It's what's for dinner! ;)
I started making the pie first because it takes longer to bake:
1 8oz pkg cream cheese, softened (I leave mine sitting out of pkg in the large 15 cup mixing/measuring bowl)
2 c canned pumpkin, mashed
1 c sugar (I added 1.5 cups)
1/4 tsp salt
1 egg + 2 yolks, slightly beaten
1 cup half-n-half (cream found in refrigerated section next to coffee creamers)
1/4 c (1/2 stick) butter, melted
1 tsp vanilla (I used 2)
1/4 tsp ground ginger (optional)
1/2 tsp cinnamon (I used 1 tsp)
Pie Crust (Ritz or the like), deep dish, or two regular
Whipped Cream for garnish
Preheat oven to 350 degrees.
Beat cream cheese with hand mixer. Add pumpkin and beat until combined. Add sugar & salt and beat until combined. Add eggs, half-n-half and melted butter and beat until combined. Add vanilla, cinnamon and ginger and beat until combined.
Pour into (warm) pie shell, and bake 50 minutes to 1 hr 10 minutes until center is set.
Place on wire rack to cool. Slice and garnish with whipped cream.
(Suggested toppings: chopped green onion, shredded cheddar cheese, cooked crumbled bacon)
3 c cubed potatoes (don't rinse too much, I only rinse after peeling to get the dirt off... the starch helps thicken the soup)
1 can chicken broth
1 small carrot, grated/shredded
1/2 c onion, chopped
1 Tb parsley (I added 1.5 Tb)
1/2 tsp salt
1/2 tsp ground black pepper
COMBINE above ingredients, cover and simmer 15 minutes until potatoes are tender.
3 Tb all-purpose flour
3 c 2% milk
COMBINE above 2 ingredients well, stir in to soup, bring to a boil stirring, 2 minutes.
Add 8oz shredded cheddar cheese
Stir well until melted, serve, and garnish.
(Garlic) Cheese Biscuits
1 1/2 c bisquick (or any brand baking mix)
3/4 c buttermilk (or 2% milk)
3 Tb sugar
1/4 tsp vanilla flavoring
1 c shredded cheddar cheese
1/4 tsp garlic powder, optional
2 Tb chopped basil, optional
Preheat oven to 425 degrees.
Combine all ingredients and stir just until combined. Scoop into muffin pan that has been sprayed with cooking spray. Cook 12-15 minutes.