Welcome to our Thanksgiving page!  I am so excited this time of year, when the weather cools down and holidays come around.  I spend a lot of time in my yard in my catnip garden.  Maybe I can get mommy to sprinkle some catnip in the dishes she is making for Thanksgiving.

Somewhere in this pile of fall leaves is my big sister Mickey.  This is the time of year that my daddy has to spend a lot of time raking.  We help him as much as we can.  We scatter, he rakes.

My sister Tinkerbell is on the lookout for the turkey mommy is cooking.  I hope mom cooks a big one cause there are a lot of us kitties and we are always hungry. TeeHee.

Stormy is not sure he can trust Tinkerbell to tell him when the turkey is done, so he is keeping a lookout for himself.

Mommy cooks a lot of special things for Thanksgiving.  Most of the time the weather is nice on Thanksgiving Day so mommy cooks the turkey on the outdoor grill.  She cooks and bakes lots of special things and we want to share some of her dessert recipies with you!

I keep telling my little brother Stormy that dad is not a horsey, but he just won't listen.  Oh well maybe he will out grow it.

"Praline Pumpkin Pie"

1   9 inch unbaked pastry shell          1   14 oz bag Kraft caramels               1   12 oz can evaporated milk             1   cup chopped pecans, toasted         1   16 oz can pumpkin 3/4   cup sugar    2   eggs, beaten    1   teaspoon cinnamon 1/2   teaspoon salt 1/2   teaspoon ground ginger              1/4   teaspoon ground cloves    2   tablespoons milk    1   pint whipping cream, whipped Heat oven to 425 Prepare crust & place in a 9" pie pan, Flute edges Bake 5 minutes Melt caramels with 1/4 cup evaporated milk over low heat, stirring until smooth.  Add nuts Spread 1 cup caramel mixture on bottom of crust Set remaining caramel mixture aside Mix pumpkin, remaining evaporated milk, sugar, eggs, salt, cinnamon, ginger & cloves until well blended. Pour over caramel mixture in crust Bake 15 minutes Reduce temperature to 350 Continue baking 40-50 minutes or until set. Cool Stir reserved caramel mixture with 2 tablespoons milk over low heat. Spread over top of pie. Cool Garnish pie with whipped cream

"Pumpkin Torte"

Crust 2 1/2   cups graham cracker crumbs   1/2   cup sugar                                1/2   cup melted butter or margarine        Combine & mix till well blended Press into a 9 x 13" pan                               Filling     2   whole eggs   3/4   cup sugar     1   8 oz cream cheese, softened     3   egg yolks           3   egg whites                    1   16 oz can pumpkin   1/2   cup sugar   1/2   cup milk                     1/2   teaspoon salt                          3/4   tablespoon cinnamon     1   envelope unflavored gelatin   1/4   cup cold water   1/4   cup sugar     1   8 oz cool whip Beat together the 2 whole eggs, 3/4 cup sugar & cream cheese Beat well Spread over crust    Bake at 350 for 17 - 20 minutes In saucepan mix together egg yolks, pumpkin, 1/2 cup sugar, milk, salt & cinnamon Cook over low - med flame until thickened (about 5 minutes) Set aside to cool Dissolve gelatin in 1/4 cup water, add to cool pumpkin mixture Beat egg whites until stiff Gradually add 1/4 cup sugar & continue beating Fold into cooled pumpkin mixture Spread over cheese layer on crust Top with cool whip before serving Keep refrigerated

"Pumpkin Toffee Cheesecake"

Crust 1 3/4  cups (about 14 to 16) crushed shortbread cookies     2  tablespoons butter or margarine, melted Combine cookie crumbs & butter in small bowl.   Press onto bottom & 1 inch up side of ungreased 9-inch springform pan. Bake in a preheated 350 oven for 6 to 8 minutes     (do not allow to brown). Cool on wire rack for 10 minutes.                                  Filling     3  8 oz pkg cream cheese, softened          1 1/4  cups packed brown sugar                      1  15 oz can pumpkin   2/3  cup evaporated milk                          2  large eggs     2  tablespoons cornstarch   1/2  teaspoon ground cinnamon     1  cup chopped or crushed toffee candies Beat cream cheese & brown sugar in large bowl until creamy. Add pumpkin, evaporated milk, eggs, cornstarch & cinnamon Beat well     Pour into crust Bake at 350 for 60 to 65 minutes or until edge is set but center still moves slightly. Remove from oven; top with toffee candy pieces                                  Topping     1  cup sour cream, at room temperature           2  tablespoons granulated sugar                  1/2  teaspoon vanilla extract     1  caramel ice cream topping Combine sour cream, granulated sugar & vanilla extract in small bowl Mix well       Spread over warm cheesecake Bake for 8 minutes Cool completely in pan on wire rack Refrigerate for several hours or over night Drizzle with caramel topping before serving

"Pumpkin Ice Cream Pie"

Crust   30   Pecan Sandies cookies 1/2   cup butter or margarine, melted Crush cookies in a blender Mix well with margarine Reserve 1/3 cup crumbs for topping Press remainder of crumbs into bottom of a 9x12" pan                   Filling Soften 1/2 gallon pumpkin ice cream in a large bowl Stir & work with it until it can be spread over crust Freeze until firm                   Topping    1  12 oz jar caramel ice cream topping    1  8 oz carton Cool Whip 1/3  cup reserved cookie crumbs from crust Spread caramel topping over ice cream Spread cool whip over topping Top with reserved cookie crumbs Freeze

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Colors Of The Wind

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Miss Pita's