Pumpkin Crunch Cake

 

 

 

 

 

1 (15 ounce) can pumpkin puree

1 (12 fluid ounce) can evaporated milk

1 cup white sugar

4 large eggs

5 teaspoons pumpkin pie spice

1 teaspoon salt

1 (15.25 ounce) package yellow cake mix

1 cup chopped pecans or walnuts (optional)

1 cup margarine, melted (pour off the separated water)

1 (8 ounce) container frozen whipped topping, thawed

Preheat oven to 350°F. Butter a 9x13 inch baking pan. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugars, vanilla, pumpkin pie spice and salt and well combined and smooth. Pour mixture into prepared pan and spread into an even layer.

Sprinkle dry cake mix evenly over the pumpkin mixture and use you hands to gently press it into the batter. Sprinkle the top of the cake with chopped pecans and evenly drizzle the melted butter over the entire cake.

Bake in preheated oven for 40 minutes. At this point, check your cake. If the top is becoming to brown, cover the cake with a piece of foil for the remaining baking time. Continue baking an additional 10-20 minutes or until set. Remove pan to a wire rack to cool completely. Chill for a few hours before serving. If desired, top with whipped cream and chopped pecans before serving.

*nut free options- cornflakes or granola

Add the nut free options once the cake is baked a bit so they don't get mushy.

 

Pumpkin Pie Spice

2 tsp. ground cinnamon

1 tsp. ginger

1 tsp. allspice

1 tsp. cloves

Crockpot Pumpkin Oatmeal

 

 

 

 

 

 

 

 

 

 

2 cup steel cut oats

7 cups water (almond or regular milk)

15-16 oz. can pumpkin puree

2 teaspoon vanilla extract

1/2 teaspoon salt

2 teaspoon pumpkin pie spice

1 cup honey or maple syrup or brown sugar

 

Combine all ingredients in a  4 qt slow cooker and cook on low for 8 hours.

Basic Steel-Cut Oats

1 cup steel-cut oats

1 cup milk

2 cups water

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

2 teaspoons honey

Desired toppings (such as fresh fruit, sliced almonds, chia seeds, or your favorite nut butter)

Combine oats, milk, water, salt, and cinnamon in a medium saucepan. Bring to a boil, then reduce heat to low. Simmer uncovered for 15 to 20 minutes until desired thickness, stirring occasionally. Remove from heat and let cool slightly. Divide equally between four bowls. Drizzle each serving with 1/2 teaspoon honey. Add additional desired toppings and serve.

Basic Banana Muffins

1-1/2 cups all-purpose flour

1 cup sugar

1 teaspoon baking soda

1/2 teaspoon salt

3 medium ripe bananas

1 large egg, room temperature

1/3 cup vegetable oil

1 teaspoon vanilla extract

In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. 

Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

Oat Bran Muffins

1/2 cup dark brown sugar

1 1/2 cups oat bran (not oatmeal)

1 1/2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

1 tsp. cinnamon

1/2 teaspoon salt

2 eggs

1 cup chilled applesauce

4 tablespoons vegetable oil

Preheat oven to 400 degrees F (205 degrees C). Line or grease 12 muffin cups.

Blend together brown sugar, oat bran, flour, baking powder, soda, cinnamon, and salt. Add eggs, chilled applesauce, and vegetable oil. Mix until well-blended. Spoon batter into muffin cups. Let stand 10 minutes. Bake at 400 degrees F (205 degrees C) for 15 minutes or until golden brown.

One Pot Garlic Parmesan Pasta

1 tablespoon olive oil

4 cloves garlic, minced

2 cups chicken broth

1 cup milk, or more, as needed

2 tablespoons unsalted butter

8 ounces uncooked fettuccine

Kosher salt and freshly ground black pepper, to taste

1/4 cup freshly grated Parmesan cheese

2 tablespoons chopped fresh parsley leaves

Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, milk, butter and fettuccine; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes. Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with parsley, if desired. Servings: 4 Calories: 312.5

Egg Roll in a Bowl

1 pound ground pork

1 head cabbage thinly sliced

½ onion medium, thinly sliced

1 tablespoon sesame oil

¼ cup soy sauce

1 clove garlic minced

1 teaspoon ground ginger

2 tablespoons chicken broth

Salt and pepper to taste

2 stalks of green onion

Brown ground pork in a large pan over medium heat. Ensure cabbage and onion is thinly sliced into long strands. Add sesame oil and onion to pan with browned ground pork. Mix together and continue cooking over medium heat. Mix soy sauce, garlic, and ground ginger together in a small bowl. Once onions have browned, add the sauce mixture to the pan. Immediately add the cabbage mixture to the pan and toss to coat the vegetable and evenly distribute ingredients. Add chicken broth to the pan and mix. Continue cooking over medium heat for three minutes, stirring frequently. Garnish with salt, pepper, and green onion.

Serving: 6  Calories: 268