Pumpkin Dump Cake

Pumpkin Dump Cake

 

Ingredients:

• 1 15 oz can Pumpkin Puree
• 1 10 oz can Evaporated Milk
• 1 cup light brown sugar
• 3 eggs
• 3 tsp pumpkin pie spice
• 1 box yellow cake mix
• 1 cup (2 sticks) butter melted
• 1/3 cup coarsely chopped pecans
• 1/2 cup mini chocolate chips

Instructions

1. Preheat oven to 350
2. Spray a 9×13 baking pan lightly with cooking/baking spray
3. In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.
4. Pour into your prepared pan.
5. Sprinkle your entire box of cake mix on top, followed by your nuts and mini chocolate chips.
6. Pour your melted butter evenly on top.
7. Bake for 45-50 minutes until center is set and edges are lightly browned.

Notes: Serve with ice cream or whipped cream.

Original recipe from Cookies and Cups Blog

Pumpkin Cinnamon Roll Sheet Cake

Can I say Yum!  And YES PLEASE!!!  Or maybe I should make that MORE PLEASE?  Here is the recipe you all have to try!  It is so yummilicious!

Pumpkin Cinnamon Roll Sheet Cake

 

Ingredients:

1 box White Cake mix

4 eggs

1/2 cup canola oil

1/2 cup milk

3.4 ounce box of Pumpkin Spice instant pudding mix

1/2 cup Vanilla Greek Yogurt

1/2 teaspoon pumpkin pie spice

15 ounce can of pumpkin

 

1 stick of salted butter

3/4 cup packed light brown sugar

1 Tablespoon Cinnamon

 

3/4 cup powdered sugar

1/4 cup heavy cream (more if needed)

 

Directions:

1. Preheat Oven to 350 degrees, and spray 13x9 pan with non-stick cooking spray

1.  Mix together cake mix, eggs, oil, milk, pudding mix, Greek yogurt, pumpkin pie spice, and pumpkin for 1 1/2 minutes or until thoroughly mixed. 

2. Place butter in microwave safe bowl and melt for 30 seconds, mix in brown sugar and cinnamon.

3. Drizzle on top of cake evenly, and then drag a knife through it to swirl it.

4.  Bake cake for 30-35 minutes, until cooked through.  Place powdered sugar and heavy cream in a large bowl until creamy and smooth.  Drizzle over warm cake and then let cool for 20 minutes before cutting into squares.  Refrigerate if not serving right away. 

 

Enjoy!

Mommy of 6 <3 p="p">

White Mocha Pumpkin Frappe

Found this recipe Gem on Pinterest the other day and just HAD to try it!  I am in LOVE!!!  <3 a="a" href="http://www.eatthelove.com/2012/10/mocha-pumpkin-frappuccino/" irvin="irvin" lin="lin" with="with">Eat the Love blog

posted this recipe and picture, and I thought I would share!  Enjoy!

 

 

White Mocha Pumpkin Frappe

Can we say Yes, please?

Ingredients
Frappuccino Mix
1/2 cup fresh brewed hot double strength brewed coffee
3 heaping tablespoons (50 gram) chopped white chocolate or white chocolate chips
2 tablespoon (25 g) dark brown sugar
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons of canned pumpkin puree (not pumpkin pie filling)
1 standard tray of ice cubes
1/2 cup whole milk (feel free to use whatever milk you want, but I just like whole)
1 tablespoon vanilla extract
Whipped Cream (optional)
1/2 cup heavy whipping cream
1 tablespoon confectioners’ (powdered) sugar
ground cinnamon for garnish

Directions
1. Measure the coffee in a heatproof glass measuring cup. Add the white chocolate and brown sugar Stir until the white chocolate and sugar have melted. If you have difficulty getting the white chocolate to melt completely, microwave the glass for 15 seconds and stir, repeating if necessary. Add the cinnamon and nutmeg after the white chocolate and sugar have melted and stir until the spices have incorporated.
2. Place the pumpkin puree, ice cubes, milk and vanilla extract in the blender. Add the coffee syrup and pulse to chop the ice and blend the drink.
3. If you want to get fancy, you can make whipped cream for a topping by placing the cream and powdered sugar in stand mixer. Beat on high until soft peaks form (don’t overbeat or you turn the cream into butter). Spoon over the drink and sprinkle with the cinnamon.
Makes one grande Frappuccino.

Mommy of 6 <3 p="p">

OCTOBER!!!!

Can you hardly believe it is already October!  This is my favorite month, since I get to eat all the pumpkin I can!  :)  You guys benefit from this, because I share with all you, well the recipes that is!  LOL!  I hope you enjoy all the wondrous apple and pumpkin recipes this month!  As always,

 

Happy Fall!!!

 

~Mommy of 6 <3 font="font">

I found this recipe on pinterest the other day and tried them, they are TO DIE FOR!  Such yumminess!  I can't take credit for this recipe though.  LOL! Hope you guys enjoy too!

Olive Garden Lasagna Rollata Al Forno
Ingredients
Five Cheese Marinara Sauce
2 cups marinara sauce
2 cups alfredo sauce
1/2 cup ricotta cheese
1 cup italian blend shredded cheese
1/4 cup red wine
Filling
1 egg
15 ounces whole milk ricotta cheese
1 (8 ounce) mozzarella cheese, grated
1/2 cup parmesan cheese, grated
1/2 cup asiago cheese, grated
1/2 cup romano cheese, grated
1 tablespoon italian seasoning, blend
salt and pepper, to taste
Noodles
1 lb lasagna noodle
1/2 cup Italian breadcrumbs
Directions:
Blend first two marinara ingredients together in a large saucepan. Add remaining ingredients and heat on medium, stirring frequently. The cheese will melt and the sauce will become creamy. Keep warm.
Set aside 1/4 of mozzarella cheese. Beat egg into a large mixing bowl and add all remaining ingredients, blending well. Keep refrigerated until you are ready to use.
Cook lasagna exactly according to package directions. Drain and rinse immediately with cold water so they are cool enough to handle.
When ready to make, spread about 1/4 cup of marinara sauce in a large 9×13 baking dish. Based upon the number of noodles in your 1 lb of noodles, divide the filling accordingly. Lay one lasagna noodle in baking dish and spread with filling along noodle. Loosely roll the noodle up, jelly-roll style. Decide if this looks about right to you. If so, keep rolling the rest of the noodles. Otherwise use more filling per noodle and discard the extra noodles.
Continue with each lasagna noodle until all noodles are rolled and arranged in baking dish. Cover each roll with remaining sauce, the remaining mozzarella cheese and top with Italian breadcrumbs.
Bake in preheated oven at 350 degree for about 35 minutes.
Recipe found here: Olive Garden Lasagna Rollata Al Forno
~Mommy of 6 <3 p="p">

Baked Apples for dessert!

The yummiest thing about being the household cook is making delish desserts that the kids LOVE and aren't that bad for them.  I tried something different this past week, and to my surprise (Ok not really, because my kids love fruit and vegetables), they LOVED IT, and wanted more!

Dessert Baked Apples
3 medium ripe apples, peeled and halved
2 Tbsp melted butter
juice and zest of 1 lemon (two if they are small)
1 Tbsp dark Brown sugar
1/4 tsp pumpkin pie spice
cinnamon and fresh whipped cream for garnish

Directions:
1. Peel ( I peel for my kids, but personally I like the skin left on mine), core, and halve the apples.  Place in baking dish.
2. Melt the butter and drizzle over the apples.
3. Drizzle the juice over the apples next.  Then mix the lemon zest, brown sugar and the pumpkin pie spice together in a small bowl and sprinkle over apples. 
4. Bake at 350 for 20-25 minutes. 
5. Garnish with whipped cream and a sprinkle of cinnamon before serving or our favorite, top with granola, crasins and vanilla frozen yogurt.  :)

Possible substitutes: Sub the brown sugar for honey and mix it in the melted butter before drizzling on the apples.

Man Pleasing Chicken

Man pleasing chicken

What do you need:
8-10 chicken thighs (boneless and skinless)
1 Tbsp paprika
1 tsp Garlic powder
1 tsp crushed red pepper flakes
1 tsp black pepper
1 tsp cumin
1 Tbsp sea salt
1/4 cup brown sugar
1/4 cup vinegar
1 Tbsp honey

Directions:
1. Mix all seasonings and brown sugar in a bowl until throughly mixed.
2. Roll chicken in the seasoning mixture.  Put chicken down in Crockpot.
3. Mix together vinegar and honey in a small bowl and pour over top of chilcken. 
4. Cook on low for 8 hours, turning chicken every 2-3 hours.
5. Serve and Enjoy!

~Mommy of 6 <3 nbsp="nbsp" p="p">