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)


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.


  • Servings: 12
  • Difficulty: easy
  • Print


  • 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)


  1. Combine pumpkin, sugar, evaporated milk, eggs, pumpkin pie spice and salt.
  2. Beat well and pour into a greased 9×13 cake pan.
  3. Sprinkle cake mix over top, followed by chopped nuts of choice.
  4. Pour melted butter over the top.
  5. 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


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