Wednesday, October 27, 2010

Fall Recipe Week

~ Pumpkin Cheesecake Pie ~

2 packages ( 16 oz. total) cream cheese
1/2 cup pumpkin
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspooncinnamon
1/8 teaspoon nutmeg
dash ground cloves


2 large eggs
19" graham cracker crust

Mix first 7 ingredients together until well mixed. Add eggs; mix until blended. Pour into crust. Bake at 350 degrees for 5-45 minutes, or until set. Let cool. Refrigerator overnight. Top with whipped topping before serving, if desired.


This is a yummy casserole-like dish that our family enjoys on cold fall nights.

~ Shepards Pie ~

1 cup carrots, chopped
1/2 cup celery, chopped
1 can green beans, or 1 cup frozen green beans
1/2 cup frozen peas
1/2 pound ground beef, cooked until browned with chopped onion for flavor.
dash of salt and pepper
4-5 medium to large potatoes, peeled, cooked and mashed with a little milk and butter.
grated cheddar cheese, for top OR your could substitute the above vegetables for 1 large bag of frozen mixed veggies for super quick dinner preparation.

Cook veggies until tender. Mix with browned beef and salt and pepper. Pour into a large casserole dish.Top with mashed potatoes and top with a little shredded cheddar cheese.Bake at 350 until warmed through, 10-15 minutes. Serve with a large tossed salad and you have a complete meal!


- Emily & Samantha H. IL -

1 comment:

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