Sunday recipe

I had a little bit of trouble deciding what recipe to post today. I've done several main dishes so I've decided to post a couple side dishes and a desert today. Again, they are all from Taste Of Home.

Pumpkin Torte

Ingredients

• CRUST:
• 1-1/2 cups crushed graham crackers
• 1/3 cups sugar
• 1/2 cup butter, melted
• FILLING:
• 2 eggs
• 3/4 cup sugar
• 1 package (8 ounces) cream cheese, softened
• 1 can (15 ounces) solid-pack pumpkin
• 3 egg yolks
• 1/2 cup milk
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 1 carton (8 ounces) frozen whipped topping, thawed
• Additional whipped topping

Combine crust ingredients; press into a 13-in. x 9-in. baking pan. In a bowl, combine the eggs, sugar and cream cheese. Beat until smooth. Spread over crust. Bake at 350° for 20-25 minutes or until top appears set. Cool on a wire rack.
Meanwhile, combine the pumpkin, egg yolks, milk, sugar, salt and cinnamon in a saucepan. Cook and stir until mixture is thickened; remove from the heat.
Dissolve gelatin in water; add to saucepan. Fold in whipped topping. Spread over cooled torte; chill. Garnish with whipped topping. Torte keeps well for several days in the refrigerator. Yield: 12-15 servings.

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Dilly Mashed Potatoes

Ingredients

• 2 lbs potatoes, peeled and cubed
• 2 TBSP butter, softened
• 1/4 C milk
• 1/4 C sour cream
• 1/2 to 3/4 tsp dill weed
• 1/2 to 3/4 tsp sald
• 1/4 tsp pepper

Cook potatoes in boiling water until tender. Drain. Mash with remaining ingredients. Yield: 4 servings
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Chive carrots

Ingredients

• 1 pound carrots, cut into 2-inch julienne strips
• 1 teaspoon minced garlic
• 1 tablespoon canola oil
• 1 tablespoon butter
• 2 tablespoons minced chives or parsley

In a large skillet, saute carrots and garlic in oil and butter for 3 minutes. Reduce heat; cover and cook for 10 minutes or until carrots are crisp-tender. Sprinkle with chives. Yield: 4 servings.