For Thanksgiving we got together with three other families from church. We all made delicious food if I do say so myself. Kristen had the table beautifully decorated and was willing to take on the turkey (thank you Kristen) as well as other dishes. I made pies, rolls and corn pudding.

It was a fun and memorable day. I will miss all of these people and am glad we were able to share this holiday together.

Here we are after we've eaten. The kids were playing outside except for baby Eva.
L to R -Justin, Natalie, Gabe, Becca, Michael, Kristen, Reed, Liz, Eva

So, I don't know why I take pictures of the food I bake. I didn't make the crescent rolls from scratch and the pie crusts were store bought. I guess I was just proud that I was able to fit baking in when I was moving. I was especially happy with the pies. I never really liked pecan pie before but this caramel pecan pie was so good I'm planning on making it again around Christmas time (for my dad). I never got a picture of the corn pudding which turned out really good too. Success in the kitchen just gives my ego a little boost.

Caramel Pecan Pie, Pumpkin Pie, Blackberry Cobbler (recipes below excluding the pumpkin pie...that was just a recipe from the can).

Easy Blackberry Cobbler

Ingredients:

1 21-oz. can of blackberry pie filling

1 21 oz. can of crushed pineapple (juice included)

1 box of yellow cake mix

¾  C melted butter

1 C chopped pecans

Directions:

Pour pineapple (first) and blackberry filling in an ungreased 9x13 in. glass dish. Top it off with dry yellow cake mix and pecans. Pour melted butter over cake mix. Bake in preheated oven for 45 min. at 350.

Caramel Pecan Pie

Ingredients:

1 (9 inch) unbaked pie crust

36 individually wrapped caramels, unwrapped

1/4 cup butter

1/4 cup milk

3/4 cup white sugar

3 eggs

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1 cup pecan halves

Directions:

Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.

In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.

Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.

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