This 'n That

 Harvest is completed here on our little farm. The crop dust is settling, as are my allergies.

Truckin' Man is unaware that I am publishing this photo. 

He doesn't like his photo taken, but I think it's neat.

Full and ready to go to town.

 In the mean time, our first load of wood was delivered. 

Hope you have been having a lovely fall!

Around the Farm

It's been a while since I have shared a photo update of around the farm, so this is long over due.

My time at the farm has been limited, as I am working a longer shift for a couple weeks.

And my allergies are at their worst now that the Asian beetles are invading us.

So, time at home is minimal, and spent vacuuming beetles takes most of my free time!

Happy Fall!

Pumpkin Bars with Cream Cheese Frosting

Sometimes there are recipes you just don't mess with. They are the ones you grew up with, and are the traditional go to recipe. Like my Pumpkin Bars. The recipe was in the first cookbook my grandmother got me many many moons ago. On rare occasion, I have tried other recipes, but I always end up back here with my never fail, delicious every time, crowd pleasing Pumpkin Bars. 

Fill the Cookie Jar was open for Halloween or Pumpkin bars/cookies this month, so I thought it was high time I share this, and get this recipe added to my blog. Some day my poor cookbook is going to fall apart, and I certainly don't want to ever lose this recipe.

If you are interested in joining Fill The Cookie Jar group on facebook, fill out the form that can be found at Fill The Cookie Jar. Each month we bake a different theme for the cookie.

We bake, we share and we enjoy our cookies!

Pumpkin Bars

2 c. sugar
1 c. vegetable oil
4 eggs
15 oz can pumpkin
2 c. all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp salt
1 c. chopped walnuts (optional)

Preheat oven to 350 degrees. Grease 12 x 15 pan, set aside.  In large bowl, beat sugar and oil until smooth.  Add eggs, and pumpkin, mix until well blended. Add flour, baking powder, baking soda, cinnamon, and salt. Mix until completely combined. Add nuts if desired.

Bake for 30 minutes or until center springs back when lightly touched. Set aside to cool.

Cream Cheese Frosting

3 oz cream cheese, softened
1/2 c. butter, softened
3 c. powdered sugar
1 tsp. vanilla
1-2 tsp cream, as needed

In large mixing bowl, beat cream cheese and butter until combined. Gradually add powdered sugar. Add vanilla. Add cream as needed to reach spreading consistency. When bars are completely cooled, spread with frosting.

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B.B.'s Pickled Black-Eyed Peas - The Crown of Southern Cooking

The other day I gave you a little tease of this recipe, B.B.'s Pickled Black Eyed Peas, from "The Crown of Southern Cooking".
It really is so delicious, and a bit addicting.

Not being in the south, field or crowder peas were a bit challenging to find, but Walmart did have field peas. The kind I found were well seasoned, so I gave them an extra good rinse. If you are a ways from the south, you may have to check your big stores for that ingredient. If you absolutely can't find them, I would just substitute another can of pinto, and another can of black-eyed peas.

Truckin' Man has loved this most as a side dish with his meals, while I love it most as an appetizer. But, I have enjoyed it both ways. Little bit sweet, little bit tangy, and every bit delicious.

Be sure to enter for your chance to win your very own copy of The Crown of Southern Cooking.  Your chance to win is here, or you can purchase your own copy here.

B.B.'s Pickled Black Eyed Peas 

1 1/2 cups sugar
2 tsp salt
1 tsp fresh ground black pepper
1 cup vegetable oil
1 3/4 cup apple cider vinegar
1/2 tsp dry mustard
1 large onion, diced (I used red for the color splash)
1 large green bell pepper, diced
1 large red bell pepper, diced
2-15 oz cans blacked eyed peas
2-15 oz cans field peas (crowder peas)
2-15 oz can pinto beans

Mix marinade in a large bowl. Combine sugar, salt, black pepper, oil, vinegar, and mustard.  Stir well. Add onion and bell peppers.  Mix until all are combined.

Rinse black-eyed peas, field peas, and pinto beans. Drain well.  Add to marinade, stirring gently until beans are covered. Refrigerate. Make at least one day ahead.

***Note: Can be made up to a week ahead of time. Flavor only gets better with time!

Recipe Source: The Crown of Southern Cooking