Pumpkin Pie Cake
This recipe is heavenly. Just outstanding!!
- 4 eggs, beaten
- 15-oz. can pumpkin
- 12-oz. can evaporated milk
- 1 1/2 cups sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 18 1/2-oz. pkg. yellow cake mix
- 1 cup chopped pecans or walnuts
- 1 cup butter, melted
Combine eggs, pumpkin, milk, sugar, spice and salt. Mix well and pour into an ungreased 9″ x 13″ baking pan. Sprinkle dry cake mix and nuts over top. Drizzle with butter. Do not stir. Bake at 350 degrees for 45 to 60 minutes.
Serve with whipped cream on top. Delicious!!
“To show His love, Jesus died for me; to show my love, I must live for Him!”
Pumpkin Biscuits with Candied Ginger
I made these for dinner tonight to go with our kielbasa and beans (downhome comfort food). They were outstanding!! They are done from start to finish in 45 minutes.
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/2 teaspoon salt
- 5 tablespoons unsalted butter, chilled and cut into 1/2″ pieces
- 1/3 cup buttermilk
- 3/4 cup pumpkin puree
- 3 tablespoon honey
- 2 tablespoons chopped candied ginger
Preheat oven to 400 degrees. Line baking sheet with parchment paper and set aside. Whisk together flour, baking powder, cinnamon, nutmeg, and salt in a large bowl. Chill for 10 minutes in the refrigerator.
Combine buttermilk, pumpkin, and honey in a medium bowl. Whisk until well blended and then add to the chilled flour mixture. Stir just until moist.
Turn dough out onto a lightly floured surface and knead lightly just a few times. Roll dough into a 1/2″ thick 9″ x 5″ rectangle and dust the top with flour. Fold dough crosswise into thirds again and gently roll or pat to a 3/4″ thickness. This process helps to make your biscuits tall, with a layered textured. Using a 2 1/2″ biscuit cutter, cut dough into 10 rounds. Place dough rounds 1″ apart on your prepared baking sheet. Lightly press some candied ginger into the top of each round.
Bake for 14 minutes, or until golden brown. Remove from pan and cool on wire rack for a couple minutes. Serve warm.. (They’re really good with Cinnamon Honey Butter!)
“God’s unsearchable ways deserve our unbounded praise.”
Cinnamon Sugar Pecans
Very easy and delicious.
- 1 egg white
- 1 teaspoon water
- 1 lb. (4 cups) whole pecans
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon, opt.
Preheat oven to 250 degrees. Lightly grease a 10 x 15-inch jellyroll pan.
Beat egg white and water in medium to large bowl until frothy but not stiff. Add the nuts and stir until well coated. In a small bowl, mix sugar, salt and cinnamon. Then add this mixture to the nuts and stir until well coated. Spread on the prepared pan.
Bake for 1 hour, stirring occasionally. Allow to cool, then store in airtight container.
Use may use half almonds instead of all pecans.
“Faith never knows where it is being led; it knows and loves the One who is leading.”
My daughter found this recipe on www.thepioneerwoman.com. Her family loved it, and so with hesitation I made it, (my husband doesn’t like lasagna). It isn’t anything like lasagna, so I thought he might try it. We both thought it was very good. A 16-minute meal!
- 1 lb. ground chuck
- 5 cups (12-oz. box) bowtie pasta
- 3 cups pasta sauce
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 cup mozzarella cheese
- 1/2 cup sour cream
Cook pasta according to package directions. Brown ground chuck in a large skillet and drain grease. Mix in your pasta sauce. Keep warm on low heat.
After noodles are cooked, drain and drizzle with olive oil. Add beef/sauce mixture, seasonings, cheese and sour cream. Fold together and allow it all to combine and melt together, over low heat until cheese is melted for about 5 minutes.
“Anger builds walls; love breaks them down.”
Cranberry Walnut Pie
When I ran across this pie, which is very much like a cake, I thought it sounded so interesting, I just had to try it. It was delicious!
- 1 cup flour
- 1 cup sugar
- 1/4 teaspoon salt
- 2 cups cranberries, fresh or frozen
- 1/2 cup chopped walnuts
- 1/2 cup butter, melted
- 2 eggs, beaten
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees. Grease a 9-inch pie plate.
Combine flour, sugar and salt. Stir in cranberries and walnuts and toss to coat. Stir in butter, eggs, and extract. Spread batter into prepared pie plate. Mixture may be very thick.
Bake for 40 minutes. Serve warm with whipped cream or ice cream.
“God patiently keeps His promises.”
My kids grew up eating these and now my kids are making them for their kids.
- 1 lb. lean ground beef
- 3/4 teaspoon oregano
- 3/4 teaspoon sage
- 1/2 lb. Colby or Velveeta cheese, cubed
- 1 (8-oz.) can pizza sauce
- 8 oz. shredded mozzarella cheese
- 8 hamburger buns
Brown beef and drain fat off. Mix in rest of ingredients. Open buns up on a cookie sheet and top with the meat mixture. Bake in a 400 degree oven for 10 to 12 minutes. Makes 16 open face sandwiches.
You could also cut these in wedges and serve as an appetizer.
“To stand up to any challenge, spend time on your knees.”
One-Minute Chocolate Icing
This is one of the best recipes that I got from my mother-in-law. She was a chocoholic, as I am, so we got along great!
- 1 stick (8 tbsp) butter
- 1 cup sugar
- 1/4 cup milk
- 3 tablespoons cocoa
- 1 teaspoons vanilla
Melt butter in small saucepan. Add sugar, cocoa and milk. Mix together and bring to a rolling boil for 1 minute. Take off heat and add vanilla. Beat by hand until cool or until you get the consistency you want for your cake. The longer you beat it, the harder it gets. I don’t like it hard so I spread it on my cake when it is just barely spreadable. Once you get it on the cake it starts to cool and you can spread it around more.
“The cross of Christ is the bridge between God and man.”