Pumpkin Crisp

This comes to me from my old college roommate Jen. She wrote:

We had this at my scrapbook retreat. I swear, it's like a cross between pumpkin pie, pecan pie and a cobbler (served warm over Blue Bell Vanilla ice cream).... It was so yummy. Of course, how can you go wrong with 2 sticks of butter! :-)

Pumpkin Crisp

1 16 oz can of plain pumpkin
1 can evaporated milk
3 eggs
2 cups of sugar
3 tsp pumpkin spice
1 yellow cake mix
2 sticks of butter/margarine
crushed pecans

Blend pumpkin, milk, eggs, sugar and pumpkin spice together with mixer. Pour into a 9 x 13 cake pan. I spray mine with Pam first. This liquid will be runny. Spread drycake mix evenly over pumpkin mixture. Melt butter and drizzle over dry cake mix. Sprinkle generously with nuts and bake at 350 degrees for 50 - 55 minutes. Top with cool whip and/or serve over vanilla ice cream.

Woman's Day

Well apparently there are people out there actually reading this blog. I was contacted by someone from Woman's Day digital outreach team. Yeah me! They sent me a few Thanksgiving ideas to share with all of you. I am out traveling to see family myself for the holidays so I won't be able to try any of these yummy ideas myself but hopefully I will hear from some of you and what you tried. Here are the topics Jagdish shared with me:

• Thanksgiving Recipes 2009
• 8 Divine Thanksgiving Wines - Under $10
• 8 Unconventional Thanksgiving Side Dishes
• 10 To-Die-For Thanksgiving Pies
• 4 Decadent Thanksgiving Desserts

Happy Thanksgiving !!

Turkey and Stuffing done Easy

Looking for an easy Thanksgiving dinner? I found this recipe from Rachel Ray. I will say that we tried the yummy cranberry orange stuffing and it is super easy and yummy! I found the cranberry muffins at Whole Foods. They were a little hard to find but once I found them the rest was easy. I didn't try the turkey and gravy from this recipe...I like to cook the whole bird. You can click on the link above for the recipe. Let me know what you think if you give it a try. Also send me any other quick Thanksgiving recipes you might find. Happy Turkey Day!!

Butternut Squash Bake

Nothing says fall like butternut squash and this yummy recipe comes to me from my dear friend Pam and her husband Chris. The best part about this recipe is it sounds really easy. Just cut squash in half, take out seeds and bake face down in a 400 degree oven for an hour. After about half way through flip squash over add a little butter, brown sugar, salt and pepper and continue baking. Then just scoop it out, mash it and enjoy! I haven't tried this yet but I can't wait. I love fall!

If you have a fall recipe you would like to share email me at crafty-moms@hotmail.com.

Zucchini Casserole

Here is another great recipe from my college roommate Jen. This is a vegetarian dish with a meat option.

Zucchini Casserole:
2lbs zucchini and/or yellow squash
1 box cornbread stuffing
1 can cream of celery soup
8 oz sour cream
2C shredded cheddar
1 can sliced water chestnuts

*optional chopped cooked chicken

Cook stuffing according to package directions. Boil sliced zucchini until tender. Drain. Mix all ingredients except 1C stuffing and 1/2C cheddar. Spread mixture in a greased 9x13 pan. Top with remaining stuffing/cheese. Bake at 350 for 20-30 min or until headed all the way through.

Italian Crockpot Chicken

I love crock pot recipes! This one came from my college roommate. It tastes like the creamiest Chicken Alfredo.

Italian Crockpot Chicken:
1 to 1.5 lbs of chicken breasts/tenders
1 package of dry Italian Seasoning (found in the salad dressing aisle)
1/2 C white wine (or chicken stock)
1 can condensed cream of mushroom soup
4 oz cream cheese with chives
2T butter

Brown chicken on the stove top. Line a crock pot (makes the clean-up so easy!). Combine all ingredients and cook on low for 4 hours. Serve over your favorite pasta - egg noodles, angel hair, etc.

It really is that easy! Thanks Jen!