Broccoli Salad

3/4 c Miracle Whip
2 tbsp sugar
2 tbsp vinegar
1 bunch broccoli cut into florets (6 cups)
4 oz of real bacon chopped
1 small red onion, chopped.

Mix dressing sugar and vinegar into large bowl

Add remaining ingredients, mix lightly, cover.
Refrigerate at least 1 hr before serving.

Pumpkin Swirl Cheesecake Bars

1 1/2 cups of graham cracker crumbs OR ginger snap crumbs
1/2 c finely chopped peanuts
1/4 c (1/2 stick) butter or margarine, melted
4 pkg (8 oz each) of cream cheeese
1 cup sugar, divided
1 tsp vanilla
4 eggs
1 cup canned pumpkin
1 tsp ground cinnamon
1/4 tsp ground nutmeg

Heat oven to 325
Mix crumbs,nuts and butter onto bottom of 13x9 pan.

Beat cream cheese, 3/4 c sugar and vanilla with mixer until blended. Add eggs 1 at a time beating after each addition until just blended.

Remove 1 1/2 c of batter. Stir remaining sugar, pumpkin and spices into remaining batter.

Spoon half the pumpkin batter into crust, top with spoonfulls of half the plain batter, repeat layers then swirl with knife.

Bake 45 minutes or until center is almost set. Cool completely. Refrigerate 4 hours. Cut into bars.

Tex Mex Beef and Taters

1 lb ground beef
1 red pepper, chopped
1 onion, chopped
1 pkg (1 1/4 oz) taco seasoning mix
1/2 c water
4 c frozen cubed hashbrowns
1 pkg (10 oz) frozen corn
1/2 lb(8 oz) velveeta or shredded cheese

Heat oven to 350.

Brown meat with peppers and onions in large skillet, drain, return to skillet.

Stir in Taco mix and water, add potatoes, corn and cheese, mix well.

Spoon into 13x9 baking dish

Bake 20 minutes, stir, bake an additional 15 minutes. Serve.