DESSERTS

PUMPKIN CREAM CHEESE SQUARES

FILLING:
1/2 (8 oz.) package cream cheese, softened - put it in the microwave for just a FEW seconds.
1/4 cup sugar
1 egg

Batter:
1 cup canned solid-packed pumpkin
1 cup sugar
1 egg
1/3 cup vegetable oil
1 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup semi-sweet chocolate morsels (optional)

*Preheat oven to 375 degrees. Lightly spray a 9 x 13 pan with vegetable oil.
*For filling, whisk cream cheese, sugar and egg with a whisk until well blended; set aside.
*For batter, combine pumpkin, sugar, egg and oil in a medium size bowl. Stir in all DRY ingredients. Mix all together and pour into prepared pan. Drizzle cream cheese mixture over batter; cut through batter with a knife several times for marbled effect. Sprinkle with chocolate morsels, if desired. Bake 25-30 minutes or until an inserted tooth pick comes out clean.

This will yield about 18 squares.



SEVEN - LAYER COOKIES:
1 - stick melted butter
1 - cup graham cracker crumbs
12 - oz. pkg. chocolate chips
12 - oz. pkg. butterscotch chips
1 to 2 cups coconut
1 1/2 cups pecans (or your favorite nut)
1 can Eagle Brand condensed milk
- Combine melted butter and graham cracker crumbs and sprinkle in the bottom of a 9 x 13 baking dish. Layer chocolate chips, butterscotch chips, coconut, and nuts. Drizzle condensed milk on top. Bake on 350 degrees for 20 minutes or until brown on top.


CHOCOLATE GRAVY:

2 - cups of water
2 - cups of sugar
5 - Tablespoons of flour
5 - Tablespoons of cocoa

Cook to a medium boil. Serve over hot biscuits or bananas.
My children's favorite is to have this yummy gravy poured over bananas.