And finally, a weekly menu:

...and some pie. You want a good Peanut Butter pie? This is the one.

I've been cooking away, without telling you what I'm cooking, and feeling the need to share. Here is what we had last week/are having this week:

*Monday: Hogi night. We passed a Subway the other day and Ryder really wanted to go there. He listed all the ingredients he would want on a Subway sandwich, and was quite amazed when I told him we had all those things at home! So tonight we're eating his favorite--"Subway bread" (store-bought sandwich buns), turkey, bacon, pickles, cucumbers, cheese and mustard. ;) I'm adding lots of other veggies like, tomatoes, lettuce, avocados, sprouts, etc. to mine. We also have lots of veggies for a veggie/dip plate & apples with caramel dip.

*Tuesday: Parmesan Squash Wedges & Wild Rice (from Trader Joe's)

*Wednesday: I've never made Pumpkin Soup, and decided now is as good a time as any. Doesn't it sound so cozy and delicious to be eating warm Pumpkin soup for dinner on a chilly night in October?

*Thursday: Leftovers

*Friday: Tonight is the Trunk-or-Treat! I'll be contributing Chili, Cornbread muffins (To be honest, I LOVE the 39 cent Jiffy mix. For sake of time, I'll probably use a few of those), cupcakes (for the cake walk) and THIS pie (If this pie doesn't win, the judges are crazy...)

*Saturday: Burke day! Burke is on an incredibly busy rotation right now. In fact, he's only had 4 days off the entire month. And the days he works, he works ALL DAY LONG. Today we're having our family fall celebration. We'll be carving pumpkins, making doughnuts and decorating caramel apples.

*Sunday: Simple Salmon (broil for 5-10 mins. with a little salt & Pepper) and Loaded Sweet-Potato Skins

I also made some Pumpkin Chocolate Chip Cookies, White Chicken Chili, "Pizza Pockets", Homemade Macaroni & Cheese and Pretzel m&m Cookies last week while entertaining guests.

Halloween week!!!

Here's the plan for our eats this week:

*Monday: Trader Joe's Surprise! I'll let you know if it's good. And, caramel apples (we're having a pumpkin carving/caramel apple party! Yay!)

*Tuesday: Pizza Pockets--use your favorite dough & sauce, and any toppings you like. Wrap the sauce, cheese and toppings inside of the dough (making sure to seal the edges tightly), and bake on a rimmed baking sheet until cooked through.

*Wednesday: Black Beans & Rice

*Thursday: Leftovers

*Friday: White Chili & Cornbread Pudding (being taken to our church Halloween party!) + Caramel Pecan Pie & Pumpkin Cheesecake (see recipes below)

*Saturday: HALLOWEEN PARTY! Not exactly sure what I'm contributing, but I hear there is real Kahlua Pork involved...

*Sunday: Baked Penne with Roasted Vegetables & apple-cider doughnuts

CARAMEL PECAN PIE

-1 (9 inch) unbaked pie crust (this is my go-to pie crust recipe)
-36 individually wrapped caramels, unwrapped (or you can make your own)
-1/4 c. butter
-1/4 c. milk
-3/4 c. sugar
-3 eggs
-1/2 tsp. vanilla extract
-1/4 tsp. salt
-1 c. pecan halves

Preheat oven to 350*. In saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat. Set aside.
In large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
Bake in preheated oven for 45-50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.

DOUBLE LAYER PUMPKIN CHEESECAKE

-2 (8 oz.) packages cream cheese, softened
-1/2 c. white sugar
-1/2 tsp. vanilla extract
-2 eggs
-1 (9 inch) prepared graham cracker crust
-1/2 c. pumpkin puree
-1/2 tsp. ground cinnamon
-1 pinch ground cloves
-1 pinch ground nutmeg
-1/2 c. whipped topping/whipping cream

Preheat oven to 325*.
In large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 c. of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to remaining batter an stir gently until well blended. Carefully spread over batter in the crust.
Bake in preheated oven for 35-40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.