Tuesday, November 15, 2011

Can't Leave 'Em Alone Pumpkin Bars

{After I typed this up, I wondered why I didn't just ask Tonya to do a guest post for me here?  I hope to make that happen in the new year, so be on the lookout for more recipes from this cowgirl because we are 'sisters' who must share taste buds =}

Dear Blogging Friends....

This would make an awesome Thanksgiving dessert to grace your table and impress your family and friends.

It's heavenly...to say the least!

I don't know about you, but I just can't get too much pumpkin this time of the year.  I'm always ready for M.O.R.E..


I was thrilled to find this recipe at the blog of my sweet new blogging buddy, Tonya, at 4little fergusons.


(Isn't she a doll???)
 
This is the first of several of Tonya's recipes that I plan to share with you soon, so I must first....tell you more about this amazing and incredible woman! 

I've become a true fan of Tonya...in 'Tonyaland' along with her 4 precious little babes.


Tonya is a Wonder Woman for sure!
AWESOME COOK. WIFE. MOMMY. WOMAN OF FAITH.
PHOTOGRAPHER. ORGANIZER. FRIEND. PROVERBS 31 WOMAN.
PILLOW-FLUFFER...


and the list goes on and on and on....

I can't imagine how she finds time to blog, but she does, and trust me...she does it well.

I think she must have a stick of dynamite wrapped up inside her little body somewhere to accomplish everything she does!



Maybe she has a clone somewhere?? {wink}

If you haven't ever been over to visit Tonya, PLEASE take a few minutes to pop in on her. Her amazing photos will draw you right in.

OK...onto this delectable recipe... 


You will want to try this seriously delicious dish!

Would be perfect for Thanksgiving!!

CAN'T LEAVE 'EM ALONE PUMPKIN BARS

CRUST:
1 (18 ozs) box yellow cake mix, reserve 1 cup
1/2 c. melted butter
1 egg, beaten

Mix together and press into 9" X 13" baking pan.

MIDDLE:
2 eggs
2/3 c. evaporated milk
1/4 c. white sugar
1 tsp. cinnamon
1- 15 ozs. can pumpkin
1/2 c. brown sugar
1 tsp. vanilla
1 tsp. pumpkin pie spice

Mix well and pour over crust.

TOPPING:
1 c. reserved cake mix
1/2 tsp. cinnamon
1/2 tsp. white sugar
1/2 c. melted butter
1/2 c. chopped nuts, optional

Mix together and spoon over pumpkin filling.
Bake at 350 for 40 - 50 minutes. (It will still be a bit soft in the center.)

Serve warm or refrigerate and serve cold with whipped topping. 

Personal opinion: It's very good warm, but we prefer it chilled.

Linked to Totally Tasty Tuesday
               Tempt My Tummy Tuesday
Crazy Sweet Tuesday
Sweets for a Saturday
        Ingredient Spotlight - Cake Mix
         Ingredient Spotlight - Pumpkin












Post a Comment