Pumpkin Dump cake

1 (29 oz) can of Libby pumpkin (not pumpkin pie filling)
1 3/4 cup sugar
2 can (12 fl oz each) evaporated milk
4 eggs
1 tsp all spice
1 tsp ginger
2 tsp cinnamon
1/2 tsp cloves
1 yellow cake mix
1/2 cup brown sugar
2 cubes melted butter

Mic pumpkin, spices and eggs together. Gradually mix in evaporated milk. Poor mixture into 9x13 baking dish. In a separate bowl mix dry cake mix with 1/2 c. Brown sugar until well mixed. Sprinkle evenly on top of pumpkin mixture. Pour melted butter evenly over dry cake mix. Bake at 350 for 1 hour or until center is done.

Hamburger Stroganoff

This is one of my easy, go-to recipes.

1 lb. ground beef
1 packet McCormick Brown Gravy Mix
2 cans cream of mushroom
1/2 - 3/4 cup milk
1 cup sour cream
1 bag of egg noodles (cooked according to package directions)

In a skillet, brown and crumble the hamburger meat on high heat. When cooked through, add dry gravy mix. Reduce heat. Stir into meat. Add both soups and the milk and stir well.
When all combined and noodles are cooked, add sour cream and stir in right before serving.

No bake Oreo Layer Dessert

Oreo Layer Dessert

1 pkg of regular Oreos

1/2 c. of butter

1 lg box of instant chocolate pudding

2-8 oz cool whips

8 oz. of cream cheese, softened

1 c. powdered sugar

Crush the whole package of cookies either with a food processor, or in a bag and a rolling pin.  Save a 1/2 c. to sprinkle on top of dessert when it's done.  Pour remaining crumbs in a 13x9 pan.  Melt butter and pour into crumb mix.  Stir it up good and press crumbs in bottom of pan to make a crust.  Make chocolate pudding according to package directions and let it setup in the fridge.  In a mixing bowl blend cream cheese until nice and smooth and then add powdered sugar, mix.  Then fold in 1-8 oz thing of cool whip.  Top oreo layer with cream cheese mix, then pudding, then your last 8 oz thing of cool whip, and then sprinkle remaining Oreo's on top.  Cover and refridgerate until ready to serve. 

Hope you enjoy this dessert as much as my family does.  Have a great Wednesday!

Chubby Hubby Truffles

I about died when I tried these for the first time. They were delicious! I usually double or triple this recipe. Especially if I\'m going to share with others.



Chubby Hubby truffles

1/2 cup creamy peanut butter (I use Jiff)
2 Tbsp. light brown sugar
1 Tbsp. butter, softened
1 1/2 cup crushed pretzels
3 Tbsp. powdered sugar
1 cup chocolate chips
1 Tbsp. crisco
( or chocolate melting wafers)

In a bowl combine peanut butter, butter and brown sugar. Mix until well combined. Add crushed pretzels and stir well making sure all pretzels are coated. Then add powdered sugar and mix again.
Roll into balls (about 2 tsp big). Place one a wax paper lined cookie sheet. Place on fridge and chill for 1 hour.
Melt chocolate chips with crisco (no crisco needed if you are using the wafers)
Roll each ball in chocolate. Remove with fork, letting excess chocolate drip off. Place on waxpaper again and chill for another hour.
You can garnish with drizzled melted peanut butter and more crushed pretzels, but it\'s optional.

Tortellini Vegetable Soup

Found this recipe on the familyfun website. It\\\'s one of my favorites now. It was so yummy.

My sister even added a pound of cooked ground sausage (to add some meat). I liked it just the way it is.

Ingredients
2 tablespoons olive oil
1 medium onion, chopped
1 small zucchini, diced
1 medium carrot, peeled and diced
5 1/2 cups chicken stock
1 teaspoon dried basil (more if fresh)
1 bay leaf
1/2 cup canned crushed tomatoes
1/2 teaspoon salt
8 to 9 ounces fresh or frozen tortellini
(cheese or meat filled)
2 to 3 tablespoons chopped fresh parsley
Black pepper, to taste
Instructions
Heat the olive oil in a medium soup pot or large saucepan. Add the onion, zucchini, and carrot. Saute over moderate heat for 8 to 10 minutes, stirring often, until the onion is soft and translucent.
Add the stock, basil, bay leaf, tomatoes, and salt to the pot. Increase the heat and bring the mixture to a low boil. Add the tortellini and bring the soup back to a low boil. Cook it for 2 minutes, then reduce the heat and let it simmer for 5 to 6 minutes longer. Gently stir in the parsley and pepper during the last minute or so. Makes about 5 servings.

Chicken Cordon Bleu

Original recipe makes 6 servings

6 skinless, boneless chicken breast halfs

6 slices swiss cheese

6 slices of ham

3 Tbsp. flour

1 tsp paprika

6 Tbsp. butter

1/2 cup dry white wine (cooking wine is great)

1 tsp. chicken bouillon granules

1 Tbsp. Cornstarch

1 cup heavy whipping cream

Directions

1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.  You can also put chicken back in the pan with the sauce and simmer until ready to serve.

Chocolate Covered Cherry Cake

I originally got this recipe from my ex-sister in law. However, I have found it online in several different places.

Ingredients

Cake:

• Vegetable oil spray for misting
• 1 package (18.25 ounces) plain devil\'s food cake mix or devil\'s food mix with pudding
• 1 can (21 ounces) cherry pie filling
• 2 large eggs
• 1 teaspoon pure almond extract

Chocolate Glaze:

• 1 cup sugar
• 1/3 cup butter
• 1/3 cup whole milk
• 1 package (6 ounces; 1 cup) semisweet chocolate chips

Directions

Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 13- by 9-inch baking pan with vegetable oil spray. Set the pan aside.
Place the cake mix, cherry pie filling, eggs, and almond extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.
Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 30 to 35 minutes. Remove the pan from the oven and place it on a wire rack while you prepare the glaze.
For the glaze, place the sugar, butter, and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil. Boil, stirring constantly, for 1 minute. Remove the pan from the heat and stir in the chocolate chips. When the chips have melted and the glaze is smooth, pour it over the warm cake so it covers the entire surface. The glaze will be thin but will firm up. Cool the cake for 20 minutes before cutting into squares and serving.
Store this cake, covered in aluminum foil, at room temperature for up to 5 tydays or in the refrigerator for up to 1 week. Or freeze the cake, wrapped in foil, for up to 6months. Thaw the cake overnight on the counter before serving.