In the Spirit of Sharing

K2 needs to take a something with her to a baby shower on Friday. She wanted something quick and easy or something she could make ahead of time and reheat. I shared a recipe for Corn Chowder with her. I also shared a recipe for Pumpkin Cobbler with her as an option for something to take to her in-laws for Thanksgiving. Since I had them typed up I figured I would share them here too.

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Corn Chowder
from Cooking W.
Print Recipe

1/4 cup butter
4 Tbsp flour
1/2 cup onion
4 cups milk
1 can great northern beans
1 can corn
1/4 tsp salt
1/4 tsp pepper
2 cups meat (polska kielbasa, chicken, beef, sausage, hot dogs—whatever you have available)

Sauté onion in butter, add flour, salt, and pepper. Add milk, stir until mixture thickens (about 10 minutes). Add beans, corn, and meat. Heat until everything is warm. Serve with crackers and/or bread of your choice.

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Pumpkin Cobbler
from Sparky
Print Recipe

Crust:
1 pkg. yellow cake mix (reserve 1 cup)
1 egg beaten
1/2 cube butter, melted

Filling:
1 (1 lb) can pumpkin
1 cup sugar
1/2 cup milk
2 eggs, beaten
2 1/2 tsp pumpkin pie spice*

Topping:
1 cup cake mix (reserved from crust)
1/2 cup sugar
1/4 cube butter, softened

Mix crust ingredients together and pat dough into a 9x13 cake pan. Mix filling ingredients and pour over dough. Blend topping and sprinkle evenly over filling, bake at 350 for 1 hour. (Check after 50 minutes. If the center is "jiggley" when you move the pan around a bit, it's not finished. It may take more or less than an hour, just keep an eye on it.) Cool and sprinkle with cinnamon. Top with whipped cream or vanilla ice cream.

*Pumpkin Pie Spice Substitute
1/2 tsp cinnamon
1/8 tsp cloves
1/4 tsp ginger
1/8 tsp nutmeg

Mixture equal to 1 tsp of pumpkin pie spice

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