OK, GardenLad, I don't know that these exactly belong on a pumpkin thread but digressing from the topic is pretty routine around the forum, so here we go. I'm including all my notes on the recipes. Both are "works in progress" so maybe my additions will be helpful too. Torta with Pesto, Tapenade & Sun Dried Tomatoes Original Source: www.fabulousfoods.com Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pesto 1 1/2 cups fresh basil 3 large garlic cloves 1/4 cup grated Parmesan cheese 1/4 cup Pine nuts (pignolia) -- OR walnuts 1/2 cup olive oil salt and pepper -- to taste Olive Tapenade 1 cup pitted Kalamata olives 3 large garlic cloves -- peeled 2 teaspoons capers 1 tablespoon lemon juice 1/2 teaspoon fresh rosemary leaf -- (or 1/4 tsp. dry) 1/2 teaspoon fresh thyme leaf -- (or 1/4 tsp. dry) 1/8 cup plus 1 tablespoon olive oil salt and pepper -- to taste Sun Dried Tomato Purée 1 10-12 oz. jar oil packed sun dried tomatoes 1 large garlic clove 2 tablespoons olive oil (reserved from tomato jar) Cheese Layer 8 oz. goat cheese 2 packages cream cheese -- (8 oz.) 1 cup butter Pesto Layer: Put all ingredients except olive oil in a food processor or blender and purée. Slowly pour in the olive oil while continuing to blend. Olive Tapenade Layer: Put all ingredients except olive oil in a food processor or blender and purée. Slowly pour in the olive oil while continuing to blend. Sun-Dried Tomato Purée Layer: Drain the tomatoes, reserving 2 tablespoons of the oil. Put all ingredients, including reserved oil, in a food processor or blender and purée. Cheese Layer: Put all ingredients in a food processor or blender and purée. Line either one large (6 cup) or two small (3 cup) molds with dampened cheesecloth, leaving enough cloth hanging over the edges to later cover the top. If you don't have any molds, be creative - a flower pot works well or use small deep bowls, or even a rinsed out coffee can. If you want to be decorative, arrange whole basil leaves, whole olives and/or whole sun dried tomatoes in the bottom of your mold (this will become the top of your dish when it is unmolded). Layer in thin layers, alternating between the cheese mixture and a topping mixture until mold is filled. Cover top with the excess cheesecloth hanging over the sides. Wrap in plastic wrap and refrigerate for at least six hours or overnight. To unmold, unfold cheesecloth covering the top of the mold and hang it over the edge. Place a plate over the open end of the mold and invert. Carefully peel the mold off the mixture, then carefully remove and discard the cheese cloth. Serve with crackers or a fresh baguette. Changes I made: I used my own homemade pesto recipe and some California Harvest kalamata olive tapenade I had on hand. In the Sun Dried Tomato Purée I cut the olive oil to 1 T. and enhanced the tomatoes by soaking some additional plain dried tomatoes in boiling water, draining them and blending them in with the rest. Next time I might try a little added tomato paste instead. For the cheese layer I used 2 3.5 oz. Crottin Montcevri, 1 package of light cream cheese, 1 container mascarpone cheese (both 8 oz. size) and cut the butter to 1/2 cup. I used a 7-inch springform pan, but I'm going to try to freeze this. If it works, I'll make 3 2-cup molds. I also want to cut back on the oiliness of the layers. I want a bit fresher taste. I think I'll use just the oil that adheres to the tomatoes and cut the other T. plus drain the pesto and the tapenade a bit in a fine mesh sieve before using. Sun-Dried Tomato and Pesto Cheese Spread Recipe By : Unknown Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces sun-dried tomatoes, oil-packed -- drained 1 tablespoon oil -- (from tomatoes) 1/2 cup sun-dried tomato halves 1 tablespoon balsamic vinegar 4 ounces butter -- softened 1/2 cup sour cream 20 ounces cream cheese 4 cloves garlic -- peeled 1 1/2 cups basil, fresh 1 teaspoon fresh lemon juice 1/4 cup pine nuts 2 tablespoons olive oil -- OR for garlic, basil, lemon juice, pine nuts, olive oil substitute 8 oz. my own pesto base 1/3 cup Parmesan cheese Salt and pepper -- to taste Pour boiling water over plain dried tomatoes. Let sit until soft then drain. Reserve 2/3 cup cream cheese. Place remaining cream cheese, sour cream and butter in food processor. Blend until fluffy. Place in bowl and set aside. Blend pesto base, Parmesan cheese and 1/3 cup cream cheese in food processor. Place in bowl and set aside. Scrape bowl and chop drained sun-dried tomatoes (both plain and oil). Add 1 tablespoon tomato oil, 1 tablespoon balsamic vinegar and 1/3 cup cream cheese. Blend until smooth. Grind in salt and pepper to taste. Put saran wrap on the bottom of 4 4-inch springform pans (or 1 7-inch springform or line a 1 1/2 quart pan or bowl). Layer 1 pan at a time. Layer 1 cream cheese mixture, layer 2 sun-dried tomato, layer 3 cream cheese mixture, layer 4 pesto, layer 5 cream cheese mixture. Cover with "sticky" saran wrap and refrigerate overnight. Finish other pans the same. When unmolded, top can be decorated with pinenuts, basil leaves, sun-dried tomato pieces if desired. Cover with foil and freeze extra pans. Yield: "5 cups" - - - - - - - - - - - - Christmas 2004: I cut butter drastically, added sour cream, elimated tomato paste and used plain sun-dried tomatoes instead, added balsamic vinegar. For tomatoes in oil I used T.J.'s 8.5 ounce jar. I divided recipe among 4 Wilton mini-springform pans; served 2 and froze 2. Small sizes are nice for buffet service.

Carmen: I tried a yam. It may be a pale Sweet Potato ? Nuked it 3 minutes. Peeled it and cut it into cubes. Put it in a bowl, with the other ingredients and beat until smooth. Ingredients: 1 cup of Sweet Potato 1/2 cup of Vanilla Ice Cream 2 tablespoons of melted butter 3 tablespoons of Sugar 3/4 teaspoon of Baking Powder 1/2 teaspoon of Cinnamon 3 tablespoons of sugar I used a SS gravy Bowl to bake it, at 350 Degrees for 1/2 hour. When it cooled I sampled a little. It was good and very fluffy. Almost like a dessert. It would look better if it was an orange color. Think I'll sample some more, to be sure it is good enough for TD dinner. Have to make sacrifices. Give it a try !!! LOU

This is what the kid asked for this year... * Exported from MasterCook * Sweet Potato and Caramelized Onion Casserole Recipe By :Katie, Christmas 2000 Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large sweet potatoes -- peeled and thinly sliced 2 large onions -- sliced 1 tablespoon olive oil 2 tablespoons butter 1 tablespoon dark brown sugar Drizzle onions with oil and cook on low heat until caramelized, stirring occasionally. Layer 1/2 sweet potato slices in a shallow 1 qt. casserole dish. Cover with caramelized onions. Layer remaining sweet potato slices over onions. Dot with butter, sprinkle with brown sugar. Bake, uncovered, at 350F for about an hour, or until casserole is browned on top. We've made these for Thanksgiving and really liked them... * Exported from MasterCook * Sweet Potatoes in Orange Cups Recipe By : Katie Serving Size : 6 Preparation Time :2:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium sweet potatoes -- (2 1/2 lb), cooked, peeled and mashed 4 large navel oranges 6 tablespoons melted butter 2 tablespoons grated orange peel 1/2 cup orange juice 1 egg -- beaten 1 teaspoon salt 1/2 cup light raisins Cut oranges in half and scoop out pulp. Set the shells aside. Add butter, grated orange peel, orange juice, egg and salt to potatoes and beat until light and fluffy. Stir in raisins. Mound filling in orange shells. Wrap in foil. (Can be frozen at this point - thaw for 3 hrs.) Bake at 325F for 50 minutes or until heated through.

Glenda..that's not fair... Yesterday hubby and I went out to breakfast..we said we'd like the special..it came not as the board described...grrr...it was good..but again..not what it was supposed to be. Tonight is pork sandwiches and chips...crock pot cooked the pork shoulder, and I "crisped" it in the oven when I got home.