Masks are optional.
All the fall flavor without the crust!
1 can (15 oz) solid-pack pumpkin
1 can (12 oz) evaporated milk
1/2 cup sugar
1/2 cup Bisquick
2 eggs, beaten
2 tbs butter, melted
1 1/2 tsp pumpkin pie spice
2 tsp vanilla extract
In a large bow, combine all the ingredients. Transfer to a slow cooker coated with nonstick cooking spray. Cover and cook on low 3 hours or until a thermometer reads 160. Serve with whipped topping.
Contributed by Tamara Callahan
2 - 15 oz. cans apricot halves (drained) 3/4 cup packed brown sugar
1 cup Ritz cracker crumbs 1 stick margarine, melted
Grease 9x13 inch (or smaller) baking dish, and line bottom with drained apricots.
Mix brown sugar, cracker crumbs, and melted margarine. Sprinkle over apricots.
Bake at 325 degrees for 30-35 minutes.
Best served warm with ice cream or whipped cream topping.
* I added 1 cup granola, and it gave the dish a nice texture.
Contributed by Tricia Koehler
1 stick butter-flavored Crisco 1 tsp. salt
3/4 cup light brown sugar 1 tsp. baking soda
3/4 cup white sugar 2 eggs
3 cups Nestle's Semi-Sweet Chocolate Chips
1 tsp. vanilla 1 cup pecans, chopped fine
2 1/4 cups all purpose flour
Cream together by hand the Crisco, brown sugar, white sugar, eggs, and vanilla. Blend together flour, salt, and baking soda in a separate bowl. Gradually combine the shortening and flour mixtures. Add chocolate chips and pecans, mixing well. The dough will be stiff. Place by scoopful on a cookie sheet lined with parchment paper.
Bake at 350 degrees for 9-11 minutes, depending on whether you want the cookies soft or crunchy.
Contributed by Mary Dyche
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