The bottom layer is creamy pumpkin pie and the top is crunchy topping! Better then Pie!
Spray 15 by 10 pan with non stick spray and set aside.
Make topping first~
1 yellow or white cake mix
1 cube (1/2 cup) margarine or butter
(optional) add chopped walnuts
Mix margarine and cake mix together till well combined. If mixture is too wet add some flour till it is crumbly and resembles pie crust dough. (I will give approximate measuremnents next time I make this and add them here) Set aside.
30 ounces canned pumpkin
12 ounces evaporated milk
6 eggs
1 1/2 cup sugar
1 tsp cinnamon or pumpkin pie spice
Bake in 350 oven till browned and pumpkin is set. (Time will vary depending on oven)
Tuesday, December 30, 2008
Monday, December 15, 2008
Cookie Dough Truffles
After shaping the dough into balls, I usually freeze them before dipping instead of refrigeration, and these freeze well after dipping, also. I also add about 1/8 to 1/4 cup more flour to the dough for less stickiness than the recipe calls for. Wednesday, December 10, 2008
Southwest Spicy Sweet Potato Fries
1/2 tsp salt
1/4 tsp pepper
1 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp cumin
1/4 tsp ground cloves
1 Tbsp Canola or vegetable oil
2 large sweet potatoes, cut into wedges
Preheat oven to 425°F. Line a baking sheet with foil, shiny side up. Spray with cooking spray if desired.
Put first six ingredients in a gallon-size Ziploc bag and shake to blend. Add sweet potatoes. Drizzle oil over potatoes in the bag. Seal bag and shake to coat.
Arrange coated potato wedges on the baking sheet so no fries are overlapping. Bake for 18 minutes. Flip the fries over and bake for another 10-12 minutes.
Serve with ketchup or horseradish sauce.
Makes about 12-15 wedge fries.
1/4 tsp pepper
1 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp cumin
1/4 tsp ground cloves
1 Tbsp Canola or vegetable oil
2 large sweet potatoes, cut into wedges
Preheat oven to 425°F. Line a baking sheet with foil, shiny side up. Spray with cooking spray if desired.
Put first six ingredients in a gallon-size Ziploc bag and shake to blend. Add sweet potatoes. Drizzle oil over potatoes in the bag. Seal bag and shake to coat.
Arrange coated potato wedges on the baking sheet so no fries are overlapping. Bake for 18 minutes. Flip the fries over and bake for another 10-12 minutes.
Serve with ketchup or horseradish sauce.
Makes about 12-15 wedge fries.
Pumpkin Crunch Bars
15 oz. can pumpkin
12 oz. can evaporated milk
3 large eggs
1 1/2 cups sugar
1 teaspoon cinnamon
1/2 teaspoon salt
Topping:
1 package yellow butter cake mix
1 cup chopped pecans
1 cup melted butter (2 sticks)
Garnish with fresh whipped cream
Mix the first six ingredients until creamy. Pour into greased 13x9 glass baking dish. Sprinkle evenly with dry cake mix. Then add pecans and drizzle butter. Bake at 350 for 50 minutes. Cool, then serve each piece with a dollop for fresh whipped cream.
12 oz. can evaporated milk
3 large eggs
1 1/2 cups sugar
1 teaspoon cinnamon
1/2 teaspoon salt
Topping:
1 package yellow butter cake mix
1 cup chopped pecans
1 cup melted butter (2 sticks)
Garnish with fresh whipped cream
Mix the first six ingredients until creamy. Pour into greased 13x9 glass baking dish. Sprinkle evenly with dry cake mix. Then add pecans and drizzle butter. Bake at 350 for 50 minutes. Cool, then serve each piece with a dollop for fresh whipped cream.
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