We are getting hammered here in Yadkin Valley Wine Country with snow and sleet. I’m really more of a warm weather gal, but I have to admit the snow is pretty. Now we’re just hoping it doesn’t turn to freezing rain.
So on this snow day here at The Lush’s Blush headquarters, here a few things I’ve been perusing on the internet.
I haven’t been to a good old fashioned Fish Fry in years. My Mamma used to have them and cook up all the wonderful fish my Dad and Uncle would catch. She’d fry it all up nice and golden brown with fries and hush puppies.
A few weeks ago my Dad went deep sea fishing and caught Mahi Mahi, Pompano and Spanish Mackerel.
We fried it all up and it was delicious! Here are some pictures of our feast!
I admit it, I’m a Pioneer Woman wannabe. Well, minus that whole cattle ranch thing! I really do love her though and all of her recipes are fabulous! This week we (and by we I mainly mean Morgan) made her Salisbury steak dinner. Just go to her site for the recipe, but here are my pictures of our meal!
I had never heard of “kitchen bouquet” from Ree’s recipe and though I was willing to try it, I could not find it in the grocery store so we skipped that step.
The steak was delicious though! Even my mom who normally doesn’t eat a lot of meat loved it. This is a great meal for a week night.
I know some of you foodies make freak over this, but confess I had a purchased a can of cranberry sauce to go with this. You know the kind that slides right out of the can and you slice it? So sue me, I like that stuff! Sadly, I forgot all about it until after we ate.
I am obsessed with all things pumpkin and that is one reason this summer girl does look forward to fall. I am always on a mission to find great pumpkin recipes. I had seen this Pumpkin Crunch Cake recipe on a couple other blogs and so I thought I would try it.
I used the recipe from the Picky Apple, but clearly I did not read her comments very well as she explains that the consistency is more like a custard than a cake. That is one thing I was a little disappointed about in this recipe because from the picture, I thought it would be more like the consistency of a blondie. At any rate, the recipe is tasty and I would definitely recommend trying it, but just be prepared that the pumpkin layer is sort of custardy.
One thing I really loved about this recipe, is it requires fairly simple ingredients that we almost always have in stock in our pantry.
The ingredients are:
1 box yellow cake mix
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 1/2 cups sugar
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
1 cup butter, melted
We didn’t have a yellow cake mix, but I did have a butter pecan cake mix and I thought that would be a yummy twist on this recipe!
Another reason I loved this recipe is it’s simple. I’m not big on those recipes that require you to fold in the eggs separately etc. Also, I confess, I’m bad to forget to pre-heat my oven, so do as I blog, not as I do and get to pre-heatin’ at 350 degrees. Also, you should grease your pan. I vote for the spray stuff! Then mix your pumpkin, milk, eggs and spices together.
Then put it in your pan.
Then sprinkle the cake mix on top.
Then top with your crushed pecans and melted butter! Yum!
I baked mine for close to an hour. I kept thinking it would become more firm, but the pumpkin layer pretty much stays the consistency of regular pumpkin pie. I think I had some sort of mental block against something that consistency being in a square. If I make this again I think I would go ahead and bake it a round pan and present it more like a double layer pumpkin pie. Some cool whip would be nice with it also!
If you know of any other pumpkin recipes I should try, please share!