PUMPKIN DUMP CAKE

PUMPKIN DUMP CAKE 
From Mindi Schirtzinger

1  15-oz. can solid packed plain pumpkin
3 eggs
3/4 cup sugar
3/4 cup packed lite brown sugar
2 t. pumpkin pie spice
1 can evaporated milk
1 package yellow cake mix
1/2 cup butter
1 cup coarsely chopped pecans

Combine eggs, sugars, pumpkin, spice and milk.  Mix well with blender.

Pour into ungreased 9 x 13 pan.

Sprinkle dry cake mix over pumpkin mix.  Note: I use half of the cake mix and then I stir it into the pumpkin mixture a little - not too much - or the cake will come out dry and chalky!!

Drizzle melted butter over cake mix evenly.

Sprinkle with pecans.

Bake at 350 degrees for 1 and 1/4 hours or  until top is set - not runny - and bottom has pumpkin pie texture.

COOKIE DOUGH TRUFFLES

COOKIE DOUGH TRUFFLES
From Kristin Troyer

1/2 cup softened butter
3/4 cup brown sugar
1 t. vanilla
1 (14 oz.) can sweetened condensed milk
2 1/4 cups flour
1/2 cup chocolate chips
12 oz. chocolate chips (for dipping)

Combine all ingredients (except 12 oz. choc chips for dipping) in a bowl. 

Roll the dough into walnut-sized balls and place on a parchment lined cookie sheet. 

Freeze for 2 hours.

Melt the rest of the chocolate chips. Note: I usually have to add in more than the 12 oz. to cover all the truffles.

Dip frozen truffles in chocolate, using a spoon. Cover completely in chocolate and place back on cookie sheet. 

Put truffles back in freezer for a few minutes to harden and then transfer to a container in the refrigerator.

Can also melt some white chocolate to drizzle over top before refreezing.

MEXICAN BEAN SALAD

Curtis and Kristi and family

MEXICAN BEAN SALAD

From Kristi Templeton   (via Nicole Krenzin)

Serves 8-10

1 can (15 oz.) black beans, rinsed and drained
1 can (15oz.) kidney beans, drained
1 can (15oz.) cannellini (white) beans, rinsed and drained
1 green bell pepper, chopped
1 package (10 oz.) frozen corn kernels
1 red onion, chopped
½ cup olive oil
½ cup red wine vinegar
2T lime juice
1T. lemon juice
2T. white sugar
1T. salt
1 clove crushed garlic
½ T. ground black pepper
¼ cup chopped fresh cilantro
3 dashes hot pepper sauce
½ t. chili powder

In a large bowl, combine beans, bell pepper, corn, and onion.

In a small bowl, whisk together olive oil, red wine vinegar, lime and lemon juice, sugar, salt, black pepper, garlic, cilantro, hot pepper sauce, and chili powder.

Pour dressing over veggies and mix well.

Chill thoroughly and serve cold.

MOM'S (KELLEY'S) CHICKEN CASSEROLE

Jeremy and Kristin and family

MOM'S CHICKEN CASSEROLE

From Kristin Troyer

Boneless, skinless chicken breasts (I use about 3)

8 oz. container of sour cream

1 can cream of mushroom and garlic soup

1 can cream of chicken and herbs soup

1 package no yolks noodles

2/3- 1 stick melted butter

1/2-1 sleeve Ritz crackers, crushed

Cook chicken (I usually boil) and chop into bite sized pieces.

 

Boil about 2/3 of the pkg. of noodles according to the directions.

Mix sour cream and both soup cans in a bowl to make sauce. 

In a 9x13 dish put noodles on the bottom, then half of the sauce, then the chicken, the other half of the sauce, and top with the crushed Ritz crackers.

Pour melted butter over the top and cook for 45 minutes at 375 degrees.

PEPPERONI PIZZA CASSEROLE

PEPPERONI PIZZA CASSEROLE

From Kristin Troyer

1 bag egg noodles (or rotini), cooked and drained.

1 extra large can spaghetti sauce (we use a jar of pizza sauce when we cut in half because it's smaller).

3 cups shredded mozzarella.

1 1/2 lbs. sausage (or hamburger) cooked and drained.

1 pkg. pepperonis.

I also like to sprinkle a little Italian seasoning in, too.

Preheat oven to 350.

Layer in a casserole dish -  a little sauce, 1/2 the noodles, 1/2 the sausage, 1/2 the sauce, rest of noodles, 1/2 the cheese, rest of sausage, rest of sauce, rest of cheese, and cover with pepperonis.

Cover with foil and bake 30 min. Then remove foil, and bake another 15 min.

Let sit 10-15 minutes before serving.