Category Archives: Blog

Homesteading, Food Preservation, Frugality, and Simple Living.  At Pantry Paratus, we mix it up with good old-fashioned “how-to”, food science, and recipes.

Parenting, Peels & Pinwheels: Confessions, Dehydration, and a Recipe

Seven years old, sitting in the Radio Flyer wagon with my best friend, handle turned in and racing down the steep hill, middle of the road.  Thrilling, fun, and scary.  Fast forward 28 years.  Parenting.  I have not experienced the outer rim of sanity since I was seven years old and flirting with a traumatic brain injury, and here I am.


I was excited about converting this recipe for you.  I’ve re-written and adapting old ones, knowing what I do about flavors and textures, aesthetics.  For a week I’ve anticipated this day when I knew I’d have time to attempt these delicious and gourmet cookies.  I’ve cheered and assigned duties (“you scoop sugar” and “can you crack that egg for me?”) and I’ve had those grandiose delusions of being Mom of the Year with baking time—and I succumb to this emotionally destructive roller coaster practically daily (the “oh yeah, THIS will secure the ‘Mom of the Year’ title!” delusion).


Everything was going well.  Kids were having fun.  And then they got bored and meandered off.  The pinwheels were rising on the cookie sheet, covered with a tea towel. The most beautiful ones on the first sheet inspired my photographic creativity and I thought “THESE will be the ones for the pictures, for the blog!”   My four year old decided to come join in again, and touches the edge of the cookie sheet which I had haphazardly shoved to the edge of the table…not the edge, just beyond the edge.  His little hand hit the corner and flipped the cookie sheet into the air.  Pinwheels indeed pinwheeled into the air, beautiful cream cheese pinwheels spinning in slow motion, crashing onto the floor.


My reaction was immediate—I drew a deep breath which was to be exhaled in some form of overdramatic disappointment, and on the exhale I looked down.  A beautiful baby boy stood before me, his blonde hair sticking up in the back, his blue eyes welling up with tears, his lip quivering.  I exhaled deeply.  I wanted to scream about how he ruined them.  I wanted to shout “OOOOOUUUUTTTT OF MOMMY’S KITCHEN!!!”

But what was my prayer just this morning, about the atmosphere in our home?  Dear Lord help me!  He stood there looking up, with teardrop-shaped eyes and a look of utter fear and disappointment on his cute little cheeks, his fingers clutching the brown neck strap of his CARS movie apron.


“Peanut, do you know you are more important to me than cookies?” The muscles in his face relaxed and he dropped his hands to his sides, making eye contact.


And you know what, the cookies taste better than they look.  I was at a friend’s home last week to make Challah bread with her.  She was kneading and looked up to tell me, “I always pray for the eater when I knead.  My most important ingredient is love.” Kneading Challah

So I could have had perfect pinwheels.  The picture would have been beautiful, you might have forwarded the link on Facebook, and everyone would forget them two days later.  But I would have not experienced the love of sharing cookie-baking time with my children.  My son might not learn what a cup of something looks like, or what it means to whip the egg white.  And I might have permanently damaged a hurt little boy who needed unconditional love in the face of his mistake.


So my cookies, this time, were made with love.  I hope that you enjoy this recipe.


Dehydrating Orange PeelDehydrating Orange Peel

Be very sure to by organic and/or local oranges if at all possible.  If not, please wash them extremely well with a vegetable wash to get any type of residue off of the peel.   Simply grate the peel, place it onto a paraflexx sheet, and approximately 12 hours later you will have dehydrated orange peel for your pantry!

 I would put this recipe into an Intermediate category because of the number of steps and the various rise times.  Also, these are not very sweet cookies and compliment a cup of tea very nicely! My husband thought that a few minor modifications would transform this into an appetizer recipe!

Oh, and make sure you don’t dangle your cookie sheets off the edge of the table!


Orange Cream Cheese Pinwheels

Makes 2 dozen


  • 3 3/4 cups flour (soft white is best)
  • 1/3 cup brown sugar
  • 1 Tbs yeast
  • 1 ½ Tbs grated orange peel (less if dehydrated)
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup butter
  • 1/4 cup water
  • 1 egg
  • 1 egg white


  • 1 (8 ounce) package cream cheese
  • ¼- ½  cup brown sugar
  • 1 Tbs lemon juice
  • Chocolate Chips, optional, or…
  • Apple Butter, optional


  • 1 egg white
  • 1 teaspoon water
  • Powdered sugar, optional


Step 1: In a mixing bowl, combine 2 cups flour, sugar, yeast, orange peel and salt. In a saucepan, heat milk, butter and water just until the butter has melted, and then add it to the dry ingredients. Stir just until moistened. Whip the egg & egg white in a separate bowl for 2 minutes. Stir in enough remaining flour to form soft dough. Cover and let rest for 10 minutes. Turn onto a lightly floured surface. Roll out into a square and cut into smaller squares (approximately 3 inches).

Cut into squares

Step 2: In a saucepan (re-use the original from step 1), warm/melt the filling ingredients, careful not to burn (or use the microwave for 15 seconds).  To form pinwheels, diagonally cut dough from each corner to within 3/4 in. of the center. Then put the dime-sized dollop of filling into each one, placing a chocolate chip or two in there if desired.  Fold every other point toward the center, overlapping pieces. Pinch to seal at the center. Place 3 in. apart on greased baking sheets. Cover and let rise in a warm place for 30-45 minutes.

Cut slits, dab of filling

Step 3:  Grease cookie sheets. Beat egg white and water; brush over pinwheels. Sprinkle with sugar, extra orange peel, or leave plain. Bake at 350 degrees F for 15 minutes or until lightly browned. Remove from pans to cool on wire racks.



Gear Review: Stronghold Haywire Klamper

We plan on rolling out a lot of new products in 2012.  This is a review of the Stronghold Haywire Klamper.

I am especially proud to present this product because not only are we the only retailers for this product on the internet, it is also made right here in NW Montana where we live.

We called upon our independent gear review staff member Jackson to put this item through the paces, assess its strengths, weaknesses and possible uses.

Gear Review: The Stronghold Haywire Klamper by Jackson


I received this interesting little tool after Wilson contacted me about this product.  He was looking for someone to test it out for functionality, durability, usefulness and uses.  I never buy a tool or an item unless I can come up with multiple uses for it.  Granted I do have tools that only have one use but not every tool can be used for multiple tasks.  This little Haywire Klamper is one that has untold amounts of useful applications.


I received the Haywire Klamper in the mail and excitedly pulled it out of the plastic bag and all I could do was gaze at it. I then said out loud, “What in the world is this thing?”  As I moved it between my hands turning it over and over trying to figure out how it was used my smarter side walked up and grabbed the instructions and began to read.  She quickly showed me how it was supposed to go.  If only I would have looked at the instructions I would have seen the pictures showing its proper use.  I like having pictures as that is the kind of guy I am.


The instructions are extremely clear and easy to understand, even for a simple guy like myself.  As mentioned though the pictures help for those more inclined towards that method of learning.  The instructions also include proper lengths of wire needed for the size of clamp you are making.  I pulled the rest of the items out of the bag which included a roll of 14 gauge wire and a pre-made 5/8 double strength clamp.


Here is the tool itself.

close up


Of course next on the agenda was to find my first klamping victim.  I grabbed my wooden hammer to just see how the tool worked.  It does not take a lot of force to tighten down the wire as I discovered as it sunk deeply into the wood.  Twisting the handle is very easy and you do not encounter a lot of resistance while doing it, yet the klamp is extremely tight, but with just the lifting of the wire ends the klamp becomes loose and can be removed.


The first step is to cut your wire to the proper length.  The instructions give you the length of wire needed for klamping ¾ inch all the way to 4 inch hose.  Here we are experimenting with klamping two metal pipes together.  Form a loop in your cut wire.


Now rotate the wire in a “x” pattern around the metal bars.




You can see the loop just sticking over the metal bars.


Picture 5


Insert your free ends into the loop and connect the Haywire Klamper.


Picture 6


Picture 7


Begin tightening by rotating the handle until it is as tight as you need it and then rotate the klamper (by pivoting on the notch) off of the wire and trim the ends.


Picture 8


Picture 9


The final product should look something like this.


Picture 10


Picture 11


 It takes a little practice but once you have the hang of it, it proceeds very quickly and easy.


I took this over to a friend who does a lot of work on cars and motorcycles.  He absolutely loved it because of all the clamping he does and the cost of wire versus buying clamps.  He attempted to distract me and get me to forget the tool as I was leaving.  No such luck.


I also took it out to my uncle’s farm.  Showed it to him and he was amazed that he hadn’t thought of it first.  (Things tend to work that way.)   But he used it to mend one of his fences, lashed a bale of hay and banded a bundle of wood with a little loop on the free end side to be able to carry a lot easier.


The applications for this tool are only limited by your imagination.  I am going to experiment with building a shelter in the woods and continue to look for “outside of the box” ideas.  This is a definite for your shop, emergency kit or bug out bag, its light, durable and extremely handy.


Remember, hope for the best, prepare for the worst, and keep looking up as our redemption draws near.



Pantry Paratus Gear Reviewer

When There Is No Land

It was a moment of silence in our house, which does not happen often.  With the younger children napping, I was folding clothes on the couch while my 5 year old, enthralled with legos, silently lined up his men and their belongings into a settlement just like what we had read about in Daniel Boone.

Sycamore Shoals

Lying on his stomach with these plastic people spread out before him and with his chin resting on his arm, he looked up at me and asked, “Mommy, do we own land?”  This question, for most, would invoke a yes-no answer.  For me, it invokes that aching pain to my heart that only the absence of something can create.

Daniel Boone Historical Site

I tried to explain to him that we do own land, just far away and useless, and for sale but yet won’t sell and that’s keeping us from creating a better life here.  The questions kept coming: if it’s useless why did we buy it and if no one else wants to buy it why did we want to buy it?


I took a deep breath and grew silent.  My five year old could hang a shingle and dispense better advice then that which we had followed long before the real estate bubble burst.  “Why don’t we just live there?” he asked so innocently, and with the perfect common sense that only children can possess.  We adults like to make things more complicated than logic allows.


My Mom always used to interrupt my whining with a simple phrase, “Bloom where you’re planted.”  In other words, make the most of any situation.  As my Dad would say, “It is what it is.”  It’s so simple, so basic, that upon first hearing it almost seems nonsensical.  But the truth remains: if you cannot change it, thrive anyway.    Stop discussing the situation.  Stop comparing, contrasting, mulling and obsessing.  There is nothing new under the sun.  Move past that and live.


Existing happens to all of us.  Thriving is a choice.  In another lifetime– one that seems like a distant fairytale– I used to help people with disabilities rehabilitate for re-entering the workforce.  I learned much about human nature.  I learned even more about the power of faith and the motivation of a dream.  I saw those with simple, everyday illnesses and struggles (the kind common to most average people—let’s face it, we all have some kind of discomfort in our lives) roll over and give up.  Why try?  Why attempt?  Vanity vanity, all is vanity, so to speak.


And then I saw some thrivers.  I knew a woman, an older Black American who remembers the back of the bus; she had one of the most devastating life stories I have ever heard.  She was an alcoholic once, she was homeless once, she had suffered great injustices, and she saw a child die once.  Her illnesses were severe and her prognosis was grim. Her pain was great, but her smile was infectious.  She would wheel her chair a great distance to visit me so that she could spread her joy and peace to this young and inexperienced war-bride.  She filled her time with meaningful activities that enriched her life and the lives of others.  She knew what mattered.


We have a beautiful, healthy family.  We have an amazing community that has taught us much about life in the country.  We’ve had chickens, a garden, and greater abundance from (others’) fruit trees than I can personally process!  We have our dreams and goals that propel us forward and we are not giving up on those.


Right now I’m only seeing through a dark, cloudy glass, the shadows of what truly are.  One day I’ll see the entirety of my life’s story as one who looks back from the finish line to see the race completed.  This is the middle of my story.  I can choose to stop here, or I can keep running towards those goals.


We live in both the now and not yet, and I choose to thrive.


“One day, son, we’ll have our land.  For now, let’s bloom where we are planted.  Who wants hot chocolate?”



The two photos from the Daniel Boone Historical sites can be found here.

The Seed Catalog

The kids were crying when we walked into the house, hungry from the lunch delay caused by “just one more stop”.  I threw the mail on the table, unsorted, un-scanned, even.  Lunch was the crisis of the moment.  But when the kids settled into the subtle murmurs of leftover-laments, my eyes caught something in the stack.  Seed Saver

It’s my seed catalog.


Some women cry over the heroine’s hardships in the newest romance novel. I have my catalog.


This isn’t just any catalog.  These are heirloom seeds; these are someone’s family inheritance, someone’s genealogical record found within grandma’s kitchen garden.

Seed Saver Catalog

I am enthralled with the pictures, yes.  But I’m enthralled with text.

There was a little old lady who took seeds to her friends, saying that her great grandfather brought them on the wagon train; all of her family is dead now.  She died six months after that visit.  Because of her gift, you can now sauté her family history with butter.  A tear dashes to the page.


There was a family reunion in the bean garden: grandma loved her beans, but the kids didn’t garden.  The granddaughter’s renaissance into the things of her grandmother’s day led her to a magazine article featuring her grandma and her beans! Those beans were brought to Missouri in the 1880’s by that granddaughter’s great-great grandmother! The granddaughter and the beans have been reunited.


Romance novels don’t have recipes for canning stuffed peppers! Did you even know that there is an heirloom breed of pepper called chocolate? This calls for a trip to the cupboard.  I settle back in, this time with some herbal tea and the chocolate covered hazelnuts my sister-in-law sent.

Tea, chocolate, and my catalog

Chocolate peppers, crimson carrots, white beets. Orange watermelon, blue potatoes, rainbow swiss chard!

Chocolate Peppers through Seed SaversDragon Carrots from Seed SaversAlbino Beets through Seed SaversMountain Sweet Yellow Watermelonblue potato from Seed Savers5 color silverbeet swiss chard from Seed Savers


We have snow on the ground here.  My dreams of summer vegetables get me through these cold months, sheathed in winter’s darkness.  My garden is only limited by my dreams.  For now.  In July I will tell you it’s the weeds, or drought, or something eating my radishes.  But for now?  It’s my vision of what the garden can hold—glossy pictures of glossy vegetables beckon me to dream. The stories of gardens-gone-by inspire me to try.


Get your free catalog at Seed Savers.

Elderberry Tincture

The Elderberries were a gift from a friend.  It was a gift of health.


Last year was my first winter in Montana.  As with all moves, our immune systems were not prepared for the onslaught of every flu and cold, every bacteria and virus in which we came into contact.  I thought I was going to die at one point.  A friend sent my husband home with a bottle of Oregano oil and a set of instructions for me to mix a few drops with water and drink up.  Not only did I think I was going to die, my husband very nearly did that day.  If you have ever tasted the burn of Oregano oil, you know what I’m talking about.  But I recovered immediately.


So this trusted friend (who just might have saved my life once) gave me a bag of Elderberries.  They were so delicious, I very nearly ate the bag of them; I restrained myself in the name of health for the long upcoming winter.


 I am not in a medical profession so please understand that I am not giving any medical or miracle claims.  I can only tell you what others typically use the tincture to treat and I’ll let you draw your own conclusions.


To make a tincture, you can either use glycerin or a strong alcohol.  However, which of those two options you use has everything to do with the herb or berry used itself.  The chemical compound may not be drawn out simply by using glycerin, as is the case with Elderberries.  Alcohol is needed to draw the medicinal properties out of the plant in this particular case.  You should research each individual plant to determine which type of tincture will give you the most benefit.


Elderberries can provide excellent immune support, and many natural products you buy claiming to do so will have Elderberries in its’ contents.  It’s also an antioxidant and is used to treat coughs and colds.  They say that it can combat both viruses and bacteria, and even help with tonsillitis!

Elderberry Cluster


I did refer to this site for very easy-to-follow instructions. The whole process took less time than pouring a glass of chocolate milk.  Seriously.  The hardest part for me was when my husband asked the church pianist, “Where can you buy liquor on a Sunday morning in this town?”.



A clean  jar with tight fitting lid

Vodka (or Brandy) with the highest alcohol proof available (100-proof desirable)


A wooden spoon and colander (preferably non-metal)



  • Wash and strain elderberries in the colander.
  • For a tincture, you do not need to worry about the seeds.  Remove the stems with a fork.
  • Mash the berries as much as possible with your wooden spoon in the jar.
  • Pour alcohol over them until just above the berry-line.
  • Label the jar clearly, including contents (so that you’ll know which tinctures on your shelf contain alcohol and which ones do not).  Date the jar.
  • Occasionally shake the jar during the next 6 weeks.  This is the ideal length of time to allow the tincture to fully “cure”.  You can certainly use it before then if you need to.
  • The tincture can be stored in the jar for up to 2 years.  I recommend placing it in the refrigerator once the jar has been opened.

Optional—if you would like to remove the berries after 6 weeks, simply strain out as much of the tincture as possible and rebottle it.  This is not necessary.

Chaya's Elderberry Tincture


Picture of Elderberry Cluster is from this (really informative) site.

Sausage-Stuffed Apples

Sausage Stuffed Apples

yummy version of this back-to-basics easy recipe


Whenever a baked apple is part of the main course, invite me over!  This is an easy recipe I have made many  times over—I use the term “recipe” loosely.  Think of this sausage and apples recipe as more as a “guide.”


 For a recipe like this one, you will need the handy-dandy tool like this one: 


 Apple Corer




                                              8 apples, cored and halved into the top and bottom

                                              1 lb pork sausage

                                             2 tbs ground sage

                                             ½ cup maple syrup (approximately, to taste)

                                             1 cup chopped walnuts

                                             Olive oil

Preheat oven to 375 degrees.

-Place apples cut-side-up in a greased baking pan.

-In separate bowl, mix the sausage, sage, maple syrup, and walnuts.

-Stuff the apples with the sausage mixture.

-Drizzle olive oil on top.


 Bake for approximately 45 minutes. 


sausage stuffed apples


As for side dishes that you could serve here to along with the sausage and apples, I like to either include fried red cabbage, sliced potatoes or carrots. 


These sausage stuffed apples are a hit with the children, so give them a try and let me know what you thought of them by leaving a comment at the bottom.




Permaculture Overview: A Tale of Two City Lots

What if I told you that you did not have to pull every weed, sweating under the hot sun with a sore back and little yield?  Permaculture refers to permanent agriculture, a system to stack functions and work with nature (by first observing) instead of fighting against it all of the time! Get a quick permaculture overview through the contrast of two city lots, side-by-side.

Continue reading

Recipe: Apple “Oatmeal Cookie” Granola

Apple Oatmeal Cookie Granola

Easier than a “no bake” oatmeal cookie


I named this recipe “oatmeal cookie” because that is the closest I can come to the emotion that overcame me as I bit into this granola.   


Oatmeal Cookie


This is made in your Excalibur dehydrator, using Paraflexx sheets.  You will set the temperature to approximately 125° F and allow it to run overnight.  At least, that is what I did but it was so perfectly crisp that I do believe less time or lower heat might be possible.  If you prefer “living foods” closer to raw, try a lower temperature—either way you will still end up with a healthy oatmeal cookie like product. 


The yield for this recipe was three trays. Play with the ingredients.  For instance I did not use all raisins, I combined them with dehydrated berries from my pantry.  I also mixed walnuts and pecans because I could not decide between the two. 



recipe for oatmeal cookie


5 medium apples, sliced and peeled

6 cups rolled oats

1 cup nuts

1 cup raisins

Dehydrated crumbled raspberries, to taste (optional)

1 cup maple syrup

2 cups warm-hot water



In a separate bowl, mix the maple syrup with water.  Set aside.



 Maple Syrup Mixture



In a large bowl, mix all of the other dry ingredients for this no bake oatmeal cookie.  Stir in maple syrup mixture. 


Mix Dry Ingredients


Dump mixture onto dehydrator trays.  Turn on the dehydrator and forget about them until morning, and then enjoy your chewy oatmeal cookie with your yogurt!


This is a great snack recipe for kids.  Give this recipe a try and tell me what you think below in the comments section. 





Apple Butternut Squash Soup

Apple Butternut Squash Soup

Autumn in a bowl!


Apple Butternut Squash


Apple Butternut Squash anything makes me excited it is autumn.  Oooh, am I ever excited about leftovers for lunch!

I served this apple butternut squash soup with my bread—with one main exception!  When I was ready to bake bread this week, I realized all-too-late that I did not have enough honey.  Without time to run to the store, I substituted ½ cup molasses instead.  My bread was rich, dark, and moist.  It has a complex flavor that any true bread-lover would savor.  It was a perfect pairing (with real butter) to this warming and filling soup.




* This butternut squash apple soup can easily be vegan—substitute vegetarian broth and a nut milk for the cream.

* I love the rich flavors of the spices and so I am personally heavy-handed.  I add more than what I listed for you.  You will need to use your discretion on the amount of the spices.

* This apple butternut squash soup recipe is creamy, rich, and more filling than most.  Hubby and myself only ate one bowl and were full.  If you are forever looking for a meatless meal that actually fills you, this is it!


Apple Butternut Squash Soup

1 yellow onion, chopped

5 small apples, chopped (no need to peel)

2 butternut squash, steamed or boiled

1 quart liquid broth (I used home-canned turkey broth)

½ cup water

1 quart half-and-half or thick cream (ideally cream from raw milk where it is legal)

½ stick butter

1 tsp lemon juice

3 bay leaves

1-2 tsp dried nutmeg, to taste

3 tsp dried sage

1-2 pinches salt, to taste

Pepper to taste




Sauté onion and apples in butter.  Add chunks of squash to a cast iron skillet, along with the lemon juice, bay leaves, nutmeg, sage, salt, and pepper.  Sauté the butternut squash and apple mixture only a few minutes with all of the spices, and then add ½ cup water to simmer for 5 minutes.

Transfer to a pot, add broth and cream.  Simmer for approximately 15 minutes.  Add additional seasoning to taste. 


Put portions in a blender to create a creamy finished product. 


Serve with fresh bread and butter!


I hope that you enjoy this Apple Butternut Squash treat as much as we do.  It is even better on the second day!  Give this a shot and leave a comment below to let us know what you thought of it.





Pumpkin Cream Cheese Oat Bars (or Oat Muffins)

Pumpkin Cream Cheese Oat Bars (or Oat Muffins)


Pumpkin Cream Cheese . . . let’s get to baking!


Pumpkin Cream Cheese Oat Bars, I literally invented this one as I went, not even basing it upon or adapting from another recipe.  It was a fantastic surprise!


          Pumpkin Cream Cheese


I started out baking these in my go-to cake pan, and then I ended up with a muffin tin full as well.  It was very good both ways, so I suppose you can just do what suits your fancy.  Pumpkin and cream cheese were both on sale, so I started with what I had on hand.  I think that the topping makes these as delicious as they are—please do not skimp here!


Pumpkin Cream Cheese Oat Muffins


Also, I used half of a box of cream cheese and the flavor was light.  I could envision these being even more decadent though, so if you try it with more cream cheese, would you please leave a comment below and let us know how it turns out?  One other note, I used hard red flour and they were great—but next time I will try soft white, as it is the best choice for a quick bread.  In either case the cream cheese pumpkin combo yield a moist but firm overall product that my kids love with milk as a snack.


Do not be intimidated by the seemingly long list of ingredients—the topping and batter ingredients overlap and these are mostly basics you already have on hand.  You could simplify with “pumpkin pie spice”—if you do, let me know what you think of it!


I have cut the recipe in half, so this should give you either a dozen muffins or a cake pan’s worth.


2/3 cup old fashioned oats

¼ cup brown sugar

1 tsp cinnamon

2-3 tsp butter, melted


 Pumpkin Cream Cheese Oat Bars



1 ½ cups fresh-milled flour

1 cup old fashioned oats

1 tsp baking powder

½ tsp baking soda

1 tsp cinnamon

1 tsp ground nutmeg

1 tsp ground cloves

1 cup sour cream

3 cups pumpkin puree

4 oz (half box) of cream cheese, softened

½ cup brown sugar

¼ cup olive oil

1 egg



  1. Preheat oven to 350 degrees.
  2. Stir topping ingredients and set aside.
  3. Combine dry ingredients (flour, oats, baking powder, baking soda, spices).
  4. In a separate bowl, add sour cream, pumpkin, cream cheese, brown sugar, oil, and egg.  Beat for approximately 2 minutes to ensure blending of the cream cheese and to get air into the egg.
  5. Pour one bowl into the other, stirring lightly.
  6. Pour into cake pan or muffin tins. 


If a cake pan, it will take 30-40 minutes.  If muffins, 30 minutes. 


This pumpkin cream cheese recipe is delicious and easy.  I usually try to make one other baked good item on my bread baking day to get my family through the week with snacks and quick healthy breakfast choices—so this works well either as pumpkin cream cheese bars or muffins!


Cream cheese and pumpkin


Give this pumpkin cream cheese recipe a try and let me know how you like it.  This may be my new favorite take-along finger food for get-togethers! 




Photo Credits:

All photos by Pantry Paratus