Bosque del Apache National Wildlife Refuge

Brad and I began our adventure early Monday morning. We were warned of the possibility of running into inclement weather conditions - some thought we were crazy. As we traveled further and further south, the snow seemed to increase, we saw and traversed on some really scary roads. When we finally arrived at the Refuge, it was blizzard like conditions, wind, snow falling and accumulation. It was absolutely beautiful, and the cranes were a joy to behold, with their large wing span, elegant movement and they make the most amazing coo. We were both spellbound and enchanted. This will definitely become an annual event for me.

Sweet Potato/Pumpkin Pie Recipe

This Thanksgiving I joined my family at my sisters house - everything was delectable. My contribution were the Sweet Potatoe/Pumpkin Pies. Following is the Recipe,I hope your friends and family will enjoy them as much as mine did.

1 (29 ounce) one small fresh winter squash (I used an heirloom)(Bake 375 Degrees until soft)
3 (30 ounce) three fresh sweet potatoes (not yams)(Bake 375 Degrees until soft)
1 (12 ounce) can evaporated milk
4 large eggs
2 teaspoons cinnamon (I combined whole spices in my spice mill then added)
1 teaspoon allspice
1 teaspoon nutmeg
3/4 cup dark brown sugar
1/2 cup white sugar
1/3 cup maple syrup or 1/3 cup a good quality pancake syrup
2 teaspoons pure vanilla extract
2 deep dish pie shells or 4 regular pie crusts
whipped cream or vanilla ice cream, to serve with pie

Directions:

Process sweet potatoes and pumpkin well. In a large bowl combine and mix well pumpkin & sweet potatoes, milk, eggs, spices, vanilla, sugars, and syrup. Mix until thick ,creamy and well combined. Pour into pie crusts. Bake in a preheated 425°F oven for 15 minutes. Then lower temperature to 350°F and bake for 45 minutes longer. Remove from oven cool completely. Serve with ice cream, and/or whip cream. Enjoy!