{pumpkin crumb cake}

I can't even remember where I got this recipe, but if you are a pumpkin-lover, this is for you!

PUMPKIN CRUMB CAKE

Crust:
1 package yellow cake mix (reserve 1 c.)
1/2 c. butter, melted
1 egg, beaten

Mix together and press in a 9x13 greased pan.

Filling:
1 lb. canned pumpkin
1 c. sugar
2 eggs, beaten
1/2 c. milk
2 1/2 tsp. pumpkin pie spice

Mix together and pour over crust.

Topping:
1 c. yellow cake mix
1/2 c. sugar
1/4 c. butter, softened

Crumb together and spread over filling. Bake at 350 degrees for 1 hour. Serve warm with vanilla ice cream or whipped cream.

{autumn punch}

I was looking for a wassail recipe, when I came across this one at www.allrecipes.com. It is delicious! Not only will it warm you up, but it will make your house smell wonderful!!

AUTUMN PUNCH

12 c. apple juice
4 1/2 c. pineapple juice
6 T. lemon juice
2 cinnamon sticks
1/2 tsp. nutmeg
1/2 c. brown sugar
2 oranges
24 whole cloves

Combine first 6 ingredients in crock pot. Slice oranges into thick slices, and poke 4 cloves into the rind of each slice. Float them on top, then place cover on crock pot. Warm through on medium-low heat, then simmer for as long as you like!!

{lemon farfalle}

A good friend gave me the basics of this recipe, and then I made my own tweaks to it. My family loves it, and it's delicious!

LEMON FARFALLE



1 lb. farfalle (bowties)
1/2 c. extra virgin olive oil (you can use less if you want to)
zest of 1 lemon
juice of 1 lemon
minced garlic, to taste (I used about 2 T.)
1 T. sugar
salt and pepper
green onions, chopped
fresh parsley, chopped

Cook pasta al dente. In a blender, combine the olive oil, lemon zest, lemon juice, salt, pepper, garlic and sugar. Blend well. Feel free to add more or less of something to your taste--this is a recipe that is easy to change around, depending on what you like.
Pour mixture over cooked pasta, then toss in green onions and parsley.