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Pumpkin Crunch Cake Recipe

Here’s another recipe I thought I would share. This is a neat alternative to pumpkin pie. One of my fellow co-workers brought this to one of our company pot luck dinners.  Found via Cooks.com.

PUMPKIN CRUNCH CAKE  

1 (13 oz.) can pumpkin
1 c. evaporated milk
1 c. sugar
3 eggs
1 tsp. cinnamon
1 yellow cake mix
1 c. pecans
2 cubes butter

 

FROSTING:

8 oz. pkg. cream cheese
1 c. powdered sugar
2 c. Cool Whip (8 oz.)

 

Mix pumpkin, milk, sugar, eggs and cinnamon together. Pour into 9 x 13 inch pan lined with waxed paper. (Don’t skip this step. Sprinkle with cake mix, then nuts. Pat down to make even.Melt butter and spoon over nut layer. Bake at 350 degrees for 50 to 60 minutes. Cool 30 minutes, or more, then turn the pan over onto a gray an dpeel off waxed paper. When cool, frost with Cool Whip, cream cheese and powdered sugar combined. This is very rich so cut into small squares that can be put in fluted paper cups.

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Reply | Filed in: Holidays, Recipes | November 20, 2007

Sausage Rotel Dip Recipe

With the holidays coming up, I thought that I would share some of my recipes and my mama’s great recipes. Here’s a great recipe that has always been a hit at parties during the holidays. It’s a good alternative to your regular rotel dip with velveeta. Instead you use cream cheese and sausage. Here it is:

Sausage Rotel Dip Recipe

  • 1 lb bulk sausage
  • 2 (8-ounce) packages cream cheese
  • 1 can Rotel tomatoes and green chilies with juice (do not drain)
  1. Brown sausage in skillet; drain excess grease.
  2. Add softened cream cheese.
  3. Add Rotel (with juice) and mix well.
  4. Pour into small casserole dish and bake at 350 degrees for 30 minutes or until nice and bubbly.
  5. Serve hot with Fritos Scoops or Tostitos.
  6. Recipe can also be doubled using 2lbs of sausage, 4 - 8oz cream cheese, and 2 cans of Rotel tomatoes using a large casserole dish.


Reply | Filed in: Holidays, Recipes | November 5, 2007