Pumpkin Dump Cake

I made this for Nathanael's birthday proper, since we were having a chocolate cake the next day at his party.  Notice the 34 pecans for his 34th birthday?  :)  The cake is perfect for the fall.  It is so very rich and filling, so small pieces do the trick.

6 eggs
1 1/2 cup sugar
3 cups pumpkin
2 cups evap milk
1 tsp vanilla
1/2 tsp salt
2 tsp cinnamon

1 cake mix or equivilant
1 cup butter - softened
pecans

Mix the top 7 ingredients and pour into a greased 9x13.  Cut butter into the cake mix and sprinkle by spoonfuls onto the pumpkin mixture.  Bake at 350 for 50 minutes.  Sprinkle with pecans and bake another 10 minutes.

Italian Meatball Pie

We have been eating a lot of spaghetti recently.  It is fast for those crazy evenings, plus all the kids will inhale it.  This is just a fancier pile of spaghetti, but fun to have something different now and then.  The recipe called for 9oz cooked spaghetti, however much that is!  I had some extra cooked spaghetti noodles from the week before which I had frozen, and just thawed them for the recipe.

9oz cooked spaghetti
1 egg
1 Tbl butter
6oz shredded mozzeralla
1 1/4 cup spaghetti sauce
32 meatballs (I used frozen, thawed)

Heat oven to 350.  Spray a 9" pie plate

Beat egg and butter in a large bowl.  Stir in spaghetti and 1 cup of the cheese.  Spoon into the pie plate.  Press evenly onto the bottom and up the sides of the the pie plate.

Mix the spaghetti sauce and meatballs together, and spoon into the spaghetti "crust."

Cover with foil and bake 45 minutes.  Sprinkle with remaining cheese, and bake until cheese melts, about 5 minutes.

Royal Thai Chicken

You will need:
3 lbs chicken, thighs are recommended
3 scallions chopped
1/4 cup smooth peanut butter
1/4 cup water
1/4 cup (or less) soy sauce
2 T lemon juice
2 T toasted sesame oil
3 t minced garlic
3 t minced ginger

 

Mix sauce and pour over chicken. Bake at 375 for approx 45 minutes.