Creamy Pumpkin Rice Pudding

2/3 cup water
1/3 cup uncooked long grain rice
3 eggs, lightly beaten
1 cup milk
2/3 canned pumpkin
1/3 cup packed brown sugar
1 tsp. pumpkin pie spice
1 tsp. vanilla
1/4 tsp. salt
3/4 cup dried cranberries or raisins
1 medium red apple or green pear, cored and thinly sliced (1 cup)
1/2 cup coarsely chopped walnuts, toasted
2 T honey

1. Preheat oven to 325 degrees. In small saucepan combine water and rice. Bring to boiling; reduce heat. Simmer, covered, 15 minutes or until liquid is absorbed, stirring once.

2. In medium bowl combine eggs, milk, pumpkin, brown sugar, pumpkin pie spice, vanilla, and salt. Stir in rice and 1/2 cup of the cranberries. Pour mixture into 1-1/2 quart straight-sided deep baking dish. Place dish in baking pan on oven rack. Pour boiling water into baking pan until water comes halfway up sides of baking dish.

3. Bake 30 minutes; stir. Bake 35 minutes more or until outside edge appears set. Remove dish from oven. Cool slightly on wire rack.

4. Meanwhile, in bowl combine remaining 1/4 cup cranberries and boiling water to cover. Let stand 15 minutes; drain. Just before serving, toss together apple, walnuts, honey and cranberries. Spoon over pudding. Serve warm.

5. To store, cover and refrigerate up to 24 hours.

Sweet Potato Hash

1 large or 2 small sweet potatoes, peeled and quartered
1 T. vegetable oil
1- 11 oz. Southwestern-style corn with black beans and peppers, rinsed and drained
1/2 c. sour cream
2 T chipotle salsa
3 medium avocados, peeled, pitted and sliced
fresh cilantro leans and chili powder (optional)

1. Place sweet potatoes in microwave-safe dish; cover and cook on 100% power 5-8 minutes or just until tender enough to chop. Cook slightly; cut into chunks. Sprinkle lightly with salt.

2. In large skillet, heat oil over medium heat. Add potatoes; cook until browned and crips-tender, about 3 minutes. Add drained corn to skillet. Cook 3 minutes or until potatoes are tender.

3. Meanwhile, stir together sour cream and chipotle salsa.

4. To serve, divide sweet potato mixture among 4 plates. Top with avocado and serve with chipotle sour cream sauce. Add cilantr and sprinkle chili powder.