Pumpkin Dip

2 c. powdered sugar

8 oz. cream cheese, softened

8 oz. can pumpkin

1 t. cinnamon

1 t. ginger

Blend all together until smooth; chill. Serve with apple slices, ginger snaps or Nilla wafers.

Sam's Salsa

1 small red onion, diced

1 small yellow onion, diced

1-2 big tomatoes, diced

1/4 c. white vinegar

1/4 c. olive oil

1 full T. of either summac or zaatar seasoning

Mix all. Serve with lime tortilla chips.

Easy Lasagna

1 lb. hamburger

1/2 c. chopped onion

2 cloves minced garlic

1-32 oz. jar Ragu chunky sauce

3/4 c. water

1-8 oz. pkg. oven ready lasagna noodles

1 c. cottage cheese

1 c. ricotta cheese

1/2 c. grated parmesan

1 T. chopped parsley

3 c. grated mozzarella

Heat oven to 375 degrees. In skillet, brown hamburger, onion and garlic. Drain. Add sauce and water. In a separate bowl, mix cottage cheese, ricotta, parmesan and parsley. In a 13x9 pan, layer 1/3 sauce, 1/2 noodles, 1/2 cheese mixture and 1/3 mozzarella. Repeat layers ending with sauce and cheese. Cover with foil. Bake for 1 hour, uncovering for the last 5 minutes of baking.

Grandma Stahle's Pomegranate Salad

1 pint whipping cream

1/2 bag mini marshmallows, soaked in cream

2-3 large pomegranates, seeded

2-3 sliced bananas

nuts

Beat cream and marshmallows together until stiff. Add seeds and bananas and nuts if desired.

Peanut Butter Cup Pie

8 oz. cream cheese, softened

1/2 c. plus 1 T. creamy peanut butter, divided

1 c. cold milk

1 (3.4 oz.) jello vanilla instant pudding

2-1/2 c. thawed Cool Whip, divided

1 oreo pie crust

3 squares baker's semi-sweet chocolate

Beat cream cheese and 1/2 c. peanut butter until well blended. Add milk and dry pudding mix; beat 2 minutes. Whisk in 1 c. cool whip; spoon into crust. Refrigerate until ready to use.

Meanwhile, microwave remaining cool whip and chocolate on high 1-2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each 30 second interval. Cool completely.

Spread chocolate over pudding layer in crust. Microwave remaining peanut butter for 30 seconds. Stir. Drizzle over pie. Refrigerate 4 hours or until firm.

Peanut Butter Cookies

1 yellow cake mix

2 eggs

1/3 c. oil

Mix until smooth.

Add:

3/4 c. peanut butter

Mix. Roll into balls. Roll balls in sugar. Make cross marks with a fork. Bake at 350 degrees for 10-12 minutes.

Lemon Curd Tart

Crust:

1-1/4 c. flour

1/2 c. cold, unsalted butter, cut into pieces

1/3 c. sugar

1/4 t. salt

1 T. water

Pulse in a food processor until crumbs form. Press dough into a 9 inch round tart pan. Shape edge with a floured dry measuring cup. Freeze until firm, 10-15 minutes. Prick all over with a fork. Bake at 350 degrees 25-30 minutes. Cool completely.

Tart:

4 large eggs plus 4 large egg yolks

1-1/3 c. sugar

2/3 c. fresh or bottled lemon juice

pinch of salt

10 T. unsalted butter, cut into pieces

In a small saucepan (off heat) whisk together eggs, yolks, sugar, lemon juice, and salt until smooth; add butter.

Place pan over medium heat. Cook, stirring constantly with a wooden spoon, until it is the consistency of a loose pudding, 8-10 minutes.

Pour curd through a fine mesh sieve into cooled crust. Cool to room temp. Refrigerate 2-3 hours. Unmold before serving.