Pumpkin Better than... Cake

I am not a huge fan of cake. In fact, I don't really like it at all. But I do love Pumpkin, and this recipe had rave review's, so I was willing to give a shot. Oh man, I am so glad I did! It was so delicious and moist and addicting! I sent some over to my sister and to my in-laws just so I wouldn't eat the whole 9x13 pan myself.

This would make a great dessert to bring to Thanksgiving dinner or even Christmas dinner.

Pumpkin Better than... Cake
submitted by Michelle
(from Something Swanky)


Ingredients
1 box yellow cake mix
1 small can pumpkin puree
1 - 14 oz. can sweetened condensed milk
1 - 8 oz. tub cool whip
1/2 bag Heath Bits
Caramel Sundae Sauce

Instructions
Mix together the cake mix and the pumpkin puree (DO NOT add the other ingredients on the cake mix box).
 Pour batter into a well greased 9x13 baking dish. Bake at 350º according to the directions for a 9x13 cake on the cake mix box.
Let cool for about 10 minutes after baking. Using the bottom of a wooden spoon, poke holes all over the top of the cake.
Pour the sweetened condensed milk over the cake, filling the holes. Refrigerate for 30 minutes.
Spread the cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top (just to your liking). Refrigerate for 3-4 hours, or overnight (best).

Notes
DO NOT USE PUMPKIN PIE FILLING. YOU MUST USE PUMPKIN PUREE IF YOU WANT THE CAKE TO BAKE CORRECTLY. The cake mix + pumpkin puree version of pumpkin cake may not be for everyone. I like it just fine, especially when it's soaked in SCM and caramel. But if you're not sure about it, feel free to substitute your own pumpkin cake recipe as the cake base. DO NOT mix together the pumpkin, cake mix, and the other ingredients on the back of the cake mix box!!!! ONLY mix the cake mix and the pumpkin puree. You must let the sweetened condensed milk soak in all the way. Letting it sit overnight will yield best results. Use the bottom of a wooden mixing spoon to poke the holes in the cake-- it's just the right size.

Green Chile-Chicken Casserole

I get so tired of making the same old thing for dinner. Yet, I want something that is fairly easy, and something we ALL will eat. This totally fit that criteria!! No small feat, I tell ya, when you have 5 kids (well, the baby doesn't eat solids yet)!! This makes a good amount, which was perfect for us, since I LOVE having leftovers! That means one less meal I have to make ;) This one will definitely be a 'regular' at our house!

Green Chile-Chicken Casserole
submitted by Camille
(from My Recipes )

1 1/3 cups chicken broth
1-2 cans (4oz size) chopped green chile's, drained
1 cup chopped onion
1 cup sour cream
3/4 tsp salt
1/2 tsp ground cumin
1/2 tsp freshly ground black pepper
2 cans cream of chicken soup
1 garlic clove, minced
24 corn tortilla's
4 cups shredded, cooked chicken
2 cups shredded cheddar cheese

Preparation

1. Preheat oven to 350°.
2. Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
3. Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.

Pumpkin Cinnamon Streusel Pancakes

Don't you love pumpkin?! I sure do!!! I found these delightful pancakes over on a blog I frequent, and just had to make them!!! They were delicious!! You don't have to make alot, though. They are VERY filling!! Happy Fall!!!

Pumpkin Cinnamon Streusel Pancakes
submitted by Camille
(from Two Pea's and their Pod )

For the cinnamon streusel:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cut into chunks

To make the pancakes:
3/4 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons light brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup milk
1/2 cup canned pumpkin (not pumpkin pie filling)
1 large egg
2 tablespoons canola oil
1 teaspoon vanilla extract

Directions:
 1. First, make the cinnamon streusel. In a medium bowl, combine flour, brown sugar, cinnamon, and butter. Mix together with your hands or a fork, until you have a crumbly mixture. Set aside.

2. In a large bowl, whisk together flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
3. In a medium bowl, whisk together milk, egg, pumpkin, canola oil, and vanilla extract. Add wet ingredients to the flour mixture and whisk until combined.
4. Heat a griddle or pan to medium low. Coat with cooking spray. Drop 1/3 cup of batter onto heated skillet. Add 2 tablespoons of the cinnamon streusel. Cook on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip pancake over and cover very generously with cinnamon streusel. Cook for another 2-3 minutes or until golden brown. Continue this process to make the rest of the pancakes.
5. Serve pancakes warm with maple syrup and butter.