Sea of Opportunities

I'm a LONG TIME user of Paperback Swap - Maybe because I LOVE turning pages - probably why I still use a paper agenda book ?  Maybe.  Anyway - picked up the Taste Of Home cookbook picture below (Paperback swap is free, the idea is you swap out your books for books that someone else may have.) You pay the postage of mailing out your books, which gives you a credit for each book you mail so that you can request a book.  You can have a bookshelf of books that you want, and when one comes up - they'll email you to see if you still want it.   It was awesome when we were homeschooling, and now I find books like How to Crochet socks, cookbooks, and even books I can take the the beach !!  Anyway - in order to avoid copyright issues - I'll be mentioning the book and page number of recipes that come from books - and one I make it - if it's good enough for photos - I'll also type out the recipe along with all the changes I made - because I'm not one to follow directio...

Not real happy with this layout - will have to work on it.   Photo will be added later this week (hopefully before they eat it all!) Graham Crackers -35 g crushed (plain, honey, cinnamon) Splenda - 48 g FF Cream Cheese 675 g (or 3 - 8 oz blocks) Flour - 45 g Eggs - 2 large Egg Substitute - 1 cup Pumpkin (Pure, not pie mix) 1.88 cup (or 1 -15 oz can) Cloves - 1/4 tsp  Nutmeg - 1/4 tsp Cinnamon - 1.5 tsp    Crush the graham crackers and sprinkle in the bottom of a 9 inch non-stick spring form pan that has been sprayed with non-stick spray.   Beat the cream cheese, add the splenda and flour and continue beating until smooth Add 1 egg, then the egg substitute a little at a time until incorporated.   Transfer 2.5 cups to a separate bowl, and beat the remaining egg and spices and pumpkin into the filling left in the bowl.   Pour half of the pumpkin filling over the crumbs carefully - (pour over the back of a spoon if necessary) so as not ...