Tuesday, October 9, 2018

{ Tasty Tuesday }

Just lookie at what our temps are supposed to be later this week!

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Y'all, I'm so excited to not have to sweat much longer!
Okay, that was way too much information!

This summer has been soooooo HOT and I don't ever remember it being this HOT in the month of October!

Cooler temps have me thinking about fall recipes. 
I shared this one from  "Sugar Pie Farmhouse" about this time last year. I love
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
Topping:
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 with butter. Bake at 350 for 50 minutes.  

Do Y'all like pumpkin?
If so, do you have a favorite pumpkin recipe you'd like to share?

Happy Finally Fall, Y'all!




5 comments:

  1. Our weather is like yours except for the dreary cloudy and sometimes rain Debbie. Okay here is one I used to make:

    Pumpkin Pie Squares

    Ingredients

    1 cup sifted flour
    1/2 cup quick oats
    1/2 cup brown sugar, firmly packed
    1/2 cup butter
    1 can pumpkin (2 cups)
    12 1/2 ounce can evaporated milk
    2 eggs
    3/4 cup sugar
    1/2 teaspoon salt
    1 teaspoon cinnamon
    1/2 teaspoon ground ginger
    1/4 teaspoon ground cloves
    1/2 cup pecans
    1/2 cup brown sugar, firmly packed
    2 tablespoons butter

    Directions

    Preheat oven to 350° F. Combine flour, rolled oats and ½ cup brown sugar with ½ cup butter. Put in mixing bowl and blend with electric mixer at low speed until crumbly. Press into the bottom of an ungreased 9 x 13-inch pan. Bake 15 to 20 minutes. Combine pumpkin, evaporated milk, eggs, sugar, salt and spices in mixing bowl, mix well. Pour over baked bottom and bake 20 minutes more. Combine pecans, brown sugar and 2 tablespoons butter. Sprinkle over pumpkin mixture. Put back in oven for 15 to 20 minutes or until set. Cool and cut into squares.

    NOTE: Serve with a dollop of whipped cream on top. Have a day of blessings my friend.

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  2. I just don't care for pumpkin things. One piece of pie on Thanksgiving is enough for me, for the entire year. These do sound good for those who like pumpkin!

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  3. Yes, I do like pumpkin. Probably favorite thing is pumpkin bread.

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  4. I like pumpkin pie for sure. I also like Rhubarb and strawberry pie. Hubby loves apple pie.

    I like you beautiful header.

    ReplyDelete

Gracious words are a honeycomb,
sweet to the soul and healing to the bones.
Proverbs 16:24