The Best Darn Pumpkin Pie

This is the recipe I use to make pumpkin pie.  I think it’s from my Aunt Linda (hi Aunt Linda!).   I rationalize (to myself) that eating this pie is good for me because it has six eggs… which means it’s high in protein… and pumpkin is a vegetable, so I’m actually eating a high protein vegetable pie.  Are you with me?

Start by preheating your oven to 425.

While that is preheating, prepare your pie crusts.  I used pre made pie crusts.  Take those out of the refrigerator and let them hang out for a little bit.  Unroll and pat into the pie pans.  After patting these down into the pie pans, roll up the excess and pinch the sides to create a fluted effect.

To your mixer add eggs, pumpkin, salt, vanilla, white sugar, brown sugar, nutmeg, cinnamon, and allspice.  Begin to mix these together and finally add the evaporated milk.

Pour into prepared pie crusts.

Bake at 425 for 15minutes.  After 15 minutes, turn heat down to 350 for 45 minutes.

Slice and top with whipped cream.

Here’s the recipe.

Pumpkin Pie

1 Large can of pumpkin
1 Large can of evaporated milk
6 Eggs
1 T. Vanilla
1/2 tsp. Salt
1 C Brown Sugar
1 C White Sugar
1 tsp. Cinnamon
1 tsp. Nutmeg
1 tsp. Allspice
2 Prepared Pie Crusts

Mix all ingredients together well.   Pour into prepared pie shells.

Bake at 425 for 15 minutes.  Then turn oven down to 350 and bake 45 minutes.

Serve with whipped cream on top.

Candy Cane Kiss Sugar Cookies


When you combine this

with this

you get this.

When you combine this

with this

you get this.

When you combine this

with this

you get this.

When you combine all three of these, you get this.

Seriously, it’s that simple!

To the mix, add 1 egg and 1 stick of butter. Roll in colored sugar and bake as directed. After they are done baking, place candy cane kiss in the center of the cookie while cooling. Fa la la la la!!!!

Pecan Pie Muffins


Anytime we get an arctic blast, I feel the need to bake.

Anytime it’s cool outside, I feel the need to bake.

Anytime it’s cloudy outside, I feel the need to bake.

Anytime it’s rainy outside, I feel the need to bake.

Anytime it’s snowing outside, I … ok, fine.  You get the point.

I’m about to confess something very important.

Are you ready?

Are you sure?

Brace yourself….

This is my mother’s fault.

It’s true.  It’s all her fault.  I have no responsibility in this.

Yes, I realize I’m a grown adult with my own free will (that’s irrelevant here) … it’s still her fault.

You see, growing up, she had cookie dough in the refrigerator, ready to bake (or eat raw).  She would make a pan of brownies and have them ready after school.  We always had something sweet and yummy and gooey ready to eat.  Now, because I spent my early childhood in Pennsylvania where it was mostly cloudy (and cold, and rainy) most days, anytime she would bake, the weather was most likely overcast and cold.  Then, my parents drove me half way across the U.S. of A and put me where the sun shines 99% of the time.  Therefore, when it’s cold, snowy, rainy, or cloudy, Pavlov’s dog proves to be true, and I have to bake… and it’s all my mom’s fault.

Now that we have that established (what denial?), I will share this wonderful, buttery, pecany recipe with you, my beloved readers who I love.

Here is our wedding party.


Chop your pecans.

Then, dump this all in your mixing bowl and mix until combined.


Spray you muffin tin with Baker’s Joy.

Using a small scoop, put 1 small scoop into mini muffin tines and bake 10-15 minutes at 350.

Let in pan 2-5 minutes, then pop onto wire rack to finish cooling.


And that’s the way we do it… and (just so we’re clear) it’s all my mom’s fault.

Print Recipe

Sour Cream Cut Out Cookies


You definitely want to make these.

For. Sure.

These cookies have been a Christmas Tradition since I can remember.  They are so good, and so unique, and so wonderful.

You. Have. To. Make. These.  Pronto.

So to begin, here is what you’ll need.


To begin, mix the baking soda into the sour cream so it can begin to dissolve.


When it begins to swell and look like this, don’t panic.


Next, cream together butter, sugar, vanilla and eggs.


Add nutmeg and sour cream.


Slowly add flour.  You should have a wet dough.


Goodness, can you smell that?  Mmmmmm.  Butter and nutmeg, are you kidding me?  Oh. So. Good.

Now, flour your countertop to roll out dough.


Cut out different Christmas (or any holiday shape) cookies.


Bake at 375 for 10 minutes.


Let cool and frost with Not Your Mama’s Frosting.  Serve with a big glass of milk.


These are my favorite with a cup of coffee in the morning too.  Give them a try.  You’ll be glad you did!

Print Recipe

M E R R Y C H R I S T M A S ! ! !



This was the sky this morning.  It held every kind of warning for the day.  This day of 60 mph winds (from hell)(Sorry).  This day that I finally (after 4 weeks) went to the doctor and he said “I think your asthma is back.”  Ugh.  Grrr.  Thump!  (That was me falling on the floor.)  You could’ve knocked me over with a feather!  I never thought my asthma would come back!  I outgrew it!  No one ever told me it could come back!  Argh!  So for the day, I am seeking the shelter of my home, and looking at my pictures from this weekend.


Saturday, my dad dropped off a trailer full of firewood.  My oldest punk kept finding pieces that were gun shaped.  It’s a male thing… I think.


While they hauled firewood, I walked around and took pictures of flowers…


and longed for the day when I get a macro lens.


It’ll be coming after Ol’ Blue Eyes gets a new shotgun for Duck season.  It works like that, you see.  His turn, my turn, his turn, my turn.  It’s all about give and take in a marriage.  At least, that’s what works for us… Ok, and possibly these.


I find cupcakes to be very persuasive, but don’t tell Ol’ Blue Eyes.  I can’t have him figure my manipulations tactics shenanigans ruse strategy.


OBE:  What you’d say babe?

MPM:  Oh, nothing honey.  Thanks for hauling all that firewood with the punks.  Can I get you a cupcake?