Easy Homemade Marshmallow Cream "Fluff"

Making your own homemade Marshmallow Cream “Fluff” is simple! The light, fluffiness is delicious when you pair it up with peanut butter or spread it over your favorite dessert.
Ingredients Needed:
3 egg whites
2 c. light corn syrup
1/2 tsp. salt
2 c. sifted confectioners’ sugar
1 T. vanilla extract
Using an electric mixer, in a large mixing bowl, combine egg whites, corn syrup, and salt. Beat for approximately 10 minutes on medium-high until thick. Reduce speed of mixer to low and gradually add the confectioners’ sugar until completely mixed. Then add the vanilla extract and beat until well blended. 
Yields approx: 2 quarts
Storage: Store covered, in plastic container in refrigerator for up to 2 weeks. Freeze for up to 2 months.

Linked With:
Savvy Southern Style
Fluster Buster


Pumpkin Piere

After a big turkey dinner there is always room for pumpkin pie. Thanksgiving dinner just wouldn’t be the same without it. Add some character by drawing a turkey design on top with sour cream and milk before baking. It is simple to draw as it consists mostly of circles and a few straight lines.
Pumpkin Pie
Pie ingredients:
1 can (14 oz)) cooked pumpkin purée
3/4 cup packed dark brown sugar
1 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp salt
2 eggs, lightly beaten
1/2 cup light cream
3/4 cup 2% milk, scalded
Pre-packaged Pie Shell
Mix pumpkin purée, brown sugar, spices, and salt together. Add lightly beaten eggs and mix together until well blended. Add cream and mix well. Stir in scalded milk just until blended. Pour pumpkin mixture into the pie shell.
Turkey Design Ingredients:
2 1/2 tbspsour cream
1 1/2 tsp milk
Mix sour cream with milk until smooth making sure there are no lumps. Pour mixture into the corner of a small Ziploc bag. Cut off the corner of the Ziploc bag to make a very small opening and draw your turkey design on top of the pie as follows:
Make a medium circle towards the bottom of the pie. Draw another smaller circle inside for the head. Make an arch above the medium circle, connect lines to the medium circle to make feathers, and add a scallop to the top edge of the arch. Add eyes, beak, snood, and feet. Smooth out any uneven edges with a toothpick.
Preheat oven (350 F) and bake for 45 minutes to 1 hour until filling is set. Cool and serve with maple whipped cream.
Maple Whipped Cream Recipe:
2 cups whipping cream
1–2 tbsp pure maple syrup
Mix all ingredients together in electric mixer on high speed until firm enough to hold peaks.


What Happen To Thanksgiving?

Now that Halloween is over, I am sure by now you have seen your first Christmas commercial or been to a store that is already fully stocked with artificial trees, wrapping paper & silver bells ….. BUT I REFUSE TO SKIP THANKSGIVING! It’s only two weeks away. Did you forget? I am sorry, but it is as if Thanksgiving has become the red-headed step child of the holidays.

I like Thanksgiving…. the whole being grateful for the things you have and the people in your life thing; yeah I kinda like that! Lets not forget the FOOD. I mean, helloooo, I am from the South; we like to eat down here and we like to eat good food.So to get everyone in the mood and to start thinking Thanksgiving I am posting my favorite holiday recipe. The recipe goes back as far as my mind can remember and has always been one of my favorite family traditions. Nowadays my children enjoy it and my oldest son has become a real pro at making it as well. It has many names here in the deep South, but in our family, we call it:

Yum-Yum Cake


For the Crust:

1/2 cup (1 stick) of unsalted butter, softened at room temperature
1 cup of all purpose flour
1/4 cup of finely minced pecans

First Layer:
1 (8 ounce) package of cream cheese, softened at room temperature
1 cup of powdered sugar
1 cup of Cool Whip (or homemade whipped cream)

Second Layer:
2 (3.9 ounce) packages of instant chocolate pudding
3 cups of whole milk

1-2 cups of Cool Whip (or homemade whipped cream)
Additional chopped pecans, for garnish, optional
Grated chocolate or Heath bits, for garnish, optional

Preheat oven to 350 degrees F. In a bowl, mix together the flour, pecans and butter until mixture resembles cookie dough. Spread into the bottom of a 9 x 13 inch glass Pyrex baking dish. Bake at 350 degrees F for about 20 minutes or until lightly browned. Cool completely, about an hour.
Mix together the cream cheese and powdered sugar until well blended. Add 1 cup of the Cool Whip and mix together. Spread this layer over the cooled crust.

Mix together the two boxes of pudding with the 3 cups of milk until slightly thickened,
about 3 minutes. Carefully spread over the cream cheese layer.
Spread the remaining cup of whipped topping on top. Cover and refrigerate – best if refrigerated 24 hours. Before serving, grate chocolate over the top and sprinkle with additional chopped nuts. Cut into squares.