4-layer Pumpkin Cream Cake

This cake is to DIE for and really not as hard as it looks...really. This is the second year in a row I have made it for my Grandmas annual Halloween dinner and it always gets rave reviews. I love it because it's not too sweet and the pumpkin flavor isn't to overwhelming but it just melts in your mouth! It is sure to impress whoever you are making it for!

hint: It tastes best cold.

1 pkg. (2-layer size) yellow cake mix

1 can (15 oz.) pumpkin, divided

1/2 cup milk

1/3 cup oil

4 eggs

1-1/2 tsp. pumpkin pie spice, divided

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 cup powdered sugar

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1/4 cup caramel ice cream topping

1/4 cup chopped PLANTERS Pecans

make it

HEAT oven to 350°F.

BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.

BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.

BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.

Boneless Hot Wings

Remember that one time I posted a recipe for a very healthy Granola? That was awesome!

THIS is more my cooking style...



I couldn't think of another name - because, these are actually made with boneless skinless chicken breasts. I am a little afraid of the things inside of meat - like bones, veins, sinew, fat and gristle - to name a few. I think I would be a vegetarian if I hadn't told myself over and over that the meat I buy at the store was sent that way from aliens and NOT from living/breathing animals. (I doubt even Christina had any idea I had "issues" like this - I'm pretty sure Wendy knew.) Anyway... Before I begin, I usually freeze the breasts a little so when I trim them they don't feel like meat and you can cut them easily. That's about it for the 'tips' before we begin.

Hot Wings

3 pounds trimmed boneless, skinless chicken breasts. (Or for those of you who are a bit more adventurous... wings.)

In a large Ziploc bag mix together:
1 and 1/2 cups flour
3/4 cup corn meal, optional
2 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper

Throw the chicken into the bag and shake well to coat each piece completely.

Heat one quart of peanut or canola oil to approximately 360 degrees.

While the oil is heating up, in a medium size mixing bowl melt 1/2 cube (1/4 cup) butter and add 2 cups Franks Red Hot Original Cayenne Pepper Sauce (it's the best) and place next to the pan.

Fry in batches of 10 to 12 pieces of chicken for 7 or 8 minutes until golden brown.
Strain the chicken with a slotted spoon and dump them into the Franks/Butter mixture to coat completely, then transfer onto a foil lined baking sheet.
(For those of you with a more 'sensitive' palate - strain the chicken and place on the baking sheet and pour over your favorite sauce. My kids love the 'Wingers Original Amazing Sauce' which you can buy at the grocery store for a fraction of what you pay at Wingers.)
Here's a quick bonus cheater recipe of the above mentioned sauce:
In a medium sauce pan over medium heat - stir together
1 cup Franks Red Hot Original Cayenne Pepper Sauce
2 cups brown sugar
1 to 2 Tablespoons water
Until the sugar dissolves. Then you can coat your wings/chicken.

When all of the chicken is fried and coated, place in the oven at 350 degrees for about 10 to 15 minutes - mostly to tighten up the sauce and crisp up the outside.

We serve these as dinner with Baked Potato Wedges, Green Salad and Ranch Dressing. (I've recently been converted to Blue Cheese, but the kids still love Ranch.) I hope you're brave and try these. They're so good.