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Category: - Author:- Contributor:

PUMPKIN CHEESECAKE

Ingredient:

--CRUST:--

3/4 c. graham cracker crumbs
3 tbsp. melted butter
1 tsp. cinnamon
2 tbsp. firmly packed brown sugar
3 tbsp. chopped pecans (opt.)

--FILLING:--

4 (8 oz.) cream cheese
1/4 c. sugar or firmly packed brown
sugar
3 eggs
2 tbsp. flour
1 (30 oz.) can pumpkin pie mix
1/4 c. chopped pecans or walnuts

Direction:

Preheat oven to 325 degrees. Grease 9 inch spring form pan or

spray with non-stick spray. Combine crust ingredients and line

sides and bottom of pan. Beat cream cheese in a large bowl

until fluffy. Gradually add sugar. Add eggs, one at a time,

beating well after each addition. Gradually add flour and

pumpkin pie mix and blend well. Stir in nuts. Pour into

crust-lined pan. Bake 1 hour and 45 minutes or until center

feels firm when touched. Cool in pan on wire rack. Brush top

with maple syrup. Cool completely. NOTE: To substitute

canned pumpkin for pumpkin pie mix, use 1 (1 pound) can

pumpkin, increase sugar to 1 1/2 cups, use 5 eggs instead of 3,

1/4 cup flour instead of 2 tablespoons and add 2 teaspoons

pumpkin pie spice.

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Pick of the Week

Title:MEXICAN SOUP - Author: N/A - Contributor:

Ingredient:

1 lb. lean ground beef
8 c. chicken stock
4 tbsp. flour
1 egg
1 red chili pepper
4 med. carrots, grated
5 1/2 tbsp. Minute rice
1/2 lb. spinach fresh or frozen
chopped
1/2 tsp. oregano
1/4 lb. ham chopped
2 1/2 tbsp. parsley

Direction:
Mix beef, 1/2 cup stock, flour and egg. Form into small balls. Set aside. Put remaining stock, chili pepper, carrots and rice in crockpot on high to simmer. When simmering add meat balls cover and cook 1/2 hour. Then turn heat on low and cook 3 hours. Add other ingredients and cover and cook for 20 more minutes. May be served with lemon wedges if desired.