Pumpkin Crunch Cake

This recipe is a "dump cake". I've found that things containing the word "dump" are not always the most appetizing thing in the world. But fear not, it's just an apt word to describe the fact that you dump a lot of stuff in the pan and bake. Easy peasy! I made this for Danielle and Sydney's Sip n See and it got some good reviews. Enjoy!

*This is also on my Pinterest pinboard, and you'll see that it originally came from http://www.thepickyapple.com/blog/2008/11/22/pumpkin-crunch-cake/

Ingredients:

• 1 box yellow cake mix
• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk
• 3 large eggs
• 1 1/2 cups sugar
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
• 1 cup butter, melted

Heat oven to 350 degrees F. Grease bottom of 9 x 13″ pan. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture into greased pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans. Bake 50-55 minutes.

Peanut Butter Chocolate Bars

I found this recipe on Pinterest and made them today...they were delicious! They are rich, which is something I never say, but they are super good if you like peanut butter and chocolate together.Peanut Butter Chocolate Bars
by Greta White

1 (18.25) package plain yellow cake mix

1/2 cup butter, melted

1 cup creamy peanut butter

2 eggs

1 (12 oz) package semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
2 Tablespoons butter
2 teaspoons vanilla
1 cup coconut (optional...my sister did not like the texture of it in there)

Directions:
1) Preheat oven to 325 degrees.
2) Combine cake mix, melted butter, peanut butter, and eggs in a large bowl using a mixer or spoon. Press this into a 9X13 pan reserving 1 1/2 cup of the mixture to crumble on top.

3) In a small pot, melt chocolate chips, sweetened condensed milk, and butter. Remove from heat and stir in the vanilla and coconut.
4) Spread chocolate mixture over the mixture pressed in the pan and then crumble the 1 1/2 cups of reserved cake mixture on top evenly.
5) Bake for 20-25 minutes. Cool completely before cutting into bars.

Southwestern Cornbread

We made this at our rheumaholiday last fall and a few people asked for the recipe. Although I have since given it to them, I still thought this would be a perfect place to share. This recipe is was passed along to me from a family friend, sorry I don't know the original source. It is absolutely moist and delicious. We like to eat it with a white bean and chicken chili, but it goes great with any soup or red chili.

1 c. butter, softened
1 c. sugar
1 can cream style corn
4 eggs
1 c. flour
1 c. yellow cornmeal
4 tsp. baking powder
1/4 tsp. salt
1 c. Mexican blend cheese

Preheat oven to 350 degrees. Cream butter and sugar. Add eggs mixing well. Mix together flour, cornmeal, baking powder and salt. Mix in flour mixture and remaining ingredients. Pour into greased and floured 9 x 13 baking dish. Reduce oven to 300 degrees and bake 1 hour. Serves 10

*you can make it even more southwestern by throwing in a can of chopped green chiles. I never do, but have eaten that way when made by others.

Welcome to the Ortho Wives Food Blog - "Bone Wives & Homony"!

There are always events in which we are eating (go figure!) and want other people's recipes so instead of always having to email each recipe out, we thought it would be more convenient if we started a blog. That way when someone has a recipe that others want, they can just post it on this site. I just sent out an invitation so that everyone will be able to post on the blog. But, if I forgot anyone, please let me know or feel free to invite them yourself. Thanks!

To get us started, here is a recent cookie recipe that I made. Enjoy!

S'mores Cookies
Source: Ice Cream Before Dinner

11 Tablespoons unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon sea salt
1 teaspoon cinnamon
2 ½ cups flour
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows
3 regular sized Hershey’s bars, broken into pieces
1-2 packages graham crackers, broken into squares

Directions:
Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11x17 pan and one 9x13 pan but you can really use any sized pans you want.

Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.
In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.

In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.

Add the flour mixture to the butter mixer and combine on low speed.

Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (I did one batch right away and another after chilling overnight and found there was no difference.)

Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips.

Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.

Bake for 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.