You can feel the excitement in our house this week and it's building every day. There are only 2 more days until the boys race in the GNCC Ironman in Crawfordsville. This will be Ryan's second year racing and he is starting to get a little wound up. I really think he's more excited than what he's sharing with us, and that's ok - we just want him to have a good time this weekend. Carl is also racing after being pit crew leader last year and I can't wait to watch both of them! There's alot more excitement about this race because its local, we know some other people that are racing, everybody in town talks about it, and its a 3 day event full of fun. Here are some pictures from practice this week.
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I received this recipe from the food service manager at work and is delicious. One of my co-workers made it and she did add another 1/2 brick of cream cheese and a little more pumpkin spice - yummmy!! Don't be fooled by the picture - it's the only one I had.
Recipe courtesy of Farm Bureau Magazine
Pumpkin Cheesecake Dip with Apples andPears
1 package (8 ounces) NeufchateI1/3-less-fat cream cheese
1 can (15 ounces) pure pumpkin
½ cup firmly packed brown sugar
11/2 teaspoons pumpkin pie spice
Apples, pears and Asian pears, cut intothick slices
Combine creamcheese, pumpkin, brown sugarand pumpkin pie spice in a food processor untilthoroughly blended.Chill at least one hour before serving. Serve with slices of fresh pears, apples and Asian pears.
Makes about 2% cups dip (11 servings of ;4-cup each)
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