Weekly Recipe

Pumpkin Crunch Dessert

Ingredients:
1 package
1 package yellow cake mix
1 can (16oz)
solid pack pack pumpkin
1 can (12oz)
evaporated milk
3
eggs
1 1/2 cups
sugar
4 teaspoons
pumpkin pie spice
1/2 teaspoon
salt
1 cup
chopped pecans
1 cup
melted butter
whipped topping

Preparation Directions:
Preheat oven to 350 degrees.
Grease bottom of 9x13 pan.
Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in large bowl.
Pour into pan.
Sprinkle dry cake mix evenly over pumpkin mixture.
Top with pecans.
Drizzle with melted butter.
Bake for 50-55 minutes or until golden.
Cool completely.
Serve with whipped topping.
Refrigerate leftovers. If you have any leftover, that is!!!

Weekly Recipe

Texas Caviar

1 can of garbanzo beans
1 can of black beans
1 can of kidney beans
1 can of corn
2 avocados
1 small yellow onion
a bunch of cilantro
Italian dressing
sugar
lime juice
salt

To make:Drain the beans and corn well. Put them in a bowl. Chop up the onion into very small pieces. Add them. Add about 1/3 bottle of Italian dressing to the mixture. Squirt in a whole buncha lime juice. Add some sugar. Like a 1/2 cup or something. And then add some salt. I love salt. Stir well. Cover. Chill overnight in the refrigerator.Before serving, drain the Texas Caviar quickly in a colander. Cube up the avocado and add it. Rip up as much cilantro as you want and add it too. Toss together. Serve with blue corn chips. Or Fritos. Or do what I did when I had guests last week and add some shredded smoked chicken breast and eat it with a fork as a salad.