By Teri Cayton
The Parsons Advocate
This past week brought to my attention the conversation I had a few weeks ago my recipe was not as good as someone else. One of the reasons was they weren’t hot enough and the instruction were how to make hot enough, but the most irritating part of this conversation was where “Momma Said, “At first you don’t get it right, so try again”. This works for everyone in time for Thanksgiving and the up coming New Year.
It appears to me lately there don’t seem a lot of people already have their decorations up for Christmas, I usually wait till Thanksgiving to put decorations up when the weather is nice, but I never thought to leave a few things around the year because I like to hurry things along time is fleeting for all of us.
When it comes to decorating, well, I don’t decorate for the holidays. It seems a lot of work to get things out and decorate but then you have to put it all away. Then you have to find all the right places to store it, so I stopped. I always get depressed when all the pretties are put away and all the lights go out. I don’t have any where to put anything if I don’t have something to get rid of something.
So, maybe everything will be okay and there will be another right around the corner as long as we never give up. Even if things don’t work the first time, then start all over again, so I don’t think there is a time to start something new or try a recipe because these days and one just starts to think of my life as one long Thanksgiving Day.
Lately I have been thinking about my siblings and myself are as old as we are and our little bodies won’t let us forget how old we are, it tells us every day and sometimes I have to say I don’t look forward to every day, it is not a very pleasant thought and I try not to think about it but the very day that Momma died it seemed like it is your last because it just may be.
Crock Pot Pumpkin Cobbler
Ingredients
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1 box spice cake mix
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½ cup purpose flour
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1 can pumpkin pie filling
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½ cup packed brown sugar
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1 teaspoon pumpkin pie spice
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½ teaspoon salt
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2 large eggs
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1 cup heavy whipping cream
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½ cup milk
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½ cup butter melted
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sweetened whipped cream
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1 tablespoon butter melted
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2 tablespoons sugar
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½ teaspoon cinnamon
Instructions
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In a medium bowl, combine the cake mix, flour, pumpkin pie spice and salt.
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In a separate bowl, whisk the eggs, heavy cream, milk, melted butter, and vanilla extract.
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Combine the wet and dry ingredients and pour them into the prepared crock pot.
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For the topping, combine the brown sugar, butter, and pecans until well blended.
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Carefully, pinp the Streling topping over the batter in the crock pot. DO NOT STIR.
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Cook on HIGH for roughly 1 ½ hour, until the center, is set, and a toothpick, inserted, comes out clean. Check every 30 minutes.
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Let cool for 10-15 minutes prior to serving. Can also be served warm with vanilla ice cream.
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Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for a minute or two before serving, if desired.
