This yields two of the most delicious moist loaves and taste even better the next day!

Yield 2 loaves

Ingredients:

3 cups white sugar

1 cup vegetable or canola oil

4 large eggs

1/3 cup diet 7-Up

1/3 cup water

1 (15-ounce) can pumpkin puree

2 teaspoons ground ginger

1 teaspoon allspice

1 teaspoon ground cinnamon

1 teaspoon ground cloves

3-1/2 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1-1/2 teaspoons salt

1 to 1-1/2 cups raisins or chopped nuts

Instructions:———————————————-

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease two 9 x 5-inch loaf pans.

In a large mixing bowl combine sugar with oil, eggs, 7-Up, water, ginger, allspice, cinnamon and cloves; beat until smooth and combined.

In another bowl combine flour with baking soda, baking powder and salt; add to the pumpkin mixture beating until just combined.

Gently mix in raisins or nuts.

Divide the batter between the two pans.

Bake in preheat oven for about 1 hour to 1-1/4 hours.

Servings 4

INGREDIENTS:

oil (as needed)

2 tablespoons butter

8 chicken thighs

salt and fresh ground black pepper (I use seasoned salt)

1 medium onion, chopped

1 tablespoon dried oregano (rubbed between fingers to release the flavors, do the same for the basil)

1 teaspoon dried basil

1/2 teaspoon crushed red chili flakes (or adjust to heat level)

3 large garlic cloves, minced (garlic lovers can use more)

1 (28 ounce) can crushed tomatoes

1 (14 ounce) can stewed tomatoes, undrained

1-2 teaspoon sugar

1/2 cup dry white wine

1 large bay leaf

10 ounces uncooked penne pasta

2 cups grated mozzarella cheese  (can use less)

2/3 cup grated Parmesan cheese

Yield 8 bundles

INGREDIENTS:

8 boneless chicken breasts (pounded to about half)

1 (8 ounce) package cream cheese with chives (sliced into 8 even squares)

16 slices bacon (cooked just slightly to remove the fat but not until crisp)

2 (10 ounce) can condensed cream of chicken soup, undiluted

2-3 tablespoons fresh grated Parmesan cheese

1 small onion, finely chopped (about 1/4 cup)

3/4 cup light cream can use milk)

1/2 cup sour cream

1/2 cup Hellman’s mayonnaise (or use all sour cream or mayonnaise, do not use salad dressing)

1/4 teaspoon salt (to taste)

fresh ground black pepper, to taste

grated cheddar cheese, to taste (optional)

Plan ahead for the best flavor these should be refrigerated for at least 2 days or even longer before rolling in confectioners sugar, make certain to sift the confections sugar and cocoa to remove any small lumps

Ingredients:

1 (12-ounce) package vanilla wafers, crushed

1-1/2 cups chopped nuts (use your choice of nuts)

3/4 cup confectioners sugar, sifted

1/4 cup baking cocoa, sifted

1/2 cup light rum

1/2 teaspoon pure vanilla extract

3 tablespoons light corn syrup

sifted confectioners sugar (for coating)

Instructions:—————————————————-

In a large bowl combine the vanilla crumbs with chopped nuts, 3/4 cup sifted confectioners sugar and sifted cocoa powder.

Add in the rum vanilla and corn syrup.

Using clean hands mix until well combined.

Shape into 1-inch balls.

Place in a covered container and refrigerate for 2 days minimum or longer (can refrigerate covered in a plastic container for up to 2 weeks before rolling in confectioners  sugar, the longer the balls are left in the refrigerator the better the flavor will be).

After the 2 days chilling time or before serving roll each ball into confectioners sugar.

You will also find this recipe on Recipezazz.com

Yield two 9-inch pies/16 servings

Ingredients:

This may be made using all light cream

Yield 3-1/2 cups (approx)

Ingredients:

1 cup sugar

3 tablespoons cornstarch

1/4 teaspoon  salt

1 (12 fluid ounce) can evaporated milk

12 (fluid) ounces half and half cream (just use the evaporated milk can to measure)

2 large egg, slightly beaten

3 tablespoons butter, divided and cut into small cubes

2 teaspoons pure vanilla extract (can use more)

Ingredients:————————————————-

In a heavy-bottomed saucepan combine the sugar, cornstarch and salt.

Gradually add in evaporated milk and light cream stirring to dissolve the cornstarch.

Whisk in the eggs, then add in 2 tablespoons cubed butter.

Cook over medium heat whisking constantly until the mixture begins ro thicken.

Reduce heat to low and continue cooking/whisking for 1 minute.

Remove from heat then mix in the remaining 1 tablespoons butter until melted and smooth.

Serve warm.

This dessert make a beautiful ending to any holiday meal, serve this in a large glass trifle bowl, to save time you can bake the cake a day in advance

Servings 15

Ingredients:

1 (18.25 ounce) package spice cake mix

1 (3.4 ounce) package instant vanilla pudding

1 cup canned pumpkin puree

1/2 cup water

1/2 cup vegetable oil

3 large eggs

2 teaspoons pumpkin pie spice

2 cups light cream (such as half and half, can use milk)

2 (3.4 ounce) packages cheesecake flavor instant pudding mix

2 cups Cool Whip whipped frozen whipped topping, thawed

1 cup chopped pecans (can use more)

1 cup English toffee bits (can use more)

Instructions:———————————————-

Prepare a large glass trifle bowl.

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease a 13 x 9-inch baking pan.

In a mixing bowl combine the spice cake mix with the next 6 ingredients; using an electric mixer on medium speed beat until well blended (about 2 minutes).

Pour into prepared 13 x 9-inch baking pan.

Bake for 45-50 minutes.

Allow to cool to room temperature (at this point you may cover and refrigerate for 24 hours).

Cut the cake into 1-inch cubes.

In a bowl whisk the light cream with the 2 packages cream cheese instant pudding mix until well blended, then allow to set for about 3 minutes.

Fold in the Cool Whip topping until thoroughly blended.

Layer 1/3 of the cake cubes into the bottom of the trifle bowl, then top with 1/3 of the cream mixture, then sprinkle with 1/3 of the pecans and toffee bits.

Repeat the layering two more times (ending up with the pecans and toffee bits on top).

Chill for at least 1 hour before serving.