When life gets in the way: October 2010

Sunday, October 31, 2010

No children again this night

So an other Saturday night, and the two younger children are away at friends again. This is becoming a weekend thing with them. I am so not used to this. So hubby and I decided to go out for dinner just he and I. That doesn't happen very often but it would be different and nice just the two of us. I went and took a nice long bath and put make up on and put my ready are you ready size 12 yes size 12 jeans on. Can you tell I was a little bit excited about that. I know I was so I can be excited for me and every one else.

So we went to a Mexican restaurant down town Moline. called La flamma and boy was it ever so good. Now that I can somewhat taste what I am eating I am enjoying life so much more. At least somewhat of what i can taste now I am enjoying. But not to the point of over eating as I am still dieting and don't want to gain any weight. So far with the no smoking that has not been an issue. I am still losing or staying the same. So that is the same thank goodness.

Vaping the sweet flavors I think helps not being hungry. I got some free samples of some juice yesterday that was out of this world. So I have reinvented myself some and I am liking this. I am really liking the no smoking part.

Okay so we are sitting here watching all the Halloween movies we are now on number 4 the return of Michael Myers. I can only say that these are the only scary movies I can watch, don't ask me why but I can. Scary movies and I don't get along at all. But here I am watching a marathon of them.

So soon it will be Thanksgiving, then the day after and shopping, I know we wont need a whole lot but we have to go it's tradition. Walmart at midnight and then the rest of the stores. It's something we have done for years, and years. Oh well we will have to see what the ads bring, Can not wait till they come out. For a sneak preview go to Gottadeal.com and they will have them all way before hand.

Saturday, October 30, 2010

Adults play the team,

So we have a scrimmage game with the Softball team, Parents against the players. I can tell you that I have not played softball in umpteen years. I have not swung a bat, played a position since. I have not done this in so long. Can not say I am excited or not. Although I am wearing Diva's sweat pants, and they fit. Now granted we buy her sweat pants larger then her size as she likes them baggy But I know we don 't but them that big. I am also wearing a tee shirt that I have not worn one of them out of the house in months and when I mean months I mean months They have been my bed time sleep wear. Tennis shoes grace my feet, another thing I have not worn in months. Since I had my toe done. So can we say I am ready to play. Nooooooooooooo I am old, too old to play so I tell myself.

SO I have informed the family that lives in the house that is becoming cleaning time. Not just pick up the house clean I mean clean. I want all the panelling washed down from top to bottom, the curtains all washed, the blinds and then shampoo the carpets all before I even attempt to decorate the house for Christmas. I want the nicotine gone from the house. I want a house that smells good, and not such burn stuff to mask the odor of the house when I burn tarts and buy pine cones. So that will be the task to do. Since it has been 25 day's since cigarettes have been smoked in this house. so that is a good thing in it's self.

well off to the ballgame

Friday, October 29, 2010

Life in General

Well last night we had student lead parent conferences which went fairly well. Lilman still likes to be the center of attention. Still rushes through his work and doesn't assert the God given brains he was given. But what else is new, every year every teacher say's the same thing. He is so smart wish he would apply himself. Gee tell me how to make and I will answer that 10,000.00 question. His report card was good well it was very good. 2 A's 4 b and a c plus so what is he not doing I wonder.

Do they want to tie him to the chair and put electrodes to his head to make him learn more. These are the best grades he has had in for ever. But he doesn't stay on task, he disrupts the class. He likes to be the center of attention. Well hello he is the 4th child he has always been the center of attention what did they think he was not going to want to be in 6th grade.

Now Diva, glowing reports as always. Although in math her absents caused her difficulty, Oh welll we were on vacation she went a cruise, and duh she hates math. Well I am glad she is back on track so you say, I didn't think she was off the track.

She puts forth effort in all her classes, she is a pleasure, she goes above and beyond what is required, Really well then can you send that child home because I get the wrong one every day.

3 b's 3 a' and a c plus. Really not much different then lilman but man oh man the comments sure are.

Can you tell I hate conferences, My children know what I expect, and they have accomplished this with how they work. I never understood teachers and never will, Lilman his own soul and if they push him he will shut the learning down. Because believe it or not he his learning and his grades are a product of that.

So we will see how the year progresses,

Business student when he was in I believe 6th grade could have been 5 I missed his conference and it upset his teacher. So she called me and said I had to come in, and we had to meet, I asked her if I could ask her a few questions first.

Is he a joy to have in the room , Yes, Does he do his work , Yes ,is he a problem oh no I love having him in class. Okay then why do I have to come if you are going to tell me the same thing every one else does. Okay so that was out meeting.

So I thought I would report on the weight lose, So I am down another pants size, that makes three sizes down. Yeah me. And to think I got rid of this past winter all that size clothes. Not a good thing, some of those were my favourites and thinking I would never be that size again. Makes me sad. Although if you look at the BMI for me I am still over weight by 30 pounds, where it wants me to lose this 30 pounds I do not know. I want to lose at least another 20 never thought of 30.

Almost a month now and no smoking, Yeah me. I am enjoying this a lot as I don 't smell except for ,my body spray and perfume I wear. So that excites me. I guess the final stage of my make over is deciding what to do with my teeth. Yeah my teeth they are bad I know. Do I keep them, cap them and go forward, have them pulled and wear oh gosh you know.

what I would really like is a complete make over like they do on what not to wear, I would love to be on that show and learn how I should dress, along with how I do dress. For those who don't know it is a show in TLC it has it season premier tonight. It would be so good to have some one show me how to dress, wear my hair and do my make up. Oh well I can dream

Wednesday, October 27, 2010

Lilman and Iowa city

So this morning was an easy morning no one had to get up too early as Lilman has his 6 month check up in Iowa city. He sees a specialist for his growth. He hates going as they check him all over and when I say all over I mean all over. But they good news is he has gone from the 7th percentile to the 9th percentile. He is growing but not fast enough I still think. They drew blood again to check all his levels and did another x-ray for bone density. The bone density will be the deciding factor I think. A year ago before the med for his thyroid he had the bone growth of a 7 year old. So we are hoping for better results this time. If not I think it will be time to see about growth Hormones.

Diva had catching practice and batting practice. This coach is awesome I can not begin to tell you how great he is. I do think he has her best interest, and she is learning so much from him. It is only going to make her a better ball player, and that is the ultimate goal.

But being a better ball player has put a sacrifice on her as far as dance. She was hoping that cutting back on dance there would be a hip hop team and she could stay connected with all her friends but no one tried out for the team and there is not one and she now is in limbo. I thought we had all of this figured out when she decided to do this but no not going to happen. Still waiting on word for her solo's and i really don't see that happening any time soon. I wish the studio owner would tell us one way or another now instead of getting this child's hopes up and then dashing them down. I will find out this week one way or another because this is not fair to Diva at all. If there isn't going to be solo's then there is no reason for her to be in the production or even go for that matter. So that will have to be another decision we will have to make Diva and I.

I really didn't want it to ever come to this but when you tell a child something and it's your idea you really should stick to your word.

So I want to shout out to my cruise buddy. I was sorry to read that you will have surgery from your encounter with the shelf on the cruise I hope it all goes well and you have godspeed in your recovery.

Well we will chit chat tomorrow

Tuesday, October 26, 2010

So Planning Thanksgiving for the elderly

This is the 14th year I have cooked dinner for the elderly at one of the properties I manage. Menu has always been the same and I am bored with cooking it. I am trying to decide if I want to keep it buffet style or if I want to serve them their dinner. I am leaning towards serving but we will see.

I do not normally serve drinks but coffee but think I am change that up too here are some of the punches I am deciding on

Percolator Punch Recipe

Ingredients

9 cups apple cider
1/2 cup cinnamon red-hot candies

Directions

Pour apple cider into percolator; place candies in percolator basket. Cover and begin the perking cycle. When cycle is complete, remove the basket and leave punch in the pot to keep warm

Mocha punch

Ingredients

4 cups brewed coffee
1/4 cup sugar
4 cups milk
4 cups chocolate ice cream, softened

Directions

In a container, combine coffee and sugar; stir until sugar is dissolved. Refrigerate for 2 hours. Just before serving, pour into a punch bowl. Add milk; mix well. Top with scoops of ice cream and stir well.

Snow punch

Ingredients
1 cup lemon juice
5 medium ripe bananas
1 cup sugar
2 cups half-and-half cream
1 liter lemon-lime soda, chilled
1 pint lemon or pineapple sherbet
1/4 cup flaked coconut, optional
Directions
In a blender, cover and process the lemon juice, bananas and sugar until smooth. Add cream; blend until smooth. Cover and refrigerate.
Just before serving, pour banana mixture into a punch bowl. Stir in soda. Top with lemon sherbet and coconut if desired.
coffee punch

Ingredients
4 cups brewed vanilla-flavored coffee, cooled
1 can (12 ounces) evaporated milk
1/2 cup sugar
1/2 gallon vanilla ice cream, softened
Ground cinnamon
Directions
In a large container, combine the coffee, milk and sugar; stir until sugar is dissolved. Spoon ice cream into a punch bowl; pour coffee mixture over the top. Sprinkle with cinnamon. Serve immediately.
Grinch punch

Ingredients
1/3 cup sugar
6 tablespoons plus 1-1/2 teaspoons water
1/3 cup evaporated milk
1/2 teaspoon almond extract
12 drops neon green food coloring
1 bottle (2 liters) lemon-lime soda, chilled
2 pints vanilla ice cream
Directions
In a large saucepan, combine sugar and water. Cook and stir over medium heat until sugar is dissolved; remove from the heat. Stir in milk and extract. Transfer to a bowl; cool to room temperature. Cover and refrigerate until chilled.
Just before serving, transfer milk mixture to a punch bowl. Stir in the food coloring and soda. Top with scoops of ice cream.
So I am trying to decide on one of these to make maybe
Appetisers
Pumpkin pie Dip
Ingredients
1 package (8 ounces) cream cheese, softened
2 cups confectioners' sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger
Gingersnap cookies
Directions
In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps. Refrigerate leftovers
Fruited turkey
Ingredients
1 large watermelon
2 whole cloves
2 medium cantaloupe, cut into 1-inch balls, divided
1 red chili pepper
4 medium navel oranges
2 pounds green grapes
Wooden skewers (12 inches)
Directions
Thoroughly wash and dry watermelon. With a sharp knife, cut a thin slice from bottom of watermelon so it lies flat.
Using a small sharp knife, lightly score a horizontal cutting line around middle of the melon, leaving 4 in. on each side of stem end unscored for the head. Next, score a vertical line over top of melon, connecting both ends of the horizontal line. Using a long knife, cut through melon along the vertical cutting line. (Stop cutting at the horizontal cutting line.) Then, cut through the melon along the horizontal cutting line. Gently pull off cut section.
For turkey's head, cut a 2 in. half-circle at top. Make a scalloped edge, using the rounded edge of a 1-in. circle cutter. With a sharp knife, cut along the scalloped lines; discard scrapes. For eyes, insert a clove into the center of each of two cantaloupe balls. Using toothpicks, attach eyes; add a chili pepper wattle.
With a vegetable peeler, cut peel from oranges. (Save oranges for another use). Thread grapes, orange peel and remaining cantaloupe balls onto skewers; add to turkey for feathers. Yield: 9 servings.

TIP: Once guests each have a skewer, you can slice and serve the remaining watermelon.
Cucumber Canapes

Ingredients
1 cup mayonnaise (no substitutes)
1 package (3 ounces) cream cheese, softened
1 tablespoon grated onion
1 tablespoon minced chives
1/2 teaspoon cider vinegar
1/2 teaspoon Worcestershire sauce
1 garlic clove, minced
1/4 teaspoon paprika
1/8 teaspoon curry powder
1/8 teaspoon each dried oregano, thyme, basil, parsley flakes and dill weed
1 loaf (1 pound) white or rye bread
2 medium cucumbers, scored and thinly sliced
Diced pimientos and additional dill weed
Directions
In a blender or food processor, combine the mayonnaise, cream cheese, onion, chives, vinegar, Worcestershire sauce and seasonings. Cover and process until blended. Cover and refrigerate for 24 hours.
Using a 2-1/2-in. biscuit cutter, cut out circles from bread slices. Spread mayonnaise mixture over bread; top with cucumber slices. Garnish with pimientos and dill
Basil Cream cheese Bruschetta
Ingredients
12 slices French bread (1/2 inch thick)
1/2 cup chopped seeded tomato
2 tablespoons chopped green onion
1 tablespoon chopped ripe olives
4 ounces reduced-fat cream cheese
1 tablespoon minced fresh basil
Directions
Place bread on an ungreased baking sheet. Broil 6-8 in. from the heat for 3-4 minutes or until golden brown. Meanwhile, in a small bowl, combine the tomato, onion and olives; set aside.
Combine cream cheese and basil; spread over the untoasted side of bread. Broil 3 minutes longer or until cheese is melted and edges are golden brown. Top with tomato mixture. Serve warm. Yield: 1 dozen.
Ultimate Party Meatballs
Ingredients
1 14-ounces can Ocean Spray® Jellied Cranberry Sauce
1 12-ounce bottle Heinz® Chili Sauce
1 2-pound bag frozen, pre-cooked, cocktail-size meatballs
Directions
Combine sauces in a large saucepan. Cook over medium-low heat, stirring until smooth. Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally. Yield: 30 appetizer servings.

Slow Cooker Preparation: Place meatballs in a slow cooker. Combine sauces and pour over meatballs. Cover and cook 4 hours on HIGH.
Chicken salad puffs
Ingredients
1 cup water
1/2 cup butter, cubed
1/2 teaspoon salt
1 cup all-purpose flour
4 eggs

Filling:
2 cups finely chopped cooked chicken
1 can (8 ounces) crushed pineapple, drained
1/2 cup mayonnaise
1/4 cup chopped celery
1/4 cup thinly sliced green onions
1/4 cup chopped pecans
2 tablespoons sweet pickle relish
1/4 teaspoon onion salt
1/4 teaspoon garlic salt
1/4 teaspoon paprika
Salt and pepper to taste
Directions
In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny.
Drop by rounded teaspoonfuls 2 in. apart onto a greased baking sheet. Bake at 400° for 15-20 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool.
Split puffs and set tops aside; remove soft dough form inside. In a large bowl, combine the filling ingredients. Fill puffs and replace tops. Chill until serving. Refrigerate leftovers.
Turkey Cheese ball
Ingredients
2 packages (8 ounces each) reduced-fat cream cheese
6 ounces deli smoked turkey, finely chopped
1 cup (4 ounces) shredded cheddar cheese
1 tablespoon finely chopped onion
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder

DECORATIONS:
3 packages (3 ounces each) cream cheese, softened
2 tablespoons milk
Brown, orange and yellow paste food coloring
6 large oval crackers
1 large sweet red pepper
1 small yellow summer squash
1 cup pecan halves
Assorted crackers
Directions
In a small bowl, beat the first six ingredients until combined. Shape into a ball; wrap in plastic wrap. Refrigerate for 1 hour or until firm.
In another small bowl, beat cream cheese and milk until smooth. Divide among four small bowls. With food coloring, tint one bowl brown, one dark orange and one light orange (using yellow and orange); leave one bowl plain.
Transfer each mixture to a heavy-duty resealable plastic bag; cut a small hole in a corner of each bag.
For turkey tail feathers, decorate the top halves of large oval crackers with tinted cream cheese.
Using the red pepper, form the turkey head, neck and wattle. For beak, cut a small triangle from summer squash; attach with cream cheese. Add eyes, using brown and plain cream cheese. Insert pecan halves and decorated crackers into cheese ball. Serve with assorted crackers.
Veggies and Potatoes
Savory Green bean casserole
Ingredients
1 package (16 ounces) frozen cut green beans
1 medium onion, chopped
1 garlic clove, minced
1 teaspoon butter
1/2 pound fresh mushrooms, chopped
1 can (12 ounces) fat-free evaporated milk
1/4 cup all-purpose flour
1/2 cup fat-free milk
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
1/8 to 1/4 teaspoon pepper

TOPPING:
2 cups sliced onions
1 teaspoon butter
1/2 cup soft bread crumbs
Directions
Place beans in a microwave-safe dish. Cover and cook on high for 7-9 minutes or until tender; drain.
In a large nonstick skillet, cook onion and garlic in butter over medium heat until tender, about 4 minutes. Add mushrooms; cook until softened. Reduce heat to medium-low; gradually stir in evaporated milk. Combine flour and milk until smooth; gradually stir into mushroom mixture. Add the soy sauce, salt, poultry seasoning and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in beans. Transfer to a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 375° for 15 minutes.
Meanwhile, for topping, in a small nonstick skillet, cook onions in butter over medium-low heat until golden brown. Add bread crumbs; cook until dry and golden brown. Sprinkle over casserole. Bake 7-10 minutes longer or until heated through and topping is browned. Let stand for 10 minutes before serving.
Scalloped corn
Ingredients
4 cups fresh or frozen corn
3 eggs
1 cup milk
1 cup crushed saltines (about 30 crackers), divided
3 tablespoons butter, divided
1 tablespoon sugar
1 tablespoon finely chopped onion
Salt and pepper to taste
Directions
In a large bowl, combine the corn, eggs, milk, 3/4 cup cracker crumbs, butter, sugar, onion, salt and pepper. Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with remaining cracker crumbs. Bake, uncovered, at 325° for 1 hour or until a thermometer reads 160°
Moist Poultry dressing
2 jars (4-1/2 ounces each) sliced mushrooms, drained
4 celery ribs, chopped
2 medium onions, chopped
1/4 cup minced fresh parsley
3/4 cup butter, cubed
1-1/2 pounds day-old bread, crusts removed and cubed (about 13 cups)
1-1/2 teaspoons salt
1-1/2 teaspoons rubbed sage
1 teaspoon poultry seasoning
1 teaspoon dried thyme
1/2 teaspoon pepper
2 eggs
1 can (14-1/2 ounces) chicken broth or 14-1/2 ounces vegetable broth
Directions
In a large skillet, saute the mushrooms, celery, onions and parsley in butter until the vegetables are tender. In a large bowl, toss the bread cubes with salt, sage, poultry seasoning, thyme and pepper. Add the mushroom mixture. Combine eggs and broth; add to the bread mixture and toss.
Transfer to 5-qt. slow cooker. Cover and cook on low for 4-5 hours or until a meat thermometer reads 160°
Mallow topped Sweet Potatoes
Ingredients
6 cups hot mashed sweet potatoes (prepared without milk and butter)
1 cup milk
6 tablespoons butter, softened
1/2 cup packed brown sugar
1 egg
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoon vanilla extract
3/4 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
18 large marshmallows
Directions
In a large bowl, beat the sweet potatoes, milk, butter, brown sugar, egg, cinnamon, vanilla, allspice, salt and nutmeg until smooth.
Transfer to a greased shallow 2-1/2-qt. baking dish. Bake, uncovered, at 325° for 40-45 minutes or until heated through. Top with marshmallows. Bake 5-10 minutes longer or until marshmallows just begin to puff and brown
Desserts
I will make an apple, cherry and Blueberry pie, I make others and trying to decide on which along with other desserts
Pilgrim hat cookies
Ingredients
1 cup vanilla frosting
7 drops yellow food coloring
32 miniature peanut butter cups
1 package (11-1/2 ounces) fudge-striped cookies
32 pieces orange mini Chiclets gum
Directions
In a small shallow bowl, combine frosting and food coloring. Remove paper liners from peanut butter cups.
Holding the bottom of a peanut butter cup, dip top of cup in yellow frosting. Position over center hole on the bottom of cookie, forming the hatband and crown. Add a buckle of Chiclets gum. Repeat with remaining cups and cookies.
Coconut Cream Pie
Ingredients
1-1/2 cups cold milk
1/2 teaspoon coconut extract
1 package (3.4 ounces) instant vanilla pudding mix
1 package (8 ounces) cream cheese, softened
1 cup flaked coconut, divided
1 carton (8 ounces) frozen whipped topping, thawed
2 graham cracker crusts (9 inches each)
Directions
In a bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
In large bowl, beat cream cheese. Stir in pudding and mix well. Fold in 1/2 cup coconut and whipped topping. Spoon into the crusts. Toast remaining coconut; sprinkle over pies. Refrigerate until serving. Yield: 2 pies
Candy Bar pie
Ingredients
1 package (8 ounces) cream cheese, softened
1 carton (8 ounces) frozen whipped topping, thawed
4 Butterfinger candy bars (2.1 ounces each)
1 graham cracker crust (9 inches)
Directions
In a small bowl, beat the cream cheese until smooth. Fold in whipped topping. Crush the candy bars; fold 1 cup into cream cheese mixture. Spoon into crust. Sprinkle with remaining candy bar crumbs. Refrigerate for 2-4 hours before slicing.
Banana Cream Pie
Ingredients
3/4 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, lightly beaten
2 tablespoons butter
1 teaspoon vanilla extract
1 pastry shell (9 inches), baked
3 medium firm bananas
Whipped cream and additional sliced bananas
Directions
In a saucepan, combine sugar, flour and salt; stir in milk and mix well. Cook over medium-high heat until mixture is thickened and bubbly. Cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount into egg yolks; return all to saucepan. Bring to a gentle boil. Cook for and stir 2 minutes; remove from the heat. Add butter and vanilla; cool slightly.
Slice the bananas into pastry shell; pour filling over top. Cool on wire rack for 1 hour. Store in the refrigerator. Before serving, garnish with whipped cream and bananas.
Banana Chocolate Cream pie
Directions
Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges.
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Sprinkle toffee bits over crust; layer with banana and pudding. Spread with whipped topping. Refrigerate for at least 1 hour before serving. Store leftovers in the refrigerator. Yield: 4 servings.
Easy Pumpkin Pie
Ingredients
3 eggs
1 cup canned pumpkin
1 cup evaporated milk
1/2 cup sugar
1/4 cup maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon maple flavoring
1/2 teaspoon vanilla extract
1 unbaked pastry shell (9 inches)
Additional pie pastry, optional
Whipped cream, optional
Directions
In a large bowl, beat the first 10 ingredients until smooth; pour into pastry shell. Cover edges loosely with foil.
Bake at 400° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted near the center comes out clean. Remove foil. Cool on a wire rack.
If decorative cutouts are desired, roll additional pastry to 1/8-in. thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped cookie cutters. With a sharp knife, score leaf veins on cutouts.
Place on an ungreased baking sheet. Bake at 400° for 6-8 minutes or until golden brown. Remove to a wire rack to cool. Arrange around edge of pie. Garnish with whipped cream if desired.
No Cook Coconut pie
Ingredients
2 packages (3.4 ounces each) instant vanilla pudding mix
2-3/4 cups cold milk
1 teaspoon coconut extract
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup flaked coconut
1 graham cracker crust (9 inches)
Toasted coconut
Directions
In a large bowl, beat dry pudding mixes, milk and coconut extract on low speed until combined. Beat on high for 2 minutes. Fold in whipped topping and coconut. Pour into the crust. Sprinkle with toasted coconut. Chill until ready to serve. Refrigerate leftovers
Old fashion Custard Pie
Ingredients
Pastry for single- or double-crust pie (9 inches)
4 eggs
2-1/2 cups milk
1/2 cup sugar
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 teaspoon salt
Directions
Line 9-in. pie plate with bottom pastry; trim to 1/2 in. beyond edge of plate; flute edges or prepare a braided crust (see Editor's Note). Bake at 400° for 10 minutes.
In a large bowl, beat eggs. Add remaining ingredients; mix well. Pour into crust. Cover edges with foil. Bake for 20-25 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 6-8 servings.
Pumpkin Cheesecake pie
Ingredients
2 cups finely crushed pecan shortbread cookies
1 tablespoon all-purpose flour
3 tablespoons butter, melted

FILLING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1 cup sugar
1 can (15 ounces) solid-pack pumpkin
3 tablespoons all-purpose flour
1 tablespoon milk
1 teaspoon ground cinnamon
1/4 teaspoon each ground ginger, nutmeg and cloves
3 eggs, lightly beaten
Whipped cream, optional
Directions
In a small bowl, combine the cookie crumbs, flour and butter; press into an ungreased 9-in. deep-dish pie plate. Bake at 350° for 9-11 minutes or until lightly browned. Cool on a wire rack.
For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, flour, milk and spices. Add eggs; beat on low speed just until combined. Pour into crust.
Bake at 350° for 40-50 minutes or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving. Serve with whipped cream if desired
Flock of Turkeys
Ingredients
48 sugar cookies (3 inches)
1 package (12 ounces) chocolate and marshmallow cookies
1 can (16 ounces) chocolate frosting
1 cup vanilla frosting
Yellow and red paste food coloring
Directions
Using a serrated knife, cut 1/2 in. from one side of 24 sugar cookies. Using a sharp knife, cut marshmallow cookies in half vertically. Spread chocolate frosting over the bottom of each marshmallow cookie half; align cut edges of a marshmallow cookie and a sugar cookie, and press together to form each turkey body and feathers.
Spread chocolate frosting over the cut edges of each turkey; position and attach near the back edge of a whole sugar cookie.
Cut a small hole in the corner of a pastry or plastic bag. Insert a #12 round pastry tip; fill bag with 3/4 cup chocolate frosting. Pipe a neck and head on each turkey.
Tint 1/2 cup vanilla frosting yellow and 1/2 cup red. With a #3 round pastry tip and yellow frosting, add eyes, beaks and legs. With #3 round tip and red frosting, pipe snood and tail feathers. Store in the refrigerator
So help me pick pies, and punch and appetizers