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

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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.

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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!

Enjoy!

- Emily & Samantha H. IL -