Vida Baby Boutique

Ramblings and Ravings of Two Cool Moms

Perfect Pumpkin Bars October 29, 2009

Filed under: Recipe of the Week — Karla @ 10:51 pm
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Blatantly stolen from Paula Deen on the food network website…



4 eggs

1 2/3 cup sugar

1 cup vegetable oil

15-ounce canned pumpkin

2 cups flour

2 tsp. baking powder

2 tsp. cinnamon

1 tsp. salt

1 tsp. baking soda



8-ounce package cream cheese, softened

1/2 cup butter, softened

2 cups confectioner’s sugar

1 tsp. vanilla


Preheat oven to 350 degrees F.


Beat eggs, sugar, oil and pumpkin until light and fluffy.  Stir together flour, baking powder, cinnamon, salt and baking soda.  Add dry ingredients to pumpkin mixture and mix at low speed until smooth.  Spread into greased 10X13 pan and bake for 30 minutes.  Cool before frosting.


To make icing – mix cream cheese and butter until smooth, add sugar and mix at low speed until combined.  Add vanilla and mix again.  Spread on cooled pumpkin bars.


YUMMY!!!  This recipe was fantastic and I can’t thing of a single change.  Enjoy!



Recipe of the Week – Spinach Pasta Salad September 9, 2009

Filed under: Recipe of the Week — Karla @ 9:42 pm
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So, I should probably stop calling this “recipe of the week” since I haven’t been doing it weekly, but I aspire to, so I’ll leave it.  🙂

Anyway, those of you who know Allison or me, might know that we do a weekly lunch exchange.  One week she cooks, one week I cook, and we both end up with yummy and somewhat healthy food to bring for lunch a few times a week.  Which greatly reduces both of our stress loads.  So, in the summer it tends to be pasta salads, which are cool, refreshing and offer tons of flavor possibilities.  But even so, it seems we are both looking for new recipes to try.  I found this one last week and it’s definitely a “make again” recipe.  Of course, I editted it, but the original recipe is here: 

Spinach Pasta Salad

12 ounce package of farfalle (bow tie pasta) cooked according to directions on box, drained and cooled

2 cups diced turkey breast

10 ounces of baby spinach rinsed and torn into bite size pieces

4 ounces crumbled feta with basil and sun dried tomato

1 small red onion chopped

2 large tomatoes diced

1 15 ounce can of black olives halved

2 tsp. minced garlic

1 small bunch of fresh basil chopped

1 cup creamy Italian dressing

salt and pepper to taste

Mix all ingredients together and chill for a couple hours before serving.  Yum!!!