Pumpkin Bars with Cream Cheese Frosting

Ingredients

• 1can pumpkin
• 2 eggs
• 2 cup flour
• 1 cup sugar
• 1/2 cup oil
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1 tsp cinnamon
• 1 tsp vanilla
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda

Frosting

• 4 oz cream cheese
• 3 tbsp butter,softened
• 1 tsp milk
• 1 tsp vanilla
• 1 cup powdered sugar

Instructions

1. Preheat oven to 350°F. Line a 9×9 inch jelly roll pan with parchment paper and spray lightly with non-stick cooking spray. Set aside.
2. In a large bowl whisk together flour, sugar, ground ginger, baking soda, baking powder, salt, ground cloves and cinnamon. Create a well in the center of the dry ingredients.
3. In the bowl of a stand mixer combine the eggs, sugar, oil and pumpkin on medium speed until light and fluffy. Stir gently, just until combined.
4. Pour into a pan and bake for 30-35 minutes or until a toothpick inserted comes out clean. Transfer to a wire rack and allow to cool completely.
5. When completely cooled, frost.
6. Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again.
7. You may need to add a little milk to make it spreadable if your butter wasn’t soft enough.
8. Spread frosting evenly on top of cake. Cut the bar into any size you like.

ORANGE MUFFINS WITH COCONUT STREUSEL

INGREDIENTS

Muffins

• 2 cups flour
• ½ cups sugar
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 5 tablespoons butter, melted
• 1 egg
• 1¼ cups buttermilk
• 1 teaspoon vanilla
• 2 tablespoons of orange zest

Streusel

• 3 tablespoons shredded coconut
• 2 tablespoons butter, melted
• 4 tablespoons sugar
• 2 tablespoons flour

Glaze

• 1 cup powdered sugar
• 1 tablespoon hot water
• 1 teaspoon coconut extract

INSTRUCTIONS

1. Preheat oven to 350. To make the muffins, combine flour, sugar, baking soda, and salt. In a separate bowl mix together buttermilk, butter, eggs, and vanilla.
2.  Stir wet ingredients into dry ingredients until just combined. Stir in orange zest. Fill greased muffin tins ⅔ full.
3. Prepare the streusel. Combine shredded coconut, butter, sugar, and flour in a small bowl. Mix to combine. Spoon onto muffin batter.
4. Bake 15-20 minutes or until an inserted toothpick comes out mostly clean. Allow to cool.
5. Prepare the glaze. Mix together powdered sugar and hot water. Stir in coconut extract. Drizzle over muffins. Store in airtight container.

CHICKEN ALFREDO BAKED ZITI

INGREDIENTS

CHICKEN BAKED ZITI INGREDIENTS

• 12 ounces ziti
• 2 cups shredded, cooked chicken
• 1 batch alfredo sauce
• 1 1/2 cups shredded mozzarella cheese

ALFREDO SAUCE INGREDIENTS

• 1 Tbsp. olive oil
• 4 cloves garlic, minced
• 3 Tbsp. flour
• 1 cup chicken broth
• 1 cup low-fat milk
• 3/4 cup freshly-grated Parmesan cheese
• 1/2 tsp. salt
• 1/4 tsp. black pepper

DIRECTIONS

CHICKEN BAKED ZITI

1. Preheat oven to 375 degrees F.
2. Cook the pasta al dente in a large stockpot of well-salted boiling according to package instructions. Drain. Return pasta to the stockpot and add chicken and alfredo sauce. Gently toss to combine until the pasta is evenly coated.
3. Pour half of the pasta into a greased 11x7-inch or 9x13-inch baking dish. Sprinkle evenly with 1 cup of cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of cheese.
4. Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and serve immediately, sprinkled with additional toppings if desired.

ALFREDO SAUCE

1. Heat olive oil in a large saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.
2. Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Remove from heat and set aside.

CHUNKY MONKEY BROWNIES

Ingredients

• 2 cups Gold medal UNBLEACHED all-purpose flour
• 1 ½ cups brown sugar, packed
• ½ cup white sugar
• 2 sticks unsalted butter, softened
• 2 large eggs
• ¼ tsp. salt
• 2 tsp. vanilla
• ½ cup banana, mashed with a fork
• 10-oz. Hershey’s semi-sweet chocolate baking melts
• ¼ cup Nestle's chocolate chips for the top

Instructions

1. Mix butter, eggs, sugars, salt and vanilla with an electric mixer until well mixed.
2. Add flour, mashed banana and baking melts.
3. Stir with a wooden spoon to combine.
4. Spray a 9x13” glass baking dish with cooking spray.
5. Spread brownie mixture into prepared pan.
6. Smooth the top with a knife or rubber spatula.
7. Sprinkle chocolate chips on top.
8. Bake at 350° for 30-40 minutes just until lightly golden brown, and a toothpick inserted in center comes out clean.
9. Cool completely before cutting into bars.