Pumpkin Dip

INGREDIENTS:

2-8 oz. packages of cream cheese, softened
1-30 oz. can pumpkin pie filling
1 t. ginger
2 t. cinnamon
4 cups powdered sugar

DIRECTIONS:

Mix all ingredients together and serve in a hollowed out pumpkin. Great with ginger snaps or these gingerbread cookies.

Makes a lot, so you can use it all during the holidays.

Posted by Debi

Photo by Calee on Food.com

Double Layer Pumpkin Pe

INGREDIENTS

4 oz (1/2 of 8 oz package) PHILADELPHIA Cream Cheese, Softened
1 Tbsp. milk
1 Tbsp. Sugar
1 tub (8oz) COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (6oz)
1 cup milk
1 can (15 oz) pumpkin
2 pkg. (4servings size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

MIX cream cheese, 1 Tbsp. milk, and the sugar in a large bowl with a wire whisk until well blended. Gently stir in half of the whipped topping. (I accidentally skipped this step and everyone loved it.) Spread onto bottom of crust.

POUR 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with a wire whisk 2 minutes or until well blended. (Mixture will be thick.) Spread over cream cheese layer.

REFRIGERATE 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in the refrigerator.

Chocolate Chip Cheese Ball

Ingredients:

1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners' sugar
2 tablespoons brown sugar
1/4 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans

Directions:

1.In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.

2.Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.

3.Roll the cheese ball in finely chopped pecans before serving.

NOTE: I did not use pecans. I rolled it in cocoa powder then patted it around with my hands to cover it well.
SERVE WITH GRAHAM CRACKER STICKS OR TEDDY GRAHAMS!!! YUMMY!!!!!!!

Cinnamon-Apple Cake

My family makes this recipe around the holidays. It is a favorite with all our neighbors as well. It's from the October 1997 issue of Cooking Light and we've been making it ever since. It's a must have for the holidays(just don't think about the calories!) Enjoy!

Difficulty: Easy
Preparation: 20 minutes
Cook Time: 1 hour and 15 minutes
I usually put in it a 9 x 13 in pan to yield more (smaller) servings since it's so rich.

Ingredients

• 1 3/4 cups sugar, divided
• 1/2 cup stick margarine, softened
• 1 teaspoon vanilla extract
• 6 ounces block-style fat-free cream cheese, softened (about 3/4 cup)
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 cups chopped peeled Rome apple (about 2 large)
• Cooking spray

Preparation

Preheat oven to 350°.

Beat 1 1/2 cups sugar, margarine, vanilla, and cream cheese at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended.

Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons cinnamon mixture and apple in a bowl, and stir apple mixture into batter. Pour batter into an 8-inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.

Bake at 350° for 1 hour and 15 minutes or until the cake pulls away from the sides of the pan. Cool the cake completely on a wire rack, and cut using a serrated knife.

Note: You can also make this cake in a 9-inch square cake pan or a 9-inch springform pan; just reduce the cooking time by 5 minutes.

Posted by Ashley