tropit, I wish I had your zest for cooking because I sure love to eat! :D
I could live on these things. Yummy! Point me to a tray of those goodies and I'm all set.

This morning, I looked in the fridge and saw that there were a lot of leftovers in there. Time to make some dip! I didn't use up everything, but I did make a tasty dip/spread with leftover green lentils, a 1/4 jar of marinara sauce that needed to be used up, paprika, garlic, cummin seeds, salt and a little chickpea flour to thicken it up. Put it all in the blender and whipped it up...yumm!

Today is Sunday, so today "noshing day." I'll add some other goodies to our noshing board and we'll have a feast.

tropit, I made my hubby a pineapple upside cake and my youngest son said " Mom, that's so retro"! Ha, he's right!

Thanks for that information! I'll have to write down the size of the cans I use for my recipes from now on. It upsets me that they are so sneaky about increasing profits.

Thanks for the info too! The size of the can could make a lot of difference in the outcome.

This is one of my most requested recipes: Taco Cheesecake from Taste ofr Home Magazine
https://www.tasteofhome.com/wp-conte...ymbol-Time.pngTotal TimePrep: 25 min. Bake: 30 min.

https://www.tasteofhome.com/wp-conte...Makes-Icon.pngMakes18-20 servings

Updated: Dec. 20, 2022
One taste of Judy Eckert's eye-catching appetizer proves cheesecake isn't just for dessert. "This savory variation is a crowd favorite at parties," she notes from Fulton, New York.

https://www.tasteofhome.com/wp-conte...g?fit=700,1024
Taco Cheesecake Recipe photo by Taste of Home

• 
  Ingredients

• 3 teaspoons cornmeal
• 3 packages (8 ounces each) cream cheese, softened
• 1 envelope taco seasoning
• 1/2 cup sour cream
• 1/2 cup salsa
• 2 large eggs, lightly beaten
• 1 cup shredded pepper Jack cheese
• 1 cup chopped green chiles, drained
• 1/2 cup chopped ripe olives
• topping
• 1 cup sour cream
• 1/4 cup sliced ripe olives
• 1/4 cup sliced green onions
• 1/4 cup sliced cherry tomatoes
• 1 jalapeno pepper, sliced
• Assorted crackers

Directions

1. Sprinkle bottom of greased 9-in. springform pan with cornmeal; set aside. In a bowl, beat cream cheese until smooth. Add the taco seasoning, sour cream and salsa. Stir in the eggs, pepper Jack cheese and chiles. Fold in olives. Pour over cornmeal.
2. Place pan on a baking sheet. Bake at 350° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool for 1 hour. (Top of cheesecake may crack.) Refrigerate overnight.
3. Remove sides of pan. Spread sour cream over top and sides of cheesecake. Arrange olives, onions, tomato slices and jalapeno slices on top. Serve with crackers.

Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

The Taco Cheesecake sounds interesting! I'll have to try that!