This is my favorite family recipe of all. For some reason fall is my favorite season, and the memories of making these with my mom are some of my favorites :-) Pumpkin Bars * 2 cups Bisquick * 2 cups sugar * 1/2 cup oil * 2 teaspoons ground cinnamon or pumpkin pie spice * 1 teaspoon baking soda * 4 eggs, beaten * 1 (15 ounce) can canned pumpkin (Not Pumpkin Pie Mix) * 1/2 cup raisins Cream Cheese Frosting * 3 ounces cream cheese, softened * 1/3 cup butter, softened * 1 tablespoon milk * 1 teaspoon vanilla * 2 cups powdered sugar Directions 1. Heat oven to 350*. Grease jelly roll pan, 15x10x1. 2. Beat all ingredients except raisins and frosting in large bowl with electric mixer on low for 30 seconds, scraping bowl frequently. beat on medium 2 minutes, scraping bowl occasionally. Stir in raisins. pour into pan. NOTE: I use Golden Raisins 3. Bake 25 to 30 minutes or until toothpick inserted comes out clean. Cool completely, about 2 hours. Frost with cream cheese frosting. 4. Beat cream cheese, butter, milk and vanilla in medium bowl with electric mixer on low until smooth. Gradually beat in powdered sugar on low until smooth. 5. For bars cut into 8 rows by 6 rows. Store in refrigerator. ** I usually use applesauce instead of the oil and it comes out just fine - very very moist! april

Jannie, this isn't with apple sauce, but with pears. Sounds delish to me. Quick & Easy Pork Chop Skillet Prep Time: 10 min Total Time: 29 min Makes: 4 4 bone-in pork chops, 3/4-inch-thick (1-1/2 lb./750 g) 1 tsp.oil 1/4 cup KRAFT SIGNATURE CALORIE-WISE Balsamic Vinaigrette Dressing, divided 1 small onion, sliced 1 clove garlic, minced 1 tsp. dried rosemary leaves 1 can (14 fl oz/398 ml) pear halves in juice, undrained BROWN chops in oil in large non-stick skillet on medium-high heat 3 min. on each side. Remove from skillet; set aside. ADD 2 Tbsp. of the dressing, onions, garlic and rosemary to skillet. Cook 3 min. RETURN chops to skillet. Add pears and remaining 2 Tbsp. dressing. Simmer on medium heat 10 min. or until chops are cooked through (160ºF). Arrange chops on platter; spoon sauce over chops. Kraft Kitchens Tips Serve with hot cooked rice and steamed green beans.

I love potlucks! I've taken Potato Pizza, the 5 Bean hotdish,coleslaw(both regular and the one I'm posting),AuGratin Potatoes you name it! Potato Pizza 1 lb hamburger 1 can cheddar cheese soup 1 cup milk 4 cups raw potatoes, sliced and salted Topping: 1 15oz can tomato sauce 1/2 cup chopped onion 1/2 teaspoon oregano 1/2 teaspoon pepper 1/2 teaspoon sugar Brwon hamburger, put in oblong baking dish 2 inches deep. Mix the soup and milk and pour over hamburger. SLice the raw potatoes over above mixture,dot with butter.Spread on the topping,bake(covered) at 375 degrees for 45 minutes or til potatoes are done (I bake a good hour at least) Remove from oven and cover with 1 cup mozzarella cheese. Bake uncovered for 15 minutes. ABC Coleslaw 1 red apple 1 stalk broccoli 1 small head cabbage shredded carrots pimentos (opt) green peppers (opt) Dressing: 1/2 teaspoon salt 3/4 cup sugar 1/2 cup vinegar 1/2 cup oil dill weed garlic salt or powder 1 teaspoon worcestershire sauce 1 tablespoon mustard Au Gratin potatoes Cook 6-8 potatoes in salted water with jackets on, until almost done, do not overcook. Cool and remove skins. Slice potatoes into a buttered casserole. Season with salt and pepper, onion and garlic salts. In saucepan put 1/2 cup cream, 1/2 cup milk and about 8 oz Velveeta cheese (cut in chunks) Melt together, pour over potatoes,bake at 350 degrees for about 1 hour until a golden brown.

This is from the California Heritage Cookbook, 1976. I bought this book when it was published & have used it so much the spine cover is falling off. CHICKEN IMPERIAL Serves 8 2 c. dry bread crumbs 1/4 c. minced fresh parsley 1 clove garlic, minced 1 1/2 tsp salt 1/8 tsp. pepper 1 c. butter, melted 1 Tbsp. Dijon mustard 1 tsp Worcestershire sauce 8 chicken breasts, boned Combine the bread crumbs, minced parsley, garlic, salt & pepper in a pie plate or other dish that will hold a piece of chicken to roll. Mix together the melted butter, mustard & Worcestershire, also in a pie plate. Dip the chicken pieces first into the butter mixture, then roll in the crumb mixture, coating all sides. Place the pieces in a foil-lined shallow baking pan, just large enough to hold the pieces comfortably. Drizzle the remaining butter mixture over the chicken. Bake uncovered in a 350 degreee oven about 1 hour or until the juices run clear when pierced by a fork.