When I decided to start blogging last year I wanted my posts to be like conversations... like two old friends talking over the backyard fence. Sharing stories about their lives, their Lord, joys, sorrows, swapping recipes, ideas and friendship! I consider it a blessing and an honor to share a friendship with so many bloggy gals over my cyber backyard fence! I look forward to coming here everyday to read your comments and visit your blogs!
With that said... today I want to hand a recipe over the fence to ya'll. This is one of my favs, perfect for this time of year - and is VERY tasty! Oh, and simple to make as well! Enjoy!
Pumpkin Crisp Southern Living, NOVEMBER 2005
1 (15-ounce) can pumpkin 1 cup evaporated milk 1 cup sugar 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1 (18.25-ounce) package butter-flavored yellow cake mix 1 cup chopped pecans 1 cup butter, melted Whipped Cream (optional) Ground nutmeg (optional)
Stir together first 5 ingredients. Pour into a lightly greased 13- x 9-inch baking dish. Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans. Drizzle butter evenly over pecans.
Bake at 350 degrees for 1 hour to 1 hour and 5 minutes or until golden brown. Remove from oven, and let stand 10 minutes before serving. Serve warm or at room temperature with Whipped Cream, if desired. Sprinkle with nutmeg, if desired.
Makes 8 to 10 servings
If you are participating in Praying4America today pray for the leaders, churches & Christians of California & Colorado. Also pray for the Holy Spirit to bring conviction of sin and draw Americans to faith in Christ. (John 16:8)
Wife, Daughter, Sister, Friend, Doggie Mom, REALTOR, Cyclist, Gardener...
I love to share my home, my heart and my faith.
As I journey with the Lord through this earthly life it is my prayer that I come to know Him deeper and deeper each and every day.