I admit it … I’m sitting at Chick-fil-a, enjoying a few quiet moments of catching up, in the middle of some appointments and errand running. At the corner table, it’s a pretty peaceful place … you just have to get out before the lunch rush. 😉

There’s a quote over the doorway that says “Food is essential to life; therefore, make it good.” ~ S. Truett Cathy. And then the #1 Sandwich was born, and the rest is happy history. 🙂

Jeff & Jo out running.

So in honor of making good food, I want to re-share one of my favorite fall recipes: Pumpkin dip. This past weekend we camped up in the mountains, so I need to stop at the store and get my kitchen back in gear. Tonight for dinner … something simple: BLTs. But when I’m back in action in the kitchen (and fold the mound of camping laundry that is currently heaped on the table), I’ll make this pumpkin dip. I LOVE to serve this with gingersnap cookies. I hope you’ll enjoy it.

Pumpkin Dip

1 package of cream cheese, softened (Don’t skip “softening” = voice of experience 🙂 )
1 can pureed pumpkin pie mix (18 oz) (or plain pumpkin if ok too)
2 cups confectioners sugar
1/2 – 1 t. ground cinnamon
1/4 t. ground ginger
dash ground cloves
dash nutmeg

In a mixing bowl beat the cream cheese until smooth. Add the pumpkin, beating well. Add the sugar and spices, beating well until it’s a smooth, creamy consistency. Refrigerate until ready to serve. Perfect with cookies or muffins in the fall!

Going to get a refill on my coffee…. 🙂