Last weekend I decided to combine two of my favorite foods: chocolate and pumpkin pie. The result was amazingly good and surprisingly easy to make.

Pie Ingredients

• 1 can of pumpkin ( I used the Whole Foods brand)
• 14oz. can of sweetened condensed milk
• 2 large eggs
• 9 inch chocolate pie crust
• 1 teaspoon ground cinnamon
• 1/2 teaspoon of ground ginger
• 1/2 teaspoon of allspice
• 1/4 teaspoon salt
• heavy whipping cream

1. Preheat the oven to 425 degrees.
2. In a mixing bowl, whisk the pumpkin, condensed milk, eggs, and spices until smooth.
3. Pour the mixture into the pie crust. Bake in the oven for 15 minutes.
4. Reduce the oven temperature to 350 degrees and bake the pie for another 35 to 40 minutes or until fully cooked.
5. Top with chocolate and whipped cream.

Chocolate Sauce

• 1/2 of a cup semisweet chocolate
• 1/3 of a cup whipping cream
• 1/2 a teaspoon vanilla

1.  Heat the chocolate and whipping cream, stirring constantly over low heat until the sauce is smooth.
2. Stir in vanilla.
3. Eat!

What girl can resist a pink drink–especially one in a pretty glass topped off with an orange slice? I can’t. That is why I was so excited when my boyfriend introduced me to Dirty Hoes–Hoegaardens, that is. Made from Lambic, a fruity Belgium beer, and Hoegaarden, this drink is light and refreshing. I suggest serving these beers at your next cookout, your guests will be tickled pink. Terrible joke.

Dirty Hoe
Serve in frosted pilsner glass.
1. Pour an ounce or two of raspberry or strawberry flavored Lambic in glass.
2. Slowly pour a bottle of Hoegaarden on top of the Lambic.
3. Top off with an orange slice.

Labor Day weekend means the kickoff for college football. Here is my favorite tailgate recipe, Buffalo Chicken Dip. Sure to be a “touchdown” at any tailgate. Seriously, am I cheesy or what?

Ingredients:
4 chicken breasts (roughly one lbs. of chicken boiled and shredded, pre-baked rotisserie chicken is the best)
12 oz. hot sauce
2 8 o.z blocks of reduced fat cream cheese
16 oz. blue cheese dressing (ranch dressing is good too)
10 oz.  shredded Cheddar & Monterrey Jack cheese

1. Lightly grease 13” by 9” pan and spread the pieces of chicken so it covers the entire pan.

2. Pour hot sauce over the chicken.

3. In a saucepan, melt cream cheese and dressing over low heat.  Stir for a few minutes until mixture is smooth. Pour the mixture over chicken and hot sauce. Make sure its evenly distributed across the pan.

4. Top off the mixture with the shredded cheese and bake in the oven at 375 degrees for about 20 minutes.

This spicy dip is delicious when it is served hot with tortilla chips and celery sticks.

With summer quickly coming to a close, it also means the end of fresh produce. This is a great recipe for all of those summer tomatoes and cucumbers growing in the garden.

Ingredients:
1 Green Pepper
1 Cucumber
1 Ripe Tomato ( I used several grape tomatoes)
3 Cups of  Uncooked Pasta Shells
1/2 Lime
1 cup of chopped Cilantro
Olive Oil
Salt and Pepper
1/4 cup of shredded Parmesan Cheese

1. Chop tomatoes, pepper, cucumber, and cilantro into small pieces. I like to season the vegetables with salt and pepper to bring out their flavor.

2. Cook and drain pasta. After draining the pasta, coat the bottom of the pot with olive oil, pour pasta back into the pot and mix. Add some salt, pepper, and Parmesan cheese. Let the pasta cool.

3. Combine the pasta and vegetables in a large serving bowl. Add more cheese and lime juice.

4. Chill in refrigerator and serve.

When I can’t convince anyone to make blueberry pancakes, my favorite Sunday breakfast is a mushroom and cheese omelette with thyme. Thyme is a easy-to-grow herb that loves hot weather, perfect if you, like me, forgets to water.

Ingredients:
3 to 4 eggs, I prefer a combination of 1 egg and 3 egg whites
1/4 cup of mushrooms, shiitake are good
1/4 cup of shreaded cheddar cheese
1 tablespoon of  fresh thyme
salt & pepper

1. Lightly cover a frying pan with cooking spray. Saute the mushrooms for about 2 minutes over medium heat, stirring occasionally.

2. Remove mushrooms. In a small bowl, mix the eggs and add the thyme. Salt and pepper to taste.

3. Pour the mixed eggs and thyme into the pan. Add cheese and mushrooms. Heat mixture until the eggs are gelled. Fold in half.

4. Serves two. Great with whole wheat toast and bacon.