Yesterday we had to make a much needed dump run, so my Dad and JJ came to help with the truck. It was feeling very fall-ish outside so I made Potato Soup and Pumpkin Bars.
The pumpkin bars are Dave's all time favorite dessert (it is mostly the frosting)
Here are the recipes.
Potato soup
3 lbs red potatoes
3 cups chicken stock
2 cups of water
1 cup diced onion
3/4 cup diced carrot
3/4 cup diced celery
1/2 cup diced bacon
2 Tblsp butter
4 Tblsp flour
2 brats (I like Johnsonville brats), optional
salt and pepper, extra chicken stock
Cut red potatoes with skin on and boil in 2 cups chicken stock and 2 cups water. 5 minutes into boiling add the brats. Take the brats out when they are cooked through. In a skillet cook bacon until almost done then add onion, carrots and celery and saute for 3 - 5 minutes. add butter, when the butter is melted add the flour and mix into the veg. When mixed in then throw the whole mixture into the pot of potatoes (make sure potatoes are cooked) and mix. Take out a 1/2 cup of potatoes and mash and then add back into the soup. This should make the soup rather thick. Cut up the cooked sausage and add to soup. Cook on med-low until all veggies are cooked, add salt and pepper and more chicken stock to your taste and consistency.
Top with cheese and green onions if you like.
Dave's Favorite Pumpkin Bars with Brown Butter Cream Cheese Frosting
For pumpkin bars:
3 eggs
1 cup white sugar
2/3 cup brown sugar
1/2 cup vegetable oil
1/2 cup applesauce
15 oz (1 can or a scant 2 cups of home cooked) pumpkin puree (not pumpkin pie filling)
2 cups flour
1 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
Preheat oven to 350 F.
Using an electric mixer, mix eggs, sugars, oil, applesauce, and pumpkin until smooth and well-blended. In another bowl, combine remaining ingredients and mix well. Add flour mixture to pumpkin mixture in several batches, mixing by hand after each batch. Lightly spray with cooking spray an 11″x15″ jelly roll pan or cookie sheet with sides and pour batter into it. Bake at 350 F for 25-30 minutes. Allow to cool well before frosting.
For frosting:
1/4 cup salted butter
1 8-oz package cream cheese, softened
1 cup powdered sugar
In a small saucepan, melt butter over medium heat. Cook, stirring and checking frequently, until it turns a medium brown color and gives off a caramel odor. Allow to cool for at least half an hour before proceeding.
Using an electric mixer, combine cream cheese and butter until uniform in color and texture. Add powdered sugar, half a cup at a time, until completely combined. Use to frost pumpkin bars, reserving any excess.