Pumpkin Pie Dip

Fun for parties!

8 oz (1 package) cream cheese, softened
2 cups confectioners sugar
15 oz (1 can) pumpkin
1/2 cup sour cream
1 heaped teaspoon ground cinnamon
1 heaped teaspoon pumpkin pie spice
1/2 heaped teaspoon ground ginger


1. Combine all ingredients.
2. Enjoy with cookies, such as gingersnaps.

Makes ~ 4 cups

Stupidly Simple Peanut Butter Fudge

Think fudge is complicated? Think again!

2 pounds (1 bag) confectioners sugar
4 sticks butter, melted
2 teaspoons vanilla
1 1/2 cups peanut butter


1. Knead all ingredients together until spreadable.
2. Spread into 9x13 pan.
3. Refrigerate 1 hour.

Eat.

Tomato Basil Soup

There's nothing like this rich, creamy soup on a chilly night!

3 cans diced tomatoes
1 quart tomato juice
3 tablespoons dried basil
1 1/2 cups heavy cream
3/4 cup butter*

1. Place tomatoes and juice in pot and simmer 30 minutes.
2. Puree mixture. I use a stick blender, but you can transfer to an actual blender if you trust yourself not to spill hot tomatoes everywhere. Add basil.
3. Return to medium heat. DO NOT BOIL.
4. Stir in heavy cream and butter. Keep stirring until butter is melted.

Add salt and pepper to taste, and garnish with shredded cheese if desired.

*You can use something like I Can't Believe it's Not Butter to cut down fat/calories, but if you want the rich taste, use butter!