Thanksgiving and Pumpkin Dump Cake

Thanksgiving is the start to one of my favorite times of year! I love getting together with family and eating until I can't eat any more. Growing up, most of our family lived far away so we just made a big meal for the five of us. I have really enjoyed the last 12 years or so that we are all "grown up" enough to help out in the kitchen.
Since I have met my husband, we usually celebrate Thanksgiving with his family on Thanksgiving day and with my family on Black Friday. I love how my mom says that she doesn't care what day we celebrate as long as we all get together.

One of my favorite Thanksgiving foods has to be pumpkin pie! I remember when I was younger that my older sister Rosie and I in particular were not such a fan of regular pie crust (and still aren't for that matter!). My mom was wonderful and started making the pumpkin pie without a crust. It tasted fabulous but when I came across this recipe years later, I knew I had found something wonderful! Rosie and I didn't always agree on everything when it came to food though: she liked Mayo while I preferred Miracle Whip, I liked Reddi-Whip and she preferred Cool Whip. You might say that there aren't enough differences between them but we would respectfully disagree with you. Luckily for us my mom obliged us both and always had a plethora of choices on hand. Serve this recipe warm with YOUR favorite...Cool Whip, Reddi-Whip, None of the above? The choice is yours...Enjoy!

Pumpkin Dump Cake

1 (29 oz.) can pumpkin
1 c. sugar
1 (13 oz.) can evaporated milk
3 eggs
4 tsp. pumpkin pie spices
1/2 tsp. salt
1 box yellow cake mix
3/4 c. butter, melted
1 c. pecans, chopped (optional)

Combine pumpkin, sugar, evaporated milk, eggs, pumpkin pie spices and salt in mixing bowl. Beat well. Pour into greased and floured 9 x 13 inch glass pan. Sprinkle cake mix over pumpkin mixture, then sprinkle on the pecans. Pour melted butter over all. Bake at 350 degrees for 50 to 60 minutes until knife inserted in center comes out clean. Watch closely at end. Burns easily. (If it starts to burn, cover with aluminum foil.)

*Saw somewhere else that you can also add some of the Philadelphia Ready-Made Cheesecake Filling to the pumpkin part (before cake mix) and swirl through. Yum; I'll be trying that soon!

Pumpkin mix goes in

Dry cake mix sprinkled on top

Melted butter poured over top

Golden Brown out of the oven!

Pinterest and 30 Minute Yeast Rolls

Okay, so I absolutely got sucked in! I have heard so much about this wonderful place online called Pinterest but I was purposefully staying away. Why, you might ask? Time! I knew that it would become an addiction and I wouldn't be able to stay away. Alas, I joined the waiting list and joined anyways. Here's to life's guilty pleasures :0). My main focuses while on Pinterest? Birthday party ideas for the girls and recipes galore! One such recipe I found was a 30 minute yeast roll recipe. If you know me at all, you probably know that bread is always listed as my favorite food. In fact, I usually base my eating out decisions on the restaurants with the best bread. These rolls were amazing! They almost melt in your mouth. I topped mine with some homemade honey cinnamon butter and oh my goodness, a little piece of heaven! I hope you enjoy!

30 Minute Rolls
1 C plus 2 Tbsp warm water
1/3 C oil
2 Tbsp yeast
1/4 C sugar
1/2 tsp salt
1 egg
3 1/2 C flour

Heat oven to 400 degrees.
In your mixer bowl combine the water, oil, yeast and sugar and allow it to rest for 15 minutes.  Using your dough hook, mix in the salt, egg and flour.  Knead with hook until will incorporated and dough is soft and smooth. (Just a few minutes)Form dough into 12 balls and then place in a greased 9 x 13 pan and allow to rest for 10 minutes.  Bake for 10 minutes at 400 degrees or until golden brown.

Recipe from Real Mom Kitchen

Cooler Weather and Cream Cheese Chicken Soup

Today's weather screamed "soup" to me as I walked back into school after taking my students to the bus. It was 50 degrees, extremely dark clouds, and 20-30 mph winds. I just wanted to come home, warm up, and enjoy a relaxing evening with my family. We've had chili and taco soup (see my first post for the recipe) several times since the weather turned cooler so I was in the mood for something different. Several years ago, my sister-in-law bought me a Taste of Home magazine subscription for my birthday. I really enjoyed the days when I opened the mailbox and there was a new magazine full of wonderful recipes to try! In one such magazine I came across a recipe for Cream Cheese Chicken Soup. I've added a few things to this recipe to make it my own. It's fairly quick and easy to make which makes it a wonderful recipe for a gloomy day! Enjoy...

Cream Cheese Chicken Soup
8 Servings Prep/Total Time: 30 min.

Ingredients
1 small onion, chopped
1 tablespoon butter
1 cup frozen corn
3 cups chicken broth
2 cups water
3 medium carrots, cut into 1/4-inch slices
2 medium potatoes, peeled and cubed
2 cups cubed cooked chicken (sometimes I use a rotisserie chicken if I'm in a hurry)
2 handfuls wide egg noodles
2 tablespoons minced fresh parsley
Salt and pepper to taste
1/4 cup all-purpose flour
1 cup milk
1 package (8 ounces) cream cheese, cubed

Directions
In a large saucepan, saute onion and corn in butter. Add the broth, carrots and potatoes. Bring to a boil. Reduce heat; cover and simmer for 5 minutes; add noodles and simmer for about 10 more minutes or until vegetables are tender. Add the chicken, parsley, salt and pepper; heat through.
Combine flour and milk until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cream cheese; cook and stir until melted.