I like to make things from scratch. I like knowing what is going into our food. My hubby is in college so creating homemade meals also saves a lot of money.

Sometimes I run out of time and I have to improvise. (I still do homemade from scratch-sometimes)

Sometimes I want to re-create something from a restaurant with out the cost of going out to eat.

I will share my tricks and share recipes with you. Do you have a Knock Off Recipe (it can be a restaurant, a name brand item or an easier way to make a meal) that tastes just like the real deal but saves you TIME.  You can also submit recipe that are just TOO GOOD to take any shortcuts.  If you would  like me to share your recipes–(send me an e-mail  Cheri@itssoverycheri.com and in the subject line put SIMPLY HOMEMADE RECIPE) In your e-mail please tell me who you are knocking off, what shortcuts you can take.  If it is a tantalizing recipe that demands it be made from scratch them let me know.  Sometimes it doesn’t pay to take the short cuts.

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This time of year has me dreaming of glowing fires in the fireplace,

crunching leaves under your feet,

a trip to the lake,

an Autumn walk,

crisp cool evenings,

sweaters,

roasting marshmallows in the fireplace,

S’mores,

Caramel apples,

Canning Jars,

and

PUMPKINS

With the holidays hot on our tails, here is a Pumpkin Pie Knock Off that does not require rolling out any pastry dough.

For the CRUNCH:

1 box of yellow cake mix

1  1/2 sticks of butter (softened to room temp.)

1/2 Cup chopped pecans

For the Pumpkin Goodness:

1 (15 oz.) can Pumpkin (just pumpkin not pumpkin pie filling)

1 (12 oz.) can evaporated milk

3 large eggs (4 medium eggs)

1  1/2 Cups sugar

1/2 stick of butter (softened to room temp.)

1 tsp. cinnamon

1/8 tsp nutmeg

1/8 tsp ground cloves

1 tsp ground ginger

1/2 tsp salt

1 tsp baking powder

1 tsp vanilla

1/4 Cup chopped pecans

TOP IT OFF WITH:

Ice Cream or Whipped Topping

Preheat your oven to 350 degrees.  Spray a 9 x 13 pan (or 2 pie pans) with a non-stick cooking spray.

In a medium bowl mix together your crunch ingredients.  Cut in the softened (NOT MELTED) butter with a fork or pastry tool.

If your butter is hard-zap it in the microwave on DEFROST until it is soft but not melted.

In a medium  bowl combine your pumpkin, evaporated milk, eggs, sugar and butter, until combined.

Stir in your spices, salt,baking powder, vanilla and pecans.

Pour the pumpkin mixture into your pan/pans and top with your Crunch Topping.

Bake at 350 degrees for 50-55 minutes or until it turns a beautiful golden brown.

(if your oven cooks faster-check it sooner.)

You can serve this hot or chilled with store bought whipped topping, a scoop of ice cream or take a couple of minutes to whip up some Fresh Whipped topping.

Homemade Whipping Cream:

It only requires Whipping Cream, Sugar and a mixer.  Mix the whipping cream till it begins to form peaks, then begin adding in the sugar and continue mixing.  It tastes so much better than store bought whipped topping and gives that extra little touch that makes it taste homemade.  If you don’t have the time a Vanilla bean ice cream is delicious too.

non watermarked photos came from: home and gardening, i food, stock exchange, wikipedia