All About the Winners

Happy November!

First off, let’s get to the winner of the Nature Valley prize pack! Thank you all who entered—there was a great turn out, and I really enjoyed reading about what nuts you prefer. I forgot to say that mine are peanuts and I like eating the Planter’s honey roasted ones for a snack =)

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                                 16 

Timestamp: 2009-11-01 12:16:05 UTC

Maren! She said, “great giveaway! my favorite nut is almonds, and my favorite way to eat them is in raw crunchy almond butter!!!”

So please email me your mailing info at apinchandadash@live.com and the Nature Valley folks will have your prize on the way!

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So now that that’s out of the way, I really wanted to get to a winning dessert I recently thought up. It was based on a recipe in a old Taste of Home magazine from the 90’s, but I wanted to lighten it up just a tad. Now when I say this is a GREAT dessert, I have family and friends for proof who all claimed this was way better than pumpkin pie—and I have been eating it everyday for a week since I made it last Sunday! I was dying to share it with y’all! I will actually be featuring this dessert in one of my upcoming cooking classes, because it’s that good.

Now when you see it, you may think, “Oh c’mon, I’ve had my share of pumpkin already!” But you may regret it if you don’t make these till next pumpkin season! I know I will be making them even during the warm months =)

Perfect Pumpkin Delight Bars

Serves: 12-15

Ingredients:

1 box of yellow cake mix, I used reduced-sugar

1/2 cup light butter spread

1 egg

1 (30 oz) canned pumpkin, not pumpkin pie filling

1 (5 oz) can of fat-free evaporated milk

2 eggs, lightly beaten

1/2 sugar, I used Splenda

2 Tbsp all-purpose flour

2 Tbsp whole wheat flour (can use 1/4 c all purpose flour)

3 tsp ground cinnamon

3/4 c mini marshmallows

Directions:

In a large bowl, combine the cake mix, butter and egg until crumbly. Set aside 2/3 c for topping. Press the remaining crumb mixture into a sprayed 13 x 9’ baking dish.

For crust, in a large bowl, combine the canned pumpkin, milk and eggs—pour over crust.

For topping, combine sugar, flour, cinnamon and reserved crumb mixture. Sprinkle over pumpkin layer, topping with marshmallows.

Bake at 350 F for 45-50 min or until top is golden brown. Cool on wire rack for 1 hr. Cover and refrigerate for 2 hrs before serving.

Please do yourself a favor, and try these ASAP if you have the ingredients handy!