Wednesday, October 18, 2017

{ Wednesday's Word - Recipes }

I thought I'd share a couple of recipes with Y'all today.   

My friend, Ms. Ann, posted this on Facebook and gave me permission to share!  It's a harvest snack mix with each ingredient having a special meaning.

Image result for snack bugles

Shaped like a cornucopia, or horn of plenty, a symbol of our nation's abundance


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Arms folded in prayer, a freedom sought by those who founded our country

Candy Corn

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The sacrifices of the Pilgrim's first winter - 
food was so scarce that settlers survived on just a few kernels of corn a day

Nuts or seeds

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Promise of a future harvest, one we will reap only if seeds are planted and tended with  diligence

Dried Fruit

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Harvest gifts from our bountiful land


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Memories of those who came before us to lead us into a  blessed future

Hershey Kiss

Image result for mini hershey kiss chocolate

The love of family and friends that sweeten our lives

  This recipe came from the site "Sugar Pie Farmhouse".  
I how she decorates and all the easy-peasy recipes she shares.  

  butter crunch pumpkin bars

15 oz. can pumpkin
12 oz. can evaporated milk
3 large eggs
1 1/2 cups sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 package yellow butter cake mix 
(Duncan Hines Butter Golden Cake Mix-it has the best flavor!)
1 cup chopped pecans
1 cup melted butter (2 sticks)
Mix the first six ingredients until creamy. Pour into greased 13×9 glass baking dish. Sprinkle evenly with dry cake mix. Add pecans and drizzle butter. Bake at 350 for 50 minutes.  

Do y'all have a favorite fall recipe that you would like to share?  Maybe one for soup, or some other kind of dessert? If so, leave your recipe in the comments and I'll share them with everybody one day next week!

HOPE everybody has a Wonderful Wednesday!



  1. Yummy on that pumpkin recipe, smiles. Another great post, friend. Have a beautiful day friend.

  2. Thanks for sharing Deb. Love the meaning behind the ingredients. Hugs and blessings, Cindy

  3. The pumpkin bars looks and sounds so good. I just made a pumpkin pie to carry to my friend this afternoon. Getting ready for all the goodies at Thanksgiving, seeing all these good recipes.

  4. Both of those recipes sound good and I love the meaning behind the ingredients of the snack mixture! I'll look forward to seeing some recipes next week!! I posted this on my blog's recipe tab and love sharing my mom's pumpkin bread recipe....

    Mom's Pumpkin Bread Nov 17, '09 6:32 PM
    for Terri 's contacts
    Category: Baking
    Style: American
    Servings: Two Loaves

    This is the pumpkin bread my mom used to make every Thanksgiving. It is moist and delicious. I hope you like it! We sure do!

    3 cups flour
    1 tsp salt
    1 tsp baking soda
    1 TBSP cinnamon
    2 cups sugar
    1/2 (or so) cups chopped nuts (walnuts OR pecans)
    4 beaten eggs
    2 cups pumpkin (I use one 15 ounce can & it works fine)
    1 1/4 cups oil (vegetable oil works best - not canola or other substitutes)

    Mix all the dry ingredients together in a bowl.
    Add the wet ingredients and stir (I don't use a mixer)
    Bake in two loaf pans that have been sprayed generously with PAM
    Bake at 350 degrees for one hour, or until the center springs back

    I love it with lots of butter spread on - Joe likes it plain. It's very good!

  5. The snack mix sounds good and nice how all the ingredients stand for something.

  6. Wow! that was fun...I liked the info about the nuts and candy, etc. for fall. Really neat! That dessert sounds scrumptious! I may have to try that soon. I don't have anything good to share right now. Haven't quite gotten into my fall baking yet. Still too hot here in Florida. But I have some apples in there begging me to make something with them before they get too I need to do something soon! Praying for a cooler day this weekend.

  7. Enjoyed your post.
    Here are some recipes from my cooking blog:
    Vegetable Soup:
    1 can of garbanzo or red kidney beans
    8 sliced carrots
    2 large Vidalia or Sweet Yellow Onions, chopped up
    4 large celery ribs chopped
    2-3 cups of chopped green cabbage
    2 cups of chopped green beans
    2 cups of peas
    1 cup of sweet corn
    1 big cans of Italian tomatoes.. chop them up.
    Chicken or Beef broth to make the liquid part of the soup but about 4 to 6 cups worth.
    6 to 8 baby potatoes cut into halves or you can also add some cooked pasta instead of the potatoes.for a very filling meal.
    1 bay leaf, some pepper, some dried basil.
    1 tsp of thyme and 1 tsp marjoram though you won't miss them if you don't add them.
    If you like add a big beef bone for more nurition and flavor or add a pound of cut up beef.

    Everything into a big pot and cook on medium heat until done.
    That's all there is to it.
    Adjust the heat to keep it from burning and stir often.

    And Slovakian Sauerkraut Stew:

    3 T of olive or vegetable oil (the original recipe calls for lard )

    1.5 lbs of beef cut up into 1 inch pieces
    1 bay leaf 2 pounds of sauerkraut well drained and rinsed and chopped up coarsely.
    1 cup of heavy cream
    1 and 1/4 cup of bone broth or plain water, but bone broth will add good flavor.
    You can now buy it in the supermarket where the packaged broths are sold.
    salt, pepper to taste
    1 tsp of Caraway seed
    2 big sweet yellow onions chopped up.
    2 Tablespoons of Paprika

    saute the onion in the oil over a slow heat. Soften them up nicely.
    Add the beef chunks, caraway and bay leaf and brown the meat. Now add the paprika and pour in the water quicly as paprika can burn very fast!
    Cook until the beef is done.
    Add the coarsely chopped sauerkraut. You chop it since you don't want long strings of it in the stew.
    Simmer about 30 minutes.
    Serve in a bowl with dollops of sour cream.
    Have it with crusty hot bread and butter and a salad or vegetable on the side.

  8. Love the meaning of all the ingredients, and the recipe for the pumpkin bars looks really good...thanks for sharing.

  9. Oh wow! That snack mix looks so yummy. I'm all about M&M's! :)

    One of our favorites for fall is Pumpkin Fudge.


    3 cups granulated white sugar
    3/4 cup melted salted butter
    2/3 cup evaporated milk
    ½ cup canned pure (unsweetened) pumpkin
    2 Tablespoons light corn syrup
    1 teaspoon pumpkin pie spice
    One 12-ounce package white chocolate morsels (chips)
    One (7-ounce) jar marshmallow crème
    1 cup chopped pecans, toasted (optional)
    1 teaspoon vanilla extract


    1. Line a 9-inch square pan with aluminum foil. Spray with nonstick spray.

    2. Stir together first 6 ingredients in a 3 1/2- quart saucepan over medium-high heat, and cook, stirring constantly, until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes.

    3. Once mixture reaches 234°, remove from heat and quickly stir in the white chocolate, marshmallow creme, pecans (if using) and vanilla until well blended.

    4. Pour into the prepared pan. Let stand 2 hours or until completely cool; cut fudge into squares.

    I wanted to mention to you also that I left a little message for you over at my blog. Thank you for visiting.


Kind words are like honey—
sweet to the soul and healthy for the body.
Proverbs 16:24