CHEESECAKES--Sweet Potato Pie----Dressing OH MY!

My son has been waiting days for me to make the pumpkin cheesecakes (or pumpkin pies) as he calls them. He loves them and this year I made an extra one. I have 3 pumpkin cheesecakes plus an experimental apple cheesecake in the fridge.

Pumpkin Cheesecake

1 graham cracker crust
8oz neufchatel cheese (softened at room temp)
1/2 cup sugar
dash pumpkin pie spice
8oz cool whip (room temp)
1 cup canned pumpkin pie mix

Mix all together well and pour into pie shell. Let chill in fridge until firm.



Apple Cheesecake

1 graham cracker crust
8oz neufchatel cheese (softened at room temp)
1/2 cup sugar
dash of apple pie spice
8oz cool whip (room temp)
1 cup of apple butter

Mix all together well and pour into pie shell. Let chill in fridge until firm.


Sweet Potato Pie

1 pound sweet potatoes
1/2 cup butter
1 cup sugar
1/2 cup milk
2 eggs
heaping dash of cinnamon
heaping dash of nutmeg
2 unbaked pie crusts

***Heat oven to 375*F
Boil sweet potatoes (skins on) until they are "fork soft"---rinse in cold water and
remove skins--place in large mixing bowl--add in the other ingredients mixing well--pour into pie shells and bake for about 55-60mins.

***The original recipe called for other spices but I used these--the original recipe only made one pie--I guess I had heavier sweet potatoes. You can find the original recipe at ALL RECIPES.


My Family's Dressing Recipe

2 boxes jiffy cornbread muffin mix
a few boiled eggs (I used 5)
2-3 chopped apples
1 bag of dried cranberries
1 large onion diced
1-2 bunches of celery chopped (with leaves)
1 small roll of mild sausage
chicken stock (I used about 2 boxes)

***Heat oven to about 375*-400*F
boil,peel,and chop the eggs--add them into the muffin mix--add enough water to mix and bake until done---remove from oven and let cool----chop the apples,celery,and onion.--add the cranberries and apples to a large bowl--crumble in all of the baked cornbread----in large skillet saute the onion and celery until it is soft--add into the cornbread---mix it all together---in same skillet you cooked the celery/onions cook the sausage until it is done--drain well--crumble it into the cornbread---mix well----pour the dressing mixture into a baking pan and add chicken stock until it is moist---bake in oven until it is brown and bubbly (not burned)-might have to add more chicken stock to keep it from drying out.

**Usually my family adds chicken into the dressing,but this year I am trying something different. Instead of the box cornbread mixes,you can certainly use cornbread made from scratch-this is just easier for me.