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The Foodie Report
Ruminations on food, cooking in and eating out in our area.


It's entirely possible to be a vegetarian in Porkopolis. Pop culture reporter Lauren Bishop blogs about products, recipes and restaurants she's tried for others who eat meat-free. E-mail her at lbishop@enquirer.com.


Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.


Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.


Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.


Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.

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Sunday, November 19, 2006

Color blind

I have always said that my favorite food group is the White Food Group. You know, the one that embraces cream cheese, sour cream and Cool Whip. Oh yeah.

This truly is the most wonderful time of the year, because every good thing that none of us should be eating has cream cheese in it.

So I went to a party, and what did I find? A sweet pumpkin dip recipe that had me singing all night. And of course, I had to get the recipe. My friend said he got it from watching Channel 9 in the morning a couple of weeks ago. I need to start paying attention.

Pumpkin Dip
2 cups powdered sugar
8 oz. cream cheese
15 oz. solid pack pumpkin
2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg

Mix sugar and cream cheese, beating until well blended. Beat in remaining ingredients. Store in airtight container in the refrigerator.

If you serve it with graham crackers, it tastes just like pumpkin pie. I swear. And if you serve it with ginger snaps, it tastes like a spicy pumpkin pie. Either way, you're a winner.


3 Comments:

at 11:14 PM Blogger Nicci King said...

TWO cups of powdered sugar?! Geez Louise... Yes, I'll have the pumpkin dip and a box of graham crackers with a side of sugar-induced coma. Eh, make it two.

Yum!

 
at 6:05 AM Blogger stephanie said...

LOL Nicci. I'm thinkin' you don't have to eat the whole thing by your pretty self. No, sharing is caring. Honestly, if I were to cut down on one of the ingredients, it would be the pumpkin. It's VERY intense, but I ain't complainin'...

 
at 5:56 PM Blogger Nicci King said...

Whatever. Serving size, schmerving schmize... Stuff like that is always like Lay's Potato Chips... Although, oddly enough, that's one of the few things of which I can eat one.

 
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