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dixie · 11-17-2010, 10:49 PM

I'll probably leave out a few things on here, cause we have so much stuff I forget...lol

~traditional oven baked turkey breast
~deep-fried turkey breast
~honey baked ham
~green beans
~green bean casserole
~sweet potatoes
~mashed potatoes w/your choice of white or brown gravy
~velveeta shells n'cheese
~whole kernel corn
~creamed sweet corn
~dressing
~cranberry sauce
~peas
~carrots
~broccoli casserole
~spicy cajun coleslaw
~regular coleslaw
~homemade yeast rolls w/honey butter
~brown n' serve dinner rolls
~fudge marble cake w/chocolate icing
~red velvet cake
~chocolate pie
~egg custard pie
~pumpkin pecan pie
~Italian cream cake

I know there's more (because so far I've spent over $200 on this one meal) but I can't remember offhand.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Pumpkin Pecan Pie

•3 eggs, divided
•1 cup canned solid pack pumpkin
•1 cup sugar, divided
•1/2 teaspoon ground cinnamon
•1/4 teaspoon ground ginger
•1/8 teaspoon ground cloves
•dash salt
•2/3 cup light or dark corn syrup
•2 tablespoons melted butter
•1 teaspoon vanilla
•1 cup coarsely chopped pecans
•1 prepared deep dish pie crust*

Preparation:
Preheat oven to 350°.
*If using a frozen pie crust, do not thaw; preheat a baking sheet in the oven and place the pie on the cookie sheet to bake.

In small bowl, combine one egg, pumpkin, 1/3 cup sugar, cinnamon, ginger, cloves, and salt. Spread in pie crust.

In medium bowl, beat remaining two eggs slightly. Stir in corn syrup and remaining 2/3 cup sugar, the butter and vanilla; stir until well blended. Stir in pecans. Carefully spoon over pumpkin mixture.

Bake 50 to 60 minutes or until filling is set around edge. Cool pie completely on wire rack.

11-17-2010, 10:49 PM	#32
dixie Infamous Member How Do You Identify?: I usually just poke it with a stick. Preferred Pronoun?: Bitch Relationship Status: Intertwined deeply Join Date: Nov 2009 Location: We're all a little mad here. Posts: 6,627 My Photo Gallery Thanks: 10,972 Thanked 21,383 Times in 4,808 Posts Rep Power: 21474858	I'll probably leave out a few things on here, cause we have so much stuff I forget...lol ~traditional oven baked turkey breast ~deep-fried turkey breast ~honey baked ham ~green beans ~green bean casserole ~sweet potatoes ~mashed potatoes w/your choice of white or brown gravy ~velveeta shells n'cheese ~whole kernel corn ~creamed sweet corn ~dressing ~cranberry sauce ~peas ~carrots ~broccoli casserole ~spicy cajun coleslaw ~regular coleslaw ~homemade yeast rolls w/honey butter ~brown n' serve dinner rolls ~fudge marble cake w/chocolate icing ~red velvet cake ~chocolate pie ~egg custard pie ~pumpkin pecan pie ~Italian cream cake I know there's more (because so far I've spent over $200 on this one meal) but I can't remember offhand. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Pumpkin Pecan Pie •3 eggs, divided •1 cup canned solid pack pumpkin •1 cup sugar, divided •1/2 teaspoon ground cinnamon •1/4 teaspoon ground ginger •1/8 teaspoon ground cloves •dash salt •2/3 cup light or dark corn syrup •2 tablespoons melted butter •1 teaspoon vanilla •1 cup coarsely chopped pecans •1 prepared deep dish pie crust* Preparation: Preheat oven to 350°. *If using a frozen pie crust, do not thaw; preheat a baking sheet in the oven and place the pie on the cookie sheet to bake. In small bowl, combine one egg, pumpkin, 1/3 cup sugar, cinnamon, ginger, cloves, and salt. Spread in pie crust. In medium bowl, beat remaining two eggs slightly. Stir in corn syrup and remaining 2/3 cup sugar, the butter and vanilla; stir until well blended. Stir in pecans. Carefully spoon over pumpkin mixture. Bake 50 to 60 minutes or until filling is set around edge. Cool pie completely on wire rack.