Merry Gingerbread Cookies

6 c. flour
1 tsp baking soda
1/2 tsp baking powder
4 tsp ground ginger
4 tsp cinnamon
1-1/2 tsp ground cloves
1 c unsalted butter, softened
1 c granulated Splenda sweetener
1 tsp salt
2 eggs
1 c molasses
3 tbsp water

Blend together flour, baking soda, baking powder, and spices in a large bowl.

Cream butter, Splenda and salt together. Add eggs one at a time, beating well after each addition. Add molasses and water. Stir well. Add flour mixture and stir until well blended. Chill dough 1-2 hours before rolling out and cutting into shapes.

Preheat oven to 350 degrees F. Roll dough out slightly less than 1/4 inch. Cut into desired shapes. Bake in preheated oven 8-10 minutes or until lightly browned on the bottom.

Pumpkin Butterscotch Cheesecake (Paulissa's Favorite)

Crust:

1 1/2 cups gingersnaps, crushed fine
1 c. chopped almonds
1/3 c. unsalted butter

For crust:

Preheat oven to 350°F. Butter 9-inch springform pan with 2 3/4-inch-high sides. Grind ingredients in processor until mixture sticks together. Press evenly onto bottom of pan. Bake crust until golden, about 15 minutes. Cool completely. Wrap outside of pan in triple layer of heavy-duty foil.

Filling:

• (3) 8-ounce packages cream cheese
• 1 1/4 cups sugar
• 1 teaspoon finely grated lemon peel
• 4 large eggs
• 1 15-ounce can pure pumpkin
• 1/2 cup plain whole-milk yogurt
• 2 tablespoons all purpose flour
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• Large pinch of salt

For filling:
Using mixer, beat cream cheese, sugar, and lemon peel in large bowl until smooth. Beat in eggs 1 at a time, then pumpkin, yogurt, flour, vanilla, spices, and salt. Pour into pan.

Set springform pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cheesecake. Place in oven. Bake until outer 3 inches puff slightly and center is softly set, about 1 hour 15 minutes. Cool in water bath 30 minutes. Remove from water. Cut around sides of cake to loosen. Refrigerate in pan until cold, about 4 hours. Cover and chill overnight.

Pumpkin Butterscotch Cheesecake

Pumpkin Butterscotch Cheesecake

       Crust:
3/4 c. Graham cracker crumbs
1/2 c. sugar
1 tsp cinnamon
1/2 c. melted margarine

       Filling:
2 lb. cream cheese
1 c. sugar
4 eggs
1 c. pumpkin
1/2 c. melted butterscotch morsels
2 tsp cinnamon

       Topping:
8 oz. whipped topping
1/2 c. pumpkin
2 tbsp melted butterscotch morsels
1/2 tsp cinnamon

       Crust: Mix all ingredients. Press onto bottom of springform pan.

       Filling: Cream cheese and sugar, add eggs and beat. Add pumpkin,
butterscotch and cinnamon, beat until blended. Pour into pan and bake
at dg375 for 45 minutes or until set. When baking, place cookie sheet
under pan--it may leak.

       Topping: Beat cream until stiff and add remaining ingredients. When
cheesecake cools, remove from pan and top with whipped cream mixture.

Monterey Spaghetti 6-8 hours hi, 3-4 hours low

Monterey Spaghetti

Source: Allrecipes.com

Healthy, wholesome and easy to prepare using a crock pot.

1/4	lb.	spaghetti, broken into pieces
1		egg
1	cup	sour cream
1/4	cup	grated Parmesan cheese
1/8	tsp.	crushed garlic
3	cups	shredded Monterey Jack cheese
1	package	frozen chopped spinach, thawed and drained (10 oz.)
1/2	can	French fried onions (6 oz.)

In a large pot with boiling salted water, cook spaghetti until al dente. Drain.

In a large bowl mix together the sour cream, grated Parmesan cheese, and minced garlic. After beating the egg in a small bowl, transfer to the large bowl and blend together. Transfer to a greased slow cooker.

Mix cooked and drained spaghetti, 2 cups grated Monterey Jack cheese, thawed spinach, and half of the French fried onion to the slow cooker. Stir contents of slow cooker just until blended.

Cover and cook on low for 6 to 8 hours or high heat for 3 to 4 hours.

In last 30 minutes of cooking, turn to high if cooking on low and add remainder of grated Monterey Jack cheese and French fried onion to top of casserole. Serve when cheese is melted.

Crockpot German Potato Salad 5-6 hours

Crockery Pot German Potato Salad

SOURCE: http://www.50plusfriends.com/cookbook/crockpot/gmnpotsal.html

2		potatoes, sliced
1/2	c.	onions, chopped
1/2	c.	celery sliced
1/4	c.	green peppers, diced
1/4	c.	vinegar
1/4	c.	oil
		chopped parsley
		sliced bacon, cooked and crumbled

Combine all ingredients except parsley and bacon. Add salt and pepper to taste. Stir and cook for 5-6 hours in Crockery Pot. Add sugar if needed. Garnish with bacon and parsley.

Crockpot Cheesy Potatoes 8-9 low

Cheese and Potato Casserole

From the Kitchen of: Gramaw

2	lb.	frozen hashed brown potatoes (partly thawed)
2	cans	cheddar cheese soup (10 oz. each)
1	can	evaporated milk, undiluted (13 oz.)
1	can	french onion rings
		salt and pepper

Combine frozen vegetables, soup, milk, and half the onion rings. Pour into greased crockpot. Add salt and pepper to taste. Cover and cook on low 8 - 9 hours (high 4 hours). Sprinkle remaining onion rings over top before serving.

SOURCE: http://www.50plusfriends.com/cookbook/crockpot/cheesepot.html

Crockpot Wild Rice Soup 8 hours

Crockery Pot Wild Rice Soup

From the Kitchen of: Barbara

2	tbsp.	butter
1	tbsp.	minced onion
1/4	c.	flour
4	c.	chicken broth
2	c.	cooked wild rice
1/2	tsp.	salt
1	c.	Half and Half
		Minced parsley or chives
		Optional:
1/3	c.	minced ham
1/3	c.	grated carrot
3	tbsp.	slivered almonds
1/3	c.	finely chopped celery

Sauté onion in butter. Blend in flour. Gradually add broth, stirring constantly, until slightly thickened. Pour into Crockery Pot. Add all other ingredients. Cook on low overnight. Garnish with parsley or chives. Double recipe fills 5 quart Crockery Pot.