Rustic Autumn Fruit Tart

This is a new recipe I found in my new Taste of Home. I haven't actually tried it yet, but I bet it is wonderful. I was going to make it for the Elders last Friday, but they canceled so now I am going to make it for them this Friday. It is a good way to use fresh fruit in the fall.

1/2 c butter
4 oz cream cheese softened
1 1/2c flour
2 large apples peeled and thinly sliced
1 medium pear peeled and thinly sliced
4 1/2 t. cornstarch
1/2 t. cinnamon
1/4 t. cardamon(very expensive I would just use cloves or cut it out altogether.)
1/4 t. nutmeg
1/4 c. orange juice
1/3 c. packed brown sugar
1/2 c. apricot jam

Beat butter and cream cheese till smooth. Slowly add flour just until mixture forms a ball. Refrigerate for 1 hour. In another bowl, combine the apples and pears. In another bowl mix the cornstarch and spices. Stir in the orange juice and brown sugar. Mix until well blended and then pour over the apples and pears.
On a ligthly floured surface roll the dough out in a 14 in. circle. Transfer to a parchment lined baking sheet. Spoon filling over it leaving a 2 in. edge. Fold the edge up over the filling, leaving an opening. It looks like a pastry bowl holding the fruit in the picture.
Bake at 375 for 40-45 min or until crust is golden and filling is bubbly. Spread w/ apricot jam, and enjoy.

Scalloped Potatoes Dinner

Lisa turned me on to this recipe and I've already made it twice. The first time I made it in the crock-pot without the onion, pepper, and ham. I mixed it up as directed (omitting the cheese), sprayed my pot and let it cook on low for 4-5 hours. I then added the cheese on top and vented the lid for another hour.
The second time I followed the directions almost exactly (only a tiny bit of onion and maybe 3/4 lb ham) and it was wonderful! Patrick even said, "Wow, this is really good!"
Recipe courtesy of recipezaar.com

Ingredients
1/2 cup butter
1/2 cup flour
2 teaspoons salt
1/2 teaspoon pepper
3 cups milk
3 cups ham, cooked
1 large green pepper, chopped
1 large onion, chopped
1/2 cup cheddar cheese, shredded
5 cups potatoes, pared and sliced
Directions
1Melt butter in large sauce pan over low heat; blend in flour, salt, and pepper.

2Cook, stirring constantly, for about 1 minute. Remove from heat gradually stir in milk.

3Return to heat; cook until thickened and bubbly.

4Fold in ham, onion, green pepper and cheese. Pour over potatoes in a large bowl.

5Stir gently then move into a buttered 13X4-inch baking dish; cover with foil.

6Bake at 350 degrees for 30 minutes.

7Uncover and continue to bake for 1 hour.

8Let stand for 10 minutes before serving.