Pumpkin Cheese Ball
Ingredients
2 Packages of Cream Cheese
3 Slices of Cooked Bacon, Crumbled
1 tsp. Garlic Powder
1/2 tsp. Salt
1 TBSP. Worcestershire Sauce
2 Cups Shredded Cheddar Cheese
1 Bunch of Parsley
Crackers of Choice
Directions
1.) Cook Bacon, I like to place on baking sheet and cook in oven for 20 minutes at 350 Degrees. Let cool and crumble
2.) Mix together Cream Cheese, Crumbled Bacon, Garlic Powder, Salt, Worcestershire Sauce, and half of the Cheddar Cheese
3.) Form Cheeseball into Carrot and place on serving platter. Cover with remaining Cheddar Cheese
4.) Place Parsley in the top of the carrot cheese ball
5.) Refrigerate until ready to serve
6.) Serve with crackers of choice
Pumpkin Pie Dip
Ingredients
1 Can Pumpkin
1 Box Vanilla Instant Pudding
1 Container of Cool Whip
1 tsp. Pumpkin Pie Spice
1 tsp. Ground Nutmeg or Cinnamon
Directions
1.) Mix together Pumpkin, Vanilla Pudding, Cool Whip, and Pumpkin Pie Spice with a mixer
2.) Place in fridge for at least 1 hour to chill
3.) Sprinkle ground Nutmeg or Cinnamon on top
4.) Serve with Nilla Wafers, Graham Crackers, or Apple Slices
Pumpkin Pie
Ingredients
1 15 oz. can of Pumpkin
1 can of Sweetened Condensed Milk
2 Eggs
1 tsp. Cinnamon
1 tsp. ground Cloves
1 tsp. ground Nutmeg
1/2 tsp. Salt
1 pre made Graham Cracker Pie Crust
Directions
1.) Whisk all ingredients together until smooth
2.) Pour mixture into pie crust
3.) Bake at 400 degrees for 15 minutes then reduce temperature to 350 degrees and bake for 25 minutes
Homemade Whipped Cream
Ingredients
1 cup of Whipping Cream
1 TBSP Sugar
1 tsp. Vanilla Extract
Directions
**Use a metal mixing bowl and metal beaters and place in freezer for 10 minutes to get cold
1.) Once bowl and beaters are cold add Whipping Cream, Sugar, and Vanilla to bowl
2.) Using a hand mixer beat ingredients until soft peaks form
3.) Place in fridge until ready to serve
Dutch Apple Pie with Caramel Drizzle and Graham Cracker Crust
Pie Filling Ingredients
1 Store Bought Graham Cracker Pie Crust
5 Medium Apples, Peeled, Cored, and Sliced (I used Jonagold)
2 TBSP Unsalted Butter, Melted
1 TBSP Lemon Juice
1/2 Cup of Sugar
3 TBSP Flour
1 tsp Cinnamon
Pie Topping Ingredients
1/2 Cup of Brown Sugar
3/4 Cup of Flour
1/2 tsp Nutmeg
1/2 tsp Cinnamon
6 TBSP Butter, Melted
1 tsp Vanilla
1 Jar of Caramel Sauce to drizzle on top (Optional)
Directions
1.) Slice Apples and place in mixing bowl. Pour in Melted Butter, Lemon Juice, Sugar, Flour and Cinnamon. Stir until all ingredients are mixed and apples are evenly coated
2.) Pour apple mixture in graham cracker crust
3.) Using another bowl mix brown sugar, flour, nutmeg, cinnamon, melted butter, and vanilla together until a crumb mixture forms
4.) Sprinkle crumb topping over pie filling
5.) Bake at 350 Degrees for 40 minutes
6.) Drizzle with caramel sauce and serve warm with ice cream
Fall Cocktails
Prosecco Pink Lemonade Punch
Ingredients
1 Can of Frozen Pink Lemonade
1 2 Liter Bottle of Sprite Zero
1-2 Bottles of Champagne (I used 2 Bottles of Prosecco)
1 Bag of Frozen Strawberries (they add flavor and act as ice)
**To make an individual glass of this punch follow this recipe
1/2 Can of Sprite
1/2 Cup of Pink Lemonade (Ready to serve juice)
1 Cup of Prosecco
Handful of strawberries
Apple Cider Sangria
Ingredients
1 Bottle of One Hope Pinot Grigio
1 Can of Sprite
4 Cups Apple Cider
1 Apple, diced
1 cup Cranberries
1.) Mix Wine, Sprite, and Apple Cider together and then add diced Apples and Cranberries
2.) Chill until ready to serve
Mini Pumpkin Cheesecake Cups
Ingredients
1 8 oz. package of Cream Cheese, softened
1 15 oz. can of Pumpkin
1 package of Cheesecake Instant Pudding
1 can of Sweetened Condensed Milk
1 container of Cool Whip
3 Teaspoons Pumpkin Pie Spice
1 Cup of Graham Cracker Crumbs (you can buy the pre-crushed or crush your own with food processor)
4 Tablespoons Butter, melted
2 Tablespoons Sugar
2 Tablespoons Brown Sugar
Directions
1.) Mix graham cracker crumbs, melted butter, sugar, and brown sugar together. Place in the bottom of individual cups
2.) Using a hand mixer beat cream cheese until creamy. Add pumpkin, pudding, pumpkin pie spice, and sweetened condensed milk. Beat with mixer until all ingredients are combined
3.) Gently fold Cool Whip into pumpkin mixture with spatula. Mix by hand until combined
4.) Spoon pumpkin mixture into cups. Set in refrigerator for at least an hour to set
5.) Garnish top with additional Cool Whip and pumpkin pie spice. Keep in refrigerator until ready to serve
Leave a Comment