Recipe Box Swap

It's the first Thursday of the month, and you know what that means...or perhaps you don't...anyway, it's time for another Recipe Box Swap hosted by Randi @ I Have to Say. Usually there is a theme to the swaps, but not this month....today, anything goes.

I really had to think about what recipe(s) I wanted to share....I've tried a lot of new recipes in the last couple of weeks and found some really yummy ones. Don't get me wrong, there are a number of good "old" ones in my arsenal, but most of them have been "done" before. I would share a family favorite soup recipe, but unfortunately, the only soup that we eat during the winter is made by my husband and he has NO recipe, and I could only kind of tell you what's in it. So in honor of cooler weather (well, for those of you who live in parts of the country where Fall has fallen), I thought I would link you (since it's technically not MY recipe) to my most recent favorite discovery....

In looking for lighter recipes to help me get rid of these last 20 pounds of baby fat, I searched Cooking Light last week. I immediately was drawn to their Jambalaya recipe, which receives a rating of "Outstanding". How could I go wrong with something given 5/5 stars? And they were right, it's awesome! Even Josiah eats it up, which has been harder for him to do lately--his 2 year old tendencies and all. The only changes that I will incorporate the next time is to add chopped jalepeno and Louisiana Hot Sauce to add a little "heat" to the dish. Otherwise, it's delicious.

And because I couldn't just pick either a meal or dessert, I chose to post one of each. This time of year is, hands down, my most favorite....especially when it involves pumpkin. I *heart* pumpkin....pumpkin spice candles, pumpkin pie, pumpkin chocolate chip bread, pumpkin spice muffins, etc, etc.

A favorite that goes waaaaay back is Pumpkin Bars with Cream Cheese Frosting:

2 c. sugar
4 eggs
2 c. pumpkin puree
3/4 c. melted butter
2 c. flour
1 t. baking soda
1/2 t. cinnamon

Mix ingredients and pour into jelly pan. Bake at 350 degrees for 25 minutes (or until top springs back or toothpick in the center comes out clean).

Frosting:
3 oz. cream cheese
6 T. butter
1 t. vanilla
1 T. milk or cream
3 c. powdered sugar

Beat with mixer until smooth. Spread over cooled pumpkin bars. Enjoy!


Be sure to check out what others have swapped at I Have To Say.