Thanksgiving Day Recipe Round-Up

If you are looking for some last minute additions to your Thanksgiving Day meal, be sure to check out this recipe round-up at the Family Balance Sheet. She has graciously included my pumpkin pie cake in her listing.

Head on over and check some of these links out! I can't wait to try some of them myself!

Meanwhile, here are a couple more of my own favorites:

Cranberry Relish--not your usual cranberry sauce

Sweet Potato Souffle--not your typical marshmallow topping, this casserole is covered with a yummy pecan praline topping

Pumpkin Pie--completely traditional, with a made-from-scratch crust

And for something totally out of left field--how about this Navy Bean Pie--not only will no one be able to guess what's in it, they'll rave for the recipe, too--it not only tastes good, it smells out-of-this-world.

Until next time--good cooking, and good eating!

Fall Favorites, 2011--Pumpkin Pie Cake

I can't believe it's already November--the countdown to the holidays has begun, and I don't know where the year has gone. One of my favorite holidays is coming up on us quickly--I am keeping my fingers crossed that my son and I will be able to join my husband in Colorado for Thanksgiving. If we do, I probably won't be doing a lot of cooking, since it'll be just the three of us, but I want to share some of my tried-and-true recipes that are great for Thanksgiving or any long, dark, fall or winter evening. It's quick and easy to make, as always, and tastes (and smells!) like the perfect fall dessert.

Ingredients:

• 1 29oz can of pumpkin (or two 15 oz cans)





• 1 12oz can evaporated milk





• 3 large eggs





• 1 c sugar





• 4 t pumpkin pie spice





• 1/2 t salt





• 1 yellow cake mix





• 1 c chopped nuts (I used pecans, you could use walnuts, too)





• 2 sticks of butter, melted
  
  

In a large bowl, mix together pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice and salt. Pour into a greased or Pam-sprayed 9 x 13 pan.

Sprinkle the entire box of cake mix on top

Cover with chopped nuts

(I think I used more than 1 cup--I just eyeballed it until I thought it looked right--I like lots of nuts)

Drizzle with 1 cup (2 sticks) melted butter

Bake at 350 degrees for 60-75 minutes, or until a knife inserted in the center comes out clean. I baked this for 60 minutes, then covered it with foil and baked for another 6 or 7 minutes, then turned off the oven and left it for another 5-7 minutes or so. I think I should have covered it with foil a little sooner, but that's due to a peculiarity of my oven.

If you serve this hot, it's a "scoop" dessert. Once cold, you can either scoop a portion or cut it into squares. This would be excellent with a scoop of vanilla ice cream, or even a dollop of whipped cream, but it's delicious just by itself.

This post is linked to:

Tempt My Tummy Tuesday at Blessed with Grace

Tasty Tuesday at Balancing Beauty and Bedlam

What's Cooking Wednesday at the King's Court IV

Delicious Dishes at It's a Blog Party

Meatless Mondays at My Sweet and Savory

Bake with Bizzy at Bizzy Bakes

Until next time, good cooking, and good eating!