Valentine

New Pics

I don't really have the time to blog these days (a good thing!) but I need a place to post some pictures. I find I am less inclined to keep snapping now that I am not posting them. Facebook destroys my pictures (I have tried the actions...I guess I am not good at them, because they only help a little.)

Anyway, I'm going to put up some pictures and maybe a thing or two. I doubt I will have time to do any blog-hopping, so please know that if you comment, I may not be commenting back. But I do see a lot of your posts on Pinterest! :)



January 2012


Kids Portraits:
(only 2 so far)

Pumpkin Recipes

I have been craving anything pumpkin lately.

This recipe for Pumpkin Gingerbread Trifle from Taste of Home makes me want to do cartwheels all the way to the grocery store so I can make this little piece of heaven.

Well, maybe just one cartwheel. An imaginary one.

Anyway...

I see Pioneer Woman's Pumpkin Leche Flan in my future. 

Perhaps I'll make my own recipe for Pumpkin Pie Bars.

OOooooohhhhh! How I love those! :)  

Here's the recipe in case you missed it.

Pumpkin Pie Bars

pie

3 eggs, slightly beaten

1 C sugar

1 can pumpkin

1 can of evaporated milk

1 tsp cinnamon

1/4 tsp cloves
1/2 tsp ground ginger

crust

1 box Yellow Cake Mix

1 stick of butter

1/2 Cup brown sugar

1 Cup chopped pecans
nutmeg, if desired

Combine cake mix and melter butter in a bowl, using a pastry blender to make it crumbly. (Some people will add up to one more stick of butter, but that’s up to you.)

Add in chopped pecans.

Divide this dry mix into about half, using one portion to press into a crust in the bottom of a 9x13” baking dish. (You will not need to butter the pan.)

Mix all the Pumpkin Pie ingredients above. Pour this over the crust.

Bake it for about 20-30 minutes. I wanted it to be firm enough that the topping doesn’t sink, but I also wanted the topping to be in there long enough to crisp up, just a bit.

Add the brown sugar to the remaining crust.

(I might add a little flour or even whole Oats to this next time, if I am in the mood for more CRUNCH)

Sprinkle the topping evenly over the top of the bars and continue baking until you reach the one hour mark or until a knife inserted in the center comes out clean. (Just like when you make pie.)

Let it cool and enjoy with whipped cream and a sprinkle of nutmeg on top.

I'll take pumpkin in pretty much anything, but I'd love to know....
What is your favorite pumpkin recipe?





Have a great day and tell those you love that you do.