Slow Cooker Pumpkin Pudding

This would be awesome with some whipped cream or ice cream on the top!

Pumpkin Pie Pudding
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • Nonstick cooking spray
  • 1 15 ounce can pumpkin
  • 1 5 ounce can evaporated milk (2/3 cup)
  • ⅓ cup sugar
  • 2 tablespoons pumpkin pie spice
  • 1 1-layer-size yellow cake mix
  • ¼ cup butter, melted
  • Frozen whipped dessert topping, thawed (optional)
Instructions
  1. Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray. In the prepared cooker stir together pumpkin, evaporated milk, sugar, and 1 tablespoon of the pumpkin pie spice. Spread batter evenly in the bottom of the prepared cooker.
  2. In a medium bowl stir together cake mix and the remaining 1 tablespoon pumpkin pie spice. Sprinkle mixture evenly over pumpkin mixture in cooker. Drizzle melted butter over mixture in cooker.
  3. Cover and cook on high-heat setting for 2½ hours. Cool, uncovered, for 30 minutes.

pumpkinpudding
 

Sponsored: #MyPlatinum @MyCascade Bites! – Week 3

I participated in a campaign on behalf of Mom Central Consulting for Cascade. I received a product sample to facilitate my review and a promotional item as a thank you for participating.

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Cascade Platinum has improved the appearance of my dishes, glasses/cups and silverware for everyday meals and entertaining. I don’t have to worry about stuck on food on my dishes anymore! I love that if my kids throw stuff in the sink that has been sitting for a couple of days, I will be able to get it off without having to prerinse!

I also love that I can make desserts like the one below and not have to worry about the mess.

Bumbleberry Pie Sundae
 
Author:
Serves: 6
Ingredients
  • 3 cups plus ¾ cup mixed berries, well washed and divided (any combination of strawberries hulled and
  • quartered, blueberries, raspberries, blackberries halved)
  • 4 tablespoons granulated sugar, divided
  • 2 teaspoons fresh lemon juice
  • 1 pinch coarse salt
  • 1 cup heavy cream
  • 1 pint vanilla ice cream
  • 1 pint raspberry sorbet
  • 6 graham crackers, crushed
  • 2 tablespoons fresh lemon zest
Instructions
  1. In a medium saucepan heat one cup of mixed berries, 2 tablespoons sugar and lemon juice over
  2. medium heat, until the blueberries begin to burst and the other berries break down, about 10
  3. minutes. Remove from off heat and stir in the pinch of salt.
  4. Place half the berry mixture in a blender and puree until smooth. Return the sauce to the
  5. saucepan and stir well to combine with remaining fruit. Allow to cool slightly.
  6. Meanwhile, in a medium bowl crush ¾ cup of mixed berries with remaining 2 tablespoons sugar
  7. using a fork, until slightly chunky and loose. In a large bowl or stand mixer, using a balloon whisk
  8. or hand-held mixer, beat the cream at medium speed until soft peaks form. Gently fold the
  9. crushed berries into the whipped cream. Refrigerate until ready to serve.
  10. To serve: spoon 2 tablespoons of the sauce into each of 6 parfait or rocks glasses. Top with a
  11. scoop of vanilla ice cream, a sprinkling of crushed graham crackers, and a pinch of lemon zest.
  12. Then add a scoop of the raspberry sorbet and another 2 tablespoons of the sauce. Top with a
  13. dollop of whipped cream and finish with a sprinkling of the graham crackers and another pinch of
  14. zest. Serve immediately.

 

As a food blogger, it is very important to make my recipes look even more delicious since I frequently
take photographs of our meals. Presentation is super important. Cascade allows me to be proud of my dishes.

Cascade also wants you to show off your sparkling dishes, silverware and glassware for a chance to win great prizes by entering the “My Platinum” Instagram contest. The Cascade “My Platinum” contest is a four week Instagram contest that encourages fans to upload photos related to the weekly contest themes. We are now in week two of this great contest. Each week, two contestants will be selected to receive a brand new Whirlpool dishwasher. Additionally, one lucky grand prize winner will receive a Platinum kitchen makeover! Each week will have a 6-day entry period where Instagram users can enter the contest with their #MyPlatinum Photo. Cascade will choose two weekly winners and one final grand prize winner after the entry period has ended. Please be sure to include both the #MyPlatinum hashtag and tag @MyCascade in your entries to the contest!

Why do you use Cascade?

Easter Bonnet Cookies

This is one of my older recipes. You can easily use homemade sugar cookie dough or just store bought.

Easter Bonnet Cookies
 
Author:
Recipe type: Dessert
Ingredients
  • 1 package (18 oz) refrigerated sugar cookie dough
  • 1 box (16 oz) confectioners’ sugar, sifted
  • 6 tablespoons water
  • 2 tablespoons meringue powder
  • Food coloring
  • 12 large marshmallows
  • Pastel flower shaped candy decors
Instructions
  1. Preheat oven to 350 degrees F. Prepare 24 round cookies according to the package directions. Place cookies on baking sheets. Bake cookies until golden brown (8 – 10 minutes). Cool on wire racks placed over waxed paper.
  2. In a medium bowl, combine confectioners’ sugar, water, and meringue powder. Beat with an electric mixer on medium speed until smooth. Divide glaze among several small bowls; tint with food coloring.
  3. Cut marshmallows in half horizontally. Place a marshmallow half cut side down in the center of each cookie. Spoon glaze over each cookie coating the marshmallow and cookie evenly. Let dry.
  4. Once dry, you can decorate the hats. The recipe I had for this had me making icing which I am just not good enough to do. I cheated and bought gel icing to decorate. DO NOT DO THIS. The gel never dries. The next time I will buy the regular icing to decorate with. With these hats, you can be as creative as you want. For St. Patrick’s Day, you can use the whole marshmallow and green glaze to make top hat cookies or use whole marshmallows and chocolate glaze to make pilgrims hats for Thanksgiving!

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