Really!? Can there be any other season as lovely and quaint as Fall? I could go on and on about what Fall means to me and why I “fall” in love with Fall every year over and over again. The best thing is that we get together more as a family during this time of year.
Tonight several of my family members got together and had a blast at a local corn maze. This was not your typical corn maze; it was actually more like a large, old fashioned country shindig. The maze was just a small portion of it. I had never been to this one before, but I know it will become a tradition now for our family.
Way to go Cornbelly’s. We loved it.
On a side note….our Ashley and her family have moved to Louisiana. We miss her like crazy especially when we do things like this. Love ya Ash!
and….
another love of mine this time of year are PUMPKINS!
There are so many pumpkin dessert recipes around the web and I love any recipe that contains pumpkin, but I’m here to tell you this is the one is at the top of the list. It’s easy, delicious, and rich. It’s not really a cake or a pie, but a lovely mixture of the two. Top with whipped cream and you will be in heaven. I highly recommend this!
- 1 15 oz. Can Pumpkin Puree
- 3 Eggs
- 1 Can Evaporated Milk
- 4 tsp. Pumpkin Pie Spice
- 1/2 tsp. Salt
- 1 1/2 Cups Sugar
- 1 Box Yellow Cake Mix
- 1 Cup Pecans, Chopped
- 1 1/2 Cubes of Butter, Melted
- Preheat oven to 350 degrees.
- Spray the bottom of a 9x13 cake pan.
- Combine the first six ingredients together and mix well. Pour into pan.
- Sprinkle the cake mix over the pumpkin mixture.
- Sprinkle with pecans.
- Drizzle melted butter over the top.
- Bake for 55 minutes or until golden brown.
- Cool completely and serve with whip cream.
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