Pumpkin Bars

Pumpkin Bars

2 cups flour
1 2/3 c sugar
3 tsp baking powder
2 tsp cinnamon
1/2 tsp ground cloves
4 eggs
3/4 c oil
15 oz canned pumpkin
1/4 c milk
1 can cream cheese frosting

1. In large mixing bowl stir together flour, sugar, baking powder, cinnamon, and cloves.

2. In a smaller bowl whisk together eggs, oil, pumpkin, and milk. Add to flour mixture. Stir just until combined.

3. Pour into cooking-sprayed 13 X 9 X 2 inch baking dish. Baking at 400 degrees 35-45 minutes, until knife inserted near center comes out clean.

4. Allow to cool completely. Spread cream cheese frosting over top. Cut into 20 pieces and serve.

Greek Beef Stew

Dancing Queen got a DS for Christmas. Only, she couldn't have a normal one. No blue, pink, black, or red would do for her. Nope. She had to have LIGHT green. My mother set herself to the task fo finding such a DS and it turns out it exists: in a special edition bundle geared toward "ladies"! The thing came with an awesome case (the thing has leather closures and is made of tapestry) AND the cooking "game." Yep -- an index of thousands of recipes organized by country of origin. So what has my daring Dancing Queen been doing? Perusing her recipes and favoriting them for MOMMY of course!

Last night she begged me to make one for her. Out of thousands of recipes, she chose:

Greek Beef Stew

2 lbs stew meat
2 tbs olive oil
1 tbs basil
1/8 tsp black pepper
1/8 tsp salt
2 medium onions, quartered (OR 1 lb baby onions)
3 cloves garlic, minced
4 tbs white vinegar
12 oz tomto puree
3/4 cup red wine
6 cups beef broth
3 bay leaves
1/2 tsp allspice
1/2 tsp cinnamon

1. Heat olive oil in stock pot over medium high heat. Add meat, pepper, salt, and basil. Cook until outside of meat is brown. Remove meat to a plate and set aside.

2. Add onion and garlic to pot. Cook and stir 5-7 minutes. Add white vinegar. Cook an additional 5 minutes.

3. Add wine, beef broth, tomato, bay leaves, allspice, and cinnamon. Stir until smooth. Return meat to pot. Bring to boil over high heat. Cover and reduce heat. Simmer 1 1/2 to 2 hours.

4. Uncover pot. Increase heat to medium high. Cook at rolling boil 20-30 minutes to reduce liquids and thicken.

Verdict: this tastes great, but I'd love more substance! I think if I make it again I'll serve it over noodles or thick slices of toasted Italian bread.