Double Decker Pumpkin Pudding

FOUND IT: At Thriftyfun.com

This is a great, easy, relatively simple recipe. Top it with some whipped cream or vanilla ice cream and you'll love it. It's also better the second day.

Ingredients:

• 2 cups pumpkin puree, or a 15 oz can
  
• 3/4 cup sugar
• 1 small can evaporated milk (5-1/3 oz.)
• 2 eggs
• 1/4 cup butter, melted
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp allspice
• 1 tsp ginger
  
• 1/2 cup finely chopped nuts (I skipped this)
  
• 1 package spice cake mix (1 layer size)
• Whipped cream, optional

Mix pumpkin, sugar, milk, eggs, butter and spices in a large bowl. Beat until well mixed. Fold in the nuts. Pour into a greased 13 x 9-inch baking pan.

Prepare cake mix according to package directions. Spread cake batter over pumpkin mixture. It might look like it's sinking in, but it'll rise to the top during baking. Bake at 325 until cake tests done with a toothpick, about 45 minutes.

If desired, top with whipped cream or Cool Whip.

Cheesy Wisconsin Chowder

FOUND IT: Via Wisconsin Cheese's Twitter Feed.

This is a nice, hearty soup. It could use a little more of something, either more cheese or maybe some meat to add some flavor to it. But, it's a pretty good soup this way too, filling and warming.

Ingredients:

3 cups carrots, diced
1 cup celery, thinly sliced
3/4 cup green onions, chopped
4 cups red potatoes, cut in 1/2-3/4" chunks (the recipe calls for them to be peeled, but I skipped that step)
1 1/2 cups chicken stock (recipe calls for 1 10 1/2 oz can)
1/3 cup flour
2 cups milk
1/4 teaspoon salt (I used much more of this, the pepper and the nutmeg)
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
1/2 cup Sharp Cheddar (I used a whole cup, and would use more next time)

Coat a Dutch oven or soup pot with cooking spray. Heat over medium-high. Add carrots, celery and green onions. Saute, stirring often, about 8 minutes.

Add potatoes and chicken stock; bring to boil. Cover, reduce heat and simmer 20 minutes or until potatoes are tender. Meanwhile, combine flour and milk in a bowl, whisking until smooth. Add milk mixture to pan and stir well. Add salt, pepper and nutmeg. Cook 2 minutes or until thickened.

Remove from heat. Stir in the cheese until melted. Serve hot (do not boil).

Laura's Salsa

FOUND IT: Laura gave it to me on a note card and said "Will you put this on your site please?"

I'm not a big homemade salsa fan, but Laura is and she asked me to put this recipe on the site for safekeeping.

Ingredients:

1 can yellow corn
1 can white shoe peg corn
1 can pinto beans, drained and rinsed
1 can black eyes peas, drained and rinsed
1 can black beans, drained and rinsed
1 can rotella hot tomatoes
1 tbsp cilantro
1 small onion, chopped
1 tbsp minced garlic
2 tomatoes, chopped
1 small bottle of italian dressing
1 cup medium salsa

Easy Pasta with Sausage Ragu

FOUND IT: At the NY Times' Bitten blog.

I typically avoid making my own pasta sauce, because it's time consuming and you can get really good sauce in a jar. With that said, this is pretty quick, easy and good.

Ingredients:

• 1 tbsp extra virgin olive oil
• 1 medium onion, chopped
• 1/2 pound Italian sausage, removed from casing if necessary
• 1 cup milk
• 1/4 cup tomato paste
• Salt and pepper
• 1 pound pasta
• At least 1/2 cup freshly grated Parmesan

Put the oil in a 10-inch skillet, and turn the heat to medium. Once it's hot, add the onion and cook, stirring occasionally, until it softens, about 5 minutes. Add the sausage in bits, and turn the heat to medium high; cook, stirring occasionally, until the sausage is nicely browned, 5 to 10 minutes.

Add milk, tomato paste, some salt and pepper; stir to blend, and simmer for about 5 minutes, or until thickened but not dry. Keep it warm if necessary, and if it becomes too thick, add a little more milk or water.

Meanwhile, cook the pasta, and drain it when it's done. Toss pasta with sauce and parmesan cheese and enjoy.

Peanut Butter Pumpkin Pie

FOUND IT: At Thriftyfun.com.

This is a nice variation on pumpkin pie. The little bit of peanut butter in it goes a long way.

Ingredients:

• 3 eggs
• 1 can (16 oz.) pumpkin(or 2 cups pumpkin puree)
  
• 1/2 cup firmly packed light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup peanut butter
• 1/2 tsp each ground cinnamon, nutmeg, ginger and allspice
• 1/2 tsp salt
• 1 cup light cream, you may substitute half and half (I use skim milk)
  
• (9-inch) unbaked deep-dish pie crust

In large bowl, beat eggs, then add pumpkin, sugars, peanut butter, seasonings and salt. Gradually add light cream, beating until blended; pour into pie crust. Bake 65 minutes or until knife inserted in center comes out clean. On wire rack, let cool. Garnish, if desired, with whipped cream.

(Note: I used skim milk and that might be part of it, but this took much longer than 65 minutes. I didn't time it exactly, but it might have been closer to 90-100. It also produced nearly a cup more filling than I needed, so the "deep dish" part of the pie crust is important.)