1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
2 teaspoons pure vanilla extract
2 1/2 cups sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
2 tablespoons pumpkin pie spice

DIRECTIONS:
1. Preheat oven to 350 degrees F. Grease and flour two 8.5 x 4 x 2.5 inch loaf pans.
2. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, combine pumpkin, eggs, oil, water, vanilla and sugar until well blended.
3. In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until well combined.
4. Stir the dry ingredients into the pumpkin mixture until just blended. Pour batter into the prepared pans.
5. Bake in preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean.

I tried this last night and smoked it on the Propane Grill. Cut the heat on two burners, and placed the meat on the indirect side.  It only took about an hour and 20 minutes to be done. To preserve juices, Deva wrapped a couple of aluminum foil sheets together and made a bowl to place the loin in. The family loved it and it was completely gone at the end of the night.

2 1/2 pounds boneless pork loin roast
1 1/4 cups brown sugar
2/3 cup sugar
3 tablespoons coarsely ground black pepper
2 tablespoons kosher salt
2 teaspoons ground ginger
4 1/2 teaspoons garlic powder
4 1/2 teaspoons onion salt
1 tablespoon dry mustard
1 1/2 teaspoons crushed red pepper (cayenne)
1 1/2 teaspoons ground red pepper (cayenne)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
3/4 teaspoon dried thyme, crushed

DIRECTIONS
Stir together brown sugar, sugar, black pepper, salt, ginger, garlic powder, onion salt, dry mustard, crushed red pepper, ground red pepper, cumin, paprika and thyme in small bowl. Heat oven to 325 degrees F. Sprinkle 1/2 cup of the brown sugar mixture* evenly on all sides of the pork roast; use your fingers to rub into pork. Place roast on rack in shallow roasting pan. Roast, uncovered, until internal temperature is 150 degrees F., 40 minutes to 1 hour. Remove from oven. Cover with foil; let stand 15 minutes before slicing.

FOOTNOTE
*Note: Store remaining brown sugar mixture in airtight container at room temperature up to 3 months; use on pork roasts or chops before roasting or grilling. Recipe makes about 3 1/2 cups dry rub.

1 ½ C.  peanuts (raw or dry roasted)
1 C.  sugar
½ C.  light Karo
1/8 t. salt
1 t. butter
1 t. vanilla
1 t. baking soda 

Stir first 4 ingredients in ½ quart glass casserole bowl (microwave safe). 
Cook 4 minutes on high.  Stir well
Return and cook 4 more minutes. 
Stir in butter.
Cook 2 more minutes
Stir in vanilla and baking soda until light and foamy, and then pour immediately onto a greased cookie sheet.
Let cool completely, and then break into pieces.

I found the recipe below at whatgeekseat.com. I made them today and have to say they are quite excellent! I did leave the cardamom out of the recipe, as a small container at the local mega-mart was $10.

Pumpkin Muffins

4 oz. Butter softened
2/3 cup brown sugar
2 teaspoons vanilla
2 eggs
8 oz. pureed pumpkin
1 teaspoon ginger
1 teaspoon cardamom
1 teaspoon cinnamon
½ teaspoon allspice
2 tablespoons yogurt
milk to ¾ cup
2 cups whole wheat white flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup white chocolate chips
1 cup chopped pecans

Preheat oven to 400°. Butter a 12 count muffin pan.

Using a mixer cream the butter until smooth. Add the brown sugar and again cream until smooth. Add the eggs, vanilla, pumpkin, salt, and spices and mix well. Sift the flour, baking powder and baking soda into the butter/egg mixture, stir very little to combine. Add the 2 tablespoons of yogurt to a measuring cup and top off with milk until it measures ¾ of a cup; stir to combined the milk and yogurt. Add the yogurt milk to the batter along with the pecans and white chocolate chips and stir very little to combine. Spoon the batter into the muffin cups and bake for 15 minutes or until golden brown on top and a knife comes out relatively clean. Cool for about 5 minutes and then remove from muffin tin and cool on a rack.

8 chicken breasts halves
pack of bacon
1 (4 oz.) pkg. dried beef
2 can cream of chicken soup
pt. sour cream
Garden rotini pasta

Soak dried beef in warm water for 30 seconds. Season chicken with salt and pepper to taste. Wrap each breast half in a 2-3 slices of dried beef, then 2 slices of bacon. Arrange the chicken breast at the bottom of the pan. Mix the cream of chicken soup and sour cream together and pour over the chicken breasts and dried beef. Bake at 350 degrees for 1.5 or at 400 degrees for a little over one hour. Serves over rotini.

I put the recipe below on a 2lb brisket from Lil Butcher Shoppe, stuck it in my Brinkmann Smoke’N Pit Smoke King. Also, threw a lb of Conecuh sausage on there as well 🙂

1 tablespoon ground black pepper
1 tablespoon ground white pepper
1 tablespoon sugar
2 teaspoon cayenne pepper
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon garlic powder
2.5 tablespoon brown sugar
1 tablespoon ground oregano
3 tablespoon paprika (the sweet kind — not the hot kind)
1 teaspoon dry mustard
1 tablespoon celery salt
1 tablespoon salt
Thoroughly combine all ingredients. Rub mixture into the meat, wrap tightly with plastic wrap and refrigerate for 8 hours or overnight. Store leftover mixture in an airtight jar or in freezer.