Creamy Mashed Potatoes

2 lbs of gold potatoes
S&P
1/4 of 8oz pkg of cream cheese
1/2 c sour cream
1/2 c milk

Peel and rinse the potatoes. Cover with COLD water and salt. Bring to a boil and then turn down to low for 25 minutes. Remove and drain the water. Add cream cheese, sour cream and milk. Using a hand mixer mix together until creamy.

You can add cheese at the same time.

**This is my basic mashed potatoes recipe for everything!**

Butternut Squash Soup

1 Butternut Squash
2 1/2 cups of Veggie Stock
4 oz cream cheese
1/2 stick butter
1 tsp enchilada seasoning
1 tsp crushed red pepper
1 tsp paparika
1 tsp ground sage
S&P

Clean and bake flesh side down on 425 for 45 minutes to an hour. Remove from oven and let cool about 5 minutes or until you can handle. Turn over and scrape the flesh out and add to a food processor. Add cream cheese, butter and 1/2 of the stock. Puree and return to a pot on medium low heat. Add the remaining stock and all the seasonings. Stir and then add S&P to taste. Heat for about 15 minutes or until heated all the way thru.

Serve with carmelized onions.

Cherry Yum Yum

2 sticks of butter
2 cups flour
1 cup of chopped pecans

1 -8oz box of cream cheese - soft
2 cups powdered sugar
1 tsp vanilla
1 tub of cool whip

2 cans of cherry pie filling

Mix the butter, flour and pecans. Press into the bottom of a 9X13 pan and bake for 25 minutes or until browned on 350. Mix cream cheese, powdered sugar and vanilla until smooth. Fold in the cool whip. After the bottom has cooled, add the cream cheese mixture and layer on top. Then add the cherry pie filling to the top. Put into the refridgerator until cool and set.

Thanks Grandma! This is one of my all time favorite desserts!!

Chocolate Cheese

2 pkgs 8 oz Cream Cheese (room temperature)

2/3 c of brown sugar

1/3 c of white sugar

4 tsp vanilla

1 pkg Heath Bar bits

Cream together cream cheese, sugar and vanilla until smooth. Then add in the Heath Bar bits and stir.

You can use chocolate chips, cinnamon chips, etc or whatever you like.

** Original Recipe from Amber Wrinkle. I adapted to my taste **