Archive for » November 12th, 2009«

This cake is AMAZING.  I LOVE chocolate, BUT this cake runs a real close race to being my favorite.

What You Need!

1 pkg. (2-layer size) yellow cake mix
1 can  (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup  oil
4 eggs
1-1/2 tsp.  pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup  powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup  caramel ice cream topping
1/4 cup chopped  Pecans ~ IF you want them.

Make It!

HEAT oven to 350°F.

BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.

BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.

BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers~ IF there is any leftovers. 🙂



Give me a bowl of this, and I could care less about Turkey and all the other fixins. This a GREAT and again, EASY!! 😉


What You Need!

2 cans (30 oz. each) sweet potatoes, mashed
Pinch of Salt
3/4 Cup Sugar
2 beaten eggs
1 tsp. Vanilla
1 tsp. ground cinnamon
1 tsp.  ground ginger
1/4 tsp. ground nutmeg
1/2 Cup Milk
1 Stick Butter~ Melted

Make It!

HEAT oven to 350°F.  Mix all the above and put into a 9 X 13 greased pan. Bake for 35 Minutes.


 1/4 Cup stick  butter, cut into small pieces

1/2 Cup Flour

1/2  Cup Brown Sugar

1/2 Cup Pecans~ IF YOU WANT~ I did NOT use~

Cut Butter into flour.  Add sugar and Nuts( OPTIONAL).

Sprinkle on top and bake another 10 minutes.

I have made 2 ways…with the topping recipe, and then with mini marshmellows on top and bake that on the last 10 minutes~ BOTH VERY GOOD!  I have also added chopped apple to this, and it is VERY good!

This is GOOD even cold!



It doesn’t get any easier than this!  Make some cornbread to go along with it, and you got dinner!


  • 1 pound ground beef ~ OR turkey or chicken~ YOU CHOOSE! 🙂
  • 1 small onion, chopped
  • 1 can (19 ounces) ready-to-serve minestrone soup
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 can (11 ounces) whole kernel corn, drained
  • 1 can (4 ounces) chopped green chilies
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder


  • In a large skillet, cook beef and onion over medium heat until meat
  • is no longer pink; drain. Transfer to a 3-qt. slow cooker. Stir in
  • the remaining ingredients. Cover and cook on low for 4-6 hours or
  • until heated through.

I told ya it was easy! Make some cornbread, and I PREFER Jiffy Mix…and I do add sugar to my batter, cause we like it sweet.  This makes a quick and easy dinner.