Is it Monday already? Wow, I was really enjoying those days off of blogging. Well, here's the scoop on my pumpkin mousse pie that never materialized. My husband didn't think it sounded good.....so I abandoned that recipe plan and decided to make a pumpkin cheesecake. I had never made a cheesecake at all before....I know shocking....so this recipe sounded fool-proof...but apparently this recipe hadn't met me yet! It seemed like it was perfect right up until I cut it. Oh boy, what a disaster. Let's not even talk about it other than to give you all great comfort in knowing that if you have flops too, then you're not alone. I'm so glad I'm not the only one that has recipes go wrong! I'll never forget the shock on one of my friend's face when I told her that I made a dinner that didn't turn out right so we had to pack up the kids and head to a restaurant. Um, ya, that happens around here. That's what I get for trying new things. But, when I try new things is also when I've discovered wonderful recipes too.
Lest you think that everything I cook turns out right and picture perfect. HA! LOL. Uh, no.
ps...no I'm not posting pictures on here of my flopped cheesecake. You were hoping weren't you?!
pasta recipe coming shortly
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5 comments:
Sorry bout your cheesecake. I always hate when I put energy into something just to throw it out (which happens more than I care to admit). I had a little gravy debacale on thanksgiving, luckily I kept a just- add- water gravy packet around for emergencies!
Me or my father-in-law always make a pumpkin cheesecake....it's one of those SUPER easy ones but everyone loves it. Want me to forward over the recipe. I know I've made my fair sure of stuff that just isn't right. LOL
Sure, Hope! I'd love to look at it! I'm hoping to try the one I have one more time. The flavor was wonderful.....but I'd be open to trying others. Thanks!
4 oz cream cheese, softened
1 tbsp milk
1 tbsp sugar
1 1/2 frozen whipped topping, thawed
1 graham cracker pie crust
3/4 cold milk
2 pks (4 serving size) vanilla instand pudding
2 tsp pumpkin pie spice
1 can of pumpkin (15 oz)
1. whisk together cream cheese, 1 tbsp milk and sugar. Gently stir in whipped topping. Spread at the bottom of pie crust. In another bowl beat 3/4 milk, pudding, spice for 1 minute. Whisk in pumpkin. Spread over cream cheese layer. Refrigerate at least 4 hrs.
This is really easy and our family loves it.
lol. i so wanted pictures!
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