Pat's Spinach Con Queso

Here is the scrumptious, can't stop eating dip from Pat.  The only true source of the jalapeño cheese is L & M Meats in Grand Forks.  All other cheeses don't create the creamy consistency that is the yum!  I'm told when Pat buys the cheese, she puts so many in her cart it causes other customers to start adding it to theirs - it's that good!

• 1 lb Jalepeño Cheese
• 1 Cup Milk
• 1 - 2oz jar Chopped Pimentos
• 1/2 Onion, diced
• 1/2 Roma tomato, diced
• 1/2 10 oz package frozen Spinach, thawed and squeezed
• 1/2 tsp. Garlic Powder
• Salt and Pepper to taste
• 1/2 Cup Sour Cream

Combine all ingredients except sour cream.  

Heat in microwave or stove top, stirring occasionally, until melted

Before serving, stir in sour cream

Yummy Pumpkin Bread

I never thought I'd enjoy this as much as I do - what can you do in the fall besides use pumpkin, right?  This recipe has been floating around the kitchen on what is now a pretty ragged piece of livy sized notebook paper.  Since the mood has struck me again to post recipes - here it must land!

The recipe makes 2 big loaves. I have yet to try the small loaves so I don't know what that would translate in number there.

Mix together:

• 2 Cups sugar
• 1 Cup Canola oil
• Add 4 eggs, one at a time mixing well after each

Mix together in separate bowl:

• 1 - 16 oz. can of pumpkin, I like it best with the organic
• 3/4 cup water
• Then add to oil, eggs, and sugar

Dry Ingredients:

• 3 Cups flour
• 2 tsp baking soda
• 1/2 salt
• 2 tsp cinnamon
• 1/2 tsp cloves
• 1/2 tsp nutmeg
• 1/2 tsp allspice

I like to mix the dry together first, then add to pumpkin mix just until incorporated

Pour mix into 2 large loaf pans place into 350* oven for 30 minutes.  At 30 minutes, begin checking 'done-ness' by pressing lightly on top of loaf - if done, it should pop right back up.  (Or, the toothpick method always works too!

Enjoy!  I prefer them frozen myself =)

Darcey's Frosted Cashew Cookies

I was reminded in a phone call with my sister Jen just how much I like these cookies and have wanted the recipe...here is goes for safe keeping...

Cookies:

• Cream together:
• 1/2 cup butter
• 1 cup brown sugar

• Add in and mix well:
• 1/2 tsp vanilla
• 1 egg

• Then, add these dry ingredients alternating with 1/3 cup sour cream
• 2 scant cups flour
• 3/4 tsp baking powder
• 3/4 tsp soda
• 1/4 tsp salt
• 1 3/4 cup cashews

Frosting:

• 1/2 cup butter
• 3 Tbs cream
• 1/4 tsp vanilla
• 2 cups powdered sugar

Lightly brown the butter and remove from heat.  and add remaining ingredients.  Frost cookies when they are cool.

I plan on giving these a whirl for a cookie exchange this year.  We'll see how they turn out!