Ingredient Spotlight - Cake Mix

This is my entry for Eat At Home's Ingredient Spotlight.  This week's ingredient is cake mix and when I use a cake mix, I usually am making this recipe, especially in the fall. I always get rave reviews and recipe requests when I make this Pumpkin Crisp.  The original recipe was in Southern Living Magazine in 2008, but I have made a couple of changes to suit our tastes.  Hope you like it as much as I do.

Pumpkin Crisp

Image courtesy of www.myrecipes.com

1 15 oz can pumpkin puree (not pie filling)

1 c evaporated milk

1 cup sugar

1 t vanilla

1 t cinnamon

1/4 t ground ginger

1/4 t ground nutmeg

1/2 box butter flavored cake mix 

1/2 c butter, melted

Stir together first 7 ingredients.  Pur into a lightly greased 13x9 baking dish.  Sprinkle cake mix evenly over pumpkin mixture.  Drizzle butter evenly over cake mix.  Bake at 350* for 1 hour or until golden brown.  Remove from oven and let stand for 10 minutes before serving.  Serve warm with fresh whipped cream. 

*** At tip from my husband's grandmother --For best results make your whipped cream with powdered sugar, not granualted and add a dash of nutmeg.  Delish!

Linked to Eat at Home's Ingredient Spotlight
Sweet Tooth Friday

Oatmeal Breakfast Bars

Life as Mom hosts the Ultimate Recipe Swap each week on Thursday.  The theme for this week is snacks.  These oatmeal bars from Cooking During Stolen Moments have become some of our favorites.  I made a batch for my August Freezer Cooking Session and barely had any to freeze after my kids, especially my son, found them.   They especially like them for an after school snack.

Eat at Home is also hosting Ingredient Spotlight.  The ingredient in the spotlight this week is whole wheat flour.  Since I have adjusted this to use whole wheat flour, I am linking up there too. 

Oatmeal Breakfast Bars

4 c dry oats (old-fashioned or quick)

1 1/2 c flour (I use whole wheat)

1 c brown sugar
1/2 c sugar
1 t cinnamon
1/2 t salt'
3/4 - 1 c vegetable oil (I replace 1/2 the oil with applesauce)
4 eggs
1/2 c craisins
1/2 c shredded coconut

1.  Dump all ingredients in a large mixing bowl.
2.  Mix by hand until thoroughly combined.
3.  Press into a greased 13 x 9 pan and bake at 350 degrees for 20 - 25 minutes.  Cool completely before cutting into individual bars. 
4.  To freeze - wrap individual bars in plastic wrap, place in a freezer bag and freeze.  Thaw or defrost in microwave before eating. 

Linked to Life As Mom's Ultimate Recipe Swap and Eat At Home's Ingredient Spotlight.