Barely home from Aruba; one of the best vacations we have had in years. Even though I ended up in convenient care on the Island…….ear infection, uggghhhh. Super Bowl Sunday is here!
Truthfully I was more interested in the commercials until the game got interesting. I don’t personally have anything against Brady. I just thought it would be nice to see someone else win. And win they did! In what was a white knuckle finish, Philadelphia reigns victorious. First super bowl win, ever, too! Congratulations, job well done.
We usually host a large party. Unfortunately just arriving home Saturday curtailed our number of guests. It was still fun and the food was amazing. Everybody brought a dish to pass. I love eating like that. It’s fun to share and taste and it doesn’t put all the burden on one person.
Our menu consisted of Skinny Taste Pasta E Fagioli. Hearty, excellent taste and healthy. We are definitely soup lovers in this household and this one hit a home run. I will definitely be making this one again. Thanks so much Robyne!
(Picture taken from Gina Homolka Skinnytaste Fast and Slow Cookbook)
https://www.skinnytaste.com/pasta-fagioli-64-pts/
Buffalo dip and Sloppy Joes were part of our buffet. We also had a nice field green salad with strawberries, pignoli nuts, grilled chicken, goat cheese, and a lovely balsamic honey dressing. I am working on getting the recipe from my daughter for that one. As soon as I do I will post it for you.
I made a Pumpkin Dump Cake. It is so easy and serves a lot of people. It is also one that everybody seems to like. Add some whipped cream and you’re in heaven.
I found this recipe on Pinterest. I had tasted this before at a friend’s house for a luncheon get together. I fell in love with it and so did everyone there. I knew it was a keeper and one that I would use over and over.
Here’s the recipe. I think you will agree with me and keep it in your rotation of desserts too.
PUMPKIN DUMP CAKE
INGREDIENTS:
- 29 oz can 100% pure pumpkin
- 1 C sugar
- 1 can 12 oz 2% evaporated milk
- 3 eggs
- 4 tsp pumpkin pie spice
- 3/4 C melted butter
- 1 box yellow cake mix
- 1/2 tsp salt
- 1 C chopped pecans (I used walnuts and it was very tasty)
INSTRUCTIONS:
- Combine pumpkin, sugar, evaporated milk, eggs, pumpkin pie spice and salt.
- Beat well and pour into a greased 9×13 cake pan.
- Sprinkle cake mix over top, followed by chopped nuts of choice.
- Pour melted butter over the top.
- Bake at 350 degrees for 50-60 minutes.
These two recipes could become your new favorites too. Check out the cookbook Skinnytaste Fast and Slow. It is excellent: one I use all the time.
Til next time,
Ciao xoxo
Around the Butcher Block 
2 responses to “PASTA E FAGIOLI, PUMPKIN DUMP CAKE AND SUPER BOWL”
You Beat me to it! I was going to ask you for the recipe!! Everything was delish!! Great food, friends and football!
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Lovely GO EAGLES!
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