Pumpkin Better Than… Cake

Pumpkin Better Than… Cake
1 box yellow cake mix
14 oz pumpkin puree (NOT PUMPKIN PIE FILLING)
1 tsp pumpkin pie spice
14 oz. can sweetened condensed milk
8 oz. tub cool whip
1/2 bag Heath Bits
Caramel Sundae Sauce
 Mix together the cake mix, the pumpkin puree (DO NOT add the other ingredients on the cake mix box), and the pumpkin pie spice until a batter forms. Using the 14 oz. can of pumpkin puree will yield a thicker batter. You can add up to 1 cup more pumpkin if you'd like a thinner batter (which will yield a slightly fluffier cake).  Pour batter into a well greased 9x9 (9x13 if you added more pumpkin) baking dish. Bake at 350º for 35-45 minutes until a toothpick inserted comes out clean.  Let cool completely after baking. Using the bottom of a wooden spoon, poke holes all over the top of the cake (this post from a friend has great step by step photos for this part).  Pour the sweetened condensed milk over the cake, aiming to fill the holes. Refrigerate for 60 minutes or until the sweetened condensed milk has soaked into the cake.  Spread the cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top (just to your liking). Refrigerate for 3-4 hours, or overnight (best).

Crock-Pot Zuppa Toscana

Crock-Pot Zuppa Toscana
1 lb. Italian sausage (I like mild sausage)
2 large russet baking potatoes , sliced in half, and then in 1/4 inch slices
1 large onion , chopped
1/4 c. bacon bit (optional)
2 garlic cloves , minced
2 c. kale or 2 c. swiss chard , chopped
16 oz. can chicken broth
1 quart water
1 c. heavy whipping cream
Brown the sausage links in a pan OR cook it in a 300 degree preheated oven on a sheet pan for 25 minutes (or until cooked).  Cut links in half lengthwise, then dice into 1/2-inch slices.  Place cooked Italian sausage, chicken broth, water, garlic, potatoes and onion in slow cooker.  Cover. Cook on High for 3-4 hours until potatoes are cooked and soft.  Optional: Mash the potatoes a bit with a potato masher for texture.  Turn the crock pot off and add the kale.  Return the lid and let sit for 5 minutes.  Add whipping cream and serve.

Popeye's Cajun Gravy

Popeye's Cajun Gravy
1 tablespoon vegetable oil
1 chicken gizzard
2 tablespoons minced green bell pepper
¼ cup ground beef
¼ cup ground pork
2 cups water
1 14 ounce can beef broth
2 tablespoons cornstarch
1 tablespoon all-purpose flour
2 teaspoons milk
2 teaspoons distilled white vinegar
1 teaspoon granulated sugar
1 teaspoon salt
½ teaspoon coarse ground black pepper
¼ teaspoon cayenne pepper
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
1 dash dried parsley flakes
Heat vegetable oil in a large saucepan over medium heat. Sauté chicken gizzard in the oil for 4 to 5 minutes until cooked. Remove gizzard from the pan and let cool. Finely mince the gizzard after it has cooled. Combine beef and pork in bowl, mix with your hands until well blended.  Add bell pepper to the saucepan and sauté it for 1 minute. Add meat mixture to the pan and cook until brown. Mash meat into tiny pieces as it browns.  Add water and beef broth to the saucepan, then immediately whisk in cornstarch and flour.  Add remaining ingredients and bring to a boil. Reduce heat and simmer gravy until thick, about 30 to 35 minutes.

Orange Cake

Orange Cake
1 orange cake mix
1 small pkg. orange Jell-O
3/4 cup water
4 eggs
Glaze:
1/2 cup (6 oz.) frozen orange juice
1 cup sugar
Preheat oven to 350 F. Mix all ingredients. Bake in a tube pan for 45 minutes. Combine orange juice and sugar in a saucepan, and bring to a boil. Remove from heat and cool 5 minutes. Pour juice over cake in the pan. Let set 1 hour before removing from cake pan.

John Wayne Casserole II

John Wayne Casserole II
1 (10-count) can biscuits
1 lb. ground beef
1 medium onion, chopped
1 packet taco seasoning
1 (16-oz.) carton sour cream
2 to 3 Tbsp. jalapeno peppers, chopped
2 tomatoes, diced (or 1 jar of salsa)
2 cups shredded Cheddar cheese
Flatten biscuits and place in a buttered 9-by-13-inch glass baking dish. Bake at 350 degrees until light brown. Brown beef and onions; drain and add taco seasoning. Spread meat mixture on top of the biscuits. Spread sour cream on top of the meat. Layer tomatoes and peppers. Sprinkle cheese on top. Bake at 350 degrees until cheese has melted and biscuits are done.

Mayonnaise Chicken

Mayonnaise Chicken
1 cup mayonnaise
2 cloves garlic, crushed
1 tablespoon finely chopped fresh rosemary
1 teaspoon salt
freshly ground black pepper to taste
1 whole chicken, cut into 6 pieces
1/2 cup grated Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C).  Stir mayonnaise, garlic, rosemary, salt, and black pepper together in a bowl. Place chicken pieces into a 9x13-inch baking dish, spread mayonnaise mixture over chicken, and top with Parmesan cheese.  Bake until the juices run clear, chicken is no longer pink in the middle, and an instant-read meat thermometer inserted into the thickest chicken piece reads at least 160 degrees F (70 degrees C), about 1 hour and 10 minutes.

Stuffed Peppers

Stuffed Peppers
1 pound mild pork sausage
1 (8 ounce) package Neufchatel cheese, cubed
15 fresh jalapeno peppers, halved lengthwise and seeded
1/4 cup grated Parmesan cheese
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.  Place a skillet over medium-high heat; add sausage and cook until brown; drain and return pan to heat. Stir the cream cheese into the sausage and cook until completely melted; remove from heat.   Spoon equal portions of the sausage mixture into the jalapeno halves and arrange onto the prepared baking sheet; sprinkle the Parmesan cheese over the stuffed peppers.  Bake in the preheated oven until the peppers are soft and the tops are lightly browned, about 30 minutes.