In separate pots, cook potatoes and carrots until almost done. (Cook the onions with the potatoes.)
Reserve water from potatoes and carrots. 
Serve with breadsticks or saltines.
Note: This is a great recipe. I tweaked it a bit. The original label calls for 1 1/2 cups sugar, but using half brown sugar makes a better pie. It holds together better and has better flavor. It also originally called for 1/2 tsp cloves, but I don't like that flavor, so I omitted it. This is one of the best pumpkin pie recipes I have found and it never dissappoints on Thanksgiving -or any other time of year that we're craving pumpkin pie. The crust is a great recipe, too. Look for it under the pie or crust.
Spread each biscuit half into the bottom and up the sides so there is a little well in the middle.
Bake at 350 for about 7-8 minutes. Remove from heat and press the dough back up the sides and the bottom since they will puff up a tiny bit. (I didn't pre-cook them when I made them the first time (as you can see from the picture) but it is definitely something that makes a difference.)
Repeat until you've got as many "cups" as you'd like. As seen in the picture, I used 3 biscuits and made 6 pizzas. Then I use the remaining biscuits the same day for mini pizzas for a snack or quick lunch or dinner.
Serve with desired side dish... hashbrowns and orange juice are our favorites.
I was going to post this on Monday, but I couldn't wait. They're too much fun!
I'll be the first to admit this isn't the cutest picture. I just couldn't get a cute one. But these little turkeys are great fun! We made these for a cub scout activity and the boys really enjoyed it. We made them along with Nutter Butter Reindeer. I'll be posting it soon.
Mixing by hand, add flour to form a soft, sticky dough. Take out of bowl. Spray bowl with non-stick spray and put dough back in.
Let rise until double in size.
Once risen, punch dough down and cut in half. Cut each half into 3 sections. (So, eventually you'll have 6 sections total.) On a lightly floured surface, roll into each a 9 inch circle, brush with melted butter and cut into wedges with a pizza cutter. Roll up into crescent shapes and place on cookie sheet.
Once frozen, put them in a freezer bag until you're ready to use them.
When you're ready to use them, take them out of the bag and place them on the cookie sheet. Allow them to thaw for 2-4 hours and double in size. Cook as directed below.
Cook in oven at 350 degrees for 20-30 minutes. Until Cheese is starting to golden and sauce is bubbling.
Let sit for 10 minutes after removal from the oven. Serve and Enjoy!
Per Mmm... Cafe's suggestion, I also put the little cups on a baking sheet to finish cooking. I undercooked mine by about 3 minutes so mine aren't as golden brown as they should be. Make sure you cook them long enough or they'll be a little bit dough-y after the sauce has cooked and the cheese has melted. And nobody likes dough-y pizza. 
The dough will puff up a little bit so just use a spoon and push it to the sides so you have a little pocket to put the sauce. Spoon about a tablespoon of sauce into each pizza. Add desired toppings and sprinkle with cheese. Put back in oven until cheese is melted, about another 7 minutes or so.
These meatballs were created purely from "throwing in this and that" until it looked right. In fact I still don't know what to call them. If you make them and come up with a good idea.... let me know. :) The flavor of these meatballs was amazing! They don't look pretty.... no matter how hard I tried to take pictures from different angles. However, you won't be disappointed. And don't let the Frank's Red Hot Sauce throw you off. There's not a lot in the recipe and it just gives it a great flavor. They're not spicy by any means. My kids loved them!
Using an ice cream scoop (and plastic gloves if desired), roll mixture into about 1 inch balls.
Place in glass baking dish. This made 24 meatballs.
Bake at 375 for 20 minutes. Turn over and bake an additional 10 minutes.
Serve with your choice of side dish. We did loaded mashed potatoes and a salad. The kids liked dipping their meatballs in Bullseye BBQ sauce. With or without sauce, they were super delicious! I'll be posting the recipe for loaded mashed potatoes on Monday.
This recipe is one of our favorite family recipes. However, so often we forget to take pictures because we're usually taking them to some potluck kind of get-together. So I made this recipe the other day for us and just a few friends and actually remembered to take pictures. I figured I'd repost it so you can see how delectably delicious it really is. Hope you enjoy!Cookie Crust:
3/4 cup shortening
3/4 cup sugar
1/3 cup brown sugar
1 egg
1 1/2 tsp vanilla
1 1/2 cups flour
1 tsp salt
3/4 tsp baking soda
1 cup mini chocolate chips
Filling:
2 pkgs softened cream cheese
3/4 cup sugar
2 eggs
1 tsp vanilla
In a mixing bowl, cream shortening and sugars.
Beat in egg & vanilla.
Combine the flour, salt, and baking soda; add to the creamed mixture & mix well.
Fold in the chocolate chips with spoon.
Set aside 1/3 cup dough for topping.
Press remaining dough into a greased 9x13 inch pan.
Bake at 350 for 8 minutes.
Meanwhile, in a mixing bowl, beat cream cheese & sugar until smooth. Add eggs and vanilla; mix well.
Spoon over crust. Crumble reserved dough over filling.
Bake at 350 for 35-40 min or until lightly golden brown. Cool on a wire rack.
Cut into bars. Cover & store remaining bars (if any) in the fridge.