Apple Pie Bars

For Filling:

4 Whole Apples, peeled and chopped coarsely
1/2 cup Brown Sugar
1/2 tsp Cinnamon
1 TB Lemon Juice
1 1/2 TB Cornstarch
1 TB Water

For Crust and Topping
3/4 cup Butter, Softened
1/2 cup Brown Sugar
2 cups All-purpose Flour
1/2 tsp Salt
1/4 Walnuts or Pecans, Finely Chopped
1/4 tsp Cinnamon

Preheat oven to 350. Spray a 9-inch square pan or pie dish with cooking spray.

To Prepare apple pie filling, in a large pan combine the chopped apples, brown sugar, cinnamon and lemon juice. Cook over medium heat until apples are tender. In a small bowl, stir together the cornstarch and water. Add the cornstarch mixture to the apples and continue cooking, and stirring constantly until thickened, about two minutes. remove from heat and set aside to cool.

To make crust, beat butter on medium speed for about one minute. Add brown sugar and beat until fluffy, about an additional minute. Add the flour and salt and mix on low speed until blended but still crumbly. Reserve 1 cup of crumb mixture for the topping. Press remaining mixture unto the bottom of the prepared pan. Bake 15minutes until slightly browned around the edges. Remove from the oven.

Spread the apple filling evenly over the crust. Stir the chopped nuts and cinnamon into the reserved crumb mixture. Sprinkle over apple pie filling. Bake for another 20 minutes or until golden brown. Remove from the oven and allow to cool before cutting.

*Submitted by Suzanne

Coconut Red Lentil Soup

1 TB Olive Oil
1 TB Curry Powder (up to 2 if you love curry)
1/2 tsp Cinnamon
1 Onion Chopped
2 Carrots, Peeled and Diced
2 tsp Fresh Ginger, Grated
2 Cloves Garlic, Chopped
2 tsp Salt
1 tsp Sugar
1/3 cup Tomato Paste
7 cups Water
15 oz Coconut Milk (I use Thai Kitchen)
2 cups Dry Lentils
1 15 oz can Garbanzo Beans/Chickpeas Drained
1 TB Lime Juice, Freshly Squeezed
1/4 cup Chopped Cilantro
Lime Wedges optional for garnish

Add oil to a large pot or Dutch oven over medium heat. Once the oil is hot add the curry and cinnamon, stirring often until spices are fragrant, about 2 minutes. Add onion and cook 2-3 minutes. Add carrots, ginger, garlic, salt, sugar, and tomato paste. Continue to cook and stir for another 2 minutes. Pour water, coconut milk, lentils, and chickpeas. Stir and bring to a simmer. Cook uncovered, stirring occasionally, for 25 minutes or until are tender and soup has thickened. Before serving stir in lime juice. Taste for seasoning add salt, pepper, or other spices as needed. Serve with fresh cilantro and line wedges.

Note from Suzanne: This was so good. Everyone loved it. I served it Naan bread and green salad. I have only found red or pink lentils as they are sometimes called at Sprouts Farmers Market. They don't sell them at Walmart, They usually sell them in health food or whole food stores. Nut the texture is creamier than regular lentils so the texture would be slightly different if you use regular lentils. The regular lentils are found at Walmart if that is your only option.

Pumpkin Sheet Cake

4 Eggs
1 2/3 cups Sugar
1 cup Oil
1 (14 oz) can of Pumpkin
2 cups Flour
1 tsp Baking Powder
1 tsp Baking Soda
2 tsp Cinnamon
1 tsp Salt

Mix eggs, sugar, oil, and pumpkin well. Sift together remaining ingredients and mix with pumpkin mixture. spread onto an ungreased jelly roll pan. Bake at 350 for 20 minutes, or until toothpick comes out clean.

Cream Cheese Frosting

1/2 cup Butter or Margarine. softened
2 cups Powdered Sugar
1/2 (4 oz) pkg Cream Cheese, softened
1 tsp Vanilla

Miix butter, cream cheese, and vanilla until smooth. Slowly add powdered sugar. Frost cake.

Heavenly Deliciousness

1 lb Butter
2 2/3 cups Sugar
1 cup Corn Syrup
2 TB Vanilla
2 TB Coconut
1 cup Slivered Almonds
1 Bag Corn Puffs

Combine butter, sugar, and corn syrup in sauce pan. Heat to soft ball state remove from heat. Add vanilla, coconut, and almonds stir together. Pour corn puffs in a big bowl pour mixture over corn puffs and mix together. Spread out on wax paper and let cool.