Monday, November 10, 2008

Pumpkin Cobbler

3 eggs, beaten
15-oz. can pumpkin
12-oz can evaporated milk
1 C sugar
1/8 t. salt
1 1/2 t cinnamon
1 t ground ginger
2 t vanilla
18-1/4 oz pkg. yellow cake mix
1-1/4 c butter or margarine, melted (I'm a butter girl so I used butter. I cut the butter down to 1 C and it was still very rich. I think next time I would cut it to about 3/4 C)
1 c. chopped pecans

1. Mix the first 8 ingredients together; pour into an un-greased 13"x9" bakingpan. Sprinkle cake mix over the top; drizzle with margarine.

2. Bake at 350 degrees for 25 minutes; top with nuts. Bake for an additional 15 minutes. Makes 15 to 18 servings.

Sunday, November 2, 2008

Peanut Butter Brownies

6 eggs
3 cups sugar
1 1/2 cups brown sugar
1 cup peanut butter
1/2 cup shortening
1 tablespoon vanilla
4 cups flour
1 1/2 tablespoon baking powder
1 1/2 teaspoon salt
1/2 cup peanuts

Mix together and bake at 350 degrees for 25 minutes.

Skor Bar Cake

1 cake mix (Devil's Food or German Chocolate)
1 (16 oz.) jar caramel butterscotch ice cream topping
1 (8 oz.) tub Cool Whip
2 Skor candy bars

Bake cake as directed on package in 9X12 inch pan. While still warm, poke many holes in it with a wooden spoon handle. Pour ice cream topping over top. Cover and let set in fridge for several hours or overnight. Cover top with Cool Whip. Crush 2 Skor bars and sprinkle on top. Enjoy!!