Pumpkin Crazy Cake from michellestastycreations.com

1-1/2 cups + 2 Tbs. flour
1 cup sugar
1/2 cup solid pack pumpkin (not pumpkin pie mix)
1 Tbs. Pumpkin Pie Spice
1 tsp. baking soda
1/2 tsp. salt
1 tsp. white vinegar
1 tsp. vanilla extract
5 Tbs. canola oil
3/4 cup water

1-1/2 Tbs. Butter, unsalted at room temperature
2 oz. cream cheese, at room temperature
1 cups powdered sugar
1 tsp. vanilla

Preheat oven to 350 degrees.

In a bowl or the 8 x 8 pan you are going to bake in place the flour, sugar, pumpkin pie spice, baking soda, and salt. Mix with a whisk until combined.

Make three indentations (wells) two small and one large one in the flour mixture.  Pour the vanilla and vinegar into the small wells and the oil into the large well.

Pour the water over the whole mixture then add the pumpkin.  Mix well until completely combined.  If needed add more water up to a total of 3/4 cup.

Pour into an 8 x 8 baking dish.

Bake for 30-35 minutes or just until a toothpick inserted into the center comes out clean.  Do not over bake.  Mine was done at just 35 minutes exactly.  Mine took 40 min

Cool the cake completely then frost.  (If you want this to be a dairy free cake choose a frosting without an dairy products instead of the following)

To make the frosting place the butter and cream cheese in a bowl and beat until completely smooth.

Add the powdered sugar and vanilla extract and mix until it is smooth.
Spoon the whole bowl of frosting onto the cake and spread to the edges.  Slice and serve.

Quiche With Bisquick – Wendy from Foodwine

zucchini, yellow squash, red pepper, garlic some small tomatoes and 3-4 kinds of cheese quiche

above pictured quiche, baked

2 cup sliced vegetables cooked tender crisp
1 cup shredded cheese – mixture of swiss and cheddar
1 cup cottage cheese
3 eggs
1 cup milk – sometimes needs more.
1/2 cup biscuit mix
salt and pepper to taste

I use a variety of vegetables  broccoli, mushrooms, carrots, beans etc. depends on what is around and what the season. Place vegetables in greased 10″ pie plate (maybe too small). Next  time use 1 quart casserole dish.  Sprinkle with grated cheese.

Mix cottage cheese, eggs, milk, seasonings and biscuit mix in food processor or blend somehow and pour over vegetables. Bake @ 350 for 40-60  mins or until golden. These freeze very well and the recipe is easy to increase.

Wendy’s notes: I’ve adapted this – I always put pepper and onions in plus the 2 cups vegetables. I also make it with ham and bacon -I still use peppers and onions but not the other vegetables. I make it in large size and also in single serving size though the pie plate size is quite decent – not the puny ones.

asparagus quiche

These freeze very well and the recipe is easy to increase.

Notes are Wendy’s.

You can find more Betty Crocker impossible pie recipes here