Happy Thanksgiving

Layer after Layer Lemon Pie....

I wanted to share with you this morning one of my favorite recipes. Its taking the classic lemon pie and kicking it up a notch. It is very popular around my house and it doesn't last long at all. Very simple and easy to make . Can be made a day ahead put in the fridge and your ready for dinner the next day. So here we go , how to make this delicious and simple recipe.

What you will need:

1/3 cup Strawberry Jam

1 Ready to use Graham cracker crust

4oz (1/2 of the 8oz pkg) of Philadelphia Cream Cheese

1Tbsp of sugar

1 tub of cool whip (8oz) thawed and divided

1 1/2 cups cold milk

2pkgs ( 4servings size each ) Jell-O Lemon Flavor Instant Pudding

Make it !

Spread jam onto bottom of crust. Mix cream cheese and sugar in medium bowl with wire whisk until well blended. Gently stir in 1/2 of the whipped topping. Spread over jam.

Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until blended. Gently stir in remaining whipped topping. Spread over cream cheese layer.

Refrigerate 4 hours or until set

The recipe can be found at :

http://www.kraftrecipes.com/recipes/layer-after-layer-lemon-pie-55666.aspx

Let us know if you used this recipe this holiday season and your thoughts on it?

Enjoy!

#kraft #holidays #lemonpie

Classic Pecan Pie

Quick Facts

Prep Time: 5 minutes
Bake Time: 60 to 70 minutes
Cool Time: 2 hours
03:15 Yield: 8 servings

Ingredients

• 1 cup Karo® Light OR Dark Corn Syrup
• 3 eggs
• 1 cup sugar
• 2 tablespoons butter, melted
• 1 teaspoon Spice Islands® Pure Vanilla Extract
• 1-1/2 cups (6 ounces) pecans
• 1 (9-inch) unbaked OR frozen** deep-dish pie crust

Directions

1. Preheat oven to 350°F.
2. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.
3. Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.
4. **To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.
5. RECIPE TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.
6. NUTRITION TIP: To reduce calories, substitute new Karo® Lite Syrup for the Karo® Light or Dark Corn Syrup.
7. High Altitude Adjustments: Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325°F.
8. VARIATION: coarsely chopped walnuts may be substituted for pecans to make a walnut pie

#karo #pecanpie #tradition #thanksgiving

LIBBY'S® Famous Pumpkin Pie

Ingredients

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
• Whipped cream (optional)

Instructions                        

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving

#pumpkinpie #libbys #tradition

Countdown to Halloween !

Credit for this list goes to:http://www.talatee.com/?p=654