1 package (9 ounces) prepared graham cracker pie crust

1 pint vanilla ice cream softened

1 can (16 ounces) pumpkin

1 cup whipped cream

3/4 cup sugar

2 teaspoons pumpkin pie spice

1/2 teaspoon salt

Fill pie crust with ice cream; freeze until solid. In medium bowl,

combine pumpkin, whipped cream, sugar, pumpkin pie spice and salt. Spoon

mixture over frozen layer of ice cream in crust; freeze until solid. To

serve, remove pie from freezer and place in refrigerator one hour before

serving. Slice and serve with additional whipped cream, if desired.

Cooking tip: Frozen non-fat yogurt and fat-free whipped topping may be used

in place of ice cream and whipped cream.

    1/ 2 cup sugar

    2 Tablespoons flour

    1/4 teaspoon cinnamon

    1/4 teaspoon salt

    1 teaspoon grated orange peel

    1/2 cup maple syrup

    1 Tablespoon butter

    1 1/2 cups cranberries

    3 cups sliced peeled apples

    Pastry for 2 crust 9 inch pie

  Combine first 7 ingredients. Cook 2 minutes, stirring until sugar

 dissolves. Add cranberries. Boil 2 minutes. Fold in apple slices

 and cool. Pour into pastry-lined 9 inch pan. Make lattice strips of

 pastry dough over filling. Trim edges. Bake at 425F 40-45 minutes.

1 frozen deep-dish pie crust, thawed, pierced all over with fork

1 1-pound red-skinned sweet potato (yam), pierced with fork

1/2 cup (packed) golden brown sugar

2 tablespoons (1/4 stick) unsalted butter, melted

1 tablespoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon salt

3/4 cup light corn syrup

2 large eggs

1 cup (about 4 ounces) pecan halves

Preheat oven to 400F. Bake crust until pale golden, about 8 minutes; set aside.

Reduce oven temperature to 350F.

Cook sweet potato in microwave on high until tender, about 6 minutes per side.

Cut potato in half; scoop flesh into medium bowl and mash. Measure 1 cup mashed

potato; place in large bowl. Whisk sugar and next 5 ingredients into mashed potato;

spread mixture in prepared crust. Whisk corn syrup and eggs in bowl to blend. Stir

in pecans. Pour syrup mixture over potato mixture.

Bake pie until filling is set, puffed and brown, about 45 minutes. Cool pie completely.

Serve at room temperature or refrigerate up to 1 day and serve cold.

• 1 pre-made pie crust
• Salt and pepper to taste
• 1 Tb lemon juice
• 3 cups crumbled tofu (soft or silken tofu is best)
• 10 ounce box frozen spinach
• 1 1/2 cups onion, chopped
• 3 cloves garlic, chopped
• 2 Tbs oil

Directions

Cook spinach according to package directions. Saute onion and garlic in oil in a large pot over medium heat for 3 minutes. Add spinach, tofu, lemon juice, and seasoning. Preheat oven to 350 degrees. Meanwhile, continue cooking spinach/tofu mixture for 5 minutes. Mix well. Pour into pie crust. Bake at 350 degrees for 15-20 minutes until crust is brown.
Total calories per serving: 180
Fat: 11 grams
Protein: 7 grams
Iron: 2 mg
Calcium: 87

1/2 pkt egg noodles

2 cups milk

2 carrots

2 onions

2 or 3 small tomatoes

5 eggs

1 cup grated cheese

1 small capsicum

1 large potato

pepper and salt

Tabasco sauce (dash)

Any other vegies you make like.

Method

Cook noodles until just cooked, drain and leave covered with cold water until needed. Slice all vegies, toss in margarine or butter over medium heat until just cooked. Mixed with well drained noodles. Beat eggs well, mix with milk, pepper and salt and Tabasco and mix well with other ingredients. Place into well greased pie dish or casserole, cover with grated cheese and bake in moderate oven for almost 1 hour. Test with sharp knife. If it comes out clean, the pie is cooked. Serve with salad

• 2 pk Cream cheese; (8 oz.) softened
• Parmesan cheese
• 4 tb Sour cream (heaping)
• 4 tb Mayonnaise
• 1 ts Onion powder
• 2 cn Minced clams
• 1/2 ts Dry mustard
• 1 tb Parsley flakes
• 1 tb Worcestershire sauce

Directions

Mix all ingredients until well blended. Spoon into quiche dish that has been sprayed with Pam. Spread a thin layer of sour cream. Grate Parmesan cheese over sour cream. Bake at 300 degrees for 30 minutes.

• 1 c graham crackers crumbs
• 3 tbsp powdered sugar
• 1/4 frozen margarita mix concentrate
• 1 pint lime sherbert, softened
• 1/3 c frozen margarita mix concentrate
• 3 tbsp tequilla
• 1 pint of vanilla ice milk, soften.

Directions

Mix cracker crumbs and powdered sugar together. Stir in 1/4 c of the margarita mix **THAWED** until it is a crumbly mixture. Press against
bottom and sides of a pie plate.

In a seperate bowl, mix remaining ingredients together–swirl the ice milk gently and spoon evenly into crust. Place in freezer for 4-6 hours.

• 1 ready made chocolate cookie pie crust
• 1/4 gal. orange sherbet
• 3/4 cup chocolate sauce
• 10 gummy worms

Directions

Soften sherbet slightly and spoon into pie shell.
Drizzle with chocolate sauce to form “spider web” design.
Freeze for at least one hour.
Decorate with “worms”.
NOTE: Do not freeze pie too long or it will be difficult to cut through the Gummy worms.

• 2 unbaked 9-inch (4 cup volume) deep-dish pie shells.
• 1 1/2 cups sugar
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/2 ground cloves
• 4 eggs
• 3 1/2 cups pumpkin stuff
• 3 cups evaporated milk

Directions

Combine sugar, salt, cinnamon, ginger and cloves in medium bowl.

Beat eggs lightly in large bowl.

Stir in pumpkin and sugar-spice mixture.

Gradually stir in evaporated milk.

Pour into pie shells.

Bake in pre-heated 425 F oven for 15 minutes. Reduce temperature to 350, bake for 40 to 50 minutes or until knife inserted in center comes out clean.

Let cool and eat.