We went to get the baby's portraits done last Saturday. When we were done, we were waiting for Pam to meet us in the parking lot and the baby TOTALLY said, "HELLO!" It was crazy. And we were all there to hear it, Kennedy, my mom, Nate and I. We didn't even laugh cause it was so freaky!
1 comment:
Nanci Jo darling,
Here is the Pumpkin Cheesecake recipe. I was going to make it but we're having so many pies, that I think I try it next year -- after I lose 50 pounds!
Good luck!!
PREP TIME 30 Min
COOK TIME 40 Min
READY IN 4 Hrs 10 Min
INGREDIENTS
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon (on the spices, I usually increase a bit; I like spicy pie)
1 pinch ground cloves (ditto)
1 pinch ground nutmeg (ditto)
1 (9 inch) prepared graham cracker crust (or make your own; better)
frozen whipped topping, thawed (I used real whipped cream; always better)
DIRECTIONS
Preheat oven to 325 degrees.
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight.
Cover with whipped topping before serving.
Good luck!!
ps ........ here's an easy crust recipe if you want to try this one.
Crust:
1 c. graham cracker crumbs
1 tsp. cinnamon
4 tbsp. melted butter
3 tbsp. firmly packed brown sugar
Combine graham cracker crumbs, cinnamon, butter and brown sugar and line sides and bottom of two pie pans.
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