Mushroom Puffs

4 oz cream cheese, cubed
1/2 cup sliced, sauteed mushrooms
1 Tbl chopped sauteed onion
1/8 Tbl hot pepper sauce or
1 Tbl minced sauteed hot pepper
1 Tube crescent roll dough

Saute the mushroom, onion and hot pepper.  Puree in food processor along with cream cheese.
Separate rolls into rectangles.  Spread filling on dough.  Roll up jelly-roll style, starting with a long side.  Cut each roll into 5 slices; place on an ungreased baking sheet.  Bake at 425 for 8 - 10 minutes or until puffed and golden brown.  Yield: 20 appetizers.

Pumpkin Bread

1 1/2 c sugar
1 c canned pumpkin
1/2 c vegetable oil
1/2 c water
2 eggs
1 2/3 c flour
1 t baking soda
3/4 t salt
1 1/2 t pumpkin pie spice
1/4 t baking powder
1/2 c chopped pecans

In a mixing bowl, combine sugar, pumpkin, oil, water and egg.  Sift together dry ingredients in a separate bowl and gradually add to pumpkin mixture.  fold in pecans.  Pour into greased loaf pans or mini loaf pans or muffin tins.  Bake at 350 for 70 - 80 min for loaves, or 25 - 30 min for muffins or mini loaves - until a toothpick inserted in the center comes out clean.  Cool for 10 minutes; remove from pan to a wire rack to cool completely.  Yield: 1 loaf or 12 mini loaves.
I made this in early November 2012 to send to Mollie and Irene in care packages at college.  Bart said this was a particularly good recipe.