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Monday, November 20, 2006

Cream Cheese Pumpkin Pie  











Recipe of the week






With the Holiday's coming up I give you
a simple twist on a classic. Take your Pumpkin
Pie, add some yummy cream cheese and
WaaLaaa, Cream Cheese Pumpkin Pie. This
one is sure to bring a smile to even your Mother-
in Laws face!






CREAM CHEESE PUMPKIN PIE




What you need:


1 small can (15oz) pumpkin pie filling


1 pkg soft (8oz) Philly cream cheese


1 large tub Cool Whip


1 teaspoon pumpkin pie spice


2 deep 9" graham cracker pie crusts


(wafer or ginger snap may be substituted)


cinnamon (to sprinkle on top)


Ready Whip (for serving)


Pie pan or you can get ready made crusts in
a pan






I always grab some of those Pumpkin
shaped little candies they have around during
this time of year. They taste like candy corn
but look like pumpkins. I use them to add a
little extra touch when decorating the pie.






Mix pumpkin, cream cheese, and spice in mixer
until well blended. Fold into Cool Whip gently, so
that it stays fluffy. Just don't mix to fast.
Spoon into pie shells. Crust should be well filled.
Cover and refrigerate for 1 -2 hours.






Top with Ready Whip and a light sprinkling of cinnamon
and you can add your little pumpkins for that extra flair.




Will last 2-4 days in the fridge













Thursday, November 16, 2006

Recipe Of The Week  

Recipe of the week


This weeks pick is comfort food to the max. I grew up with it and still make it on a regular basis. I know Bread Pudding started as a way for people to use up stale bread so it doesn't go to waste but it is so goodI have been known to leave a brand new loaf of bread open on the counter just so I would have an excuse to make it. I got this up just in time for the holidays for its a great addition and even the most fussy eater will love it.


Grandma's Bread Pudding


What you need:1 1/2 pounds of bread. I use whatever I have around but the recipe calls for white.


3 cups Milk


5 Eggs


1 cup Sugar


Half tsp Cinnamon


1/2 cup raisin's


1/2 cup Coconut flakes


1/2 tsp Vanilla


butter


large cake pan


Preheat oven to 350


Butter pan


Chop or rip bread into cubes or small pieces and place into buttered pan. Beat eggs and add Sugar, milk, cinnamon. Set aside. Mixed raisin's and Coconut into the bread pieces making sure they are spread around evenly. Add vanilla to egg mixture and make sure it is all well blended. The sugar tends to clump at the bottom and it needs to be mixed in well or it will turn into a caramel clump. Pour over bread mixture. Pan should be just about to the top with fluid.If it isn't add a little more milk for you do not want it to dry out before it is done cooking. Cover loosely with foil. Place in oven for and hour and a half. YUM


you can also sprinkle powdered sugar or make a vanilla cream sauce to pour on top but I always have it with either ice cream or milk.

Picture I used on cards

Picture I used on cards
Rowan with soap hair
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