Pumpkin Dump Cake

This is one of the yummy dishes I will bringing to Thanksgiving this year!


2 (15 oz) cans of pumpkin
2 cans evaporated milk
4 eggs
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1 tsp. salt
1 1/2 cups sugar

1 yellow cake mix
1 stick of butter
1 cup chopped nuts

Mix together pumpkin, milk, eggs, sugar, and spices. Pour into a greased and floured 9x13 pan.
Sprinkle with cake mix. Drizzle with melted butter. Sprinkle chopped pecans on top.

Bake 350 for 1 hour and 20 minutes

Hershey Bar Pie

Some our friends invited us over for supper a few weeks ago, she served this dessert. It was a huge hit with my kids....and husband! It is incredibly easy to make.

2 Hershey Bars

1 (8 oz) cool whip

1 graham cracker crumb crust

Melt Hershey bars and gently fold in cool whip. Pour into crust. Refrigerate for 6 hours.

5 Minute Yeast Rolls

This is a super quick recipe that I got from my aunt.



1/4 c sugar
1 pkg yeast
4 c self rising flour
2 c warm water
1 egg, beaten
1/4 c oil



Mix together sugar, yeast, and flour. Add warm water. Add beaten egg and oil. Fill muffin pan 2/3 full.



Bake at 450 degrees for 10 minutes.

4 layer Pumpkin Cake

1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped PLANTERS Pecans

Preheat oven to 350°F.

BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.

BAKE 25 to 30 min. or until toothpick inserted in centers comes out clean.

Cool in pans 10 min.

Remove from pans to wire racks; cool completely.

BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP.

Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.)

Drizzle with caramel topping just before serving; top with nuts.

Refrigerate leftovers.

Pecan Pie Mini Muffins

If you love pecan pie, you will love these muffins. The best part is they are so quick and easy to prepare!


1 cup packed brown sugar
1 cup chopped pecans
1/2 cup plain flour
2/3 cup butter, melted
2 eggs, beaten

Combine brown sugar, pecans, and flour in a bowl and set aside. Combine butter and eggs. Mix well and stir into flour mixture. Fill greased mini muffin tins about 2/3 full.

Bake at 350 degrees for 20 - 25 minutes.

Remove from muffin tins immediately and cool on wire racks.

Makes 2 dozen


These are great served for brunch. You can also package them in a decorative tin and give as a Christmas gift.

Asian Chicken Salad

4 Tbsp. KRAFT GOOD SEASONS Asian Sesame with Ginger Dressing
1 Tbsp. mayonnaise
1-1/2 cups chopped or shredded cooked chicken
2 green onions, thinly sliced
1/4 cup chopped Dry Roasted Peanuts
Dash freshly ground black pepper
Salt to Taste



MIX dressing and mayo in medium bowl until well blended.

ADD all remaining ingredients; mix well.

Serve with crackers.

Santa Fe Soup

With cooler temperatures finally here (at least a little!), it is time to make our favorite soup recipes.



2 lbs ground beef
onion, chopped
1 can stewed tomatoes
1 can rotel tomatoes
1 can pinto beans
1 can kidney beans
1 can black beans
2 cans shoepeg corn
2 pkgs taco seasoning mix
1 pkg ranch dressing mix
1 cup water (if needed)
sour cream (optional)
cheddar cheese (optional)

Brown ground beef with onions. Drain. Add tomatoes, beans, and corn with their juices. Add taco and ranch mixes. Simmer for 30 minutes.

Serve with Frito Scoops.

Top with sour cream and cheddar cheese if desired.