Creamy Pumpkin Dip

2 (8-oz) packages cream cheese
1 (16-0z) package powdered sugar, sifted
1 (16-oz) can pumpkin
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

Beat cheese at med until creamy. Grad add sugar beating well. Stir in pumpkin, cinnamon, and nutmeg. Cover and chill. Serve dip with gingersnaps.

Cheese Ball

2 (8-oz) package cream cheese
1 (8-oz) can crushed pineapple, drained
1/4 cup chopped green pepper
1 cup sharp cheddar cheese
2 tablespoons finely chopped onion
1 tablespoon seasoning salt
2 cups chopped toasted pecans

Combine all but pecans. Cover and chill until firm then roll in toasted pecans. Serve with crackers

Strawberry Dessert

1/2 cup butter (melted)

1 cup brown sugar

2 cups Rice Krispies

1 cup sweetened flaked coconut

3/4 cup cashews (chopped)

1 package strawberry Danish Dessert (found in the jello aisle, usually on the top shelf)

1/2 gallon vanilla ice cream

1 (12 0z) package frozen strawberries

Mix together butter and sugar. Add Rice Krispies, coconut and cashews. Pat 1/2 mixture into a 9x13 pan. Slice ice cream in three equal pieces and put on top. Pat down and cover with remaining Rice Krispies mixture. Freeze (covered)

Make topping by cooking Danish Dessert according to directions. Remove from heat and add package of thawed berries. Cool.

Remove dessert from freezer about 1/2 hour before serving and spoon on topping.

Can use raspberry Danish Dessert and frozen raspberries in place of strawberry.

Pork Tenderloin/ Garlic-Orange Vinaigrette

A friend brought this over when I had Indie and B and I literally licked our plates clean. Soooo Good!

• 4 tablespoons olive oil
• 2 pork tenderloins (about 1 pound each), trimmed and patted dry
• Coarse salt and ground pepper
• 1/4 cup orange juice
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 garlic clove
• 4 bunches flat-leaf spinach (about 2 pounds total), thick stems removed, washed well

Directions

1. In a large skillet, heat 1 tablespoon oil over medium; season pork with salt and pepper. Add pork to skillet, and cook, turning occasionally, until an instant-read thermometer inserted in thickest part registers 145 degrees, 20 to 25 minutes (reduce heat if pork browns too quickly). Transfer pork to a plate, and cover loosely with aluminum foil; let rest 5 to 10 minutes (reserve skillet).
2. Meanwhile, in a blender, combine orange juice, mustard, honey, garlic, and 2 tablespoons oil. Season with salt and pepper, and blend until smooth; set vinaigrette aside.
3. In reserved skillet (if bottom of skillet is blackened, use a new one), heat remaining tablespoon oil over high. Add as much spinach as will fit; toss until wilted, adding more spinach as there is room, 3 to 5 minutes total. Drain off excess liquid, and season spinach with salt and pepper. Slice pork and drizzle with vinaigrette; serve with spinach.

Pineapple Coconut Loaf Cake

* 1 1/2 cups sweetened shredded coconut
* 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
* 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup sugar
* 3 large eggs
* 1 cup sour cream
* 1 can (20 ounces) pineapple chunks in juice, drained well

Directions

1. Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside. Butter and flour a 9-by-5-inch (8-cup) loaf pan; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
2. Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined (do not overmix).
3. Using a rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.

*Super moist! Perfect for a brunch or dessert for a summer lunch!

Jamie's Pear Salad

1 head leaf lettuce, bite-size pieces
3 pears- peeled, cored and chopped
5 oz. Roquefort (bleu cheese) crumbled
1 avacado- peeled, pitted & diced
1/2 C. thinly sliced green onions
1/4 C. white sugar
1/2 C. pecans

Dressing:
1/3 C. olive oil
3 T. red wine vinegar
1 1/2 t. white sugar
1 1/2 t. prepared mustard
1 clove garlic, chopped
1/2 t. salt
ground pepper to taste

In a skillet, over medium heat, stir 1/4 c. sugar together with pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer to wax paper to cool. Break into pieces.
For dressing: mix dressing ingredients in blender. In a large bowl, layer lettuce, pears, cheese, avacado and onions. Pour over salad and nuts.

Jamie's Hot Pizza Dip

1 brick cream cheese, softened
1 t. Italian seasoning
1 C. shredded mozzarella
1/4 C. shredded parmesan
1 can (8oz) pizza sauce
2 T. chopped green bell pepper
2 T. sliced green onion
Valtrompia bread slices

Preheat oven to 350. In 1 qt. batter bowl, combine cream cheese and Italian seasoning mix well. Spread in bottom of baking dish. Combine mozzarella and Parmesan cheeses. Sprinkle half of cheese mixture over cream cheese. Spread pizza sauce over cheese. Top with remaining cheese, pepper and onions. Bake 15-18 minutes or until bubbly. Serve with Valtrompia bread slices, bread sticks or fresh vegetables. So YUMMY!

Lemon Water

1 Tbls. citric acid

1 Tbls. lemon extract

4 quarts water

2 cups sugar (can use more or less to taste)

ice

Dissolve sugar in water. Add citric acid and lemon extract. Add ice as needed.

Don't make it as sweet as regular lemonade. Refreshing summertime drink.

Pot de Creme'

12 ounce package of semi sweet chocolate chips

2 Tbls. granulated sugar

dash of salt

1 egg

1 tsp. vanilla

3/4 cup milk

Heat milk to boiling. Pour into blender and add all ingredients. Blend at high speed for 1 minute.

Pour into small dishes - ramekins etc. Chill for 3 hours. Top with whipped cream before serving. Can garnish with sliced fruit, nuts, nutmeg or cinnamon.