Ribbon Pumpkin Bread

Ribbon Pumpkin Bread
6 oz. cream cheese
1/4 cup sugar
1 Tbsp. all-purpose flour
2 egg whites
BATTER:
1 cup pumpkin
1/2 cup unsweetened applesauce
1 egg
2 egg whites
1 Tbsp. vegetable oil
1-2/3 cups all-purpose flour
1-1/4 cups sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. ground cloves
1/3 cup chopped walnuts
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For filling, combine the cream cheese, sugar, flour and egg whites in a bowl; set aside. In a mixing bowl, beat the pumpkin, applesauce, egg, egg whites and oil. Combine the flour, sugar, baking soda, slat, cinnamon and cloves; add to pumpkin mixture. Stir in walnuts.

Divide half of the batter between two 8-in. x 4-in. x 2-in. loaf pans coated with nonstick cooking spray. Spread each with filling; top with remaining batter. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Refrigerate leftovers.

Cornbread Stuffing

Each year work has their own Thanksgiving dinner. Its required that you either bring a dish to go with the meal or pay some money to eat. Either way, its worth it because there is always enough food to last for at least 2 days. Most of the men just pay the money and of course most of the women bring a dish. There are a select few in the office who have no choice. Before the sign up list even gets to the break room, their names are already on it with their specialty dish. Carrot Supreme is one of those dishes (made by one of the men in my department). This stuffing is another one of those "you have no choice" dishes. I guess one year the lady did not bring this dish and there was almost a riot. Ok, maybe I exaggerate a little. But ever since then she has none she has no choice on what she brings. She has to bring this dressing or not come at all. Or I'm pretty sure the cry would be, "even if you can't come, you are still required to provide this stuffing for our enjoyment."

Cornbread Stuffing
3 boxes Jiffy cornbread muffin mix
2 cups chopped green onions
1 cup chopped green pepper
3/4 cup chopped celery
3 cans chicken broth
3/4 tsp. salt
3/4 tsp. black pepper
1/2 to 1 tsp. red pepper (depending on how hot you want it)
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Make cornbread according to package directions. Best to do it the day before, but can be done the day of. Break cornbread up in large bowl. Add rest of the ingredients. Put in cake pan and bake at 325° for 1-1/2 hours or until golden brown on top.