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.