Tuesday, November 13, 2007

Lessons Learned

This last week I have been in California helping my sister with her new baby. Not having children of my own there have been a few lessons that I have learned from helping watch a 2year old and a brand new baby...

- Always cover the pee pee
- Never give a two year old a credit card
- The way to Ben's heart is Lighting McQueen
- Two year olds fall often and it is ok
- Two year olds love the word "NO"
- Everyone is nicer after naps

Wednesday, November 7, 2007

Happy Birthday!

Happy birhtday to the new Stanley! A good 9 lbs 10 oz! Pictures to come!

Friday, November 2, 2007

Pumpkin Recipes

We are trying to find recipes for Thanksgiving. I love pumpkin so we started there. We found two pumpkin pie recipes that turned out pretty good.

Fluffy Pumpkin Cheesecake Pie
12 oz cream cheese, softened
1/2 cup sugar
1 1/2 teaspoon pumpkin pie spice
2 eggs
1 cup canned pumpkin
1 graham pie crust

In a large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sugar and spice. Beat until combined.
Add eggs, one at a time, mixing until just combined after each addition. Stir in pumpkin.
Pour into crust. Bake 350 for 30 to 35 minutes or until center is almost set. Cool for 1 hour on wire rack. Refrigerate at least 3 hours.
Garnish as desired. Store in refrigerator.

So this is not the best cheesecake that I have ever made but it is pretty good with some whip cream on top!

Streusel Topped Creamy Pumpkin Pie
1 1/4 cup cold milk
2 packages (4-servings size) cheesecake flavor instant pudding & pie filling
1 teaspoon pumpkin pie spice
1 cup canned pumpkin
1 tub (8 oz) whipped topping, thawed
1 gram pie crust

Streusel Topping
1/2 cup chopped walnuts
2 tablespoons brown sugar
1 tablespoon butter or margarine

In a large bowl beat milk, pudding mix and spice with wire whisk for one minute. Whisk in pumpkin. (Mixture will be thick). Fold in half of whipped topping.
Spread in crust. Refrigerate at least 4 hours.

In a small microwave-safe bowl combine walnuts, brown sugar and butter. Microwave on high for 1 1/2 to 2 1/2 minutes or until bubbly, stirring once. Spread on foil to cool.
Crumble walnut mixture over pie. Serve with remaining whipped topping. Store in refrigerator.

This last one was very simple to make and the topping is fun to make and pretty good.