Pumpkin Bars

Crust:
! package yellow cake mix
1 egg
1/2 cup butter, melted

Filling:
1 can pumpkin
2 1/2 teaspoons pumpkin spice
1/2 cup brown sugar
2/3 cup evaporated milk

Topping:
1 cup reserved cake mix
1/4 cup sugar
1 teaspoon cinnamon
1/4 cup butter, melted

Combine crust mixture and press into greased 13x9 pan. Combine filling and pour over crust. Combine topping until crumbly and sprinkle over filling. Bake at 350 degrees for 50-60 minutes. Cool completely before serving.

{This is a favorite dessert that my mom made when I was growing up and is now a favorite of my boys!}

Beef Stew

4 potatoes, peeled and chopped into 1 inch pieces
1 bag of mini carrots
1 onion, cut in chunks
2 pounds beef stew meat, cut in chunks
1 package of Lipton Onion Soup Mix
1 can cream of celery soup
1/2 cup water
1/2 cup red wine (or cooking red wine)

Mix meat and vegetables in crock pot or large casserole dish. Mix remaining ingredients and pour over top. Cook in crockpot on high for 7 hours or longer or bake covered in casserole dish for 5 hours at 275 degrees.

{This recipe is from my mother-in law, Barb Anderson.}

Chili

This is our family's very favorite chili! I usually triple or quadruple this recipe so that we have enough for leftovers for another day or two.

1 pound ground beef
1 large onion, chopped
2 cloves garlic, crushed
1 Tablespoon chili powder
1 teaspoon salt
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon cocoa powder
1/2 teaspoon red pepper sauce
16 ounce can whole tomatoes, undrained
16 ounce can kidney beans

Brown beef, onion and garlic. Stir in remaining ingredients except for the beans. Heat to boiling  and then reduce heat. Cover and simmer for 1 hour. Stir in beans and simmer uncovered for 20 minutes or until heated through.

Serve with all your favorite fixings: cheese, Frito's, chopped onion, sour cream, oyster crackers... and enjoy!