PUMPKIN BARS WITH CREAM CHEESE FROSTING

2 C. FLOUR
2 t. BAKING SODA
1/2 t. SALT
2 t. CINNAMON
4 EGGS
2 C. SUGAR
2 C. PUMPKIN
1 C. OIL

CREAM SUGAR AND OIL TOGETHER
ADD EGGS AND PUMPKIN
MIX IN THE REST, MIX WELL
POUR ONTO GREASED JELLY ROLL PAN(LG.COOKIE SHEET WITH SIDES)
BAKE AT 350 FOR 20-25 MINUTES
TEST WITH TOOTH PICK AT ABOUT 18 MINUTES.SHOULD COME OUT CLEAN WHEN DONE.
COOL COMPLETELY ,THEN FROST!

***CREAM CHEESE FROSTING***

3 OUNCES CREAM CHEESE,SOFTENED
3/4 C. BUTTER,SOFTENED
MIX WELL
ADD 1 t. MILK OR CREAM
1 t. VANILLA
1 3/4 - 2 C. POWDERED SUGAR
BEAT UNTIL FLUFFY
SMOOTH ONTO TOP OF COOL PUMPKIN BARS
MAY DECORATE WITH PIECES OF NUTS OR SPRINKLE WITH CHOPPED NUTS.
CHILL IN FRIDGE TO SET FROSTING, THEN CUTS EASILY INTO BARS.
ENJOY!

ZUCCHINI FRITTATA

2 tbsp. salad oil 1 sm. onion,

finely chopped 1 clove garlic, minced or pressed

2 lg. Swiss chard leaves (including stems), coarsely chopped

1 med. zucchini, coarsely chopped

6 eggs

1/8 tsp. pepper

1/4 tsp. each dry basil & oregano leaves

1 c. (3 oz.) grated Parmesan cheese

Heat oil in large frying pan over medium high heat.

Add onion, garlic, chard and zucchini; cook, stirring occasionally until veggies are soft (about 5 minutes).

Remove from heat, cool slightly.

Beat eggs lightly with pepper, basil and oregano.

Stir in cheese and veggies.

Pour into greased 9" pie pan.

Bake in a 350 degree oven for 25 to 30 minutes or until puffed and brown.

Serve hot or at room temperature.

Makes 6 servings.

Eat hot or try this cold for a summer dinner treat!