Friday, November 25, 2011

Pumpkin crunch

2:41 p.m. Today's project was to preside over my online "Pink Friday" sale, instead of driving in madhouse traffic and fighting the crowds to shop the bargains as my daughters and I have done in years past. I could have done both, since I had our morning caregiver here, but I'll look into it next year, or maybe go online tonight to see what's left!

When Steve's breakfast was finished, the caregiver took him and Jada for a walk. I made my elaborate soft-scrambled eggs with Velveeta cheese, salsa, spinach, ham, green peppers and onion from my garden, and 6 eggs. That's how I'm able to enjoy hot breakfasts for about four days, just cutting off and microwaving each day's portion. Normally I use grated block cheese, like Jack or cheddar, but Velveeta was quick for today. So tasty, especially accompanied by this season's Coffee Mate peppermint mocha creamer in my coffee, while listening to a top Mary Kay sales director's motivational message on speakerphone. Proverbs, like chapter 10:4, "The hand of the diligent maketh rich," are always on my mind. They keep me motivated to continue learning and be challenged to grow my business!

But something was calling to me, hmmm, what could it be? Oh yes, a couple of large servings of Pumpkin Crunch that are in a 9 x 13" glass pan in the fridge! I ate so many desserts yesterday--Rice Krispy treats with cranberries and white chocolate, fab pumpkin dip with apple slices and whole wheat pretzels, apple pie, and organic pumpkin pie, cranberry sauce and candied yams with dinner--that it was like "the hair of the dog" kind of thing at breakfast!

So I chunked off some good servings and just relieved the fun day yesterday, the family and fellowship, and of course, the food!! The kids came back from the movies ravenous again, and nearly picked my turkey clean, and then were about to eat all the desserts, but I sagely and silently put the Pumpkin Crunch away while I cleaned up the last touches in the kitchen. Then...

Sorry, I'm back from my break to taste and see if the Crunch is still okay...

As you might guess, my normal low-carb lifestyle is on vacation for another day or two, while we polish off the leftovers at dinner: stuffing, my  daughter-in-law's fresh green bean casserole, yummy dark meat, gravy, mashed potatoes and whole wheat rolls. Cranberry jelly will top things off.

I certainly could not indulge myself like this at any other time of the year, or I'd gain some serious pounds. Probably would experience some headaches and digestive upsets, too. God has "given us richly all things to enjoy," (I Timothy 6:17), but not all at once nor in excess quantities that might compromise our health.

With that in mind, may you and yours enjoy a Pumpkin Crunch today, or next month, or next Thanksgiving!!
Pumpkin Crunch

I 16 oz. can solid pack pumpkin
1 12 oz. can evaporated milk
3 eggs
1 1/2 cups sugar 
4 tsp. pumpkin pie spice
1/2 tsp salt
1 package yellow cake mix
1 cup chopped pecans
1 cup butter, melted
Whipped cream

Preheat oven to 350 degrees. Grease bottom of 13 x 9 x 2" pan. Combine pumpkin, milk, eggs, sugar, pumpkin pie spice and salt in large bowl and pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter. Bake 350 degrees 50-55 minutes or until golden. Cool completely on rack. Serve with whipped cream or ice cream if desired. Refrigerate leftovers.

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