Pumpkin Trifle

1 box spice cake mix (just the mix!)
1 15 oz can pumpkin (not pumpkin pie mix!)
1/2 cup water
1 box Jello pumpkin pudding mix
2 cups cold milk
1 12-oz container Cool Whip, thawed
1 jar caramel ice cream sauce
1/2 to 1 cup chopped pecans.

Mix the cake mix, pumpkin and water till completely blended. Spread in the bottom of a 13x9 pan that has been sprayed with non-stick cooking spray. Bake at 350º for 25-35 minutes or until a toothpick comes out clean. Cool completely in pan.

After the cake is cooled, mix pudding with milk following the directions on the package. Allow to set up slightly, then fold in the Cool Whip.

Cut the cake into about 1/2" cubes or so. Layer 1/2 the cubes in the bottom of a glass bowl or trifle dish (I love the one from Pampered Chef!) Drizzle about half the caramel sauce over the cake cubes, then sprinkle with pecans (it really needs this to give some texture - if you don't like pecans I bet it would be awesome with those Heath bits you can buy in the chocolate chip section).

Spread half the pudding/cool whip mixture over the layers in dish, repeat layers, finishing with a few pecans sprinkled on top for decoration. Allow to chill for a minimum of 2 hours - overnight would be better.

Homemade Mayonnaise

1 egg
1/2 tsp. salt
1/4 tsp. dry mustard
1T. white vinegar
1T. lemon juice
dash of Tabasco
1 c. canola oil
2 T. boiling water.

Put egg, seasonings, vinegar, lemon juice and 4 T. of the oil into blender. Cover and blend. Remove feeder cap and slowly add remaining oil in a slow, steady stream. Add Tabasco. Add boiling water to set the mayonnaise and prevent separation. Store in refrigerator.

Pumpkin Pie Dip

8 oz cream cheese, softened
2C confectioners sugar
1-15 oz can pumpkin pie filling
1t ground cinnamon
1/2t ground ginger

Blend softened cream cheese and confectioners sugar with a hand blender at medium speed until smooth. Add pumpkin pie filling, cinnamon and ginger and blend. Chill 8 hours.

Serve with apple slices and ginger snaps for dipping.

Filipino BBQ Pork-on-a-Stick

6 lbs pork butt or pork shoulder, sliced to approximately 1-inch wide and 1/4-inch thick We use venison and that is GREAT as well.
2 cups garlic, minced
2 liters 7-up
2 tbsps ground black pepper
4 cups soy sauce
6 cups brown sugar
100 pieces skewers

Procedure

If using bamboo skewers, soak for about 30 minutes to prevent from burning during grilling.

Wash pork strips well, drain and place in a deep bowl. Please, please, do not trim the fat off the meat. Fat is good in this recipe.

In another bowl, combine 7-up, soy sauce, brown sugar, black pepper, garlic. Pour liquid mixture over pork strips. Mix well to incorporate. Allow to marinate in the refrigerator for at least overnight or if possible, 2 days for best flavor. The amount of marinade in this recipe allows the meat to be fully covered and turning meat in the mixture during the marinating time is not necessary.

In a bowl, combine remaining 1 cup of oyster sauce, banana catsup and sesame oil.

Thread 2 to 3 meat slices into each skewer. Over hot coals, grill meat for about 1 minute each side.

Kim's Baked French toast

Mix Together:
1 C. milk
3 eggs

Mix together & place evenly in jelly roll pan
1/2 c. oleo, melted
2/3 c. brown sugar
1/2 t. cinnamon

Dip french bread slices (or Texas Toast) in egg mixture and lay on top of carmel mix. Let set overnight. Bake at 350 degrees for 25 minutes. Invert immediately.

Ranch Salad

this makes 3 lbs
Cauliflower flowerettes 1 1/4 lbs
Broccoli flowerettes 1lbs
Shredded Carrots 2 1/2 oz
Red Bell Pepper 1/2 qt
1/2x1 inch sliced
Approximately 60-70 flowerttes to make 1 pound.
Pour desired amount of Hidden Valley Ranch Dressing for sauce. Mix all together and chill.

Rotini Mozzeralla Salad by Meijer

this makes 5lbs
Rotini 1 1/4 lbs.
Mozzeralla Cheese cubed 1 lb.
Black Olives 3 1/2 oz.
Green Olives 3 1/2 oz.
Cherry Tomatoes 1 pint
Broccoli Flowerettes 5 oz. approx 20
Celery sliced 1/4 inch 1 1/4 oz.
Creamy Italian Dressing 1 1/4 cup

Cook rotini till tender and let cool. use whole olives and whole cherry or grape tomatoes. Mix all together and chill immediately.