16 medium red potatoes, cubed

1 tablespoon and 1 teaspoon crushed garlic

1 cup butter or margarine

1/2 cup half-and-half cream

1/4 cup white sugar

1/2 teaspoon steak seasoning

1/2 teaspoon garlic powder

1. Place the potatoes into a large pot, and fill with enough water to cover. Add 1 teaspoon of the crushed garlic to the water for flavor. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork.

2. Drain the potatoes, and add the butter. Mash until the butter is melted. Mix in the half-and-half, sugar, steak seasoning, garlic powder and remaining garlic. Mix potatoes with an electric mixer until smooth.

1 (8 ounce) package cream cheese

2 cups pumpkin puree

14 ounces sweetened condensed milk

3 eggs

1 teaspoon pumpkin pie spice

1 (9 inch) unbaked pie crust

1. Preheat oven to 350 degrees F (175 degrees C).

2. Mix cream cheese and condensed milk together until smooth. Stir in the pureed pumpkin, pumpkin pie spice and eggs. Mix until well combined. Pour batter into the pie shell.

3. Bake at 350 degrees F (175 degrees C) for 45 minutes or until a knife inserted 1 inch from the edge comes out clean. Serve warm.

   8 servings