Pumpkin Cheesecake

Pumpkin Cheesecake

16 oz cream cheese

½ C. sugar

½ tsp vanilla

2 eggs

½ C. pumpkin

½ tsp cinnamon

dash of ground cloves

dash of nutmeg

1 ready to use graham cracker crust (or you can make your own)

Mix cream cheese, sugar and vanilla with mixer on med until well blended. Add eggs. mix until blended.

Stir pumpkin and spices into 1 CUP of the batter; pour remaining batter into crust. Top with pumpkin batter. Bake at 350 for 35-40 min or until center is almost set. (I did 35 and it was PERFECT!) Refrigerate 2-3 hours. Store in refrigerator. (If you have leftovers). Top with homemade whip cream.

See the finger prints?? Yup Holden got into it before cutting it.

pizza roll

Thaw out 1 Rhoades bread loaf (I used the whole wheat)

ROll out on a cookie sheet like so...

 top with mozzarella cheese and toppings of choice (if using pineapple pat it dry with towels)

 Tuck the sides in and roll. Make sure all sides and secure. Pinch to make sure they are sealed.

brush with egg and sprinkle some parmesan cheese . Bake at 375 for 15-25 min or until browned

 Slice

 and eat with pizza sauce to dunk 

homemade crispies

Cut up some flour tortillas into desired size

Fry until starting to brown

toss in cinnamon/sugar mixture and there you have it! My kids scarfed these down

Mexican Casserole

I found this recipe over at The Sisters Cafe. I have to say it was AWESOME!!!

1 lb. ground turkey or lean ground beef
1 large onion, chopped

1-2 garlic cloves minced

1 packet Taco Seasoning mix (1/4 cup)  (I only used a few tablespoons)

chili powder to taste

1 can black beans, drained and rinsed
1 can diced tomatoes, drained (if you like spice i recommend ones with chilies in them)
1 can cream of mushroom soup
8-10 corn tortillas (12 oz package)
3-4 cups shredded Cheddar cheese
Haas avocado, sliced
sour cream

fresh cilantro

Brown meat with diced onions and garlic over medium heat. Add chili powder, taco seasoning, black beans, tomatoes, and cream of mushroom soup. Stir to combine and warm through. In 9x13 inch pan, place a small amount of meat mixture on bottom (so tortillas won't stick). Place a layer of corn tortillas down, then a layer of the meat mixture, and sprinkle on a little cheese. Repeat with another layer of corn tortillas, a layer of meat mixture... and top with remaining shredded cheese. Bake in a preheated oven at 350 degrees for 30 minutes. Serve topped with sliced avocado, sour cream, and fresh cilantro.

* When layering to tortillas I found it much easier to rip them in half so you are using 6 halves on each layer. That way the tortillas are spread out a bit more*

-you could EASILY make this into a vegetarian meal by taking out the meat and adding a few different kinds of beans. -