Pumpkin Dump Cake
1 (29 oz.) can pumpkin
1 (12 oz.) can evaporated milk
1/2 - 1 cup sugar (use your discretion for sweetness)
1/4 tsp. pumpkin pie spice
1/2 tsp. cinnamon
3 eggs
1 box cake mix
1 cup pecans (chopped)
1 cup butter or margarine (melted)
Beat together pumpkin, milk, sugar, pumpkin pie spice, cinnamon, and
eggs.
Pour into 9 x 12 greased baking dish. Sprinkle the dry cake mix evenly
over the pumpkin mixture, and then sprinkle on pecans. Drizzle melted butter
over the top.
Bake at 350 for 1 hour. Cool. Serve with whipping cream if desired.
Enjoy!!!!
Happy Fall.
Della LaCour
Easy Oreo Truffle
Ingredients
1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted
Directions
Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies
can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush
remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix
until well blended.
Roll cookie mixture into 42 balls, about 1-inch in diameter.
Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover
chocolate can be stored at room temperature for another use.) Sprinkle with reserved
cookie crumbs.
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
Footnotes
How to Easily Dip Truffles
Place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate
using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.
Note: I use a fork and a spoon to do the cover and lift part.
Submitted by: Maggie Lee
Wheat Berry and Wild Rice Salad
1 cup wheat berries ½ t. salt
½ cup wild rice ½ cup dried cranberries
¼ cup thinly sliced green onions ¼ cup Italian salad dressing
1 T. fresh basil or 1 t. dried 1 T. honey mustard
½ cup coarsely chopped pistachio nuts
In med. Sauce pan bring 3 cups water to boiling. Add wheat berries, rice and salt. Reduce heat. Cover and simmer 1 hour or until tender. Drain and set aside. In small bowl combine dressing, basil and honey mustard. In med. Bowl combine wheat , rice, cranberries and green onion. Toss with dressing mixture. Cover and chill 4-24 hours. Just before serving, stir in the nuts.
Submitted by Della LaCour
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Apple Crisp II
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Submitted By: Diane Kester
Photo By: jrbaker
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"This large 9x13-inch crisp is made hearty with cooking oats mixed into its sweet crumbly topping. Underneath are all the lovely things that compliment apples -cinnamon, brown sugar and butter. Serve warm with rum raisin ice cream or a big dollop of freshly whipped cream."
INGREDIENTS:
10 cups all-purpose apples, peeled,
cored and sliced
1 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 cup water
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1 cup quick-cooking oats
1 cup all-purpose flour
1 cup packed brown sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter, melted
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DIRECTIONS:
| 1. | Preheat oven to 350 degrees F (175 degree C). |
| 2. | Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all. |
| 3. | Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture. |
| 4. | Bake at 350 degrees F (175 degrees C) for about 45 minutes. |
| ALL RIGHTS RESERVED © 2011 Allrecipes.com | Printed from Allrecipes.com 10/22/2011 |
