1 package (9ounce) prepared graham cracker pie crust
1 pint vanilla ice cream softened
1 can (16 ounce) pumpkin
1 cup whipped cream
3/ 4 cup sugar
2 teaspoons pumpkin pie spice
1/ 2 teaspoon salt

Directions
Fill pie crust with ice cream; freeze until solid.

In medium bowl, combine pumpkin, whipped cream, sugar, pumpkin pie spice and salt.

Spoon mixture over frozen layer of ice cream in crust; freeze until solid.

To serve, remove pie from freezer and place in refrigerator one hour before serving. Slice and serve with additional whipped cream if desired.

Cooking tip: Frozen non-fat yogurt and fat-free whipped topping may be used in place of ice cream and whipped cream.

12 Delicious or baking apples
1/2 Cup firmly packed brown sugar
3/4 Cup margarine or butter
1 teaspoon nutmeg
1 teaspoon ground cinnamon

Directions
Heat oven to 375 degrees F. Peel upper half of each apple. Core to within 1/2 inch of bottom.

Place apples in ungreased baking dish.

Add 1 scant tablespoon brown sugar, 1 teaspoon margarine, pinch freshly grated nutmeg and pinch cinnamon to center of each apple.

Sprinkle remaining spices over apples. Pour 1/4 inch water into baking dish. Bake 30-40 minutes, basting occasionally.

To test for doneness, pierce with fork; they should be tender. Serve with vanilla ice cream and caramel!

1 whole chicken, can be cut up, leave in bones and skin
2 stalks of celery with leaves, cut in half
4 garlic cloves
one whole onion
1 bag of baby carrots
1 bay leaf
2 T. salt
enough water to cover the chicken by about 2 inches
chicken bouillon, if needed (Goya is best bouillon brand)
Noodles or rice--cook separately and set aside

Directions
Rinse the chicken well and place in a large kettle or stock pot. Add cold tap water to more than cover chicken and place on stovetop. Add salt, onion, garlic, celery and bay leaf. Bring to full boil, then lower and simmer for at least 2 hours, (add carrots after first hour) or until chicken is falling off the bone. Pour broth through a strainer into another large pot, then return chicken and vegetables to the first pot. (Taste broth and add bouillon if necessary. Some chickens make tasty soup without bouillon, and some need a little help!)

I add back only the carrots and the meat from the chicken, throwing out the celery and onion, etc. Season with white pepper, parsley flakes. I like to add a little cumin and cayenne pepper, too. Add noodles or rice and serve with hearty bread.