Pumpkin Crunch Cake

I found this picture on Pinterest.com (AKA: my new way to waste time!) and the recipe is from thepickyapple.comThe picture looked marvelous and it is so easy to make. I have not yet tried this, but it's on my list of things to make SOON. If you try it first, let me know if it is as good as it looks! Yumm!

Pumpkin Crunch Cake

1 yellow cake mix

1 can (15 oz.) pumpkin puree

1 can (12 oz.) evaporated milk

3 eggs

1 1/2 cups sugar

1 tsp cinnamon (I think I'd double this)

1/2 tsp salt

1 1/2 cups chopped pecans (Original recipe calls for 1/2 cup, so add to your liking)

1 cup butter, melted

Heat oven to 350. Mix pumpkin, milk, eggs, sugar, cinnamon and salt. Pour into greased 9 by 13 pan. Sprinkle with dry cake mix. Top with pecans. Drizzle with butter. Bake for 50 to 55 minutes or until toothpick tests clean.

Scalloped Carrots

This is another recipe from Nonnie's Cookbook. The girls and I like this a lot. I usually half the recipe so that I have enough for one meal, but this is the full recipe. Plus cheese makes eating veggies a little easier :)

Scalloped Carrots

2 lbs carrots (I just use the baby ones or you could peel and slice full size ones)

1/4 cup onion, diced

2 cups milk

1 tsp salt

2 cups cheese, shredded

1/4 cup butter

1/4 cup flour

1/4 tsp dry mustard

1/4 tsp celery salt

2 TB butter

1 cup soft bread crumbs (or premade from the can)

Cook carrots and drain. Melt butter and add the onions, flour, mustard and milk until smooth. Addsatl, celery salt (and pepper too). Stir in cheese until melted. Coat carrots with cheese sauce. Place in 8 by 8 dish. Crumb butter into bread crumbs and sprinkle on top. Bake at 350 for 20 minutes.

Chocolate Chip Pie

Seriously, who doesn't love chocolate? I love this warm, gooey, sweet pie. I think it is best accompanied by some really good vanilla ice cream so that the warmth of the pie causes the ice cream to melt just a little. Mmmm, totally daydreaming about eating this right now! Make this soon! You won't be sorry!

Chocolate Chip Pie

1 unbaked 9 inch deep-dish pie shell*

2 large eggs

1/2 cup flour

1/2 cup sugar

1/2 cup packed brown sugar

3/4 cup (1 1/2 sticks) butter, softened

1 cup semi-sweet chocolate morsels

1 cup chopped nuts

Sweetened whipped cream or ice cream

 *If using a frozen pie shell THAW completely. Bake on baking sheet; increase baking time slightly.

Preheat oven to 325. Beat eggs in a mixer bowl until foamy. Beat in flour and sugars. Beat in butter. Stir in chocolate chips and nuts. Spoon into pie shell. Bake for 55 to 60 minutes or until a knife inserted in center comes out clean. Cool on wire rack for 10 minutes. Serve warm with topping.



Chicken Enchiladas

I've been on a Mexican food kick lately, but it isn't a type of food I'm necessarily good at cooking. I wish I knew how to make real, authentic, SPICY Mexican food. I really liked this recipe. It was creamy without being soggy. There is no Cream of Chicken Soup, but it still has a yummy flavor from the broth. I definitely will be using this recipe again. I served it with fresh guacamole and salsa and some black beans (they didn't turn out as well, so I'm not posting that recipe.) If you have any super Mexican recipes, please send them my way!

Chicken Enchiladas

1 cup diced onion

1/2 cup diced green pepper

2 TB butter

2 cups cooked chicken (I think I'd up this to 3 cups next time)

1- 4 oz. can green chilies

3 TB butter

1/2 cup flour (or less)

1 tsp coriander (I didn't have any, and it was fine without)

3/4 tsp salt

2 1/2 cups chicken broth

1 cup sour cream

1 1/2 cups Monterey Jack cheese, shredded

12- 8 inch flour tortillas

Cook onion and green pepper (I added 1 TB minced garlic also) in butter until tender. Add this mixture to chopped chicken and green chilies. (I gave the veggies and chilies a quick run through the food processor after cooking to "incorporate" (Disguise) and then stirred this into the chicken.) Melt 3 TB butter and add flour and spices. Stir in broth. Stir and let thicken. Remove from heat; stir in sour cream and 1/2 cup cheese. Fill tortillas with 1/4 cup chicken mixture. Roll up and place seam side down in 9 by 13 dish. (I poured a little sauce in the bottom of the dish so the tortillas wouldn't stick.) Pour sauce over rolled enchiladas. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 25 minutes. Enjoy!

I also added a little chili powder and pepper to the sauce as I was going. A little bit of cumin would be a nice flavor too as would a spash of tabasco sauce.
FYI- I found this recipe on food.com under Chicken Enchilada Casserole