Lemon Pepper Panko & A Signed Copy Of Michael Chiarello's Cookbook {Giveaway}

A chef known for his emphasis on creating delicious dishes with fresh, premium ingredients, Chef Michael Chiarello uses panko as his go-to bread crumb for a crunch that won’t quit. As an Emmy-award winning TV chef and cookbook author, Chef Chiarello is the tastemaker behind Bottega Napa Valley Restaurant, NapaStyle and Chiarello Family Vineyards, and appears on The Cooking Channel and Top Chef Masters only on Bravo.

Last February I was lucky enough to join Bush's Beans and three other fabulous bloggers for dinner at the beautiful Bottega Restaruant in Napa Valley. Breath taking is what comes to mind when I describe Michael Chiarellos Restaurant. The food at Bottega was delicious to say the least. There were so many wonderful dishes that is was so hard to choose just one.

I was so excited when Myblogspark asked me to try Progresso's New Lemon Pepper Panko Bread Crumbs as well as receive a copy of Michael Chiarello's Bottega Cookbook. Italian Food is up high on my list of favorite foods, so I am really excited to cook up some of Michael Chiarellos wonderful Botegga recipes in my own kitchen.

The next time I prepare my favorite Homemade Fish Sticks, pictured above I'm going to use the Lemon Pepper Panko Bread Crumbs instead. I usually use the plain panko bread crumbs, so this will be interesting to see how the lemon pepper ones compare. But don't stop there Progresso's Panko Bread Crumbs can be used on dishes other than fish.

Chef Chiarello is helping cooks everywhere use Progresso’s Panko to make flavorful, flawless recipes including Crispy Seafood Salad, Mama Chiarello's Stuffed Eggplant and Turkey Scallopini and Squash Ravioli with Cranberry Brown Butter.Whether frying, baking or broiling, this culinary superstar adds a flavorful crunch to create simple, savory recipes.

Made from the soft, tender centers of the bread, Progresso Lemon Pepper Panko combines the perfect crunch with effortless flavor to give any dish that extra punch. The large, flaky crumb has a coarser texture than traditional bread crumbs, delivering a lighter, crunchier coating or topping. If you use regular style bread crumbs instead of panko it is time for a change. Once you try panko style bread crumbs you wont go back to ordinary bread crumbs again.

Don't take my word for it. Would you ike to try Progesso's Lemon Pepper Panko Bread Crumbs? Today Mommy's Kitchen & MyblogSpark are giving away a Progresso Prize Pack to one of my lucky readers.

The Prize Pack includes one package of Progresso Lemon Pepper Panko Bread Crumbs and an autographed copy of Chef Michael Chiarello´s New Cookbook:
Michael Chiarello´s Bottega.


To Enter this Giveaway:
Mandatory Entry: Leave a comment telling me what type of dish would you create with Progresso Lemon Pepper Panko? For me I want to try it out on a lemon pepper shrimp scampi recipe. I think it would be a nice change.

For (2) additional entries:
1. Follow @mommyskitchen on Twitter and tweet this giveaway.

Enter to win a Progresso Panko & Michael Chiarello Autographed Cookbook @mommyskitchen http://tinyurl.com/32mx2qs #myblogspark.
Leave a comment with a link to your tweet.

2. Like - Mommy's Kitchen on Facebook and leave an additional comment.

One winner will be chosen by using random.org on:
Friday December 3, 2010.

Contest Ends at Midnight CST on December 2, 2010. If the prize is not claimed in 48 hours a new winner will be chosen. Contest open to U.S. residents only. The winner will be announced on Mommy's Kitchen (and emailed). If you do not have a blog , please leave a email address in your comment so I can contact you if you are the winner.

I am also including a link to the Progresso website for additional recipes, tips for cooking with panko, a video and a coupon for $1 off any panko flavor. Additionally, be sure to check out the Progresso's Wine & Dine with Chef Michael Chiarello Sweepstakes.

Before I go I wanted to let you know that now through December 31st, participants can enter for the chance to win a trip for two to Napa Valley to attend the Spring Bud Break Party, an annual dinner and wine tasting event taking place on May 7, 2011.

In addition to two tickets to the party, the grand prize also includes roundtrip airfare and hotel accommodations. Visit http://www.progressobroth.com/ for the sweepstakes rules and entry form.

Disclosure: General Mills & MyBlogSpark provided me with one copy of Michael Chiarellol's Cookbook as well as a package of Progresso's Lemon Pepper Panko for this review. They also supplied an additionsl gift pack to use in this giveawy. I want to thank General Mills & MyBlogSpark for sponsering this giveaway.

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My Favorite Breakfast Quiche for Potluck Sunday

Good Morning today is Sunday so you know what that means!!!! Potluck Sunday at Mommy's Kitchen. Today I am posting a recipe for My Favorite Breakfast Quiche. I was going to go with an overnight breakfast casserole for Thanksgiving morning, but time got away from me. There was still so much food prep to be done for Thanksgiving that breakfast got pushed aside.

No problem though. I just prepared my favorite breakfast quiche recipe and all was well again. The reason this is my favorite quiche is because this recipe is so easy and versatile. I have come to realize that as long as you have your basic egg, milk and cheese ingredients you can pretty much change this quiche recipe to suit your own taste.

I chose to make a sausage and bacon quiche with lots of cheese. If using both meats are too much for you then feel free to use just one. You can also add ham, spinach, saut'eed peppers, regular onions, green onions, mushrooms or change the cheese variety to make a whole new quiche recipe. Just use your imagination and come up with all different varieties.

As for what type of cheese to use, Cheddar, Monterey Jack, Swiss, Mozzarella or even Fontina works great. One of my favorite quiche combinations is cubed ham, green onions and Swiss cheese. Also if time is not on your side you can use mini pie shells to make little individual quiches.

By using mini pie shells this will cut down on the baking time. This is great if you are in a hurry. Mini pie shells can be hard to find so when you see them in the grocery store grab a box. Quiche for breakfast might not be anything new but if it is you, then I hope you will give this recipe a try.

Today I'm bringing my favorite breakfast quiche to our Sunday potluck. Do you have a recipe you would like to bring to the potluck? If so then link directly to your post not your homepage. Please include a link back to Mommy's Kitchen, so everyone can view all of the delicious recipes. I can't wait to see what everyone is bringing. In usual fashion the full recipes is at the end of this post.

Cheesy, meaty goodness!!!

Enjoy

Breakfast Quiche

1 – 9 inch unbaked deep dish pie crust
1 ½ - cups shredded cheddar or Monterey jack cheese
1 ½ - cups whole milk, half & half (or a combination of both)
1 – tablespoon flour
4 - eggs (slightly beaten)
4 – bacon slices, cooked & crumbled
3/4 - 1 – cup breakfast sausage cooked & crumbled.

Add shredded cheese to bowl and toss cheese with flour, set aside. Fry bacon and sausage until cooked. Drain off any grease. Crumble the bacon and sausage and set aside. In a large bowl combine the eggs and milk. Add the bacon, sausage and cheese to the egg mix and mix well. Pour into an unbaked crust. Bake at 350 for 1 hour or until set. Insert toothpick or knife to test for doneness.

*Serve this quiche with a yummy fruit salad, biscuits, muffins, blueberry scones or bagels and cream cheese. If you are making a meatless quiche try my favorite sausage and cream cheese crescents.

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Creamed Turkey & More Leftover Turkey Recipes

Happy Saturday everyone!!! I don't know about you but I ate until I popped this Thanksgiving. I couldn't help it; I prepared all our favorite dishes so everyone was happy as a clam. With Thanksgiving behind us I am sure you have been blessed with lots of leftover turkey. Now is the question of what to do with all the leftovers.

Are you looking for ways to prepare and use up all that leftover turkey? Well help is on the way. I know you have your usual turkey sandwiches but, today I want to share a few other ideas from Mommy's Kitchen. Last night I made Creamed Turkey for dinner. This dish reminded me of Chicken a La King and Chicken & Dumplings all rolled into one.

I have to say it was quite tasty and really easy to make. I served it over brown rice, but you can use white rice or mashed potatoes instead. We added some leftover cornbread dressing and rolls on the side to complete the meal. This recipe was just one simple way to use up a few of the leftovers. I have included some step by step photos of the creamed turkey preparation. The full recipe is at the end of this post.

If Creamed Turkey isn't your thing I have listed a few other dishes that would work with leftover turkey. All of the meals below are chicken dishes that can easily be interchanged with turkey. I have also including a link to Southernplate because my friend Christy has Leftover Turkey Recipes as well. I hope you will stop by and check out her post for more yummy recipes.

Chicken or Turkey Spaghetti
Creamy Turkey Noodle Bake
Turkey & Dumplings
Turkey Tetrazzini
Turkey Noodle Soup
Turkey Pot Pie
Hurry Up Biscuit Topped Turkey Pot Pie
Turkey & Cornbread Dressing

First get the rice started since brown rice takes longer to cook. Cook according to the directions on the package. In a large saucepan saute celery and onion in butter for 5 minutes or until crisp tender. Stir the flour in gradually, and cook over low heat until mixture is bubbly. Slowly add the chicken broth to the celery and onion mixture, stirring constantly.

Add milk; bring to boil and simmer, stirring often. Add the chunks of turkey, thyme, lemon juice, salt, and pepper. Heat this mixture thoroughly.

serve creamed turkey over brown rice, white rice or mashed potatoes.

Enjoy!!!

Creamed Turkey & Brown Rice

1 - cup celery, thinly sliced
1/2 - cup onion, chopped
6 - tbsp. real butter
1/4 - cup flour
1 1/2 cups chicken broth
1 - cup milk
3 - cups cooked turkey chunks
1/4 - tsp. thyme
1 - tbsp. lemon juice
1/2 - tsp. salt
pepper to taste
brown rice, cooked

Start by cooking your brown rice according to the directions on the package. In a large saucepan saute celery and onion in butter for 5 minutes or until crisp tender. Stir the flour in gradually, and cook over low heat until mixture is bubbly. Slowly add the chicken broth to the celery and onion mixture, stirring constantly. Add milk; bring to boil and simmer, stirring often. Add the chunks of turkey, thyme, lemon juice, salt, and pepper. Heat this mixture thoroughly. Serve creamed turkey on brown rice, white rice or mashed potatoes.

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Pumpkin Shaped Sugar Cookie's {Teacher Treats}

Today was the last day of school before our Thanksgiving break begins. The kids are looking forward to a little time off from school. But before they head out for their holiday break we wanted to bake up some sweet treats for their teachers. Last night the kids and I were busy in the kitchen making

caramel corn, rolo turtle candies and these yummy Pumpkin Shaped Sugar Cookies using my favorite sugar cookie recipe. love this recipe because the cookies turn out soft on the inside and crispy on the outside. Just like a rolled sugar cookie should be. I prepared the cookie dough but the kids took it from there.

They love helping me in the kitchen and even more so when they get to bake for their teachers. Each of them worked so hard in their own special way. We chose to glaze our cookies instead of using frosting. Glazing the cookies is really easy for kids to do and the cookies turn out so shiny and smooth.

Mackenzie is a perfectionist just like her mama, so it always takes her a bit longer to decorate her cookies.

We rolled, cut, baked and glazed all the cookies.

Carson thinks the best part is the end when he can lick all that yummy glaze off the spoons. That boy has a major sweet tooth!

Don't you think they did a fabulous job? All of their teachers loved everything we made. The Rolo Turtle Candies were a big hit, but then they are every year. This will probably be my last post until after the Thanksgiving holiday. I still have so much to do and I want to take a bit of a break to spend time with my family.

I hope everyone has a happy and safe Thanksgiving. If you are still in need of a few meal ideas check out my Thanksgiving Menu post. Talk to everyone at the end of the week and remember Gobble till you Wobble!

Sugar Cookie Cut Outs

1/3 - cup unsalted butter, softened
1/3 - cup shortening
1 - cup granulated sugar
1 - tsp baking powder
dash salt
1 - egg
1 - tsp vanilla extract
2 - cups all purpose flour
1 - 2 recipes colored icing, recipe below

In a medium size bowl beat shortening and butter together with a electric mixer. Add sugar, vanilla extract and egg. Mix the flour, baking powder and salt together then add to the creamed mixture. Mix together scraping the sides of the bowl.

I used my kitchen aid mixer to mix everything until it came away from the bowl and started to form into a ball. Try and mix enough of the flour mixture in using mixer. Then stir in any remaining flour with a wooden spoon. You can use the cookie dough immediately or place the dough in refrigerator until ready to use.

Remove dough from the refrigerator and let sit on the counter at least 30 minutes. Roll dough on a lightly floured surface until it is about 1/4 inch thick. I like to cut my cookies thick they seem to be softer. Cut with desired cookie cutters and place on a un greased baking sheet.

Bake at 375 for 7-8 minutes or until edges are firm. I take my cookies out when they are still light colored on top but the bottom of the cookies are light golden brown. Remove from oven and let cool on baking sheet for 5 minutes. Place on a baking rack to cool completely. Frost with colored glaze when cookies are cool.


Colored Icing Recipe:

1 - cup confectioner’s sugar
1 - tablespoon softened butter or margarine
2 - tablespoons milk
1 - tsp vanilla extract
food coloring

I used one bowl to mix the glaze. Double the glaze recipe so you have enough to frost all the cookies. Mix all the glaze ingredients together with a fork. If the mixture is to dry, add a little more milk. The mixture will be thin so don't be surprised. This colored glaze goes on wet but dries shiny and smooth. Once mixed add the food coloring or icing paste.

Take out about 1/2 cup of the glaze and add it to a separate bowl and tint it green for the pumpkin stems. Using a spoon pour the glaze on the cookies and smooth around with the back of a the spoon. We used a paint brush to add the green for the pumpkin stems. Place the cookies on waxed paper for a couple hours to completely dry.

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Yummy Caramel Apple Crisp

Happy Monday everyone!!!! I wanted to apologize for not hosting a Potluck Sunday post yesterday. Time got away from me Saturday night and it was pretty much the same all day yesterday.

I am hoping to get back on track the Sunday after Thanksgiving {fingers crossed}. Last week I made a tasty Caramel Apple Crisp for dessert. I had initially planned on using my apple stash for apple butter, but I just haven't had time to get that done.

Thanksgiving is all that has been on my mind. I didn't want my apples to go bad so I whipped up this new yummy apple crisp instead. I found this recipe in my Betty Crocker fall cookbook and it looked to good not to make.This recipe only requires a handful of ingredients, so it's really easy to make.

Caramel Apple Crisp is a nice change from the traditional Apple Crisp. I added pecans to this recipe but that is all up to you. In usual fashion I have included some step by step photos of this tasty dessert . You can get the full recipe at the end of this post. Enjoy!

Start by preheating your oven to 375°F. In large bowl, stir together caramel topping and the cinnamon until blended. Add apples; toss until evenly coated. Spread in ungreased 8-inch square glass baking dish. I used a large pie plate. In the same bowl, mix 2/3 cup flour and the brown sugar. Cut in butter, using pastry blender, until mixture looks like coarse crumbs. Stir in oats and pecans.

Crumble mixture over apples in baking dish. I added a few more pecan halves before baking.


Bake 35 to 45 minutes or until apples are tender and topping is golden brown.


If desired, serve with whipped cream, vanilla ice cream and additional caramel topping.

Caramel Apple Crisp

1/2 - cup caramel topping
1/2 - teaspoon ground cinnamon
6 - large baking apples, peeled, cut into 1/2-inch slices (about 6 cups)
2/3 - cup Gold Medal all-purpose flour
1/2 - cup packed brown sugar
1/2 - cup cold butter or margarine, cut into small pieces
2/3 - cup quick or old fashioned oats
1/2 - cup pecan pieces, optional

Preheat oven to 375°F. In large bowl, stir together caramel topping and the cinnamon until blended. Add apples; toss until evenly coated. Spread in ungreased 8-inch square glass baking dish. In same bowl, mix 2/3 cup flour and the brown sugar. Cut in butter, using pastry blender, until mixture looks like coarse crumbs.

Stir in oats and pecans. Crumble mixture over apples in baking dish. Bake 45 to 50 minutes or until apples are tender and topping is golden brown. If desired, serve with whipped cream, vanilla ice cream and additional caramel topping.

Kitchen Tip: Try to cut all of the apples in this recipe into slices of the same thickness, so they’ll cook evenly. To test for doneness, simply poke the tip of a sharp knife into an apple, and you’ll be able to feel if it’s tender

Recipe Source: Betty Crocker

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Crock Pot Taco Soup

The temperatures are finally starting to drop here in Texas. Although I won't hold my breath because if you live in Texas than you know the weather can change in the blink of an eye. As the temperature changes so do our meal choices. Time to put away the grill and pull out the crock pot so you can start making soups, stews and beans.

Oh how I love winter nothing warms you from the inside out more than a good bowl of soup or stew. Today I wanted to share an easy recipe for Crock Pot Taco Soup. What I love most about this recipe is that you can just dump everything in the crock pot and pretty much forget about it. Who doesn't love that?

Secondly taco soup is really economical to make and great way to clean out your pantry. All the ingredients in this recipe are everyday ingredients that you usually have on hand. This recipe also utilizes canned beans instead of dry beans, so no soaking needed. Speaking of beans the original recipe called for kidney and pinto beans, but I found myself without pinto beans.

No problem I just substituted with a can of black beans instead. That's what is so great about canned beans; they're so versatile and can be interchanged to create so many recipes. In fact I loved the addition of the black beans so much next time I make this recipe I will be using all three bean variations.

Don't forget to bake up a big skillet of homemade cornbread to go along side this yummy soup. I prefer to make my favorite Sweet Corn Cake , but feel free to use one of your own favorite cornbread recipes. In usual fashion I have included a few step by step photos of how easy this taco soup is to make.

Using a large skillet brown the meat together with the chopped onions. Drain and add the meat mixture to your crock pot. Rinse and drain all of the beans. Next just start adding all of the canned ingredients, water and drained beans to the crock pot. Sprinkle the taco seasoning and ranch dressing mix on top and give it a gentle stir. Cover and cook on low for 6-8 hours.

Ladle into soup bowls and garnish with your favorite toppings. Enjoy!!! Umm just look at all those hearty beans.

Crock Pot Taco Soup

2 - pounds ground beef, ground turkey or a mixture of
1- lb breakfast sausage + 1 - lb ground beef or turkey
1 1/2 - cups diced onions
1 - 15 oz cans bush's pinto beans, drained & rinsed
1 - 15 oz can bush's kidney beans, drained & rinsed
1 - 15 oz can bush's black beans, drained & rinsed
1 - 15 oz can whole kernel corn, drained or 2 cups frozen corn
1 - 14.5 oz can Mexican-style stewed tomatoes
1 - 14 1/2 oz can diced tomatoes
1 - 14.5 oz can mild rotel (tomatoes with chile's)
1 - cup water
1 - 4.6 oz can sliced black olives, drained
1/2 - cup green olives, sliced, optional
1 - package taco seasoning mix
1 - 1 oz package ranch salad dressing mix

Garnish

Corn chips, Sour cream, Grated cheese,

Green onions, Olives & Pickled jalapenos

Brown the ground beef, turkey or meat combination and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker. Add the beans, corn, tomatoes, rotel, black olives, green olives, taco seasoning, water and ranch dressing mix. Cook on low for 6 to 8 hours. To serve, ladle soup into each bowl and garnish with corn chips, sour cream, cheese, green onions, jalapenos and any other toppings of your choice.

Recipe adapted from: Paula Deen

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Thanksgiving Meal Ideas

There's only ten days left until Thanksgiving, have you purchased your turkey yet? For me the answer to that question is no! I really need to get in gear and get one purchased before all the good ones are taken. Thanksgiving is one of my favorite holidays. I look so forward to all that food I don't get to eat all year long.

I know the turkey is the star of the show, but I love all those thanksgiving side dishes the best. Have you decided on what dishes you will be serving at your Thanksgiving feast? I pretty much have all my favorites on the list, but I will probably end up changing my mind before the big day arrives. There are just to many yummy things to choose from.

Since Thanksgiving is next week I thought I would list some of my of my favorite Thanksgiving dishes here at Mommy's Kitchen. Maybe you're still looking for a few recipes or you want to try something new this year. Either way I hope you get a little meal inspirations from a few of these dishes.

Sweet Potato Casserole is one of my favorite side dishes. This casserole has creamy sweet potatoes on the bottom and a crispy crunchy topping made with pecans, brown sugar, butter and rice krispies.

Cheesy Hash brown Casserole is another favorite in our house. This dish is made with frozen hash browns, cheese, sour cream, cream of chicken soup and butter. For Thanksgiving I serve these potatoes plain without the ham. But after Christmas when you have all that leftover ham keep this recipe in mind.

Cheesy Au gratin Potatoes is just a like the title says. Potatoes mixed with a creamy basic white sauce and cheese. The topping is a crispy buttery bread crumb topping. This is nice change from your ordinary potato dishes.

Then comes the star of the show the turkey. I wont go too much into turkey talk because I know everyone has there own favorite way to prepare a turkey. But if you are still up in the air about how you want to cook your turkey the Brown Bag Turkey method is quite tasty.


Dressing is just about as important as the turkey itself. Stuffing VS Dressing I still don't really know the difference. I am guessing stuffing is more bread like and dressing uses cornbread. In our house it's Cornbread Dressing all the way. My Ma Maw has the best and it's the only one I will make. I can literally eat this stuff until I POP!

This year I will be serving a traditional Green Bean Casserole. But if you're tired of the same old green beans why not try Sweet & Sour Green Beans W/Bacon. These beans have a sweet and sour flavor not to mention the addition of bacon. This dish is super yummy and super easy to make.

Buttery Crisp Sauteed Green Beans are just your basic fresh green beans sauteed in a butter sauce seasoned with kosher salt and pepper. Very basic but so good.

If green beans are not your thing how about some Brown Sugar Glazed Carrots. These carrots are really easy to prepare. Just steam fresh carrots and add them to a sweet buttery brown sugar glaze.


Cranberry Sauce is a very important dish at Thanksgiving. My favorite cranberry sauce recipe is a simple Cranberry Orange Sauce. This recipes uses fresh cranberries, sugar, orange juice and orange zest, that's it. Homemade Cranberry Sauce is so much better that the stuff you buy in the can. For the longest time that's the only cranberry sauce I knew of. So glad I know how to make the real deal now.

Holiday Cranberry Salad is another way to serve cranberries in a fruit salad form. Cranberry salad consists of fresh cranberries, pecans, mini marshmallows, crushed pineapple, sugar and fresh whipping cream. This is another one of my favorites.

Maybe you just want a simple Easy Fruit Salad this Thanksgiving. This fruit salad recipe has strawberries, grapes, bananas, pineapple chunks and mandarin oranges. Mix it all together and blend in one can of peach or apricot pie filling. Anytime I make this salad someone always asks for the recipe.

Ummm piping hot yeast rolls are the best. Thanksgivng just wouldn't be the same without some yummy rolls. I like to make my easy Cake Mix Dinner Rolls. Yes you heard right "cake mix". A basic yellow cake mix gives these rolls a slightly sweet taste. Trust me in the end no one will be able to detect that a cake mix was even used in this recipe.

Maybe you want to go with a fancy roll this Thaksgiving. If that's the case these Lion House Rolls are perfect. Light, fluffy and cotton soft on the inside with a yummy buttery filling. These are the rolls you want to bake if you are trying to impress someone. By far this is the best yeast roll recipe I have on my site.

Now on to desserts. Oh goodness desserts are my favorite. I don't know about you but I hover around the dessert table at Thanksgiving. All those choice!!! To me dessert is such a big decision. Why not surprise everyone with a Dulce De Leche Pumpkin Cheesecake.

This cheesecake is a nice change from your ordinary pumpkin pie. I usually make this cheesecake a week before Thanksgiving. That way I can store it in the freezer until I am ready for the big day. This cheesecake scored very high marks last year.

Sweet Potato Pie is another nice alternative to traditional pumpkin pie. My son Carson thinks he is eating his favorite pumpkin pie anytime I serve him a slice of this pie. That's because this sweet potato pie recipe is that good!!!!

I don't know about you but I love a good diner style Old Fashioned Chocolate Pie . This pie is just like the pie your mother and grandmother used to make. Chocolate pie is my absolute favorite pie's so I never need an excuse to bake one of these. Cream style and meringue pies are best baked a day before you want to serve them. That way they have plenty of time for the pie to set up.

What can I say about a Southern Pecan Pie!!!!! Thanksgiving just wouldn't be the same if there wasn't a pecan pie sitting on the dessert table. So dont disappoint this year make this yummy pie.

Apple Pie is another great pie to serve on Thanksgiving. Who doesn't love a good Old Fashoined Apple Pie. This recipe is the best apple pie I have ever made.


I made this Pumpkin Cake W/Caramel Cider Sauce for the first time last week. This cake is so moist and yummy it just screams FALL! This cake travels very well, so If you need to bring a dessert to Thanksgiving everyone would love cake.

The only way to describe Pumpkin Crunch is it's just like eating pumpkin pie without the crust. This yummy little dessert has been around for quite some time. It is very similar to a pumpkin dump cake with a crispy, buttery pecan topping. You cant go wrong with pumpkin crunch.

All the recipes above are just a few that I have listed here at Mommy's Kitchen. I am sure I forgot something, so feel free to browse through my Recipe Index for more yummy recipes.

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