Monday, November 22, 2010

Just in time for Thanksgiving breakfast

Oh my goodness! I have so many things to post, so I apologize ahead of time for the abundance of pumpkin. . . I just can't get enough of the stuff this time of year. I have seen so many other bloggers posting about the combination of cinnamon rolls and pumpkin. . . I just couldn't resist the temptation. And let me just say, they were delicious and didn't last long!
I found so many different recipes on the greatest recipe book on earth (a.k.a. the world wide web) and finally chose on this one. It is apparently a recipe from Cooking Light, but I will confess, I am not sure what was "light" about it. . . but it sure was good!

I was also able to take the portion of the recipe for the bread and put it into my bread maker and let it do all the work in making the dough.

You can go HERE to check out the recipe. . . it's delicious. If you make them, let me know what you think.

Also, what are you making for Thanksgiving? Have a great night!

1 comment:

  1. Pumpkin Crunch
    · 1 (29 oz.) can pumpkin
    · 1 can evaporated milk
    · 1 cup sugar
    · 1 tsp. salt
    · 1 tsp. cinnamon
    · 1/2 tsp. ginger
    · 1/4 tsp. cloves
    · 4 eggs
    · 1 yellow cake mix
    · 3/4 cup butter, melted
    · 1-1/2 cups pecans, chopped
    · ice cream or whipped cream
    Preheat oven to 350 degrees. Combine pumpkin, milk, sugar, salt, cinnamon, ginger, cloves and eggs. Pour into a 9x13" pan that has been sprayed with non-stick spray. Sprinkle cake mix over the top of filling, then pecans, and drizzle with melted butter. Bake at 350 degrees for 1 hour. It will hold together best if you let it sit for another hour before serving. Serve with ice cream or whipped cream. Makes 16 to 20 generous servings.

    Try this....Julia


I love hearing your comments and feedback. . . It makes my day!!!


Related Posts Plugin for WordPress, Blogger...