Pumpkin Pie Cake

Bottom Layer:

1 pkg. yellow cake mix (reserve 1 cup)
1 egg
1/2 cup butter, softened

Mix and press with hands into a 9 x 13 pan.

Middle Layer:

1 1/2 cups pumpkin
2 eggs
3/4 cups sugar
1 cups evaporated milk
1/2 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon cloves
1/2 teaspoon ginger

Mix and pour over cake.

Top Layer:

The 1 cup reserved cake mix
1/2 cup sugar
1 teaspoon cinnamon
2 Tablespoons butter, softened

Mix and sprinkle over cake. Bake at 325 degrees for one hour. Serve with cool whip or vanilla ice cream.

* I had never heard of pumpkin pie cake until my sister served it to me and I was hooked after the first bite. Love the flavor and I love how easy the recipe is!

From Jane Ketcheside

Cookie Salad

1 small box instant vanilla pudding mix
1 cup buttermilk
2 8oz containers frozen whipped topping, thawed
2 8oz can mandarin oranges, drained
1 pkg fudge-striped cookies

In a medium bowl, combine the pudding mix and buttermilk. Stir in thawed whipped topping. Add drained oranges. Stir in crushed cookies. (To crush the cookies, I leave them in the package and mash it against the edge of the counter; you can also just break them with your hands.) This salad can be served immediately, but it's still good the next day. makes 8-10 servings. Note: For variety, add bananas, grapes, or other fruit.

* This is one of my favorite dessert salads! I have also added bananas (which I will never eat alone) and it tastes just as yummy! Kids love it because it has the pudding and cookies but they are also getting some fruit in there too. :-)

From Julie Hougaard
Copied From Leissa Mahedy - Worldwide Ward Cookbook by Deanna Buxton (2009)

Easy Cheesy Rolls

1/4 cup butter or margarine
2 Tablespoons Parmesan cheese, grated (from a can or jar, not fresh)
1 Tablespoon dried basil
1/2 teaspoon garlic powder (optional)
1/2 cup cheese, shredded (any kind works)
1 tube canned refrigerator biscuits, plain or buttermilk (8-10 biscuits per can)

Melt butter or margarine and combine with the Parmesan cheese, basil, and garlic in a small bowl. Put the shredded cheese in a separate bowl. Remove biscuit dough from the can and separate into individual biscuit rounds. Flatten each round of biscuit dough slightly and place a little shredded cheese in the center, folding the dough around the cheese to form a ball. Pinch the dough together to enclose the cheese. Dip the ball of dough into the melted butter mixture and roll it around to cover completely. Place the cheese-stuffed biscuits balls on a baking sheet. Bake at 375* for approximately 5-8 minutes or until golden brown. Great with spaghetti or lasagna.

From Darleen Capson - Worldwide Ward Cookbook by Deanna Buxton (2009)

Gingerbread Pancakes

5 cups flour
1 teaspoon salt
1 Tablespoon baking soda
2 2/3 cup water
2 teaspoons cinnamon
1 1/2 cups molasses
2 teaspoons ginger
1 cup butter, melted
1 teaspoon nutmeg
4 eggs, slightly beaten

Sift together flour, baking soda, cinnamon, ginger, nutmeg, and salt. In a separate bowl, combing water, molasses, butter, and eggs. Gradually add molasses mixture to flour mixture, blending just until smooth. Cook on hot griddle.

From Kalene Sims - Worldwide Ward Cookbook by Deanna Buxton (2009)