Made this last nite, instead of the usual pumpkin bread, to take to friend. DELICIOUS! Of course, I had to sample it. Pumpkin Pie Cake 1 (18 1/4 ounce) package yellow cake mix 1 cup chopped nuts 1/2 cup unsalted butter, melted 1 (15 ounce) can pumpkin puree 1 (12 ounce) can evaporated milk 3/4 cup granulated sugar 2 large eggs 2 teaspoons pumpkin pie spice ***I made my own spice 1/2 teaspoon salt Directions: 1 Preheat oven to 350�F Grease a 13 x 9 x 2-inch baking pan. 2 Combine cake mix, nuts and butter until well mixed. Press mixture into bottom of prepared baking pan. 3 In a large bowl, combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice and salt. Beat with an electric mixer on medium speed for 2 minutes or until thoroughly combined. Spread over crumb mixture. 4 Bake for 50 to 55 minutes, or until set and tip of knife inserted into center of pan comes out clean. Cool on a wire rack. 5 Cut into squares and top with sweetened whipped cream if desired.

I found this one recently at Cooks.com and will be doing it this week, bought all the ingredients. HUNGARIAN STUFFED CABBAGE ROLLS Printed from COOKS.COM Read more about it at www.cooks.com/rec/view/0,181,156165-236207,00.html Content Copyright � 2011 Cooks.com - All rights reserved. Remove core from 1 (3 to 4 pound) cabbage. Separate the leaves and boil them uncovered for 5 minutes or until soft enough to roll. Drain and reserve liquid. 1 lb. chopped hamburg 1 med. onion, chopped 1/3 c. uncooked rice 1 egg, beaten Salt & pepper to taste Shape and place medium size patty in center of cabbage leaf. Roll to enclose meat. Shred remainder of cabbage and mix with: 1/2 lb. sauerkraut 1 med. sliced onion Place a layer of shredded cabbage and sauerkraut mixture in the bottom of a large pot. Place rolled stuffed cabbage in a layer. Cover with shredded cabbage and sauerkraut. Place remaining rolled stuffed cabbage and cover with remaining cabbage and sauerkraut. Combine: 1 can tomato paste 2 c. liquid reserved from cabbage 1 tsp. sugar Pour over layered rolls and, if necessary, add enough water to just cover cabbage. Place lid on pot and bring to boil. Lower flame to simmer approximately 2 hours.

OMG, this sounds awesome and I have tequilla Torta de Margarita serves 7-9 CAKE 3 large eggs 3/4 cup superfine sugar (5-3/4 ounces) 1 tablespoon freshly grated lime zest 1 teaspoon pure vanilla extract 1 cup all-purpose flour (5 ounces) 1 teaspoon baking powder 1/4 teaspoon table salt 3 tablespoons whole milk TEQUILA MILK 7 ounces condensed milk 1/2 cup sour cream 2/3 cup evaporated milk 1/4 cup whole milk 1/4 cup tequila 1. Adjust oven rack to middle position and heat oven to 350�H. Line a baking 8-inch square pan w parchment paper. Sift flour, baking powder and salt together. set aside. 2. Place eggs, sugar and lime zest in the bowl of a stand-mixer with whisk attachment, whisk on medium-high speed until thick and pale about 3 minutes. Gently fold in flour mixture then add milk and thoroughly combine. 3. Bake for 25-28 minutes, until the top is golden brown and a toothpick comes out clean. Cake should be slightly over-baked to develop flavor and a sturdy structure. Loosen side of cake with sharp knife. 4. While cake is baking, combine condensed milk and sour cream, whisk until smooth. Whisk in evaporated milk, whole milk and tequila; set aside. 5. Using toothpick, poke several rows of holes on top of the cake. Slowly pour tequila milk evenly over the top. Set cake on cooling rack and let cool completely, about 1 hour. Wrap cake in pan with plastic wrap and refrigerate at least 3 hours or up to 2 days. 6. Cut cake into squares and serve with sweetened whipped cream.

There were many reviews on this and all excellent. It was suggested to double the marinating sauce and serving sauce. Spicy Beef with Peanuts and Chilies (Fine Cooking) 1 lb. flank or similar steak, thinly sliced on the diagonal against the grain 2 Tbs. soy sauce 2 tsp. fish sauce 2 Tbs. fresh lime juice 1 Tbs. light brown sugar 1/4 cup salted peanuts 2 large shallots, coarsely chopped 2 Thai or serrano chiles, stemmed and coarsely chopped (don't seed) 3 Tbs. canola or peanut oil 1/3 cup coarsely chopped fresh cilantro 3 Tbs. chopped fresh basil Toss the steak with 1 Tbs. of the soy sauce, 1 tsp. of the fish sauce. Combine the remaining 1 Tbs. soy sauce and 1 tsp. fish sauce with 1 Tbs. of the lime juice and the brown sugar and set aside. Pulse the peanuts, shallots, and chiles in a food processor until finely chopped. Transfer to a small bowl. Set a 12-inch skillet over medium-high heat until hot, about 1 minute. Add 1-1/2 Tbs. of the oil and once it's shimmering, add the beef. Cook, stirring, until the beef just loses its raw appearance, about 2 minutes. Transfer to a plate. Reduce the heat to medium, add the remaining 1-1/2 Tbs. oil and the shallot mixture, and cook, stirring, until the shallots are soft, about 2 minutes. Return the beef to the pan. Stir the soy mixture and add it, along with half of the cilantro and basil, and cook, stirring to let the flavors meld, 2 minutes. Serve sprinkled with the remaining lime juice, cilantro, and basil.