pecan topped pumpkin pie

I love Thanksgiving. In fact it's probably my favorite holiday so I had a ball this week. I cooked up a storm and then ate to my hearts content. I was in heaven. On Wednesday I roasted two small pie pumpkins and made my own pumpkin puree, so the next order of business was pumpkin pie. Since I usually do pecan pie for thanksgiving I decided to combine pumpkin pie and pecan pie. The results were tasty.

Pecan topped pumpkin pie
adapted from better homes and gardens
ingredients
1 refrigerated pie crust (or home made if you're feeling industrious)
1-1/4 cups coarsely chopped pecans
3/4 cup packed brown sugar
1 15-ounce can pumpkin
1-1/2 cups half-and-half or light cream
3/4 cup granulated sugar
3 eggs, slightly beaten
1-1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
3 tablespoons butter, melted
directions
1. Preheat oven to 375 degrees F. Prepare Deep-Dish Pie Pastry. Mix pecans and brown sugar in small bowl; place 3/4 cup pecan mixture in bottom of pie shell. Reserve remaining pecan mixture for topping. Combine pumpkin, half-and-half, granulated sugar, eggs, pumpkin pie spice, and salt in large bowl; mix well. Pour into prepared pie shell.

2. Bake for 50 minutes or until just set in center. Add butter to remaining pecan mixture; stir until moistened. Sprinkle pie filling with pecan mixture; bake for 10 minutes more or until topping bubbles around edges. Cool on wire rack.

I have not gone AWOL

but the lens to my camera did break so the photo quality might go down until Christmas, forgive me I am a broke college student and can only hope to get a new lens from Santa. The main point of this post is to let you know I have not died and that post Wednesday there will be some good stuff coming your way, I promise. Please bare with me your patience will be rewarded. I hope you all have a happy happy thanksgiving.

bacon cheddar onion biscuits

My boyfriend and I spent Saturday morning doing yard work. It was fairly chilly and cloudy but we got everything done that we needed to. Over lunch we started discussing dinner plans. "I feel like making something really comforting." I said "Yeah something like a nice creamy soup" he replied. At exactly the same moment both of our faces lit up and we said "chili" so that was settled but there was still a very important issue on the table "corn brad or biscuits?" I asked. He paused for a second and then said with complete certainty "biscuits" So I went home and found this recipe on my computer. I found it a little strange that they're baked in muffin tins but boy am I glad I tried it, because they're baked in muffin tins they sides and bottom get all golden brown and the tops get nice and crunchy but the inside stays moist and dense. It also helps that the flavor combination is awesome. The next time you serve soup give these bad boys a shot I promise it's worth it.
Bacon Cheddar Onion Biscuits
Ingredients
2 cups All-purpose Flour
1 teaspoon Baking Powder
¾ teaspoons Salt
¼ cups Vegetable Shortening (crisco, Etc)
10 Tablespoons Milk (whole Milk Is Best)
4 Tablespoons Vegetable Oil
1 whole Egg
10 slices Thick Cut Bacon, Fried And Crumbled
1 cup Finely Diced Onion
1 cup Grated Sharp Cheddar Cheese
Preparation Instructions
Sift together flour, baking powder, and salt. Using a pastry cutter, cut in shortening until all combined.
Combine milk, oil, and egg in a separate bowl. Whisk together.
Combine flour mixture, milk mixture, bacon, onions, and cheddar cheese in a large bowl. Stir gently until all combined.
Spoon batter into greased muffin tins. Bake for 20 to 22 minutes on 375 degrees until golden Remove from pan and serve warm.