Pumpkin Pie

This is straight from the Libby's Pumpkin can.

It's still the one I like best and I make it every year for the holidays.

It makes 2 pies.

2 unbaked pie shells

1 ½ c sugar                  

1 t salt                  

2 t cinnamon              

1 t ground ginger

½ t ground cloves

4 eggs

1 29 oz can pumpkin

2 12 oz cans evaporated milk

In small bowl mix dry ingredients.  In large bowl, beat eggs, then add pumpkin & sugar/spice mixture.  Blend well.  Gradually stir in evaporated milk.  Pour into shells.  Bake at 425 for 15 minutes, then turn down to 350 for 40-50 minutes or until knife inserted near center comes out clean.  Cool for two hours before serving.

* 3 ½ t pumpkin pie spice may be substituted for cinnamon, ginger & cloves.  Will alter taste slightly.

Pie Crust

This makes 1 9" pie crust

1 c flour                     

¼ t salt    

1/3 c shortening

¼ c cold water

1 T milk

Mix flour & salt.  Cut in shortening.  Lightly & quickly stir in water & milk.  Roll out or refrigerate.  For blind shell, bake at 425 for 10 minutes.

Cranberry Salad

 This recipe comes from the secret family file of my friend, Lynn G.

My kids don't all love it, but I could eat the whole thing myself.

I make half this recipe for our family and that is plenty.

It's so much better than regular cranberry sauce, in my opinion!

THIS IS A MUST AT CHRISTMAS AND THANKSGIVING

BE SURE TO BUY YOUR CRANBERRIES BEFORE THANKSGIVING

STORE THE EXTRA EITHER IN THE REFRIGERATOR OR FREEZER

DON’T EXPECT TO FIND CRANBERRIES IN DECEMBER.

2 bags crushed cranberries – put them through a food processor

1 ½ cups sugar

1 16 oz. can of crushed pineapple - drained

Combine these ingredients.   Mix and cover.   Place in refrigerator over night.

The next morning:

1 pint of whipping cream (NOT cool whip) whipped until pretty stiff.

Fold in the whipping cream into the cranberry mix. 

Add 1 bag of mini marshmallows (I use about 1/2 this amount)

Add 2-3 cups of chopped walnuts.

Stir together and chill.

Ribbon Jello

Ribbon Jello joined our Thanksgiving table in about 2001.

We were invited to eat at the Birkinsha's house and this was part of their traditional food.

We've had it at Thanksgiving ever since.

Make this one the day before (or even two days) to free up time for yourself.

 

Ingredients

1 3oz box of 6 jellos

(we used lime, lemon, orange, strawberry, blackberry fusion, grape, but any six that coordinate by flavor and go light to dark will work)

2 cups sour cream

Water

Directions

Boil 1 cup water in a 2 cup measure.  Add 1^st box of jello (I always start with lime even though lemon is the lightest color to give a base) and stir well. 

Remove ½ cup of the mixed jello and place in a separate small bowl.

In original 2 cup measure, add ¼ cup water and pour into 9x13 pan.  It will barely cover the bottom.  Allow to set in the fridge until solid.  The first layer, since still warm, will take up to one hour.  Don’t rush it.

After placing jello in fridge, add 1/3 cup sour cream to the ½ cup warm jello in separate bowl and whisk until smooth.  Allow this to sit on the counter and cool while the 1^st layer chills.  (Don’t refrigerate or it will solidify.)  Pour over 1^st layer.

As soon as you pour the sour cream layer of one flavor, start the process with the next flavor and allow both next layers to sit on the counter to cool.  This way, you keep the flow going and never have it too hot.  If the jello is too warm, it will melt the layers and run the colors, ruining all your hard work.  Except for the first layer, I do about 30 minutes between each one. 

Spinach Artichoke Dip

 This recipe is from my friend, Milly Ramsey.

She brought it over to share for Thanksgiving 2011 and I loved it.

It was even better with her homemade bread!

 

Sautee together:

1/4 cup butter

about 6 fresh garlic cloves, finely chopped/crushed

1 medium onion, diced

When onions are getting soft, add:

1 package (10oz.) fresh spinach, chopped well

1 can artichoke hearts, drained and chopped

When spinach is tender, add:

2 packages (8oz.) cream cheese, softened

1 to 2 containers (16oz.) sour cream, depending on consistency desired

When the mixture is warm, but not bubbling, add and heat until melted:

1 cup shredded Parmesan cheese

Transfer to a fondue pot or crock put to keep warm while serving.

Caramel Apple Pie

There are four pies I make every single Thanksgiving.

Pumpkin - very traditional

Berry - because it's my husband's favorite

Lemon Meringue -  because I love lemon

and this one, Caramel Apple.

This pie was brought to our home by Sarah B about 5 years ago and it will never be forgotten.

I get compliments every time I take it somewhere or serve it at our own Thanksgiving.

Thanks Sarah for making me look fabulous!!

1 9" pie crust for deep dish
1/2 cup sugar
3 T flour
1 tsp ground cinnamon
1/2 tsp salt
6 cups sliced apples (peeling is optional - golden and granny smith is a good combo)

Topping:
1/c brown sugar
1/2 cup flour
 1/2 cup rolled oats
1/2 cup softened butter

Drizzle:
warm caramel (jar or homemade)
chopped pecans (optional, but I like them)

In a large bowl stir together sugar, flour, cinnamon & salt.  Add apples and gently toss to coat.  Transfer to pie shell. 

In a second bowl, combine 1st three topping ingredients.  Cut in butter until it's like coarse crumbs.  Sprinkle over pie.  Place on a cookie sheet to protect your oven.  Cover edges of crust with foil or pie crust protectors.

Bake at 375 for 25 minutes.  Then remove foil and bake another 25 minutes or until apples are bubbling around edges.

Remove from oven and drizzle warm caramel over the pie and sprinkle chopped pecans on top.

*You will never regret it!!  Unless you eat the whole pie by yourself, which is a possibility.

Conversation Heart Cheesecakes

I was reading the Six Sisters Blog and found these on a link party.

Aren't they the cutest things ever!!!?

The are individual cheesecakes!

I know!

 

 

I already have my Valentine plans for this year, but didn't want to forget these for the future.

The creator is Hungry Happenings and you can click

here

(hungryhappenings.com)

to find out how to make them.

I would have just copied to my blog, 

but the author has asked that borrowers

(that's me)

do it this way instead.

Perhaps next year we will be eating these.