Preheat oven to 350 degrees. Combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice with mixer on low speed, until crumbly. Press onto bottom of 15 x 10 jellyroll pan. In large mixing bowl, beat cream cheese until fluffy. Gradually beat in milk, add 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice and salt. Mix well. Pour over crust, sprinkle with nuts. Bake for 30-35 minutes or until set. Cool, chill, cut into bars. Store in refrigerator.
This recipe is from the Kitchen Keepsakes from the Owen Family cookbook and first appeared in Our State’s December 2012 Recipe Newsletter.
Stuffed French Toast Strata
Easy Chicken Pie
This iconic thoroughfare in the heart of Greensboro has evolved into a modern-day creative hub with a vibrancy maintained by the many people who walk its streets and celebrate its history.
In the hush of the off-season, delight in some of our coast’s quieter highlights.
Wherever he rambles, our resident traveler finds comfort in a cup of joe.
Somewhere between cutting fries and scrubbing the grills at her first restaurant management job, one chef found love. When she and her husband crave familiar flavors, these are the recipes she makes.
