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 20oz. can crushed pineapple with juice

6 slices white bread cubed

1 stick (1/2 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.

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!

Sweet Buttermilk Cornbread

This is by far the best corn bread I have ever had! My family devoured it! It was sweet and moist and absolutely delicious! We had it with Taco Soup but it would be great with any chili or bbq you serve. Of course I am happy to eat it plain or with a little honey. Simply delicious!



Sweet Buttermilk Cornbread from Geri at Heart & Soul Cooking

1/4 cup butter ( melted, slightly cooled )
2 eggs
2 cup buttermilk
1 cup cornmeal
2 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt


Preheat oven to 400 F. ( I actually baked it at 350* for 25 minutes)

Grease a 9 x 13 inch baking dish.

In a med. bowl mix butter, eggs and buttermilk, set aside

In a large bowl combine cornmeal, all-purpose flour, sugar, baking soda, baking powder and salt.
Add buttermilk mixture to cornmeal mixture blend together, a few lump will remain.
Pour into prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted in center comes out clean.

Recipe Party @ Southern Hospitality

Rhonda at Southern Hospitality is having a recipe party!

What a great way to swap recipes especially this time of year with the Holidays approaching. Check it out!

Tasty Crock Pot BBQ Country Style Pork Ribs

I found this recipe on http://www.recipezaar.com/ and it is our new favorite! My husband said this was the best BBQ pork he’s ever had. (He may have been slightly biased) but I totally agree that it was incredibly tasty without being too strong in flavor. And the meat was so tender, it just fell off the bone.

The original recipe called for a hot and spicy BBQ sauce but I used our favorite Sweet Baby Ray BBQ original sauce and omitted the cayenne pepper and it was great! I'm sure it would be great with a spicy kick so feel free to use a spicy sauce and add some extra spice or jalapenos if you like.
Whether you like it just sweet or sweet & spicy, I am sure your family will love this great BBQ recipe!

Tasty Crock Pot BBQ Country Style Pork Ribs Recipe #60052

5 lbs country-style pork ribs
1 cup chopped celery
2 cups chopped onions
1/2 cup chopped green bell pepper
1 cup ketchup
1/2 cup yellow mustard
1 cup your favorite barbecue sauce
1 cup water
3 tablespoons dark cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic salt
1 (14 1/2 ounce) can diced tomatoes

Boil the pork for 20-30 minutes OR pan fry the pork to decrease fat.

Mix all other ingredients together in a large enough bowl and stir to mix well.
Put pork in the crock pot, adding sauce as you go, until you get to about an inch from the top.
Use as much sauce as you can as it will be needed later to put over the rice.
With a big spoon, give a stir to blend all together.
Put on the lid, turn on high and let it cook for about 5 hours.
After that, you may want to keep it a little longer on low to keep it hot.
Serve this with some white rice, baked beans (or just pork & beans), coleslaw and some toasted garlic bread and you have yourself a meal.
Be sure to use lots of the sauce over the pork and rice.

White Chip Pumpkin Spice Cake

Here is another great recipe from Heather D White! It was easy peasy and so incredibly yummy! I ended up pouring the warm glaze over a warm cake so it really sunk in and puddled on the plate and it was heavenly just as Heather said it would be! We had friends over for dinner and between the two families that cake was gone in a flash. This is a perfect cake for fall and the holidays! Enjoy :)

White Chip Pumpkin Spice Cake from Heather D White

1 pkg. Duncan Hines Spice Cake Mix
3 large eggs
1 C. pumpkin
2/3 C. evaporated milk
1/3 C. vegetable oil
1 C. white chocolate chips

Preheat oven to 350 degrees. Grease and flour 12-cup bundt cake pan.
Combine cake mix, eggs, pumpkin, evaporated milk and vegetable oil in a large bowl. Beat at low speed until moistened. Beat at medium speed for 2 minutes; stir in chocolate chips. Pour into bundt pan. Bake for 40-45 minutes or until toothpick comes out clean.
Cool in pan on wire rack for 25 minutes; invert onto wire rack to cool completely. Drizzle HALF of glaze over cake; serve with remaining glaze. (HEATHER'S NOTE: I have always made it just like this....but last night, I glazed the cake with ALL of the glaze right after I turned the cake out of the pan after cooling in the pan for 25 minutes. It was HEAVENLY warm!!!)

WHITE CHIP CINNAMON GLAZE:
3 T. evaporated milk
1 C. white chocolate chips
1/2 tsp. ground cinnamon

Heat 3 T. evaporated milk in a small, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add 1 C. white chocolate chips; stir until smooth. Stir in 1/ tsp. ground cinnamon.

Buttermilk Banana Bread

I have been craving banana bread for some time and this recipe from My Kitchen Cafe caught my eye. I made it last week and it didn't last 24 hours in my home. It was simple, flavorful and moist. I actually used milk since I didn't have buttermilk on hand and it was still great, I am sure it will be even better with real buttermilk next time I make it. I will be using this recipe from now on. Love it!

Buttermilk Banana Bread- From My Kitchen Cafe

1/2 cup butter, softened
1 1/2 cups sugar
2 eggs, well beaten
1 cup mashed bananas (about 3 average sized bananas)
4 tablespoons buttermilk
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
dash baking soda

Cream butter and sugar together. Add eggs, bananas, buttermilk and vanilla. In a separate bowl mix dry ingredients. Add dry ingredients to banana mixture. Mix until combined. Divide batter into greased and floured bread pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean. This recipe makes about one large loaf of banana bread (I usually have a bit leftover for a few of my mini bread pans).

Blueberry Kuchen

I have always been a fan of the recipes that Heather D White shares on her blog! She never dissapoints! This yummy Blueberry Kuchen (Kuchen means cake in German) was so good! I made it for my family as a Sunday Afternoon treat. We ate it warm out of the oven and it was tasty the next morning for breakfast too! I loved the sweet blueberries and the hint of nutmeg in the cake. And the strussel topping was perfect. I think I may use even more blue berries next time I make it because I loved them in this cake so much.


Blueberry Kuchen- From Heather D White

1 1/2 C. all purpose flour

3/4 C. sugar2 tsp. baking powder

1 1/2 tsp. grated lemon peel

1/2 tsp. ground nutmeg

1/4 tsp. salt

2/3 C. milk

1/4 C. butter, melted

1 egg, beaten

1 tsp. vanilla extract

2 C. frozen or fresh blueberries (I used frozen)

TOPPING:

3/4 C. sugar

1/2 C. flour

1/4 C. butter

Combine first 6 ingredients in a mixing bowl. Add milk, butter, egg & vanilla and beat for 2 minutes or until well blended. Pour into a greased 9x13 baking pan. Sprinkle with blueberries. Combine sugar, flour and butter in a small mixing bowl and toss with a fork until crumbly; sprinkle over blueberries. Bake at 350 degrees for 40 minutes or until lightly browned.

North African Boulettes

I came across this recipe on Mmm...Cafe and had to try it out. I never would have thought to combine these flavors together but the resluts were delish! My entire family loved them, even my picky 7yr old! I will be making this recipe again and again. Yumm...

North African Boulettes From: Mmm...Cafe

Sauce:

2 tablespoons olive oil

1/2 small onion, diced

2 tsp. garlic, chopped

1 lemon, zested

1/2 cup white wine ( I used chicken broth)

1/4 cup chicken stock or broth

1 (14-ounce) can diced or stewed tomatoes, blended

1 teaspoon light brown sugar

1/2 teaspoon dried red pepper flakes

1/2 tsp. ground cinnamon

Salt and ground black pepper to taste

To make the sauce, in a large saucepan heat the olive oil over medium heat and saute the onion and garlic until soft but not brown, about 3 minutes. Add the lemon zest and white wine, deglaze the pan, and let it reduce for a 1 to 2 minutes. Stir in the stock, canned tomatoes, sugar, red pepper flakes, and cinnamon. Simmer to blend flavors, about 7 minutes. Season with salt and pepper.

Meatballs:

1 egg

2 tablespoons tomato paste

3 tablespoons finely chopped fresh cilantro leaves

1 tablespoon ground ginger

1 teaspoon ground cumin

1/2 tsp. ground cinnamon

1 pound ground beef

1/3 cup finely ground rolled oats

Salt and ground black pepper

3 tablespoons vegetable oil, for cooking

2 cups cooked couscous ( I made extra)

To make the meatballs mix the egg and tomato paste and stir until smooth. Add the cilantro, ginger, cumin, and cinnamon and mix until well blended. Stir in the ground beef and oats, season with salt and pepper, to taste, and combine gently after each addition. Do not overmix. Rolling with your hands into very tight circles, make about 32 meatballs, about 1-inch in diameter.

In a large saute pan, heat 3 tablespoons vegetable oil over medium heat, and brown the meatballs in batches until golden on all sides. Add more oil, as needed. Transfer the meatballs to the pan with the sauce and let simmer for 20 minutes. Serve over Couscous.

Serves 4-6.

Easy White Chicken Chili

This Chicken Chili recipe won first place at the Ward Chili Cook off a couple of years ago. It was simply delicious! I came across it the other day and had to make it again. Normally I make it with shredded chicken breasts but today I decided to use a rotisserie chicken and Oh My it was heavenly! The chicken was so tender and the flavor was delicious! This was perfect after a cold rainy day!

Easy White Chicken Chili

1 Cooked Rotisserie chicken, de-boned & shredded OR 4 chicken breasts, cooked & shredded
1 48oz jar great northern beans (or 3- 15.5oz cans)
1 8oz bag shredded monetary jack cheese ( I used a Mexican blend)
1-16oz jar chunky salsa
3-4 cups chicken broth (depending on how you like it - I used 3)
2 teaspoons cumin

Combine all ingredients in a crock pot and simmer for at least an hour.

Secret Suprise Chocolate Cookies

I came across this recipe on Mennonite Girls Can Cook and just had to try them out and I am glad I did! These soft, not too sweet, yummy morsels of chocolate are addicting! My family loved them. I didn't have any chocolate chips on hand so I used M&M's which made them more colorful and fun. Go ahead and make these for your family but wait to tell them about the secret ingredient until after they have tasted them!

NOTE: this makes a large batch of cookies so you may want to cut the recipe in half.

Secret Surprise Chocolate Cookies

Cream together.....
2 cups butter or margarine
1 cup brown sugar
1 cup white sugar

ADD
1 cup cottage cheese
1Tbs. vanilla
2 eggs (1 at a time, beating after each one)
5 cups of sifted flour
½ cup cocoa
1 tsp soda
½ tsp salt
1 cup walnuts (optional)
6 ounces chocolate chips (or to taste)

Roll into one inch balls. (I used a medium cookie scoop t0 make the ball - If the dough is too sticky and soft you can chill it in the fridge to stiffen it up a bit but I didn't have any problems.)

Roll cookie dough ball in powdered sugar.

Place on lightly greased or parchment lined cookie sheet.

Bake at 325 for 12 to 15 minutes. Transfer to cooling rack. YUM!

Balsamic Vegetable Salad

This colorful, refreshing vegetable salad has wonderful flavor and crunch! It is so simple and easy to prepare. The original recipe called for tomatoes and cucumbers, but we jazzed it up by adding red onion and summer squash. It was so good! I even enjoyed it the next day after it had "pickled" a bit in the fridge. Feel free to customize it with your favorite vegetables and enjoy!

Balsamic Vegetable Salad

Salad:

3 large, firm tomatoes, cut into wedges

3 medium cucumbers, halved and sliced (peeling optional)

1 Onion sliced

2 summer or zucchini squash,sliced and halved

Dressing:

1/2 cup olive oil

1/4 cup balsamic vinegar

3 Tbs. water

1 envelope Italian salad dressing mix

In a salad bowl, combine cut vegetables. In a small bowl, whisk the oil, vinegar, water and dressing mix. Pour over vegetables and toss to coat.