Layered Pumpkin Dessert
1 package (15 ounces) Hostess Twinkies
1 container (8 ounces) cream cheese, softened
1 cup confectioners sugar
1 container (8 ounces) prepared whipped topping
2 packages (3.4 ounces each) instant vanilla pudding mix
I can (15 ounces) pumpkin
1 1/2 teaspoons pumpkin pie spice
1 cup milk
Additional pumpkin pie spice
Slice Twinkies in half lengthwise. Place, cream-side-up, in single layer in
9-by-13-inch
baking dish.
In large bowl, with electric mixer, blend
cream cheese, sugar and half the whipped topping until smooth. Spread evenly
over
Twinkies.
Whisk pudding mixes, pumpkin, spice and milk until blended.
Layer over cream cheese mixture. Spread with remaining whipped topping. Lightly
sprinkle
with pumpkin pie spice. Refrigerate
until set.
Makes 9 to 12 servings.
Squeeze the Twinkies to get them all in your pan.
It makes a nicer presentation.
----- Original Message -----
From: Sandra Warren
To: [email protected]
Sent: Wednesday, October 08, 2008 10:20 PM
Subject: [RecipesAndMore] Easy Crock Pot Enchiladas
Easy crockpot enchiladas
9/3/2008
Corn tortillas
1 12oz bottle pace picante sause
1 can cream mushroom soup
1 can cream of chicken soup
1 to 2 lbs ground beef lean is best
1 8oz pkg Mexican cheese blend
brown hamburger
mix with both cans of soup
layer corn tortillas beef mixture picante sauce and cheese
top with remaining cheese
plug in crockpot and enjoy when you get home
Betty Sargitt
----- Original Message -----
From: Sandra Warren
To: [email protected]
Sent: Wednesday, October 08, 2008 10:16 PM
Subject: [RecipesAndMore] Dad's Favorite Casserole
DAD'S FAVORITE CASSAROLE
2 cups of uncooked egg noodles
1 lb of hamburger meat
1 cup of chopped onions
1 can of cream of mushroom soup
1 cup of cottage cheese
1 cup of milk
1 cup of grated cheddar cheese
2 eggs
Cook egg noodles and place in a 9X13 baking dish, brown hamburger meat
with the cup of onions, Mix hamburger mixture with can of mushroom soup,
cottage
cheese and milk, layer on the noodles, top with grated cheese, beat the 2
eggs and
pour on top of cheese. Bake at 350 for 1 hour. Very good left over. Scott
Ferree
----- Original Message -----
From: Marilyn L. DeWeese
To: [email protected]
Cc: [EMAIL PROTECTED]
Sent: Wednesday, October 08, 2008 9:17 PM
Subject: [RecipesAndMore] CREAM FILLED COFFEE CAKE
CREAM FILLED COFFEE CAKE
CAKE:
1 pkg. yeast
1/2 c. warm water
1 c. scalded milk, let cool to lukewarm
1 stick butter, melted in scalded milk
1/2 c. sugar
1 tsp. salt
2 eggs, beaten
3 1/2 c. flour
Dissolve yeast in warm water. Add rest of ingredients in order
given. Beat well. Let rise until double. Punch down and divide into 3 pie pans.
Let rise again. Bake at 350 degrees until lightly brown. Split and fill when
cooled.
FILLING:
2 c. powdered sugar
1/2 tsp. salt
1 egg white, beaten
Mix the above together and set aside. Boil 1 minute 2 tablespoons
water and 1/4 cup white sugar. Add to set aside mixture. Cream in 1 teaspoon
vanilla and 1/2 cups Crisco. Fill coffee cake.
CRUMB TOPPING:
1/2 c. brown sugar
1/3 c. flour
2 tbsp. butter
1 tsp. cinnamon
1/2 c. chopped nuts
Mix ingredients together until crumbly. Sprinkle over filled coffee
cake.
email this recipe to:
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