Friday, September 26, 2008

Good News, Bad News, and a Bonus

Well, the good news is that B and I weren't the oldest ones at the concert last night. Not by a longshot. Those guys up on stage? They were older than us by at least 15-20 years.

But I do have to say (and this is GREAT news) that good old Joe, Glen, and Don have still got it. What an amazing concert. (And I didn't even know I liked the Eagles!)

We heard songs we hadn't heard in years like "Witchy Woman" and "Life's Been Good To Me." And, of course, "Hotel California," which I still don't like but oh well.

Honestly, B and I kept looking at each other all night long, amazed that we knew almost every single song they sang (except, of course, the songs off their new album) and amazed at HOW GOOD they still sounded. It was like being in the studio with them--they were that good.

And now for the bad news. . . . The Eagles gave such a good concert, and such a LONG concert, that we didn't get home until about 12:45 . . . that's THIS morning. I slept so little last night that my eye cream didn't even have time to work.

I guess every adventure has its drawbacks.

And now for the bonus.

Earlier this week, Lysa TerKeurst asked for some Fall recipes, so it motivated me to get out one of my favorites and send it to Lysa. (The poor girl needs help.)

And while I was copying it down for Lysa I decided to make it myself. See?

So, in honor of Fall, which, in case you didn't know, visited us this week, here is my mom's recipe for Pumpkin Squares. These are so easy--you don't even need to use a mixer. I hope you'll give them a try.

Pumpkin Squares

4 eggs
1 2/3 C. sugar
1 can pureed pumpkin
1 C. vegetable oil
2 C. flour
1 t. baking soda
1 t. salt
2 t. baking powder
2 t. cinnamon
A dash of ginger, nutmeg, or cloves, if desired (I use the ginger and nutmeg)

Preheat oven to 350. Combine eggs, sugar, pumpkin, and oil in a large mixing bowl. Set aside. In a second mixing bowl combine flour, baking soda, baking powder, salt, cinnamon, and other spices. Slowly mix the wet ingredietns into the dry ingredients and stir until well blended. Pour batter into an ungreased jelly roll pan. Bake for 15-20 minutes. Or pour batter into a 9x13 pan and bake for 25-35 min. or until toothpick comes out clean. Cool completely before frosting.

1 (8 oz) cream cheese, very soft
1 stick butter, very soft
2 t. vanilla
1 lb. powdered sugar
1/2 t. cinnamon

Beat cream cheese and butter until fluffy. Add vanilla and blend. Add powdered sugar and blend. Add cinnamon and blend. Spread over cooled cake.

Click here for a printable version of this recipe.

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