Pumpkin Dump Cake

·         1 (18.25 ounce) Betty Crocker Supermoist yellow cake mix

·         1 (20 ounce) can pure pumpkin

·         1 (12 ounce) can evaporated milk

·         3 whole eggs

·         1 cup white sugar

·         3 teaspoons cinnamon

·         3/4 cup butter, melted

Directions

Preheat oven to 350 degrees and grease a 9x13 baking dish. In a large bowl, mix pumpkin, milk, eggs, sugar, and cinnamon until well blended. Spread pumpkin mixture in prepared baking dish.  Sprinkle cake mix evenly on top of the batter. Pour melted butter over the top of the cake mix. Bake 50 minutes.  Cool. Top with whipped cream or ice cream.

BYU Cougareat Chocolate Mint Brownies


Makes one 9x13 pan of brownies. Prep and cook: 90 min. CooL: 1 hr.

1 c. margarine

1/2 c. cocoa

2 Tbsp. honey

4 eggs

2 c. sugar

1 3/4 c. flour

1/2 tablespoon baking powder

1/2 teaspoons salt

1 c. chopped walnuts

12 oz. chocolate icing

MINT ICING

5 Tbsp. margarine

dash of salt

3 Tbsp. milk

1 Tbsp. light corn syrup

2 1/3 c. powdered sugar

1/2 tsp. mint extract

1-2 drops green food coloring

Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

Bonnie's Famous Lemon Shrimp Jello

Lemon Shrimp Jello


1 pkg lemon jello
1 1/2 c water
2 T vinegar
1/2 t salt


Mix together and let thicken. Then mix in


1 can of shrimp
3/4 cup finely chopped celery
1/2 cup Miracle Whip
2 T pimiento
1 t onion juice


Serves 6