Pie Cutters,

I have to admit that there isn't anything special about the actual pumpkin pie...
I used Pillsbury Pie Crust and the recipe off of the can of Pumpkin,
but I had to show off my cute decorative pie cutters from Williams-Sonoma!!!
I saw them in their catalog and thought they were
a cute way to fancy up my Thanksgiving Pie.
I just used left over pie crust, cut out the shapes and brushed with milk on the back of each shape to help them stick. I also covered the entire crust with aluminum foil the whole time that I cooked.... this was just so the crust would not get too dark!!!

Choclate Lemon Pudding Dessert

This is one of my favorite desserts that my mom makes. She actually made it by accident. The original recipe did not call for Lemon Pudding, but she accidentally bought it and just decided to try it anyway. We have made it that way ever since!!!!

Crust:
2 cups flour
2 cubes margarine softened
1/2 cup pecans chopped

mix ingredients and spread on bottom of 9x13 dish. bake at 375 degrees for 15 minutes.

1st Layer:
2 cups Cool Whip
16 oz. cream cheese
2 cups powdered sugar

mix and spread over cooled crust.

2nd Layer:
2 packets chocolate pudding
2 packets lemon pudding
6 cups milk

mix and spread over cream cheese mixture.

Top with Cool Whip and refrigerate for 1 hour prior to serving.

Broccoli & Cheese Soup

1 cup Chicken Broth

10 ounces Broccoli (can use frozen)

1 medium onion, chopped into small pieces

¾ cup Butter

4 cups Milk

¼ Tsp Garlic Powder

½ Tsp Salt

1 tsp Basil (I used fresh finely chopped from my garden)

½ Tsp Seasoned Pepper

3 Cup Shredded Cheddar Cheese (I used Sharp natural cheddar)

Bring Chicken Broth to boil in large pan. Add broccoli, and chopped onions. Cover, reduce heat and simmer 4 to 5 minutes. Remove from heat. In a second pan, melt butter over low heat. Add flour and stir until smooth and bubbly. Gradually add milk using wire whip. Stir over medium heat until thick and smooth. Add garlic powder, salt, basil, pepper and cheese. Stir until smooth. Pour cheese sauce mixture into vegetable mixture. Stir until blended. Serve topped with shredded cheese, sour cream and Paprika.

This recipe is a cheese soup base, if you want it thicker, you can add a little corn starch. You may substitute or add cauliflower, carrots, squash or potatoes or whatever you like.

I used Lyndsy’s French bread recipe and made bread sticks to serve with this soup. Awesome!