Pumpkin Sheet Cake

It is nice having a few days off work. The weather is like late Fall here today, which has me thinking of Autumn recipes. It has been a long time since I made this cake. I won second place in our Farmers Market pumpkin cooking contest many years ago with this recipe

• 1 can (15 ounces) solid-pack pumpkin
• 2 cups sugar
• 1 cup canola oil
  4 eggs, lightly beaten
  2 cups all-purpose flour
  2 teaspoons baking soda
  1 teaspoon ground cinnamon
  1/2 teaspoon salt
   Frosting 
  1 package (3 ounces) cream cheese, softened
  5 tablespoons butter, softened
  1 teaspoon vanilla extract
  1-3/4 cups confectioners' sugar
  3 to 4 teaspoons milk
  Chopped nuts
  Directions
  In a large bowl, beat pumpkin, sugar and oil until blended. Beat in eggs. Combine flour, baking soda, cinnamon and salt; gradually add to pumpkin mixture, beating until well blended.
   Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
   For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in sugar until smooth. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts. 

Kung Pao Chicken

Rice

10 oz boneless, skinless chicken breast cut into chunks

4 t soy sauce

1 T minced garlic

2 t corn starch 

2 T chicken broth

1 T balsamic vinegar

1 t red chili paste, such as sambal oelek

1 T oil

6-8 whole dried red, chilies 

2 stalks celery, cut into 1/4" pieces

1 small zucchini, cut into 1/4 inch pieces

1 small red pepper, cut into 1/4" pieces

4 green onions, thinly sliced.

3 T chopped unsalted peanuts.

Cook rice.

In a medium bow, combine chicken, 1 t soy sauce, garlic, corn starch and set aside for 10 minutes. Ina small bowl, combine remaining 3 t soy sauce, broth, vinegar and chili paste. set aside.

In a large wok or large pan on medium high, heat 1 1/2 tsp oil. Add dried chilies and stir fry until chilies begin to brown but not burn. 45 seconds. Add chicken and stir-fry until cooked through and edges of chicken begin to turn golden brown, about 2 minutes. Push to the side and add remaining oil and veggies and stir-fry until veggies are crisp tender about 2 minutes. Add soy-broth mixture, toss all ingredients together and cook until sauce is thick and bubbly, about 1 minute. Add green onion, remove chilies just before serving. Serve with rice and top with peanuts.

Orzo Salad

1 large bunch of basil (about 2 cups packed)

3/4 cups olive oil

1/2 cup grated Parmesan

3 medium garlic cloves

a small hand full of pine nuts. (I used pecans)

salt and pepper to taste.

Chop basil and mince garlic.

In a blender or food processor, combine the basil, Parmesan cheese, garlic and nuts, adding the oil last, and blend.

Season with salt and pepper.

Set a side 1/4 cup pesto. refrigerate the unused pesto in a well sealed glass container and use within seven days.

For the dish...

2 cups Orzo

2 cups cherry tomatoes cut in half.

1 large bell pepper (red, orange or green)

1 cup feta crumbled

1/2 cup chopped parsley

1/4 cup pesto

Crushed pepper flakes, to taste.

Set aside some feta for garnish. Combine all ingredients and toss well. Sprinkle with remaining feta and serve.

Pumpkin Sheet Cake

It is nice having a few days off work. The weather is like late Fall here today, which has me thinking of Autumn recipes. It has been a long time since I made this cake. I won second place in our Farmers Market pumpkin cooking contest many years ago with this recipe

• 1 can (15 ounces) solid-pack pumpkin
• 2 cups sugar
• 1 cup canola oil
  4 eggs, lightly beaten
  2 cups all-purpose flour
  2 teaspoons baking soda
  1 teaspoon ground cinnamon
  1/2 teaspoon salt
   Frosting 
  1 package (3 ounces) cream cheese, softened
  5 tablespoons butter, softened
  1 teaspoon vanilla extract
  1-3/4 cups confectioners' sugar
  3 to 4 teaspoons milk
  Chopped nuts
  Directions
  In a large bowl, beat pumpkin, sugar and oil until blended. Beat in eggs. Combine flour, baking soda, cinnamon and salt; gradually add to pumpkin mixture, beating until well blended.
   Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
   For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in sugar until smooth. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts.