Recipe(tried): Autumn Pork Roast, Corn Pudding, Swiss Vegetable Medley, Chunky Applesauce, Pumpkin Bars with Cream Cheese Frosting

Although I haven't posted in awhile, I visit here often and have made many of your wonderful recipes. Tonight I made Autumn Pork Roast, Corn Pudding, Swiss Vegetable Medley, Chunky Applesauce and for dessert Pumpkin Bars. Leftover pork roast will be made into BBQ sandwiches - slice pork roast, add BBQ sauce (we like Sweet Baby Ray's) and heat.

AUTUMN PORK ROAST
Boneless pork roast - 3-1/2 lbs
4-6 cloves chopped garlic

Rub chopped garlic all over top of roast. You can adjust the garlic, depending if you love it or not. Roast at 425 degrees for 1 hour, then 350 degrees for 1 to 1-1/2 hours till done.

CORN PUDDING

1/2-1 cup sugar
3 Tbsp. cornstarch
2 eggs
1 (16 oz) can cream-style corn
1 (13 oz) can evaporated milk
butter

Preheat oven to 350 degrees. Lightly grease 1-1/2 qt baking dish. Combine sugar and cornstarch in medium bowl. Add eggs, corn and milk and mix well. Turn into baking dish and dot with butter. Bake till center is almost firm, about 1 hour. Serves 6-8

SWISS VEGETABLE MEDLEY

1 bag (16 oz) frozen broccoli, carrots & cauliflower combination, thawed and drained
1 can condensed cream of mushroom soup
1 cup (4 oz) shredded Swiss cheese
1/3 cup sour cream
1/4 tsp black pepper
1 jar (4 oz) chopped pimiento, drained (optional)
1 can (2.8 oz) french fried onions

Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimiento and 1/2 can french fried onions. Pour into a 1-qt casserole. Bake, covered at 350 degrees for 30 minutes. Top with remaining cheese and onions; bake, uncovered, 5 minutes longer. Serves 6.

CHUNKY APPLESAUCE

8 cups chopped peeled tart cooking apples (about 3-1/2 lbs)
1/2 cup packed brown sugar
2 tsp vanilla extract
1 tsp ground cinnamon

Place all ingredients in a large saucepan or Dutch oven. Cover and cook over medium-low heat for 30-40 minutes or until apples are tender. Remove from heat; mash apples (a potato masher works well) until sauce is desired consistency. Serve warm or cold. Serves 6 (about 3-1/2 cups)

PUMPKIN BARS

2 cups all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
1/4 tsp salt
4 eggs
1 (15 oz) can pumpkin
1 2/3 cups sugar
1 cup vegetable oil
1/4 cups chopped pecans (optional)
1 recipe Cream Cheese Frosting

In a medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt, set aside. In a large mixing bowl, beat together eggs, pumpkin, sugar and oil. Add the flour mixture; beat till well combined. Stir in chopped pecans, if desired.

Spread batter in an ungreased 15x10x1-inch baking pan. Bake in a 350 degree oven for 25-30 minutes or till toothpick inserted in center comes out clean. Cool on wire rack. Frost with Cream Cheese Frosting. Top with additional pecan halves, if desired. Cut into squares. Store in refrigerator. Makes 24 bars.

Cream Cheese Frosting: In a medium bowl beat together one 3-oz pkg of cream cheese, softened; 1/4 cup butter or margarine, softened; and 1 tsp vanilla till fluffy. Gradually add 2 cups sifted powdered sugar, beating till smooth.