Sunrise Thanksgiving dishes:
Pumpkin Pie Dump Cake (Britney's favorite)
1 CAN PUMPKIN PUREE
1 CAN EVAPORATED MILK
1 CUP SUGAR/1 CUP BUTTER
1 TEASPOON GROUND CINNAMON
1 BOX SPICE CAKE MIX
Preheat oven to 350F degrees.
Spray a 9x13 baking dish with nonstick cooking spray.
In a medium bowl, combine pumpkin puree, evaporated milk, eggs, sugar and cinnamon until well-combined. It will be very liquid-y.
Pour this pumpkin mixture into a baking dish.
Sprinkle dry cake mix on top of pumpkin mixture.
Now take melted butter and drizzle all over the top.
Bake for about 55-60 minutes.
It might still be just a bit jiggly in the middle when done. It will continue to set up as it cools.
Let it cool for at least 30 minutes before serving.
Be sure to refrigerate any leftovers.
I like to heat each piece up in the microwave for a few seconds before serving since I enjoy eating it warm.
Dollop each serving with a bit of whipped cream.
Bacon-Cheese Pull-Aparts (Ben's favorite)
1/4 C. MILK
1 CAN OF LARGE FLAKY BISCUITS
4 SLICES OF COOKED BACON (CHOPPED)
1 C. SHREDDED CHEDDAR CHEESE
1/4 C. CHOPPED GREEN ONIONS
THE FIRST THING YOU WILL NEED TO DO IS HEAT YOUR OVEN TO 350 DEGREES AND SPRAY A 11X7 OR A 12X8 INCH (2 QUART) GLASS BAKING DISH WITH COOKING SPRAY. IN A LARGE BOWL, BEAT EGG AND MILK WITH WIRE WISK UNTIL SMOOTH.
NEXT, SEPARATE DOUGH INTO 8 BISCUITS; CUT EACH INTO QUARTERS. GENTLY STIR BISCUIT PIECES INTO EGG MIXTURE TO COAT EVENLY. FOLD IN BACON, CHEESE, AND ONIONS. SPOON MIXTURE INTO SPRAYED DISH; ARRANGE BISCUIT PIECES IN A SINGLE LAYER.