Pumpkin crunch

CRUST:

1 yellow cake mix (preferably without pudding)

1/2 c. (1 cube) butter, melted

1 egg, beaten

Reserve 1 c. cake mix.  Combine remaining cake mix with butter and egg.  Press into ungreased 9x13" pan.

FILLING:

3 eggs, beaten

1 can (29 oz.) Libby's pumpkin (not pie filling)

1/2 c. sugar

1/2 c. brown sugar

2/3 c. evaporated milk

1 1/2 tsp. cinnamon

Mix together and pour over crust.

TOPPING:

1 c. reserved cake mix

1/2 c. sugar

1/2 c. pecans, chopped

1/4 c. (1/2 cube) butter, melted

Combine and sprinkle over the top (don't spread).  Bake at 350 degrees for about 1 hour, until toothpick comes out clean.  Serve warm, topped with real whipped cream.

Rebecca’s notes: I chop walnuts instead of pecans really small (don’t like nuts), and add it to the crust, instead of just the topping.  That way, I don’t notice them so much, but still get the healthy omega-3 fatty acids!  That, plus the vitamin A in the pumpkin is about all I can say about this recipe health-wise.  Still delicious.

Cheese soup

2 cubes margarine

5 chicken bouillon cubes

1 c. flour

6 c. hot water

1 pkg frozen carrots and peas

1 c. chopped onion

1/2 c. chopped onion

1- 16 oz Cheez Wiz or Velveta

Cook carrots and peas, celery and onion together until tender and drain. Melt both squares of margarine add flour to make paste. Add hot water and bouillon cubes. Add Cheez Wiz or Velveta stir until thick. Add vegetables.

Cheese Broccoli Soup

2 pkg frozen broccoli florets

1 1/2 c. diced celery

1/2 c. diced onion

5 chicken bouillon cubes

1- 16 oz. jar Cheez Wiz

2 cubes margarine

1 c. flour

6 c. hot water

Cook broccoli, celery and onion together until they are tender. Drain. Melt both squares of margarine. Add flour to make a paste. Add hot water and bouillon cubes. Add Cheez Wiz. Keep stirring until thick. Add vegetables. Salt and pepper to taste. Serve.

fruit drinks

Orange citrus drink
1 cup lemon juice
1 cup lime juice
1 cup sugar
1 can orange juice (family size) mixed as directed
1 bottle of club soda




Cranberry Cooler
4 cups cranberry juice
4 cups pineapple juice
1 cup sugar
1/2 to 1 bottle ginger ale
1/4 tsp almond extract (optional)

South west chicken chili

1 Tbls veggie oil
4 Skinless boneless chicken half's cut into cubes
4 Tbls Chili powder
2 tsp ground cumin
1 large onion, chopped
1 medium green bell pepper, chopped
1 can cream o chicken soup
3/4 cup water
1 can whole kernel corn, drained 
2 cans white kidney beans, rinsed and drained
2 Tbls shredded cheese


Heat the oil in a 4 quart sauce pa over med heat. Add the chicken,chili powder, cumin, onion and bell pepper. Cook till chicken is cooked through ad veggies are tender.
Stir the soup, water, corn,and beans. Cover and let cook for about 5 min stirring occasionally. 
Sprinkle with cheese.