Happy October!

With October, came a true fall feeling, chilly! It got down to 45 last night, just the right conditions for the leaves to reach their peak in a few weeks. I've got a winner! After placing all the names in a basket, I drew out.........Rondell from Tomatoe Creek Prims! Congrats Rondell, just email me with your choice of a fall or Halloween clipboard so I can get busy with that! See guys, it does pay to pass giveaways onto your readers!
I can't send a clipboard to everyone, I wish I could, but I can share a recipe with you that I'll be trying out this weekend for our fall fun night. Pumpkin Fudge, since that was the favorite scent by most. Like I said, I haven't tried this recipe yet, but I will on Friday, but if your like my family, you can't go wrong with fudge!

Pumpkin Fudge
1 c. almonds
3 c. sugar
1 c. butter
1 5oz. can evaporated milk
1/2 c. canned pumpkin
1 tsp. pumpkin pie spice
2 c. butterscotch chips
1 7oz. jar marshmallow cream
1 tsp. vanilla
Butter a 9x13 pan and set aside. Preheat oven to 350. Arrange almonds on a cookie sheet and place in oven to toast. Stir often. Do not burn. Remove from oven and set aside. In a heavy saucepan, combine sugar, butter, milk, pumpkin and spice; bring to a boil, stirring. Continue to boil over med. heat till mixture reaches 234 degrees or about 10 min. Remove from heat. Stir in butterscotch chips, stir till melted, add marshmallow cream, nuts and vanilla. Mix till well blended. Immediately pour mixture into pan, spread evenly. Cool at room temp. and cut into squares. Store in refrigerator .

Happy October everyone, fall is here for real now so get out and enjoy it! I found the white pumpkin at Home Depot so I grabbed one, I'll save the seeds for planting next year. I've never seen the white ones for sale so I was excited, I know, it doesn't take much! lol