Dairymom Approved Pumpkin Pie Squares

Happy Fall, Ya'll!

If you love the smell of pumpkin pie  but don't like making pie or just don't have enough hours in your day for pie baking---this is the recipe for you!  As we transition from fall into winter, my thoughts turn to the holiday gatherings with friends and family that always include our favorite foods.

Pumpkin Pie Squares is a favorite of mine that was shared by a nursing friend many years ago. It's a Dairy Farm  Mom Approved recipe that you can find at DairyMakesSense with a lot of other great recipe ideas.


Pumpkin Pie Squares with Cinnamon Sugar Yogurt Topping

Ingredients

Crust:
1 cup graham cracker crumbs
1/2 cup old fashioned oats
1/4 cup brown sugar
1/4 cup butter,melted
2 tablespoons low-fat milk
Cooking spray

Filling:
2 cups canned pumpkin
2 eggs
3/4 cup sugar
3/4 cup low-fat vanilla yogurt
1/2 cup low-fat milk
1 teaspoon cinnamon
1 teaspoon pumpkin spice
1/4 teaspoon salt
1/2 cup pecans,chopped

Topping:
2 tablespoons sugar
1 teaspoon cinnamon
1 cup plain nonfat yogurt

Preparation:
Preheat oven to 350 F. In a large bowl, mix together graham cracker crumbs ,oats,
brown sugar, butter, and 2 tablespoons milk. Press into a thin layer in a 9x13-in.pan greased with cooking spray. Bake for 10 minutes.

While the crust is baking, in another bowl, beat together pumpkin through salt. Pour over crust and bake for 40 minutes or until set. Sprinkle pecans over pumpkin filling and bake another 10-15 minutes or until center is set. Cool slightly in pan.

Mix together sugar and cinnamon. Mix in yogurt. Top each square with one tablespoon of yogurt topping.

Dairymom's Thankful Thursday

We've all been enjoying these crisp, cool October days down on the dairy farm. In between milking times, our cows enjoy resting in the pasture, eating a nutritious balanced diet and drinking plenty of water so they can produce an average of 5 to 6 gallons of milk every day.

 

 

 

         I'm thankful for these dairy cows that not only provide nutritious milk to drink but make
                                        it possible for me to live and work on our family farm.

Fall Treats

 With the days becoming cooler and shorter, I know the days are numbered for these flowers I have enjoyed all summer. As I returned from feeding calves this morning, I just had to stop and admire these fall treats...

 

 

the knock-out roses,

 

 

the pink begonias on the porch,

 

 

and pick the last bouquet of multi-colored zinnias from the garden.

 

 

 

Thank goodness for this year round treat from down on the dairy farm!

Dairymom's Thankful Thursday

            We're not the only ones on the dairy farm enjoying the cool, crisp October weather!                 

                             These calves will grow up to become the cows that produce milk.
I'm thankful for the experience of watching our dairy cattle grow and develop through all the seasons.

Celebrate World Food Day

 

 

World Food Day, October 16th,  has been celebrated since the founding of the United Nations in 1945. It's been celebrated in the United States since 1982 with sponsorship from 450 national and private voluntary organizations. 

The theme of World Food Day changes each year but all themes revolve around agriculture and the need for investment in agriculture and it's support  from  education and health. It continues to be the belief of the United Nations that " the goal of freedom from want of food, suitable and adequate for the health and strength of all people can be achieved."

One of the great challenges of the next generation will be providing nutritious, affordable food to a global population expected to grow  to 9 billion by 2050 while using fewer resources.
As dairy farmers, we recognize the serious challenges and  are committed to being a part of the solution to feed our nation.

Dairy farmers partner with Feeding America, the Academy of Nutrition and Dietetics and the National Dairy Council to help fight hunger in America and promote healthy food choices.

 

 

Dairymom Wraps Up Tuesday

With the rain and cooler temperatures, I'm thinking it may be time to bring out the heavier work jackets in addition to the rain suit and rubber boots. Just as we're wrapping up more on the outside and planning for a busy day on the farm ,  a quick wrap-up in the kitchen will be perfect for Tuesday's schedule.

I'm planning to wrap-up Tuesday with a Beef Burrito with Pepper Jack Cheese and Black Bean recipe I found at Dairy Makes Sense.

Beef Burrito with Pepper Jack Cheese and Black Beans

Ingredients:

1/2 pound ground beef sirloin
2 teaspoons  minced garlic
1 cup chunky salsa,divided
2 cups cooked brown or white rice
6 (9 inch) whole wheat flour tortillas
1 (15-ounce) can black beans, drained and rinsed
1 (11-ounce) can corn kernels,drained
2 cups shredded pepper jack cheese
1/4 cup sliced green onion, including green tops


Preparation:

In medium non-stick skillet, brown ground beef and garlic over medium heat; (break beef mixture up into smaller chunks with a spoon). Drain fat and stir in 1/2 cup of the salsa; set aside.

Spread 1/3 cup of rice on center of tortilla, leaving a 1/2 inch border. Scatter about 2 tablespoons of beans and 1 1/2 tablespoons of corn over rice. Spread 1/3 cup of the beef mixture and 1/4 cup of the cheese over corn. Top with 2 teaspoons of the salsa and a few pieces of green onion. Fold in two opposite edges of tortilla one inch each and roll up. Place, seam side down, on microwave-safe dish.

Repeat with remaining tortillas. Place burritos in a microwave oven and heat 1 minute or until heated through. Serve with remaining salsa.

                                                   Wrap-up Tuesday with a little dairy!

Sunday's Harvest Cake

I decided after this week of perfect October weather down on the dairy farm, it must be time to fill the kitchen with the aroma of fall. After flipping through a shelf full of recipe books,  I found  Fall Harvest Cake in Sassafras, The Ozarks Cookbook from the Junior League of Springfield, Missouri.  It seemed to be the perfect fall  recipe  choice  with ingredients of pumpkin, apple and cinnamon!


Fall Harvest Cake

1 1/2 cups sugar
1/2 cup firmly packed brown sugar
2 teaspoons cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/4 nutmeg
1/4 teaspoon ginger (optional)

1 cup vegetable oil
1/2 teaspoon vanilla
4 eggs
2 cups flour,sifted
1 16 oz. can pumpkin
1 large apple, peeled and chopped
1/2 cup nuts,chopped

ICING
3 1/2 cups powdered sugar,sifted
1/2 cup butter,softened
1 8-ounce package cream cheese,softened
2 teaspoons vanilla

Preheat oven to 350 degrees. Generously grease and flour a Bundt pan. In a large bowl, thoroughly mix sugars, cinnamon, soda, salt, nutmeg, ginger, oil, vanilla, and eggs. Add flour 1/2 cup at a time, beating after each addition. Mix  in pumpkin. Stir in apple and nuts by hand. Pour into prepared Bundt pan. Bake 70 minutes. Cool 20-25 minutes. Remove from pan and spread with icing prepared by blending all ingredients until smooth. Store in refrigerator. Serves 12.

 

I'm pretty sure a  slice of this cake with a big dip of vanilla ice cream

 will be a perfect harvest treat down on the dairy farm!

 

Happy Sunday!