YUMMY Pumpkin Cake

Mindy (our cousin) brought me a plate of these.  Let me tell you they were SO GOOD, that I have been dreaming about them ever since.  Here is the recipe, perfect for fall!   The whole family agrees, yummy!

Pumpkin Bars

6 eggs

1 1/2 cup oil
3 cups sugar

1 1/2 tsp vanilla

1 large can (29 oz) pumpkin
3 1/4 cups flour

1 1/2 tsp baking soda

1 Tbsp cinnamon

1 1/2 tsp salt

Mix together eggs, oil, sugar, vanilla, and pumpkin. Fold in dry ingredients an pour into jolly roll pan (13 x 18 pan - large cookie sheets with edges). Bake at 350 for 30 minutes until toothpick inserted in the center comes out clean. Do NOT over bake. Cool and frost with cream cheese frosting.

Yields approx.. 24-36 (depending on size)

Cream Cheese Frosting

2 (8 oz) packages of cream cheese, softened

2 sticks butter (16 Tbsp), softened

2 cups powdered sugar

2 tsp vanilla

Blend together cream cheese and butter until smooth. Beat in powdered sugar and vanilla.

Fernhill Wilderness Preserve

Jed and I went for a walk at this place on Sunday and there was a lot to see. We saw over two thousand canadian geese, two golden eagles, an egret, two blue herens, swans, and a couple other birds that we didn't know. We didn't get pictures of them all cause they were too far away, but we got to see them through Jed's binoculars. It was so cool hearing all the geese and seeing everything. It's one of my new favorite places to go, which is good because it's five minutes from our house.