Two EASY and DELICIOUS recipes

Oh my goodness...this Pumpkin Crunch Cake is to die for!!! I was introduced to it at Bunco. I had to make it the next day for my family...it didn't last long. It was devoured in no time. This tastes better than pumpkin pie and is WAY easier to make!!! Here's how:
Ingredients:
- 1 box yellow cake mix
-1 can (15 oz.) pumpkin puree
-1 can (12 oz.) evaporated milk
-3 eggs
-1 1/2 cups sugar
-1 tsp. cinnamon
-1/2 tsp. salt
-1 1/2 cups chopped pecans (optional)
-1 cup butter melted

Heat oven to 350 degrees. Grease bottom of 9X13" pan. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture into greased pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans (if desired). Drizzle melted butter over pecans. Bake 50-55 minutes. ENJOY!!!!!!

This was my first time making somewhat homemade bread. Yes, it is less work buying bread, but the smell and taste can't be beat when you make it yourself. Thanks to Stefanie Hunter for sharing this recipe with me.

Honey Whole Wheat Bread

This is half a recipe so it can fit in a Kitchenaid. Mix a can of evaporated milk with hot/warm water to make 2 3/4 cups. Add a Tablespoon of yeast and let it work for 10 mins., until it bubbles. Pour into mixer bowl.
Add 1 tsp. salt, 1/2 cup of oil, and 1/2 cup honey and mix with paddle attachment.
Put the dough hook on. Then add 7 cups of flour (5 whole wheat bread flour and 2 white flour) until the dough is a good consistency, and let it mix with bread hook attachment for 1 1/2 minutes.
Then on setting 2 (which kneads the bread) let it run for 3 mins.
Then let the dough rise for an hour or more in the bowl covered.
Punch it down, divide into 2 sprayed pans, and let it rise for another hour or more.
Bake for 350 degrees in oven for 40-45 minutes.
YUM, YUM, & YUM!!!