This morning at church many people were asking for my Pumpkin Crunch recipe. I will post it so that people can have access to it online. I actually got it from a BBQ restaurant in Franklin called Fat Buddies. Here it is:
2 boxes yellow cake mix (reserve 2 cups for topping)
1 cup “good” butter substitute (or butter)
Spray your 11×22 (I used 11×16) pan with cooking spray. Mix the above ingredients together and spread on the bottom of the pan.
56 oz. Pumpkin Canned
12 oz. Evaporated milk
2 cups white sugar
2 tbsp. cinnamon
1 tsp. cloves
1 tsp. ginger
Mix above ingredients with a whisk. Pour on top of the crust.
Reserved 2 cups cake mix
2 cups pecan pieces (optional)
1 cup sugar
1/2 cup “good butter” substitute or butter
Mix together – sprinkle on top of pumpkin filling
Bake at 350 degrees for 1.5 hours – Be careful not to burn it.
Crock Pot Lasagna
It’s Italian, y’all! This is one of my favorite recipes of all time. Why? 1) It’s easy to make and you can forget about it for a good amount of time while it’s in the slow cooker. 2) It contains cottage cheese which happens to be my favorite food. :)
Makes 6 Servings
1 lb. ground beef, browned
32 oz. jar spaghetti sauce
8 oz. bag curly-edged noodles, cooked, or lasagna noodles cut up, cooked
16 oz. carton cottage cheese (I prefer 4%)
8 oz. shredded mozzarella cheese
Parmesan cheese to taste
1. Combine beef and spaghetti sauce.
2. Combine noodles, cottage cheese, and mozzarella cheese.
3. Layer one-third of the beef mixture, followed by half the noodle mixture in slow cooker. Repeat layers, ending with beef mixture. Sprinkle with Parmesan cheese.
4. Cover. Cook on low 3-4 hours.
5. Serve with salad and French bread.