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Pumpkin Log | Iola Egle – Bella Vista, Ark.

3 eggs
1 c. Granulated sugar
1/2 c. Pumpkin
1 tsp. Lemon juice
3/4 c. Flour
1 tsp. Baking powder
2 tsp. Cinnamon
1/2 tsp. Freshly ground nutmeg
1/2 tsp. Salt
1 c. Powdered sugar
8 oz. cream cheese
1 tsp. Vanilla
1/2 small container whipped topping

Preheat oven to 375 degrees.
Mix together first nine (through salt) ingredients.
Spread batter on greased and floured jellyroll pan.
Bake 15 minutes.
Lay out dish towel and cover with powdered sugar.
Lay out baked log and roll up (long side to long sied); let cool.
Mix filling and spread on unrolled cooled log.
Roll up agains.

Pumpkin Dump Cake | Marcy Dyer – Pierce, Colo.

1 large can pumpkin
12 oz. evaporated milk
1 c. Sugar
1 tsp. Vanilla
1 tsp. Allspice
3 eggs
2 tsp. Cinnamon
1 tsp. Sugar
1 tsp. Salt
1 box yellow cake mix
2 sticks melted butter
1 c. Chopped nuts

Preheat oven to 350 degrees.
Mix together first nine (through salt) ingredients and pour into a 9 x 13 cake pan, greased and floured.
Sprinkle dry cake mix over top of pumpkin mixture; do not stir in.
Pour melted butter over cake mix topping.
Sprinkle chopped nuts over top.
Bake for 60 minutes.

Pumpkin Cheesecake Bars | Iola Egle – Bella Vista, Ark.

2 c. Flour
3/4 c. Brown sugar
1/2 c. Chopped pecans
1/2 c. Butter, softened
3 eggs, divided
2 tsp. Vanilla extract
8-oz. Package cream cheese, softened
14-oz. Can condensed milk
2 c. Pumpkin
2 tsp. Pumpkin pie spice

Preheat oven to 350 degrees.
In a medium bowl, combine flour, brown sugar, 1/2 c. Pecans and butter; mix until crumbly.
Add one egg and vanilla
Press into bottom of 15 x 10 jelly roll pan.
Bake for 15 minutes.
Meanwhile, in a large mixing bowl, beat cheese until fluffy.
Add condensed milk, remaining 2 eggs, pie spice and remaining vanilla.
Pour partially over baked crust.
Sprinkle top with remaining pecans.
Bake for 35 minutes or until set.
Cut bars and refrigerate until serving.

Pumpkin Cheese Ball | Iola Egle – Bella Vista, Ark.

8 oz. cream cheese, softened
16 oz. shredded cheddar cheese
1/2 c. Pumpkin
14-oz. Package thinly sliced beef, cut up very fine
Chopped nutmeats

Mix cream cheese, cheddar, pumpkin and beef.
Shape into a ball.
Roll in chopped nuts to cover.
Keep refrigerated.
Serve with assorted crackers.

Caramel Apples | Marcey Dyer – Pierce, Colo.

6 apples
14-oz. Package caraml
2 tbsp. milk
Toppings

Push a craft stick into the top of each apple.
Microwave carmel and milk for two minutes, stirring once.
Roll each apple in caramel until well coated.
Press toppings on while caramel is still warm.
Put apples on buttered baking sheet.
Eat with a fork and knife from the stick.

Almond Pumpkin Bisque | Iola Egle – Bella Vista, Ark.

2 tbsp. butter
2 tbsp. chopped celery
2 tbsp. chopped onion
1 tbsp. tomato paste
3 c. Chicken broth
1 tsp. Nutmeg
1 tsp. Almond flavoring
2 c. Cooked pumpkin puree
2 tbsp. almond paste
1 1/2 c. Light cream
1 tsp. White pepper
1/2 tsp. salt

Melt butter in a heavy skillet.
Saute celery and onion for about 5 minutes.
Add cream; simmer 30 minutes.
Blend cream into soup; cook until hot.
Serve in a pumpkin shell.
Garnish with toasted pumpkin seeds.

Zucchini Cake | Sharon Raasch – Imperial, Neb.

Cake:
3 c. sugar
1/2 c. oil
3 c. finely grated zucchini
4 eggs
3 c. flour
2 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
1 1/2 tsp. cinnamon
1 c. nuts (optional)
Frosting:
4 c. powdered sugar
1/2 c. oleo
8-oz pkg. cream cheese
1 tsp. vanilla

Preheat oven to 350 degrees.
Beat sugar and oil with mixer.
Add egg and then zucchini; mix.
Add dry ingredients; beat well.
Pour into greased and floured pan.
Bake for 1 hour and 15 minutes.
Meanwhile, blend together ingredients for frosting.
Frost with cream cheese frosting.

Peas in Zucchini Cups | Marlene Maurer – Lakewood, Colo.

1 pound zucchini, ends trimmed
2 1/2 c. peas
Butter
Salt
Pepper

Cut zucchini in half and hollow out.
Fill with green peas.
Microwave until warm.
Add butter, salt and pepper to taste.

Zucchini Spice Cake | Theresa Evans — Greeley, Colo.

1 stick butter
1 3/4 c. sugar
1/2 c. oil
1/2 c. sour milk
1 tsp. vanilla
2 1/2 c. flour
4 tbsp. cocoa
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. cloves
2 c. grated zucchini
1 c. chocolate. chips
1/2 c. chopped nuts

Preheat oven to 350 degrees.
Beat together first five ingredients (through vanilla).
Mix and add flour, cocoa, baking soda, baking powder, salt, cinnamon and cloves.
Stir in zucchini, chocolate chips and nuts.
Pour in a greased 9×13 baking pan.
Bake for 30 to 40 minutes.

Zucchini-Pizza Casserole | Sharon Raasch – Imperial, Neb.

4 c. shredded unpeeled zucchini
1/2 tsp. salt
2 large eggs
1/2 c. grated Parmesan cheese
2 c. shredded part-skim mozzarella cheese, divided
1 cup (4 ounces) shredded cheddar cheese, divided
1 pound ground beef
1/2 c. chopped onion
1 can (15 ounces) Italian tomato sauce
1 medium green pepper, chopped

Preheat oven to 400 degrees.
Place zucchini in strainer; sprinkle with salt.
Let stand for 10 minutes, then squeeze out moisture.
Combine zucchini with the eggs, Parmesan and half of the mozzarella and cheddar cheeses.
Press into a greased 13×9-inch baking dish.
Bake, uncovered for 20 minutes.
Meanwhile, cook beef and onion over medium heat until meat is no longer pink; drain.
Add tomato sauce; spoon over zucchini mixture
Sprinkle with remaining cheeses; add green pepper.
Bake 20 minutes longer or until heated through.