Last year we had practically no fall at all and winter just barged in before autumn had a chance. This year, however, fall just goes on and on and is more incredibly beautiful than I ever remember. Added to that comes gorgeous sunsets night after night. We are so blessed.
This is a simple pumpkin quilt from Thimbleberries. It works well as either a wall hanging or a table topper. I call it Pumpkin Fence. It worked up fast and easy.
Tater Tot Casserole is one of our Fall favorites. It's easy to throw together which is nice because our schedules start to get a little on the busy side this time of year.
Tater Tot
Casserole
1
lb. lean ground beef 1/8
tsp. pepper
2
stalks celery, diced 1
can Cream of Mushroom soup
1/2
onion, diced 1
16 oz. pkg. frozen tater tots
½
tsp. salt ½
C. milk
½
tsp. seasoning salt ½
C. grated cheese
In a large skillet, brown ground
beef. Drain. Add celery, onion and seasonings. Cook until celery and onion are crisp tender.
Add soup, seasonings and milk and stir until mixed. Pour meat mixture into a casserole dish. Top with grated cheese. Place tater tots end -side-up to fill dish
completely. Bake at 350° for 40-45
minutes or until tater tots are browned.
This is good as a main dish or side
dish. One can of tuna may also be used
instead of hamburger.
Here are a couple of pumpkin recipes that I am throwing in just for fun. The Pumpkin Cheese Bread recipe comes from Allrecipes.com and the Pumpkin Spice Cake recipe comes from my friend, Julee.
Pumpkin
Cheese Bread
1 (8oz.) package cream cheese ½ tsp. cinnamon
½ cup white sugar ½
tsp. ground cloves
1 T. flour ½
tsp. pumpkin pie spice
1 egg 1
cup pumpkin puree
1 T. orange zest ½
cup oil
1 2/3 cups flour 2
eggs
1 tsp. baking soda 1
½ cups white sugar
½ tsp. salt chopped
pecans, if desired
Preheat
oven to 325°. Lightly grease 2 8x4” loaf
pans. In medium bowl, combine cream
cheese, ½ cup sugar, 1T. flour, 1 egg and orange zest; beat until smooth. Set aside.
Sift together 1 2/3 cup flour, baking soda, salt, cinnamon, cloves and
pumpkin pie spice; set aside. Place
pumpkin, vegetable oil, 2 eggs and 1 ½ cups sugar in a large bowl; beat
well. Stir the pumpkin mixture into the
flour mixture just until combined. Fold
in the pecans if desired. Pour ½ of the
pumpkin batter into the loaf pans. Spoon
cream cheese mixture on top of this layer and then pour on the remaining
batter. Bake in preheated oven for 60 to
70 minutes, or until a toothpick inserted into center of the loaf comes out
clean. Cool bread in pans for 10 minutes
before removing to a wire rack to cool completely.
Pumpkin Spice Cake
1 box spice cake mix large cool whip
1 large can pumpkin caramel topping
4 eggs
Combine first three
ingredients and spread on a greased and floured jelly roll pan. Bake according to directions on cake
mix. Allow to cool. Before serving, top with a large container of
cool whip and drizzle with caramel topping.
One of my favorite classics is The Count of Monte Cristo by Alexander Dumas. I wish authors still wrote books like that.
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