By the way, here’s the recipe for the flakiest, lightest pie crust ever:

Ingredients:
2 cups flour (bleached all-purpose is what I use)
1 1/2 teaspons salt
1/2 cup vegetable oil
1/3 cup cold water

Directions:
1. Sift your flour and salt into a bowl.
2. Pour the vegetable oil in a measuring cup and pour the water on top of the oil. Don’t stir them together.
3. Dump the oil and water on top of the flour and salt.
4. Stir the ingredients with a fork until it is blended enough so that you can form the dough into two balls.
5. Use a rolling pin to roll out each ball into a circle of about 12 inches across. (You may want to put the dough between two pieces of wax paper to make it easier to roll it out.)
6. Carefully place the crust into your pie pan and get ready to make a delicious pie.

Preheat oven to 350F.  Lightly grease a 2 ½ quart baking dish and set aside.

Melt the butter in large skillet over low heat.  Add onion and celery and cook for approximately 5 minutes or until tender.  Add water, corn, bouillon, paprika, oregano and pepper.  Mix well and then add the cornbread and chopped pecans.  Stir through the chopped parsley and spoon mixture into baking dish.  Cover with foil and bake for approximately 30 minutes.

 

Ingredients:
2 1/4 cups flour
2 teaspoons baking powder
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
2 eggs (beaten)
1 cups brown sugar
1 (15 ounce) can pumpkin puree
1/2 cup vegetable oil
1 cup fresh or dried cranberries
Directions:
In a large bowl combine flour, baking powder, sugar, pumpkin pie spice and salt.  Mix well.  In a separate bowl, combine pumpkin, eggs and oil.  Mix well.  Add pumpkin mixture to flour mixture and stir well.  Fold in the cranberries.  Transfer mixture to two lightly greased loaf pans.  Bake in a preheated oven at 350F for approximately 45 to 55 minutes or until golden and baked through.  Cool for 5 minutes in pan before removing to wire rack to cool completely.

Serves 6, double or triple quantities as necessary.
Ingredients:
6 medium potatoes, peeled and cut into chunks.
¼ cup cream
¼ cup real butter
¼ cup sour cream
¼ cup milk
3 peeled cloves of garlic (optional)
Chopped fresh chives of parsley (optional)
Salt and pepper to taste

Place potatoes in large saucepan and cover with water, add a little salt and peeled whole garlic cloves if using.  Bring to a boil and cook over medium or high heat for approximately 15 to 20 minutes or until tender. Drain, discard garlic and return to pan.

Add the milk and beat potatoes with electric mixer until creamy.  Gradually add a little of each of the ingredients and keep mixing.  Depending on your preference you may want to add a little extra or less sour cream.  Season with salt and pepper to taste.  Finally add the chopped chives or parsley if using and stir well.  Serve immediately.

Note:  For roasted garlic potatoes use the same recipe as above but do not add garlic cloves to potatoes while boiling.  Instead crush the garlic cloves and sauté for about 1 minute over very low heat in a little olive oil.  Add mixture to potatoes once cooked and mix with all other ingredients.
 

Topping:

1 pkg cream cheese
1 cup whipped cream
½ cup powdered sugar

Blend all ingredients together and use to top pie.

Directions:
1. Preheat your oven to 325 degrees.
2. Spread a piece of foil on a cookie sheet.
3. Place the pumpkin seeds on the foil.
4. Sprinkle on your Old Bay seasoning.
5. Bake until the seeds are lightly toasted, about 30 minutes.

Directions:
Preheat oven to 350 degrees F. Spray 9″ by 3″ springform pan with nonstick cooking spray.

In food processor with knife blade attached, blend gingersnaps, walnuts, and 1/4 cup sugar until finely ground; stir in margarine or butter. Press mixture onto bottom and 2 1/2 inches up side of springform pan; set aside.

In small bowl, with mixer at high speed, beat egg whites until foamy. Gradually beat in 3/4 cup sugar until soft peaks form; set aside.

In large bowl, with same beaters and with mixer at medium speed, beat egg yolks, pumpkin, cream cheese, cinnamon, allspice, ginger, cloves, and 1/2 teaspoon nutmeg until well blended. Fold egg-white mixture into cream-cheese mixture; pour into springform pan. Bake 1 hour or until knife inserted 1 inch from edge of cheesecake comes out clean. Cool cheesecake in pan on wire rack.

In small saucepan, mix eggnog, cornstarch, and 1/8 teaspoon nutmeg. Over medium heat, heat to boiling. Reduce heat to low; simmer 1 minute or until mixture thickens. Let stand 10 minutes to cool slightly. Remove side of springform pan from cheesecake; spread eggnog mixture over cheesecake. Garnish with walnuts. Refrigerate cheesecake at least 4 hours or until well chilled.

Mix all ingredients. Form into small balls with your hands. Bake on cookie sheet about
20 minutes at 350 degrees (they should bake all the way through without burning). Roll
in powdered sugar while still warm.

Melt above in saucepan over low heat, stirring constantly.

Add to above:

1/2 teaspoon of vanilla
2-3 teaspoons of green food coloring
3 1/2 cups of corn flakes

Drop spoonfuls onto wax paper from greased teaspoon. Shape each into small wreaths
with greased fingers. Decorate with red hot candies and chill to set.