Spinach Souffle-Phyllo Cups (Sandra Lee Semi-Homemade)

I made these for Thanksgiving, too. Big hit! They do have a little bit of a bite to them. I doubled the recipe. Sandra Lee made them in regular size muffin tins (6 servings). I made mine in mini muffin tins (48 pieces doubling the recipe).

5 sheets phyllo dough
Olive oil cooking spray
1 package (12 oz.) spinach souffle (Stouffers)
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 (2-ounce) package crumbled feta cheese

Pre-heat oven to 350 degrees F.

Lay out 1 sheet of phyllo dough. Spray lightly with olive oil cooking spray. Repeat with 4 remaining sheets. Cut phyllo sheets into 6 pieces (12 for mini). Fit each section into a muffin cup. Bake for 10 minutes.

Remove plastic cover from spinach souffle and microwave on high for 5 minutes. Remove from microwave and stir in lemon juice, salt, and cayenne pepper. Divide spinach mixture into baked phyllo cups. Sprinkle feta cheese over spinach mixture. Return to oven for 6 minutes. Serve hot.

Pumpkin cheese cake

I made this for Thanksgiving. It was delicious. I had extra mix & graham cracker crust, so I made 6 mini cheese cakes in a regular size muffin tin.

**graham cracker crust (super easy!)
1 1/2 cups graham cracker crumbs (about 24 crackers)
1/4 cup sugar
6 tbsp butter; melted
optional: cinnamon, nutmeg,or allspice (I used cinnamon graham crackers)

Mix all in a bowl. Press into pie plate or pan.

**pumpkin cheese cake (super yummy!)
4 packages of cream cheese; softened (8 ounces each)
1 1/2 cups granulated sugar
1/3 cup all purpose flour
2 tsp ground cinnamon
1 tsp grated nutmeg
1 tsp ground cloves
1/4 tsp ground allspice
salt to taste
6 eggs; room temperature
1 tsp vanilla extract
2 cups pumpkin puree

Preheat oven to 325 degrees f. To prepare filling - Beat cream cheese until fluffy. Add sugar, flour, cinnamon,nutmeg, cloves, allspice, and salt. Beat to combine. Add eggs one at a time & mix well after each one. Add vanilla extract and beat well. Fold pumpkin puree into mixture. Pour into your choice of crust. Bake for 1 1/2 hours in center of oven. Turn oven off, open door & let cake stand for 3 minutes. Cool cake, cover loosely & chill over night.