Chris's Pumpkin Surprise

1 pkg. yellow cake mix, divided (reserve 1 cup)

½ cup butter, melted

1 egg

Mix together and pat into the bottom of a 9/13 inch greased pan

3 c. pumpkin

1 cup sugar

½ tsp. ginger

2 eggs

1 tsp. cinnamon

¼ tsp. cloves

2/3 cup canned milk

Mix together and pour over the dough.

1 cup yellow cake mix ( I like to 1 ½ times this section which means you need to open another cake mix)

½ cup sugar

¼ to ½ cube butter, softened

1 tsp. cinnamon

Mix together ‘til crumbly, sprinkle over the pumpkin mix.  Bake at 350 degrees for 45 minutes.  

Cauliflower Soup

2 heads of cauliflower, broken into pieces
2 medium carrots, shredded
1/2 C chopped celery
1 1/2 C water
4 chicken bouillon cubes
6 T butter
6 T flour
1 1/2 tsp salt
1/4 tsp pepper
4 C 2% milk
2 C shredded cheddar cheese

Directions
1. In a large pot, combine cauliflower, carrot shreddings, chopped celery, water, and bouillon cubes. Bring to a boil. Reduce heat and then cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
2. In another large saucepan, melt butter. Stir in the flour, and salt and pepper until smooth. Gradually add the milk. Bring to a boil over medium heat and cook and stir for 2 minutes or until thickened.
3. Reduce heat. Stir in the cheese until melted. Then dump into the cauliflower/vegetable mixture.
Makes 16 servings (About 4 quarts)

Baked Potato Soup with Bacon

2 T butter
1/2 C chopped yellow onions
2 cans (2 14oz.) chicken broth
 2 1/2 C milk
 1 1/2 lbs. baking potatoes (about 4), baked, cut into 1/2-inch pieces
 1/4 tsp. pepper
2 green onion sliced, divided
16 slices cooked bacon, crumbled
 1 1/2 C shredded cheddar cheese, divided
 1/2 C sour cream

  Directions:
1. Melt butter in large saucepan or pot on medium heat. Add yellow onions and celery; cook and stir 5 minutes or until crisp-tender. Add next 4 ingredients; bring just to a boil, stirring constantly. Lightly crush potatoes with back of spoon. Simmer on medium-lower heat for 5 minutes, stirring frequently.
 2. Save 1 T green onions, 2 T bacon, 2 T cheese. Put rest of the green onions, bacon, and cheese into the soup and cook 5 minutes or until cheese is melted, stirring constantly.
 3. Serve topped with the reserved green onions, bacon, cheese, and sour cream.