PUMPKIN SQUARES

PUMPKIN SQUARES

Crust:

1 yellow cake mix (reserve 1 cup for topping)

1/2 cup melted butter

1 egg

Mix and spread into a 9x13"pan

Filling:

1 (1 lb) can of pumpkin

2 1/2  teaspoon pumpkin pie spice (see note)

1/2 cup brown sugar

2 eggs

2/3 cup evaporated milk

Mix and spread gently over crust.

Topping:

1 cup reserved cake mix

1/4 cup sugar

1 teaspoon cinnamon

1/4 cup softened butter

Mix and crumble over filling. Bake at 350 degrees for 45 min. or until set.  Top with whipped cream.  (I prefer to cool the dessert and place in fridge for several hours or overnight, as I like it better cold.)

mmmmmmmmmmmm! GOOD!!!!!!!!!!

note: I add 1/4 tsp salt to the filling and if you prefer I use the following instead of Pumpkin pie spice

1 tsp Cinnamon

1/2 tsp Ginger

1/4 tsp Nutmeg

1/4 tsp Allspice

1/8 tsp Cloves

Nothing wrong with Pumpkin Pie Spice~ matter of fact~ might be less expensive for you if you don't have all the others. Cloves is optional, if you don't have that, no worries.

Kettle Corn

Ingredients
1/2 c. corn (mushroom is best)
1 Tbs oil
3 rounded Tbs sugar
1 Tbs butter
splash vanilla

Instructions:
As the first corns start to pop, and the oil sizzles, add sugar, mix constantly until completely popped. Stir in large bowl until separated. Pour over melted butter and vanilla. Salt as desired.

Homemade graham crackers

homemade graham crackers

from girl who bakes (pretty seriously modified from martha's recipe)

yields approximately 30

3/4 cup all-purpose flour

3/4 cup cake flour

1/4 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon all spice

1/4 teaspoon nutmeg

1/2 cup butter

1/4 cup + 2 tablespoons dark brown sugar

1 tablespoon honey

1. preheat oven to 350 degrees. whisk flours, salt, baking soda, and spices in a medium bowl, set aside.

2. in the bowl of stand mixer, cream together butter, brown sugar, and honey. add flour mixture and beat until just combined.

3. using your hands, shape dough into a smooth-ish ball, and place between two sheets of floured parchment. roll out to about 1/8 inch thick. (note: mine are obviously thicker and i sort of like them like that, it's this cracker-shortbread-biscuit hybrid, but you can choose your own adventure with this one.)

4. cut out desired shapes and place on another sheet of parchment. chill in freezer until firm, about 20 minutes.

5. remove dough from freezer and pierce crackers using a fork. transfer to baking sheet lined with parchment and bake, rotating halfway through, until dark golden brown (8-9 minutes, depending on thickness). let cool on wire racks.

nutritional information*

calories: 63, fat: 2.9g, cholesterol: 8mg, sodium: 41mg, carbs: 8.3g, sugars: 3.27g, protein: 0.64g

*this information is totally dependent on how many you yield. if it helps, the total caloric amount for the entire batch is 1890 cals, which you then can divide by how many cookies you end up getting for a more accurate number.

Frog-eye Salad

1 (1 POUND) PACKAGE ACINI DI PEPE

2 EGGS

1 CUP SUGAR

2 TABLESPOONS OF FLOUR 

1/2 tsp SALT

1 (20 OZ) CAN JUICE-PACK CRUSHED PINEAPPLE, DRAINED, RESERVING JUICE

1 (15 1/4 OZ) CAN JUICE-PACK PINEAPPLE TIDBITS, DRAINED, RESERVING JUICE

2 (11 OZ) CAN MANDARIN ORANGES, DRAINED

1 TBS LEMON JUICE

12 OZ COOL WHIP

1 CUP MINI MARSHMALLOWS

1/2 BAG SHREDDED COCONUT

COOK ACINI DI PEPE AS PACKAGE DIRETS, DRAIN. IN A SAUCEPAN, BEAT EGGS WITH WHISK UNTIL FOAMY. STIR IN SUGAR, FLOUR, SALT, LEMON JUICE AND RESERVED PINEAPPLE JUICE (ABOUT 1 3/4 TO 2 CUPS). OVER LOW HEAT, COOK AND STIR UNTIL THICKENED AND BUBBLY. IN A LARGE BOWL COMBINE ACINI DI PEPE WITH HOT MIXTURE, COVER AND REFRIGERATE 112 HOURS THAN ADD COOL WHIP, FRUIT, MARSHMALLOWS, AND COCONUT.  COVER AND CHILL THOROUGHLY. EAT AND ENJOY. MAKE SURE ALL THE LITTLE KIDS THINK IT IS MADE WITH REAL FROG-EYES, THEN THERE IS MORE FOR THE GROWN UPS TO EAT!