There's nothing like family & friends!

I am so delighted that so many of my family and friends are getting involved with this project! The recipes, stories, and pictures are starting to come in now, and I am super excited to start putting it all together and telling our story. It is so cool to think that this cookbook could be passed down for generations!

( This picture is my Mom with all of her grandchildren, Christmas 2009. )

Pumpkin Pie

Who doesn't love pumpkin pie during the Holidays?!? I found this recipe from Paula Deen on FoodNetwork.com. It’s not your traditional pumpkin pie, but once you taste this yummy deliciosness, you will surely throw out your old recipe. Jeremy LOVES when I make this pie and even though it makes 2 pies, there are never any leftovers. =)

1 (8-ounce) package cream cheese, softened

2 cups canned pumpkin, mashed

1 cup sugar

1/4 teaspoon salt

1 egg plus 2 egg yolks, slightly beaten

1 cup half-and-half

1/4 cup (1/2 stick) melted butter

1 teaspoon vanilla extract

1 tablespoon pumpkin pie spice

2 pre-made pie dough (I use frozen, it usually comes in packages of 2)

Whipped cream, for topping (recipe follows)

• Preheat the oven to 350°.

• (I usually pop the frozen pie crusts in the oven for a few min to warm up.)

• In a large mixing bowl, beat the cream cheese with a mixer.

• Add the pumpkin and beat it till it’s combined.

• Add the sugar and salt, and beat that in too.

• Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat.

• Finally, add the vanilla and pumpkin pie spice and beat it one last time.

• Pour the filling into the warm prepared pie crust and bake for about an hour (you want the center to be a little jiggly, but not runny.)

• Place the pie on a wire rack and cool to room temperature.

Whipped Topping

• Freeze mixing bowl and whisk (or whisk attachment) for about 15 min or so. (you need it to be pretty cold.

• Add 3 tablespoons of sugar to 1 cup of Heavy whipping cream.

• Beat until stiff peaks form.