Pecan Pumpkin Dessert

Happy Halloween Everyone!! I know everyone is probably getting all sweets’ed out, but I can’t help it. It’s kind of my thing 🙂 And I am so excited about this recipe that I have to post it today!! Seriously this is one of the best pumpkin desserts ever. No, let me rephrase, this is one of the best desserts I’ve ever had period.

The bottom is what totally makes this dessert. It’s crumbly and caramel tasting. The balanced perfectly by the creamy pumpkin and cream cheese frosting. Completely amazing! Enjoy!!

Quick tip: When you are lining your 9 x 13-in. pan with wax or parchment paper, first set the pan on the paper. Then use a pencil to trace the bottom of the pan onto the paper. And then just cut on the inside of the line and the paper will fit perfectly inside your pan. To get it to stay in place while you pour the filling into the pan, just spray the pan with cooking spray before adding the paper. The paper with stick to the spray preventing it from sliding.

Pecan Pumpkin Dessert

  • 2 cans (15 ounces each) solid-pack pumpkin
  • 1 can (12 ounces) evaporated milk
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 package (18-1/4 ounces) yellow cake mix
  • 1 cup butter, melted
  • 1-1/2 cups chopped pecans


  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 carton (12 ounces) frozen whipped topping, thawed

Line a 13-in. x 9-in. x 2-in. baking pan with waxed paper and coat the paper with cooking spray; set aside.

In a large bowl, combine the pumpkin, milk…

and sugar.

Beat in eggs and vanilla.

Pour into prepared pan.

Sprinkle with cake mix and drizzle with butter.

Sprinkle with pecans.

Bake at 350 degrees for 1 hour or until golden brown. Cool completely in pan on a wire rack. Invert onto a large serving platter; carefully remove waxed paper.

In a large bowl, beat the cream cheese, confectioners’ sugar and vanilla until smooth. Fold in whipped topping. Frost dessert. Store in the refrigerator. Yield: 16 servings.

Printable Recipe

Recipe from Taste of Home Baking Classics.


Garlic-Herb Braid

Ugh, I will be so ready when this week is over and things can slow down {specifically Halloween}!! It’s been like one Halloween party after another. Plus my kids switched schools this week. Plus we are selling my truck and getting a new vehicle. So the stress of it all has got me feeling tired and ready for a normal week.

It’s been fun though, I will admit. I mean what’s not fun about dressing up and pretending to be something else for a day. Here’s us in our costumes {My hubby isn’t in the picture cause he is a big fat fuddy duddy and wouldn’t dress up}. My little girl always has to be something pretty, even if it’s a pretty witch. Doesn’t make much sense to me, being that I have always been such a tom-boy, but I love having a little glamor girl. And of course the boys have to be something tough 🙂 Ammon, my baby has been obsessed with Batman all year, so that was a given what he would be, and Brody cracked me up how all night he tried to walk and talk like a robot.

Any-who, just a little look into our fun {and a little exhausting ;)} Halloween, but onto food!! First, I love love love love love this recipe (Did I mention I LOVE this recipe ;). Out of all the herb breads I’ve ever made, or tried, this one has got to be the best. If you have ever been to Macaroni Grill, it’s like their bread they serve you with the peppered olive oil. Only better, and not hard as a rock. Tons of flavor, but somehow such a comfort food at the same time. Seriously gives you that homey feeling, and I don’t even like rosemary and I loved this bread. Just take my word for it that this bread is amazing and try this recipe. You wouldn’t be disappointed!!

Garlic-Herb Braid

  • 4 to 4 1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 packages (1/4 ounce each) quick-rise yeast
  • 2 teaspoons dried basil
  • 1-3/4 teaspoons dill weed
  • 1-1/2 teaspoons salt
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon dried rosemary, crushed
  • 3/4 cup 2% milk
  • 1/2 cup water
  • 1/4 cup butter, cubed
  • 1 egg
  • 1 tablespoon butter, melted

In a large bowl, combine 1-1/2 cups flour, sugar, yeast and seasonings. In a small saucepan, heat the milk, water and cubed butter to 120-130 degrees.

Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes.

Divide dough into thirds. Shape each into a 15-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 25 minutes.

Bake at 375 degrees for 20-25 minutes or until golden brown. Brush with melted butter. Remove from pan to a wire rack to cool.

Yield: 1 loaf (16 slices).

Printable Recipe

Recipe from Taste of Home Fall Baking

Chicken Parmesan Skillet Pot Pie

I have been eye-balling this recipe for about 2 weeks now, and every time I look at it my mouth starts to water something fierce. I even made my way to Walmart to fetch a cast iron pan just for this recipe. Although, if you don’t have one, you can also just use a 9 inch cake pan. But I wanted the whole experience, so I had to have the skillet. So after getting my skillet, doing all the prep, baking, and photographing {As my hubby so impatiently stood by. He gets kind of grumpy and impatient the more I make him wait when he’s hungry :)}, this recipe did not disappoint! My husband went back for thirds, if that helps illustrate how good this was. The only thing I was missing was a little bit of garlic. If I were to make this over again, I would have added one mince clove of garlic into the crushed tomatoes. But other then that this recipe was so yummy. And it’s kind of a one dish meal, so no extra cooking involved.  Ultimate Comfort Food. So yummy! Enjoy!!
Chicken Parmesan Skillet Pot Pie
  • 28 ounce can crushed tomatoes
  • 1/2 teaspoon Italian Seasoning
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups cooked, shredded chicken (I used a rotisserie)
  • 1/4 cup shredded Parmesan cheese
  • 3/4 cup shredded mozzarella cheese
  • 1 refrigerated pie crust, room temperature
  • 1 egg white
  • 1/4 teaspoon Italian seasoning
  • 1 tablespoon shredded Parmesan Cheese
Preheat oven to 350 degrees.

Pour tomatoes into 9 inch cast iron skillet. Season with Italian seasoning, salt and pepper, stirring to combine. Add chicken and gently stir to incorporate into sauce.

Top with Parmesan…

and mozzarella cheeses.

Unroll pie crust and lay over chicken and cheese. I pressed the edges around the skillet, but feel free to tuck it inside the skillet if you desire. Cut some slits in the crust. Whisk egg white with 1 teaspoon water and brush a light coat over crust. Top evenly with Italian seasoning and Parmesan cheese.

Bake for 40 to 45 minutes, until crust is golden brown. Remove and let cool for 10 minutes before serving.
Makes 6 to 8 servings
Recipe from

Halloween Cake Pops

Here is a quick post for today. I’ve had this in my archives for a couple of weeks now and need to just finally post it already. Not that I didn’t think this recipe was yummy. Your standard cake pops, but with cute decorations. I love cake pops though. I think they are genius with the hard chocolate on the outside with the soft moist cake inside. Like a truffle, except with cake, right!? Yum! But I’ve just come to the conclusion that I hate to make them. I am not a craft person at all!! Any time I try to craft, whatever I make turns out looking like something a 3rd grader would make, if that :/ and I have come to the conclusion that this fits more under the craft category then the cooking/baking category. That’s just my theory, but if you don’t mind the tedious work that goes into these they do turn out so fun and cute for Halloween. My kids love them! Hence my daughters pier pressure that drove me to make these. But I have to say, never again. Just not my thing, but very good. My favorite is chocolate on chocolate {chocolate cake with chocolate frosting}. So scrumptious!! Enjoy!

Halloween Cake Pops

  • 1 baked and cooled 13 x 9-inch cake
  • 1 1/4 cup frosting
  • 1 package (14 to 16 ounces) green candy coating
  • 1 package (14 to 16 ounces) yellow candy coating
  • 1 package (14 to 16 ounces) orange candy coating
  • 1 package (14 to 16 ounces) white candy coating
  • 48 lollipop sticks
  • Black gel frosting or decorating icing (tube)
  • White gel frosting or decorating icing (tube)
  • Halloween sprinkles

*Prepare a cake from a mix according to package directions or use your favorite recipe. Cake must be cooled completely.

Line baking sheet with waxed paper. Crumble cake into fine crumbs in large bowl.

Add frosting to cake crumbs; mix until well blended. Roll into 1 1/2-inch balls (about 2 tablespoons cake mixture per ball); shape into squares or triangles. Place on prepared baking sheet. Cover with plastic wrap; refrigerate at least 1 hour or freeze 10 minutes to firm.

When cake balls are firm, place candy coating in deep microwavable bowl. Melt according to package directions, making sure not to overheat coatings. Dip one lollipop stick about 1/2 inch into melted coating; insert stick into cake ball (no more than halfway through). Return to baking sheet in refrigerator to set. Repeat with remaining cake balls and sticks.

Working with one cake pop at a time, hold stick and dip cake ball into melted coating to cover completely, letting excess coating drip off. Place in foam block to set. With candy corn cake pops, repeat dipping into orange and white candy coating after each layer has set completely. Return to refrigerator after each dip. If you are applying sprinkles, do so immediately after dipping into melted candy coating.

Once set use additional green melted candy coating for nose, stitches scar and ears. Pipe black get frosting over chocolate candy to create hair, eyes and mouth. Pipe two dots white frosting over black dots on eyes.

Makes 48 pops.

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Altered recipe from Halloween Food, Fun & Crafts.

Oreo and Peanut Butter Brownie Cakes

So, after being gone all last week, this has been catch up on the house week. Mostly laundry actually. Man, who knew that a weeks worth of laundry from 5 people could be so daunting. Yikes!! But I am kind of behind on my cooking and baking as well since I’ve been gone and cleaning. Not to mention, I needed an Oreo fix! So here we are. I saw this recipe earlier this week on a blog I kind of stock called Picky Palate. If you don’t follow this blog, you should!! It’s amazing. Plain and simple! And that is where I found this little concoction. Gorgeous, right!?! I love all the layers. Just makes you wanna take a bite, and really, all you need is a couple ingredients. You just prepare your brownie mix, spread oreos with peanut butter, stack, cover with brownie mix and bake. Easy and so delicious! Enjoy!!

Oreo and Peanut Butter Brownie Cakes

  • 1 box brownie mix, 8×8 inch size
  • 24 Oreo Cookies
  • 1/2 cup creamy peanut butter

Preheat oven to 350 degrees and line a 12 muffin cup baker with paper liners.

Prepare brownie mix according to package directions.

For each cupcake cup spread 1 teaspoon of peanut butter over 2 Oreo cookies and stack them on top of each other.

Place oreo stacks into the cupcake lined muffin cups.

Spoon 2 tablespoons of brownie batter over each stacked oreos and let it run down the sides of the cookies. If you have left over brownie batter, bake separately in a separate baker or muffin tin.

Bake cookies and brownies for 18 to 20 minutes, until brownies are cooked through. Let cool completely then serve.

Makes 12 servings

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Recipe from

Halloween Pizza

Today, I thought we would post something a little more simple. You don’t have to be a master chef to cook fun Halloween stuff for your family, and that is why I really like this recipe. Cause lets face it, not all of us have a lot of time to plan super intricate meals. Not to mention, not all of us love to cook. So this is a quick simple way to plan a fun Halloween themed meal without all of the work. You just buy a frozen cheese pizza and some veggies, add the toppings to make it look like a jack o’ lantern, bake and serve. Quick, easy, and a crowd pleaser {cause everyone loves pizza right!!}. Enjoy!!

Halloween Pizza

  • 1 frozen cheese pizza (12 inches)
  • 1 can (6 ounces) pitted ripe olives, drained and halved
  • 1 medium sweet red pepper
  • 1 small green pepper

Place pizza on a 12-in. pizza pan. Arrange olives in a circle around edge of pizza. Cut a nose, eyes and mouth from red pepper. Cut a stem and eyebrows from green pepper. Make a jack-o’-lantern face on pizza. Bake according to package directions. Yield: 6-8 servings.

Printable Recipe

Recipe from Taste of Home Ultimate Halloween

Pumpkin Walnut Cheesecake

Off vacation and back to business!! I made this right before I left and was holding on to the recipe so I would have something to post when I got back. But I can’t stand it anymore, I gotta post this recipe a day early. This cheesecake is awesome!! Creamier then a pumpkin pie, and has a nice crunchy surprise from the walnut brown sugar topping. If you like anything pumpkin then you will love this cheesecake. It does take a little longer to prepare and bake, so make sure you have at least 2 hours since baking this is gonna be an hour and a half, but it is so worth the wait. Enjoy!!

Pumpkin Walnut Cheesecake

  • 2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 6 tablespoons butter, melted


  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 3/4 cup packed dark brown sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 1/4 cup heavy whipping cream
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 5 eggs, lightly beaten


  • 6 tablespoons butter, softened
  • 1 cup packed dark brown sugar
  • 1 cup chopped walnuts

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). securely wrap foil around pan. in a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan.

In a large bowl, beat cream cheese and sugars until smooth. Beat in the pumpkin, cream, cinnamon and cloves until blended. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

Bake at 325 degrees for 1 hour. For topping, in a small bowl, combine butter and brown sugar. Stir in walnuts. Carefully sprinkle over hot cheesecake.

Bake 30 minutes longer or until center is just set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Printable Recipe

Recipe from Taste of Home Fall Baking.