Pumpkin Squares

 It's October and around here that means it is time to bake Fall treats. Here is an easy recipe for Pumpkin Squares that my family loves...

You will need:

• 2 cups of flour (I used fresh ground whole wheat)
• 2 teaspoons of baking powder
• 1/2 cup butter (hard)
• 3/4 cup of sugar
• 1 egg
• 1 teaspoon of vanilla
• 1 can of Pumpkin Pie Filling ( I used Farmer's Market Organic Pumpkin Pie Mix)

1)  Mix all the ingredients together to make course crumbs
2) Pat 1/2 of the crumbs down firmly in a 9X9 inch pan
3) Fill with Pumpkin Pie Filling
4) Top with remaining crumbs
5) Bake at 350 for 30 - 40, the crumbs on top should be golden brown
6) Cut into squares and enjoy!

*I have also used this recipe and filled it with jam, pie filling or berries

Shared at:
Raising Homemakers
New Life on A Homestead
Strangers and Pilgrims on Earth 

Sweet Potato Topped Turkey Pot Pie

 My neighbor gave my the October issue of Better Homes and Gardens yesterday and this yummy recipe inspired me. I made it today (with a few variations) and it was a big hit with my family! Enjoy!

Ingredients

Sweet Potato Topping:

2

lbs. orange-fleshed sweet potatoes, peeled and cut into 1-inch cubes

2

tsp. salt

3

Tbsp. unsalted butter, melted

¼

tsp. freshly grated nutmeg

Freshly ground black pepper

Turkey Filling:

2

Tbsp. unsalted butter

2

Tbsp. oil

1

large yellow onion, diced ( I used minced onion)

¾

cup diced celery

¾

cup peeled and diced carrots ( I used leftover Lima beans, corn and peas)

1

tsp.  salt

3

Tbsp. all-purpose flour

1½

cups homemade chicken or turkey stock or canned low-sodium chicken broth ( I used vegetable broth)

½

cup whipping cream or half-and-half (I used Magic Mix instead)

2½

cups shredded roast turkey or chicken (I used chicken I had roasted in the crock pot and froze)

2

Tbsp. finely chopped fresh flat-leaf parsley

1

Tbsp. finely chopped fresh sage

Tbsp. minced fresh thyme Directions 1. For Sweet Potato Topping: In a saucepan combine sweet potatoes, 1 teaspoon of the salt, and enough water to cover by 1 inch. Cover partially. Bring to boiling over medium-high heat. Reduce heat to medium. Simmer until potatoes are fork-tender, about 10 minutes. 2. Drain potatoes; return to warm pan. Stir over low heat for 1 minute. Using a potato masher, mash potatoes. Stir in melted butter, nutmeg, the remaining 1 teaspoon salt, and freshly ground black pepper. Set aside. 3. Position rack in center of oven. Preheat oven to 400 degrees F. 4. For Turkey Filling: In a large saucepan melt butter with oil over medium heat. Add onion, celery, and carrots. Cook and stir, about 2 minutes. Add salt. Cover partially. Reduce heat to medium-low. Cook until vegetables are very tender, about 12 minutes. 5. Sprinkle flour over vegetables. Stir to combine. Slowly stir in stock. Simmer, stirring occasionally until smooth and thickened, about 2 minutes. Stir in cream; bring to a simmer. Add turkey, parsley, sage and thyme. Stir to combine; return to a simmer. Remove from heat. Spoon into 2 1/2-to-3-quart rectangular baking dish. Using a rubber spatula, spread and mound sweet potato mixture over filling, leaving some of the filling visible. Bake until bubbly, about 20 minutes. Serve immediately. Shared at New Life on a Homestead Raising Homemakers

Pumpkin Crunch

I am always looking for new recipes to try using pumpkin. I recently found one for Pumpkin Crunch on this Blog. It was super easy to make and really good. My family loved it!

Pumpkin Crunch

15 oz can pumpkin; or, 2 cups fresh pumpkin puree

12 oz evaporated milk (or you can use cream)

1 1/2 cups sugar

3 eggs

1 1/2 teaspoons cinnamon

1 box dry cake mix (yellow, white, or spice cake)

1 cup melted butter

1 cup chopped walnuts or pecans

Mix the pumpkin, evaporated milk, sugar, eggs, and cinnamon.

Spread mixture evenly in a lightly greased 9 x 13 baking pan.

Sprinkle dry cake mix evenly over pumpkin mixture.  If using nuts, sprinkle them evenly over the dry cake mix.  Pour the melted butter evenly over the top of everything.  Do not stir.

Bake at 350 degrees for 50 to 60 minutes, until top is browned. Remove from oven and cool before serving. Enjoy!

 

Pumpkin Cinnamon Rolls

I made these yummy Pumpkin Cinnamon Rolls today. They are so good! Find out how to make them here!

Let's All Go Outside!

It's finally arrived in the sunny south! I think I will go outside and play today! Happy Fall Y'all!

Harvest Pumpkin Brownies

Harvest Pumpkin Brownies

1 (16 oz.) can pumpkin
4 eggs 

3/4 C. vegetable oil 

2 t. vanilla
2 C. whole wheat flour
2 C. sugar
1 T. pumpkin pie spice
2 t. ground cinnamon
2 t. baking powder
1/2 t. salt

Mix wet ingredients  Mix dry ingredients with wet ingredients. Pour into 9×13 pan and bake at 350 for 30 - 35 minutes or until knife comes out clean. Allow to cool and add a dollup whipped cream. 

Yum!

 

Fall, Where Are You?

  I really wanted to go out west and find you, but since I can't this year, how about coming on down to the sunny south?

Come on Fall!

I am so ready for this! I want to open up the windows and turn off the AC. I want a bonfire and hot apple cider! I want cozy sweaters and a fire in the fireplace!

I know it won't look exactly like this here in the deep south, but I am ready for FALL!!

Happy Fall Ya'll!

I am so ready for fall! It is my favorite time of the year, so I have decided that even though it does not feel like Fall outside right now, I am officially declaring it Fall on my BLOG! So, let me be the first to say ...HAPPY FALL YA'LL!

The First Day of Fall!

This is my absolute favorite time of year! I love the pumpkins, scarecrows, sweaters, bon fires and cooler weather. (Of course, living in Florida, the cooler weather hasn't quite arrived yet!) The boys indulged me yesterday by helping me get out my "fall stuff". So now that the Fall Wreath is on the front door and the scarecrow is in his place in the garden, I am officially ready. Now I must patiently wait until the fall weather arrives in the south and hope that a hurricane doesn't come first and blow my scarecrow away!