Pumpkin Crunch Cake...

...a great ghetto-alternative to pumpkin pie! :)


1-15 oz. can pumpkin puree
1-12 oz can evaporated milk
4 eggs
1 1/2 c. white sugar
2 tsp. pumpkin spice
1 tsp. salt
1 pkg yellow cake mix
1 c. chopped pecans
1 c. butter, melted
whipping cream


Combine pumpkin, evaporated milk, eggs, sugar, pumpkin spice and salt. Mix well. Spread mixture into a 9x13 greased pan. Sprinkle cake mix over the top of the pumpkin mixture as evenly as possible. Sprinkle chopped pecans evenly over mixture. Drizzle with melted butter. Bake at 350 degrees for 60-80 minutes (mine took 40 and was DONE). Serve with whipped cream.

Roasted Pork Tenderloin

INGREDIENTS:
1 pork tenderloin
white wine
salt and pepper
olive oil
DIRECTIONS:
(EASY)
Preheat your oven to 400 degrees
Place your tenderloin in an oven safe saute pan and coat with the olive oil.
Sprinkle both sides liberally with salt and pepper.
Add and extra bit of olive oil (1 TBS) to the pan and about 1 TBS wine.
Roast for 18-20 minutes. If remember turn halfway through. The key to this is to NOT OVER
COOK IT!!! Take it out when it still has quite a bit of give when you press it and cover loosely
with foil and let sit for 10 minutes before you slice. When you cut there will be some slight
pink in the middle which is GOOD!
With the meat removed, return the saute pan to the stove and place over med-high heat.
Add about 1/3 to 1/2 cup of wine and about same amount of water. (I NEVER
measure, I just make sure there is liquid remaining after alcohol has evaporated.) Then
remove from heat, briskly whisk in 2 TBS of butter and season to taste with salt and pepper.
When meat has properly rested, slice and pour pan sauce over.