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.
50 degrees.
For the dip, put peanut butter, pumpkin, honey and 1
Cream powdered sugar and powdered sugar together. Add remaining ingredients and mix well. Chill. Dip ginger snaps in pumpkin dip. Deli snaps are best.
t 220\u00b0C (425\u00b0F) for the whole time you prepare
combine all the ingredients for the dip except the water in 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.
our. Stir in nuts and pumpkin. Wash the 8 pint size
equal amount of commercial pumpkin spice, or your own
ash the outside of the pumpkin.
Remove the stem and
50 degrees. Place the whole pumpkin, if it will fit, or
easoning blend,garlic powder, and pumpkin pie spice -- test seasoning and
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.
eat in buttermilk; fold in pumpkin in 4 additions. cover with
FOR APPLE LAYER:
Combine apples,
COMBINE pumpkin, cream cheese and jalapeno juice in medium bowl.
Spread into 8-inch square baking dish.
COMBINE sour cream, chiles, jalapenos and garlic salt in small bowl.
Spread over pumpkin mixture.
Top with tomato, olives, green onions and red onion.
Cover; refrigerate for 2 hours.
Serve with tortilla chips.
Roast a whole butternut pumpkin.
When soft, scoop out the flesh and mash or process before adding a teaspoon of ground cumin, crunchy peanut butter and a splash of chilli sauce to taste.
Add a drizzle of olive oil, and stir well.
Serve in a bowl with crackers or pita bread.
Mix all together.
Chill.
Use as a dip for gingersnaps or any choice of cookie.
Also, good with pound or angel food cake.
Put the pumpkin in a saucepan with 2/
ver a bowl. Let stand for 30 mins. Rinse under cold
For the Dip:
Throughly combine yogurt, lemon