Pumpkin Cheesecake

2 (8 oz) packages cream cheese, softened
1/2 cup + 2 tsp white sugar
1 tsp vanilla extract
2 eggs
3/4 cup Libby's pumpkin pie filling
1/2 tsp cinnamon
Whipped cream/cool whip
Graham cracker crust (1 1/4 cup graham cracker crumbs, 5 tbs melted butter, 1/4 cup sugar; mix together and press in greased pie pan)

Preheat oven to 325
In large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs, 1 at a time. Remove 1 cup batter and spread into bottom of crust; set aside. Add pumpkin & cinnamon to remaining batter and stir until blended. Spread over batter in crust. Bake on a cooke sheet 50-55 minutes or until center is almost set. Allow to cool, then refrigerate 3 hours or over night. Serve with whipped cream.

Pumpkin Fluff

1 (5ox) package instant vanilla pudding mix
1 (15 oz) can solid pack pumpkin
1 tsp of pumpkin pie spice (may substitute nutmeg)
1 (16oz) container of Cool Whip

Mix together and chill in refrigerator before serving. Serve with graham crackers. Yum!

Source: Sunshine & Wine

Sour Cream Rice

1 cup uncooked long grain white rice
1 (14 ounce) can chicken broth
1 cup reduced fat sour cream
1 (4 ounce) can diced green chile peppers
1 cup shredded Monterey Jack cheese, divided
1 (8.75 ounce) can whole kernel corn, drained
1/4 cup finely chopped fresh cilantro
salt and ground black pepper to taste

In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-1/2 quart casserole dish.
In the pot with the cooked rice, mix the sour cream, green chile peppers, 1/2 cup Monterey Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese.

Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.

Source: Carrie’s Sweet Life

Pasta with Cream Cheese Basil Sauce

1 pound spaghetti or fettucini
1/4 cup margarine, softened (i.e 4 tablespoons)
2 tablespoons dry basil
2 tablespoons dry parsley
8 ounces cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 cup olive oil or other oil
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
1/4 to 1/2 teaspoon salt (I use 1/4 tsp and it needed more)
2/3 cup boiling water

Cook the spaghetti in a big pot of boiling, salted water. While the spaghetti is cooking prepare the sauce. In a big bowl use a fork or a whisk to mash together the margarine, basil, parsley and cream cheese. Mash it until it is smooth and creamy. Add the Parmesan, olive oil, garlic, pepper and salt to taste. Continue stirring it all up until it is creamy again. Now add the boiling water. Use a glass to dip it out of the boiling spaghetti and put it in a measuring cup, (or just dip with a measuring cup). Pour the boiling water in slowly and mix it all up until the sauce is the consistency of thick cream. When the pasta is tender, drain it well, and return it to the pot. Pour the sauce over the cooked spaghetti and toss it all together until it is well mixed. Serve in large bowls with a green salad. Serves 6 or 7.

Source: Frugal & Fabulous

Review: Very easy recipe, and pretty tasty. I probably would add a bit more salt and pepper. I only used 1/4 tsp of salt and 1/8 tsp of pepper. Both the boys and J had seconds, so that is always a sign that it is a winner. Oh, I did add sauteed chicken to it. Pasta with no meat doesn't fly in our house.