Pumpkin-Pecan Cobbler
Prize winning: Dragon Patrol , Spring, Sooner Dist Camporee

4 eggs , beaten
1 can Solid Pack Pumpkin (29 oz.)
1 1/2 cups Sugar
1 tsp.Salt
2 Tblsp. Pumpkin Pie Spice (cinnamon,cloves, ginger, nutmeg)
2 cans Evaporated Milk (12 oz. each)
1 Cup Pecans, chopped

3/4 lb.Butter/margatine
3 boxed yellow , dry, cake mix

Mix together first seven ingredients and set aside. line bottom of dutch oven with 1/4th of butter. Pour 1/3 pumpkin mix followed by one box of cake mix toped with 1/4th of butter. repeat for layer 2 and layer 3.

Use about 6 briquet of charcoal under and 10 briquet on top. Bake for about 1 1/2 hour.

Zip lock baggie Omlets
How to make: Put all your omlet fixins in a baggie and place in a pot of boiling water until eggs are no longer liquid. Open and eat.
Extra things we learned: Use Heavy duty small baggies. Put eggs in just before cooking. Cooking time is different , between 7 and 14 minuits. Use the water after cooking to clean up with. Pulling baggie out and squeezing in the middle to see if any liquid is left to tell if done.

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