Tina's cinnamon rolls

Tina's cinnamon rolls

Beach Regulations

water

Colorado road

water in motion

Blue Cheese Hamburger

Hamburger with Blue Cheese

Recent work.  Food stylist was Kimberly Colburn.

glass of milk

Lobster at war

Monkey enjoying his food

Gingersnap cookies

Radish leafs.

Shrimp Trio

Orange Swirl Pumpkin Pie

Orange Swirl Pumpkin Pie

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

1 can (14 oz) sweetened condensed milk

2 eggs

1 package (3 oz) cream cheese, softened

1/4 cup orange marmalade

1 can (15 oz) pumpkin (not pumpkin pie mix)

1 teaspoon pumpkin pie spice

1 cup whipping (heavy) cream

2 tablespoons orange marmalade

  Orange peel curls, if desired

• 1 Heat oven to 350°F. Place 1 pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
• 2 In large bowl, beat milk and eggs with electric mixer on medium speed until smooth. In medium bowl, beat cream cheese and 1/4 cup marmalade on medium speed until well blended. Add 2 tablespoons milk-egg mixture to cream cheese mixture; beat on medium speed until smooth.
• 3 Add pumpkin and pie spice to remaining milk-egg mixture; beat on medium speed until smooth. Carefully pour into crust-lined pie plate. Drop cream cheese mixture by spoonfuls over pumpkin mixture; carefully swirl into pumpkin mixture. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 50 to 55 minutes or until set and knife inserted in center comes out clean. Cool completely, about 2 hours.
• 4 In chilled medium bowl, beat whipping cream and 2 tablespoons marmalade on high speed until soft peaks form. Top pie or individual servings with whipped cream and orange peel curls.

garden spring

heirloom tomatoes