Rob, Finley, Kyle & Aly
Janet & Aly
Janet, Rob, Aly & Finley
Tuesday, December 18, 2012
Excellent, quick and easy Holiday Pumpkin Chiffon Pie
This pie was Will's favorite, I am so sad and hurt that he is not here these past 3+ years to enjoy it. The Dickens' family enjoyed it during our Thanksgiving holiday in Naples, Florida.
Ingredients:
1 6 ounce package of vanilla pudding
1 cup of milk
1 (15 ounce) can of pumpkin
16 ounces of cool whip
1 1/2 teaspoon of pumpkin spice
1 graham cracker pie shell
Combine instant pudding, milk, pinch of pumpkin pie spice, can of pumpkin and cool whip. Save some cool whip to cover the top of the pie. Pour mixture into pre-baked pie shell. Cover pie with remaining cool whip. Sprinkle top with pumpkin pie spice.
This pie was Will's favorite, I am so sad and hurt that he is not here these past 3+ years to enjoy it. The Dickens' family enjoyed it during our Thanksgiving holiday in Naples, Florida.
Ingredients:
1 6 ounce package of vanilla pudding
1 cup of milk
1 (15 ounce) can of pumpkin
16 ounces of cool whip
1 1/2 teaspoon of pumpkin spice
1 graham cracker pie shell
Combine instant pudding, milk, pinch of pumpkin pie spice, can of pumpkin and cool whip. Save some cool whip to cover the top of the pie. Pour mixture into pre-baked pie shell. Cover pie with remaining cool whip. Sprinkle top with pumpkin pie spice.
Aly's Oysters Rockefeller - Merry Christmas - Home from college for the Holidays
Richard and I picked up fresh oysters from Cook's seafood earlier this week. Aly made the tastiest Oyster Rockefeller that we thoroughly enjoyed.
Ingredients:
1/2 cup butter
1 onion, chopped
1 clove garlic, crushed
1 10 oz package frozen chopped Spinach, thawed and drained
8 oz Monterey Jack cheese, shredded
8 ounces fontina cheese, shredded
8 ounces mozzarella cheese, shredded
1/2 cup milk
2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons fine bread crumbs
Directions:
1. Clean oysters and place in a large stockpot. Pour in enough water to cover the oysters. add garlic, salt and pepper. Bring to a boil. Remove from heat, drain and cool.
2. Once oysters are cooled, break off and discard the top shell, if it is not already removed. Arrange the oysters on a baking sheet. Preheat oven to 425 degrees.
3. Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low and stir in spinach, Monterey Jack, fontina and mozzarella. Cook until cheese melts, stirring frequently. Stir in the milk and season with salt and pepper. Spoon sauce over each oyster, just filling the shell.
4. Bake until golden and bubbly, approximately 8 to 10 minutes.
Richard and I picked up fresh oysters from Cook's seafood earlier this week. Aly made the tastiest Oyster Rockefeller that we thoroughly enjoyed.
Ingredients:
1/2 cup butter
1 onion, chopped
1 clove garlic, crushed
1 10 oz package frozen chopped Spinach, thawed and drained
8 oz Monterey Jack cheese, shredded
8 ounces fontina cheese, shredded
8 ounces mozzarella cheese, shredded
1/2 cup milk
2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons fine bread crumbs
Directions:
1. Clean oysters and place in a large stockpot. Pour in enough water to cover the oysters. add garlic, salt and pepper. Bring to a boil. Remove from heat, drain and cool.
2. Once oysters are cooled, break off and discard the top shell, if it is not already removed. Arrange the oysters on a baking sheet. Preheat oven to 425 degrees.
3. Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low and stir in spinach, Monterey Jack, fontina and mozzarella. Cook until cheese melts, stirring frequently. Stir in the milk and season with salt and pepper. Spoon sauce over each oyster, just filling the shell.
4. Bake until golden and bubbly, approximately 8 to 10 minutes.
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