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NUTTY PUMPKIN CHEESECAKE PIE

~Submitted by Linda, CA

1 cup graham cracker crumbs
1/3 cup sugar
2 tablespoons butter, melted
4 (8-oz.) packages cream cheese, softened
1 1/2 cups firmly packed brown sugar
5 eggs
1 (29-oz.) can Pumpkin
1/4 cup flour
2 teaspoons pumpkin pie spice
1/4 cup chopped nuts

Preheat oven to 325?°F.

Combine graham cracker crumbs, sugar and butter; press into 10-inch spring-form pan and bake for 10 minutes. Remove from oven; set aside.

In a 3-quart bowl, using an electric mixer on medium speed, beat cream cheese until fluffy, about 2 minutes. Add brown sugar and continue beating at a low speed until smooth. Add eggs, one at a time, and beat until blended.

In another mixing bowl, combine pumpkin, flour and pumpkin pie spice. Stir in nuts. Add to the cream cheese mixture; mix well. Pour into prepared spring-form pan.

Bake for 55 to 60 minutes or until center is firm.

Cool on wire rack.

Refrigerate when cool until at least 4 hours or until ready to serve.




SPICED PUMPKIN BARS

~Submitted by Angelique, TX

1 cup flour
3/4 cup whole wheat pastry flour
2 tsp cinnamon
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
3/4 cup raisins

Whisk above together in a big bowl.

1 cup buttermilk
1/2 cup pumpkin
1/4 cup oil
1 tsp vanilla

Mix together above four ingredients in another bowl.

2 eggs
1 cup brown sugar

Beat eggs and brown sugar in a mixer for 3 minutes, then add liquid and dry ingredients (2 bowls above) in three alternating additions. Pour into a greased 9 X 13 pan, bake at 350 for 25 minutes.

Let cool and top with 1 1/4 cup confectioners sugar and 1/4 cup maple syrup until a nice spreading consistency. (May need to add a little more
maple syrup.)




STREUSEL-TOPPED PUMPKIN MUFFINS

~Submitted by Richard K, Bradenton, FL

photo)

Source: Midwest Living

Makes12 muffins
Bake: 20 to 25 minutes
Cool: 5 minutes
Stand: 5 minutes

Ingredients
1-1/2 cups all-purpose flour
3/4 cup rolled oats
2 teaspoons baking powder
1-1/2 teaspoons finely shredded lemon peel
1-1/2 teaspoons ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground allspice
1/8 teaspoon salt
1 beaten egg
3/4 cup milk
3/4 cup canned pumpkin
1/2 cup packed brown sugar
1/4 cup cooking oil
3/4 cup chopped dried figs or chopped pitted dates
Streusel Topping (see recipe below)

Directions
1. Lightly grease twelve 2-1/2-inch muffin cups; set aside. In a medium bowl, combine flour, oats, baking powder, lemon peel, cinnamon, baking soda, allspice, and salt. Make a well in center of flour mixture.

2. In another medium bowl, combine egg, milk, pumpkin, brown sugar, and oil. Add all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in figs or dates.

3. Spoon batter into prepared muffin cups, filling each three-fourths full. Sprinkle batter with Streusel Topping. Bake in a 400 degree F oven for 20 to 25 minutes or until a wooden toothpick inserted in center comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.

Makes 12 muffins.

Streusel Topping: Stir together 1/3 cup packed brown sugar, 1/4 cup all-purpose flour, and 1/2 teaspoon ground cinnamon. Cut in 2 tablespoons butter until mixture resembles coarse crumbs.

Nutritional Information
Nutritional facts per serving
calories: 257, total fat: 8g, cholesterol: 24mg, sodium: 159mg, carbohydrate: 43g, fiber: 3g, protein: 4g




EYEBALL POTION

~Submitted by Maxine, PA and FL

8 oz Frozen whipped topping thawed
Blueberries or raisins
1 1/2 cup Boiling water
1 lg Pkg gelatin - any red flavor
1 cup Cold water
Ice cubes

Using a small ice-cream scoop, place 2 scoops whipped topping into each of 10 dessert dishes for "eyeballs." Place a blueberry or raisin in each scoop for the "pupil." Freeze 30 minutes, or until firm.

Meanwhile, stir boiling water into gelatin in large bowl at least two minutes until completely dissolved. Mix cold water and ice cubes to make 2-1/2 cups. Add to gelatin, stirring until slightly thickened. Remove any remaining ice. Pour about 1/2 cup gelatin around the two "eyeballs" in each dish, leaving the top of the "eyeballs" exposed. Refrigerate 1-1/2 hours, or until firm.




ARGENTINEAN STEW IN A PUMPKIN SHELL

~Submitted by Barbara, Chula Vista, CA

2 pounds beef stew meat, cut in 1 1/2 inch cubes
1 large onion, chopped
2 cloves garlic, minced
3 tablespoons oil
2 large tomatoes, chopped
1 large green pepper, chopped
Salt
Pepper
1 teaspoon sugar
1 cup dried apricots
3 white potatoes, peeled and diced
3 sweet potatoes, peeled and diced
2 cups beef broth
1 medium pumpkin
Melted butter or margarine
1/4 cup dry sherry
1 (1 pound) can whole kernel corn, drained

Trim any excess fat from beef and cook with onion and garlic in oil until meat is browned. Add tomatoes, green pepper, 1 tablespoon salt, 1/2 teaspoon pepper, sugar, apricots, white potatoes, sweet potatoes, and broth. Cover and simmer 1 hour.

Meanwhile, cut top off pumpkin and discard. Scoop out seeds and stringy membrane. Brush inside of pumpkin with butter and sprinkle lightly with salt and pepper.

Stir sherry and corn into stew and spoon into pumpkin shell.

Place shell in a shallow pan and bake at 325 F. for 1 hour, or until pumpkin meat is tender.

Place pumpkin in large bowl and ladle out stew, scooping out some of the pumpkin with each stew serving.

Makes 6 servings.




PUMPKIN CHIFFON PIE (with gelatin)

~Submitted by Jessica, Corfu, Greece

Prepare pie shell, especially good with Gingersnap Cookie Crust or graham cracker crust. Crust should be in deep pie pan.

1 env. gelatin
1/2 tsp. cinnamon
1/2 tsp. ginger
3 egg yolks
1 1/4 c. pumpkin, cooked and mashed very fine
2/3 c. brown sugar
1/2 tsp. nutmeg
1/8 tsp. ground cloves
1/2 c. milk

Blend thoroughly in saucepan. Cook over medium heat, stirring constantly until it boils. Remove from heat and place pan in larger pan of ice water. Cool until mixture mounds slightly when dropped from spoon. As mixture cools, whip three egg whites to soft peaks, add 1/2 cup sugar and whip to stiff peaks. Carefully fold cooled pumpkin mixture into egg whites. Pour into cooled crust. Chill until set. Garnish with whipped cream.




GREEN SOUP

~Submitted by Larry Holmes, Ontario, Canada

2 slices bacon (optional)
2 tablespoons fat (or butter)
1 medium onion, sliced thin
1 garlic clove, minced (optional)
2 cups potatoes, sliced (raw or cooked)
1 ?? cups boiling broth or chicken bouillon
1 cup cooked or frozen spinach OR
2 big handfuls of fresh spinach, shredded
2 tablespoons butter
2 tablespoons flour
2 cups hot milk, or 1 cup each of milk and cream
salt, pepper to taste

Fry bacon until crisp, remove and drain. Leave 2 tablespoons of fat in pan, add garlic and onion. Let sizzle gently, but do not brown. Add the potatoes and boiling broth. Cover and let simmer until the vegetables are soft. Add spinach and simmer 5 minutes longer. Pur?©e in blender and simmer again. In another saucepan, melt 2 tablespoons butter; blend in flour and stir until golden; add hot milk and stir until thickened. Mix with vegetable pur?©e.

Serve hot with crumbled bacon on top. Garlic flavored croutons may be added.

Serves 6

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For Two...

BERRY PARFAITS

2 containers of yogurt (vanilla, lemon, or peach)
2 cups mixed berries (fresh or frozen): strawberries, raspberries, blueberries and/or blackberries
1 cup low fat granola

In 2 glasses or plastic cups, add a layer of yogurt to the bottom. Cover with a layer of berries, and then sprinkle on a layer of granola. Repeat the layers until the glasses or cups are full, ending with a sprinkle of granola.

Makes two servings.