Pumpkin Cheesecake Crepes

pumpkincheescakecrepesAdapted from the basic crepe recipe in The Complete Cooking Light Cookbook.


  • 1/2 cup all-purpose flour
  • 1/4 t salt
  • 3/4 cup milk
  • 2 large egg whites
  • 1 egg
  • 1 TBS vanilla
  • butter or  cooking spray


  • 1/4 cup pumpkin
  • 4 oz cream cheese softened
  • 1/2 t sugar
  • 2 t cinnamon
  • ¼ t ginger
  • ½ t nutmeg
  • 1/2 t cloves
  • milk — enough to soften cream cheese

Maple Whip Cream

  • 1/2 pint whipping cream (heavy, regular or light whatever you prefer.)
  • 1/2 T maple syrup
  1. Combine flour and salt in a medium bowl.
  2. Combine milk, egg whites and egg in another bowl. Stir well with a wisk. Add to flour mixture. Stir with a wisk until well mixed.
  3. Heat an 8-inch crepe pan or skillet coated with cooking spray or melted butter until hot. Remove from heat and pour a scant 1/4 cup batter into the pan. Quickly tilt pan in all directions until batter covers pan like a thin film. Cook for about 1 minute.
  4. Carefully lift edge of crepe with spatula to test doneness. The crepe is ready to be flipped when it can be shaken loose from the pan. Flip and cook on the other side for 15-30 second.
  5. Place crepe on a towel to cool. I separate crepes with a layer of wax paper between them. Will make about 10 crepes.
  6. Soften cream cheese with enough milk until it is spreadable. Mix sugar and set aside.
  7. Mix pumpkin and remaining spices.
  8. Mix cream and maple syrup until cream forms soft peaks.
  9. To serve fill each crepe with cream cheese and pumpkin mix. I use a 1/4 c scoop to fill them. Top with a scoop of maple cream.  In the picture I added some cranberries as well.

Roasted Loaded Sweet Potatoes

  • roastedswttaters2-3 large sweet potatoes
  • 3 TBS butter
  • 2 TBS brown sugar
  • 1 TBS cinnamon
  • 1/4 cup crushed pineapples
  • 1/4 nuts — we prefer almonds or pecans
  • marshmallows
  1. Heat grill. It works better to use wood or a mixture of wood and charcoal. I haven’t tried this on the gas side of the grill.
  2. Melt 1 TBS butter. Mix 1 TBS brown sugar and 1/2 TBS cinnamon.
  3. Wash sweet potatoes and towel dry. It is okay if they are still damp. Brush or roll potatoes in melted butter. Roll potatoes in cinnamon-sugar. Wrap tightly in foil.
  4. Once the fire has died down throw the foil wrapped potatoes near the edge of the coals.  Cook until they become soft. It can take between 20-40 minutes depending on the how hot the coals are. I start checking after 10 minutes.
  5. Either allow potatoes to cool or rinse foil wrapped potatoes under cold water until it is cool enough to handle.
  6. If the potatoes are still warm turn broiler and allow to warm while assembling. If not heat oven to 400.
  7. Grease a baking dish with butter. Scrap potatoes into baking dish. Add remaining butter, cinnamon, and sugar. Mix well. Add pineapples and nuts. Top with marshmallows.
  8. Put potatoes in oven until marshmallows are a toasty brown. I prefer to use broil setting.

Easy Queso

I guess I should really post this one on a weekend but that would break my pattern of sharing a recipe on Mondays (Menu Monday). With the start of football season I wanted to share one of go-to recipes for game watching or other crowd type events. Hey, back in my single days I even made dinner out of this on occasion.  I try to avoid  posting brand names but this recipe just isn’t the same without the brand name items. It isn’t an original recipe by any means but is a favorite.

  1. Spray inside of slow cooker with cooking spray. Turn heat on high until cheese melts. Once it is melted turn it to warm or low to keep hot.
  2. Cut Velveta in chunks and throw in slow cooker. If I time permits allow cheese to start melting before adding the Ro-Tel and Wolf Brand.
  3. Add Ro-Tel and Wolf Brand. Stir well.
  4. I like to make this in a slow cooker because it is a great way to keep it warm for a party.