Melanie's Recipes

Pumpkin Cobbler (or Pumpkin Cake)

Crust
1 pkg yellow cake mix (reserve 1 c.)
1 egg beaten
1/2 cube butter, melted

Filling:
1 (1lb) can pumpkin
1 c. sugar
1/2 c. milk
2 eggs, beaten
2 1/2 t. pumpkin pie spice (you can use cinnamon and nutmeg as a substitution)

Topping:
1 c. cake mix (reserved from crust)
1/2 c. sugar
1/4 cube butter, softened

Mix crust ingredients together and pat dough into a 9 x 13 cake pan. Mix filling ingredients and pour over dough. Blend topping and sprinkle evenly over filling. Bake at 350 for 1 hour (check after 50 minutes). If you move the dish around a little and the center is "jiggley", it is not done. It may take more or less than an hour. Top with whip cream or vanilla ice cream.


Garlic Cheese Ball

2 (8 ounce) packages cream cheese, softened
1/2 cup butter
1 tablespoon prepared Dijon-style mustard
1 teaspoon minced garlic
1 (1 ounce) package ranch dressing mix

beat together the cream cheese, butter, Dijon mustard, garlic and ranch dressing mix. Cover and refrigerate 6 to 8 hours, or overnight. I rolled in sliced almonds and parmesan cheese.

October 6th, 2009

This entry comes courtesy of my sweet Eli, thank you for letting me use your camera. Before you watch you'll want to pause the music at the bottom of the blog and even then the sound isn't great (sorry). And Lin, originally there was 20 mins of footage but I couldn't upload all of it so just know that at the beginning everybody said "Hi" to you.