2 packages cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1/2 cup canned pumpkin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/3 cup graham cracker crumbs
1/2 cup thawed cool whip whipped topping

Mix cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs, then mix until blended. Do not over-beat after adding eggs. Remove 1 cup batter, stir in pumpkin and spices. Spray 9-inch pie plate with no stick cooking spray, then sprinkle bottom with crumbs.

Pour remaining plain batter into crust.   Top with pumpkin batter.

Bake at 325 degrees for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top each serving with 1 tablespoon of whipped topping.

1 pkg. (18 ¼ ozs.) yellow cake mix
1 pkg. (3.4 ozs.) instant vanilla pudding (NOT sugar free)
4 eggs
1 C. (8ozs.) sour cream
1/3 C. vegetable oil
2 tsp. vanilla extract
2/3 C. chopped pecans
1/3 C. sugar
2 tsps. cinnamon

Drizzle with:

½ C. confectioners sugar
2 tbsps. orange juice

In a mixing bowl, combine the first 6 ingredients. Beat on medium speed for 2 minutes. (batter will be quite stiff) Pour into a 13x9 inch baking dish. Combine pecans, sugar and cinnamon; sprinkle over the batter. Cut through with a knife to create swirls, then lightly pat down the nuts into the batter. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean.

In a small bowl, combine confectioner's sugar and orange juice until smooth. Drizzle over warm coffee cake. Yield: 12-15 servings.

12 slices French bread
2 packages (8 ounces each) cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 cup milk
1/3 cup maple syrup or honey (Splenda for sugar free)

SAUCE:
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh or frozen blueberries
1 tablespoon butter or margarine

Cut bread into 1-in. cubes; place half in a greased 13 x 9 x 2 inch baking dish. Cut cream cheese into 1-in cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 for 30 minutes.

Uncover; bake 25-30 minutes more or until golden brown and the center is set. In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heart. Simmer for 8-10 minutes or until berries burst. Stir in butter until melted. Serve over French toast. Yield: 6-8 servings (1 ¾ cups sauce).

4 large baking potatoes
4 tbsp. butter
½ C sour cream
½ tsp. garlic powder
¼ - ½ C cream (as needed)
¾ C grated cheese
Salt, pepper, bacon bits, paprika

Bake potatoes in oven, unwrapped at 350 degrees for about an hour or until done. Remove from oven and cool, and then cut in ½ lengthwise. Remove soft middle of the potato keeping skin intact.

Mash potatoes with butter, sour cream, garlic powder and milk. Salt and pepper to taste. Mix in ½ cup of the grated cheese. Place mixture back in potato skin using large spoon or may be squeezed through a pastry tip for a more decorative effect. Top with the rest of the grated cheese and a sprinkle of chives and bacon bits. Return to oven at 350 degrees for 10 minutes or until cheese is melted and middles are warm.

NOTE: Bacon bits may also be added to the potato mixture if desired.

2 lb fresh spinach, stems removed,and washed
4 tablespoons butter
1 large onion, cut into rings
4 boneless chicken breasts, cut
into 2 inch pieces
salt and pepper

6 ounces fresh mushrooms, sliced (more if desired)
1/3 cup dry white wine
1 tablespoon flour
1 cup sour cream
garlic powder
4-5 ounces grated sharp cheddar cheese

1. Steam the spinach until wilted; drain and chop.
2.In a large skillet, melt 2 Tbsp butter; saute the onions until golden.
3.Remove onions with a slotted spoon; mix with spinach, and place in a buttered baking dish/casserole.
4. Add 1 Tbsp butter to the skillet.
5. Season chicken with salt and pepper (seasoning salt is okay to use)
Brown the chicken, and remove to a warm plate.
6. Saute the mushrooms in the remaining butter; then remove to plate with the chicken.
7. Add the wine to the pan, and then stir in the flour; slowly add in the sour cream, and stir until hot and thickened.
8. Add chicken, mushrooms and garlic powder.
9. Place on top of spinach.
10. Sprinkle with grated cheese.
11. Bake in a 350 degree oven, for 20-30 minutes. Serves 4

Brownie

1 box brownie mix (buy the cheapest box mix)
½ cup (1 stick) butter
2 eggs
¼ cup milk
1 cup chocolate chips
1 cup chopped pecans

Mix all ingredients and spread in a 9x13 greased pan. Sprinkle 1 cup chocolate chips and 1 cup pecans on top. Baked @ 350 for 25 minutes.

Chocolate Mousse

12 oz. chocolate chips
16 oz. whipping cream

Place chocolate chips in large mixing bowl. Pour whipping cream into a pan and bring just to a boil. Pour over chocolate chips and stir until dissolved. Place bowl in fridge for 2 hours. After 2 hours beat mixture on high for approximately 5-7 minutes until thickness resembles chocolate mousse.

Crumble up brownies and layer brownie, mousse, cool whip, brownie, mousse, cool whip in a trifle bowl!!

Bring to work and SHARE!

1 ½ large bags of frozen shredded hash brown potatoes
2 cups or more of diced ham
½ cup sliced green onion
1 ½ cups shredded cheddar (or pepper jack) cheese
8 eggs
2 cans evaporated milk

Heat oven to 350 degrees.

Butter or spray a 10 x 15 Pyrex Dish (this also works wonderfully in the broiler pan of your stove. Be sure to spray well before putting mixture in the pan.

Mix all together in a large bowl. Season with salt and pepper. Place in a baking dish. Over the top pour combined 8 eggs and 2 cans evaporated milk. Top with and an additional ½ cup of shredded cheese. Bake at 350 degrees for 55-60 minutes. Let sit for five minutes before serving.

Yield: 20 servings

3# Tri-colored Rotini Noodles
3 C Green Olives
2 C Black Olives Sliced
6 Stalks of Celery chopped
½ Small package of mini-carrotts sliced
½# Grape Tomatoes (whole or sliced)
2 16oz bottles of your favorite Italian Dressing

Cook pasta according to package directions. Rinse, drain, and cool. Mix together with all other ingredients and toss with salad dressing. Better if made up day before using.

Serves 30-35

1 ½ pounds boneless chicken breast cooked & cut up into bite-sized pieces

4 - 15 ½ cans of white beans rinsed and drained
1 large onion chopped
1 clove of garlic
6 cans of chicken broth
1 tablespoon of oil
2 – 4 oz cans of green chilies
2 tsp. of Oregano
Salt & Pepper to taste

In a medium size stock pot, sauté onion and garlic in oil until tender. Stir in broth, beans, oregano, chicken, salt & pepper. Bring to a boil and boil for 20 minutes. Add green chilies and cook for another 10 minutes. Serves 12

Serving variation: Served topped with Monterey Jack Cheese

1# butter
1# plus 3 C semisweet chocolate chips
6 oz unsweetened chocolate
6 large eggs
2T plus 1 ½ t powdered instant espresso cocoa

2T vanilla
2 ¼ C sugar
1 C all-purpose flour
1T baking powder
1t salt
3C chopped walnut or pecan pieces

Preheat oven to 350 degrees. Grease and flour a 12 x 18 inch jelly roll pan. (I used the large cookie sheet that is a little bigger that this)

Melt together the butter, 1# of semi sweet chocolate chips and the unsweetened chocolter until smooth, being careful not to burn. Cool to room temperature.

Combine, but do not whisk, the eggs, powdered espresso or chocolate, vanilla and sugar. Stir in the cooled chocolate mixture. Set aside.

Mix together the flour, baking powder and salt. Combine this mixture with the batter. Finally fold in the 3 cups (I cut this to one cup and used milk chocolate chips the second time I made this) of chocolate chips and nuts if using.

Bake about 30-35 minutes. Don't overbake. Cool thoroughly and cut into squares.

¾ C Flour
1 tsp baking powder
½ tsp salt
3 tbsp butter softened
1 egg
½ C milk
1 pkg vanilla pudding (not instant) large box

Pre-heat oven to 350 degrees
Works great in a Pampered Chef Stone Pie Dish.
Beat above ingredients together and pour into a greased pie pan.

Drain and reserve liquid of one small can of peaches in heavy syrup. Lay drained peaches on top of above mixture.

Beat together 5-6 tbsp of peach juice, 8 oz cream cheese, and ½ C sugar. Pour this mixture on top of the peaches leaving a 1” border all around pie.

Mix together 1-2 tbsp sugar and ½ tsp cinnamon and sprinkle over the top of the pie. Bake for 30-35 mins.