HAPPILY EVER FASTER...NOV 20th on TLC

 Hey there!
Happy Tuesday...yeah I am a little blog happy today.
So you all know by now how much I love where I work and that I love being a wedding coordinator.
But have I told you about the reality show that will be featuring us?

 Seriously watch the trailer...the reality show is going to be the GREATEST EVER!
It is going to showcase the amazing group of people I work with and our Chapel.
AWESOME!!!

Share with all your friends and come get married at the Happiest Chapel in Vegas!

 
http://www.youtube.com/watch?v=KAz2zArm_0k

We can make all your wedding dreams a REALITY!

Holly Dunn
Wedding Coordinator and Reception Coordinator
Chapel of the Flowers

Pumpkin Pie Recipe for my AUNT SHERRY

Pumpkin Pie (Wheat-Free, Egg-Free, and Dairy-Free)

Prep Time: 20 Minutes Cook Time: 1 Hour 15 Minutes Ready In: 3 Hours 35 Minutes Servings: 8

"A gluten-free pie crust is filled with a spicy pumpkin filling that is dairy-free and egg-free. "

Ingredients:

Crust: 1 1/2 cups gluten-free all purpose baking flour 1 teaspoon salt 1/2 cup vegetable oil 2 tablespoons french vanilla soy creamer Pie Filling: 2 cups canned pumpkin

1 cup french vanilla soy creamer 3/4 cup brown sugar 1/4 cup cornstarch 1 tablespoon dark corn syrup 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1/8 teaspoon ground cloves

Directions:

1.	Preheat an oven to 425 degrees F (220 degrees C).
2.	Stir together all purpose gluten-free flour and 1 teaspoon salt. In a separate bowl, whisk together the vegetable oil and soy creamer until creamy. Pour oil mixture into flour mixture, stir with fork until blended. Pat the crust into the bottom and sides of a 9-inch pie pan. Bake for 15 minutes in preheated oven. Remove and set aside.
3.	Decrease oven to 350 degrees F (175 degrees C). Place pumpkin, soy creamer, brown sugar, cornstarch, corn syrup, cinnamon, ginger, nutmeg, salt, and cloves in a blender. Blend until combined. Pour into prebaked pie crust. Place foil around the edges of the pie crust and bake for 60 minutes or until a knife inserted 1 inch from crust comes out clean. Cool pie on counter for 2 hours then refrigerate overnight before serving.

Hello November!

What is everyone's plans for Thanksgiving?
Looking for inspiration, ideas and suggestions.