Chocolate Carmel Brownie Bars

2 cup sifted all-purpose flour 
1/2 teaspoon baking powder 
1/4 teaspoon salt 
2/3 cup butter 
2 cup packed brown sugar 
2 eggs 
2 tablespoon vanilla extract 
3 chocolate Carmel bars king size- Hersheys or Carmelos

Preheat oven to 350 degrees F. Measure flour, baking powder, and salt and sift together. Set aside. Melt butter, add firmly packed brown sugar and mix well. Add eggs and vanilla. Mix well. Add flour mixture, a little at a time, making sure you are mixing well. Spread half of mixture in 9 x 13 inch baking dish. Break Carmelo bars into scored pieces. Evenly space candy  over bar mixture.

Pumpkin Trifle

1 (14-ounce) packages  spice cake mix plus ingredients to bake it.

1 (5.1-ounce) box instant vanilla pudding mix

1 (30-ounce) can pumpkin pie filling

1/2 cup packed brown sugar

1/3 teaspoon ground cinnamon

1 (12-ounce) container frozen whipped topping

Directions

Bake the spice cake mix according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cinnamon into the pudding. Crumble 1/4 - 1/2 the spice cake into the bottom of a large, pretty bowl. Pour 1/4 - 1/2 of the pudding mixture over the spice cake, then add a layer of whipped topping. Repeat with the remaining spice cake, pudding, and whipped topping. Refrigerate overnight or at least 4 hours prior to serving. You could serve the trifle can be layered in a punch bowl, or even make your Spice Cake from scratch.

Green Bean Casserole

• 4 14 oz cans green beans
• Kosher salt and freshly ground black pepper
• 3 tablespoons unsalted butter
•  1-4 cups French fried onions
• 3 tablespoons chopped fresh thyme leaves
• 1 tablespoon chopped fresh rosemary leaves
• 4 tablespoons freshly grated Parmesan
• 5 tablespoons extra-virgin olive oil
• 2 pounds mixed mushrooms (such as button, cremini, shiitake), sliced
• 2 shallots, sliced
• 1-2 14 oz cans cream of mushroom soup or 1 cup heavy cream

DIRECTIONS

Heat the oven to 375 degrees F. Melt the butter and olive oil in a large skillet over medium heat. Add the mushrooms and shallots, season with salt and pepper, and cook until the mushrooms have released their liquid, about 10 minutes. Pour in the heavy cream or cream of mushroom soup, add the remaining thyme and rosemary and cook for another 5 minutes. Add the green beans and stir well. Put the green bean mixture into the prepared baking dish, top with the French fried onions, and sprinkle on the remaining Parmesan. Bake until everything is hot and bubbling, about 20 to 25 minutes.

Dump Cake

1 box cake mix- white or yellow

2-4 cans of your favorite pie filling, or make yours from scratch

1 cup melted Butter

1 cup chopped nuts optional

Pre Heat your oven to 350*F. Grease a 13 by 9 baking dish. Pour your pie filling into the dish. Sprinkle the cake mix over the pie filling and cake mix. Then sprinkle the nuts to top it all. Pour the butter all over the to of the filling, nuts and cake mix. Bake for 35 min give or take.