Looking for a fun, easy fall recipe to make this weekend? I have it for you! It takes some prep, but I went the easy route on the ingredients to make easy stuffed pumpkins. Have fun, get the kids involved and enjoy!
Stuffed pumpkins are a perfect fall meal. Preparation can involve the entire family!
- 2 pie pumpkin
- 1 box stuffing
- 1 box wild rice
- 1 lb. hamburger, sausage, or chicken
Wash outside of pumpkins
Cut the top off of the pumpkin and clean out
Preheat oven to 350 degrees
Prepare the stuffing as directed on the box
Prepare the rice as directed on the box
Cook the meat of your choice
Mix together the rice, meat, and stuffing
Fill the pumpkins with the meat mixture
Put lid back on pumpkin
Bake at 350 for 1 hour or until the pumpkin is tender when poked with fork
Jen's Strawberry Rhubarb Banana Cake
This is a delicious spring time recipe that I joke we could have named Everything But The Kitchen Sink cake. It is extremely moist and pairs well with a cup of coffee while sitting outside enjoying the springtime weather!
- 1 cup Milk
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
- 1 ½ cups brown sugar
- ⅔ cup vegetable oil
- 1 egg
- 2½ cups all purpose-flour
- 1 tsp salt
- 1 tsp baking soda
- 1½ cups chopped rhubarb
- ⅔ cup chopped strawberries
- 2 ripe bananas
To drop on to top of cake batter
- ½ cup brown sugar
- 2 tbsp melted butter
- 1¼ cups powdered sugar
- 3 tbsp milk
Preheat oven to 325*
Spray a 9X13 pan with cooking spray
Combine 1 cup of milk, vanilla, and lemon juice in a glass bowl and let sit for 10 minutes
Mix milk mixture, egg, bananas, oil, and 1 ½ brown sugar in a bowl
In a separate bowl mix flour, salt, and baking soda
Add strawberries to egg/oil mixture and stir
Fold dry ingredients in a little at a time
Pour mixture into sprayed cake pan
Combine melted butter and 1/2 cup brown sugar, drop spoonfuls onto the top of the cake batter in various locations.
Bake cake at 325* for 40 minutes or you can put a toothpick in center of cake and it comes out clean.
Remove cake from oven and let cake cool
Based on my other recipe, you know we love rhubarb and I love spring! What better way to celebrate spring than with another rhubarb recipe? My husband would probably say something about morels, but I say rhubarb!
I "invented" this recipe the other day and it didn't last long at all! I took some to my parents and some to my in-laws and we cleaned up the rest. Oops! No kidding, though, it is that delicious. The girls and I joked that I could have named it Everything But The Kitchen Sink Cake because we decided at the last minute to use some strawberries that were going bad in the fridge. I just cut off the "bad" parts and used the good parts. Another variation of this could be done with raspberries, too.
Go grab some rhubarb from your garden or grab some from the freezer and make this delicious springtime dessert!
From the gravel road,