Pumpkin Praline Surprise

Pumpkin Praline Surprise

1 can (15 oz) pumpkin (not pumpkin pie mix)

1 can (12 oz) evaporated milk

3 eggs

1 cup sugar

4 teaspoons pumpkin pie spice

1 box Betty Crocker® SuperMoist® yellow cake mix or spice cake mix

1 ½ cups chopped pecans or walnuts

¾ cup butter or margarine, melted

whipped cream, if desired

additional pumpkin pie spice, if desired

Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan.  Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top.  Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes.  To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator.

Creamy Tomato Tortellini Soup

Creamy Tomato Tortellini Soup

2 whole large Cloves Of Garlic Minced

2 Tbl Olive Oil

2 10 3/4 oz Cans of Condensed Tomato Soup

1/4 cup Sun Dried Tomatoes, chopped or 2 Tbl Of Sun Dried Tomato Paste

2 cups Half-and-half

2 cups Chicken Stock

1 tsp Onion Powder

1 Tbl Italian Seasoning

1/2 tsp Salt

1/2 tsp Pepper

1 whole 9 Oz Package Of Cheese Filled Tortellini

1/2 cup Shredded Parmesan Cheese, for garnish

Saute garlic with the olive oil in a large stock pot over medium heat until golden brown.  Be sure to keep an eye on it so it doesn’t get too brown or burnt.  When the garlic is done, add tomato soup, tomatoes, half and half, chicken stock and spices.  Bring to a simmer.  Once simmering, drop tortellini into the soup. Cook according to the package directions.  After tortellini are cooked, ladle soup into bowls and top with parmesan cheese.

Fiesta Dip

Fiesta Dip

8 oz. pkg. cream cheese, softened

16 oz. container sour cream

11 oz. can sweet yellow and white corn, drained

15 oz. can black beans, drained and rinsed

10 oz. can diced tomatoes with green chiles, drained

1 1/2 Tbl. salsa seasoning mix (I used taco seasoning)

2 c. shredded sharp Cheddar cheese

tortilla chips

In a large bowl, mix all ingredients.  Cover; chill at least 24 hours before serving.  Serve with tortilla chips.  Serves 10-12.

Butterfinger Blondies

Butterfinger Blondies

1 cup butter

1 cup light brown sugar

1/2 cup granulated sugar

2 tsp vanilla

2 eggs

2 1/2 cups all purpose flour

1 tsp baking soda

1 tsp coarse sea salt

2 cups coarsely chopped Butterfinger Bars (approx 16 “Fun Size” bars)

Preheat oven to 350°.  Cream butter and sugars in mixing bowl.  Add the vanilla and eggs and mix until incorporated.  On low add your dry ingredients (flour, salt and baking soda) until just combined.  Stir in your chopped Butterfinger.  Spread in a 9×13 baking dish and bake for 25 minutes until center is JUST set.  Remove from oven and cool completely.

BUTTERFINGER BUTTERCREAM:

1/2 cup room temp butter (1 stick)

1/2 cup vegetable shortening

2 1/2 – 3 cups powdered sugar

1/2 cup chopped Butterfinger Bars (approx 4 “Fun Size” bars)

Cream the butter and shortening together until smooth.  Add in you powdered sugar on low speed.  Turn speed up to medium and mix until smooth  Stir in your chopped Butterfinger. (I sprinkled mine on top rather than stirring them in!)  Spread on your cooled blondies

Chicken-in-a-Biscuit

Chicken-in-a-Biscuit

2 cups of shredded mild cheddar

2 (8oz) cans of all natural canned chicken

1 (26oz) can of cream of chicken soup

1% milk

3 cans of crescent rolls

In large mixing bowl combine cream of chicken soup with milk, until it is gravy consistency (probably 1-2 cups milk). Set aside.  In a different bowl combine cheese and shredded chicken. (Break up chicken with fork or fingers until finely shredded)  Lightly spray pan with nonstick spray.  Pour small amount of gravy in bottom of 9X13 baking dish. (Just enough gravy for biscuits not to stick to bottom)  Spray counter-top with no-stick spray and thoroughly wash hands.  Now one by one separate crescent rolls and flatten with fingers until thin but with no holes.  Fill crescent with chicken and cheese mixture (palm full of mix) and wrap tightly in crescent roll.  Continue until pan is full or you are out of chicken and cheese mixture. 

Finally pour remained gravy over top and bake for 40-45 mins at 350 degrees.  Crescent rolls will bubble and some will brown on top if not thoroughly covered with gravy.

Buffalo Chicken Chowder

Buffalo Chicken Chowder

2 tablespoons butter

1 pound chicken, cut into bite sized pieces

1 cup onion, diced

1 cup celery, cut into small pieces

1 cup carrot, cut into small pieces

2 cloves garlic, chopped

2 tablespoons flour

3 cups chicken stock

* hot sauce to taste (I used 1/4 cup Franks Red Hot sauce)

1 large yukon gold or other boiling potato, peeled and cut into bite sized pieces

salt and pepper to taste

1 cup heavy cream

1/4 cup blue cheese, crumbled

Melt the butter in a large sauce pan over medium heat.  Add the chicken and saute until golden brown, about 8-10 minutes.  Add the onion, celery and carrots and cook until tender, about 10-15 minutes.   Add the garlic and flour and cook until fragrant, about a minute.  Add the chicken broth and deglaze the pan.  Add the hot sauce and potatoes, bring to a boil, reduce the heat and simmer for 20-30 minutes.  Season with salt and pepper, mix in the cream and blue cheese and remove from heat when the cheese has melted.