PASTA E FAGIOLI, PUMPKIN DUMP CAKE AND SUPER BOWL

Barely home from Aruba; one of the best vacations we have had in years. Even though I ended up in convenient care on the Island…….ear infection, uggghhhh. Super Bowl Sunday is here!

Truthfully I was more interested in the commercials until the game got interesting. I don’t personally have anything against Brady. I just thought it would be nice to see someone else win. And win they did! In what was a white knuckle finish, Philadelphia reigns victorious. First super bowl win, ever, too! Congratulations, job well done.

We usually host a large party. Unfortunately just arriving home Saturday curtailed our number of guests. It was still fun and the food was amazing. Everybody brought a dish to pass. I love eating like that. It’s fun to share and taste and it doesn’t put all the burden on one person.

Our menu consisted of Skinny Taste Pasta E Fagioli. Hearty, excellent taste and healthy. We are definitely soup lovers in this household and this one hit a home run. I will definitely be making this one again. Thanks so much Robyne!

(Picture taken from Gina Homolka Skinnytaste Fast and Slow Cookbook)

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https://www.skinnytaste.com/pasta-fagioli-64-pts/

Buffalo dip and Sloppy Joes were part of our buffet. We also had a nice field green salad with strawberries, pignoli nuts, grilled chicken, goat cheese, and a lovely balsamic honey dressing. I am working on getting the recipe from my daughter for that one. As soon as I do I will post it for you.

I made a Pumpkin Dump Cake. It is so easy and serves a lot of people. It is also one that everybody seems to like. Add some whipped cream and you’re in heaven.

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I found this recipe on Pinterest. I had tasted this before at a friend’s house for a luncheon get together. I fell in love with it and so did everyone there. I knew it was a keeper and one that I would use over and over.

Here’s the recipe. I think you will agree with me and keep it in your rotation of desserts too.

PUMPKIN DUMP CAKE

  • Servings: 12
  • Difficulty: easy
  • Print

INGREDIENTS:

  • 29 oz can 100% pure pumpkin
  • 1 C sugar
  • 1 can 12 oz 2% evaporated milk
  • 3 eggs
  • 4 tsp pumpkin pie spice
  • 3/4 C melted butter
  • 1 box yellow cake mix
  • 1/2 tsp salt
  • 1 C chopped pecans (I used walnuts and it was very tasty)

INSTRUCTIONS:

  1. Combine pumpkin, sugar, evaporated milk, eggs, pumpkin pie spice and salt.
  2. Beat well and pour into a greased 9×13 cake pan.
  3. Sprinkle cake mix over top, followed by chopped nuts of choice.
  4. Pour melted butter over the top.
  5. Bake at 350 degrees for 50-60 minutes.

These two recipes could become your new favorites too. Check out the cookbook Skinnytaste Fast and Slow. It is excellent: one I use all the time.

Til next time,

Ciao xoxo

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Published by

Viki D

I'm a wife, mother, and a nurse. I love to cook, craft, and create. I am a Christmas fanatic and love entertaining and cooking for my friends and family. Follow me on Pinterest at Around the Butcher Block / VikiD

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