Pumpkin Patch Bites, Kira

1 box pie crust
6 oz sliced ham
8 oz sliced extra-sharp Cheddar, Swiss, Gruyere cheese
1 large egg, lightly beaten
Preparation
1. Heat oven to 425. Line baking sheet with nonstick foil.

2. On work surface, unroll pie crust and cut each of the 2 crusts into 12 pumpkin shapes with a 3-in. pumpkin cookie cutter. Using a 2-in. round cutter, cut 24 rounds from the sliced ham and cheese.

3. Put 2 slices each ham and cheese in the center of each 12 pumpkins. With a small brush, brush beaten egg around edges.

4. Top with remaining pumpkins, carefully pressing on edges to seal. Using a spoon, make ridges on pumpkins by pressing into tops in a few places. With a small knife, pierce ridges in a couple of places to vent.

5. Place on prepared pan. Brush top with beaten egg. Bake 10-12 minutes until light golden. Let cool on rack a couple of minutes before serving.

Yam & Sweet Potato Bisque by: Becka Elton

1/2 lb. chopped Red Onion
2 T. Butter
1 clove Garlic
6 1/2 c. Water
1 1/2 lb. Yams, peeled & chopped
1 1/2 lb. Sweet Potatoes, peeled & chopped
1 can Corn
1 cube Knorr Vegetable Bouillon (can be found at Albertsons, Walmart does not carry this)
1 1/2 tsp. Salt
1/8 tsp. Thyme
1/4 tsp. Black Pepper
1 Bay Leaf
1 1/2 tsp. Parsley
1 c. Cream

Saute the first 3 ingredients in a large stock pot.  Add all the rest of the ingredients except cream to pan and bring to a boil.  Simmer for 25 minutes until potatoes are tender.  Remove the bay leaf.  Bermix soup for 3 minutes.  (I just use my blenderand blend it smooth.  Be careful if using blender as the hot liquid will cause the lid to shoot off making a horrible mess and burning you in the process! ;)  Just blend small amounts at a time.)  Add the cream, stir and serve!  So yummy!