Thanksgiving Tablescapes and Decor

As promised, here is a post full of fall decorating inspiration, mostly involving pumpkins and gourds... which I think are beautiful decorations themselves.  It's not too late for some last minute decorating inspiration for your Thanksgiving, so scroll on!

Need a yummy recipe for Stuffing, Sweet Potato Casserole or Pecan Pie?  Check out my Thanksgiving posts from last year for the full recipes:

Thanksgiving oh Thanksgiving...
(Five Grain-Apple-Cranberry Sausage Stuffing and Sweet Potato Casserole!)

Pecan Pie, oh my!
(Pecan Pie Recipe straight from the Karo corn syrup bottle, 5 minutes prep time!)

Thanksgiving, one day to go!

Happy Thanksgiving Day is finally here!

 

 

 

 

This is an awesome wreath!!

This a great festive way to serve dips!

 

(All images via Google image search, Martha Stewart.com and Better Homes and Gardens Harvest Table Decorations)

Pecan Pie, oh my!

Last night I made a Pecan Pie to take over to my mother's house today for Thanksgiving dessert. Yum! And no, I didn't pick at it, steal a spoonful or break a piece of pie crust off... I was a good girl! haha

Pecan Pie is my favorite (and Pumpkin too), and it also has to be one of the easiest pies to make - ever! Although I understand many people buy it in order to have one less thing to make, or because it's cheaper than buying all the ingredients (pecans are so pricey!) there's something about a home made Pecan Pie that you just can't get from a store bought one (or at least the majority of store bought ones)! So, like I said, making a Pecan Pie is easy easy easy (five minutes prep time people!!)... My mother has always used the recipe on the back of the Karo corn syrup bottle... and believe me, that's all there is to it for a sinfully rich Pecan Pie.... read on for the full recipe:

Pecan Pie
(recipe from Karo Corn Syrup)
"From scratch to your oven in 5 minutes."

Preheat: 350 degree oven
Prep time: 5 minutes
Bake time: 60-70 minutes
Serves: 8

1 cup Karo light/dark Corn Syrup
3 Eggs
1 cup Sugar (granulated)
2 tbsp. Butter, melted
1 tsp. Vanilla extract
1-1/2 cups Pecans (6 ounces)
1 unbaked 9-inch deep dish Pie Crust

(High altitude adjustments: reduce sugar to 2/3 cup and increase butter to 3 tbsp. Reduce oven temperature to 325 degrees Fahrenheit)

Stir the first five ingredients thoroughly using a spoon. Mix in pecans. Pour into pie crust and bake on center rack (350 degrees) of oven for 60 to 70 minutes.

*Cool for 2 hours.

TIPS: Pie is done when center reaches 200 degree Fahrenheit. Tap center surface of pie lightly; it should spring back when done. For easy cleanup, spray pie pan with cooking spray. If pie crust over-browning, cover edges with foil.

*You can make this pie the night before (it's too late now - sorry) and then after letting it cool for 2 hours, store it (covered in foil) in the refrigerator and just warm up or let sit out for a bit before serving - whatever you prefer.

hurry, there's still time to make a Pecan Pie from scratch!!!!! ;)

~enjoy!~

(all images via Google image search on Pecan Pie or Flickr)