Recipes you’ll FALL in love with

Looking for some festive fall meals and treats to share with your roommates? These two recipes are sure to hit the spot!

Pumpkin Squares

MIX INGREDIENTS:

4 eggs

1 cup oil

2 cups pure canned pumpkin (16 oz.)

1 ½ cup sugar

2 cup flour

2 tsp cinnamon

1 tsp salt

1 tsp soda

FROSTING INGREDIENTS:

3 oz. cream cheese

1 cup butter

1 tsp vanilla

3 or more cup powdered sugar

INSTRUCTIONS:

Preheat oven to 350 degrees Fahrenheit. Mix eggs, oil, pumpkin and sugar in large bowl. Add remaining “mix ingredients.” Grease and flour a sheet pan and pour in mix evenly. Bake for 25 to 30 minutes. Mix together frosting ingredients. Wait for pumpkin squares to cool before frosting them. Eat and enjoy.

Recipe Courtesy of Erin Anderson

Sweet Potato Casserole

INGREDIENTS:

2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes 

3/4 cup packed brown sugar 

1/4 cup butter, softened 

1 1/2 teaspoons salt 

1/2 teaspoon vanilla extract 

1/2 cup finely chopped pecans, divided 

2 cups miniature marshmallows

INSTRUCTIONS:

Preheat oven to 375 degrees Fahrenheit. Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain and cool slightly. Place potatoes in a large bowl. Add sugar and next three ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake for 25 minutes or until golden.

—nichole.bresee@aggiemail.usu.edu

@breseenichole