1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup Milk
1/3 cup Oil
4 Eggs
1-1/2 tsp. Pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup Powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup Caramel ice cream topping
1/4 cup chopped PLANTERS Pecans
HEAT oven to 350°F.
BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.
BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.
Kraft Tips:
Size-Wise
Celebrate and enjoy a serving of this indulgent cake on a special occasion.
How to Slice and Stack Cake Layers
Place 1 of the cooled cake layers on serving plate. Make 2-inch horizontal cut around side of cake, using long serrated knife. Cut all the way through cake layer to make 2 layers. Remove top layer by sliding it onto 9-inch round cardboard circle. Frost cake layer on plate with 1/3 of the COOL WHIP mixture. Slide top half of split cake layer from cardboard circle onto frosted layer on plate. Place the remaining unsplit cake layer on a cutting board. Cut into 2 layers as done for the first layer. Repeat process of transferring cake layers to stacked cake layers on plate using the cardboard circle.
Substitute
Omit caramel sauce. Microwave 10 KRAFT Caramels and 1 Tbsp. milk in microwaveable bowl on HIGH 2 min. or until caramels begin to melt. Stir until caramels are completely melted. Drizzle over cake just before serving; top with nuts.
Link to Recipe.
Sunday, September 26, 2010
Tuesday, September 21, 2010
Homemade Breading
For fish, chicken, etc.
4c. packaged Cornflake Crumbs
4tsp. instant chicken bouillon
4tsp. paprika
2tsp. poultry seasoning
1 tbsp italian herb seasoning
1/2 tsp pepper
1 tsp garlic powder
1 tsp onion powder
Place in an airtight container. Plan on 1/2 to 1 tbsp of breading for each chicken part or fish fillet.
4c. packaged Cornflake Crumbs
4tsp. instant chicken bouillon
4tsp. paprika
2tsp. poultry seasoning
1 tbsp italian herb seasoning
1/2 tsp pepper
1 tsp garlic powder
1 tsp onion powder
Place in an airtight container. Plan on 1/2 to 1 tbsp of breading for each chicken part or fish fillet.
Thursday, September 2, 2010
Spinach and Artichoke Dip Crockpot Chicken
1 1/2 lb (4) Boneless Skinless Chicken Breast
1 can fat free cream of chicken soup, 10oz can
2/3 c. frozen, chopped spinach, thawed
2/3 c. artichoke hearts, rinsed and chopped
1/2 c. onions, sliced
1/8 c. grated parmesan cheese
1/2 c. sour cream
1 1/4 c. water
1 tbsp. garlic, minced
1/2 tsp. salt
1/2 tsp. black pepper
1/4 c. shredded mozzarella cheese
Lightly grease crockpot with cooking spray. Place chicken into crockpot. In a separate bowl, mix soup, spinach, artichoke, onions, parmesan cheese, sour cream, water, garlic, salt, and pepper. Pour mixture over chicken breasts. Cook on high 4 to 6 hours or low 7 to 8 hours. Stir in the mozzarella cheese right before you are ready to eat. Serve over pasta or rice.
1 can fat free cream of chicken soup, 10oz can
2/3 c. frozen, chopped spinach, thawed
2/3 c. artichoke hearts, rinsed and chopped
1/2 c. onions, sliced
1/8 c. grated parmesan cheese
1/2 c. sour cream
1 1/4 c. water
1 tbsp. garlic, minced
1/2 tsp. salt
1/2 tsp. black pepper
1/4 c. shredded mozzarella cheese
Lightly grease crockpot with cooking spray. Place chicken into crockpot. In a separate bowl, mix soup, spinach, artichoke, onions, parmesan cheese, sour cream, water, garlic, salt, and pepper. Pour mixture over chicken breasts. Cook on high 4 to 6 hours or low 7 to 8 hours. Stir in the mozzarella cheese right before you are ready to eat. Serve over pasta or rice.
Black Bean Salsa
2 15oz cans black beans, rinsed and drained
1 17oz package frozen whole kernel corn, thawed
2 large tomatoes, seeded and diced
1 large avacado
1 small onion, peeled and diced (i used green onions)
1/8 to 1/4 c. chopped fresh cilantro leaves
2 tbsp lime juice
1 tbsp red wine vinegar (didn't use)
salt and pepper
I also added some taco seasoning and red pepper flakes for a kick.
Mix all ingredients throughly in a large bowl. Cover and chill overnight. Taste and add salt, pepper, or lime juice as needed. Serve with tortilla chips or with grilled chicken breast as a meal.
From the Food Network
1 17oz package frozen whole kernel corn, thawed
2 large tomatoes, seeded and diced
1 large avacado
1 small onion, peeled and diced (i used green onions)
1/8 to 1/4 c. chopped fresh cilantro leaves
2 tbsp lime juice
1 tbsp red wine vinegar (didn't use)
salt and pepper
I also added some taco seasoning and red pepper flakes for a kick.
Mix all ingredients throughly in a large bowl. Cover and chill overnight. Taste and add salt, pepper, or lime juice as needed. Serve with tortilla chips or with grilled chicken breast as a meal.
From the Food Network
Christmas Crunch
Christmas Crunch
1 24 oz. pkg. white bark coating (we use Kroger candy coating, but you can also use white chocolate)
1 box of corn chex
1 large bag of mini pretzels
1 large jar of salted dry roasted peanuts
1 package of plain M&Ms (you can use holiday varieties at any time of year
to make it holiday themed – Christmas, Easter, Halloween, etc.)
You can really use any size packages you want. It depends on how much of each you want in your mix.
Just have fun!
Cover a fairly large area of your counter space with wax paper and tape down.
In a very large bowl, combine the chex, pretzels, peanuts and M&Ms. You might have to work in smaller batches if you can’t fit everything in one bowl with room to mix. Dump the peanuts and M&Ms in last so they don’t all sink to the bottom.
In a smaller bowl, melt your bark coating in the microwave in 30 second intervals and stir in between. Don’t let it go for too long at once or it will scald and you will have to toss it out and start over.
When the bark coating is melted, gently pour into the larger bowl and toss with the dry ingredients. You can adjust the amount of coating you use based on your preference. I usually stir a little bit in, toss, stir some more in, toss again, etc. to make sure everything gets a little bark coating on it so it will stick together.
Working quickly, dump the mixture out on your wax paper and spread out in a thin layer to dry. Once it’s dry, break it apart into pieces and store in an airtight container or divide into decorative cello bags to give away.
Note: If you half your mix ingredients and bark coating, it will be a little easier to work with in two batches. Otherwise you will need a really large bowl and workspace to spread out on the counter.
Enjoy!
1 24 oz. pkg. white bark coating (we use Kroger candy coating, but you can also use white chocolate)
1 box of corn chex
1 large bag of mini pretzels
1 large jar of salted dry roasted peanuts
1 package of plain M&Ms (you can use holiday varieties at any time of year
to make it holiday themed – Christmas, Easter, Halloween, etc.)
You can really use any size packages you want. It depends on how much of each you want in your mix.
Just have fun!
Cover a fairly large area of your counter space with wax paper and tape down.
In a very large bowl, combine the chex, pretzels, peanuts and M&Ms. You might have to work in smaller batches if you can’t fit everything in one bowl with room to mix. Dump the peanuts and M&Ms in last so they don’t all sink to the bottom.
In a smaller bowl, melt your bark coating in the microwave in 30 second intervals and stir in between. Don’t let it go for too long at once or it will scald and you will have to toss it out and start over.
When the bark coating is melted, gently pour into the larger bowl and toss with the dry ingredients. You can adjust the amount of coating you use based on your preference. I usually stir a little bit in, toss, stir some more in, toss again, etc. to make sure everything gets a little bark coating on it so it will stick together.
Working quickly, dump the mixture out on your wax paper and spread out in a thin layer to dry. Once it’s dry, break it apart into pieces and store in an airtight container or divide into decorative cello bags to give away.
Note: If you half your mix ingredients and bark coating, it will be a little easier to work with in two batches. Otherwise you will need a really large bowl and workspace to spread out on the counter.
Enjoy!
Peach Crunch Cake
Peach Crunch Cake
24.5 oz jar of sliced peaches in light syrup
1 package yellow cake mix
1 stick butter (1/2 cup), cut into 16 pieces
1 cup brown sugar
1/2 cup chopped walnuts
Preheat oven to 350 degrees F.
Layer ingredients in a 13 X 9 dish, in order starting with the peaches.
Bake for about 40 minutes.
Serve warm or cold… with or without ice cream.
24.5 oz jar of sliced peaches in light syrup
1 package yellow cake mix
1 stick butter (1/2 cup), cut into 16 pieces
1 cup brown sugar
1/2 cup chopped walnuts
Preheat oven to 350 degrees F.
Layer ingredients in a 13 X 9 dish, in order starting with the peaches.
Bake for about 40 minutes.
Serve warm or cold… with or without ice cream.
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