Welcome to the Third Edition of the Pinspiration Project Link Up. My entry in the project this week is 3 wonderful autumn recipes for pleasing a crowd. But before we get to that … allow me to introduce the Pinspiration Project.

There is a page (linked at the top of this website) where you can find the button code for this link up as well as the images for the 0 – 5 Pins rating system. Feel free to find a Pinterest Project (recipe, craft, or etc.), create it, write about it on your blog, and link it up below. Looking forward to reading about the Pinspiration that you choose to share.

I’ve been collecting lots (LOTS) of recipes! The sweet ones hold a particular appeal for me but I haven’t tried any of those yet! I’ll undoubtedly have a chance to try them as the fall and winter holidays come closer. This week I signed up to take snacks to our Life Group (Bible Study). I’m planning to take 3 things. 2 of these recipes do not originate (for me) on Pinterest although I have seen similar recipes there. The third one will be this week’s Pinspiration Project but I want to get this post up before I get too busy. I’ll come back and share my results later. Maybe I’ll even remember to take photos!

Recipe # 1

In honor of my beautiful stepdaughter, Naomi, who LOVES this recipe, and because it just works for autumn I am planning to make Pumpkin Crunch.

PUMPKIN CRUNCH CAKE

1 (16 oz.) can pumpkin
1 1/2 c. sugar
4 tsp. pumpkin spice
1/2 tsp. salt
3 eggs
1 (12 oz.) can evaporated milk
1 Duncan Hines yellow cake mix
Chopped pecans
1 c. butter, melted

Mix first 6 ingredients and pour into prepared 9 x 2 x 13 inch dish. Empty 1 Duncan Hines yellow cake mix evenly on top of pumpkin mixture. Sprinkle with chopped pecans. Drizzle 1 cup butter on top (2 sticks). Bake at 350 degrees for 50-55 minutes until golden. Serve warm with vanilla ice cream as a dessert or as a coffee cake, etc. (I actually like it cold too but I’ll probably bake it at the last minute so we can serve it warm. With Cool Whip!)

I LOVE this simple autumn recipe and I am giving it …

Recipe # 2

One of my favorite Dip recipes ever comes courtesy of my friend, Charlotte, who is one of my few good memories from my last place of employment! Love ya, Charlotte!

Bacon Cheddar Dip

16 oz Sour Cream
1 C Mayonnaise
1 C Miracle Whip
1 pkg Dry Ranch Dip or Dressing
1 pkg Real Bacon Bitz
3 C Shredded Cheddar Cheese

Serve with Crackers and your favorite veggies

Oh! My! Yum! …

And Recipe # 3

Candy Corn Flowers by B-Inspired Mama

Candy Corn Flowers came from this pin which originated on  B-Inspired Mama’s blog (which I just happen to know was designed by Wacky Jacqui’s Designs). I have been anxiously awaiting an opportunity to make these adorable little treats and this weekend is the time!

Ingredients: 
White Candy Dips (or Candy Melts)
Candy Corn
Mellowcreme Pumpkins

1. Place candy dip pieces a few inches apart on a freezer paper lined baking sheet.  (We put two pieces, one on top of the other, in each spot.)

2. Place cookie sheet in 300 degree oven for about 5 minutes until candy melts are just slightly melted.

3. Remove from oven and press a pumpkin into each candy melt.  (Make sure little hands are careful of the hot pan.)

4. Press candy corn into the candy melt around each pumpkin to make a flower pattern.

5. Place in the freezer for about 15 minutes to let set.  ENJOY!

I can’t rate these yet because I haven’t actually DONE the project but I bet they are at least 4 or 5 Pins! I’d give them 5 just for the cuteness factor alone!