Fishy Macaroni by Her
1 cup cooked macaroni
1/3 cup cheese
1 tablespoon butter
1/2 cup Goldfish Crackers
Throw it all in a bowl together, mix, and eat.
No, really. She ate it.
Pumpkin Cheesecake by Me
(Modified Cheesecake Factory recipe)
1 1/2 cups graham cracker crumbs
5 tablespoons melted butter
1 1/3 cups sugar, divided
3 8-oz packages cream cheese, softened
1 teaspoon vanilla
1 small can pumpkin (15 oz)
3 eggs
1 teaspoon cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon allspice
whipped cream
Preheat the oven to 350 degrees F. Make the crust by combining the graham crackers with the melted butter and 1/3 cup sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, keeping the mixture crumbly. Press the crumbs onto the bottom and about two-thirds of the way up the sides of a springform pan. Bake the crust for 5 minutes then set aside to cool.
In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth. Add the pumpkin, eggs, cornstarch, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.
Pour the filling into the pan. Bake for 60 to 70 minutes. The top will turn a bit darker. Remove from the oven and allow the cheesecake to cool. Refrigerate once the cheesecake reaches room temperature. Top with whipped cream as desired.
The cheesecake is ready to eat once cool, but tastes best if allowed to cool for 24 hours.