SPINACH ARTICHOKE CHICKEN

SPINACH ARTICHOKE CHICKEN adapted from REE

2 tablespoons salted butter
2 tablespoons avocado oil 
4 thin-cut chicken breast steaks
FRESH ground sea salt and black pepper
WONDRA flour, for dredging
1/2 red onion, diced 
2-3 cloves garlic, minced 
Two 8-ounce jars quartered artichokes, drained WELL 
3/4 cup white wine 
3/4 cup heavy cream 
1 cup grated Parmesan
One 4-ounce jar diced pimientos, drained WELL  (optional)
3 cups baby spinach 
1 MEDIUM lemon, juiced 

  • Heat the butter and avocado oil together in a large nonstick skillet over medium-high heat.
  • Generously sprinkle the chicken on both sides with salt and pepper, dredge with flour lightly and add them to the skillet.
  • Cook until nicely browned and cooked through, about 3 minutes per side.
  • Remove to a plate.
  • Add the onion and garlic to the skillet and stir until slightly softened, about 30 seconds, then add the artichokes and cook, stirring, until the artichokes are hot and the onions are translucent, 1 to 2 minutes.
  • Pour in the wine and stir, then add the cream and more black pepper adjusting seasoning to your tastes.
  • Let the sauce come to a simmer, then add the Parmesan and cook for a minute to thicken.
  • Add the pimientos if using, spinach and lemon juice, then stir  1-2 minutes until the spinach has wilted.
  • Nestle the chicken back into the skillet, spooning a little sauce over the top.

RANCH CHICKEN QUESADILLA FOLD OVERS aka STACKED TACOS

I’d been making something similar to Ree Drummond’s version of these for several years now that we called stacked tacos. When I saw her recipe in a magazine it reminded me how much we enjoyed these. For some reason they are a cold weather meal for us that we made regularly when we were back east 😀

RANCH CHICKEN QUESADILLA FOLD OVERS aka STACKED TACOS
6 strips bacon, cooked and crumbled
1-2 cups rotisserie chicken pieces
2 cups of shredded Mexican blend cheese
1 bunch green onions, thinly sliced
1 batch Jalapeno ranch dressing
4 (8-10) inch flour tortillas
2 tablespoons butter
Salsa, for dipping
Sour cream, for dipping

  • On each tortilla make a slit from the center to the edge.
  • Spread a dollop of the dressing over the entire tortilla.
  • Toss chicken pieces and green onions with the remaining dressing.
  • Arrange a layer of chicken pieces over one quarter of the tortilla.
  • Fold tortilla over chicken.
  • Add a layer of cheese to the quarter of tortilla that overlaps the chicken.
  • Sprinkle the crumbled bacon over the cheese.
  • Spread a thin layer of salsa on the next layer.
  • Fold last quarter of tortilla over the cheese and bacon layer. You should now have a stacked triangle looking quesadilla.
  • Press down gently to secure the pieces.
  • Heat butter in large skillet or griddle over medium high heat.
  • Grill each quesadilla, carefully flipping to toast and crisp until both sides are golden, the cheese is melted and the chicken is heated through.
  • Serve with salsa and sour cream.

JALAPENO RANCH DRESSING
2 cups buttermilk
2 cups mayonnaise
1 tablespoon onion powder
1 tablespoon crushed parsley flakes
2 tablespoons Penzey’s California crushed jalapenos
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon white pepper

  • Whisk all together and chill overnight before serving if you have time. The flavors meld together better with time.

PLAIN ‘ol PUMPKIN PIE SPICED DUMP CAKE

Is it pie? Is it Cake? Is it creamy? Is it crunchy? Who cares – it’s delicious! 😀

PUMPKIN PIE DUMP CAKE – a pumpkin pie and a spice cake all rolled into one!

15 ounce can pumpkin puree (NOT pumpkin pie mix)
12 ounce can evaporated milk
3 LARGE eggs
1 cup sugar
1 teaspoon QUALITY ground cinnamon
1/2 teaspoon nutmeg
1 box spice cake mix
1/2 cup sweetened coconut
1/2 pecan pieces
3/4 (1) cup unsalted butter, melted
Whipped cream
FRESH grated nutmeg
FRESH grated cinnamon

  • Preheat oven to 350°.
  • Spray a 9×13 baking dish with nonstick cooking spray.
  • In a medium bowl, combine pumpkin puree, evaporated milk, eggs, sugar and cinnamon until well-combined. It will be very liquidy.
  • Pour this pumpkin mixture into the baking dish.
  • Sprinkle dry cake mix evenly on top of pumpkin mixture.
  • Sprinkle coconut pieces and pecans all around the top.
  • Drizzle melted butter over the top.
  • Bake for 1 hour. 
It might still be just a bit jiggly in the middle when done, but it will continue to set up as it cools.
  • 
Let it cool for AT LEAST 30 minutes before slicing and serving.
  • Top with FRESH whipped cream and a sprinkling of FRESH grated nutmeg and cinnamon.

HAPPY HOMEMAKER MONDAY with MENU LINKS week #39 of 2021

Be sure to join us for Happy Homemaker Monday and link up
with our host, Sandra at Diary of a Stay at Home Mom

I hope you are all doing well as we head into this first week of fall! I’m so excited! We did get our rain over the weekend and it was splendid, but seriously only a drop in the bucket compared to what we need!!

It took 583 days, but I received the most precious gift yesterday!! Munchkin hugs!! I’d missed those sooooooo verrrrrry much! I can’t believe how much they had grown!!! 😀

We were supposed to be getting some cooler weather with this storm that just passed and we did, but for some reason we’re returning to a warmer week to welcome in fall. I’m hoping it’s just one of those times when the high will happen for just an hour a day since the lows are pretty good. Unfortunately, there is no more rain for this week.

The good news I FINALLY got one of my referrals to one of the specialists I need. Hopefully soon I’ll be able to eat some different things for breakfast, but for today it’s some lovely hot water and peach yogurt for breakfast!

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I THINK WE HAVE A WINNER! That is if all goes as planned! Whirlpool is supposed to be here a week from tomorrow to install the new replacement machine. I’ll then have to play catch up, but I think last Friday was the last expensive trip to the laundromat! 😀
  • GROCERIES & ERRANDS I have a pedicure appointment tomorrow and will do a few errands and pick up a few groceries at that time. I have the first appointment with one of the specialists on Friday.
  • PAPERWORK & PHONE CALLS I’ve been making some headway, but there always seems to be something that replaces whatever I’ve crossed off my list.
  • RECIPE RESEARCH & MENU PLANNING I have the menu planned until we leave in a few weeks. And then I’ll start a new plan for cooler weather meals when we get home in November. I am going to try a butcher delivery service in November also.

WHAT’S ON THE DVR/TV
  • NETFLIX Virgin River, Money Heist, Walking Dead
  • DISNEY+ TURNER & HOOCH
  • DISCOVERY + MYSTERIES of the Abandoned
  • CABLE – We watched a cheesy OLD movie MEN at WORK on the day it rained and the original DRACULA from 1931, NFL, NASCAR, HALLOWEEN WARS, HALLOWEEN BAKING CHAMPIONSHIP, HALLOWEEN BIG BAKE, GIRL MEETS FARM, GUY’S GROCERY GAMES AND THE FALL SEASON SHOWS BEGIN TODAY!

I’m between reads and trying to catch up on a few magazines while I decide what to read next.

We did get to take a walk between rounds of the storm on Saturday. It was near dusk so I was able to capture this cool shot. And then this absolutely GORGEOUS sunset last night. These are both unedited photos. I can’t believe how lucky I was to happen into them both.

This little turtle appeared a bit stranded as the pond is drying up 🙁 he wasn’t, but he was there for so long we figured he was waiting for more water so he didn’t have to slug through the mud. There is only a couple inches of water in the pond that just 18 months ago was threatening to run over the road.

But my favorite from the week is Olivia and Rizzo! I’ve really missed that smile!  I should have gotten all 3 munchkins to show how much they’ve grown!!

 

 

I know this says hello weekend, but I wish it said hello fall!!! I’m so ready!

with the links to last week’s posted recipes, featured party links for the week and upcoming recipes to be posted soon.
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
CHEDDAR, BEEF & POTATO CASSEROLE & SALAD
RANCH CHICKEN QUESADILLA FOLDOVERS & SALAD
HAMBURGER SOUP with BLACK PEPPER BUTTERMILK BISCUITS
C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT
SPINACH ARTICHOKE CHICKEN & SALAD
CHICKEN DIVINE with NEW POTATOES & GREEN BEANS
C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT
DESSERT
STRAWBERRY CAKE for DIANA’S BIRTHDAY

  • BEER BRAISED CHUCK ROAST
  • PLAIN ‘OL PUMPKIN SPICE DUMP CAKE
  • ENCHILADA MEATBALLS, RE-FRIED RICE & TEX-MEX RICE

BLACK FOREST DUMP CAKE

There’s an original version of this cake from the 1980’s, but there are ever so many possibilities to build on the flavors and make your own version! BLACK FOREST is one of my ALL time favorite versions. The other is the CARAMEL APPLE PECAN. 😀 That recipe will be coming up soon. 😀

BLACK FOREST DUMP CAKE
1 LARGE can crushed pineapple, drained, but save the juice!
21 ounce can COMSTOCK country cherry pie filling
1 box MOIST devil’s food cake mix
1/2 cup sweetened coconut
1/3-1/2 cup crushed pecans
1/2 cup butter, melted

  • Preheat oven to 350°.
  • Lightly spray 9×13 cake pan with non-stick spray.
  • Pour crushed pineapple into pan.
  • Pour cherry pie filling into pan. You can stir to mix them up a bit, but it is not necessary. Let your OCD decide 😀
  • Evenly sprinkle dry cake mix over the pineapple cherry mixture and press down lightly.
  • Whisk together the pineapple juice and the melted butter.
  • Pour butter mixture over dry cake mix evenly making sure to cover all the dry cake mix.
  • Sprinkle with coconut and pecans.
  • Bake 35-40 minutes.
  • Cool slightly.
  • Top with whipped cream if desired

NOTE: If you still have dry cake mix showing, use a sheet of wax paper over the top of the cake and lightly press coconut and pecans into cake mix and butter. You can use a fork instead of the wax paper, but it takes a bit longer and then you have to lick the fork at the end. 😀

ASIAGO PASTA PEAS

ASIAGO PASTA PEAS
16 ounces ditalini pasta
2 cups FRESH hulled peas
2 green onions, minced
1 clove garlic, minced
2 cups heavy cream
1 tablespoon butter
1 teaspoon onion powder
FRESH ground sea salt and black pepper, to taste
1 cup shredded Asiago cheese

  • Cook pasta per package directions.
  • Drain well and return to pot.
  • Whisk together the heavy cream, salt, pepper and onion powder.
  • Add cream mixture, garlic and peas to pan you cooked the pasta in and bring to a simmer over medium-low heat.
  • After 2 minutes add in pasta.
  • When cream begins to thicken fold in cheese, stirring to melt.
  • Season to taste.
  • Serve immediately.

“BUTTERMILK” APPLE CIDER GRILLED CHICKEN

“BUTTERMILK” APPLE CIDER GRILLED CHICKEN
4-6 chicken breasts
2 tablespoons avocado oil
2 cups WHOLE milk
4 tablespoons apple cider vinegar
2 teaspoons garlic powder
2 teaspoons onion powder
FRESH ground sea salt and black pepper

  • Place chicken breasts in a LARGE ziploc bag.
  • Whisk together the milk and apple cider vinegar.
  • Pour milk mixture over the chicken and seal tight. Marinate over night or at least 8 hours. Turn every few hours if you can.
  • Remove the chicken from the refrigerator 1 hour before grilling.
  • Preheat grill and spray with non-stick spray.
  • Grill chicken 3-4 minutes per side.

NOTE: Grill time will vary based on whether you use bone in or boneless chicken breasts as well as how thick they are. Adjust accordingly.

TUSCAN CHICKEN VEGGIE STEW with CHEESY SCALLION SODA BREAD

TUSCAN CHICKEN VEGGIE STEW with CHEESY SCALLION SODA BREAD

TUSCAN CHICKEN VEGGIE STEW
1 red onion, chopped small
4-6 cloves garlic, FINELY minced
1/4-1/2 teaspoon crushed red pepper
1/2 teaspoon FRESH ground black pepper
1/4 cup avocado oil
3 celery heart ribs, FINELY diced
2 carrots, FINELY diced
1 red bell pepper, chopped small
2 tablespoons QUALITY tomato paste
FRESH ground sea salt and black pepper, to taste
1 bunch Italian flat leaf parsley, chopped
2 tablespoons FRESH chopped thyme leaves
2 tablespoons FRESH chopped rosemary leaves (optional)
4 cups chicken stock**
4 cups diced rotisserie chicken pieces
1-2 cans cannellini beans, drained WELL
1 can stewed tomatoes
1 cup Arborio rice

  • Heat avocado oil over medium heat in a large cast iron saute pan or enamel covered cast iron.
  • Add onions, red pepper, garlic and black pepper and stir 2-3 minutes.
  • Add celery, carrots, bell pepper and tomato paste.
  • Season generously and saute 4-5 minutes.
  • Add herbs, stock tomatoes and cannellini beans.
  • Simmer at least 45 minutes to an hour. It tastes better the longer it simmers. 🙂
  • 45 minutes before serving add chicken pieces and rice, stirring to combine.
  • Simmer until rice is tender.

**NOTES:

  • I like to use homemade chicken tomato bone broth from the end of the garden season.
  • Because it tastes so much better the longer it simmers, it makes a WONDERFUL slow cooker dish.

CHEESY SCALLION SODA BREAD
3 1/2 cups all purpose flour
1 teaspoon FRESH ground black pepper
1 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon FRESH ground sea salt
1/2 cup + 2 tablespoons butter, softened
1 cup shredded sharp cheddar cheese
1/2 cup shredded Parmesan cheese
1 large bunch green onions, halved and sliced thin
1 cup heavy cream
1/4-1/3 WHOLE milk, depending on consistency
1 LARGE egg

  • Preheat oven to 350°.
  • Sift together the dry ingredients.
  • Cut in softened butter.
  • Add cheeses and mix until crumbly.
  • Add onion pieces and mix until well distributed.
  • Whisk egg into whole milk and heavy cream.
  • Add wet ingredients to the dry ingredients, mixing dough just until it comes together.
  • Form into a LARGE round or 4 small rounds.
  • Transfer to baking sheet lined with a SILPAT.
  • Slice an X into the tops for venting.
  • Bake 1 hour.
  • Let cool 15-30 minutes before serving. The centers will continue baking during the cooling time.

NOTE:

  • If making into smaller rounds or roll size, adjust the baking time accordingly. For 4 rounds I bake 45 minutes. For 8 rolls I bake 25-30 minutes.

This meal is a

HAPPY HOMEMAKER MONDAY with MENU PLANS and links WEEK 38 of 2021

Be sure to join us for Happy Homemaker Monday and link up
with our host, Sandra at Diary of a Stay at Home Mom

I hope you had a wonderful weekend. Mine was quiet. I got my flu vaccine on Saturday morning and felt a bit puny after so napped, relaxed and watched NASCAR Saturday and football Sunday. I’m jumping right in as I have a busy morning to catch up on what I didn’t get done over the weekend.

Up here in the Pacific North West we are known for being green and generally wet. The past town summers have been EXTREMELY dry. The ponds near the house are even all but dried up because it’s been so dry. The last significant rain we got was in April and even then it was unusually low. Even wildlife is struggling. That was the bad news. The good news we are finally supposed to start getting some rain along with much cooler temperatures!!! Significant rain at that. So, cross your fingers!! I’m praying this means that fall is here and our rain patterns are returning to normal.

The update on the medical situation is NOT good. I’ve been waiting 3 weeks for a callback to schedule the appointment with the Chronic Care Manager. Last week when I was in town I PHYSICALLY went in to ask what was going on. The receptionist was quite curt bordering on rude and said “you just called this morning”. That was not true. The doctor referred me on August 23rd. I called on August 27th and then again on September 7th – reasonable amounts of time. According to the receptionist I called at 8:37 on the 9th which I did not. I suggested that maybe that note was put on my record accidentally. She said their records are EXACT. I said well so is my phone and I pulled up the calls showing her that I had not called since Tuesday. She just tsked her tongue.

I’m left feeling that my medical facility is not doing things correctly and that perhaps even my medical records have been compromised??

I was finally called back late Friday and told that she will be out for an “indefinite” time due to COVID and that I would have to wait for her return. Honestly, they should have called me to begin with!!!

The entire facility is having a COVID crisis so I wasn’t actually anxious to go in there to begin with, but when I was told I would have to “wait” I just about lost it. She is the only one available in this area. I hope she is better soon, but I shouldn’t have to ask for a referral elsewhere for a life threatening issue, it should be offered.

Now I’m waiting for a referral to another town that is either an hour or 2 hours away depending on which direction is available. I will be following up on this later today, tomorrow and the next day and the day after that until I can receive the help I need.

All this was my long winded way of releasing the tension and to say that I’ll be having hot water and yogurt again this morning 😀

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I’m going to call Whirpool a little later this morning to get an update on the washing machine replacement in hopes of good news that will keep me from going to the laundromat on Friday morning. I’ve been doing a little sorting for things to donate to a women’s home her in town. I also need to vacuum.
  • GROCERIES & ERRANDS I’ll be heading out later this morning for just a few items. Hubby has 2 appointments on Friday.
  • PAPERWORK & PHONE CALLS I have several of each to do!
  • RECIPE RESEARCH & MENU PLANNING I did everything I’m going to to get us until our trip later next month. I even put together a few recipes for Thanksgiving and Christmas and planned a few Christmas cookie recipes for the neighbor plates.

WHAT’S ON THE DVR/TV
  • NETFLIX Virgin River, Money Heist, Walking Dead
  • REDBOX 12 MIGHTY ORPHANS
  • DISCOVERY + MYSTERIES of the Abandoned
  • CABLE – NASCAR, Guy’s Grocery Games, Bobby & Giada in Italy, Guy’s Ranch Kitchen, Girl Meets Farm, Beat Bobby Flay, Clash of the Cones, Chesapeake Shores, MasterChef

The book I was reading last week and said I probably wouldn’t continue the series with got better. So I’m now reading book #2 in the series of Magnolia Inn by Anne Marie Meyer.

I didn’t take many pictures last week, but the black eyed Susan’s are looking pretty good.

 

with the links to last week’s posted recipes, featured party links for the week and upcoming recipes to be posted soon.
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
TUSCAN CHICKEN VEGGIE BEAN STEW with CHEESY SCALLION SODA BREAD
ENCHILADA MEATBALLS, REFRIED BEANS & SPANISH RICE
BEEF & NOODLES
C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT
BUTTERMILK GRILLED CHICKEN, PARMESAN PEAS PASTA & SALAD
BEER BRAISED CHUCK ROAST & SOUR CREAM SMASHED POTATOES
C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT
DESSERT
BLACK FOREST DUMP CAKE

  • GREAT GRANS CHICKEN & NOODLES

RUSTIC TOMATO CHICKEN SAUSAGE RAGU ~ FAITH & FOOD FRIDAY #16

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER: Dear God, Thank You for Jesus. Thank You for family. Thank You for friends. Thank You for good things to eat and a warm bed to sleep. We love You! Amen.

This is a FUN recipe and much more simple than you would think. The way I make it also uses my veggies that are a bit past their prime and the bones and scraps from my Costco rotisserie chicken. It is literally a kitchen sink recipe that you can make up as you go 😀

RUSTIC TOMATO CHICKEN SAUSAGE RAGU
1 rotisserie chicken (Costco)
4 cups Roma tomatoes (preferably homegrown), rustically cut into pieces
2-3 slices bacon, chopped
2 tablespoons butter
2 shallots, FINELY chopped
4 ounces (2 large links) Sweet Italian sausage. casings removed
1/4 cup FRESH chopped Italian Pasta herbs (parsley, basil, oregano)
2 cloves garlic, minced
FRESH ground sea salt and black pepper, to taste
1 cup Marsala wine
1-2 tablespoons QUALITY tomato paste
8 ounces tomato sauce
1/4 cup powdered Parmesan cheese
Grated Parmesan cheese, for garnish

  • Debone chicken and place skin, bones and tomato pieces in a dutch oven.
  • Cover with 10-12 cups of water.
  • Cover and simmer 3 hours.
  • While bone broth is simmering, small dice chicken pieces and set aside.

 

  • Heat LARGE saute pan/crock and add bacon pieces, sauteing until crisp.
  • Remove bacon pieces with a slotted spoon and set aide to drain.
  • Add butter and when melted, add sausage, herbs, garlic, and shallots, sauteing until sausage is crumbly.
  • Add Marsala wine, tomato paste and tomato sauce.
  • Strain bone broth through a sieve, mashing any large tomato chunks, into your saute pan with the sausage mixture. (Discard bones and skins.)
  • Stir well until blended.
  • Simmer over medium low heat 2 hours.
  • Adjust seasoning.
  • Add a cornstarch slurry if you want to thicken it up.
  • Serve over prepared pasta and top with a bit of grated Parmesan cheese.

PAN SEARED CHICKEN with RUSTIC TOMATO HERB PAN SAUCE

PAN SEARED CHICKEN with RUSTIC TOMATO HERB PAN SAUCE
2 tablespoons unsalted butter, softened
2 garlic cloves, FINELY minced
1 tablespoon chopped FRESH thyme leaves
1 tablespoon chopped FRESH oregano**
1 tablespoon chopped FRESH Italian flat leaf parsley**
1/2 teaspoon sweet paprika
FRESH ground sea salt and black pepper
1/4 cup WONDRA flour
1 small shallot, FINELY chopped
2 cups grape or small cherry tomatoes, halved
4 chicken breasts

  • Mix together the softened butter, thyme and parika in a small bowl.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Melt 1 tablespoon of your herb butter in a heavy skillet over medium heat.
  • Season chicken breasts with FRESH ground sea salt and black pepper.
  • Dredge chicken breasts with Wondra flour and then add to the sizzling butter. Sear breast on each side for 3-4 minutes until cooked through.
  • Transfer chicken to plate, tent with foil and keep warm while you prepare the sauce.
  • Increase heat slightly.
  • Add shallots and tomatoes to pan, stirring occasionally, until they begin to char, about 5 minutes.
  • Mash tomatoes slightly to release their juice.
  • Add remaining butter, stirring to blend.
  • Season to taste.
  • Plate chicken and spoon sauce over.

**NOTE: I like to buy the “Pasta Mix” in the produce section. It is a combination of oregano, basil, thyme and Italian parsley.

P3 #2 PUMPKIN PINEAPPLE PECAN DUMP CAKE

P3 #2 PUMPKIN PINEAPPLE PECAN DUMP CAKE

I found the basic recipe somewhere, but it just seemed soooooo plain that I had to rework it and embellish it to bring out the best of the season.  The pineapple adds a sweet, yet tangy bite. The nuts add a bit of crunch that this dessert really needed and the FRESH grated nutmeg on top adds a fresh, rich aroma and a woody, bittersweet flavor with a hint of clove.

P3 PUMPKIN PINEAPPLE PECAN DUMP CAKE gets its name because you literally just dump the ingredients in, bake and voile you have a cake with NO real mixing, just a little whisking having been done! It is a pumpkin pie and a spice cake all in one yummy bite!

15 ounce can pumpkin puree (NOT pumpkin pie mix)
12 ounce can evaporated milk
1 LARGE can crushed pineapple, DRAINED REALLY, REALLY WELL
3 LARGE eggs, 1 WHOLE and 2 yolks
1 cup sugar
1 1/2 teaspoons QUALITY ground cinnamon
1 box moist spice cake mix
scant 1 cup unsalted butter, melted
1/2 – 3/4 cup crushed walnuts or pecans (optional)

  • Preheat oven to 350°.
  • Spray a 9×13 baking dish with nonstick cooking spray.
  • In a medium bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, drained pineapple, nutmeg and cinnamon until well-combined. It will be very thin, don’t worry!
  • Pour into the baking dish.
  • Sprinkle dry cake mix evenly on top of pumpkin mixture.
  • Drizzle melted butter evenly over the top.Use a fork to gently press down any exposed cake mix so that the butter completely covers the dry mix.
  • Sprinkle with nuts if using.
  • Bake 55-60 minutes. It might still be a bit jiggly in the middle but as long as the edges are set it will continue to set up as it cools.
  • Let it cool for at least 30 minutes before slicing and serving. Chill if not serving immediately after the 30 minutes. Let come to room temperature before serving.
  • Serve with a dollop of whipped cream and sprinkle of nutmeg.