Back to School

We had a lot of fun over the long weekend, but I was happy to send my kids back to school today. I wish they had come home in better moods :-( but I guess they're adjusting to the old schedule and the early wake up call! Tonight I have book club with the BBC girls. We read "Persuading Annie" this month. I have to admit it's not my cup of tea. I am not into "Chick Lit" and I felt like she was trying to re-create Bridget Jones or something, which we know cannot be duplicated.



Even though I have to support any book whose very existence is based on a Jane Austin masterpiece, I have to say I would just rather read the real thing! (Sorry Ann) I am sure it will still be a nice evening with the girls and I can't wait for our FONDUE FIESTA! This is what I plan to bring:

WARM PUMPKIN CHEESE DIP



1 ¼ c. plain lowfat yogurt
½ tsp. butter
1 c. thinly sliced leek
2 tsp. fresh or ½ tsp. dried thyme
1 tsp. salt
3/4 c. goat cheese
1/3 c. lowfat evaporated milk
15 oz. can pumpkin
3 lg. egg whites

Spoon yogurt onto several layers of heavy duty paper towels. Cover with more paper towels. Let stand 5 minutes. Scrape into bowl using spatula. Melt butter in skillet over med-high heat. Add leek and sauté for 5 minutes or until tender. Remove from heat. Stir in thyme and salt. Place yogurt, cheese, and remaining ingredients in large bowl and beat with mixer at medium speed until smooth. Stir in leek mixture. Spoon pumpkin mix into a 1 qt. baking dish. Bake at 375 for 25 minutes or until dip is bubbly and lightly browned. Serve warm.