Pumpkin Surprise!

Preheat Oven to 350°F

1 Box Yellow Cake Mix

1 (29oz) Can of Pumpkin

4 Eggs (Beaten)

1 Can of Evaporated Milk

1 1/2 Cups of Sugar

1 tsp of Salt

1 1/3 tsp of Pumpkin Spice

1 tsp Cinnamon

1 Cup of Melted Butter

1 Cup of Chopped Nuts (optional)

Mix together Pumpkin, Eggs, Milk, Sugar, & spices in a bowl

Pour into an ungreased 9x13 Baking Dish

Sprinkle 1 package of Yellow Cake Mix right over top of Pumpkin Mixture

Pour Melted Butter over top of Dry Cake Mix

Sprinkle Nuts over Top if desired

Bake in a 350°F oven for 1hr & 15 mins or until a knife comes out clean

Serve warm or Cold...

Yummy with whipped cream

or Ice Cream on top!!

Enjoy!

Avocado Relish

I must be on a dip kick, I got this recipe off the food network. It is supposed to be a relish that goes on top of your hamburger. I made it when we camped this weekend and there was barely any left for the hamburgers because everyone was eating it with chips like it was guacamole. Since I'm not a big guac fan, I didn't eat it but everyone LOVED it.

2 chopped Hass avocados

1/2 diced small onion

1 minced jalapeno

juice of 1 lime

3 tablespoons chopped cilantro

salt and pepper

Cowboy Caviar

I've had variations of this, but someone brought this to a party the other night and it was delicious. People were practically licking the bowl. Had to share it with you.

2 T red wine vinegar

1 ½ tsp. hot pepper sauce

2 tsp. olive oil

1 clove garlic, minced

Ground black pepper to taste

1 firm, ripe avocado

1 (15 oz) can each of black & pinto beans, drained & rinsed

1 small (11 oz) can corn kernels, drained

2/3 cup sliced green onion

2/3 cup chopped fresh cilantro

½ lb. Roma tomatoes, coarsely chopped

Salt to taste

Tortilla chips for accompaniment

In large bowl mix vinegar, hot sauce, oil, garlic and pepper. Peel, pit and cut avocado into ½ inch cubes. Add to vinegar mixture and toss lightly. Drain and rinse beans and corn. Add beans, corn, onion, cilantro, and tomatoes. Mix gently to coat. Add salt to taste. Refrigerate, well sealed. Serve as an appetizer with tortilla chips or add 2 cups shredded lettuce and some shredded cheese to make a salad. Makes 12 appetizer portions or 6 salad portions.

asparagus gruyere tart

Excuse me, but I must share.  It is not my recipe, very few are.  But I thought that this was worth sharing.  I made this to bring to my in-laws for Easter dinner, and it was a serious hit.  I only wish that I'd made 3 or 4 of them.  It was delicious, I can't wait to make it again! 

Asparagus Gruyere Tart

Serves 4.


Ingredients:

Flour, for work surface


1 frozen puff pastry


5 1/2 ounces Gruyere cheese, shredded (2 cups)


1 1/2 pounds medium or thick asparagus


1 tablespoon olive oil


Salt and pepper

Directions

Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry 1 inch in from the edges to mark a rectangle. Using a fork, pierce pastry inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.

Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.

Now go make it, would ya?  You might just want to hug me.