Beat cream cheese at medium speed with an electric mixer until creamy.
Gradually add sugar, beating well.
Stir in pumpkin, cinnamon, and nutmeg.
Serve immediately, or cover and chill.
Serve dip with gingersnap cookies.
unning, add the 1 cup pumpkin seed oil and then the
unning, add the 1 cup pumpkin seed oil and then the
Beat cream cheese at medium speed with electric mixer until creamy. Gradually add sugar and beat well. Stir in pumpkin, cinnamon and nutmeg. Serve immediately or cover and chill. Serve with gingersnap cookies. Yield: 5 cups.
oasted.
To make the creamy mustard dip, combine all ingredients in
Preheat oven to 450 F.
Spray large baking sheet with oil cooking spray.
Cut zucchini into slices, (about 1 1/2 inches by 3/4 inch).
Toss zucchini in a bowl with the olive oil.
Mix dry ingredients in a plastic bag.
Place zucchini, a handful at a time, in the plastic bag, and shake to coat.
Bake 20 minutes.
Turn zucchini, bake another 10 to 15 minutes, or until golden brown.
Serve with Creamy Horseradish Dip recipe#79910 or your favorite dip.
Blend cream cheese and sugar until smooth. Add pumpkin and remaining ingredients. Blend. Chill 30 minutes. Serve with gingersnaps, apples, sweet breads.
In a large mixing bowl cream butter,sugar.
Add eggs one at a time, beating well.
Add molasses mix well.
Combine flour,soda,pumpkin spice and salt.
Add to creamed mixture and mix well.
Chill overnight.
Shape into 1/2 in.
balls, roll in sugar.
Place on ungreased baking sheet.
Bake 375 for 6 minutes or till edges are brown.
FOR DIP:Beat cream cheese till smooth,add pumpkin mix beat well,add sugar and spices beat untill smooth.
store leftover dip in the refrigerator.
Makes 3 cups dip.
Crumble dry cake mix and margarine together as for pie dough in bowl.
Spray 9 x 13-inch glass Pyrex dish with Pam.
Pour pumpkin filling into dish; sprinkle all crumbs on top of filling. Bake cake as you would pumpkin pie recipe on can, except bake 10 minutes longer.
Test by inserting butter knife in cake.
If clean, cake is done.
May be served with Cool Whip.
Cream powdered sugar and powdered sugar together. Add remaining ingredients and mix well. Chill. Dip ginger snaps in pumpkin dip. Deli snaps are best.
In a medium size bowl, cream the Roquefort and cream cheese until smooth. Mix in the remaining ingredients and blend well.
Chill for 2 hours.
Using a fryer or a large pot, heat oil to 350\u00b0F. Deep fry the wings until golden and crispy, approximately 10 minutes.
In a separate bowl, melt the butter, add the hot sauce and heat thoroughly. Immediately toss hot wings into sauce.
Place wings on a platter and serve with creamy Roquefort dip.
Mix ingredients together.
Serve with apples slices and ginger cookies to dip.
This recipe make a lot.
You can save half of the dip to serve another time.
t the seeds. Cut the pumpkin into large chunks. Bring a
Preheat oven to 350\u00b0F. Arrange bread on baking sheets and brush with oil. Bake for 5 mins, allow to cool and break into pieces. Set aside. Leave oven on at same temperature.
To make salsa, combine all ingredients in a bowl. Season to taste.
To make pumpkin dip, bake pumpkin for 25-30 mins. Allow to cool. Place in a food processor with remaining ingredients. Process until smooth. Season to taste.
To make tzatziki, in a bowl, combine all ingredients. Season to taste.
Arrange dips in bowls on a platter. Serve with baked bread.
Preheat oven to 350 degrees F (175 degrees C).
Beat pumpkin, cream cheese, brown sugar, and pumpkin pie spice together in a bowl until creamy; pour into a 9x9-inch square pan; top with pecans and marshmallows.
Bake in the preheated oven until bubbling, about 12 minutes.
Beat cream cheese and powdered sugar until smooth and creamy; add canned pumpkin and spices.
Fold in Cool Whip; mix until creamy.
Serve with apple slices/ginger snaps/graham crackers.
Stir milk and pumpkin in a large bowl until smooth. Add pudding mixes and spice. Beat with wire whisk until well blended. Gently stir in 1/2 of the whipped topping. Spoon into crust. Refrigerate 4 hours until set. Sprinkle with Streusel Topping just before serving.
STOVETOP: Whisk all the ingredients together and heat gently.
MICROWAVE: Put the pumpkin, cocoa powder, and spice in the bottom of the standard size mug first, mix together well. Pour on the vanilla ricemilk on until almost full then mix together, nuke it until hot. (Double recipe if using an extra tall or wide mug.).
ice will mess up this recipe) or just add the 2
Mix first 3 ingredients in a medium bowl.
Add the rest of the ingredients and mix until mostly smooth.
Heat a skillet over medium heat and add a tablespoon of oil to the pan.
Cook first side of pancake until edges are dry, and the center bubbles, then flip and cook until other side is golden brown.
Serve with maple syrup, fruit preserves, cinnamon butter, or for an extra special treat smother with pumpkin pie dip (Recipe#25730) and top with a cinnamon brown sugar and chopped walnut struesel topping!
YUM.