Pumpkin Bars

Bars:
2 cups flour
2 tsp baking powder
1 tsp baking soda
1 (15 oz) can pumpkin
1 1/2 cups sugar
2 tsp cinnamon
1/4 tsp salt
4 beaten eggs
1 cup oil

Combine all dry ingredients, then mix in the rest.  Spread in greased cookie sheet.  Bake at 350 for 25-30 minutes.  Check at 15-20 minutes...  (I have both times listed so I don't know which is correct!  I will fix the post next time I make them.)

Frosting:
16 oz cream cheese
11 tbsp butter
1 tsp vanilla
Approx 3 cups powdered sugar

Artichoke Salsa Dip

4 oz cream cheese, softened (1/4 cup of mayo can be substituted)
1/2 cup thick n' chunky salsa
1 tbsp Simple Indulgence Southwest Chipolte Seasoning Blend (Tupperware seasoning)
1 cup marinated artichoke hearts, chopped
1/2 cup canned black beans, drained and washed
1/3 cup green onions, chopped
1/4 cup sliced black olives
1/2 cup shredded cheddar cheese

Combine cream cheese (or mayo), salsa, and seasoning until well blended. Add the remaining ingredients and mix well.  Serve chilled or at room temperature with tortilla chips.

Chile Verde

1 tablespoon oil
1 onion chopped
1-2 garlic cloves, minced
1 green bell peper, diced
About 4 lbs pork roast, or you can also use 6 boneless pork loin chops
1 16 oz jar salsa verde
1 7 oz can diced green chiles
1 19 oz can green chile enchilada sauce
1 teaspoon oregano
1 tablespoon chipotle chili powder, for spicier add an additional 1/2 table spoon (use regular chili powder not chipotle)
1 teaspoon cumin
salt and pepper
1 lime for juicing - this is optional

Saute the onion, garlic and bell peper in the oil, until softened. Continue to add salsa verde, green chilies, green enchilada sauce, oregano, cumin and chili powder.  Stir the ingredients together

Pour over pork in crockpot.  Cook on high 5-6 hours if the pork is frozen, or 4-5 hours if the pork is not frozen.

After the pork is cooked, take it out of the sauce and cut it up into chunks or shred, and add it back into the sauce. Add Salt and Pepper to taste.
Right before serving squeeze lime juice over the chili and sprinkle with cilantro if desired. Serve with warm tortillas, sour cream and shredded cheese.

Recipe from Tonya 

Guacamole

6 Avocados (mashed)
1/3 Chopped Red Onion
About a quarter size stalk of Cilantro, cut off/discard stalk and chop the rest
1/2 Jalepeno
1/2 Lime (juice)
Lemon juice... taste as you go
Kosher salt to taste

Recipe from Lindsay

Cheese Ball

16 oz cream cheese - softened
1/2 tsp onion salt
1/2 tsp garlic powder
1 full heaping cup grated mild cheddar cheese
1/4 cup Lighthouse Original Blue Cheese dressing
1/4 tsp pepper
1 bunch green onions

Mix all ingredients above with a hand mixer.  Shape into a ball in the bowl.  Spread out 2 sheets of saran wrap separately.  Lay 1/2-3/4 cup chapped walnuts in a line one of the sheets.  Wet hands with warm water to help the cheese ball to not stick as much.  Roll the cheese ball in the nuts to cover completely.  Wrap tightly in clean sheet of saran wrap and place in fridge to re-harden.

Serve with favorite crackers.  We like Wheat Thins or Club crackers.