Cheddar Chowder

from the kitchen of Stephanie

2 C water
2 C small diced potatoes
1/2 C diced carrots
1/2 C celery
1/4 C onion
1 tsp salt
1/2 tsp pepper

Combine all vegetables and salt and pepper.  Boil 10-12 minutes, do not drain.

White Sauce:
1/4 c butter
1/4 c flour
2 c milk or half & half
2 c grated cheddar cheese
1 c cubed ham

Melt butter, add flour, stir in milk.  Add to veggies.  Heat through until thick.  Add cheese and ham right before serving.

Cream Cheese Pumpkin Pie

from the kitchen of Melanie

Whisk together:
4 oz. softened cream cheese
1 Tbs. milk
1 Tbs. sugar

Stir in:
1 1/2 C. cool whip

Spread into a pre made graham cracker crust.

Mix in bowl:
1 C. cold milk
1 can pumpkin (16oz.)
2 (4oz.) pkgs. instant vanilla pudding
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. clove

Spread on top of cream cheese/coolwhip mixture.
Chill in fridge for 4 hours.
Serve with cool whip on top.

*tip: This actually could make 2 pies. I think it overfills just one but not quite fills a second. So, I make 1 pie and then get the little crusts for kids and fill those up the rest of the way.

Enjoy!