Pumpkin Bars

2 1/2 c. flour
1 2/3 c. sugar
3/4 c. butter, softened
1/3 c. milk
1 1/4 t. baking powder
1 1/4 t. baking soda
1 t. salt
1 t. ground cinnamon
1 t. pumpkin pie spice *
* or substitute 1/2 t. cinnamon, 1/4 t. ginger, 1/8 t. nutmeg and 1/8 t. cloves
1/2 t. ground cloves
2 eggs
(1) 15 oz. can cooked pumpkin

Heat oven to 350 degrees.  Combine bar ingredients in large mixer bowl.  Beat at medium speed, scraping bowl often, until well mixed (2-3 minutes).  Pour batter into greased 15x10x1 inch jelly roll pan.  Bake for 25-35 minutes or until bar springs back when touched lightly in the center.  Cool completely.

Frosting
4 c. powdered sugar
1/2 c. butter, softened
2 t. vanilla
3 to 4 Tablespoons milk
1/2 cup chopped pecans (optional)

Combine powdered sugar, butter and vanilla in large mixer bowl.  Beat at medium speed, gradually adding enough milk and scraping bowl often, until desired spreading consistency (1-2 minutes).  Stir in pecans by hand.  Frost cooled bars.  Cut into bars.  Makes 48 bars.

Creamy Chicken Fajita Soup

1 lb boneless, skinless chicken breasts
2 cans condensed cream of chicken soup
1 cup salsa
2 cups frozen corn
1 (15 oz) can black beans, rinsed and drained
1 1/2 cups water
1 teaspoon cumin
1 cup cheddar cheese, shredded
favorite toppings

Directions:
Spray slow cooker with non-stick cooking spray.  Place chicken into slow cooker.  In a bowl, mix together cream of chicken soup, salsa, corn, black beans, water, cumin.  Pour over chicken in slow cooker.  Cook on low for 4-6 hours (or high for 2-3 hours).  Remove chicken and shred using 2 forks.  Put chicken back into slow cooker, add cheese, and let cook for 15 more minutes.  Serve with your favorite fajita toppings (tomato, shredded cheese, avocado, sour cream, crushed tortilla chips, etc).

Oreo Cookie Balls

1 package (8 oz) cream cheese, softened
40 Oreo cookies, finely crushed, divided
Dipping chocolate

Mix cream cheese and 3 cups cookie crumbs until blended.
Shape into 48 (1-inch) balls.  Freeze 10 min.  Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.  Sprinkle with remaining cookie crumbs.

Refrigerate 1 hour or until firm.

* For easier dipping: use a toothpick to dip the cookie ball into melted chocolate; shake off excess chocolate then place on waxed paper.