PUMPKIN CINNA~BUN BARS

                           PUMPKIN CINNABUN BARS             

                         WITH CREAM CHEESE ICING

I made this recipe up off the top of my head today,

and I have to say it's easy and scrumptious

with the cinnamon roll crust!!!

Ingredients

Bars:

• 12 eggs
• 3 spice cake mixes
• 1/2 cup vegetable oil
• 15-ounce can pumpkin
• 2  1/2 c. water
• 2 large cans cinnamon rolls
• Icing:
• 4 8-ounce package cream cheese, softened
• 1 lb.butter softened

• 4 cups sifted confectioners' sugar
• 4 teaspoon vanilla extract
• *please note I added the frosting packets from cinnamon rolls package too

Directions

Preheat the oven to 350 degrees F.

Roll  each individual cinnamon roll out to about 1/4 inch thick with a rolling pin .Lay the in the bottom of a  11'x 18'' pan . Cut smaller cinnamon roll pieces if necessary to fill in gaps .This recipe can be cut in half for a 9'x13' pan if desired.

Using an electric mixer at medium speed, combine the eggs,cake mixes,water, oil and pumpkin until mixed  and smooth.  Spread the batter into a greased 11x18-inch baking pan.

. 

Bake for 90 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. 

Spread on cooled pumpkin bars.Garnish with butter cream pumpkins if desired.

                           ENJOY!!!

Serves 30 people

Crystal Opera Glasses

I just had to share these amazing crystal opera glasses I recently bought off of Etsy. 

I had the chance to use them at a Brewer game, and they worked awesome.

SILVER LACE VINE

There's probably no other fall flowering plant quite as popular as sweet as the Silver Lace vine.

Zone hardiness is 4-9 and it prefers full sun .

Growth rate is rapid and although it can reach 30' in height, it is easily pruned and trained .

 Here is my Silver Lace Vine clambering over my 8 foot rustic country fence along the back side of the house.

 Because of its vigorous habit, it is often used to hide unsightly views. In late summer and early fall masses of white, fragrant flowers are produced that have a lovely sweet fragrance that fills the air.

You can also  transplant it with a little care . It tries to spread by underground rhizomes if happy in its spot. This is by way of saying, this is a weed. Note that every little bit of root can form a new plant so if you want to share your happiness with a friend, dig up a chunk of root and share .

PINK APPLIANCES

I finally got all the appliances of my dreams                                                           ..PINK!!!!

Pink refrigerator

Today's dilemma....Pink or white for my LG pace saver refrigerator???

 E.MAIL ME at www.suzy.homefaker@yahoo.com

BONE BROTH ~ CANNED HOMEMADE TURKEY STOCK BROTH

Today me and Tom turkey had a canning date ...Homemade stock/broth may not be cheaper to make, but you sure can't beat the flavor, and I know all the finest ingredients are used for maximum freshness and nutritional value.

Why bone broth??? because it is rich in minerals that support the immune system and contains healing compounds like collagen, glutamine, glycine and proline. The collagen in bone broth heals your gut lining and reduces intestinal inflammation.

I save the scraps from veggies in a ziplock baggie in the freezer and use those instead of using fresh, whole veggies,but I'm frugal that way.It is a matter of choice. Keep your peelings. All of them. Unless it is dirty, rotten, or otherwise inedible save it. Carrot peelings work much better than purchasing new carrots. Onion tops, greens and ends are great (wash them). The butt end of cabbage, the tops and bits of celery, the ends of zucchini, an old squash that is getting kinda shriveled and so on. To me the whole point of making stock is to use what otherwise would be thrown out.  I know it is time to make stock when I have 2 roasted chicken carcasses (or 1 turkey} and a  gallon zip lock baggie of scraps. I only use the bones that have been  previously cooked. You can use those grocery store rotisserie chicken bones , they make AWESOME stock!!Don't throw them out before you get your bone broth out of them!!

 Today I  used a 22 lb. turkey, brined, grilled, skin removed and deboned.I leave a bit of meat stuck to the bones, but again it's a choice.

 Place turkey pieces, giblets, neck,and carcass in your largest stock pot. I usually add a tablespoon or two of apple cider vinegar to mine while its initially cooking as well because it pulls the calcium out of the bones. Fill with water to cover bones. Add vegetables and seasonings if you are going to use them.

I used 4 T. Mrs. Dash and lots of fresh parsley from the garden. Simmer 6 to 8 hours on low, or use a crock pot , sometimes mine go for 12 to 16 hours. If you let bone stocks boil it will be cloudy, but doesn't effect the flavor at all.I usually get at least 8 quarts out of this.

Remove turkey pieces and vegetables. Discard. Strain broth to remove any small bones and pieces left in the broth. I use a colander . You can use cheesecloth if you want a very clear broth. I like some little bits so the colander works good for me.

Allow the broth to cool and skim the fat from the top if desired.(You don’t have to strain the fat. It is  good-for-you fat w/ lots of extra protein and other vitamins and minerals.) 

You will need:

Pressure canner
Canning jars and lids
Canning tongs
Canning funnel
Turkey stock



Pour hot broth into  sterile hot jars. Wipe the rims clean, remove any air bubbles and place on your lid and rings. Leave 1 inch head space.

Mine looks darker than normal because I condense it down to half on simmer due to lack of storage space in pantry

Pints ... process for 25 minutes,
Quarts... process for 30 minutes

Adjustments for Pressure Canner
Altitude in Feet	Dial Gauge Canner	Weighted Gauge Canner
0-1000	10	10
1001-2000	11	15
2001-4000	12	15
4001-6000	13	15
6001-8000	14	15
8000-10,000	15	15

Please note mine s a pressure cooker not canner.I advise everyone to use a  pressure canner for safety sake .

Place the jars into a canning rack in your pressure cooker. The jars should not be touching either the bottom of the pressure cooker or each other.

Fill the pressure cooker with water half way up the height of the jars. Twist the lid of the pressure cooker on tightly and process accordingly.

Check the seal on the jars after they have cooled to room temperature by pressing on the center of the lid to see if it is indented and does not make a popping sound. Discard any that are not properly sealed.

Label the jar with the name of the contents and the date that it was processed and store in a cool, dark place.

Let me tell ya ...add this to your next batch of soup MMM mmmm GOOD!!!

                        Don't forget to can the leftovers!!!