Caramel Pumpkin Pie

I had a sample of this pie at Publix last week and thought it was wonderful. I'm planning to make it for Thursday, I hope you can use it too. Happy Thanksgiving!

1/4 cup + 2 TBSP caramel ice cream TOPPING (not sauce etc.)
1 ready-made graham cracker crust
1/2 cup + 2 TBSP chopped pecans
1 cup cold milk
2 - 3.75oz. boxes Jell-O vanilla INSTANT pudding/pie filling
1 cup Libby's canned pumpkin
1 tsp. cinnamon
1/2 tsp. nutmeg
1 - 8oz. Cool Whip (thawed)

Pour 1/4 cup caramel into the bottom of the graham cracker crust. Sprinkle 1/2 cup of chopped pecans on top of the caramel. In a bowl add both boxes of vanilla pudding mix and the milk--beat with a whisk. Add cinnamon, nutmeg and pumpkin--mix well. Add 1 1/2 cups of Cool Whip--stir well. Pour pumpkin mixture on top of the pecans in the crust. Add remaining Cool Whip on top of pumpkin mixture. Refrigerate for 1 hour, then drizzle the 2 TBSP caramel and 2 TBSP chopped pecans on top. Refrigerate overnight.

Thanksgiving Recipes anyone?

Hi all! Have something you want to share that we will all love for Thanksgiving?

This is a big hit in our home.  If you try it - let me know what you think!

Pam McCosh’s Sweet Potato Soufflé

 

6 large sweet potatoes

2 eggs, beaten

1/3 c. evaporated milk

1 stick butter, melted

3/4 c. sugar

1 Tbsp. vanilla

 

TOPPING:

 

1 c. light brown sugar

1/3 c. flour

1/3 c. melted butter

1 c. chopped pecans

 

Cook potatoes; drain.  Remove the skins (good luck with that part.  They're hot!)  

Blend potatoes until creamy.  Add eggs, canned milk, one stick butter, vanilla, and sugar, and the put it in a casserole dish. 

Mix all the topping ingredients and spread evenly over top of the sweet potato mixture.  Bake at 350 F for about 35 minutes.

 

HSM

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Get Thee Behind Me, Bagged Salad!

Let me explain...no, let me sum up: I hate making salad. Hate it with a passion. Whenever we invite someone over for dinner and they ask if they can bring something, I always tell them SALAD! For some reason, to me, salad always tastes better when someone else makes it. Don't get me wrong, I like salad, I just hate making it. The washing, the chopping, the tossing. It's all far too much work for a vegetable.

So, along came bagged salad. Behold! Here is the lettuce already cut up and washed! One step saved! All you do is throw some vegetables into a bowl, and voila! Salad! I've been using bagged salad for a while now -- there are all sorts of yummy varieties: Baby Greens, Spring Mix, Italian Style, etc. with all sorts of interesting and unusual lettuce types. However, I've noticed a disturbing trend: the salad in bagged salad goes bad quickly. Like, a day after you open it. It's not cheap either. So, if you open a bag, make a small salad, and return said bag to the refrigerator, the next day you will have a runny mess of arugula, and there's $3 down the drain.

In the past few months, gas prices have been high, and consequently, food prices have been high. I've seen my food expenditures go up, up, up and Z isn't even on formula anymore. To counteract this, I've been clipping coupons and shopping sales. I realized that one of the things I'd have to give up was the bagged salad. It was MUCH more cost-effective to buy a head or two of lettuce, do your own rinsing and tearing, and just suck it up. So I did. I still don't like making them, though, but at least I feel like I'm saving money.