Pumpkin Crunch

I Will Never Be June Cleaver.......(hard to believe, right??) but when I make this Pumpkin Crunch, I FEEL like June Cleaver! : )

I don't bake a lot. We are in our middle/late fifties and it's hard to eat like we used to. But when a friend of mine posted this recipe at school many years ago, I just had to try it. It is TOO STINKIN' simple and everyone loves it. Even friends who HATE pumpkin loved it and asked for the recipe. So, if it's during the fall time of the year...if you ask me over to watch a game, I'm bringing Pumpkin Crunch. If you ask me over for dinner, I'm bringing Pumpkin Crunch. If I show up for Thanksgiving, I'm bringing Pumpkin Crunch. Enjoy!! (I think I might even go buy an apron!)

2 cans pumpkin
1 can Carnation milk
1 1/2 cups sugar
3 eggs
1 1/2 tsp. cinnamon
1 pkg. Butter Cake mix

Mix all ingredients but the cake mix and pour in a 9x13 baking pan.
Sprinkle dry cake mix on top.
Pour 1 1/2 sticks of melted butter over cake mix.
Sprinkle with brown sugar.
Bake at 350 degrees for 1 hour.
Serve with cool whip.

Chocolate Chip Kahlua Trifle!

OH. MY. GOSH!!!  I made this tonight for the first time and it took me about 10 minutes.  Seriously. I will be taking this to ALL family and friend functions from now on, so please don't bring it if you know I will also be there! : )

Here's what you need:
2/3 whole milk
1/3 cup Kahlua
1 large tub Cool Whip
2 packages of Chip's Ahoy ORIGINAL Chocolate Chip cookies

Here's what you do:
Mix milk and Kahlua in a small bowl.
Dip (not soak) cookies in mix and line bottom of trifle dish with cookies.
Spread thin layer of Cool Whip.
Repeat.
(I added shredded chocolate to the top.  Hershey bar with cheese grater!)

Lemon Ice Box Pie - 3 Ingredients!

I am heading to see my grandmother tomorrow and wanted to take something to the ladies/nurses at the nursing home but I did NOT want to go to the grocery store.  I NEVER like going to the grocery store! UGH! And Thursdays are my cleaning day (more on that later) and I didn't want to take time out of my day to go to too much trouble! HA!  So....I found this quick recipe and I mean QUICK QUICK QUICK.   There are literally three ingredients.

3 eggs yolks
1 can of Borden's Eagle Brand milk
1/2 cup of RealLemon lemon juice

When I'm baking, I do NOT want to try to figure out what I need to buy at the store, I do not want to cut up lemons or use the zest from one or try to be Martha Stewart.  But.....I do want something that's quick and that tastes good and that people like to eat.

So...here's the recipe for 

Lemon Ice Box Pie!

1.  Put the egg yolks in a bowl and beat.

2.  Add the Eagle Brand milk and 1/2 cup of RealLemon lemon juice and beat.

3.  Pour in a graham cracker crust.

4.  Bake for 30 minutes at 325.  Cool for 1 hour.  

Put in icebox/refrigerator for two hours and top with Cool Whip.  

Easy, easy cleanup and YUMMO!!