Pumpkin Lust Cake

Ingredients

1. 1 stick butter, melted
2. 1 cup flour
3. 1 cup chopped pecans (I left out though i do like pecans)
4. 2 tbs sugar
5. 1 (8oz) package of cream cheese, soft
6. 1 cup powdered sugar
7. 2 (8 oz) containers cool whip (or one 16 oz container)
8. 2 small packages (3.4oz) of Jello Instant Pumpkin Spice Pudding
9. 3 cup cold milk
10. Nutmeg for sprinkling

For the crust

1. Combine butter, flour, chopped pecans and sugar and press into a 9 x 13 in baking dish. Bake at 375 for 10-15 minutes. Let cool completely.

For the Cream Cheese Layer

1. Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth. Spread over crust.

For the Pumpkin Layer

1. Mix pudding mixes with cold milk, whisking for several minutes. Set it in the fridge for 5-10 minutes to let it thicken. Spread over the cream cheese layer. Top with remaining container of cool whip. Sprinkle with nutmeg.
2. Cut into squares and serve. Keep refrigerated.

Pasta Fresca

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• 2teaspoons extra virgin olive oil
• 2 1⁄2cups pre-cooked farfalle pasta
• 1⁄4cup cubed roma tomato
• 1tablespoon diced red onion
• 2dashes kosher salt, and
• cracked pepper
• 1ounce baby fresh spinach
• 1⁄4cup fresh garlic
• 2teaspoons kosher salt
• 1⁄4cup balsamic vinegar
• 1⁄4cup sweet white wine
• 1cup extra virgin olive oil

DIRECTIONS

1. Sauté Instructions:
2. In a very hot sauté pan, add: extra virgin olive oil, pre-cooked farfalle (bow-tie pasta), roma tomatoes, diced red onions, kosher salt & cracked pepper.
3. Sear noodles, stirring occasionally until steaming hot.
4. Add: baby fresh spinach, 1 oz. fresca sauce.
5. Toss to combine, serve with freshly shaved parmesan cheese.
6. FRESCA SAUCE: (for 15 servings) 1/4 cup fresh garlic, 2 teaspoons kosher salt, 1/4 cup balsamic vinegar, 1/4 cup sweet white wine, 1 cup extra virgin olive oil.
7.