Mom’s Pumpkin Crunch

This is my Mom’s recipe. Not a fan of pumpkin pie, this recipe I love. My sons love it too. It has been around for a long time. Some people call it Pumpkin Dump Cake and some also refer to this recipe as Pumpkin Cobbler. Whatever you call it, it’s amazing!

Pumpkin Crunch

1 can of solid pack pumpkin (not pie filling)

1 can of evaporated milk

3 eggs

1 1/4 cup sugar

3 teaspoons of pumpkin pie spice

1 teaspoon of cinnamon

1/2 teaspoon salt

1 box of yellow cake mix

1 cup chopped pecans

1 stick of butter, melted

Whipped cream, optional

Preheat oven to 350 degrees. Spray a 13 x 9 pan with Pam.

Combine pumpkin, evaporated milk, eggs, sugar and pumpkin pie spice with your mixer. Pour into your baking dish. Sprinkle cake mix over the top of the pumpkin mixture. Sprinkle pecans over the cake mix. Drizzle the top with melted butter.

Bake at 350 degrees for 50 to 55 minutes. *The top seems to get brown very quickly so I tent foil over the top the last 20-30 minutes of baking.

This can be eaten warm, I typically serve it room temperature topped with whipped cream. I do refrigerate leftovers if there is any. Enjoy!

Blueberry Hill Cobbler

You will definitely find your thrill with this Blueberry Hill Cobbler. So fruity and yummy. This was a family favorite when I served it. It disappeared very quickly as seconds were requested by two people. We love it served hot with vanilla ice cream.


2 quarts (8 cups) of blueberries

1/2 cup plus 1/4 cup sugar, divided

4 heaping Tablespoons of cornstarch

1 1/2 cups of flour

2 teaspoons of baking powder

6 Tablespoons of cold butter, cut into pieces

3/4 cups plus 4 Tablespoons of heavy whipping cream

Vanilla Ice Cream, optional

Preheat oven to 350 degrees. Spray a 9 x 13 pan with nonstick spray. Wash the blueberries in a colander. Combine 1/2 cup sugar with the cornstarch. Gently add that to the berries and combine. Place blueberries in your prepared pan. In a separate bowl, combine flour and baking powder. Add butter to the flour mixture and cut in the butter using a pastry blender, or with two knives or grate frozen butter. It all works. The flour should resemble fine crumbs. Pour in whipping cream and mix to form dough. The dough will be very sticky. Drop by teaspoonfuls on top of the berries. Sprinkle with remaining 1/4 cup sugar. Bake for 50 minutes or until top is brown and the blueberries are bubbling. Serve warm with vanilla ice cream. Enjoy.

Remarkable Rotini Pasta Salad

I love pasta salads in the summertime. It’s pretty much summer weather in Tampa most of the year. This pasta salad comes together so quick and it’s very easy to put together. Please enjoy!

1 12 ounce box of tricolor rotini pasta (I used Muellers)
1 container of grape or cherry tomatoes
2 green onions cut with kitchen shears
3 stalks of celery, I cut my stalks with shears too
1 4-6 ounce package of Feta cheese crumbles
10 ounces of bottled of Olive Garden Salad Dressing*
1 can of sliced black olives*

Cook pasta according to package directions. While pasta is cooking, prep your celery, green onions and wash and dry tomatoes. Add to a large bowl. Drain pasta and run cold water over the pasta to cool. Add to salad bowl. Add Feta cheese and toss in dressing. I did not use the entire bottle. It’s all according to how much dressing you like on your salad. If this is made a day ahead, you may want to add a little more dressing. Refrigerate. I also garnished this salad with some shredded Parmesan cheese for photograph purposes. It’s not needed in the salad.

*Olive Garden dressing can be found in many grocery stores, SAMs Club and Walmart. If you can’t find it, google or go on Pinterest for a copy cat recipe.

*You do not see black olives in my salad. I don’t like them, but I know for all of you olive lovers, they would be a great addition to this salad.