Pumpkin Better Than Anything Cake

I have not tried this yet, but I love Mom's better than anything cake and I love Pumpkin so I thought this looked good!  I will have to try it out soon. Sorry if you try before me and it doesn't taste good!

1. DO NOT USE PUMPKIN PIE FILLING. YOU MUST USE PUMPKIN PUREE IF YOU WANT THE CAKE TO BAKE CORRECTLY.
2. 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.
3. 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.
4. You must let the sweetened condensed milk soak in all the way. Letting it sit overnight will yield best results.
5. Use the bottom of a wooden mixing spoon to poke the holes in the cake-- it's just the right size.

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

 Directions:

1. In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms.
2. 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.
3. Let cool for about 10 minutes after baking. Using the bottom of a wooden spoon, poke holes all over the top of the cake.
4. Pour the sweetened condensed milk over the cake, filling the holes. Refrigerate for 30 minutes.
5. 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).   ( You could probably pour the caramel over the cake with the sweetened condensed milk before you put the whip cream on, like mom does with her cake.)

Fruit Salsa with Baked cinnamon chips

Yum, this stuff is so good!!! We love it at our house.

Ingredients:

2 kiwis, peeled and diced
2 golden delicious apples, peeled, cored and diced
8 oz raspberries, diced
1 (16 oz) carton of strawberries, diced
2 Tablespoons white sugar (more or less to taste)
1 Tablespoon brown sugar (more or less to taste)
3 Tablespoons fruit preserves, any flavor. (I just used strawberry jam)

10 (10 in) flour tortillas
melted butter or cooking spray
cinnamon and sugar

1.  In a large bowl, throughly mix kiwis, apples, raspberries, strawberries, white and brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

2.Preheat oven to 350 degrees.

3. Coat one sideof each flour tortiall with melted butter or spray.  Sprinkle tortillas with cinnamon and sugar. Cut into wedges and arrange in a sinle layer on a large baking sheet. 

4. Bake in the preheated oven 8 -10 minutes. Repeat with any remaining tortilla wedges.  Allow to cool about 15 minutes. Serve with chilled fruit mixture. Best when made and eaten the same day otherwise the fruit gives off too much juice and it gets runny.

Chicken Enchilada Pasta

This pasta is so good and is Troy's new favorite dinner.  We especially like to have Rosie's cakey cornbread and a salad to go with this meal!

Ingredients:

2 boneless skinless chicken breasts (cooked and shredded)
2 Tablespoons olive oil
2 garlic cloves (minced)
1 medium onion (diced)
1 red bell pepper (diced)
1 (4 oz.) can diced green chilies
1/2 tsp salt
2 tsp.chili powder
1 tsp. cumin
2 (10 oz) cans green chili enchilada suace
2/3 cup red enchilada sauce
2 cups shredded colby-jack cheese
1 cup sour cream
1 (16 oz) package penne pasta  ( can use whole wheat pasta or original)

Toppings:  (can use whatever)
Avacado
green onions
tomatoes
sour cream
black olives


Cooking Instructions:

Step 1: Cook penne pasta according to package directions. Meanwhile, heat olive oil to medium heat in a large deep skillet.  Add onions and cook for 5 minutes. Add garlic and red pepper and cook for and additional 3 minutes.  Add shredded cooked chicken, green chilies, cumin, chili powder, salt, green enchilada sauce, red enchilada suace.  Bring to a boil, reduce heat and simmer for 8-10 minutes.
Step 2: Add the Colby-jack cheese and stir until the cheese has melted. Stir in the sour cream over low heat. Stir until the sour cream is well incorporated. Cookon low until heated through.
Step 3: Drain the pasta and add it to a large serving bowl. Pour the suace over the pasta and mix well. Serve with toppings of choice.

Pita Bread and Avacado Chicken Salad (no Mayo)

This Pita Bread is the best pita bread I have tasted and you can make anything to go in it, but I really like this avacado chicken salad.

Pita Bread:

1 T yeast in 3/4 cup warm water
1 1/2 tsp sugar
1 1/2 tsp salt
1 cup warm water
2 T oil
4 cups lour

Let yeast sit in water for 5 min.  Add the rest of ingredients except for 2 cups of flour and mix well. Add the rest of the flour and knead by hand until mixed well. Cover and let rest for 10 minutes.  Roll out on floured surface to 1/8 inch thick. Cut in circles.  Bake on cake cooling racks in 500 degree oven for 2-4 minutes. After they have cooled, cut the cirlces in half.


Avacado Chicken Salad:

So there isn't really directions for this, you just add together by taste and how much you like but here is what is in it:

Smashed avacado
Shredded cooked chicken
Green onions
cilantro
Lime juice
Salt
Celery (optional)
Pepper (optional)

 You can eat in pita bread, with chips, crackers, or on a salad.

Cauliflower Pizza Crust

Makes one 9 inch pizza crust

Ingredients:

1 cup cooked, riced cauliflower  (make sure you have 1 cup after it is cooked in microwave.  It will shrink so make sure you have 1 cup cooked cauliflower).
1 cup shredded mozzarella cheese (can use italian blend)
1 egg, beaten
1 tsp. dried oregano
1/2 tsp minced garlic
1/2 tsp kosher salt
olive oil (optional)

Pizza suace and toppings of your choice

Directions:

Remove stems and leaves from 1 head of cauliflower, and chop the florets into chunks.  Add to your food proccessor and pulse until it looks like grain.  Do not over-do pulse or you will puree it.  (You can also use a cheese grater). Drain any extra water. Place the "riced" cauliflower into a microwave safe bowl and microwave for 6-8 minutes.  (Make user it doesn't burn).   No need to add water.

One large head will produce between 2 and 3 cups of riced and cooked cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator of up to a week.

 To make pizza crust:

Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray (or use aluminum foil on a cookie sheet). In a medium bowl, stir together 1 cup cauliflower, beaten egg and mozzarella. Add oregano, minced garlic and salt, mix well. Transfer the mixture to your cookie sheet, and pat out into a 9 in round.

Bake at 450 degrees for 15 minutes.
Remove from oven and let cool awhile.  This helps to make the crust more solid.

To make Pizza:

Add suace and toppings. Place under a broiler at high heat just until cheese is mleted. *Toppings need to be precooked since you are only broiling for a few minutes.

Flourless Zucchini Brownies

1 cup peanut butter
 1/2 cups grated zucchini (leave skin on)
1/3 cup honey or agave
1 egg
1 tsp. vanilla
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1 cup dark chocolate chips

Preheat oven to 350
Combine all ingredients in blender except chocolate
Add chocolate chips
Pour into greased 9x9 pan
Bake 35-40 minutes

If you let them cool they won't fall apart so easily.  Store in fridge.

Cakey Corn Bread

1 yellow box cake mix
1 box Krustez Corn bread mix
3 eggs
3/4 cup milk
1 cube + 2 Tbsp. butter, softened

Mix all ingredients together in a mixing bowl using an electric mixer until smooth. Pour into greased 9x13 glass dish.  Bake at 350 for about 40 minutes.  Serve with honey butter.