3 Favorite Fall Squash Recipes {Blast from the Past}

Very similar to pumpkin bars, only you use winter squash.
I LOVE these moist bars!!...and their cream cheese frosting!

Winter Squash Squares

If you have followed my blog long enough, you'll know this dish is a very popular one...at my blog...and anywhere I serve it.  I won $100 for a side dish contest in American Profile publication for this gem.  Have been told it's

good enough for dessert! 

Popular Butternut Squash Bake

And last, but far from 'least'....this amazing dish sends me over the moon.

I can fill my plate and eat nothing else.  It's soo wonderful!

Baked Acorn Squash with Cinnamon Apples

Cape Ann Chowder

I've been making this tasty chowder for over 40 years. 

We lived in Alaska for 8 years when our kids were growing up, so we had plenty of fresh salmon and halibut to enjoy. And we enjoyed them in this chowder many times.  Oh so spoiled!! 

I now use canned salmon to make it, or any leftover fish is good. 

It's simple enough to make. My mouth waters just to think of how good it is. 

Such a great way to use up leftover fish...like tilapia or cod...

And it can be ready in under 30 minutes!

CAPE ANN CHOWDER

2 c. diced potatoes

1/2 c. chopped celery

1/4 c. chopped onion

2 c. boiling water

1 tsp. salt

1/4 tsp. pepper

1 (10.75 ozs) can cream of celery (or mushroom) soup

2 c. cheddar cheese, grated

1 - 2 c. cooked or smoked fish

(salmon, halibut or crab is great)

Combine vegetables, water and seasonings; cover and simmer 10 minutes or until potatoes are tender; don't drain.  Add soup and cheese; stir until melted. Add bite sized pieces or flaked fish; heat. 

Linked to Meal Plan Monday

Cook Once, Eat Twice Baked Tilapia/Chowder

Seasoned Buttery Crackers

Amish Cheeseburger Soup 

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Pumpkin Spice Truffles (5 basic ingredients!)

This simple-to-make treat has become a new fall favorite.  

We are SO in love with pumpkin spice muffins...they sold BIG time at my farmer's market stand this past summer.  

I have seen other recipes using gingerbread and graham cracker crumbs, but decided I would bake the same recipe for Lowfat Pumpkin Spice Muffins, crumble it and mix with some cream cheese frosting and roll into balls.

Voila!! 

These are an awesome treat.  I first took them to a ladies meeting at church and got some great comments about them. 

E-Z P-Z recipe for starters....it takes a little time to chill the batter/balls. Dip in melted white (or milk or semi-sweet) chocolate, then top with sprinkles. 

These bite-sized treats would be perfect for Thanksgiving!! 

They are 'perfectly' spiced!!! 

PUMPKIN SPICE TRUFFLES 

 1 (16 ozs) spice cake mix (I prefer Duncan Hines)

1 (15 ozs) can pumpkin puree

1/2 c. water

1 pkg. cinnamon chips, optional

about 1/2 c. cream cheese frosting

(I love the ease of using a tub of prepared frosting..I used less than half)

Melted white chocolate

Sprinkles (or crushed graham crackers)

Preheat oven to 350. Spray 9" X 13" baking dish with non stick cooking spray. 

In large bowl, combine cake mix, pumpkin and water. (I rinse the can out with water and 'guesstimate' the amount...about 1/2 cup) Stir in cinnamon chips if using. (I stir by hand...no mixer needed!=)  Pour into prepared pan.  Bake about 20 - 22 minutes until it tests done. (Stick toothpick in middle...it should come out clean). 

Allow to cool to room temperature.  Crumble the cake into a large bowl. Stir in a small amount of frosting, mix until blended, adding more as needed.  You don't want the batter to be too wet. It's better for it to be drier, but must stick together. 

If need be, for easier rollling, chill for about 15 minutes, then line a cookie sheet with waxed paper. Roll into 1" balls, place on prepared cookie sheet; chill for 
10 - 20 minutes. 

With a fork, or your fingers, drop a ball into the melted white chocolate. Working quickly, gently spoon chocolate over the ball to coat. Using 2 forks, lift the coated truffle ball out of the chocolate on one fork, shake off any excess and chocolate, and transfer to the prepared baking sheet or tray by pushing it onto the cookie sheet with the second fork. 

Linked to Weekend Potluck

Monster Cookie Protein Balls

Easy No Bake Cornflake Treats

No Bake Pumpkin Oatmeal Cookies

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Leader Enterprise - Nov. 4, 2015 - Pumpkin

Homemade Pumpkin Pie Spice

Happy November! The year is zipping right past us isn't it? Are you 'pumpkin-ed' out yet?  There are SO many pumpkin recipes floating around blog world many are tired of it already.  Why do we love pumpkin?  Well, not only because it's tasty but it has some great natural health benefits too.

I've been hearing there's an impending pumpkin shortage this season so be sure to stock up when you find it. Hoping the stores will be able to stock it to get us through the holidays. I baked some smaller pie pumpkins and put the puree in the freezer, so hopefully I won't have to be without. 

Pumpkins are full of fiber--High-fiber foods help to keep us feeling full and satisfied. Delicious yet neutral--Pumpkin is naturally yummy with a creamy texture, but it's not that sweet on its own. Its mild taste makes it an excellent base for all sorts of flavors: cheesy, spicy, maple-y..even chocolate-y! This means you can use it in SO many different recipes.

This awesome dessert can also be made gluten-free by using a g-f cake mix. I've just been told by someone who tried it - they said it was fabulous too. 

Pumpkin Dump Cake

PUMPKIN DUMP CAKE

4 eggs

1 c. white sugar

1 (14 ozs) can sweetened condensed milk 

1 (15 ozs) can pumpkin puree

1 Tb. pumpkin pie spice

1 (18 ozs) box white or yellow cake mix

(gluten free if desired)

1-1/2 sticks butter

1 c. favorite nuts, optional 

Preheat oven to 350*. Grease 9" X 11" X 2" pan. 

In medium bowl, combine eggs and sugar until smooth, then add condensed milk, pumpkin and pumpkin pie spice; blend well. Pour into prepared pan. Sprinkle half the dry cake mix over the top, then swirl it into the pumpkin mixture with a knife. Sprinkle remaining cake mix over top and smooth. Cut butter into thin slices and lay across the top of mixture, covering completely. (don't skimp on the butter).  Top with nuts if desired. Bake 40 - 45 minutes until center is pretty much set. Cool; chill; serve with whipped cream. (If you're baking in a 9" X 13" X 2" pan, check it a few minutes early.)

A crowd pleasing recipe, and an added  bonus - it will make your house smell so good! 

CROCKPOT PUMPKIN SPICE LATTE

2 cups milk (I used 1%)

1/2 c. brewed espresso or 3/4 c. strong brewed coffee

2 Tb. pumpkin

2 Tb. sugar or sweetener

2 Tb. vanilla (yes, TB.)

1/2 tsp. pumpkin pie spice

Place milk and espresso/coffee in crockpot. Whisk in pumpkin, sugar, vanilla and spices. Cover and cook on high for 2 hours if everything is cold. Whisk again before serving. Ladle into mugs and garnish with whipped cream and additional cinnamon.

Isn't it frustrating when you run out of something in the middle of a recipe and have to run to the store?  This recipe will help keep you at home. I make a triple batch in the early fall and there usually isn't much left by the new year. 

HOMEMADE PUMPKIN PIE SPICE

Large batch: 

Combine 1 TB. cinnamon with 1-1/2 tsp. ginger, 3/4 tsp. nutmeg, 3/4 tsp.allspice and 1/4 tsp. cloves. Use as you would store-purchased.

Small batch: (equals 1 tsp.)

1/2 tsp. cinnamon

1/4 tsp. ground ginger

1/8 tsp. allspice

1/8 tsp. nutmeg

few dashes of cloves 

Autumn carries more gold in its pocket than all the other seasons. - Jim Bishop

Fiesta Dip & Weekend Potluck #195

WELCOME TO WEEKEND POTLUCK!! 

So happy you joined us today!

AND...

When I share something worth sharing...again...

We all need a quick and easy recipe to make when company is coming or for a weekend treat. This one is creamy and loaded with flavor...

sour cream, cream cheese, beans, corn, rotel tomatoes, taco seasoning...

go for it! 

Fiesta Dip

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Hamburger Steak by Cooking with K

Recipes that caught our attention ~

Slow Cooker Cheesy Ravioli Casserole by The Farm Wife Cooks

slow cooker chocolate fondue by Honey and Birch

And, a personal favorite ~

Butternut Squash Gratin by The Kitchen is My Playground

Your hostesses ~

• The Country Cook~ Brandie
• Sunflower Supper Club ~ Kim & Julie
• The Better Baker ~ Marsha
• Frugal Family Favorites ~ Tabitha
• Sweet Little Bluebird~ Mary

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun. 
   When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!
   
   
   
   An InLinkz Link-up
   
   
   
   
   

Pumpkin Magic Bars (OOO - La - La!)

These scrumptious bars would make an awesome holiday treat!!!

I have ALWAYS loved Magic Bars! My mom made them when I was a kid, but maybe only once a year...they always had to be for a special occasion, as she was frugal and that can of sweetened condensed milk was not cheap. 

(Not that it is now...cause it really isn't). 

When I saw this awesome idea at Dorothy's Crazy for Crust..I figured I'd

use some of her recipe ideas along with the way my mom made them. If you want the recipe for a 9" X 9" square pan, click on that link to go to her post. 

SO.SO.EASY!

Very little mixing in this recipe...it's mostly layer, then drizzle the s.c. milk...then bake.

LOVE that! 

Dorothy's recipe called for a gingersnap crust...which is a fantastic idea, but since I wanted to double her recipe, I decided to use part crushed gingersnaps and part crushed graham crackers, as the

original recipe calls for.  And the gingersnap flavor was not strong at all. 

AND...I didn't mix the crushed crackers with sugar, I just sprinkled the crumbs over the melted butter in the pan., with no added sugar.  

When I mixed the pumpkin and sweetened condensed milk together, I

added pumpkin pie spice, but I thought the baked bar had more of a caramel flavor than a pumpkin one.  

PUMPKIN MAGIC BARS 

Gingersnaps & Graham Crackers, crushed to = 2 cups

6 Tb. butter

1 c. white chocolate chips

1 c. chopped nuts

(I didn't use) 

1/4 c. coconut

1/2 c. toffee bits

1 can sweetened condensed milk

1/2 c. pumpkin puree

1 tsp. pumpkin pie spice

Preheat oven to 350. 

Place butter in 9" X 13" pan and put it in the oven to melt while the oven is preheating, being careful not to let it burn. 

Crush gingersnaps and graham crackers (I guesstimated about half of each) 

in a food processor or in a ziploc bag (make sure all the air is removed before you begin crushing) to make fine crumbs. 

Sprinkle the white chocolate chips evenly over the crust. Then make layers with pecans, coconut, and toffee. 

In small bowl, combine pumpkin, sweetened condensed milk and pumpkin pie spice, beating (or whisking) until smooth. 

Drizzle over the top of layers in the pan, trying to spread evenly. 

(Don't worry if it isn't all covered...it will spread as it bakes). 

Bake for 30 minutes or until the edge start to brown.  Cool completely before cutting. Refrigerate before serving. 

Linked to Full Plate Thursday
           Weekend Potluck
              Meal Plan Monday

Spiced Apple Butter Bars

Austrian Cream Cheese Bars

Chubby Hubby Bars

​

Crockpot Round Steak and Vegetables

This simple crockpot dish is AMMMMMazing!

I threw it all in the crockpot, turned on the switch and went about my day. 

Baked some rolls before we were ready to eat, and enjoyed a

delectable meal with very little fuss. 

The meat was fork-tender....I love it when it melts in your mouth and you don't have to chew forever!

I adore simple crockpot recipes like this.  Saw this one at Recipes that Crock and decided to make it a one-dish meal by adding the veggies.  The house smelled so good while it cooked...and I could hardly wait for dinnertime. 

I also added 1 TB. A-1 Sauce, since hubby loves it so much. It made
for a richer gravy too. 

I had the herb and garlic soup mix on hand and needed to use it, but the

onion soup would be really good too. 

CROCKPOT ROUND STEAK AND VEGETABLES 

5 medium pieces round steak 

3 or 4 medium potatoes, chunked

about 1 cup of 2" carrot pieces

(larger sized mini carrots work fine)

1 oz pkg dry herb and garlic soup 

(or onion soup)

1/4 c. water

1 - 10.75 ozs. can cream of mushroom soup

(I used a can of mushroom/chicken mixed)

1 Tb. A-1 Sauce, optional

Place meat in slow cooker; top with veggies. 

In medium bowl, combine dry soup mix, water, canned soup and A-1; mix well; pour over vegetables. Cover and cook on low for 6-8 hours.

Linked to Weekend Potluck

Browning Ground Beef in the Crockpot for the Freezer

Slow Cooker Cheesesteak Sandwiches

​

Paradise Pumpkin Pie & Weekend Potluck #194

WELCOME TO WEEKEND POTLUCK!! 

We're so glad you stopped by today!  
We're on our way home from Missouri...spent time with some precious TX friends this week, but I will be thinking of you all and checking on the WP party from my phone....

AND....

When I share something worth sharing...again...

Two favorites in one pie...a smooth layer of cream cheese

topped with a tasty layer of pumpkin...such a perfect match. 

Paradise Pumpkin Pie

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Oven Baked Chili Dogs by The Better Baker

(Hot Dog! Thanks all!=)

Recipes that caught our attention ~

Creamy Jalapeno Lime Chicken Enchiladas by Together As Family

Cream Cheese Coffee Cake with Streusel Topping by Five Heart Home

And, a personal favorite ~

Autumn Chowder by Everyday Mom's Meals

Your hostesses ~

• Sweet Little Bluebird~ Mary
• The Country Cook~ Brandie
• Sunflower Supper Club ~ Kim & Julie
• The Better Baker ~ Marsha
• Frugal Family Favorites ~ Tabitha

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun. 
   When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!
   
   
   
   An InLinkz Link-up