Friday, September 10, 2010

Pumpkin Dip



A few weeks ago I gave y'all the recipe for these stuffed mushroom caps.  Know they were super delish and easy to make, they made another appearance at a family get-together this past Sunday.  But if you can believe it, I made them even easier!  Last time I used a teaspoon to stuff the 'shrooms.  This time...a ziplock baggie.  Make the filling as directed here (or do what I did to come up with this recipe in the first place, use whatever you have on hand) and then spoon it into a baggie.  You can do this a few days in advance if you want things to be easy peasy the day of too.  Snip the tip of the baggie and fill the mushrooms.  For our family dinner on Sunday, I made three packages of mushrooms.  This baggie trick made it a lot faster and neater to get them all filled and in the oven.




I realize that baked mushrooms don't look all that fabulous in a photo but trust me that they taste fantastic!




The second appetizer I brought to the party was this pumpkin dip. The recipe originally came from Bestie (who by the way, is having a very big time day so be sure to pop over and wish her and the eggies good luck!) but I lost hers years ago and this is my take on it now.

Ingredients:
* 1 block cream cheese, room temperature
* 1 small can or half a large can of pumpkin puree
* a few tablespoons of maple syrup to taste (or white or brown sugar are fine too but I like real maple syrup best)
* 1/2 tsp vanilla extract
* spices (I like cinnamon, a tiny bit of ginger and a tiny bit of nutmeg but any warm pie type spice will do)

Everything goes into a mixer (or mix by hand) until blended.  Chill until ready to serve.  Serve with sliced tart apples, crackers, gingerbread cookies or pretzels. 

I didn't think to take the photo until I was walking out the door- hence the plastic wrap.  Ooops.

9 comments:

kbell23 said...

YUMMY! Gonna try that one out a.s.a.p.! Thanks :)

Telia said...

Yummy PPC! You work it, girl. I am going to the Mom-in-laws this weekend and am taking the weekend off (out of the kitchen at least), but will def try these in the future!!

CRICKET said...

I am hungry just lookin'.

kLl said...

oh yum! I am going to have to try both of these recipes!

dolanblog said...

I make a variation of the pumpkin dip for my kids' after school snack. I make a dip very similar to yours, then put it in a small baker. Cover the top with mini marshmallows and sprinkle with chopped pecans. Cook about 350 until warmed through. Good with the apple slices and what us Southerners call "pie crackers": take a pie crust, cut into strips and bake on a cookie sheet until golden. Dip those in the pumpkin dip and you will get a glimpse of paradise. ;)

Angie@Echoes of Laughter said...

Thank you for visitiny my blog and leaving a comment! Those mushrooms caps look 'to die for' good and I am going to definitely try that pumpkin dip!! I love to try new things and it looks so interesting...plus..who can resist a dip with cream cheese and maple syrup in it? lol. Angie xo

Molly said...

That sounds heavenly!! You recipes are so good thank you!

pomly said...

That pumpkin dip looks divine! Can't wait to try it! :)

Amy T. said...

Just saw this on kelly's korner and it looked liked something my family would really enjoy. Thanks for posting!

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