I would put it back on them and ask what others have said and if YOU can fill in holes... but that's just me! I'm always looking for a way to make others decide (e.g., I will say "what kind of nationality do you want to eat for dinner" and then suggest off that)
Anyway...
PUMPKIN PIE CAKE
Ingredients
1 (29 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 eggs
1 cup white sugar
1/2 teaspoon salt
4 teaspoons pumpkin pie spice
1 package yellow cake mix
3/4 cup butter
1 cup chopped walnuts
Directions
1. Preheat oven to 350 degrees F. Lightly grease one 9 X 13 inch pan. (preferably metal) although I used glass.
2. In a large bowl, combine pumpkin, evaporated milk, eaggs, sugar, salt, and pumpkins pie spice. Mix well. Pour batter into the prepared pan.
3 Sprinkle the dry cake mix evenly over the pumpkin micture. Melt the butter or margarine, and drizzle it over the cake mix. Sprinkle walnuts over the top.
4. Bake for 55 to 60 minutes, or until done.
SHRIMP CREAM CHEESE SPREAD
Soften an 8 oz. block of cream cheese and spread in bottom of serving bowl/dish. Cut up as many of those small frozen shrimp (that have been thawed) as you want (about a cup or so) and add to about half a bottle of chili sauce along with about a tsp. of horseradish. Chill that mixture for a while to blend flavors and get it cold. Serve with "Sociables" crackers or whatever you've got.
(this one is not the easiest, but it is incredibly yummy!)
ONION TARTS
Recipe courtesy Emeril Lagasse, 1999
2 tablespoons butter
2 cups thinly sliced onions
Salt
Freshly ground black pepper
1 teaspoon chopped garlic
1/4 pound goat cheese, crumbled
1 sheet (15 by 10 inches) frozen puff pastry, defrosted
1 large egg, lightly beaten
1 tablespoon chopped fresh parsley leaves
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. In a medium skillet, over medium heat, melt the butter. Add the onions. Season with salt and pepper. Sauté until the onions start to wilt, about 4 minutes. Stir in the garlic and continue to cook for 1 minute. Remove from the heat and cool completely. In a mixing bowl, combine the onions and cheese. Mix well. Season with salt and pepper. With a 2 1/2 inch cookie cutter, cut 24 rounds of the puff pastry. Place them on the parchment-lined baking sheet, prick each round randomly with the tines of a fork, and brush with the beaten egg. Spread a tablespoon of the onion mixture on each round, leaving a 1/8-inch border. Bake until lightly browned, about 15 minutes. Remove from the oven and sprinkle with the parsley. Serve warm.
HTH!!! :9