Thursday, September 16, 2010

Punkin Time!


The weather up north has finally slightly started to cool. The weatherman actually saw "ice crystals" up on Mt. Washington yesterday...and .with the school buses now on the road, it's beginning to feel like fall. Some of the trees are already starting to turn....Pumpkins and mums are now appearing at the farm stands, shops, and homes.. 
Part of me loves this time of year, the other part dreads it! It means cold weather is coming,and hunkering down for what seems like a longer and longer winter.....
But there's something about the smell of fall, the leaves crunching under your feet... the crisp air.. the pumpkin candles going in the house.....ahhhhh so nice..
Last year I guess there was a pumpkin shortage, but I managed to get a couple cans and try some new recipes.. This year,... the stores  are out of pumpkin already, but I'm hoping to hit it right, and be able to pick some up soon...Got to have pumpkin in the fall!!
Here's a recipe someone gave me last year, that was actually pretty good.... The bottom crust is actually a box of  pound cake...Try it out..see what you think! and Enjoy


PUMPKIN CHEESECAKE BARS

1 16 oz pk. pound cake mix
3 eggs
2 Tbsp. butter, melted
4 tsp. pumpkin pie spice
1 8 oz. pk cream cheese
1 14 oz. can sweetened condensed milk
1 16 oz can of pumpkin
1/2 teas. salt
1 cup chopped nuts

Heat oven to 350 deg. In large bowl, mix on low speed, cake mix, 1 egg, butter, and 2 tsp. pumpkin pie spice until crumbly. Press into bottom of 15x10 pan.( I used 9x13)  In large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk., then remaining 2 eggs, 2 tsp. pumpkin pie spice, and salt. Mix well and pour over crust. Sprinkle with nuts. Cook 30-35 min on 350.
Cool, chill- store in fridge.

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