Pumpkin Pie

22655043924_e917831ba6_o.jpg

Nothing says Fall like a good pumpkin recipe! As long as I can remember, this is the recipe that my mom has always used for her pumpkin pie. This recipe comes just in time for your Thanksgiving get-together.

Ingredients:

  • 2 – 9inch pie shells (I used the traditional size. If using the deep crust this will only yield one pie)
  • 3/4 cup sugar
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp salt
  • 1/4 tsp cloves
  • 2 eggs
  • 1 can of pumpkin
  • 12oz of evaporated milk

Preheat oven to 425. Mix together spices and sugar and set aside. In a separate bowl, mix pumpkin and eggs with electric mixer. Slowly add in sugar/spice mixture. Once combined stir in evaporate milk until incorporated.

Once combined, pour evenly into two pie shells. Bake at 425 for 15 minutes and then reduce heat to 350 and continue to bake an additional 45 minutes or so. A knife should be inserted into the middle and come out clean once pies are done.

 

Capture

Coconut Cake

IMG_11272Over the years I have learned that there are two types of people. Your either a coconut person or your not. Most everyone in my family is with the exception of Chris. I think he is slowly changing his mind though because every time I make this cake, he never turns down a piece.

This is one of my Dad’s favorite desserts so I made it for everyone this past Easter. Its easy and works great for making ahead. Just make sure to clear out some fridge space first!

Ingredients:

  • 1 box of yellow cake mix and ingredients
  • 1 bag of sweetened coconut flakes
  • can of cream of coconut (you can usually find this in your drink mix aisle)
  • can of sweetened condensed milk
  • 8oz cool whip thawed

Bake cake according to directions on the box. While the cake is baking, combine condensed milk and cream of coconut together in a bowl.

Once cake is done, remove from the oven and poke holes all over the top of the cake. While the cake is still hot, pour condensed milk mixture over the top of the cake. Allow cake to sit and cool completely. The milk mixture will soak into the cake.

Once the cake is cooled completely, top with cool whip and add coconut flakes. Store in refrigerator.

PicMonkey Collage

Capture

Strawberry Pretzel Salad

strawberryThis is one of those recipes that tends to show up at every holiday gathering. When we meet with Chris’s family, his dad is always the one who brings it. On my family’s side, that responsibility is mine. I made two this year, one for my moms side of the family and another to carry to my dads side.

Now if you are like me, when you see jello in the recipe you may say “no thanks”! Trust me, just try it! Its soooo good!

Ingredients:

  • 2.5 cups crushed pretzels
  • 3/4 cup melted butter
  • 3 tablespoons light brown sugar
  • 6oz package of Strawberry jello
  • 10-12oz strawberries sliced
  • 8oz cream cheese
  • 1cup sugar
  • 8oz cool whip thawed

Preheat oven to 350. Spray baking dish with no-stick spray and set aside. In a large bowl, combine pretzels, brown sugar, and melted butter. Press into the bottom of your baking dish. Bake at 350 for 10 minutes. Let cool completely.

While your pretzel crust is cooling, mix jello according to package directions. Once mixed, add sliced strawberries. Place in the fridge for 1-2 hours or until partially set.

With a hand mixer, combine cream cheese and sugar. Stir in cool whip. Spread across pretzel layer, careful to spread across all of the pretzels so that your jello layer doesnt leak.

Once the jello is partially set, pour over the cream cheese layer. Refrigerate for 2-3 hours before serving.

pretzel

Capture

Pumpkin Cream Cheese Bars

pumpkin bars

Last week as I was grocery shopping, I grabbed 3 cans of pumpkin. I had originally planned to make a pumpkin bread, but after I saw this pin on Pinterest, the words cream cheese hit me and my mind was quickly changed! If you like pumpkin and cream cheese then these are for you!! I used this recipe with a few minor changes.

Ingredients:

  • 8oz cream cheese
  • 1 1/4 cup of sugar divided
  • 2 eggs
  • 2/3 teaspoon vanilla flavoring
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • 1/3 cup vegetable oil
  • 1 cup all purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • 2 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans

Preheat oven to 350. Line 9×13 baking dish with parchment paper and spray with non-stick cooking spray. Set aside.

In a stand mixer, combine pumpkin, 1 cup sugar, 1 egg, and vegetable oil. Mix until combined. Stir in flour, spices, baking powder, and salt. Mix until combined. Pour into baking dish and spread to cover entire pan.

Using a hand mixer, combine cream cheese, 1 egg, vanilla, and 1/4 cup of sugar. Once smooth, add spoons of filling onto prepared pumpkin batter. Use the back of a spoon to smooth out. Add chopped pecans.

Bake for 25 minutes or until a toothpick inserted into the middle comes out clean. Cool and cut into squares.

Pbars

Capture

Sugar-Free Oatmeal Cream Pie

2

Ever since Dad was diagnosed with Diabetes a few years back, I am always looking for recipes to transform into sugar-free recipes for him. Luckily, Pillsbury has began offering sugar-free alternatives in their baking products. Once I saw this recipe, I knew it would be easy to recreate using sugar-free supplies.

Ingredients:

  • Sugar Free yellow cake mix
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1/4 cup water
  • 1 cup oatmeal
  • 1 1/2 tablespoon cinnamon
  • Sugar Free vanilla frosting

Preheat oven to 350. Line cookie sheet with parchment paper and set aside.

Mix cake mix, oil, eggs, water, oatmeal, and cinnamon until combined. Drop onto lined cookie sheet and bake for 9-10 minutes.

Remove from oven and let cool for 5 minutes. After 5 minutes, remove from pan and allow to cool an additional 15-20 minutes.

Once cooled, graciously sandwich frosting between two cookies. Enjoy!

 

Oatmeal

If you like whoopie pies, be sure to check out all of Shay’s creations here.

Capture