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've posted this one before but it is absolutely delicious! Sandra Lee's Gnocchi gargonzola chicken **This is my changed rendition 1 pound potato gnocchi **I buy the boxed at Publix 1 pkg Knorr's three cheese sauce mix 2 cups milk 3 garlic cloves jarred crushed not minced 6 ounces Gorgonzola crumbles 1 store-bought roasted chicken (approximately 2 pounds), shredded 2 tablespoons chopped fresh parsley leaves To a large pot of boiling salted water, add gnocchi and cook for 3 to 4 minutes or until they float to the surface. Drain and return to pot; cover to keep warm. In a medium saucepan, over medium-high heat, whisk together white sauce mix and milk. Bring to a boil stirring constantly. Reduce heat to simmer and add minced garlic and Gorgonzola crumbles. Continue to simmer, stirring occasionally for 2 to 3 minutes as sauce thickens; remove from heat. Add shredded chicken to gnocchi. Pour sauce over warm gnocchi and chicken, and toss to combine. Serve warm and garnish with chopped fresh parsley.

I usually make Turkey Tetrazzini for New Years Day. Turkey Tetrazzini Recipe Ingredients 12 oz egg noodles, spaghetti, linguini or other pasta 12 ounces mushrooms, sliced (about 4-5 cups) 1/2 cup unsalted butter 1/4 cup all-purpose flour 1 1/2 cups of milk 1/4 cup cream 2 cups chicken broth 1/4 cup dry sherry, vermouth, or dry white wine 3 cups coarsely chopped cooked turkey 1 cup cooked peas 2/3 cup freshly grated Parmesan 1/3 cup shredded Swiss cheese 1/3 cup fine fresh bread crumbs Salt and Pepper 1 Cook the pasta according to the package directions, al dente; drain well and set aside. After you've started with the pasta, proceed to the next steps. 2 Preheat oven to 375°F. 3 Cook the mushrooms in 3 Tbsp of the butter over moderate heat, stirring, until all of the liquid they give off has evaporated, about 10 minutes. Set aside. 4 In a large, heavy saucepan, melt 1/4 cup of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes. 5 Gradually stir in the milk, cream, broth, and the wine or sherry. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 minutes. 6 In a large bowl combine well the pasta, the sauce, the mushrooms, the turkey, the peas, and salt and pepper to taste. Stir in 1/3 cup of the Parmesan and the 1/3 cup of Swiss cheese, and transfer the mixture to a buttered shallow 3-quart casserole. 7 In a small bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the Tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits. 8 Bake the Tetrazzini in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden

We have this a lot especially when the kids are all here...it makes a lot! Pork shoulder, cooked with barbecue sauce and onion, then shredded. Ingredients: pork shoulder roast, about 4 pounds 2 medium onions, thinly sliced 1 1/2 cups water 1 bottle (16 ounces) barbecue sauce, or 2 cups homemade sauce 1 cup chopped onion Preparation: Place half of the thinly sliced onions in bottom of slow cooker; add pork and water, along with remaining onion slices. Cover and cook on LOW for 8 to 10 hours or 4 to 5 hours on HIGH heat setting. Drain liquid from slow cooker; chop the meat coarsely and discard excess fat. Put the pork back in the slow cooker. Add barbecue sauce and chopped onion. Cover and cook on LOW for 4 to 6 hours longer. Stir occasionally. Serve with warm split buns and coleslaw. Serves 8 to 10.