I am a baker more than a cook...I dont have the recipe for my homemade pie crust, but when I go home I'll post that...

Here's Pumpkin Cream Cheese Roll.

3 beaten eggs, 1 c. sugar (I usually add a little more), 2/3 c. pumpin (the canned stuff), 1/2 tsp cinnamon, 3/4 c. flour, 1 tsp baking soda, 1 tsp pumkin pie spice (I usually add to taste)...and you can add nuts...which I dont do cause my dad doesnt eat them.

I just kind of mix it all together, through it in a wax paper lined, buttered up jelly roll tray, cook at 375 for 10-15 minutes...then I take a towel with powdered sugar sprinkled on it...turn the tray bread down and then peel the wax paper off the top. Let it cool for 30 minutes then you spread the filling inside and roll it up.

the filling is : 8oz cream cheese, t tbs soft butter (unsalted) or 2 tbs melted butter (alot messier), 1 c. powdered sugar, 1 tsp vanilla (I usually do to taste)

This week is my spring break and my daddy is making me my family secret french onion soup (its a secret recipe from a pre WWII pariesian restaruant) and I am having schwarma...which is amazing (a kosher lamb sandwitch thing)