planning for thanksgiving...

I LOVE Thanksgiving. Okay, lets be honest, I love all family get togethers. My family on both sides always have so much fun when we get together - we laugh, make fun of each other, run around with the kiddos and sometimes have a few drinks (depending on which family it varies - my mom's side are the wine connoisseurs, my dad's side is the "drink of the month" - Easter was mojitos, sometimes it's whiskey and coke, you never know!) which always makes things more interesting!
This year we are hanging out with my mom's family in Dallas - and we haven't gotten to have a proper holiday with them in a while. It just worked out this year that they were all doing this side of the family and I begged my aunt (and my mom and dad) if we could join. Mainly because I love being with them (and we don't get to do it very often), and if we have to watch the Aggies lose (i'm not even going to believe there is a hope) with my sister and her hubby around (who, he by the way did not go to Texas, but since he has been with my sister, he has become a fanatic fan....which kind of stinks when we lose!!!) I need some more Aggie support, and all of my cousins on that side are Aggies! Also because my mom's mother (my grandmother) is in a nursing home and I really want to go visit her....and being in Dallas is a lot closer (still 3 hours, but closer) to get to see her - so that is the plan for Friday.
I'm even more excited because I get to bake...that is my favorite type of cooking - making something sweet! Especially when I am not the only one that has to eat it! I am going to make pecan pie and one of our favorite pumpkin desserts...which I will share below. It is different than the typical pumpkin pie - but it makes it so much better. i mean, when you add caramel, pecans and whipped cream (and not to mention it has like a whole cake mix in it) you really can't go wrong! I also wanted to make my apple pie (which I will also share, because it is the best pie I have ever made) but my aunt already made one. Sad....but I can deal :) I know, i know, i am in the mood to share recipes....but hopefully you guys enjoy them!

Pecan Pumpkin Pie
Prep Time: 45 minutes
Cook Time: 1 hour 20 minutes
Recipe Makes: 2 pies (10 servings each)

1 can pumpkin pie mix (Libby's - sold around Thanksgiving - call me if you can't find it! Its a big can)
1 cup sugar
1 can evaporated milk
3 eggs
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 package yellow cake mix
1 cup butter or margarine, melted
1 1/2 cups chopped pecans

Caramel Sauce:
1 cup butter or margarine
2 cups packed brown sugar
1 cup whipping cream

Topping:
2 cups whipping cream
3 Tablespoons confectioners' sugar
1 1/2 teaspoons vanilla extract


Directions:
1 Line two 9 inch pie plates with waxed paper or parchment paper; coat the paper with nonstick
cooking spray. Set aside.
2 In a mixing bowl, combine pumpkin, sugar and milk. Beat in eggs, cinnamon and salt. Pour into
prepared pans. Sprinkle with dry cake mix and pecans. Drizzle with butter.
3 Bake at 350 for 50-60 minutes or until golden brown.
4 Cool for 2 hours on wire rack. Carefully run a knife around edge of pan to loosen. Invert
pies onto serving plates; removed waxed paper. Chill.
5 In a heavy saucepan over low heat, melt butter. Add brown sugar and cream; cook and stir
constantly until sugar is dissolved.
6 For topping, in a mixing bowl, beat cream until foamy. Beat in confectioner's sugar and
vanilla until soft peaks form.
7 Cut the pie into slices; drizzle with caramel sauce and whipped cream.

It is like heaven on a plate....and I promise if you eat a lot of it you will gain at least 5 lbs! But you will enjoy every minute of it! Here is the apple pie - why it is different - you make like a caramel sauce that you pour over the apples. I can't explain totally why it tastes better - it just does!


Apple Pie
Prep Time: 30 minutes
Cook Time: 1 hour
Recipe makes: 1 pie, 8 servings

Two pie crusts (I just use the Pillsbury ones! One for top and one for bottom)
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced (may only use about 6 large apples)
1 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp cloves

1 Preheat oven to 425 degrees F. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer. Add vanilla, cinnamon, nutmeg, allspice and cloves while simmering.
2 Place the bottom crust in your pan.Fill the crust with half of the apples, and pour 1/3 of the liquid over the apples. Fill the pan with the rest of the apples, mounding them in the center. The mound will be about 2-3 inches above the pie plate on the side. They will cook down and it will even out.
3. Make a lattice top over the apples with the 2nd pie crust. Pour the remaining caramel mixture over the lattice top, coating all the apples and the crust (but don't let it run off the side of the pie). If the caramel doesn't pour easily, slightly heat again over low heat and it will become runny again.
4 Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F. Continue baking for 35 to 45 minutes, until apples are soft.

Enjoy!