https://2cookinmamas.com/deliciously-easy-chicken-casserole/, can i make this fating, i not into diet stuff.

Not sure what you mean by "make it fating?" This is FAR from a diet dish... each serving is like 500 calories. It sounds quite good just like it is! In fact, I think it sounds yummy!

thank you very much, never used yogurt to cook with.

It's quite good and I use it often. You could always substitute sour cream, but sometimes the taste will be a little different. I'd make it with yogurt the first time and if you want to change to sour cream the next time, go for it! Recipes are all about experimenting.

thank you very much

brought vailla low fat free yogurt, stuck with it can i use it.

You sure can! See how it turns out - you might really like it!

i use it and love it, i really enjoyed it.

Excellent! I had a feeling it was going to be good!

Family, you post some really good recipes and I thought I would post one for you. I normally don't like pie, cake, cookies and all that sweet stuff. But I made a pumpkin cheesecake pie today I told hubby he was going to have to eat all by himself because it was so good! I don't need to gain back any of the weight I've lost over the last couple of months!

I was lazy and just bought a graham cracker pie crust at the grocery store.

You'll need two 8-oz blocks of cream cheese, 1/2 cup sugar, 2 eggs and 1/2 tsp vanilla for the bottom. For the top you'll need 1/2 cup of pumpkin from a can, cinnamon and some nutmeg.

In a mixer, mix up the two blocks of cream cheese, 1/2 cup sugar, 2 eggs and 1/2 tsp vanilla until it's well mixed together... scrape down the sides of your mixer a couple of times. Remove 1 cup of the mixture and spread in the graham cracker crust. Then add 1/2 cup pumpkin, 1/2 tsp cinnamon and 1/4 tsp of nutmeg to the remaining cream cheese mixture and mix it up really well again. Pour it over the first layer in the crust and spread it out. Bake at 325° for 35 - 40 minutes.

That sounds good, Drac! I am not a fan of pie crust in general and always prefer a graham cracker crust. My favorite for years was a lemon meringue pie with a graham cracker crust. I will have to try out your recipe.

Sounds good Drac but now what are you using the rest of the can of pumpkin for? That's the kind of thing that deters me from some recipes.

My thought exactly, oldbroad... I HATE throwing something like that away. I asked hubby and he said, just make another one of those pies!! So, I guess that's what I'll do. Otherwise, I was going to make a pumpkin bread which is super easy.

I've used leftover pumpkin in a coconut curry soup, which is always yummy.

Never thought of that one!

It's actually better than using butternut squash in coconut curry soup I think -- it has a more intense flavour. Or I mix it with a small butternut squash.

I'm sure there is always something you can do with the other half of whatever. I just don't always feel like looking for another recipe to use up that other half of whatever.

I've never frozen it, but you might be able to do that and save it for another pie down the road.

Oldbroad, I look up recipes for EVERYTHING! But that pumpkin bread is an old "tried and true" recipe from my grandma.

I've never frozen it either, hagatha, but I'm sure it would freeze quite nicely. I have worked up whole pumpkins and then pressure canned the puree - that is some yummy stuff!

Thousands of years ago when I was more ambitious than I am now, I remember making pumpkin pies from scratch using whole pumpkins and rolling out dough for crusts. These days if I want pie, I'll buy one already made.

I don't eat pie very often, but the ones from the store are always so awful!

oldbroad, I'm with you! I haven't baked in years, thankfully my taste buds aren't so refined and I can enjoy store bought too!

I'm too lazy for pie-making, so we don't eat pie much -- except for at Christmas, when John likes his mince pies and ice cream. The little tarts are already in the stores now.

For some reason pie never really appealed to me anyway. I'm more of a cheesecake sort of person. Or my absolute favourite dessert recipe -- Craig Claiborne's Flourless Chocolate Mousse Cake. If one must have empty calories, they should be divine, and that mousse cake most certainly is that!

https://worldofpans.com/can-you-bake-cake-in-springform-pan/ and https://www.wikihow.com/Bake-Cakes-in-Springform-Pans and https://www.wikihow.com/Use-a-Springform-Pan, can i not use it for regular cakes.

Sure. But for me, it would just be one more step for a regular cake. What kind of cakes do you plan on making?