Monday, November 30, 2009

Pumpkin Dump Cake



I have always been a big fan of Dump cake, ya know the one, with the cherry pie filling, pineapple and cake mix dumped in the pan? ( I can always post that recipe later :) Anyhow, I came across this recipe for Pumpkin Pie dump cake and had to give it a try. It was really easy and yummy. I have two versions of this recipe depending on whether you use pumpkin pie filling or straight canned pumpkin. I used the first version which I found on Mennonite Girls Can Cook except they call it crunch pumpkin squares. Either way, this a fun and easy recipe for the holidays!

Pumpkin Dump Cake

1 can 30 oz pumpkin Pie filling ( make sure it is pie filling and not pure pumpkin)
1 12oz can evaporated milk - I used fat free
3 large eggs
1 pkg yellow or golden cake mix
2/3 cup chopped pecans
1/2 - 1 cup melted butter ( I used 1/2 cup)

In a mixing bowl combine pumpkin pie filling, evaporated milk and eggs, beat on medium till smooth.

Pour int a 9x13 baking dish

Sprinkle with cake mix and pecans

Drizzle with melted b utter

Bake at 350* for 60-65 minutes or until tooth pick inserted comes out clean.
Cool and serve garnished with whipped topping.
Refrigerate any left overs ( If you have any :)


IF YOU USE PLAIN SOLID PACK PUMPKIN VERSION:
1 can (16oz) solid pack pumpkin
1 can (12 oz) evaporated milk
3 eggs
1 1/2 cups sugar
3-4 tsp pumpkin pie spice (or cinnamon)
1/2 tsp salt
1 pkg. yellow cake mix
3/4 cup chopped pecans
1 cup butter ( I only used 1/2 cup and it was still good)

Combine pumpkin, evaporated milk, eggs, sugar, spice, and salt in a large bowl. Pour into a greased 9x13 pan. Sprinkle dry cake mix evenly over pumpkin mixture, top with pecans. Drizzle melted butter over the cake and bake 50-55 minutes in a 35o* oven. Let cool and serve with whipped cream or cool whip.

Scalloped Pineapple


This is one of my favorite holiday side dishes! It goes great with turkey or ham. I accidentally left it in the oven a few minutes too long so the edges got darker than I would have liked, but it was still very tasty!
Scalloped Pineapple
1 can crushed pineapple with juice
6 slices white bread cubed
1 stick ( 1/4 cup) butter- softened
4 eggs
1/4 cup milk
1/2 cup sugar
Cream butter and sugar together. Beat in eggs and then add pineapple with juices. Stir in cubed bread and then add milk. Pour into a greased casserole dish and bake at 350* for 1 hour.

Sunday, November 29, 2009

Sweet & Sassy Chili


This chili recipe is from my good friend Celeste. It was a total hit with my family today so I had to share it. It is a sweet chili with a little kick. We ate it with Sweet Buttermilk Cornbread. So very yummy!

Sweet & Sassy Chili- From Celeste Smith

1 lb. hamburger
chopped onion
chopped green pepper
2 cans Kidney beans
2 cans stewed tomatoes ( I zapped mine in a blender to break the tomatoes up)
1/2 cup ketchup
1/4 cup brown sugar
1 tsp mustard
2 Tbs vinegar
2 Tbs Chili powder
Salt & Pepper to taste

Brown hamburger, onion and peppers, drain any fat that remains. In a pot combine the rest of the ingredients. Add hamburger mixture and heat through. Enjoy!