Upside-Down Pumpkin Smoosh
We celebrated the holidays at the Rachael Ray Show with a cooking contest! Get Executive Producer Janet Annino’s potluck contribution below, along with these other contenders:
Peanut Butter Cheesecake Swirl Brownies
Oreo Truffle Balls
Pumpkin Cheesecake
Non-Pretentious PB & J Macaroons
No Jokie Gnocchi Mac n’ Cheese
“GLENNeral Tso’s Chicken”
Corke’s Empanadas
"Betta with Pancetta" Mac and Cheese Cups
Rich’s Latin Style Lasagna
Grilled BLT Mac n’ Cheese Sammies
Bacon-Wrapped Brussels Sprouts Stuffed with Gorgonzola
Perfect Pumpkin Dip
Ingredients
- 1 16-ounce can pumpkin
- 1 12-ounce can evaporated milk
- 3 eggs
- 1 1/2 cups sugar
- 4 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 package yellow cake mix
- 1 cup pecans
- 3/4 cup melted butter
- Whipped cream, for topping
Yields:
Preparation
Preheat oven 350°F.
Combine pumpkin, milk, eggs, sugar, spices and salt in a mixing bowl and pour into 9x13 pan. Sprinkle with dry cake mix and chopped pecans, and pour melted butter over top.
Bake 1 hour, until done. Serve warm topped with whipped cream.
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