Pumpkin Pie Martini

This only makes one! It's under 150 calories!

4 ounces of light vanilla soy milk
1 1/2 ounces of vanilla vodka
1 ounce of sugar-free vanilla favoring
2 tablespoons pumpkin puree (canned pumpkin)
1/4 teaspoon pumpkin pie spice

Combine all and stir until smooth. Pour into a shaker filled with ice.
Shake and strain into a chilled large martini glass.

Sounds yummy- if you try it let me know. This is one I have not experimented with yet. I was just providing another use for pumpkin puree from the Pecan Pumpkin Pie recipe!

Layered Pumpkin Pecan Pie

I'm always looking for something a little different. I have always like pecan pies and have backed chocolate pecan pie, bourbon pecan pie and even chocolate bourbon pecan pie. Here is a new twist that lets you combine two holiday favorites in one pie!

Layered Pumpkin Pecan Pie

Ingredients:
Crust for a 9" pie (homemade or store bought- how much time do you have?)

1 large egg, beaten
1 cup of pumpkin puree (I will post a martini recipe that uses the rest of the pumpkin!)
1/3 cup sugar
1 Tablespoon cream or whole milk or half & half
1/2 teaspoon cinnamon-rounded
1/4 teaspoon of nutmeg
1/4 teaspoon of ground ginger

2 eggs beaten
2/3 cup light Karo cane syrup
1/2 cup sugar
3 tablespoons melted butter
1/2 teaspoon vanilla extract
1 cup pecans (whole or chopped)

Directions:
Preheat over to 375 degrees.
Combine the set of ingredients for the pumpkin layer and spread carefully in the bottom of the pie crust.
Combine the set of ingredients for the pecan layer and carefully spoon the mixture over the pumpkin layer in the pie crust.
Bake for 50 minutes

Coffee Glazed Pecans

COFFEE-GLAZED PECANS

My neighbor Lisa Klosinski brought me some of these along with some Starbucks' Via at Christmas. What a perfect combination! I had to ration them out to make sure I did not eat them all at once. They are awesome! I didn't share any of them, but now I hope to try the recipe and promise to share them with others. Thanks Lisa for sharing the recipe!!

Ingredients:
1 1/2 cups pecans (halves preferably)
1/4 cup granulated sugar
2 Tablespoon water
2 tsp. instant coffee
1/4 tsp. cinnamon

Directions:
In large skillet, combine sugar, water, instant coffee & cinnamon; mix well, then add pecans.
Bring to boil over medium heat, stirring constantly. Boil 3 minutes, stirring constantly, until pecans are well glazed.
Spread on waxed paper to cool.

NOTE: if using electric skillet, heat all ingredients approximately 4 minutes at 225 degrees F, stirring constantly.

Brie in Phyllo

Baked Brie

Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients:
• 1 8-ounce wedge Brie cheese
• 1/3 cup cherry preserves or other favorite
• 15 frozen mini phyllo shells

Preparation:
Preheat oven to 350 degrees F. Cut Brie into 3/4" cubes; remove rind if desired. Place one piece of cheese in each filo cup; place on rimmed baking sheet or in tart pan.
Bake for 10-12 minutes or until cheese melts and starts to bubble. Remove from oven; immediately top each with a teaspoon of cherry preserves. Serve immediately.