Friday, November 30, 2012
Wednesday, November 28, 2012
Wednesday, November 21, 2012
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
- 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
- 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
- Whipped cream (optional)
DirectionsMIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
Monday, November 19, 2012
Sunday, November 18, 2012
Friday, November 16, 2012
Thursday, November 15, 2012
Monday, November 12, 2012
Wednesday, November 7, 2012
Friday, November 2, 2012
First up, I would like to thank Miz Helen for featuring my Crawfish Etouffee. Every Thursday, Miz Helen hosts Full Plate Thursday. It’s a great place to give some good tried and true recipes. Be sure to stop by and give her a visit by clicking here.
Brenda at the Cozy Little House sent out the Welcome Wagon for me! I met many new blogging friends though her site! This is Brenda’s way of welcoming new bloggers to their community and I so appreciate it!
The lovely Kristen featured my Fall sideboard at the weekly Share Your Creations party.
Kristen’s blog is filled with such beautiful inspiration! I have been visiting her quite a lot recently to see her great tutorials on Christmas decorating. To visit her, click here!