This is a fabulous pumpkin dessert (thanks, Julie V. for the recipe) -- you can serve it warm (let dessert cool at least 2 hours so it doesn't all run together), but we actually prefer it cold from the fridge. And I don't even like pumpkin!
Mom, this is the one we enjoyed while you were here:
PUMPKIN DESSERT
1st layer - mix and pour into greased 9x13 pan:
1 pkg yellow cake mix, with 1 cup set aside
1/2 c melted margarine
1 egg
2nd layer - mix and spread over other
1 29-oz can pumpkin
2/3 c milk
3 eggs
1/2 c brown sugar
1 1/2 tsp cinnamon
1/4 c sugar
1 pinch nutmeg
3rd layer - mix, cut in margarine and sprinkle on top
1 c cake mix
1/2 c flour
1/2 c nuts
1/2 tsp baking powder
3/4 c sugar
1/2 c margarine
Bake at 350 for 50 minutes - serve with Cool Whip!
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Rob, my mom and I improved a previous recipe I posted. I love it because all the ingredients are always in my cupboard and it doesn't involve raw meat :). In fact, it would be a good food storage recipe (minus the cheese). It's not culinary masterpiece but we enjoy it and eat it about once a week:
Pasta and Bean Skillet - REVISED edition
1 cup salsa
3/4 cup elbow macaroni, wagon wheels or shells)
1 cup water
2 tsps chili powder
1 can kidney beans, rinsed & drained
1 can pinto beans, r&d
1 8-oz can tomato sauce
lots o' cheddar cheese
Heat all ingredients except cheese to boiling, then turn down heat to low and simmer covered for 15 minutes, stirring frequently. Sprinkle with cheese.
Thursday, November 8, 2007
A Few Recipes
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Yum!!! Gonna have to try it. In my opinion, nothing beats the flavor of pumpkin in the fall. The other actually sounds great too. Good idea for food storage!
ReplyDeleteI love new recipes! I've tried a recipe similar to the pumpkin dessert, so yummy!
ReplyDeletemmmm. we had the pumpkin dessert with the Thanksgiving meal today, in fact. Once we discovered that recipe we never went back to pumpkin pie. :) Glad you are enjoying it, too!
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