Pumpkin Crunch

1 package Yellow cake mix
1 can (15 oz.) solid pack pumpkin
1 can (12 oz.) evaporated milk
3 large eggs
1 1/2 cup sugar
1 tsp. cinnamon
1 tsp. salt
1/2 cup nuts
1 cup butter, melted
Heat oven to 350°. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt in a large bow. Pour into a greased 9×13 pan. Sprinkle dry cake mix over pumpkin mixture. Then sprinkle with nuts. Drizzle with butter. Bake for 50-55 minutes or until golden brown. Cool, served chilled. Serve with whipped topping.

Homemade Hot Chocolate

Since we live in the deep south, hot chocolate is a rare treat.  It just doesn't get cold that much to enjoy it that often.  When we do indulge, it is usually done by heating a mug of milk in the microwave and adding an instant mix to it!  I found a recipe for homemade hot chocolate made in the slow cooker over at Comfy In the Kitchen and knew that I had to put it here to come back to....when those cold nights arrive!

Homemade Hot Cocoa


(Serves 10)

3/4 cup sugar
1 cup cocoa powder
1 cup chocolate chips
1 tsp salt
1 cup hot water
1/2 gallon milk
1/2 tsp vanilla
1/4 tsp cinnamon
1 8 oz whipped cream
*extra whipped cream or marshmallows to garnish
In a med/large pot on the stovetop (med/high heat) pour in hot water, sugar, cocoa powder and salt- whisk well. Add chocolate chips, whisk well until melted. Add milk and whisk again until well combined. Add vanilla and cinnamon then stir in whipped cream. Serve and garnish!
If you are making this in advance (for example, going caroling-etc.) simply place in the Crockpot on low heat -it will be waiting for you when you come in from the cold!!!!