Quinoa Stuffed Peppers with Enchilada Verde Sauce

FB Source: Ethel Kerckaert

Ingredients:

Stuffed Peppers:

1 cup quinoa (rinsed)
2 cups water or vegetable broth
4 T olive oil
2 medium sweet potatoes peeled and cut into bite sized pieces
1 medium yellow onion, chopped
2 cloves of garlic, minced
1 can black beans, drained and rinsed
1 can sweet corn, drained
1 can diced tomatoes (do not drain)
4 red, orange or yellow peppers
1 cup Spicy V-8 juice

Sauce:
1 can enchilada verde sauce
3 T sour cream
2-3 T cilantro

Directions:
Stuffed Peppers:

1. Place quinoa and water (or broth) in sauce pan and heat on medium high. Bring to a boil and stir. Reduce heat, cover and simmer until all liquid is absorbed, about 15 minutes.
2. While quinoa cooks, prepare the rest of the ingredients. Heat a large skillet on medium high heat, drizzle olive oil in skillet and add sweet potatoes. Stir to coat all pieces and saute for 10 minutes until sweet potato starts to soften. Add chopped onion and garlic to pan and reduce heat to medium. Continue cooking until onions start to turn translucent. Add beans, corn and tomatoes and continue to cook for 10 minutes. Add a small amount of vegetable broth to pan if anything is sticking. Add cooked quinoa to pan with vegetables and stir to combine all ingredients.
3. Pour Spicy V-8 in the bottom of a 9 X 13 glass baking dish.
4. Cut peppers in half and remove stems and seeds. Rinse well and pat dry. Divide stuffing between all 8 peppers and stuff pepper cavity. This makes quite a bit, so you may have some stuffing left over.
5. Place peppers in baking dish on top of V-8 juice and cover with foil. Bake at 375 degrees for 40-45 minutes.

Sauce:

1. Place all sauce ingredients into a blender and blend until well mixed.
2. Plate peppers topped with some of the V-8 sauce in the bottom of baking dish and then drizzle with verde sauce.

Based on 8 servings:

Nutrition Facts

Serving Size: 1/2 pepper, stuffed

Amount Per Serving

Calories  559 Calories from Fat  120

% Daily Value*

Total Fat  13.3g 20%

Saturated Fat  2.8g 14%

Trans Fat  0.0g

Cholesterol  2mg 1%

Sodium  555mg 23%

Total Carbohydrates  114.9g 38%

Dietary Fiber  34.3g 137%

Sugars  6.0g

Protein  20.1g

Vitamin A 20% • Vitamin C 352% Calcium 50% • Iron 177%

Nutrition Grade A

* Based on a 2000 calorie diet

Nutritional Analysis

• Very low in cholesterol
• Very high in dietary fiber
• Very high in iron
• Very high in manganese
• High in magnesium
• High in potassium
• Very high in vitamin B6
• Very high in vitamin C

Barbi Cooper's Cinnamon Rolls

FB Source: Barbi Cooper

Ingredients:

Cinnamon Rolls:

3 1/2 cups warm water
1 cup oil
3/4 cup sugar
6 tbsp yeast
1 tbsp salt
3 eggs beaten
10 1/2 cups flour
1 cube butter

1 cup sugar

1 cup brown sugar

1/4 cup cinnamon

Walnuts (or Pecans)

Icing:
4 cups powdered sugar
1 tbsp vanilla
Evaporated milk-enough to make syrupy

Directions:

Cinnamon Rolls:

1. In a *Bosch mixer, mix warm water, oil, sugar and yeast and rest for 15 minutes.
2. Add salt, eggs, and 10 1/2 cups flour, until it pulls away from the bowl.
3. Roll out onto floured surface to a 1/2" thick rectangle. 
4. Melt butter and brush it over the entire surface. 
5. Mix together sugar and brown sugar. To this I add about 1/4 cup cinnamon but you can add as much or little as you like.Sprinkle over buttered dough. 
6. Add walnuts or pecans, if desired.
7. Roll long ways. Pinch edge. Cut to desired thickness. Place on greased cookie sheet 1" apart.
8. Allow cinnamon rolls to rise until doubled, approx 30-45 minutes, depending on the warmth of the area.
9. Bake in 400F oven for 12 min. 

Icing:

• Combine Icing ingredients and drizzle over hot rolls.

* Stacie says: "Using a Bosch mixer eliminates the need for that initial rising of your dough. If you use a different mixer, or mix by hand, be sure to allow the dough to rise until doubled before rolling out the dough. Continue following the rest of the recipe as noted."

Bacon Cheeseburger Egg Rolls (Baked version)

FB Source: Julie Morgan

Ingredients:
1 lb ground chicken/turkey/beef/ (pick one)
1 package of egg roll wraps (approx. 12-14 slices)
1/2 package of turkey bacon (chopped)
1-2 cups shredded cheese
1/2 cup shredded carrots
1 tomato
1 onion
olive oil
chives
salt & pepper
parsley

Directions:

1. Ground 1 lb of your choice of meat in a pan or medium heat.
2. In a separate pan over medium heat, mix together bacon, onion, shredded carrots, tomato, salt pepper, chives, and parsley. Cook until carrots are tender and bacon is cooked.
3. Mix meat & veggie mixture together, sit aside
4. Pull out the egg roll wraps and place one egg roll, like a diamond in front of you. With a pastry brush, dab all 4 corners of the egg roll wrap with a little of olive oil, this will help the egg roll to stick together once rolled. 
5. Place shredded cheese on middle of wrapper (approx. 1 tsp), next add veggie & meat mixture on top of cheese (approx. 2 TBSP), lastly top off with shredded cheese (approx.1 tsp). Roll up the egg roll (fold in sides about half to rolling egg roll wrapper) The olive oil will help seal up the egg roll
6. Place rolled egg rolls on greased cookie sheet. Take a pastry brush and dip into olive oil, brush the tops of the egg rolls 
7. Bake 400 degrees for about 10-15 minutes. Until egg rolls are lightly brown. (Oven temperatures vary; you may need to bake a little longer)

Dip in your favorite sauce: sour cream, salsa, ketchup, etc. – ENJOY!

Chicken Rollatini

FB Source: Julie Morgan

Ingredients:
2 Boneless Skinless Chicken Breasts
3/4 cup Italian Seasoned Bread Crumbs
1/2 cup grated parmesan cheese
1/2 cup grated mozzarella
2 eggs, beat and set aside
3/4 cup fresh chopped spinach (can use frozen, make sure it is thawed and dry)
6 Tbsp Ricotta cheese
Olive Oil
1 1/2 cup Favorite Marinara sauce (Or you can make your own with 2 cans crushed tomatoes, 3 diced garlic cloves and 1/4 cup olive oil and salt to taste)

Directions:

1. Preheat oven to 450 deg.
2. Place chicken breast in Ziploc bag and pound to about 1/4 inch thick. Cut in half so you have two cutlets. Do this with both breasts.
3. Combine bread crumbs and 3 Tbsp of the parmesan in one bowl. Set aside
4. Place eggs in separate dish.
5. In small bowl mix ricotta, mozzarella, parmesan and spinach. 
6. Lay chicken down on cutting board. Salt and pepper the breasts. Add some of the ricotta mixture and roll the chicken up. Dip in egg and then coat with the bread crumb mixture. Place in baking pan seam-side down and sprinkle with olive oil. 
7. Bake for 25 minutes. Remove from oven and top with marinara and sprinkle with mozzarella and parmesan. Return to oven and bake 3 more minutes or until cheese is melted.

The Best Slow Cooker Beef Stew Ever

FB Source: Carl Barbaro

ORIGINAL SOURCE: Delicious as it Looks

Ingredients:
2 lbs. stew meat, cubed
2 Tbsp flour
1/2 tsp salt
1/2 tsp black pepper
2 Tbsp extra-virgin olive oil
4 cups (32 oz.) beef broth
1 1/2 lb. red potatoes, cubed (unpeeled)
1/2 lb. carrots, coarsely chopped
6 stalks celery, coarsely chopped
1 small onion, chopped
2 cloves garlic, minced
1 tsp dried parsley
1 tsp dried, crushed rosemary
1/2 tsp dried thyme
1/4 cup water
2 Tbsp flour

Directions:

1. Place beef, 2 tablespoons of flour and salt and pepper in large resealable bag. Shake to coat beef. 
2. Heat olive oil in a large skillet over medium-high. Add beef and stir to brown evenly. 
3. Transfer beef to slow cooker and return skillet to heat. Deglaze pan by adding a little broth and scraping up the browned bits. Pour this into the slow cooker as well.
4. To the slow cooker, also add the beef broth, the potatoes, carrots, celery, onion, garlic, parsley, rosemary and thyme. Stir well. Cook on high for 4 to 6 hours or on low for 10 to 12 hours.
5. 30 minutes before serving, combine the 1/4 cup water and 2 tablespoons flour in a small bowl and gradually add to the stew while stirring. Cook for 30 minutes on high. Serve.

Mozzarella Stuffed Meatballs

FB Source: Julie Morgan

Ingredients:
1 lb ground beef
1 lb ground pork or mild Italian sausage
1 cup breadcrumbs
1 TBSP Italian seasoning
3 eggs
3 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
1/2 lb mozzarella, cut into cubes
Olive Oil
Marinara (jar or homemade)

Directions:

1. In a large bowl mix beef through pepper ingredients.
2. Form into 2" balls. 
3. Press a cheese cube in the middle and seal the meat around it.
4. Heat 1/2" oil in a large skillet. Brown meatballs and then set aside on plate.
5. Pour marinara sauce into pan; bring to a simmer. 
6. Add meatballs and simmer until cooked through, about 30 minutes.
7. Serve over spaghetti or on top of a hoagie!!

Easy Pumpkin Spice Cake With a Twist

FB Source: Julie Morgan

Ingredients:
1 package spice cake mix
1 can pumpkin
2 tbsp unsweetened cacao
4 eggs
1/2 cup vegetable oil
3/4 cup sugar
1/4 cup water
1 package chopped pecans

Directions:

1. Preheat oven to 350. 
2. Place cake mix, cacao, pumpkin, eggs, oil, sugar and water in mixing bowl. Mix well. 
3. Pour into well greased 9 x 11 cake pan and bake for 30 - 35 mins, or until toothpick comes out clean. 
4. Let cool and ice with your favorite cream cheese icing recipe or mix.
5. Sprinkle with chopped pecans.

One-Bowl Apple Cake

FB Source: Gabriele Lanhan

Ingredients:
2 eggs
1 3/4 cups sugar
2 heaping teaspoons cinnamon
1/2 cup oil
6 medium Gala or Fuji or Honey Crisp apples
2 cups flour
2 teaspoons baking soda

Directions:

1. Preheat oven to 350°. 
2. In a large bowl, mix the eggs, sugar, cinnamon and oil. 
3. Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.) 
4. Mix together the baking soda and flour and add to the ingredients in the bowl. 
5. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients. 
6. Pour mixture into a greased one 9x13 or two 9″ round pans. 
7. Bake for approximately 55 minutes.

This cake is so moist and rich and just perfect for this time of year. (and easy to make!)

Cajun Shrimp and Sausage Pasta

FB Source: Susan Parker

Ingredients:
1/2 - 3/4 lb cooked fettuccine
2 Tbsp olive oil
1 lb peeled, deveined raw large shrimp
1 Tbsp plus 2 tsp *Essence seasoning (recipe below - I think you can buy this, too.)
1 1/2 smoked turkey sausages, sliced and quartered (I use Butterball)
1/2 cup diced green pepper
1/2 cup diced yellow onion
1 Tbsp minced garlic
1/2 cup chicken stock
1 tsp dried thyme
1 tsp dried basil
1/2 cup heavy cream
1/2 cup grated Parmesan

*Essence Creole Seasoning
2 1/2 Tbsp paprika
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp black pepper
1 Tbsp onion powder
1 Tbsp cayenne pepper
1 Tbsp dried oregano
1 Tbsp dried thyme

Directions:

1. Heat 1 Tbsp of olive oil over medium high heat in a large saute pan. Season the shrimp with 2 teaspoons of the Essence. Place the shrimp in the pan and saute until almost done. Remove the shrimp from the pan and set aside. 
2. Place the remaining Tbsp of olive oil in the saute pan and onions and bell peppers. Saute, stirring occasionally, until the onions are translucent, about 3 minutes. Add the sausage and cook another minute.
3. Add the garlic to the pan and saute for 30 seconds. 
4. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. 
5. Add the thyme, 1 Tbsp of Essence and 1/2 tsp salt and cook for 2 minutes. 
6. Add the heavy cream to the pan and cook an additional 2 minutes. 
7. Return the shrimp to the pan and pasta to the pan. Continue to cook the sauce and pasta, stirring occasionally, for about 3-5 minutes. Remove from the heat and add the basil and Parmesan.

Enjoy!

Recipe adapted from Emeril Lagasse

DIY Chai Spice Balm

ORIGINAL Source: Homegrown & Healthy

Ingredients:
Infused oil (1/4 cup of spices to 1 cup of oil), olive or sesame
Beeswax (4 oz of oil = ½ oz of beeswax)
Vitamin E (optional)

Directions:
To infuse Oil

• To get more spice from your spices, lightly muddle or crush them while you gently heat them in oil in your water bath, ensuring no water gets into your oil.
• Or shake them daily while infusing them in jars over 30 days or more. If using the 30-day method, ensure your oil fills the jar to the top and it is capped tightly, with a dish towel underneath to allow for any leakage.

To make Balm

1. Once you have your strained, infused, warm oil, add melted beeswax.
2. Test the consistency by removing the spoon with a little of the mixture on it. It will cool quickly and give you an indication of how hard it will be once set.
3. If it is softer than you’d like, add more beeswax and continue to heat until melted.
4. If it is too hard, add more infused oil and repeat the test until you reach the consistency you desire.
5. Remove the mixture from heat, making sure absolutely no water from the bath gets into your blend.
6. Add a splash of vitamin E if you have it, for a natural preservative, and pour the mixture into clean, dry containers.
7. Once cooled, cap the containers and gift them to others or enjoy the spice blend yourself.

Read more: http://homegrownandhealthy.com/diy-chai-spice-balm/#ixzz2mXWjVTu3

Cucumbers with a Bang

FB Source: Sherry Kirkpatrick Patterson

Ingredients:

Baby cucumber
Lemon juice
Olive oil
Salt and pepper
Chili powder

Directions :

1. Chop a baby cucumber.
2. In a bowl, add lemon juice, olive oil, salt and pepper. 
3. Mix in the sliced cucumbers.
4. Sprinkle with chili powder on top.

Be careful as these are addictive!

Smothered Pork Chops

FB Source: Carl Barbaro

Ingredients:
1 cup flour
2 Tbsp onion powder
2 Tbsp garlic powder
1 tsp red pepper
1 tsp salt
1/2 tsp black pepper
4 thin pork chops
2 Tbsp bacon fat
2 Tbsp olive oil
2 cups buttermilk
Chopped fresh parsley or green onions, for garnish, optional

Directions:

1. Mix together flour, onion powder, garlic powder, red pepper, salt, and black pepper in a pie plate. Coat pork chops in flour mixture; shaking off the excess.
2. Over medium heat in cast iron skillet, melt bacon fat and oil together well. Gently lay pork chops in skillet; fry about 5 minutes on each side until golden brown. Remove pork chops from skillet.
3. Mix ½ cup flour mixture and buttermilk together well; pour into skillet, stir into hot fat; bring gravy to boil then reduce heat to simmer until nice and thick, stirring often. 
4. Return pork chops to skillet; cover with gravy. Simmer for 5 minutes or so until pork chops are cooked through. 
5. Season with salt and pepper; garnish with chopped parsley or green onions if using, before serving.

Variation: May sauté onions and or mushrooms with pork chops and add to gravy mixture.
Granny's Favorites Cookbooks

Famous Red Lobster Shrimp Scampi

FB Source: Carl Barbaro

ORIGINAL Source: Food.com

Ingredients:

1 lb medium shrimp, peeled and de-veined
1 tablespoon pure olive oil
2 tablespoons garlic, finely chopped
1 1/2 cups white wine, I use chardonnay
1/2 fresh lemon, Juice only
1 teaspoon Italian seasoning
1/2 cup softened butter
1 tablespoon parsley
1/2 cup grated parmesan cheese

Directions:

1. Heat cast iron skillet and add olive oil.
2. Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.
3. Add garlic and cook 2-3 minutes. Do not allow garlic to brown - it will make it bitter.
4. Add white wine, and lemon juice.
5. Cook until wine is reduced by half. After it is reduced, add Italian seasoning.
6. Reduce heat to low, and add butter. If pan is too hot, the butter will separate.
7. Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
8. Sprinkle with grated Parmesan Cheese.

Pumpkin Bars

FB Source: Andrea McWilliams Xidis

Ingredients:

Bars:
16 oz can pumpkin

2 cups sugar 

1 cup vegetable oil 

4 eggs, beaten 

2 cups flour 

2 tsp. baking soda 

2 tsp. cinnamon 

1/4 tsp. nutmeg 

1/2 tsp. salt 

Cream Cheese Frosting:
5 Tbs. butter, softened 

3 oz cream cheese, softened 

1 tsp. vanilla 

1 3/4 cups powdered sugar 

3-4 tsp. milk 

chopped nuts for the top, if desired 

Directions:

Bars:

1. In a mixing bowl, beat the pumpkin, sugar and oil. Add eggs and mix well. 
2. Combine the dry ingredients and add to the pumpkin mixture, beating until well blended. 
3. Pour into a greased 10×15 inch baking pan. Bake for 25-35 minutes at 350 degrees.
4. Cool the cake completely and then frost it with the cream cheese frosting. 

Frosting:

1. Beat the butter and cream cheese together. Add the vanilla and blend till smooth. 
2. Gradually add the powdered sugar and mix well. 
3. Add the milk a bit at a time until you get it to a spreadable consistency.

Maryland Crab Cakes

FB Source: Yummy Tasty Recipes

Ingredients:
Crab Cakes:

1 large egg
2 1/2 Tbsp mayonnaise (I like Hellman's Real)
1 1/2 tsp Dijon mustard (I like Maille brand)
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning
1/4 tsp salt
1/4 cup finely diced celery (you'll need one stalk)
2 Tbsp finely chopped fresh parsley
1 pound lump crab meat
1/2 cup panko (I like the Whole Foods 365 brand for this recipe)
Canola oil

Quick Tartar Sauce:
1 cup mayonnaise
1 1/2 Tbsp sweet pickle relish
1 tsp Dijon mustard
1 Tbsp minced red onion
1-2 Tbsp lemon juice, to taste
Salt and freshly ground black pepper, to taste

Directions:

Crab Cakes:

1. Line a baking sheet with aluminum foil.
2. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well.
3. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat.
4. Shape into 6 crab cakes (about 1/2 cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.
5. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.

Tartar Sauce:

1. Mix all ingredients together in a small bowl.
2. Cover and chill until ready to serve.

Homemade Corn Dogs

FB Source: Jennifer Spilman-Dalbol

Ingredients:
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 Tbsp baking powder
1/4 tsp salt
1 egg, beaten
1 1/2 cups *buttermilk (regular milk works too)
1 Tbsp vegetable oil
1 Tbsp honey
1 (10 count) package Hot Dogs
10 wooden skewers or chopsticks
2 Quarts Vegetable Oil, for frying

Directions:

1. In a medium or large pot, add the oil. Turn heat to medium and heat oil to 350 degrees F.
2. In a large bowl, add the cornmeal, flour, sugar, baking powder and salt. Stir together. Then add the beaten egg, buttermilk, oil and honey. Stir until combined. (Batter should be a little thicker than pancake batter)
3. Remove hot dogs from package. Wipe them all dry with a paper towel (this will help the batter stick to them better) Insert one skewer or wooden stick into each hot dog.
4. Pour the batter into a tall drinking glass. Holding by the skewer, take one hot dog and dunk it into the batter, coating all of the hot dog. Slowly remove from batter and let a little excess batter drip back into the cup.
5. Immediately place it into the hot oil, while still holding the stick. Turn as necessary to brown all sides. Cook for 2-3 minutes, or until all sides are a deep golden brown. Remove from hot oil and place on paper towels to drain grease. Repeat with all hot dogs.

Yield: 10 corn dogs

*Looks like a great option for using Buttermilk Powder as a substitute for the real thing. ;)

Starbucks' Lemon Loaf

FB Source: Wanda Koellen

Ingredients:

Lemon Loaf:
1 1/2 cups Flour
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Salt
3 Eggs
1 cup Sugar
2 Tbsp Butter, Softened
1 tsp Vanilla
1 tsp Lemon Extract
1/3 cup Lemon Juice
1/2 cup Oil

Lemon Icing:
1 cup 

+ 1 Tbsp Powdered Sugar .

2 Tbsp Milk (Whole works best, but lower fat milks will work)
1/2 tsp Lemon Extract

Directions:

1. Combine flour, baking soda, baking powder and salt in a bowl.
2. Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
3. Pour wet ingredient into the dry ingredients and blend until smooth.
4. Add oil and mix well.
5. Pour batter into a well greased 9x5-inch loaf pan.
6. Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
7. Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
8. When the loaf is cool, remove it from pan and frost the top with the icing.
9. Let the icing set up before slicing.

This is a Top Secret recipe version of Starbucks Lemon loaf. THANK YOU, CONNIE for this recipe and photo!!!

Homemade Wedge Potatoes

FB Source: Pampered Chef with Cathy Zastoupil

Ingredients:

Potatoes

Oil, enough to coat all sides of the wedges

Seasonings to taste

Directions:

1. Scrub potatoes and cut into wedges.
2. Place the cut potatoes in a sealable plastic bag.
3. Add a little oil and your favorite seasoning and shake well to coat.
4. Pour onto a baking sheet or stoneware pan.
5. Bake at 425 degrees for about 20-25 minutes (french fry cut) or longer for wedges.

ENJOY!

Pepperoni Stromboli

FB Source: Easy Recipes

Ingredients:
1 Pillsbury Classic Pizza Crust (they come in the cans)
2 eggs
1 Tbsp Parmesan cheese
1 tsp oregano
1 tsp parsley
1/2 tsp garlic powder
1/4 tsp pepper
2 Tbsp vegetable oil
1/2 pound pepperoni
1/2 pound (2 cups) mozzarella cheese

Directions:

1. Preheat oven to 350°. Open up your crust and roll out flat. It will be a rectangle shape. 
2. Separate your egg yolks from the egg whites. 
3. Place the egg yolks in a bowl and mix your parmesan cheese, oregano, parsley, garlic powder, pepper and vegetable oil.
4. Spread your mixture evenly onto your crust. (I used a spatula to spread)
5. Layer on all of your pepperoni. Top with all of the cheese. 
6. Starting on one end, roll up like a jelly roll. Pinch the ends of your dough together to seal it all together. 
7. Brush the outside of the dough with your egg whites (I used a pastry brush to do this) 
8. Spray some non-stick cooking spray onto a baking sheet and place your stromboli on top. 
9. Bake in 350° oven for about 20-25 minutes. Remove and enjoy!!

Layered Pumpkin Cake with Caramel and Pecans

FB Source: Chef Ron Lock

Source: https://www.facebook.com/TheChefRonLock

Ingredients:
1 pkg (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided - 100% pumpkin, not pumpkin pie filling
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 tsp pumpkin pie spice, divided
1 pkg. (8 oz.) Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) whipped topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped Pecans

Directions:

1. Preheat oven to 350°F
2. BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in stand mixer, or, beat in a large bowl with a hand mixer. 
3. Pour into 2 greased and floured 9-inch round pans.
4. Put the cake pans in the oven and bake for 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove the cakes from the pans and transfer to wire racks to completely cool.
5. BEAT cream cheese in medium bowl with hand mixer, or stand alone mixer, until creamy. Add in the sugar, remaining pumpkin and spice; mix well. Gently stir in the whipped topping. 
6. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers, leaving top layer unfrosted. Do not frost the top layer!
7. Drizzle with caramel topping just before serving; top with nuts. Refrigerate any leftovers.

(This cake is a total show stopper. The mixed flavors and textures pecans, caramel and cream cheese make this one of best pumpkin recipes of all time! Enjoy!)