1/2 C. butter (softened)
1 1/2 C. sugar
2 large eggs
1 C. canned pumpkin
1 1/2 C. all purpose flour
1/2 tsp. baking soda
1/2 tsp. ground cloves
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/2 C. chopped walnuts

Preheat oven to 350 degrees

Spray 9 inch loaf pan with Pam.  Beat butter and sugar with mixer until blended.  Add eggs and pumpkin.  Sift dry ingredients and add to pumpkin mixture.  Blend but don't overmix. 

Cook for 1 hour and 10 minutes.  Check after 1 hour.  Make sure tester comes out clean after poking the middle of the loaf.

*Named "Pumpkiny Bread" after Sophie took one bite and said "Mom, this is soooo pumpkiny".

16 oz. block of cream cheese (softened)
1 C. dried cherries
1/2 C. toasted and chopped pecans
2 TBSp. lemon juice
1 TBSp.  lemon zest
1 TBSp. fresh chopped thyme

Cook cherries in one cup of water over medium heat until almost all liquid is reduced.  Let cool.  Add the rest of ingredients.  Spread on whole wheat crackers or any favorite crackers.

1 Large can diced tomatoes
1 clove garlic
1 Tbsp. olive oil
a few fresh basil leaves
1 tsp. sugar
1/4 C. red wine
1/2 tsp. salt

Saute garlic in oil, add rest of ingredients except basil.  Let cook on low heat for 20 minutes, add basil (chiffonade) .  Serve with pasta.  I also pour it on top of meatloaf. 

*Named after my husband Dan when he first tasted it and said "this is the "best ever" tomatoe sauce."