Pumpkin Pie Squares start the new monthly recipe theme

I am starting this month’s recipe theme, which is PUMPKIN recipes, with a more traditional item Pumpkin Pie.  With a monthly theme we will share recipes all month on the theme including as much variety as possible. To find all the recipes of the month this month search PumpNov and to find all the recipes from each month check out the bottom of this post or search "recipe2018." 

These little squares are easy to make and the perfect size to slip into your lunch or afternoon snack to get you ready for Thanksgiving.  Store them in the refrigerator for a week or more of tasty treats.

To craft this wonderful recipe, I recommend my very popular Cinnful Dessert Blend.  If you do not have this or your own pumpkin or apple, use 1 tsp gr cinnamon, 1/2  tsp gr ginger and 1/4  tsp gr cloves.

Pumpkin Pie Squares

1 15-ounce can pumpkin

1 12-ounce can low-fat evaporated milk

2 eggs

3/4 cup granulated sugar

1/2 tsp salt

1 3/4 tsp BYP Cinnful Dessert Blend

Crust

1 cup all-purpose flour

½ cup old fashioned oats

½ cup packed brown sugar

½ cup butter softened

Topping

½ cup chopped pecans

½ cu packed dark brown sugar

2 Tbls butter

Whipped cream topping

Directions

Preheat oven to 350F grease a 13x9 inch glass baking dish

To prepare crust, combine flour, oats, brown sugar, and butter. Using a pastry blender or fork, stir until crumbly.  Press into prepared pan and bake 15 minutes or until partially set.

To prepare filling, combine pumpkin, evaporated milk, eggs, granulated sugar, salt, spices. Pour over crust and bake 30 minutes.

To prepare toppings, combine pecans, brown sugar and butter.  Remove pan from oven and sprinkle topping evenly over filling.  Bake another 15 to 20 min. until filling is set.  Cool completely on a wire rack before cutting into squares.  Serve with whipped cream if desires.  Makes 30 squares.

 

To find any recipe featured this month - use the search box and type: PumpNov

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew (StewFeb)

   March - Jambalaya (JambMar)

   May - Ham and Shrimp Dishes (ShrHamMay)

   June - Bread recipes (BreadJun)

   July - Grilling (GrillJul)

   August- Garden Delights (GardAug)

   September - Salsa, Corn and Jelly (SCJSep)

   October - Squash Dishes  (SquashOct)

   November - Pumpkin Recipes (PumpNov) 

   December - Herbal Cocktails 

Grilled Zucchini for your Grilling day!

Getting out the Grill for Fourth of July?

Try this great Grilled Zucchini recipe. 

I originally distributed this recipe back when I started lecturing in 1995, it is a quick and easy way to use rosemary when it is fresh and less pungent as well as make a compound butter you can save for use with  many other vegetables and a grilled steak too!

Grilled Zucchini with fresh rosemary butter

(serves 3 to 4)

Rosemary butter:

2 scallions, white part only, finely chopped

2 Tbls. finely chopped fresh rosemary leaves

1/4 tsp. freshly ground pepper

12 tsp. lemon juice

1/2 tsp. finely grated lemon rind

pinch ground cayenne pepper

1/2 c. salted butter, at room temperature

Grilled Zucchini:

6 medium zucchini

olive oil

Thoroughly blend together the rosemary butter ingredients, then transfer to a deep custard dish or butter server, or place a 12 inch long roll in plastic wrap and roll into a 1 inch thick log.  Chill the herb butter slightly to firm and let flavors blend.

Slice zucchini lengthwise into thirds so you have long slices about 1/2 inch thick.  Brush with olive oil. Grill or broil them until cooked and soft inside.  Top each zucchini slice with a portion of the rosemary butter and serve. 

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:

Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Seafood Recipes (SeafoodApr)

May 2019 - Cajun And Creole (C&CMay)

June 2019 - Vegetarian Dishes (VegJun)

July 2019 - Zucchini Recipes (ZuccJul)

August 2019 - National Mustard Day – mustard recipes

September 2019 - Quiche

October 2019 - Crock Pot meals
November 2019 - Pies
December 2019 - Mocktails

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:

Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Seafood Recipes (SeafoodApr)

May 2019 - Cajun And Creole (C&CMay)

June 2019 - Vegetarian Dishes (VegJun)

July 2019 - Zucchini Recipes (ZuccJul)

August 2019 - National Mustard Day – mustard recipes

September 2019 - Quiche

October 2019 - Crock Pot meals

November 2019 - Pies

December 2019 - Mocktails