Pumpkin Crunch Easy as a Boot!!

Got another one for you all, this one too I haven't tried but you know it has got to be gooood.  And easy to boot.  I am all about easy!!!!  Lets get to cooking girls.  Don't worry about those thighs and butts we will worry next year!!!  

 

                                                                                                                                                                         

Love you all      

Von

Pumpkin Crunch

This is the recipe that made me realize that I liked pumpkin. 

 My Mom made this years ago and wouldn't tell us what it was until we tried it. 

 We all loved it and then she told us it was made from pumpkin.  

I would have never tried it if I knew it had pumpkin in it!  

I made this last week and took it to work. 

 It was a huge hit.  Everyone wanted the recipe.  This is so quick and easy to make. 

 It would make a perfect ending to a fabulous Thanksgiving feast next week.

Pumpkin Crunch

adapted from Candlelight and Wisteria, page 278
(Printable Recipe)

1 15oz can pumpkin
1 12-oz can evaporated milk
1 cup sugar
1 tsp pumpkin spice
3 eggs
1 18.25 oz box yellow cake mix
1 cup chopped pecans
3/4 cup butter, cut in pieces
1 12oz container cool-whip
8 oz cream cheese, softened
1/2 cup confectioners sugar

Preheat oven to 350.

Mix pumpkin, milk, sugar, pumpkin spice and eggs and pour into 9x13 baking dish.
 Sprinkle cake mix on top.
Sprinkle pecans on top of cake mix. Cover nuts with pieces of butter.
 Bake at 350 for one hour.
Let cool completely. Beat cool-whip, cream cheese and confectioners sugar
 together and spread on top.

Rainbow Cake

 

 

 

Ingredients

Makes one 9-inch-round six-layer cake

• Vegetable shortening
• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 sticks (1 cup) unsalted butter, room temperature
• 2 1/3 cups sugar
• 5 large egg whites, room temperature
• 2 teaspoons pure vanilla extract
• 1 1/2 cups milk, room temperature
• Red, orange, yellow, green, blue, and purple gel food coloring
• Lemony Swiss Meringue Buttercream

Directions

1. Preheat oven to 350 degrees. Brush six 9-inch-round cake pans (or as many 9-inch cake pans as you have, reusing them as necessary) with shortening. Line bottom of each cake pan with parchment paper; brush again and set aside.
2. In a large bowl, whisk together flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Slowly add egg whites and mix until well combined. Add vanilla and mix until fully incorporated. Add flour mixture and milk in two alternating additions, beginning with the flour and ending with the milk. Mix until well combined.
3. Divide batter evenly between six medium bowls. Add enough of each color of food coloring to each bowl, whisking, until desired shade is reached. Transfer each color to an individual cake pan. Transfer to oven and bake until a cake tester inserted into the center of each cake comes out clean, about 15 minutes (working in batches if necessary).
4. Remove cakes from oven and transfer to a wire rack; let cool for 10 minutes. Invert cakes onto a wire rack; re-invert and let cool completely.
5. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the purple layer on the cake plate. Spread a scant 1 cup buttercream filling over the first layer with a small offset spatula so it extends just beyond edges. Repeat process with blue, green, yellow, and orange layers.
6. Place the remaining red layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.
7. Using an offset spatula, cover cake again with remaining frosting.

Read more at Marthastewart.com: Rainbow Cake - Martha Stewart Recipes

Heart Cake. . . . . VaLeNtInEs Is CoMinG

WOw!!!  I'm GOing TO TrY MAking this.....
YOu can TOO...
Click here for the instructions....

http://iammommy.typepad.com/i_am_baker/2010/02/heart-cake-tutorial.html

Meat Loaf

Vons delicious meatloaf recipe

Meatloaf: 1 cup Whole Milk 6 slices White Bread 2 pounds Ground Beef 1 cup (heaping) Freshly Grated Parmesan Cheese ¼ teaspoons Seasoned Salt ¾ teaspoons Salt Freshly Ground Black Pepper ⅓ cups Parsley 4 whole Eggs Beaten 10 slices Thin/regular Bacon Sauce: 1-½ cup Ketchup ⅓ cups Brown Sugar 1 teaspoon Dry Mustard Tabasco To Taste Preparation Instructions Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes. Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs. With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!) Lay bacon slices over the top, tucking them underneath the meatloaf. Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon. Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce. Serve with mashed potatoes.