Happy Thanksgiving!

Happy Thanksgiving everyone! Hope everyone is enjoying their turkey dinner. I am heading out to Tina and Ian's for turkey dinner. Tina and Ian hauled 125 bales of hay yesterday, and today Lee and Ian are back out for another 125 bales today. So I am going to up with them later.

Lee was loading the bales on to the conveyor and Tina and Ian were packing them in the barn.

What was I doing you ask? I was occupational health and safety supervisor. And Master Documenter of Events.

This is Riley, Tina and Ian's chocolate lab. I captured this rare moment of him not barking.

Yesterday, before we headed out to help with the hay, I was making Pumpkin Date Squares. I got it all put together and baked them up at Tina's for dessert last night. It is quite a tasty fall recipe and they aren't overly sweet. They can be served warm or cold, and with or without a dollop of whipped cream.

Pumpkin Date Squares

Filling

• 1 cup chopped dates
• 1 cup pumpkin puree (not pie filling)
• 1 cup water
• 3/4 tsp pumpkin pie spice

Crumble

• 1 1/2 cups rolled oats (not instant)
• 1 cup all purpose flour
• 2/3 cup packed brown sugar
• 1/4 tsp salt
• 1/4 tsp pumpkin pie spice
• 1/2 cup chopped pecans
• 3/4 cup butter, melted

In a saucepan, bring filling ingredients to a boil. Reduce heat and simmer for 15 to 20 minutes.

In a large bowl, mix crumble ingredients except for the butter. Mix until combined and with a fork, incorporate the melted butter until crumbly.

Pat half of the crumble mix into a lightly greased 8x8 pan. Spread filling over top and sprinkle with remaining crumble mix.

Bake in the center of 350 degree oven for 30 minutes or until golden. Cool in pan on rack.

Enjoy!