Broccoli Salad (Brown Eyed Baker)
Red Beans, Rice, and Sausage Soup (Slow Cooker)
1 1/4 quarts chicken broth
2 cans (15 ounces each) dark red kidney beans (rinsed and drained)
6 ounces smoked sausage (sliced)
1/3 cup: diced carrots and celery
1 large finely chopped onion
minced garlic clove
1/4 teaspon dried thyme leaves
1/3 cup uncooked converted long-grain rice
salt and pepper to taste
1. Combine all ingredients, except rice, salt, and pepper in a 6-quart slow cooker; cover and cook on high for 4 to 5 hours, adding rice during last two hours. Discard bay leaf and season to taste with salt and pepper.
This soup turned out very much like a southern gumbo minus the heat.
Pumpkin Pie Dump Cake
Yes, it is summer, but should the goodness of pumpkin really be limited to two seasons a year? I say not!
1 package yellow cake mix
1 can pure pumpkin
1 can evaporate milk
3 whole eggs
1 cup white sugar
2 to 3 teaspoons pumpkin pie spice
1 cup chopped pecans
butter (about a stick)
1. Preheat oven to 350 degrees.
2. Grease 9 x 13 baking dish.
3. Combine the pumpkin, milk, eggs, sugar, and pumpkin pie spice in a bowl until blended.
4. Pour the pumpkin mixture evenly into the baking dish. Expect to see a very wet mixture.
5. Sprinkle the dry cake mix evenly on the top of the batter. Use a spatula or the back of a spoon to smooth out the cake mix.
6. Do not mix.
7. Sprinkle the pecans over the cake mix.
8. Cut the butter into very thin slices.
9. Cover the entire top of the cake mix with thin slices of butter.
Bake for 45 minutes to 1 hour. Test with a toothpick. If any spots remain dry, add additional butter.
* Three people asked for the Pumpkin Dump Cake, so it certainly is a keeper!*
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