food, crochet, merriment
right this minute~
Enchanted places for wood sprites…
the ability to improvise…
learning to properly pucker…
magical combinations…
impromptu button festivals…
Sugar-sweet–orange on purpose–tomatoes…
early mornings in our lovely valley…
a bit of fowl reading–ha ha…
the return to hat–and pumpkin season…
getting all the pieces to finally fit.
Many moons ago…
…those three little crack pots on the right (Daney boy, cousin Tim and the Bald kid) were truly, madly deeply in love with Cub Scouts and…Pony Beads.
Every time I turned around, someone had left another Pony Bead Gekko in some unsuspected place as a surprise gift from the little boy heart. Seriously, I could have made a skirt—a very heavy, beaded gecko skirt, but you get my point.
Well, the other day, while the Bald Kid and I were cleaning closets and sorting boxes we came across the coveted “Box O Beads.”
I said, “Hey. You should make me a Pony Bead Gecko–for old time’s sake.”
He said, “I don’t think so.”
So I snagged those beads and messed with them for a while. They were surprisingly fun to play with.
Look what happened…
I call it the “Indian Corn Pony Bead Thing.” I was going to put a pin on the back and wear it around but I was afraid people would ask me if I was supporting some kind of “save the corn” cause. Plus it made me feel old…er. So I’ve decided to put a cord on it and hang it from my car mirror.
It’s cute. It’s easy to make. It’s Thanksgiving-y.
And just think…if I get really good at these–I can make you a skirt!
BAhahaha!Â
If you’re inclined to say–“What?! More pumpkin?” here’s the thing. This pumpkin stuff is self-perpetuating–I swear. See, you open a can and use half of it for Pumpkin Chocolate Chip Cake, and you have a bit left. So to use that bit for Pumpkin Crisp–so you aren’t wasting food, you open another can to add to it. Then you have a bit left–but not quite enough for Pumpkin Pie Dip…so you open another can…
It goes on, and on, and on. And still there is a Ziploc bag in the fridge right this minute, with a cup of pumpkin leftovers in it.
Someone stop me.
1- 8oz. pkg cream cheese, softened
2-1/4 cups confectioners’ sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger
In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps or Snickerdoodles or Molasses cookies or fruit or if you’re really adventurous–try it on banana bread. Do you get the idea that the possibilities are truly endless? All I can say about that is Yee Haw!
Be sure to store the leftovers in the refrigerator.
Makes 4 cups.
“The unthankful heart… discovers no mercies; but let the thankful heart sweep through the day and, as the magnet finds the iron, so it will find, in every hour, some heavenly blessings!”
-Henry Ward Beecher
I suppose you’ve heard of Apple Crisp, or Peach Crisp or even Berry Crisp. Well now it’s time to meet their little brother…
Pumpkin Crisp!
So crunchy and spicy and perfect for the holidays. Whether you are sharing with company or sneaking off alone to nibble a bowl with your favorite ice cream–you’ll love this twist on an old crisp.
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Ingredients
1 can (30-ounces) pumpkin
1-1/2 cans evaporated milk
2 tsp. cinnamon
1 tsp. ginger
4 eggs, beaten
1 1/2 cup sugar
1 tsp. salt
1/2 tsp. cloves
1 yellow cake mix
2 sticks of butter, melted
1 cup chopped pecans (optional)
Directions:
Mix pumpkin, milk, cinnamon, ginger, eggs, sugar, salt & cloves together well. Pour into a well-greased 9×13 pan.
Sprinkle with cake mix & drizzle with melted butter. Then sprinkle with chopped pecans–if you want.
Bake at 350 degrees for 1 hour and 20 minutes or until a knife comes out clean. Let it set for about 15 minutes.
Serve over French Vanilla ice cream—you won’t be sorry.
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