• 8 ounce package of cream cheese (softened)
• 3/4 cup sugar, divided use
• 4 eggs, divided use
• 1/2 teaspoon salt
• 2 teaspoons vanilla, divided use
• 10 inch unbaked pie shell
• 1 & 1/4 cups chopped pecans
• 1 cup light corn syrup

In a medium bowl, cream together the cream cheese, one egg, 1/2 cup of the sugar and one teaspoon of the vanilla together until smooth.  Dust both sides of the pie crust with flour and put crust in pie pan.

Pour cream cheese mixture into pie crust and sprinkle the chopped pecans on top.

In another bowl beat the 3 remaining eggs, corn syrup, 1/4 cup sugar and 1 teaspoon vanilla together until smooth.  Pour over pecan layer.

Bake in a 350 degree preheated oven for 45 - 50 minutes until center sets.  The pie will puff up and crack in the center when it is done.

The ingredients separate into 3 layers, with pecans on top, cream cheese in the middle layer and a rich custard on the bottom.  It is good warm or tastes just like a candy bar when served cold.

• 1 & 2/3 cups pumpkin puree (or a 15 ounce can)
• 1 & 1/2 cups evaporated milk (12 ounce can)
• 1 cup sugar
• 2 eggs at room temperature
• 1/4 cup butter, melted and cooled to room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg (optional)
• 1 package yellow cake mix
• 1 cup raisins, pre-soaked in hot water for 15 minutes (drained)

Cream Cheese Frosting

• 8 ounce pkg cream cheese at room temperature
• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1 tablespoon milk
• 1/2 cup chopped pecans (optional)

Preheat oven to 350 degrees.  Line a 9x13 inch pan with non stick foil or spray with pan spray.

In a large bowl beat pumpkin, milk, sugar, eggs, butter, vanilla, salt, cinnamon and nutmeg until well blended.

Mix raisins in the cake mix and add to the wet ingredients.  Stir only until combined.  Pour into prepared pan.  Bake 50 to 55 minutes or until a toothpick inserted in center comes out clean.  Let cool to room temperature.

Cream Cheese Frosting:

Blend cream cheese, powdered sugar, vanilla and milk until smooth.  Frost cooled cake.  Sprinkle pecans evenly on top.

• 2 or 3 fresh pears
• 1/2 cup canola oil
• 1 cup sugar
• 2 eggs
• 1/4 cup sour cream
• 1 teaspoon vanilla
• 2 cups flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 1/2 cup walnuts chopped

Peel pears and chop to make 1 cup.  Beat oil, sugar and eggs, add sour cream and vanilla.  Mix the baking soda and the salt, and the cinnamon with the flour.  Add to first mixture until well blended.  Fold in the pears and the walnuts.  Spray a loaf pan with cooking spray (or use a couple of smaller pans).  Have oven preheated to 350 degrees.  Bake for approximately 1 hour, smaller pans less time.  Check for doneness with a toothpick.