Pumpkin Streusel Cheesecake Bars

I made these bars for a dinner with my college friends and they were a big hit.  In the words of my friend Mur, "these bars are made of magic".  These are a great fall treat and would be a great addition to a Thanksgiving meal.

Cookie Base

1 pouch (1lb 1.5oz) Betty Crocker Oatmeal Cookie Mix

½ c. crushed gingersnap cookies

½ c. finely chopped pecans

½ c. butter

Filling

2 pkg. (8oz each) cream cheese, softened

1 c. sugar

1 c. canned pumpkin (not pumpkin pie mix)

2 tbsp all-purpose flour

1 tbsp. pumpkin pie spice

2 tbsp. whipping cream

2 eggs

Topping:

1/3 c. chocolate topping

1/3 c. caramel topping

1. Heat oven to 350°F. In large bowl, stir together cookie mix, crushed cookies and pecans. Cut in butter, using pastry blender or fork, until mixture is crumbly. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of ungreased 13x9-inch pan. Bake 10 minutes. Cool 10 minutes.
2. Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining filling ingredients; beat until well blended. Pour over warm cookie base. Sprinkle with reserved topping.
3. Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.
4. Before serving, drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Almond Bark Cookies

These delicious little cookies are a family favorite for Christmas.  My grandma makes them every year and I look forward to these cookies and her melty moment cookies (will post another time).  They are really easy to make and freeze really well.  Actually I prefer them a little on the cold side.

2 lbs. almond bark, melted
2 c. Captain Crunch cereal
2 c. Rice Krispies
2 c. mixed nuts
2 c. mini marshmallows (the mixed flavors)

Mix all ingredients with the melted Almond Bark.  Drop spoonfuls of mix on wax paper and let them harden.  Store in container in freezer.

Pretty Ham Primavera

Do you have leftover ham from dinner the night before or how about a ham steak you don't know what to do with?  Try this recipes...  Keep in mind this recipes makes a lot.  When I make it again, I would half it because it is way too much for one person.

1/2 lbs. sliced fresh mushrooms
1/3 c. chopped onion
2 tbsp. olive oil
2 tbsp. all-purpose flour
2 tsp. Italian seasoning
2 tsp. chicken bouillon granules
1/2 tsp. salt
1/8 tsp. pepper
2 c. milk
7 oz. thin spaghetti, cooked and drained
2 c. fully cooked ham, cubed
10 oz frozen peas, thawed
Grated Parmesan cheese, optional

In a large skillet, saute the mushrooms and onion in oil until tender.  Stir in the flour, Italian seasoning, bouillon, salt and pepper until smooth.  Gradually add the milk, stirring constantly.  Bring to a boil; cook and stir for 2 minutes or until thickened.

Stir spaghetti, ham and peas; heat through.  Sprinkle with the Parmesan cheese if desired.