Pumpkin Pie Crumble Bars

1 package (18.25 ounces) plain yellow cake mix
1 stick butter (room temperature)
4 eggs
2 cans (15 oz each) pumpkin
1 can (5 oz) evaporated milk
1 1/4 cups sugar
2 tsp ground cinnamon
1/2 stick butter, chilled
1 cup chopped pecans

1. Preheat oven to 350 degrees. Lightly grease a 9×13 baking pan and lightly flour.
2. Measure out 1 cup of the cake mix and reserve for the topping. Place the remaining cake mix, the butter, and 1 egg in a large mixing bowl. Blend with an electric mixer on low speed until well combined. Using your fingertips, spread the batter over the bottom of the prepared pan so that it reaches the sides of the pan. Set aside.
3. For the filling, place the pumpkin, evaporated milk, 1 cup sugar, remaining 3 eggs and cinnamon in the same large bowl and blend with an electric mixer. Pour the filling over the crust in the pan. Set the pan aside.
4. For the topping, place the remaining 1/4 cup sugar, the chilled butter, and the reserved cake mix in a clean medium size bowl. Beat with an electric mixer on the low speed until just combined and crumbly. Stir in the pecans. Distribute the topping evenly over filling mixture.
5. Bake until the center no longer jiggles when you shake it, and the pecans have browned, 70-75 minutes. Let cool for 20 minutes. Enjoy!

I saved this recipe to my desktop a while ago, and for the life of me, cannot remember where I found it. If anyone knows, please let me know so that I can credit it! I thought this recipe would be really fun for the kids to make after Thanksgiving. I won’t be trying it this year, as we will be in the Caribbean for Thanksgiving,  but please let me know if you try it out and like it!

Easy Baked Tilapia {allrecipes.com}

• 4 fillets tilapia
• 2 oz butter
• 1/4 tsp Old Bay Seasoning, or to taste
• 1/2 tsp garlic salt (I was out of it, so garlic powder worked fine)
• 1 lemon, sliced
• 1 package frozen cauliflower and broccoli

1) Preheat oven to 375 degrees
2) Place tilapia in baking dish and dot with butter. Sprinkle with Old Bay seasoning and garlic salt. Top with slice of lemon. (I squeezed lemon juice also)
Arrange the frozen veggies around the fish, and season lightly.
3) Cover the dish and bake for 25-30 minutes, until the veggies are tender and fish flakes with a fork.

I added a sprinkling of bread crumbs and parmesan all over the dish 1o minutes before it was done. The kids both asked for seconds!!!

Salmon with Maple Lemon Glaze {from Cooking Light}

• 2 TBSP fresh lemon juice
• 2 TBSP maple syrup
• 1 TBSP cider vinegar
• 1 TBSP canola oil
• 4 (6oz) skinless salmon fillets
• 1/2 tsp salt
• 1/4 tsp pepper

1) Preheat broiler
2) Combine first 4 ingredients in a ziploc bag. Add fish to bag and seal. Refrigerate 10 minutes, turning bag once.
3) Remove fish from bag, reserving marinade. Place marinade in bowl and microwave for 1 minute at high.
4) Heat large ovenproof skillet over medium heat. Sprinkle fish with salt and pepper. Coat pan with cooking spray.
Add fish to pan, cook 3 minutes. Turn fish over. Brush marinade over fish. Broil 3 minutes or until fish flakes easily when tested
with a fork.

I serve it with roasted potatoes and peas. The marinade is also great with pork tenderloin or boneless chicken thighs.