FoodAskew |

Submitted by Gary Floyd
Serves 20

Ingredients

Directions

1. Bake the two gingerbread mixes according to the directions on the package.
2. Prepare the pudding according to the package directions & set aside to cool.  When fully cooled stir in the pumpkin pie filling, brown sugar, & cinnamon into the pudding.
3. Pour ½ of the pudding mixture over one gingerbread & add a layer of whipped topping.  Repeat with the remaining gingerbread & pudding mixture with the whipped cream.
4. Sprinkle the top with crushed ginger snaps if desired & refrigerate overnight.

Chef’s Note: An optional serving method would be to place the layers in a punch bowl.

Submitted by Kitty Ritenour
Serves 6-8

Ingredients

Directions

1. Preheat oven to 350°F. Grease a bunt or tube pan.
2. Mix sugar & cinnamon in a large resealable plastic bag.  Cut biscuits into quarters.  Shake 6-8 biscuit pieces in the mixture.  Arrange the pieces in the bottom of the pan.
   
3. Sprinkle each layer with raisins & optional nuts. Continue the process until all biscuit pieces are coated & placed in the pan.
4. In a small pot, over medium heat, melt the margarine with the brown sugar. Boil for 1 minute. Pour over biscuits.
5. Bake for 35 minutes. Remove from oven & let cool in pan for 10 minutes. Turn out onto serving dish/platter.

Chef’s Note: Do not cut the bread! It’ll pull apart easily!

Submitted by Sara Brown
Makes 8 Cups

Ingredients

Directions

1. Pre-heat oven to 300°F. Grease an edged baking pan with butter or non-stick spray & set aside.
2. In a saucepan or microwave-safe bowl, heat butter, brown sugar & cinnamon until butter is melted. Stir until blended.
3. In a large bowl combine Crispix, animal crackers, & honey bear-shaped crackers or cookies. Toss to combine.
4. Pour butter over mixture & toss to coat.  Evenly spread mixture on the baking pan.
5. Bake for 30 minutes, stirring every 10 minutes. Remove from heat & allow to cool to room temperature.
6. Store in an air-tight container. 

Chef’s Note: Instead of Crispix & Bite-Size Shredded Wheat, use 1 c. each Rice Chex, Corn Chex & Wheat Chex.

Submitted by Nicole~
Serves 4-6

Main Ingredients

Sauce

Directions

1. Preheat oven to 375° F. Mix together in a bowl, form into loaf shape onto a cookie sheet. Bake 40-45 minutes.
2. Once done, combine the sauce ingredients & spoon over baked loaf. Cook an additional 5 minutes.

Chef’s Note: I actually strain the onions out of the soup mix because I don’t like onions.

Submitted by Mary Clare Fawver

Heat oven to 350°F.  Cream butter & sugar.  Add eggs & vanilla extract.  Add dry ingredients.  Add chocolate chips.  Bake about 10 minutes.