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Banana Nut Oatmeal Muffins
by Meredith {In Sock Monkey Slippers}
Made with Greek yogurt and oatmeal, these muffins are supremely moist and delicious.
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A perfectly done omelette in 30 seconds. Come and celebrate JC100!
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Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
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Espresso-laced chocolate cookies sandwich French Silk ice cream for a cooling treat that’s a coffee lover’s delight.
Cranberry Strawberry Sangria
Mmm. This tastes much like a lightened up strawberry margarita, with the tartness of cranberry sweetened by fresh strawberries.
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Lemon and Asparagus Risotto
Creamy risotto bursting with fresh lemon juice and tossed with freshly steamed asparagus.
Chilled Avocado Soup
by claireg12
A cold, flavorful soup that is perfect for those hot summer months!
Indian Lentil Saute with Kale and Asparagus
by Bev Weidner
You should most definitely get your Indian lentil saute with kale and asparagus on.
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Recipe
Kary’s Pumpkin Cobbler
by karylila on November 13, 2009 in Holidays, Thanksgiving
Recipe Description
This is my version of the popular pumpkin casserole using my recipe for the spices, etc. It is so yummy that my husband said he thought it was much better than pumpkin pie! I’m not sure about that, though!
Preparation Instructions
In a bowl, mix together pumpkin, cinnamon, nutmeg, and pumpkin spice. In a separate large mixing bowl, beat eggs and then add brown sugar, evaporated milk and salt.
Add the pumpkin mixture to the egg mixture. Pour into a greased 9×13-inch pan. (I used the Pampered Chef round baker.)
Then in a separate bowl, mix cake mix with melted butter and drop by spoonfuls over the pumpkin.
Bake at 350 degrees for 1 hour. About 10 minutes before the cake is done, sprinkle nuts over it.
Ingredients
- 30 ounces, weight Pumpkin
- 2 teaspoons Cinnamon
- 2 teaspoons Nutmeg
- 1 teaspoon Pumpkin Pie Spice
- 3 whole Eggs
- 1 cup Brown Sugar, Packed
- 12 ounces, fluid Carnation Evaporated Milk
- ½ teaspoons Salt
- 1 box (about 18 Oz.) Pillsbury Yellow Cake Mix
- 1 stick Butter, Melted
- ½ cups Pecans, Chopped
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Friends of Tasty Kitchen
Meet Meredith
Meredith is a Texas ranch girl who transitioned from a graphic designer to a full-time stay-at-home mom and full-fledged blogger. Her blog In Sock Monkey Slippers is full of mouthwatering recipes and beautiful photographs. Her daughter Mia, aka "feisty little bear," is the inspiration behind her blog. Go see her recipe box and try to resist dreaming about all the food you see there. (It just ain't possible.)
Meet Brenda
Ever wondered why Brenda calls her blog A Farmgirl's Dabbles? You guessed it: She was raised on a farm. This South Dakota girl combines the traditions of her mom and grandma with modern food ideas, and every recipe she shares is approved by her husband and two girls. Her photography is amazing, too, as is her creativity in the kitchen. Go check out her recipe box and see for yourself!
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Comments
grannynanny4u on 11.16.2009
Wow this sounds delish! I am forever looking for ways to use pumpkin. I will be making this one for sure. Thanks for the recipe!
MrsCJK on 11.17.2009
Recently I discovered I had four cans of evaporated milk in my cupboard and couldn’t remember why, or for what recipe, I ever bought them for. In an effort to use them up, I searched and found your recipe and it was a definite success! I made it last night and brought it to work today and the dish was empty, and practically licked clean, in no time! Some people even stated, in agreement with your husband, that they liked it better than pumpkin pie! Thanks for the recipe- I’ll definitely be making it again!
lkholcom on 11.21.2009
I make a recipe very similiar to this and everyone also loves it. A great alternative to pumpkin pie!
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