Grandma's Cheesecake

This is a family favorite, especially during the holidays!

Crust:
2 cups graham cracker crumbs
1/4 cup sugar
3/4 stick butter, melted

Combine graham cracker crumbs, sugar and melted butter. Press into a lightly greased 9x13 baking dish and bake at 350 degrees for 10 - 12 minutes. Cool slightly.

Filling:
5 - 8oz. blocks cream cheese, softened
1 cup sugar
5 eggs, room temperature
2 tsp. vanilla

Beat cream cheese blocks in a mixer, gradually adding sugar. Add eggs one at a time, mixing well after each addition. Add vanilla and then pour over cooled crust. Bake at 300 degrees for 50 - 60 minutes. Cool for about 5 minutes before adding topping.

Topping:
3 cups sour cream
1/2 cup sugar
1 tsp. vanilla

Mix all ingredients together and then pour over partially cooled cheesecake filling. Bake at 300 degrees for 5 minutes.

Sweet & Savory Pumpkin Dip

My new favorite! My sister-in-law whipped this up one day and it disappeared. I've made it twice since. Would be perfect on Thanksgiving as an appetizer. I'm planning on making it for my family. Can I also say for the record that I HATE pecans? The only exception is this recipe.

-1 (8oz) block cream cheese, softened
-1/2 cup pumpkin butter (Williams-Sonoma or Trader Joe's)
-4 slices bacon, cooked and crumbled
-1/2 cup chopped pecans
-3 green onions, diced

**Combine cream cheese and pumpkin butter; mix well with a whisk or fork. Stir in bacon, pecans and green onions. Serve with crackers and apple slices.

If you make this the day before, I'd hold off on adding the green onions until you're ready to serve.

Pumpkin Dip

I love all things pumpkin. But when you get to dip cookies and apples in all things pumpkin, it's even better. This is a unique take on a pumpkin dessert. It's great with low-fat cream cheese; that's usually how I've always made it.

-1 (15 oz) can pumpkin puree

-2 (7 oz) marshmallow fluff

-1 (8 oz) package cream cheese, softened

-pumpkin pie spice to taste ( I like A LOT! )

Use an electric mixer to mix the pumpkin and softened cream cheese together. Fold in fluff and pumpkin pie spice. Serve with ginger snaps, molasses cookies or vanilla wafers, apple and pear slices.

Twice Baked Potatoes

I gave these a try last month when we had my family over for dinner. The recipe is inspired by my aunt Cindy. She insists the cream cheese makes them creamy. Enjoy!

6 baking potatoes
olive oil
kosher salt
6 TBSP butter
1/4 cup milk
6 oz. cream cheese, cubed
1/4 cup sour cream
paprika

Scrub potatoes and poke holes in them with a fork. Rub potatoes with olive oil and kosher salt. Bake at 375 degrees for one hour or until potatoes are tender. Cool slightly.

Cut a thin slice off the top of each potato and scoop out filling and place in a mixing bowl. Beat potato filling, butter, milk, cream cheese, sour cream and salt and pepper to taste. Scoop potato mixture back into potato shells and sprinkle with paprika.

Place potatoes on baking sheet and bake at 350 degrees for 20 - 30 minutes.

Black Bean Burritos

I wasn't sure how this recipe would turn out, but I tried it anyway and it was absolutely delish! We served Mo's lime grilled shrimp on the side and a big salad with Hallie's Mexican salad dressing. Really yummy meal and healthy, too! Enjoy.

1 can black beans, drained and rinsed

1 red bell pepper, diced

1 small onion, diced

1/4 cup frozen corn

3 tbsp reduced fat cream cheese

1 tbsp olive oil

1 tsp minced garlic

1/2 - 1 tsp crushed red pepper flakes

1/2 tsp salt

1/4 cup fresh chopped cilantro

whole wheat tortillas

Preheat oven to 350. Wrap tortillas in foil and heat until just warm.

Heat oil in a large skillet over medium-high heat. Saute onion, bell pepper, garlic and crushed red pepper flakes for about two minutes. Add black beans and cook for about 5 minutes. Add corn, salt and cream cheese. Stir together until combined and cream cheese is melted. Remove from heat. Stir in fresh cilantro and serve in warm tortillas.