If you haven’t tried Pumpkin Crunch, you are in for a treat.  This is an all time favorite at our scrapbook club.  The recipe comes from one of our members, Debbie and we always request it in the fall.  The good news is it is very easy to make.  The bad news is I am sure it is loaded with calories.  Trust me, it is worth every step you will have to do on the treadmill after you try it.  I made it for the ladies at my “Stamp a Stack”, but I did share it with two of my “Quilties”. I have everyone hooked.

You will need:

1 large can of pumpkin (not pumpkin mix)

3 eggs

1 tsp of salt

1 tlbs of cinnamon

1 cup of sugar

1 14oz can of sweet condensed milk

1 yellow cake mix (dry)

1 cup chopped pecans

2 sticks of butter (melted)

You will notice that I have a small can of pumpkin, I had two small cans and the difference was only 1 oz so I used two small.

Mix together : eggs, pumpkin, sugar, salt, cinnamon and milk

Pour into a greased 9 x 13 pan .

Now sprinkle the dry yellow cake mix over the mixture.

Bake at 350 for 50-55 min until golden brown.  Top with Cool Whip.

I have been trying to slowly deep clean my house.  I decided to work on the kitchen and found some mini Jet-puffed marshmallows stuffed  in the back of a  drawer.  They had been opened and put in a zip-lock bag, but seemed to be a little stale.  I am a strong believer of “waste not want not,” so I made some  “fruit fluff”.  Now don’t get me wrong, you don’t have to have stale marshmallows to make this fruit fluff.  It is light and great addition to any meal.  So easy…

You will need:

small container of Cool Whip

can of mandarin oranges

can of pineapple chunks

can of peaches

@ 2 cups of mini marshmallows (fresh or stale like mine)

Drain all the fruit.  You will need to cut the peaches into bite size pieces.  Then add all the ingredients and mix well.  If your marshmallows aren’t the freshest, let it sit a couple of hours and the marshmallows will soften up.  You can use fruit in heavy syrup or packed it it’s own juice.