Pumpkin Fluff Dip Recipe - Allrecipes.com
* 1 (16 ounce) container frozen whipped topping, thawed
* 1 (5 ounce) package instant vanilla pudding mix
* 1 (15 ounce) can solid pack pumpkin
* 1 teaspoon pumpkin pie spice (I added more nutmeg and cinnamon)
Directions
1. In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving."
I used sugar free vanilla pudding and added powdered sugar and regular sugar.
Serve with ginger snaps or vanilla wafers.
Pumpkin Dump Cake Recipe - Allrecipes.com
Pumpkin Dump Cake Recipe - Allrecipes.com:
Ingredients
1 (29 ounce) can pumpkin puree
3 eggs
1/2 cup packed brown sugar
1/2 cup white sugar
1 (12 fluid ounce) can evaporated milk
----I used pumpkin spice instead of the bottom 3 ingredients.
1/2 teaspoon salt
1 (18.25 ounce) package spice cake mix
1/2 cup coarsely chopped pecans or walnuts (I used walnuts)
1/2 cup melted butter
CRUST: Optional - Dawn's altered recipe
1 cup cake mix (reserved for topping)
Rest of cake mix - used for crust
1 egg
1/2 cup butter
Press/spread into bottom of baking pan
Topping - Dawn's altered recipe
1 cup cake mix
1 stick butter (I just sliced thin pieces off of butter - or you can melt and drizzle on top, or cut into cake mix to make a crumble.)
3/4 cup sugar
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. In a large bowl, combine pumpkin puree, eggs, brown sugar, white sugar and milk. Stir in cinnamon, ginger, cloves and salt. Pour into pan. Sprinkle dry cake mix evenly over the pumpkin filling. Sprinkle nuts over the cake mix. Drizzle melted butter over all.
3. Bake in the preheated oven for 50 to 60 minutes, or until the edges are lightly browned. Allow to cool."
I altered this recipe by: reserving 1 cup of cake mix; I created a crust which consisted of the rest of the cake mix, 1/2 cup butter, and one egg. Press or smooth this mixture in bottom of 9 x 13 inch pan. Pour pumpkin mixture over crust. On top of cake I mixed 1 cup of the cake mix with 3/4 cup sugar. Chopped thin slices of butter - about 3/4 cup. Which I think I had way to much butter. You could also cut in the butter to make the mixture crumbly.
I would have like to have more crumbly on top.
Ingredients
1 (29 ounce) can pumpkin puree
3 eggs
1/2 cup packed brown sugar
1/2 cup white sugar
1 (12 fluid ounce) can evaporated milk
----I used pumpkin spice instead of the bottom 3 ingredients.
- 1 teaspoon ground cinnamon --- I did add some cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
1/2 teaspoon salt
1 (18.25 ounce) package spice cake mix
1/2 cup coarsely chopped pecans or walnuts (I used walnuts)
1/2 cup melted butter
CRUST: Optional - Dawn's altered recipe
1 cup cake mix (reserved for topping)
Rest of cake mix - used for crust
1 egg
1/2 cup butter
Press/spread into bottom of baking pan
Topping - Dawn's altered recipe
1 cup cake mix
1 stick butter (I just sliced thin pieces off of butter - or you can melt and drizzle on top, or cut into cake mix to make a crumble.)
3/4 cup sugar
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. In a large bowl, combine pumpkin puree, eggs, brown sugar, white sugar and milk. Stir in cinnamon, ginger, cloves and salt. Pour into pan. Sprinkle dry cake mix evenly over the pumpkin filling. Sprinkle nuts over the cake mix. Drizzle melted butter over all.
3. Bake in the preheated oven for 50 to 60 minutes, or until the edges are lightly browned. Allow to cool."
I altered this recipe by: reserving 1 cup of cake mix; I created a crust which consisted of the rest of the cake mix, 1/2 cup butter, and one egg. Press or smooth this mixture in bottom of 9 x 13 inch pan. Pour pumpkin mixture over crust. On top of cake I mixed 1 cup of the cake mix with 3/4 cup sugar. Chopped thin slices of butter - about 3/4 cup. Which I think I had way to much butter. You could also cut in the butter to make the mixture crumbly.
I would have like to have more crumbly on top.
Disappearing Marshmallow Brownies
Disappearing Marshmallow Brownies:
I found this recipe on one of my favorite food blogs: whatkatiesbaking.com
* 1/2 cup butter
* 1 cup butterscotch chips
* 2/3 cup packed brown sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 1 1/2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 2 cups miniature marshmallows
* 1 cup semisweet chocolate chips
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. Using a microwave-safe bowl, melt the butterscotch chips and butter together in the microwave, stirring occasionally until smooth. Set aside to cool.
3. In a large bowl, stir together the brown sugar, eggs, and vanilla. Mix in the melted butterscotch chips, then the flour, baking powder, and salt until smooth. Stir in the marshmallows and chocolate chips last. Spread the batter evenly into the prepared baking pan.
4. Bake for 15 to 20 minutes in preheated oven. Cool, and cut into squares.
- Sent using Google Toolbar"
I found this recipe on one of my favorite food blogs: whatkatiesbaking.com
Ingredients
* 1/2 cup butter
* 1 cup butterscotch chips
* 2/3 cup packed brown sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 1 1/2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 2 cups miniature marshmallows
* 1 cup semisweet chocolate chips
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.2. Using a microwave-safe bowl, melt the butterscotch chips and butter together in the microwave, stirring occasionally until smooth. Set aside to cool.
3. In a large bowl, stir together the brown sugar, eggs, and vanilla. Mix in the melted butterscotch chips, then the flour, baking powder, and salt until smooth. Stir in the marshmallows and chocolate chips last. Spread the batter evenly into the prepared baking pan.
4. Bake for 15 to 20 minutes in preheated oven. Cool, and cut into squares.
- Sent using Google Toolbar"
Cinnamon Rolls
Today Shannon fixed chili and I made cinnamon rolls - big mistake since I have no will power, and can't eat just one!!!!! HELP!!!! RECIPE
This was the first time I made cinnamon rolls by myself. . . two thumbs up for me!!!
I still think I will add more butter and sugar to the original recipe.
This was the first time I made cinnamon rolls by myself. . . two thumbs up for me!!!
I still think I will add more butter and sugar to the original recipe.
Oops, rolled them the wrong direction!
WHFoods: Curried Lentils
WHFoods: Curried Lentils: "Ingredients:
* 1 cup brown or green lentils, washed
* 4 cups + 1 TBS vegetable broth
* 1 medium onion, chopped
* 3 medium cloves garlic, chopped
* 2 medium carrots, diced into 1/4-inch pieces
* 2 medium celery stalks,diced into 1/4-inch pieces
* 2 cups finely chopped kale
* 2 tsp curry powder
* 1 15 oz can diced tomatoes (do not drain)
* 3 TBS chopped fresh cilantro
* salt and black pepper to taste
Directions:
1. Rinse lentils in strainer and sort through, removing debris.
2. Chop onions and garlic and let sit for 5 minutes to bring out their hidden health benefits.
3. Heat 1 TBS broth in medium soup pot. Healthy Sauté onion in broth over medium heat for 5 minutes stirring frequently, until translucent.
4. Add garlic, carrots, and celery. Continue to sauté for another couple of minutes. Add curry powder and mix to bring out its flavor.
5. Add rinsed and drained lentils, 4 cups broth and tomatoes. Bring to a boil, reduce heat to medium low, and simmer uncovered until lentils and vegetables are tender, about 10 minutes. Add kale and simmer for another 10 minutes. Add cilantro and season with salt and pepper to taste.
- Sent using Google Toolbar"
* 1 cup brown or green lentils, washed
* 4 cups + 1 TBS vegetable broth
* 1 medium onion, chopped
* 3 medium cloves garlic, chopped
* 2 medium carrots, diced into 1/4-inch pieces
* 2 medium celery stalks,diced into 1/4-inch pieces
* 2 cups finely chopped kale
* 2 tsp curry powder
* 1 15 oz can diced tomatoes (do not drain)
* 3 TBS chopped fresh cilantro
* salt and black pepper to taste
Directions:
1. Rinse lentils in strainer and sort through, removing debris.
2. Chop onions and garlic and let sit for 5 minutes to bring out their hidden health benefits.
3. Heat 1 TBS broth in medium soup pot. Healthy Sauté onion in broth over medium heat for 5 minutes stirring frequently, until translucent.
4. Add garlic, carrots, and celery. Continue to sauté for another couple of minutes. Add curry powder and mix to bring out its flavor.
5. Add rinsed and drained lentils, 4 cups broth and tomatoes. Bring to a boil, reduce heat to medium low, and simmer uncovered until lentils and vegetables are tender, about 10 minutes. Add kale and simmer for another 10 minutes. Add cilantro and season with salt and pepper to taste.
- Sent using Google Toolbar"
Chocolate Caramel Toffee Cake
This cake was a big hit with my Accounting students! They loved it and so did I.
Ingredients
Directions
DELICIOUS!!!
Butternut Squash - Curry
So here I am trying to make a healthy side dish. I thought it turned out pretty delicious, not sure husband felt the same. He is not a big fan of curry - he made the comment that he could smell the curry before he even walked into the house. I LOVE curry so thought I would try it with Butternut Squash.
1 Butternut Squash
1 Onion - chopped
1 Green Pepper - chopped
Minced Garlic
Peel and cut up squash. Place in skillet with onion, garlic, green pepper and 1 cup of water. Add seasonings: Curry, Corriander, Tumeric and Salt Free Lemon Pepper Seasoning (Mrs. Dash) to taste.
Bring to boil then simmer until squash is tender.
I LOVE CURRY!
1 Butternut Squash
1 Onion - chopped
1 Green Pepper - chopped
Minced Garlic
Peel and cut up squash. Place in skillet with onion, garlic, green pepper and 1 cup of water. Add seasonings: Curry, Corriander, Tumeric and Salt Free Lemon Pepper Seasoning (Mrs. Dash) to taste.
Bring to boil then simmer until squash is tender.
I LOVE CURRY!
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