No Snickering Allowed ~ Plus a Tour Of My Very Own Kitchen

Last April, when I placed my order for a new flock of poultry, I ordered all straight run (except) for the Aracauna's (because they lay easter eggs). Recently, I posted telling all of you about my huge chicken which we had named Ugly Betty laying her very first egg.

Okay, my face resembles that of a beet, Ugly Betty , is not a Betty at all, in fact; this bird could not even lay an egg if it tried... It's a rooster! I'm quite ashamed, that I didn't recognize this.

I am however, way over do on my eye exam, gotta make that appointment!

This "birds" now going to be Ugly Bernie!

All righty then, my lovely friend Paula over at The Fraker Farm asked for a peek of my rooster decor (since we are on the subject of roosters) so, I took a few pictures to share with all of my blogger friends.

This is a veiw from the diningroom looking into the kitchen.

An old trivet my daughters found at a yard sale for me. It hangs on the wall behind the stove.

I found this border at a local wallpaper & paint store, just had to have it for the kitchen. I love it!

A few throw rugs from Wally~Mart to go with the border.

A roman shade I made last summer, matches the throw rugs, and border.

Now, come on in, sit right down and enjoy a hot cup of coffee while I share a favorite recipe with you.

This is a recipe our oldest daughter requests every Thanksgiving; it was found in a Country Women magazine, way back in 1999.

Magic Pumpkin Buckle

1/2 cup butter; melted

1 cup all-purpose flour

1 cup sugar

4 tsp. baking powder

1/2 tsp salt

1 cup milk

1 tsp. vanilla extract

Filling:

3 cups cooked or canned pumpkin

1 cup evaporated milk

2 eggs

1 cup sugar

1/2 cup brown sugar

1 TBLS. all- purpose flour

1 tsp. ground cinnamon ( I use more, about 1 TBLS.)

1/2 tsp. salt

1/4 tsp. of each; ground ginger, cloves, & nutmeg

Topping:

1 TBLS butter

2 TBLS sugar

(since, I love cinnamon, I add a little to the topping as well)

Pour melted butter into a 13x9x2 inch baking dish; set aside. In a medium sized bowl; mix the flour, sugar, baking powder & salt. Stir in milk and vanilla until smooth. Pour this into the 13x9x2 baking dish; set aside. In a large bowl, stir together pumpkin, milk, eggs,then combined the remaining filling ingredients. Pour this over crust mixture (do not stir) dot with butter and sprinkle with sugar (and cinnamon; if you added it) place in a preheated 350 degree F oven; bake for 55-60 minutes or until a knife inserted in the center comes out clean. Top should appear a golden brown. Serves 12

Happy Thanksgiving Folks!