Posts Tagged ‘Fall / Autumn’
Crust for cupcakes (do this recipe twice – the second one is for the cheesecake in a pie pan):
- 1 1/2 cups graham cracker crumbs
- 1/4 C sugar
- 1 teaspoon ground cinnamon
- 1 stick melted salted butter
- 3 (8-ounce) packages cream cheese, at room temperature
- 1 (15-ounce) can pureed pumpkin
- 4 eggs
- 1 1/2 cups sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fresh ground nutmeg
- 2 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down into cupcake papers. Set aside.
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour into cupcake crusts and into the pie crust. Spread out evenly and place in oven for 30 minutes for the cupcakes and 1 hour for the cheesecake. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
- Trace your hand one time on each of the red, yellow and orange papers and cut them out.
- Cut a oval out of the brown paper.
- Cut a triangle out of the orange
- Glue the 3 hands on the back of the oval
- Add eyes on the front with the marker and then add the beak.
We had SO much fun making these today with our friends, Wyatt, Gus and William.
My sister is AMAZING and gave me this potato soup recipe years ago. It was handwritten on lined paper. Last week in a FRANTIC search, we couldn’t find my favorite potato soup recipe… I called up Jen and asked her if she would send me another copy. She couldn’t find her’s either but did email a quick semi-recipe. ( I LOVE my sister!!!)
Here’s her email!
- 5 pounds+ Potatoes peeled, and cubed
- 1/2 pound carrots – sliced thin
- 1/2 pound celery – sliced
- 1 bell pepper (OPTIONAL) – chopped
- 3 cloves garlic
- 1 red onion – chopped
- fresh rosemary or basil (you don’t have to use fresh but to me tastes a WHOLE LOT BETTER – Bountiful Basket always has fresh herbs in their add-ons too – You can always dehydrate what you can’t use fresh for later… I have a herb garden throughout my house and garden which includes 3 types of mint, rosemary, 2 types of thyme, 3 types of basil)
- 1 pound bacon chopped
- stick of butter
- 1/2 c flour (we grind our own)
- 1/2 Gallon of milk
- Salt and pepper
- Grated Cheese for top
- add cubed potatoes to a pot of water. Boil for 25 minutes or until tender and slightly mushy
- meanwhile, cook bacon in a pan on low.
- when about 1/2 cooked, add celery, bell pepper, carrots, onions, rosemary, and garlic and simmer until bacon is fully cooked and veggies are tender.
- drain potatoes when finished and set aside.
- in potato pot(no potatoes in here, yet), melt stick of butter and add the 1/2 C Flour. Stir (whisk) into a “rue”. Add your bacon / veggie mixture
- Add milk and stir into a sauce
- Add potatoes
- add salt and pepper to taste.
- Serve with grated cheese on top
This recipe is FANTASTIC (Made it again today!!). Serve in bread bowls or with fresh sourdough loaves and a salad.
November to me represents everything that I am thankful for. The leaves are changing colors, fall is HERE! Time to start baking, and using those apple sauces and canned foods that we worked so hard to create over the summer. I love pumpkin and cranberries with a touch of cloves and cinnamon.
- This year, I am thankful that we are in our new bigger house.
- I am thankful that God is in our lives.
- I am thankful that Lar has a job in this economy (even if I have been eager to disagree about the cuts that he received).
- I am thankful for my family, my friends and my health.
- I am thankful that we have the options to homeschool even with the harshest criticism from people who *were* our friends.
- I am thankful that I am so close to finishing my art degree even with the battles that I have fought!
- I am thankful that food is plentiful and that I can feed my ever-growing family and have learned to coupon shop to the fullest extent.
- I am thankful for the followers of my blog and hope that I can continue to serve your throughout the upcoming year.
So the project for the day: OUR THANKFUL JARS
My kids used glitter, fake flowers, stamps and ink, decorative scissors and ribbon.
We spent about 90 minutes cutting gluing and decorating our jars.
Then, I cut 2 12×12 scrapbook papers into 1×6 strips. Every day between now and Thanksgiving, each person in the family is going to write 1 thing on a strip and drop it into their jar – their name gets to go on the back and the thankful on the front of the strip. On Thanksgiving, we are going to take them out and staple these together and make a paper chain to hang in our school room.
Looking for some fun fall activities for the kids? This is a FUN and EASY project, These look fabulous in your windows for fall.
What you need:
- wax paper (2 equal sizes sheets)
- butter knife or crayon sharpener
- 2 cloth diapers or old kitchen towels
- Take your first piece of paper (some are wax on 2 sides, other are on one) Wax up and lay it on an old dish towel or cloth diaper.
- Use the sharpener or butter knife to “shave” pieces of crayon
- Add leaves and crayon pieces to the wax paper.
- Add second sheet of wax paper on top on the leaves and crayon shavings to make a “sandwich”.
- Layer the second dish towel on top.
- Iron gently, making sure that you move the iron to not burn the paper. (Once the crayons are melted, you are done!!!)
- Trim the paper even and hang on your window!!!