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The Best -Pumpkin Pie Crunch

Categories: Desserts
Yield: 16 Servings

1 pk Yellow cake mix
1 cn Pumpkin; 16 oz
12 oz Evaporated milk
3 Eggs
1 1/2 c Sugar
4 ts Pumpkin pie spice
1/2 ts Salt
1 c Pecans; chopped
1 c Butter or margarine; melted
Whipped topping

The recipe is great! I've made it with spice cake mix and adjusted the seasonings but yellow cake mix is also good.

1. Preheat oven to 350 degrees. Grease bottom of 9 x 13 pan.

2. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture;top with pecans. Drizzle with melted butter. Bake 50 to 55 mins. or until golden. Cool completely. Serve with whipped topping. Refrigerate leftovers.

Makes 16 to 20 servings.

Entree: Chicken Elegant Crepes

2 T butter
1 clove garlic, minced
3 lb. Chicken, cubed
1 t salt
1/8 t white pepper
1/2 c chicken broth
1/2 c white wine
1 T parsley flakes
1/2 t tarragon
1 c whipping cream
3 egg yolks
16 warm crepes

In large skillet, melt butter w/garlic. Add chicken, salt, pepper, broth, wine, parsley, & tarragon. Cover and cook until chicken is very tender. Remove chicken from broth; cool slightly. Stir cream into broth. Beat egg yolks, add several tablespoons hot broth into eggs, then stir this mixture into remaining broth. Cook over low heat, beating constantly w/whisk until slightly thickened. Fill each warm cooked crepe w/apprx 1/4 c of chicken mixture. Spoon 1 T sauce onto crepe, fold. Pour remaining sauce over filled crepes.


Entree: Chicken and Rice Casserole

8-10 Chicken pieces
1 can cream of chicken soup
1 pkg Lipton onion soup mix
2 c minute rice
2 c water

Mix rice, water, onion soup mix, and chicken soup in 13x9 pan. Place chicken pieces on top. Cover w/foil and cook at 350 degrees for 1 hour.

Entree: Cheeseburger Soup

1/2 lb ground beef or Italian sausage
3/4 c shredded carrots
1 t dried parsley
3 c chicken broth
1/4 c all-purpose flour
1 1/2 cups milk
1/2 t pepper
3/4 c chopped onion
1 t dried basil
4 T butter
4 c diced peeled potatoes
2 c velveta cheese cubed
3/4 t salt
1/4 cup soup cream

In a three qt saucepan, brown beef, drain and set aside. In the same pan saute onions, carrots, basil, and parsley in 1 T of butter until vegetables are tender (almost 10 min). Add broth, potatoes, and beef and bring to a boil. Reduce heat and cover. Simmer 10-12 min until potatoes are tender. Meanwhile, in a small pan, melt remaining butter, add flour, cook and stir for 3-5 min or till bubbly. Add to soup and bring to a low boil. Cook and stir for 2 minutes more, reduce heat to low. Add cheese, milk, salt and pepper. Cook and stir until cheese melts, remove from heat and slowly add sour cream.

WARNING! This soup can scorch very VERY easily. Be sure to stir constantly while on heat. Do NOT leave to simmer once cheese has been added!


Entree: Breakfast Burritos

3 dz. eggs
1/2 c milk
salt and pepper to taste
3 lb. sausage, crumbled & cooked
64 oz. frozen hash browns
1 lg. yellow onion, chopped
24 oz. shredded cheddar cheese
24 large flour tortillas

Scramble eggs with milk, salt and pepper. Cook the hash browns according to pkg. directions, adding onion.

In the biggest mixing bowl you can find, place hash browns, scrambled eggs, and sausage and mix gently but thoroughly.

Assemble burritos with cheese and a couple of spoonfuls of the mixture, fold up, and wrap individually in foil. May freeze at this point for up to 2 months. To heat, thaw in refrigerator overnight. Heat at 350 degrees for 20-30 minutes.

Entree: Beef Roast

3 lb beef pot roast
2 cans cream of mushroom soup
1 pkg Lipton onion soup mix
Potatoes - peeled and 1/2'ed
Carrots - baby or cut into 1"

Put roast, potatoes, and carrots in pan. Sprinkle onion soup mix over all. Top w/ mushroom soup. Cover with foil and cook at 325 degrees for 3 hrs.


Appetizer: Three-cheese Fondue

1 c sauvignon blanc wine
1/2 t lemon juice
2 T cornstarch
8 oz. Gruyere cheese
8 oz. Medium Cheddar
8 oz. Emmenthaler or Edam
1 garlic clove, peeled & halved

Grate cheeses and toss w/ cornstarch in lg. Ziplock bag. In a small sauce pan, bring wine and lemon juice to a simmer. Slowly add cheese to the wine and lemon juice; stir constantly until cheese is melted. Rub the inside of the fondue pot w/halved garlic cloves, then discard garlic. Transfer cheese mixture to the fondue pot and keep warm over low flame; stirring occasionally to keep it smooth.


Appetizer: Stinky Breath Cheese Ball

2 8oz. Pkg. cream cheese
1 jar dried beef
2 bunches green onions
1/2 t horseradish
white pepper, to taste
Ritz crackers

Process all ingredients(except Ritz) together and place in refrigerator to chill for 30 min. Crush crackers in large bowl. Form cream cheese mixture into a ball, then roll in cracker crumbs.


1 1/2 lbs. lg. shrimp, peeled & deveined
2 T sweet rice vinegar
1/2 c oriental sesame oil
1 lg garlic clove, crushed
1 t finely mined fresh ginger
Kosher salt & fresh ground pepper, to taste
15-20 snow peas

Bring water to boil, add shrimp & cook 2-3 minutes, until just pink. Do not overcook. Drain; immerse in cold water to cool; drain again. Place shrimp in glass or stainless steel bowl. Whisk together vinegar, oil, garlic, ginger, salt, & pepper. Pour over shrimp; stir well to coat - Marinate 1-2 days stirring at least 2x/day. Just before serving, blanch Snow peas in boiling water 20 sec. Immerse in ice water. Drain. Split snow peas in half lengthwise, wrap around shrimp & secure with toothpick. Serve chilled or at room temp.


Appetizer: Cocktail Meatballs

2 lb. Ground chuck
1 pkg. Onion soup mix
1 egg
2 t accent
1/4 c dried bread crumbs
2 T oleo
1 T oregano
28 oz. ketchup
10 oz. Apple jelly

In large bowl, mix beef, soup mix, egg, accent, & crumbs. Form into meatballs. Arrange on cookie sheet, bake at 350 degrees for 30 min. In crockpot, mix together oregano, ketchup, and apple jelly. Add meatballs and heat on low.