Pumpkin Fudge

Another great fall recipe from a homeschool friend

Nikki's Pumpkin Fudge

1 1/2 c. sugar
2/3 c. evaporated milk
1/2 c. pumpkin
2 TBS. butter
1 1/2 tsp. pumpkin pie spice
1/4 tsp. salt
2 c. mini marshmallows
1 pkg. (12oz) vanilla baking chips
1 tsp. vanilla extract
Line 8 inch square pan with foil. Grease the foil. Butter the sides of a heavy sauce pan.Combine sugar, evaporated milk, pumpkin, butter, pumpkin pie spice, and salt. Stir constantly while bringing it to a boil over medium heat. Once boiling, continue boiling and stir for 12 minutes. Remove from heat. Stir in marshmallows,vanilla chips and vanilla extract. Stir until all ingredients are melted. Pour into square pan. Chill until firm. Cut in small squares.

Yummy Recipe

This is from my FIAR friend Nikki's blog. I asked her if I could post it because it was such a hit at my house, I thought you all might want to try it out.
Chicago-Style Pan Pizza
1 loaf frozen bread dough, thawed
1 pound bulk Italian sausage
2 c. shredded mozzarella cheese
1/2 pound sliced fresh mushrooms
1 small onion, chopped
2 tsp. olive oil
1 can (28 oz) diced tomatoes, well-drained
3/4 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. fennel seed, crushed
1/4 tsp. garlic powder
1/2 c. grated Parmesan cheese
Press dough onto the bottom and up the sides of a greased 9x13 pan. In a large skillet, cook sausage over medium heat until no longer pink; drain. Sprinkle over dough. Top with mozzarella cheese. In a skillet, saute mushrooms and onion in oil until onion is tender. Stir in tomatoes, oregano, salt, fennel seed, and garlic powder. Spoon over mozzarella cheese. Sprinkle with Parmesan cheese. Bake at 350 degrees for 25-35 minutes or till crust is golden brown.