More recipes!

Slow Cooker Garlic and Brown Sugar Chicken

submitted by Kirstin Johnson

Ingredients:

4-6 chicken breasts (or thighs would work great too!)

1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Rice or noodles, cooked
Red pepper flakes (optional)

Directions:

Spray slow cooker with non-stick cooking spray. Place chicken (I used frozen chicken, thawed chicken works great too) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).

Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.

 

Lemon Pie

submitted by Venice Richards

1 large carton of Kool Whip

1 large can of frozen lemonade - thawed
1 can of Eagle Brand milk
Grated lemon rind

Stir all ingredients together until smooth and pour into any kind of crust you like - we use graham crackers

Then cover and put in the freezer and serve frozen

Wilderness pie filling can be an optional topping....

 

Another yummy recipe!

Caprese Lasagna Roll Ups

 submitted by Janet Sparks
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Ingredients

8 lasagna noodles, uncooked

14 oz freshly shredded, low-moisture part skim Mozzarella cheese, divided

3/4 cup Ricotta cheese
1 large egg white
1/3 cup freshly, finely shredded Parmesan cheese (about 1 1/4 oz)
freshly ground black pepper
3 - 4 medium Roma tomatoes, thinly sliced (about 1/6 inch thick slices)
1/4 cup chopped fresh basil, plus more for garnish
1 small jar of spaghetti sauce

Instructions

Preheat oven to 350 degrees. Cook pasta according to directions listed on package to al dente. Drain pasta (DO NOT rinse with water) and align lasagna noodles in a single layer on a large sheet of parchment or wax paper.

For filling, in a large mixing bowl, whisk together ricotta cheese and egg white until well blended. Stir in Parmesan cheese. Mix in 12 oz. of the Mozzarella cheese and season with black pepper to taste (I wouldn't recommend seasoning with salt just because the cheeses already have plenty of salt).

Place 1/4 cup of the cheese mixture over each lasagna noodle and spread into an even layer, going from one end of the lasagna to the other. Align 4 thin tomato slices over cheese mixture then sprinkle fresh basil over top. Snugly roll lasagna noodles to opposite end. Spread about 1/4 cup pasta sauce in the bottom of an 11 x 7 inch baking dish. Align lasagna roll ups, seam side down in dish. Top each roll up with about 2 Tbsp of the pasta sauce (covering edges of pasta so they don't dry out while baking). Sprinkle top with remaining 2 oz. shredded Mozzarella. Bake in preheated oven 30 minutes. Remove from oven, plate pasta and garnish with plenty of basil ribbons. Serve warm.

 

Another recipe from the Relief Society Social Dinner!

Muddy Buddies

submitted by Teresa Woodbury

9 cups Rice Chex®, Corn Chex®, or Chocolate Chex® cereal (or combination)

1 cup semisweet chocolate chips (I use milk chocolate)
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Into large bowl, measure cereal; set aside.

In 1-quart microwaveable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Oak Hill Ward Recipes!

Hi Oak Hill Ward Relief Society Sisters!

We are going to try resurrecting this recipe blog. Here are some recipes that have been in the Relief Society Newsletter recently or that we have enjoyed recently. If you have any recipes that you would like to add, please email them to: amy.seiter@gmail.com.

Main Dishes

Beefy Biscuit Cups Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

•1 pound ground beef

•1 jar (14 oz) spaghetti sauce

•2 tubes (8 oz each) large

refrigerated biscuits

•1 cup (4 ounces) shredded cheddar cheese

Directions:

•In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the spaghetti sauce; cook over medium heat for 5-10 minutes or until heated through.

•Press biscuits onto the bottom and up the sides of greased muffin cups. Spoon 2 tablespoons beef mixture into the center of each cup.

•Bake at 375° for 15-17 minutes or until golden brown. Sprinkle with cheese; bake 3 minutes longer or until cheese is melted. Yield: 8 servings.

Chili Recipe:

Sita Jasper’s award winning chili recipe

Brown Ground Beef (I typically use ½ of a tray that I buy from Costco – not sure how many pounds that is)

Drain and add ½ cup chopped onions

Add ½ cup finely chopped celery (optional, but it gives it lots of great flavor-if finely chopped, the kids won’t even know it’s in there)

Add 4 x16oz cans of Chili (I use Nalley’s)

Add 2 x 16oz cans Diced Tomatoes

Add 1 cup of Brown Sugar to sweeten – add more if needed

Optional:

Add a can of Hominy

Add a can of Corn

Serve with Scoops Chips!  

Savory Tomato Pie

from Molly's Restaurant in Provo

Submitted by Janet Sparks

1 baked 9 inch pie crust

1 1/2 cups grated mozzarella cheese

3 to 4 cups diced and drained fresh tomatoes

1 cup finely sliced fresh spinach or basil leaves

1 tsp. crushed garlic

3/4 cup mayonnaise

1/4 tsp. black pepper

1/3 cup grated Parmesan cheese

Put 1/2 of the mozzarella cheese on the bottom of the pie crust.  Cover with tomatoes and then layer spinach or basil over the tomatoes.

Mix garlic, mayonnaise, remaining mozzarella, pepper, and Parmesan cheese.  Spread on top of the pie. Take strips of foil and press around exposed pie crust.  If you don't, it will continue to bake and darken or burn.   Bake at 350 degrees for 35 minutes or until the cheese is golden and hot.  Serve warm or cold. 

Serves 8.

Breakfast Recipes

Bisquick Coffee Cake

2 cups of Bisquick               

2/3 cup of milk

1 egg                                      

2 tablespoons of sugar

For the Topping :

1/3 cup Bisquick                  

1/3 of brown sugar

1/4 tsp of ground cinnamon            

2 tbls of butter

In a large bowl , add 2 cups of Bisquick and 2/3 cups of milk. Add in the egg.  Add the Sugar last and keep on mixing.

Topping:  add  1/3 cup of Bisquick into a small bowl with 1/3 cup of brown sugar. Add 1/4 tsp of ground  cinnamon. Add the 2 tbls of butter and mix with a fork or a pastry mixer until crumbly.  Preheat oven to 400 degrees. Put the dough on the baking dish and spread the topping mix over the dough.  Place the Baking dish into the Oven and let it bake for 25 min.  Cool 10-20 minutes.

EASTER BREAKFAST CASSEROLE

10 bacon strips, diced        

1 c. sliced mushrooms

1/2 cup sliced green onions             

1/4 cup butter, cubed

1/4 cup all-purpose flour                  

1/4 teaspoon salt

1/4 teaspoon pepper                        

2 cups milk

1-1/2 cups (6 ounces) shredded cheddar cheese

8 eggs                                                    

1/2 cup milk

1/2 teaspoon pepper                         

1/4 teaspoon salt

4 English muffins, split, toasted and lightly buttered

2 tablespoons minced fresh parsley

Directions

In a large skillet, cook bacon until crisp. Remove bacon and set aside; discard all but 2 tablespoons of drippings. Sauté mushrooms and onions in drippings until tender; set aside.

In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth; cook until bubbly. Gradually stir in milk and cheese; cook and stir until thickened. Stir in the bacon, mushrooms and onions; remove from the heat and set aside.

For scrambled eggs, beat the eggs, milk, pepper and salt; pour into a greased skillet. Cook and stir gently until eggs are set. Remove from the heat and set aside.

Cut English muffin halves in half again. Place in a greased 11-in. x 7-in. baking dish. Cover with half of cheese sauce. Spoon eggs over all; top with remaining sauce. Sprinkle with parsley.

Bake, uncovered, at 325° for 20-25 minutes or until bubbly. Yield: 4-6 servings.

GERMAN PANCAKES

1 C. milk                               

1/4 tsp salt

1 c. flour                               

6 T. butter

6 eggs

With beater, combine milk, flour, eggs and salt.  In 9x13 pan, melt butter in hot oven.  Pour batter into hot pan and bake immediately at 450 for 25 minutes.  Serve with syrup or jam.

Salads

BLT Potato Salad

submitted by Janet Sparks - this salad was at the Relief Society Social Dinner in August

2 lbs. potatoes, cooked, cooled, and cut up

1 cup mayonnaise

1/4 cup chopped fresh chives

1 Tbsp. white vinegar

8 to 10 sliced cooked bacon, crumbled

3 cups loosely packed, chopped romaine lettuce

2 cups cherry tomatoes (half them if they are large)

Mix mayonnaise, chives, and vinegar. Stir into potatoes. Add bacon and tomatoes. Stir in lettuce just before serving.

CHINESE CHICKEN SALAD   

1 head lettuce                                    

1 chicken, diced

1 can water chestnuts, drained

2-3 green onions, diced                   

1/2 cup sesame seeds

1/2 pkg. won tons

1 can chunky pineapple, drained

Cashews, celery, and Mushrooms

DRESSING

4 tbls. sugar

2 tsp salt

1/4 cup olive oil

4 tsp. rice vinegar  (add more if desired)

Combine chicken, chestnuts, onions, celery, nuts, and mushrooms.  Marinate them in the dressing for about an hour.

Deep fry the won tons, crumble and add to lettuce and the rest of the salad.  Brown the sesame seeds in broiler (only takes a minute) and sprinkle over salad.

Spring Salmon and Vegetable Salad

 1/2 pound fresh asparagus

1 cup sugar snap peas

1 1/4 pounds skinless salmon fillets, cut into 2-inch chunks

Click to see savings

1/2 teaspoon table salt

1/4 teaspoon black pepper

6 cups chopped romaine lettuce hearts $

1/4 cup sliced radishes

Creamy Herb Dressing

Preparation

1. Preheat broiler with oven rack 6 inches from heat. Snap off tough ends of asparagus. Cut asparagus into 1-inch-long pieces, and cook with sugar snap peas in boiling salted water 2 to 3 minutes or until crisp-tender; drain. Plunge into ice water; drain.

2. Sprinkle salmon with salt and pepper; broil on a lightly greased rack in a broiler pan 3 to 4 minutes or to desired degree of doneness.

3. Arrange lettuce, edamame, radishes, asparagus mixture, and salmon on a serving plate. Drizzle with dressing.

Fresh Corn Salad

6 ears of corn OR 16 oz. pkg. frozen corn, thawed and drained

1 green or red bell pepper, chopped

1 bunch green onions, sliced

2 tomatoes, seeded and chopped

1/2 cup sour cream

1/3 cup mayonnaise

1/4 cup fresh basil leaves, chopped

2 Tbsp. garlic vinegar

1/4 cup grated Parmesan cheese

salt and pepper to taste

To make Fresh Corn Salad, husk corn and remove silk. In a large pot of boiling SUGARED water, cook corn for 1-2 minutes, only. Place the corn in a bowl of ice water and let stand 3-4 minutes.

Cut the corn off the cob using a sharp knife. Combine in a large bowl with green pepper, onions, and tomatoes.

In a small bowl combine sour cream, mayonnaise, basil, garlic vinegar, Parmesan cheese, salt and pepper and stir to combine. Pour over corn mixture and toss gently to coat. Chill for 1-2 hours before serving.

Breads, Soup and other Recipes

BUBBLE BREAD

24 frozen dinner rolls

1 cup brown sugar

1 (3 3/4 oz) butterscotch pudding (not instant)

1/4 c. sugar

1 tsp cinnamon

1/2 c. chopped nuts (pecans are deluxe)

1/2 melted butter

Grease and flour a bundt pan.  Place frozen rolls in pan.  Mix brown sugar and pudding mix, sprinkle over rolls.  Mix sugar and cinnamon.  Sprinkle over rolls.  Spread nuts over this and pour melted butter over them.  Place on your counter overnight.  Do not cover.  Next morning bake at 350 for 30 minutes.  Let sit in pan 10-15 minutes.  Turn out.

Creamy Squash Soup!

From Lisa Davis

Here is my recipe:

2 C acorn/butternut squash (what ever you like) cut into chunks

1 C baby carrots (cut into chunks)

1/2 onion (chopped into chunks)

1 T butter (more or less depending on your preference)

1/2 C Milk (I did use some half and half just for our get together)

Salt and pepper to taste

Place squash, carrots, onion in a microwave covered dish with water. Cook on high 8-10 minutes.

Drain and place in a blender, add butter, milk and Salt and Pepper. Cover and blend on high for a very YUMMY, SMOOTH creamy soup. Makes 4 servings (Or I eat the whole thing!!!)

I eat this many times a week!!! My favorite!

Pumpkin Seeds

Pre heat oven to 325

1.  Remove seeds from the pumpkin and clean.  Wash them in cold water- get rid of all pulp.  Lay them out on paper and towel-dry

2.  Oil and season.  Place seeds evenly  on an oiled baking sheet, stir to coat.  Season with salt or if you want spicy, use cumin or chili powder, sweet? Use cinnamon and

sugar.

3.  Place in oven for ten minutes, take out and stir around and bake for another 15 minutes or until golden brown.  Take them out and let them cool. Slide into a bowl so they don’t overbrown.

Serve: in salads, sauté with vegetables, or eat them out of hand.

Pumpkin Cheese Ball Recipe

Prep: 20 min. + chillingYield: 20

•1 pkg (8 oz) cream cheese, softened

•1 carton (8 oz) spreadable chive and onion cream cheese

•2 cups (8 oz) shredded sharp cheddar cheese

•2 tsp paprika

•1/2 tsp cayenne pepper

•1 celery rib

•Sliced apples and assorted cracker

Directions

•In a small bowl, beat cream cheeses until smooth. Stir in the cheddar cheese, paprika and cayenne. Shape into a ball; wrap in plastic wrap. Refrigerate for 4 hours or until firm.

•With a knife, add vertical lines to the cheese ball to resemble a pumpkin; insert a celery stalk for the stem. Serve with apples and crackers. Yield: 2-1/2 cups.

Vanilla Berry Parfait

2 - 8 oz vanilla yogurts      

1 -10 oz pkg frozen berries

2 TBLS crushed graham crackers 

1/8 tsp ground nutmeg

Directions:

Cover the bottoms of two small glasses with a layer of yogurt. Cover layer with berries. Repeat until both glasses are full, ending with a fruit layer. Sprinkle with graham crackers and nutmeg.

Zucchini Fritters With Chili Lime May Dipping Sauce

Submitted by Janet Sparks

3 cups grated zucchini

1 cup diced onion

2 eggs

1 cup flour

1 tsp baking powder

½ teasp chili powder

½ tsp salt

¼ teaspoon pepper

Vegetable oil for fying

Dipping Sauce

1 cup prepared mayo

Juice of half a lime

½ tsp chili powder

•Pour  vegetable oil in the skillet, ½ inch deep, heat on medium.  Combine zucchini, onion, and eggs in a large bowl, stir to combine.  It will get frothy.  Combine the flour, baking powder, ½ tsp. chili powder, salt, and pepper in a small mixing bowl, stir to combine.  Finish by adding dry ingredients to the zucchini mixture and fold together. 

•Test the oil by dropping a teaspoon of the batter into the oil.  The oil should bubble when it’s hot enough.  Drop the batter in the oil in heaping tablespoon, frying about six fritters at a time.  Cook for 2-3 minutes a side.  Once the centers are firm, remove from oil and dry on a paper towel.

To make the dip, simply combine  all ingredients and whisk together until well blended.

Desserts and Treats


Nordy Bars
from www.yourhomebasedmom.com
submitted by Amy Seiter - this dessert was at the Relief Society Social Dinner in August.

1/2 cup butter
1 pkg. butterscotch chips
1/2 cup brown sugar
2 eggs
1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
2 tsp. vanilla
1 pkg. semisweet chocolate chips
2 cups miniature marshmallows

In medium sauce pan melt butter, add butterscotch chips and brown sugar. Stir until melted (this may look a little strange but it will be ok). Remove from heat, add eggs, flour, baking powder, and salt. Add vanilla and set aside and cool. When cool stir in chocolate chips, marshmallows. Spread in ungreased 9x13 pan. Bake 25 minutes at 350 degrees. Remove and cool. They will be soft and gooey when you take them out, but they will set up as they cool.

Creamy Layered Peach Squares

 Submitted by Karren Gill

2 C Honeymaid graham cracker crumbs

½ C sugar, separated

½ C melted butter

1 ½  8 oz. cream cheese, softened.

1 8oz. cool whip

3 large peaches or more, sliced

1 ½ C boiling water

1 6 oz. package raspberry jello

2 C  ice cubes.

Mix ¼ cup sugar and butter with graham cracker crumbs

Beat Cream cheese and sugar until blended

Whisk in 1 ½ C cool whip. Spread over crust. Add Sliced peaches on top, put in refrigerator.

Add 1/1/2 C boiling water to jello. Stir until completely dissolved. Stir in ice cubes until melted.

Refrigerate until thickened. Whisk remaining cool whip with jello. Spread over peaches. Refrigerate for four hours or until firm. Put 2-3 raspberries on each square.

Leprechaun Candy

submitted by Chela Gale

11 double graham crackers mashed (not with rolling pin)

1 cup peanut butter

1 cup melted butter

1 lb. powdered sugar

Mix together crackers, peanut butter  and butter.  Next add powdered sugar.  Press in the bottom of a 9 x 13 pan.  Pour package of milk chocolate chips on top and melt in oven.  When melted spread over entire pan and cool.

CHOCOLATE MINT THUMBPRINT COOKIES 

1 cup butter                                         

1 cup powdered sugar

1 ½  tsp peppermint extract            

2 egg yolks

Green food coloring                           

2 ¼ cups flour

½ teaspoon baking powder              

¼ teaspoon salt

¾ cup dark chocolate chips             

3 tbl whipping cream         

3 tbl butter

18 mint candies, cut diagonally in half

1.  Heat oven to 350°F. Line cookie sheets with cooking parchment paper.

2. In large bowl, beat 1 cup butter and

the powdered sugar with electric mixer on medium speed until light and fluffy. Beat in peppermint extract, egg yolks and food color until blended. On low speed, beat in flour, baking powder and salt.

3.   Shape dough into 1-inch balls; place 2 inches apart on cookie sheets. Using end of handle of wooden spoon, press a deep well into center of each cookie.

4.   Bake 10 to 12 minutes or until set. Reshape wells with end of handle of wooden spoon. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

5.  In medium microwavable bowl, microwave chocolate chips, cream and 3 tablespoons butter on High 1 minute, stirring frequently, until chocolate is melted and mixture is smooth. Fill each well with about 1 teaspoon chocolate mixture; garnish with candy piece. Let stand about 1 hour until chocolate is set.

A Sweet Treat for Valentine’s Day

Submitted by Venice Richards

Raspberry Dessert

1/2 pound margarine

2 T. sugar

1 1/2 cup flour

Beat together and spread on a 9X13 pan.  Bake at 325° for 20 minutes.

1/4 pound margarine                         

2 C. powdered sugar 

8 oz. cream cheese

1 C. chop nuts

Beat together until light, spread on crust when cooled.  Sprinkle nuts on top of cheese filling.

1 C. boiling water

3 oz. raspberry Jello

2 pkgs. Frozen raspberries.  

Mix Jello with water and berries.  Stir until thick like jelly, and scoop on top of the nuts.  Refrigerate for 6 hours.  Sever with whip cream or cool whip over the top.  Enjoy!

Flourless Chocolate Brownies

2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided

3/4 cup (1 1/2 sticks) butter, cut into pieces

2 tablespoons water

1/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa

4 large eggs

1/3 cup granulated sugar

1 teaspoon vanilla extract

1 cup pecans, finely ground (optional)

1/4 cup heavy whipping cream

Directions

PREHEAT oven to 300º F. Line 9-inch-square baking pan with foil. Grease bottom and sides.

HEAT 1 1/2 cups morsels, butter and water in medium, heavy-duty saucepan over low heat, stirring constantly, until morsels and butter are melted and mixture is smooth. Stir in cocoa until smooth. Remove from heat.

BEAT eggs and sugar in medium mixer bowl until thick, about 4 minutes. Stir in vanilla extract. Fold 1/3 of egg mixture into chocolate mixture. Fold in remaining egg mixture, one half at a time, until thoroughly incorporated. Fold in pecans. Pour into prepared pan.

BAKE for 35 to 40 minutes or until risen in center and edges start to get firm and shiny (center may still move and appear underbaked). Cool completely in pan on wire rack (center may sink slightly). Cover; refrigerate for 4 hours or overnight.

PLACE cream in small, uncovered, microwave-safe dish. Microwave on HIGH (100%) power for 25 to 30 seconds. Add remaining 1/2 cup morsels. Let stand for 2 to 3 minutes; stir until chocolate is melted.

SPREAD ganache over chilled brownie. Refrigerate for 30 minutes. Using two opposite sides of foil, carefully lift the entire brownie out of the pan and place on cutting board. Carefully peel away foil from brownie. Cut into bars. Store in tightly covered container in refrigerator.

RED, WHITE AND BROWNIE FRUIT PIZZA

Celebrate Valentine’s Day or Presidents’ Day with this yummy brownie pizza.

Fresh berries--or any fresh fruit--and a creamy filling top a chocolaty crust made so easily with Pillsbury® refrigerated brownie batter

Ingredients:

1 roll (16.5 oz each) Pillsbury® refrigerated traditional chocolate fudge brownie batter  And mix 3 Tablespoons of flour into the batter/dough, Or you can use any brownie mix for the crust.
1package (8 oz) cream cheese, softened
1/3cup sugar
1/2teaspoon vanilla
2cups sliced fresh strawberries
1cup fresh blueberries
1cup fresh raspberries
1/2cup apple jelly

1 . Heat oven to 350°F (325°F for dark, nonstick pan). Grease 12-inch pizza pan, or spray with cooking spray. Mix flour into the brownie dough then spread brownie dough/batter evenly in bottom of pan to form crust.
2 . Bake 16 to 20 minutes. Cool completely, about 1 hour.
3 . In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust.
Arrange fruit over cream cheese. Stir jelly until smooth. Brush over fruit. Refrigerate until chilled, at least 1 hour.
Cut into wedges. Store covered in refrigerator.

Make the brownie crust and cream cheese topping the night before serving so the pizza can be assembled the next day for stress-free entertaining.

Pumpkin Torte Recipe

Prep: 30 min. Bake: 25 min. + cooling 

Yield: 10-12 

Ingredients

•1 package yellow cake mix                                        

•1/2 cup milk

•1 can (15 ounces) solid-pack pumpkin, divided 

•4 eggs

•1/3 c. canola oil                   

•1-1/2 tsp. pumpkin pie spice, divided

•1 pkg (8 oz) cream cheese, softened      

•1 c. confectioners' sugar

•1 carton (16 ounces) frozen whipped topping, thawed

•1/4 cup caramel ice cream topping

•1/3 cup chopped pecans, toasted

Directions

•In a large bowl, combine the cake mix, 1 cup pumpkin, milk, eggs, oil and 1 teaspoon pumpkin pie spice; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.

•Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before

•In a large bowl, beat the cream cheese until light and fluffy. Add the confectioners' sugar and remaining pumpkin and pumpkin pie spice; beat until smooth. Fold in whipped topping.

•Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with a fourth of the filling. Repeat layers three times. Drizzle with caramel topping; sprinkle with pecans. Store in the refrigerator. Yield: 10-12 servings.

•In a large bowl, beat the cream cheese until light and fluffy. Add the confectioners' sugar and remaining pumpkin and pumpkin pie spice; beat until smooth. Fold in whipped topping.

•Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with a fourth of the filling. Repeat layers three times. Drizzle with caramel topping; sprinkle with pecans. Store in the refrigerator. 

Yield: 10-12 servings.