Join Me in My Addiction!

Thank you for visiting my blog...and for allowing me to share with you my addiction. I love to collect recipes. I love to read cookbooks. I have been collecting recipes for as long as I can remember, and on any given day there are one or two (or more!) cookbooks residing on my nightstand!

This blog is chronicling my adventure as I fulfill my resolution of trying (at least) one new recipe each week. I hope that you enjoy!

I invite you to join me in my journey, simply by clicking the "Join this Site" link below. And please feel free to comment on any of the recipes, and pin away. Thanks, I look forward to sharing with you!

Thursday, November 29, 2012

Scrumptious Sunday #38 and #39 - Features

Hello everyone! I hope that this post finds you well!  What a week we have had.  The "bug" seems to have hit our house...the kids and I seem to be hit hardest, so far hubs is a-ok.  Though he did do something to his knee this week and is walking like an old man.  We're quite the crew :-)  I sure hope this bug passes, I have lots to get done, parties to host and attend, and of course, gear up for Christmas!

As promised, I have two weeks worth of features for you.  If you are featured, please grab a BUTTON and display it proudly, you've earned it!

I was featured, I was Featured by Addicted to Recipes

Here the features from Scrumptious Sunday #38:

DIY Hot Coco Mix from Back to the Basics

Banana Nut Muffins with Oatmeal Streusel from Sugar Cookies to Peterbilts

Spicy Cranberry Chutney from Atkinson Drive

Cinnamon Roll Ring from Growing Up Gabel

Baked Caramel Cheesecake from With A Blast

And here are the features from Scrumptious Sunday #39:

Berry Cheesecake Muffins from Lady Behind the Curtain

Cranberry Salsa from Sunflower Supper Club

Skinnylightful Asian Chicken Broccoli Slaw Salad from Skinny Kitchen

51 Decorated Christmas Cookies from

Hanukkah Cookies from Lizy B

All of these recipes will be pinned to my Pinterest account, posted on Twitter, and shared on Facebook!

Just a reminder, this week's Scrumptious Sunday Link Party goes live Saturday - at 8 pm PST. Can't wait to see what you bring to the party!

Tuesday Tortilla Soup - Slow Cooker Thursday

Slow Cooker RecipesWow, I cannot believe that November is nearly over!  Are you getting a little anxious about Christmas?  I am...even though I am fairly organized and a lot of our shopping is already done (we don't go all out), there are the little details that I fuss about that I haven't started yet.  I'll get there!

In the meantime, I am sure you know (but I am going to tell you again!) that I just love my slow cooker.  I love Slow Cooker Thursdays.  It makes our lives so much easier after school/work/hockey each Thursday.  And, you've already read about my newest addition to my cookbook collection - my Best of Bridge Slow Cookers Cookbook - and today's recipe is from that cookbook (ps - this would make a great Christmas gift...just sayin'!).

Thanks to Robert Rose for providing the recipe and photos for today's post.

Quick to assemble ideal for mad midweek mornings. It cooks all day; just add the finishing touches when you get home.

Tortilla Soup
3 cloves garlic, minced
1 large onion, finely chopped
1 can (28 oz/796 mL) diced tomatoes, with juice
2 cups chopped cooked chicken 
1 cup corn kernels (no need to thaw if frozen)
1 tbsp ground cumin  
1 tbsp dried oregano            
Salt and pepper
4 cups chicken broth
2 cups crushed corn tortilla chips, divided
1 tbsp chopped fresh cilantro
1 tsp chipotle chile powder (see tip)
2 tbsp freshly squeezed lime juice 
Shredded Tex-Mex cheese blend or Cheddar cheese
Sour cream

In a 4- to 6-quart slow cooker, combine garlic, onion, tomatoes, chicken, corn, cumin, oregano, 12 tsp (2 mL) salt, 14 tsp (1 mL) pepper and broth. Cover and cook on Low for about 8 hours or on High for about 4 hours, until onions are tender and soup is bubbling. Stir in half the tortilla chips and the cilantro. In a small bowl, combine chipotle chile powder and lime juice until smooth. Stir into soup. Cook on High for 20 minutes, until tortilla chips are softened and soup is thickened. Adjust seasoning with salt and pepper, if desired. Ladle into bowls and garnish with remaining tortilla chips, cheese and sour cream. Serves 4.

Tip: Jars of chipotle chile powder are available in most supermarkets. The reddish-brown powder is made from dried smoked jalapeƱo peppers. It lends an authentic Mexican touch to soups, stews and chilis. Regular chili powder can be substituted if you prefer to not have a smoky flavor.
Yet anouther slow cooker hit at our house!  We all really enjoyed this soup - to be honest, this was my first time adding sour cream to a soup, and I just loved it.  Oh my goodness - for sure this one is a keeper!
Excerpted from Best of Bridge Slow Cooker Cookbook by Sally Vaughan-Johnston & The Best of Bridge © 2012 May not be reprinted without publisher permission.

Tuesday, November 27, 2012

Butter Chicken Pizza - VH Excite Your Dinner Giveaway

Recently Addicted to Recipes was selected to take part in the VH Excite Your Dinner Tour!  Talk about excitement in our house!  When our box of goodies arrived, we were just thrilled.  Inside we found some great ingredients to make delicious family meals (including recipes!...right up my alley!) as well as a fun games and crafts for our family.
Dinnertime at our house can be rather crazy.  With two working full-time parents, a Kindergartener and a the time dinner rolls around we are all usually tired, hungry and sometimes a little cranky.  I am a big planner when it comes to meals, I find it so helpful when trying to find ways to make the dinner hour less stressful.  And when the box arrived from VH, I knew that a few of our dinner meals were easily planned!  Woohoo!
We decided to try the VH recipe for Butter Chicken Pizza.  We love pizza, and we love butter chicken - seemed like a perfect fit for us!
Here is the recipe (Recipe Courtesy of VH)

Butter Chicken1/2 cup VH Butter Chicken Sauce
1/3 cup plain yogurt (we used Greek)
1/2 teaspoon  minced garlic
1/4 teaspoon salt
1 boneless skinless chicken breast, cut into bite-sized pieces
Cooking spray
1 prepared thin crust pizza crust or Naan Bread
1 cup pizza cheese, shredded and divided
1/2 cup spinach, fresh
1/4 cup red onion, sliced
24 cherry tomatoes, cut in half

Pre-heat oven to 425.

Stir together VH Butter Chicken Sauce, yogurt, garlic and salt.

Mix 3 tablespoons of the yogurt sauce with chicken pieces.  Set aside remaining sauce. Cover and marinate chicken for 15 minutes.

Spray a small skillet with cooking spray; heat over medium heat. Add marinated chicken pieces; stir-fry until no longer pink inside; about 5 minutes.

Spread reserved yogurt sauce over pizza crust. Sprinkle with 1/2 cup of the cheese. Layer the spinach, onion, cherry tomatoes (cut side up), and cooked chicken. Top with the remaining 1/2 cup of cheese.

Bake directly on the oven rack for 12 minutes or until cheese is melted and bubbling. Remove from the oven and let sit for 2 to 3 minutes before cutting into slices.


This was a HUGE hit at our house.  Everyone really enjoyed the pizza.  I liked that the sauce wasn't so "tomatoey" - an issue that I sometimes have with restaurant pizza.  This really was so good, and something that we WILL make again!

One of the tips on the recipe card was to try the pizza on Naan bread, which we did (we LOVE naan bread!) - and it was so so so good! 

I'm really thankful to LaQuita from Just Us Girls for passing the VH Excite Your Dinner opportunity along to Addicted to Recipes...and I am pleased to be paying it forward to one of my favourite Canadian bloggers, Tara from Noshing with the Nolands. If you aren't familiar with either of their blogs, you really should check them out!

And now, for more VH EXCITEMENT!  It's YOUR TURN to enter to WIN a VH Prize Pack! (ARV $25).  Easy Rafflecopter is below (you may need give it a moment to load).  Giveaway is open to CANADA ONLY and closes on December 7, 2012.  Winner will be contacted by email and will have 24 hours to respond to claim their prize.  GOOD LUCK!

Disclosure – I am participating in the VH Excite Your Dinner blog tour by enCompass Media on behalf of Con Agra Foods. I received compensation as a thank you for participating and for sharing my honest opinion

Monday, November 26, 2012

Cranberry Lemon Muffins

Sometimes I think that my blog should be called "The Muffin Lady" or something like that...I seem to make a lot of muffins (we try to make a batch each week), and it seems like I am always trying new recipes.  Which is a good thing, variety is nice!  This time I have picked out a recipe which is a little unusual for me.  As much as I love lemon (lemonade, lemon tea, lemon juice on my fish, etc etc), I have never been a big fan of lemon cakes, etc.  Well, until I discovered the Blueberry Buttermilk Breakfast Cake earlier this year...then lemon became a lot more popular in my baking.  Maybe the lemon in cake mixes is too fake for me (like hair stylist and I have talked about this many times...have you ever noticed how cherry flavoured stuff never actually tastes like cherry?).  This week's muffin recipe is for Cranberry Lemon Muffins.  I don't have a source for the recipe, it's from my recipe binder (and I've had this one in there for quite a while).

Cranberry Lemon Muffins (Source: Unknown)

Cranberry Lemon Muffins
2 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 egg
1 1/4 cups milk
1/3 cup vegetable oil
1/3 cup liquid honey
2 teaspoons grated lemon rind
1 1/2 cups cranberries, fresh or frozen

GLAZE (Optional)
2/3 cup icing sugar
1 teaspoon lemon rind
3-4 teaspoons lemon juice

Preheat oven to 400F.

For the muffins, mix together the flour, baking powder, salt and cinnamon.  Set aside.  In another (larger) bowl, mix together the egg, milk, vegetable oil, liquid honey and lemon rind.  Add the dry ingredients to the wet ingredients.  Stir just until moistened.  Fold in the cranberries.  Spoon batter into lined muffin tin.  Bake for 20-23 minutes.

While the muffins are baking, prepare the glaze.  Combine the icing sugar, lemon rind and the lemon juice 1 teaspoon at a time until you get your desired glaze consistency.  Spread over warm muffins.

Makes 12 muffins.

We really enjoyed these muffins...they disappeared rather quickly!  Will certainly be making them again :-)

Sunday, November 25, 2012

Cyber Monday Sale!

I'm having a CYBER MONDAY SALE! 

One day only...

60% off ALL ad spaces...

Sale ends at 11:59 PM PST on Monday November 26, 2012...

Here's the link to my advertising page! 


I look forward to working with you!

Scrumptious Sunday Recipe Link Party #39

For all the CFL fans out there, happy Grey Cup Sunday!  My hubs is sure looking forward to the game.  Not that either of the teams are "his" teams, he just likes football LOL. 

It's time to PARTY! Come on over and share your recipes...Scrumptious Sunday Recipe Link Party #39 is now open!

Don't forget, all featured recipes will be shared on my blog, and on my Facebook, Twitter and Pinterest pages!

Thursday, November 22, 2012

BBQ Pulled Pork - Slow Cooker Thursday

Hello everyone!

To all of my American friends, Happy Thanksgiving to you!  Here in Canada we celebrate Thanksgiving in October, so for us ths week, it's that time again, Slow Cooker Thursday!  This week I have been feeling rather tired and wasn't sure what I wanted to do for my weekly slow cooker recipe.  Also, throw in a late night at work on Thursday, I needed to make sure that the meal was fully prepared for my hubby and kids since my hubby was looking after the picking up from school, taking to hockey, picking up from daycare, dinner, baths, bedtime and lunch prep for Friday. I also needed to make sure it was something everyone would ost certainly enjoy, so I decided it was time to use one of my Club House recipe mixes and made the BBQ Pulled Pork for the boys for Slow Cooker Thursday.

Here is the recipe:
2 1/2 lbs lean, boneless pork roast (leg or shoulder)
1/2 cup ketchup
1/2 cup packed brown sugar
1/3 cup cider vinegar
1 package Club House BBQ Pulled Pork Slow Cooker Mix

Put the pork roast into the slow cooker.  Centre the roast in the cooker.

Whisk together the ketchup, brown sugar, cider vinegar, and Club House package.
Pour the mixture over the pork roast.

Cover and cook the roast on low for 8 hours or high for 4 hours.

After the 4 or 8 hours, remove the roast from the cooker.  Shred - it is easiest to do this with two forks.  Put the shredded pork back into the slow cooker and mix with the sauce that is still inside.

Cover and continue to heat for another 10-15 minutes, or until the shredded pork is hot.

Pulled pork is always a favourite in our house.  Have you seen the recipe for Dr. Pepper Pulled Pork?!  My hubby and oldest son loved tonight's recipe, and there were plenty of leftovers...always a good thing!  The baby has hit a fussy stage and is a bit picky these days, especially when it comes to meat, so he didn't have a positive reaction to the pork...hopefully that passes soon!

Did you know that I still have my SLOW COOKER LINK PARTY running?  Just over a week to go - still time to share your slow cooker recipes, and to check out all the neat ones already shared!

Thanks for stopping by!

Wednesday, November 21, 2012

Thanksgiving Eve Cocktails - Guest Post by Sara from Milwaukee Kitchen

Thanksgiving Eve Cocktail Ideas

I want to thank Dawn for this opportunity.  When Dawn first told me I could guest post on November 21, I thought, "hey, that is the biggest drinking night of the year!"  

Did you know that the night before Thanksgiving is indeed the biggest drinking night of the year?  It is even bigger than New Year's Eve!  Who knew?  So, I thought I would show you a few cocktail ideas to get you started!  It was really fun to test these!

So happy Thanksgiving Eve!  If you like what you see, please feel free to visit my blog, Milwaukee Kitchen!  Again, thank you Dawn.   

Buttery Professor
Whoa!  This goes down easy and is a buttery, coffee-flavored cocktail.  

1.5 oz butterscotch liqueur
1.5 oz Frangelico liqueur
3/4 oz Kahlua liqueur
3/4 oz Absolut Vanilia
3/4 oz heavy cream

Razzle Dazzle
This easy cocktail is a raspberry, fizzy treat. 

3/4 oz Chambord liqueur
3/4 oz Frangelico liqueur
1.5 oz Absolut Vanilia
1.5 oz white soda (we used 7-Up)
serve over ice

Brandy Alexander
adapted from
A traditional holiday treat.  Like a milkshake in a glass.  

1.5 oz brandy
1.5 oz creme de cacao
3/4 oz heavy cream
3/4 oz Torani caramel syrup

What is your favorite holiday cocktail?  Happy Thanksgiving!  Always be safe when drinking and find a designated driver!

Sara@Milwaukee Kitchen

Tuesday, November 20, 2012

You'll find me over at Lady Behind the Curtain

Today, Sheryl at Lady Behind the Curtain has welcomed me over to her blog to share a recipe with her readers.  I invite you to pop on over and check it out (as well as the rest of Sheryl's fabulous work).  She puts together some AMAZING recipes and hosts a weekly link party, Cast Party Wednesday.

Here's a sneak peak of what I'm sharing...

Best of Bridge - Slow Cooker Cookbook Review

Recently I was provided a copy of the new Best of Bridge Slow Cooker Cookbook to review.  Oh my goodness, how excited was I?!  Seriously...we all know how much I love cookbooks and recipes (addicted!)...and well, Best of Bridge is a CLASSIC!  To have the opportunity to review the latest book in the collection is just plain awesome!  Thanks Robert Rose for the opportunity.

If you read my blog regularly, you know that I have been on a slow cooker kick lately, and I have already tested a few of the recipes from the cookbook.  Check out my post on Chicken Stew with Sweet Potatoes and my post on Beef Barley Soup.

My first impression of the book itself...I love the red binder, very eye-catching.  I also love that it is coil bound - makes turning the pages so much easier, and the spine of the book won't get wrecked from being opened or having to put something heavy on it to keep it open.

There is a great variety of recipes inside the cookbook.  While my cooking focus lately has been dinner related, I am intrigued and curious to try some of the desserts like the Blueberry Upside Down Ginger Cake and the Peach Cinnamon Brown Betty.  The book arrived when my Mother-in-Law was visiting, and she too enjoyed reading through all the recipes.  She recognized some of the recipes from previous Best of Bridge publications, and commented on the ones she remembered (all good!). 

There are so many things to like about this book.  One of my favourites...still in this book, but not as often as in previous cookbooks - are the little jokes and funny tidbits that are after the recipes.  The practical side of me also likes the tips and tricks that are shared with us home cooks.  There are many recipes that can be prepped the night before (hello...easier morning, especially when trying to get the kids and yourself out the door for school, daycare and work!).  Even on the mornings that I do need to do a little prep for the meal before heading out the door, it's always really easy, which is so nice.  Makes our dinner "rush" not so "rushy" and way more relaxed.  Helps to set the tone for the evening!

Overall, I am REALLY happy with the book - the layout, the scope of recipes, and the ease that goes into preparing most of them.  A keeper for my collection!

You can find this cookbook and many other great books (under the topics of cooking, baking, health & wellness and parenting) over at Robert Rose.  Go check them out!

Disclosure: I received compensation as a thank you for participating and sharing my honest opinion. The opinions on this blog are my own.

Monday, November 19, 2012

Chicken Tortellini Vegetable Soup

Recently at a Scrumptious Sunday link party, Marsha from the Better Baker shared her recipe for Tortellini Vegetable Soup.  Turned out to be good timing, as I was trying to decide what to make for dinner...and I found some chicken tortellini in the freezer.  And since I didn't feel like having a "saucy" meal with the pasta, I decided to give Marsha's recipe a try!  Here is the recipe:

2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, crushed
1 zucchini, diced
2 carrots, peeled and diced
5-6 cups chicken stock
1 teaspoon dried basil (if using fresh basil, use more than 1 teaspoon)
1 bay leaf
1 can crushed tomatoes
1/2 teaspoon salt
8-9 ounces tortellini (fresh or frozen) - I used chicken filled.  You can also use cheese or other fillings.
2 - 3 tablespoons fresh parsley, chopped
Pepper, to taste

In a medium soup pot or large saucepan, heat the olive oil.  Add the onion, garlic and carrots.  Saute over medium heat for 5-8 minutes.  Add in the zucchini, continue to saute for another 3-5 minutes.  Stir frequently.  When the onion is soft and translucent, add the chicken stock, basil, bay leaf, tomatoes and salt.  Bring to a low boil.  Once boiling, add tortellini and again bring the soup back to a low boil.  Boil for approximately 2 minutes, then reduce the heat and let the soup simmer for an additional 5-6 minutes.  Add pepper and parsley for the last minute or so before serving.  Stir gently at this point.  Serve immediately.

We loved this new take on tortellini.  Rather than having a pasta dish with a sauce, it was nice to have it as a soup!  So good! Hearty, filling, and perfect for fall.  Thank you Marsha for sharing your recipe!!

Sunday, November 18, 2012

Scrumptious Sunday Recipe Link Party #38

Hello everyone!  Happy Sunday!  Short and sweet today...

It's time to PARTY! Come on over and share your recipes...Scrumptious Sunday Recipe Link Party #38 is now open!

Don't forget, all featured recipes will be shared on my blog, and on my Facebook, Twitter and Pinterest pages!

Saturday, November 17, 2012

Scrumptious Sunday #37 - Features

Another week done...and I know I say this often, but WHERE is the time going? I must get cracking on Christmas.  Now, hubs and I do have about half of the shopping already done, but it's all the little bits that I need to get going on.  Oh if only we had more hours in the day!

It was a great week, at work we had our annual awards reception where we had our donors meet their student recipients and those amazing donors handed over a whole lot of money to our awesome students.  Sure makes what we do totally worth it!

The kids had a good week too...J-man's teacher pulled me aside yesterday to tell me how thoughtful he is.  One of my friends was a substitute teacher in the classroom next door on Wednesday, and she and I had a breakfast date last J-man asked his teacher if she gets out to see other teachers, if she gets to go out for coffee with her friends sometimes, and that she really should go for coffee with other teachers or her friends because it is a good thing to do.  She was very touched by how caring he was about her well-being.  He is so sweet :-)

Little One is talking up a storm.  A lot of chatter but more and more words.  Some of his favourite words (other than "No") are "yellow" and "purple" and "colour" (he loves to colour) and "Gaba" (Grandma), "Papa", "Jane" (one of his care providers), and he tries to say his brother's name too.  He's also taken up running, so cute to watch those little feet move! And he likes to "dogpile".  He is such a cute, cute kid!

Thanks for coming by my blog, I really do appreciate everyone who visits.  I try to respond to your comments...though I don't always get a chance.  But I do read all of them, and I hope I answer any questions that come up in a timely manner for you!  I love hearing from everyone!!

If you are featured, please grab a BUTTON! Congratulations, you've earned it!

I was featured, I was Featured by Addicted to Recipes

Here are this week's features:

Broccoli Cheddar Soup was a popular one this week...and since it is one of my favourites, I decided to feature them all!

Easy Schmeasy Cheesy Broccoli Potato Soup from Sumptuous Spoonfuls

Creamy Broccoli Cheddar Soup from Half-Baked Harvest

Broccoli Cheese Soup from Flavors by Four

I'm also a big fan of Tomato Soup, and this recipe caught my eye
Creamy Tomato Soup with Pesto from matmedmera

And of course, I love my sweets!  Here are a few of my favourites from this week!

Power Brownies from Dancing Carrots

Peanut Butter Cup Ganache Cheesecake Bars from Hugs & Cookies XOXO

All of these recipes will be pinned to my Pinterest account, posted on Twitter, and shared on Facebook!

Just a reminder, this week's Scrumptious Sunday Link Party goes live Saturday - at 8 pm PST. Can't wait to see what you bring to the party!

Thursday, November 15, 2012

Coconut Beef Curry - Slow Cooker Thursday

Hello friends! Welcome to this week's edition of Slow Cooker Thursday!  If you have missed my other slow cooker posts, you can check them out:
And, don't forget about the SLOW COOKER LINK PARTY that is running all month!  If you haven't had a chance to link up or check out some of the great slow cooker recipes, you can do so below!

Today we are giving another interesting flavour a try.  I found this recipe for Coconut Beef Curry in my Canada's Best Slow Cooker Recipes book.  I liked the idea of having the meat and vegetables all in one pot - like a stew but with different flavours.  Here is the recipe:

1 tablespoon vegetable oil
2 lbs stewing beef
1 onion, sliced
2 cloves of garlic, minced
2 tablespoons paprika
2 tablespoons ground cumin
1 teaspoon cinnamon
2 teaspoons red curry paste or 1 tablespoon red curry powder
4 medium potatoes, peeled and chopped
5 medium carrots, peeled and cut into 2 inch pieces (original recipe called for a 1 lb bag baby carrots)
2 tablespoons tomato paste
1 can (398 mL) coconut milk
1/2 cup water
1 teaspoon salt
Chopped fresh cilantro

In a large skillet, heat the vegetable oil over medium-high.  Add the stewing beef and cook until browned on all sides, approximately 2-3 minutes.

Add in the onion, garlic, paprika, cumin, cinnamon and curry paste or powder.  Saute for approximately 2 minutes.  With a slotted spoon, transfer the mixture from the skillet into the slow cooker.

Add the potatoes and carrots to the slow cooker.

In a small bowl, combine the tomato paste, coconut milk, water and salt. Whisk to combine, mix well.  Add to your slow cooker.  Stir to combine the liquids with the saute mixture (Note - I needed to add a little milk to the mixture to ensure that the meat and veggies were more covered).

Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours.  Dish is done when the vegetables are tender and the stew is bubbling.  Serve over rice with cilantro sprinkled on top.

This was a tasty meal.  Not overly colorful, but still tasty.  We did feel that there might be a bit too much cumin (it was quite fragrant) but the taste was still really good.  We ate this for dinner for a few nights, and for a few lunches too!

Now is your chance to link up your SLOW COOKER RECIPES!  Thanks so much for helping me out :-)

Wednesday, November 14, 2012

Yummy Pumpkin Bars - Guest Post by Jenny from Bloom Designs Online

Hi Everyone- I am Jenny from Bloom Designs Online and I am so excited to be on Addicted to Recipes today. 

Fall is my favorite time of year and of course it's the perfect time for pumpkin treats. Now, I love pumpkin pie, but these are my absolute favorite pumpkin dessert. They are also finger friendly, so it makes them a little easier to have at your Thanksgiving dessert table.

Yummy Pumpkin Bars

You Need

1 box yellow cake mix
1 jar pumpkin butter
3 eggs
1 T Flour
1/4 cup sugar
3/4 cup butter
3 T milk
1 t cinnamon
Preheat oven to 350 degrees.

Measure out 1 cup of the cake mix and set aside.  Mix remaining cake mix with ½ cup melted butter and 1 egg.  Press mixture lightly into the bottom of a 9x13 pan lined with parchment. 

Mix pumpkin butter with 2 eggs lightly beaten and milk.  Pour over cake mixture in pan.

Mix reserved cake batter with flour, sugar, ¼ softened butter and cinnamon.  Crumble  on top of pumpkin layer.  You may have some holes. 
Bake for 35-40 minutes or until golden.  Cool in pan and then lift parchment to remove.  Dust with a mixture of powdered sugar and cinnamon.
SO YUMMY! Thanks so much for spending this time with me. You're welcome anytime at Bloom Designs Online.