_I keep trying to think of the right words that will convey to you just how good this recipe is.  But then I decided maybe you just need to try it yourself to understand.  Here's what I learned:

1. I prefer to hand chop the olives and stir them in at the end.  Bigger olives = happy me.
2. Pretzels are perfect with this dip.  I like these:  Best Pretzels for Dipping

Olive Dip

12 oz cream cheese, softened (1.5 bricks)
1.5 cups chopped green olives
1-2 tablespoons olive juice
3/4 cup Hellman's mayo
2/3 cup chopped pecans

Blend all ingredients (except olives) in a food processor.  Scrape it into a bowl and stir in the olives.  Eat it.

_A super sweet friend bought me a donut pan recently.  I've always wanted one!  A few short days later the family was enjoying these tasty treats for breakfast.  Here's what I learned:

1. Using a pastry bag without a tip would make filling the pan very easy.  I plan to do that next time.
2. I dunked the hot donuts in melted butter and then rolled them in a white sugar/brown sugar/cinnamon mix.
3. When rolling said donuts in the sugar mixture I way overdid it.  We were brushing sugar off them before eating.  They don't need to be completed coated to taste good!

Baked Donuts

2 cups all purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon nutmeg
1 teaspoon salt
3/4 cup buttermilk
2 eggs, beaten
1 teaspoon vanilla extract
2 tablespoons melted butter

Preheat oven to 325 degrees.  Lightly grease a doughnut pan.  In a large bowl mix flour, sugar, baking powder, nutmeg, and salt.  Stir in buttermilk, eggs, vanilla, and melted butter.  Beat together until well blended.

Fill each doughnut cup approximately 3/4 full.  Bake 8 - 10 minutes until they spring back when touched.  Allow to cool slightly before removing from pan.

You can create your own cinnamon sugar mix, glaze, frosting, powdered sugar, etc.  Whatever toppings are your favorites!

_So maybe this post is about a week or so late?  But on the bright side you can probably score a deal on canned pumpkin.  This is my mother-in-law's recipe and it is amazing!  Here's what I learned:

1. I always use the foil bread pans that come in a three pack.
2. Keep an eye on them towards the end as the outside can burn quickly.
3. Once cooled, we wrap them in foil and store them in the freezer. So good frozen!

Pumpkin Bread
(makes 3 loaves)

3.5 cups all purpose flour
3 cups sugar
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
1 cup oil
4 eggs
2/3 cup water
2 cups canned pumpkin
1 cup raisins

Preheat oven to 350 degrees.  Grease three loaf pans.  Mix dry ingredients.  Add wet ingredients and mix well.  Stir in raisins.  Pour evenly between the three pans.  Bake for approximately 1 hour.

_A friend gave me this recipe and said it was a family favorite.  Tried it tonight for dinner and it was delicious!  Here's what I learned:

1. Used a chuck roast and an electric knife to cut it into chunks.  Simple.
2. I thought tapioca, what?  But you can't even taste it.
3. The gravy is so tasty I wish there would have been more!  Maybe I will make extra next time.
4. Served it over buttered egg noodles with a side of baby carrots.

Boeuf Vin

1.5 pounds beef, cut in chunks
2 beef boullion cubes, dissolved in 1/2 cup hot water
2 onions, cut in chunks (I used 1 medium)
1 large can/jar of sliced mushrooms and juice
1 cup red wine (I used Merlot)
2 tablespoons tapioca (not tapioca pudding)

Put all ingredients in a casserole.  Cover and bake for 3 hours at 350 degrees.  Serve over rice or egg noodles.