Pumpkin Pecan Cobbler

1¼ cups all-purpose flour

1¼ cups granulated sugar, divided

2 tsp. pumpkin pie spice

2 tsp. baking powder

½ tsp. salt

¾ cup pure pumpkin

¼ cup (1/2 stick) butter, melted

¼ cup milk

1 tsp. vanilla extract

¾ cup coarsely chopped pecans

½ cup light brown sugar

1½ cups hot water

Preheat oven to 350°F. Coat an 8-inch square baking dish with cooking spray.

In a large bowl, combine flour, ¾ cup granulated sugar, the pumpkin pie spice, baking powder, and salt; mix well and set aside.

In a medium bowl, combine pumpkin, butter, milk, and vanilla; mix well. Pour pumpkin mixture into flour mixture and stir until combined. Pour batter into baking dish.

In a small bowl, combine pecans, brown sugar, and remaining ½ cup granulated sugar; mix well. Sprinkle nut mixture over batter.

Slowly pour hot water over the top; do not stir. Bake 35 to 40 minutes, or until center is set. Serve warm or cold.

Cook time: 40 minutes. Makes: 8 servings.

Cranberry Fluff

3 cups fresh or thawed frozen cranberries, chopped

1 can (20 oz.) unsweetened crushed pineapple, drained

2 cups miniature marshmallows

1 medium apple, chopped

2/3 cups sugar

1/8 tsp. salt

2 cups heavy whipping cream

¼ cup chopped walnuts

In a large blow, mix first six ingredients. Refrigerate, covered, overnight.

To serve, beat cream until stiff peaks form. Fold whipped cream and walnuts into cranberry mixture.

Prep time: 15 minutes. Makes: 16 servings.