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Best Ever Pumpkin Bars

Shared with Recipe Goldmine by Henry Parker

1 box yellow cake mix, reserve 1/2 cup
    to add to the topping
1/4 cup oil
4 large eggs
1 can sweetened condensed milk
1 (15 ounce) can solid pack pumpkin
1 teaspoon almond extract
1/2 teaspoon cinnamon
1/2 teaspoon salt

Preheat oven to 350 degrees F.

Mix cake mix, oil, and 1 egg. Press into 9 x 13-inch greased pan.

Combine the remaining ingredients, and beat on medium with hand mixer until combined. Pour over the crust.

Bake 40-50 minutes until center is set.

You could add chopped nuts to the crust.

These are better than pumpkin pie, and the almond extract makes them really super good. Enjoy!

 

~~~~~~~~~~

 

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Toffee Apple Breakfast Pudding
 

1 loaf Rhodes Frozen Bread Dough,
    baked and cubed (day old)
2 medium size Granny Smith apples,
    peeled and chopped
8 ounces cream cheese, softened
1 cup packed brown sugar
1 3/4 cups milk, divided
1 teaspoon almond flavoring
1/2 cup toffee bits
5 eggs
Place half of the bread cubes in a sprayed 9 x 13-inch baking dish. Top with apples.

Combine the cream cheese, brown sugar, 1/4 cup milk and almond flavoring until smooth. Stir in toffee bits. Spread over apples. Top with remaining bread cubes.

Combine the eggs and remaining milk and pour over bread. Cover and refrigerate overnight or at least 4 hours.

Remove from refrigerator 30 minutes before baking.

Bake at 350 degrees F for 45-55 minutes. Cover with foil last 10 minutes of baking if needed to prevent over browning.

Source: Rhodes Bake-N-Serv

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  Do not rinse pasta after cooking. Its starch helps the sauces cling to the pasta, making it more flavorful.

  Iron helps your red blood cells transport energizing oxygen to every cell in your body. Cook in a cast iron pan once a week to increase the iron in your food.

  Milk Substitute: Use non-dairy coffee creamer mixed in water for recipes that call for milk. This is great for people who are allergic to dairy products.

  Honey that has crystallized can be re-liquefied by microwaving the jar, without lid, on HIGH for 15 to 30 seconds.

  When making cornbread, substitute a can of cream style corn if you're out of milk. Not only does it work in a pinch, it also tastes delicious.
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