Spiced Pumpkin Cake

1 Package Yellow Cake Mix
1 Small Package Vanilla Instant Pudding Mix
1 Cup Canned Pumpkin
1/2 Cup Canola Oil
1/2 Cup Water
3 Large Eggs
1 1/2 Teaspoons Ground Cinnamon
1 Teaspoon Clove
1 Teaspoon Vanilla Extract

Beat all ingredients together on low speed just until moistened. Beat on medium speed for two minutes. Pour into 9 X 13" pan (Mixture will be thick). Bake at 350° for 25 minutes. Frost with spiced cream cheese frosting.

Spiced Cream Cheese Frosting: Beat 8 ounces softened cream cheese, 1/4 cup softened butter, 1 teaspoon vanilla extract and 1/4 cu ground cloves until light and fluffy. Gradually beat in 1 pound box confectioners' sugar.

NOTE: Can be made into cupcakes, bake for only 20 minutes.

Sharon's Southwest Chicken Soup

1 1/2 Cups salsa verde
3 cups Shredded Cooked Chicken
2 15 Ounce Cans cannellini beans -- Drained
1 Quart chicken broth
1 teaspoon ground cumin
2 each green onions -- chopped
1/2 cup sour cream -- optional
tortilla chips -- optional
Pepper Jack Cheese -- optional

Empty the salsa into a large saucepan. Add the chicken, beans, broth and cumin. Bring to a boil, lower heat to simmer, and cook for 10 minutes, stirring occasionally. Top each bowl with your choice of a sprinkling of onions, dollop of sour cream, shredded pepper jack or some tortilla chips.


NOTES : This is really good. I don't use the sour cream or onions (optional), but I do use the corn chips like you would crackers. I love the pepper jack sheese added to it.