Deaf Chilates

Philadelphia No-Bake Cheesecake instructions called for a 9-inch pre-made graham cracker pie crust, but I chose to make a homemade graham cracker crust instead of purchasing one.

Pie crust:
Start oven at 350 degrees.
10-12 full sheet graham crackers (1 1/2 cups).
1/4 to 1/3 cup sugar (2 tablespoons).
6-7 tablespoons of melted butter.
Bake it for 10 minutes.

Ingredients:
1 (8oz) package cream cheese, softened.
1 cup sour cream.
1/2 cup sugar.
2 teaspoons vanilla extract.
1 (8oz) container nondairy whipped topped (cool whip), thawed.
1 9-inch pie crust pan.
Your choice topping. (Optional).

Instructions:
Beat together the cream cheese, sour cream, sugar, and vanilla until you form a smooth mixture.
Gently fold in the cool whip.
Pour the cheesecake filling into a pie pan and smooth the top with a spoon or spatula.
Cover with plastic wrap and refrigerate for at le 4 hours to allow it to set. Preferably overnight.
Just before serving, top with your favorite cheesecake topping and enjoy!

Butternut Squash Agnolotti with Garlic Cream Sauce and Roasted Bell Pepper.
2 Person
Ingredients
2 tbsp Cream Cheese
1 Clove Garlic
3 tbsp Parmesan Cheese
2 Scallions
9 oz Butternut Squash Agnolotti
1 Red Pepper
1 Veggie Stock Concentrate (.34 oz)
1 1/2 tbsp Sour Cream
Prep
Bring a medium pot of salted water to a boil. Wash produce. Halve bell pepper; remove stem and seeds. Trim and thinly slice scallions, separating whites from greens.
Roast Pepper and Garlic
Drizzle bell pepper halves with olive oil and season with salt and pepper; arrange cut sides down on a lightly oiled baking sheet. Peel garlic; place clove in the center of a small foil; drizzle with oil and season with salt and pepper. Cinch into a packet and place on same sheet.
Roast until bell pepper is lightly charred and garlic is softened, 20-25 minutes.
Cook Pasta
Once bell pepper and garlic have roasted 15 minutes, add agnolotti to pot of boiling water; reduce to a low simmer. Cook for 3-5 minutes. Reserve 1/2 cup pasta cooking water, then drain and set aside. Keep empty pot handy for next step.
Slice Pepper and Mash Garlic
Once bell pepper and garlic are done roasting, carefully transfer to a cutting board. Thinly slice bell pepper and gently mash garlic with a fork until smooth.
Make Sauce
Heat a drizzle of olive oil in pot used for pasta over medium-high heat. Add scallion whites; cook for 1 minute. Add 1/4 cup reserved pasta cooking water, stock concentrate, cream cheese, sour cream, half the Parmesan, and 1 tbsp butter: stir until smooth. Stir in bell pepper and mashed garlic. Bring to simmer and cook for 1-2 minutes. Turn off heat. Season with salt and pepper.
Finish and Serve
Stir agnolotti into pan with sauce. Tip: if needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. Divide between bowls. Season with pepper. Garish with scallion greens and remaining Parmesan. Serve.