Creamy Pumpkin Dip

With Halloween over and Thanksgiving fast approaching, it's time to start pre-planning, so I thought I'd give you something to snack on while you're deciding on your Thanksgiving menu!

Ingredients

2 (8 ounce) packages cream cheese, softened
1 (16 ounce) package powdered sugar
1 (16 ounce) can pumpkin
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

Directions

Beat cream cheese in a large bowl at
medium speed with electric mixer until creamy,
gradually add sugar, beating well.

Stir in pumpkin, cinnamon, and nutmeg.

Serve immediately, or cover and chill. Enjoy!

Serve dip with gingersnaps or graham crackers
(cinnamon grahams are fantastic!)

Candied Popcorn Balls

Because it's close to Halloween I thought you all might enjoy a trip down memory lane!  Remember when we could actually accept these from kind neighbors who worked so hard to make our trick or treating special?

16 cups popped popcorn 
1 package (15 ounces) candy corn 
1/2 cup sugar 
1 package (4-serving size) orange-flavored gelatin 
1 cup light corn syrup

1. Coat a large bowl with cooking spray. Add the popcorn and candy corn; mix well and set aside.
    
2. In a small saucepan, dissolve the sugar and gelatin mix in the corn syrup over medium heat. Bring to a boil and let boil for 1 minute, stirring constantly. Add to the popcorn mixture; mix well.
    
3. Quickly form into 2-inch balls, packing well. Place on waxed paper-lined baking sheets. Allow to harden, then serve, or store in an airtight container until ready to serve.  Enjoy!

** You can use any flavor of gelatin for this!  Red at Christmas, green for St. Patrick's Day, yellow just because.......you get the idea!

Frosty Pumpkin Nog

This just might keep you out of Starbucks!!

In a blender, combine 3 cups 2% milk, 2/3 cup low-fat vanilla frozen yogurt, 1/2 cup canned pumpkin and 1/4 cup sugar.

Add 1 tsp. each ground nutmeg, and cinnamon; cover and process for 30 seconds or until smooth.

Pour into chilled glasses; garnish with whipped cream.  Serve immediately.  Makes 5 servings.  Enjoy!

Pumpkin Cranberry Bread Pudding

Today feels like a good day for comfort food so bread pudding popped into my head.  I have a terrible weakness for a good bread pudding and thought maybe this would fit the bill!

8 slices cinnamon bread, cut into 1-in cubes (or torn!)
4 eggs, beaten
2 cups milk
1 cup canned pumpkin
1/4 cup packed brown sugar
1/4 cup butter, melted
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 cup dried cranberries

SAUCE:
1 cup sugar
2/3 cup water
1 cup heavy whipping cream
2 tsp. vanilla extract

Place bread in a 9 x 13 baking dish.  Combine remaining pudding ingredients and pour over bread cubes.  Cover and refrigerate overnight.  In the morning, remove from fridge and let stand about 30 minutes to come to room temperature.  Bake at 350 degrees for 20-30 minutes depending on how well you like your pudding set.
While pudding is baking, bring sugar and water for sauce to a boil over medium heat.  Cook until sugar is dissolved and mixture turns a golden amber color, about 20 minutes.  Gradually stir in cream until smooth.  remove from the heat; stir in vanilla.  Serve warm with bread pudding.  Enjoy!

**in a hurry?  In a microwaveable dish (size of cereal bowl) beat 1 egg and 1/2 cup milk.  Add 1/4 cup pumpkin, 2 tsp. brown sugar, 2 tsp. melted butter, splash of vanilla, cinnamon, nutmeg and 1/8 cup dried cranberries.  Add 1 1/2 slices of cubed cinnamon bread, smashing bread into egg mixture.  Microwave on High 2 - 3 minutes.  Top with warmed caramel sauce or pancake syrup!

All Around Seasoning Mix

This mixture is good on just about anything, particularly grilled pork, chicken and vegetables!  Yes, summer is over, but good grilling goes on year round, especially for tailgaters!

1/2 cup paprika
3 Tbsp. onion powder
3 Tbsp. garlic powder
3 Tbsp. cayenne pepper
2 Tbsp. white pepper
2 Tbsp. pepper
4 tsp. salt
4 tsp. dried thyme
4 tsp. dried oregano
4 tsp. ground cumin
4 tsp. chili powder

In a small bow, combine all ingredients.  Store in an airtight container in a cool dry place for up to 6 months.  Makes 1 2/3 cups.  Enjoy!

Hot Buttered Yum Chex Mix

How could you NOT like this?

4 cups Honey Nut Chex cereal
2 cups Cinnamon Chex cereal
1/2 cup butter or margarine
1/4 cup packed brown sugar
2 Tbsp. honey
3/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1 tsp. rum flavoring
2 cups miniature marshmallows

In large microwavable bowl, place cereals.  In 2-cup microwavable measuring cup, microwave butter, brown sugar and honey uncovered on High 2 minutes, stirring after 1 minute, until mixture is bubbly.  Stir in spices and rum flavoring.  Pour over cereal mixture, stirring until coated.

Microwave uncovered on High 3 minutes, stirring and scraping bowl every minute.

Cool slightly; about 5 minutes.  Stir in marshmallows.  Spread on waxed paper.  Store in airtight container.

**You can change this up a bit by reducing the amount of Honey Nut Chex and substituting pretzels and/or peanuts to equal the same total amount!

Bloomin' Onion Bread

Borrowed from The Girl Who Ate Everything

Fabulous!!!!

1 unsliced loaf sourdough bread
1 - 8 oz package shredded Colby Jack cheese
1/2 cup butter, melted
1/2 cup finely diced green onion

Preheat oven to 350 degrees.

Cut the bread lengthwise and widthwise without cutting through the bottom crust.  This can be a little tricky going the second way, but the bread is very forgiving.

Place on a foil-lined baking sheet.  Insert cheese between cuts.  Combine butter and onion.  Drizzle over bread and into cuts.  Wrap foil up over side and roll to seal; do the same with each end.  Bake at 350 degrees for 15 minutes.  Unwrap the bread and bake 10 more minutes, or until cheese is melted.  Enjoy!

**You can use any type of savory bread that comes in a loaf - I used a Parmesan bread found on the discounted rack of the local grocery store.  You can also use any type of shredded cheese.  The original recipe called for 12-16 oz, but I found 8 oz to be more than enough, however use what you think you'll like!