recipe #13

So, I have to go through and edit my recipes so I can find them again.

But either way, I need to add this one since it seems like such a hit.

Double Layer Pumpkin Cheesecake

INGREDIENTS
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
3 eggs
1 (9 inch) prepared graham cracker crust
premade pumkin pie mix
cinnamon


DIRECTIONS

Preheat oven to 350degrees F In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

Add pumpkin and last egg to remaining batter and stir gently until well blended. Add extra cinnamon or nutmeg for flavor. Carefully spread over the batter in the crust.

Bake in preheated oven for an hour in a water bath, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

recipe #11

Spinach and Feta Pasta

INGREDIENTS

• 1 (8 ounce) package penne pasta
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 3 cups chopped tomatoes
• 1 cup sliced fresh mushrooms
• 2 cups spinach leaves, packed
• salt and pepper to taste
• 1 pinch red pepper flakes
• 8 ounces feta cheese, crumbled

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat, saute strips of chicken until near done; add onion and garlic, and cook until golden brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted. Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.