Thanksgiving/Fall

Oreo Turkey Bites

~ lindy

Oreo Truffle Turkeys

*4 to 8 ounces Cream Cheese, use just enough to keep together in a ball

*Family Size bag of Oreo Cookies, Oreo centers removed and discard

*dash of salt

*1 to 2 cups of dark or milk Ghirardelli chocolate chips (Add 1 tablespoon shortening to 1 cup of chocolate chips, melt in the microwave in glass cup with shortening in 30 second increments until melted.)

Decorating Supplies options:

*M&M’s, Yellow or Orange Candies, beak

*Candy Corns, feathers and beak

*Pecans, halved, feathers

*Candy Eyes, Wilton

Directions:

Blend in food processor Oreos until small crumbs.

In a stand mixer cream together the cream cheese and add Oreo crumbs until all the cream cheese is well combined into the Oreo crumbs and cream cheese is no longer visible.

Roll Oreo mixture into tablespoons sized balls, place them onto wax paper and refrigerate for 2 hours then remove a few at a time from the fridge to dip into melted chocolate, dipping each ball halfway into melted chocolate.

Then while the chocolate is still melted add the turkey feathers Pecans or desired candy corn etc… then place to dry/set on a piece of wax paper and add candy for the eyes and candy corn or M&M for the beak add while chocolate is still wet and then let them dry/set.

Note: I found dipping the Oreo balls in chocolate only halfway it makes it easier in decorating the turkey.

Then keep refrigerate until ready to eat. Eat truffles within a couple of days.

Enjoy!

Lindy

Pumpkin Pie

~ lindy

Pumpkin Pie

*Makes 2 (8 inch pies) or 6 small pies and 1 (8 inch pie)

Preheat oven 350*F.

Pie Crust:

*2 boxes refrigerated Pillsbury Pie Crusts (4 pie dough Crusts) you may need only 3 pie dough crusts depending on the size, how many mini pies you make and leaf or turkey shapes you make and want to use for your pie. See Note

*Small Leaf or Turkey Pie Cutters, optional (Bake separately on a parchment covered quarter baking for 6 minutes or until lightly golden.) 350*F.

Keep crusts cold until ready to bake.

Bake pie crusts according to directions on package

Tips: Form the pie dough crust onto each pie pan and try not to stretch the pie crust dough. (Refrigerate the pie pans with formed dough crusts in fridge while making the filling.) Then fill the pie crust with pumpkin filling.

Note: You can use Marie Calendar pie crusts, pack of 2 frozen pie crusts. Blind/Par Bake crusts frozen, line the top of crust with a circle of wax paper or parchment and fill with dried beans or weighted pie weights, we used Ceramic Baking Weights. Remove beans or weights after baking. Bake in a preheated oven for 7 to 10 minutes. Then add pumpkin filling.

Pumpkin Pie Filling:

*29 Ounce Canned Pumpkin

*1 (15 ounce) can Sweetened Condensed Milk

*4 Eggs, whisked with electric whisk

*1/4 teaspoon Sea Salt

*1/2 teaspoon Nutmeg

*1/2 teaspoon Mace, can substitute nutmeg but mace has a flavor I love

*2 teaspoons Cinnamon

*1/2 teaspoon Ginger

*1/8 teaspoon Cloves

*

In a bowl whisk together the canned pumpkin and milk. Set aside.

*

In a small bowl whisk the eggs and add salt, nutmeg, mace, cinnamon, ginger, cloves and whisk until all spices are incorporated evenly.

*

Combine the pumpkin and egg mixture and stir until thoroughly mixed. Pour into prepared pie crusts.

Bake prepared par baked filled pumpkin 8 inch pies for 35 to 40 minutes or until middle of the pumpkin pie is set. Smaller pies bake about 25 minutes or until centers are set.

After baking allow pies to cool and add baked crust leaves or turkeys as desired.

See Crumble Apple Pie

Enjoy!

Lindy