Fantastic Food

            If you read my previous post, you "heard" me drool over this recipe in the middle of getting to another recipe.  Yeah, when I mentioned pumpkin it made me think of this coffee cake again, and I couldn't help the dribble of drool that escaped out of the corner of my mouth.  Sorry for the details there...                                         Anyway, this is a great use for any pumpkin puree you have, whether it's opened already or not.  It's seriously good.  My daughter even made the semi-blasphemous statement that we should probably just replace pumpkin pie with this cake at thanksgiving this year!  That's going pretty far of course, because you know....TRADITION! TRADITION! (Fiddler on the Roof anyone?). But she's right that it is that good.        You should give it a shot.  If you don't replace generations-old traditions with it, that's okay, but you should consider making it a tradition to have this coffee cake at some point every

 I did it again.  I opened a big can of pumpkin.  Of course I didn't use it all--I never do unless I'm making pumpkin pie (does anyone  ever use it all?).  I made pumpkin pancakes, then pumpkin spice syrup, then pumpkin coffee cake (drool).  And then I had about 1/3 cup of pumpkin puree left....  It's like it never ends!  And I didn't want anymore sweet pumpkin foods.  So I brainstormed.  I remembered a couple of years ago when I was trying to lose baby weight that I made some sweet potatoes with black beans, green chiles, and lots of cumin.  Well, pumpkin is pretty silimar to sweet potato flavor, so I decided to whip up some quesadillas.  I didn't have black beans on hand, so I pulled out a can of small white beans instead.  A little tillamook cheddar added in there, and it was just delicious! A great use for that leftover, less-than-a-cup pumpkin puree.   Ingredients: Corn Tortillas (12 ish) 4 oz. Diced green chiles (I used canned hot chiles) Cheddar or mexican bl