Pumpkin Cheesecake

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) prepared graham cracker crust
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 cup frozen whipped topping, thawed

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Eggs

If you know me, you know I HATE eggs!! The last time I have had eggs was probably 10years ago... Well the other day a friend of mine came over with her little boy and he had a bowl of eggs.. They smelled AMAZING!!! I asked her how she cooked them... Little to say, I ate 3 eggs for breakfast today... Here's how she did them..

Use Italian salad dressing instead of butter or pam on the bottom on the pan.. Crack the egg in the pan and mix the dressing with the egg, then put in some garlic salt, onion salt and pepper. Once they are almost done add your favorite cheese!!! Scramble and enjoy!!!

Check this out!

So I know I probably shouldn't post about another cooking blog, but this one is kinda cool... It is all about cooking healthy.... Check it out if ya want to!!

www.justcookalready.com

GOLDEN GRAHAM SMORES

3/4 c. light corn syrup
3 tbsp. butter
1 pkg. milk chocolate morsels
1 tsp. vanilla
1 pkg. Golden Graham cereal (9 c.)
3 c. miniature marshmallows

Grease 9 x 13 inch pan. Heat syrup, butter and morsels to boiling stirring constantly. Remove from heat, stir in vanilla. Pour over cereal in bowl, toss until coated. Fold in marshmallows 1 cup at a time. Press into pan with buttered back of spoon. Let stand 1 hour. Cut into 2 inch squares. Store at room temperature.

Peanut Butter Rice Krispy Treats With Chocolate Frosting

ngredients

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• Bars:
• 1 cup sugar
• 1 cup corn syrup
• 1/4 cup butter
• 1 cup peanut butter
• 6 cups Rice Krispies
• Chilled 13 x 9 pan
• Frosting:
• 12 oz Hershey's milk chocolate chips

• How to make it

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  • Heat the sugar, corn syrup and butter until it comes to a boil.
  • Remove from the heat and stir in the peanut butter.
  • Stir in the Rice Krispies.
  • Press the mixture into the chilled 13 x 9 pan. Spread chocolate frosting on top. Chill in the fridge.
  • Frosting:
  • Melt chocolate chips and spread on the bars immediately. I use the double boiler method for melting.

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Creamy Ham & Potatoes

I made this for dinner tonight and I loved it! Hopefully this pic doesn't look super gross! It really was good. At first Braylee freaked out and was like, "I don't like this!" But then she ate a lot of it.

Creamy Ham & Potatoes

About 3 large potatoes, cubed
1 Tbsp. oil
Ham, coarsely chopped
1 small onion, chopped
1 cup frozen peas
1 cup Sour Cream
2 tsp. adobo seasoning (I have no idea what this is and my local grocery store didn't carry it. And since I have no idea what it is...I didn't know what to substitute for it, so I just salt and peppered it. And I liked it!)

Boil potatoes about 10 min. or until tender
Heat oil in medium skillet on medium-high heat. Add ham and onion, cook 3-4 min. or until onion is tender. Stir in peas; cook 2 min.
Stir potatoes, sour cream and seasoning into skillet; cook 1 min. Serve immediately

Super easy and fast to make and so yummy!!!!
(Nanci you need to post your pulled pork recipe!)