Pumpkin Dump Cake

1 30 ounce can of pumkin pie mix 1 1/2 cup granulated sugar 3 teaspoons ground cinnamon 1 tsp salt 3 large eggs 1 12 ounce can of evaporated milk 1 box yellow cake mix 1 cup chopped pecans 3/4 cup melted butter Preheat oven to 350 degrees. Mix first 6 ingredients until smooth and pour into a greased 9 x 13 pan. Sprinkle cake mix over pumpkin batter and then cover with the chopped pecans. Drizzle melted butter over top and bake for 45-50 minutes. Refrigerate until completely cold and serve with French Vanilla Cool Whip or serve warm with French Vanilla ice cream! www.q99fm.com

Pumpkin muffins

2 cups pecan halves and pieces 1/2 cup butter, melted 1/2 cup firmly packed light brown sugar 2 tablespoons light corn syrup 3 1/2 cups all-purpose flour 3 cups granulated sugar 1 tablespoon pumpkin pie spice 1 teaspoon baking soda 1 teaspoon salt 1 (15-oz.) can pumpkin 1 cup canola oil 4 large eggs Preparation 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. 2. Stir together melted butter and next 2 ingredients. Spoon 1 rounded teaspoonful butter mixture into each cup of 2 lightly greased 12-cup muffin pans, and top each with 1 rounded tablespoonful pecans. 3. Stir together flour and next 4 ingredients in a large bowl, and make a well in center of mixture. Whisk together pumpkin, next 2 ingredients, and 2/3 cup water; add to dry ingredients, stirring just until moistened. 4. Spoon batter into prepared muffin pans, filling three-fourths full. 5. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Invert pan immediately to remove muffins, and arrange muffins on a wire rack. Spoon any topping remaining in muffin cups over muffins. Let cool 5 minutes. TRY THIS TWIST! Pecan-Pumpkin Bread: Omit butter, brown sugar, and corn syrup. Substitute 1 1/2 cups chopped pecans for 2 cups pecan halves and pieces; toast as directed in Step 1. Omit Step 2. Prepare batter as directed in Step 3; stir in pecans. Spoon batter into 2 greased and floured 9- x 5-inch loafpans. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to wire rack, and cool completely (about 1 hour). Makes: 2 loaves. Hands-on time: 20 min.; Total time 2 hr., 40 min.

Grandgirl's Fresh Apple Cake from Georgia

Cake: Butter, for greasing pan 2 cups sugar 3 eggs 1 1/2 cups vegetable oil 1/4 cup orange juice 3 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1 tablespoon ground cinnamon 1 tablespoon vanilla extract 3 cups peeled and finely chopped apples 1 cup shredded coconut 1 cup chopped pecans Sauce: 1/2 cup (1 stick) butter 1 cup sugar 1/2 cup buttermilk 1/2 teaspoon baking soda Directions Preheat the oven to 325 degrees F. Generously grease a tube pan. For the cake: in a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract; and mix well. Fold apples, coconut, and pecans into batter. Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 1/2 hours. Shortly before the cake is done, make the sauce: Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand 1 hour, then turn out onto a rack to cool completely. http://www.foodnetwork.com/recipes/paula-deen/grandgirls-fresh-apple-cake-from-georgia-recipe/index.html

Paula Deen's slow cooker Apple Onion soup

A sweet alternative to French Onion Soup. Let it cook while you work! Servings: 6 Prep Time: 15 min Cook Time: 8 hrs Difficulty: Easy Ingredients Add to grocery list 1/2 cup butter 4 large sweet onions,thinly sliced 3 apples peeled and diced 2 cloves garlic, minced 2 tablespoons all purpose flour 5 cups beef stock 1 cup apple juice 1/4 cup white wine 1 tablespoon Worcestershire sauce 1 teaspoon brown sugar 1/2 teaspoon salt 1/4 teaspoon dried thyme 1/2 teaspoon black pepper, freshly ground For Cinnamon Cheese Toast Top: 6 slices of french bread, cut 1/2-3/4 inch thick 1 teaspoon ground cinnamon 1 1/2 cups Swiss Cheese or Gruyere Cheese, shredded Directions In a slow cooker on high, combine butter, onions, apples and garlic. Cover and cook on HIGH for 45-60 minutes or until the onions begin to brown around the edges. Sprinkle the mixture with flour and stir to coat. Add beef stock, apple juice, white wine,Worcestershire, brown sugar,thyme salt and pepper. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until onions are tender and soup is hot. To Serve: Ladle soup into ovenproof crocks. Top with one slice of french bread per crock. Sprinkle cinnamon over each bread slice and cover with 1/4 cup cheese on each. Place under a preheated broiler element for about 2 minutes or until browned. Make sure to keep your eye on the soup so as not to let it burn under the broiler. www.pauladeen.com

Stuffed Twice baked sweet potatoes

4 sweet potatoes 8-10 oz each 4 strips bacon 3/4 cup sour cream 1/4 cup sun dried tomatoes packed in oil drained and patted dry 2 scallions, white and light green parts chopped 1/2 t salt 6 oz shredded cheese Pierce potatoes all over with fork and place in a shallow microwave safe baking dish Microwave on high 10 minute Set aside to cool 10 minutes In a skillet over medium high heat cook bacon until crisp about 8 min Drain and cool, crumble Preheat oven to 400 Halve potatoes lengthwise Scoop out flesh into a large bowl leaving the shells of about 1/4 inch thickness Place sheels cut sides up on a baking sheet Bake until crisp about 5 minutes Stir bacon, sour cream, tomatoes, scallions, salt and alf of cheese into bowl with ptoto flesh. Spoon filling into shells, sprinkle with remaining cheese and return to over Bake until cheese is bubbling about 10 min

Pillsbury Chicken Cordon Bleu

What a combo! Ham, chicken and cheese are layered with spicy mustard, all in a Crescent crust. Dinner's ready in just 30 minutes. Prep Time: 10 Min Total Time: 30 Min Makes: 8 servings INGREDIENTS: 2cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet 2tablespoons Dijon mustard 4oz sliced chicken 4oz sliced ham 4slices (1 oz each) Swiss cheese. DIRECTIONS: Unroll 1 can of dough (if using crescent rolls, press perforations to seal) onto ungreased cookie sheet. Spread 1 tablespoon of the mustard to within 1/2 inch of edges. Top with chicken, ham and cheese. Unroll remaining can of dough (if using crescent rolls, press perforations to seal); spread with remaining mustard. Place mustard side down on cheese; press edges with fork to seal. Bake at 375°F 15 to 20 minutes. .

Rigatoni in creamy tomato sauce

2 T butter 3 oz pepperoni finely chopped 1 small onion finely chopped 2 cloves garlic finely chopped 1 28 oz crushed tomoatoes 1 T sugar 1/4 cup heavy cream Salt 1 lb rigatoni 1/4 cup basil leaves Melt butter in a medium saucepan over medium heat. Add pepperoni and onion and cook 3-5 min Add garlic and saute until fragrant 1 min Stir in tomatoes and sugar bring to a boil, reduce heat and simmer until slightly thickend 15-20 minutes Stir in heavy cream, season with salt While sauce is cooking bring a large pot of salted water to boil. Add rigatoni and cook until just tender, about 10 min or as label directs. Combine with salce and basil and serve