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Ingredients

1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup plus 1 tablespoon sugar
3 8-ounce packages cream cheese, softened
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream

Directions

1. Preheat the oven to 350 degrees F.

2. Make the crust by combining the graham cracker crumbs with the melted
butter and 1 tablespoon sugar in a medium bowl. Stir well enough to
coat all of the crumbs with the butter, but not so much as to turn the
mixture into paste. Keep it crumbly.

3. Press the crumbs onto the bottom and about two-thirds of the way up
the sides of a springform pan. You don’t want the crust to form all
of the way up the back of each slice of cheesecake. Bake the crust
for 5 minutes, then set it aside until you are ready to fill it.

4. In a large mixing bowl combine the cream cheese, 1 cup sugar, and
vanilla. Mix with an electric mixer until smooth.

5. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue
to beat until smooth and creamy.

6. Pour the filling into the pan. Bake for 60 to 70 minutes. The top will
turn a bit darker at this point. Remove from the oven and allow the
cheesecake to cool.

7. When the cheesecake has come to room temperature, put it into the
refrigerator. When the cheesecake has chilled, remove the pan sides
and cut the cake into 8 equal pieces. Use dental floss to make a
clean cut.

Serve with a generous portion of whipped cream on top.

Ingredients:

• 4 cups cooked yellow crook neck squash
• 1 medium onion
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 stick butter or margarine
• 2 cups crushed Cheezit crackers
• 2 cups shredded cheddar cheese
• 1 cup milk or heavy cream

Directions:

• Cook the squash, onion, butter, salt and pepper until onion and squash are tender.
• Mix remaining ingredients except for 3/4 cup of the crackers and 3/4 cup of the shredded cheese.
• Pour into a 2 quart casserole and top with remaining crackers and cheese.
• Bake at 350F for 30 minutes.

Ingredients:

• 4 cups cornbread crumbled
• 10 slices dried bread, cubed
• 1 pound mild italian sausage
• 1-1/2 cups celery chopped
• 1 cup onion chopped
• 1-1/2 teaspoons salt
• 1 teaspoon poultry seasoning
• 1/4 cup jalapeno peppers, seeded and chopped
• 2 eggs slightly beaten
• 1 cup turkey broth

Directions:

• Preheat oven to 325F.
• In large bowl combine cornbread and bread cubes.
• In large skillet, over medium-high heat, saute sausage, celery and onion until sausage is no longer pink and vegetables are tender.
• Combine with cornbread mixture.
• Add salt, poultry seasoning, jalapeno peppers, eggs and turkey broth.
• Spoon dressing into lightly greased 3-quart casserole dish.
• Bake, covered, at 325 degrees F, 45 to 50 minutes.