Welcome to my Blog!


I am so glad you stopped by. A couple of months ago I saw the movie Julie & Julia, where a young woman decides to take a year and make every recipe in Julia Child's French Cookbook. I enjoyed the movie very much and became intrigued. Maybe I could do something like that, so, I got out my barely used, 13 year old, Better Homes Cookbook and started flipping through. Thus began my cooking experiment.

Cooking is something I have always hated to do, it was a chore for me, not a pleasure. I am not a professional cook, and never will be, but the movie ignited a spark in me and revealed a new discovery, cooking can be fun!

I am learning that with patience, motivation, and good recipes anyone can be a good cook. Believe me, if I can do it, so can you! I hope you will experiment along with me and let me know what you think of the recipes I share.

I will post each new recipe I try along with a picture (I can't stand cookbooks that don't include pictures!) so you can see the final product. I will also share tips that I have learned along the way. For you seasoned chefs, the tips may seem like common sense, but for those of us who are dummies in the kitchen, they are epiphanies.

Happy Cooking!
Nancy

Wednesday, December 1, 2010

Butter Pecan Pumpkin Pie


I made this for Thanksgiving and when my niece came up to me three different times to tell me how much she liked it, I knew it was a hit!



Ingredients

  • 1 quart butter pecan ice cream, softened
  • 1 pastry shell (9 inches), baked
  • 1 cup canned pumpkin
  • 1/2 cup sugar
  • 1/4 teaspoon each ground cinnamon, ginger and nutmeg
  • 1 cup heavy whipping cream, whipped
  • 1/2 cup caramel ice cream topping
  • 1/2 cup chocolate ice cream topping, optional

  • Additional whipped cream

Directions

  • Spread ice cream into the crust; freeze for 2 hours or until firm. In a small bowl, combine the pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze for 2 hours or until firm. May be frozen for up to 2 months.
  • Remove from the freezer 15 minutes before slicing. Drizzle with caramel ice cream topping. Drizzle with chocolate ice cream topping if desired. Dollop with whipped cream. Yield: 6-8 servings.

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Disclaimer:


None of the recipes posted on this site are mine, they are all taken from other sources, or given to me to try. I am not nearly creative enough or good enough in the kitchen to have come up with any of them.

I also cannot promise that any of these recipes are going to turn out good, or taste good for that matter, so you try them at your own risk.

Enjoy!!! Nancy SmileyCentral.com