Autumn is still in the air and I have a few Fall Dippidy-Doo-Dah recipes for you (two recipes include pumpkin)…. just in case you are looking for something quick to use as an appetizer for your Halloween Party, Thanksgiving Feast or say just about anything …like maybe watching a baseball game happenin’ in the World Series. You knew I had to mention that didn’t you? 😉
OK…that is out of my system, at least temporarily!
There are 5 dip recipes below and they are super easy to make!
You can serve them as as a dip for sliced apples or other fruit, for ginger snaps or graham crackers, or pretzels, ….use them as a spread on bagels, muffins, or toast. How is that for versatility?
Each one of these recipes uses just 2 or three ingredients and there is no cooking or baking….just mix them up and serve. So, they are great when guests pop over to watch the game or just to get in out of the cold.
All the recipes have a cream cheese base and I always have a block of cream cheese in my freezer as it freezes very well. Just pop it out of the freezer and allow to come to room temperature, grab the peanut butter, cool whip, honey, dark brown sugar, cheddar cheese, vanilla pudding, green onions, pumpkin, pumpkin pie spice and you are good to go.
AND that is if you are making all 5 of the dips. Oops….grab the pure vanilla too. If you only make one of the dips…three ingredients tops! The rest is easy….top with crushed candy like Heath bars, pretzels or mini chocolate chips or walnuts or pecans. Your choice.
So grab the cream cheese and your hand mixer…..and open your pantry door to all the possibilities. This gives you a chance to use those pretty Fall Leaf Plates….and celebrate the Season. And it doesn’t hurt that the dips/spreads taste good too.
The handy dandy printable recipes are below.
Happy Autumn!
- 2 (8 ounce) packages cream cheese, softened to room temperature
- 1/2 cup green onion, chopped very fine
- 1 1/2 cups shredded cheddar cheese
- 2 slices cheddar cheese for the pumpkin stripes
- 1 pretzel stick
- Ritz Crackers for serving
- Place cream cheese, green onion and cheese in a mixing bowl. Using a hand mixer, blend until smooth.
- Form into the shape of a pumpkin with your hands. Place on a large piece of plastic wrap. Wrap up tight and refrigerate for at least 3 hours or until firm.
- Remove cheese ball from the refrigerator. Run your thumb up and down the sides to form the ridges in the pumpkin. Remove plastic and place cheese ball on a cheese board or platter.
- Cut the two orange cheese slices into 1/4 inch strips. Lay them in the ridges to create the look of the pumpkin. Stick the pretzel rod in the center for the stem.
- Serve with crackers.
- 1 (16 ounce) container Cool Whip, thawed
- 1 (5 ounce) package instant vanilla pudding mix
- 1 (15 ounce) can solid pack pumpkin
- 1 teaspoon pumpkin pie spice
- In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice.
- Gently fold in the thawed frozen whipped topping.
- Chill in the refrigerator until serving.
- Serve in a hollowed out pumpkin if desired and serve with fruit or crackers.
- 1 (8 oz) package of cream cheese
- 3/4 cup dark brown sugar
- 1 teaspoon vanilla
- toffee bits for garnish (optional)
- Using a hand mixer, combine cream cheese, brown sugar and vanilla
- Combine thoroughly and put into a serving bowl
- Refrigerate for about 20 minutes if desired
- Crumble toffee bits over the top before serving
- Many supermarkets have toffee bits in a bag but you can also crumble a candy bar of your choice
- 1 (8 oz) package of cream cheese, softened
- 3/4 cup dark brown sugar
- 1/2 cup canned pumpkin
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla
- 1/2 cup chopped toasted pecans for garnish (optional)
- With Electric Mixer: Combine cream cheese and brown sugar in a large bowl. Mix until well combined. Add pumpkin, pumpkin pie spice, and vanilla. Mix until well combined.
- Store in fridge until ready to serve.
- Garnish top with chopped pecans, if desired.
- 1 (8 oz) package of cream cheese, softened
- 1/2 cup dark brown sugar
- 1/2 cup peanut butter
- 1/4 cup honey
- 1 teaspoon vanilla
- chopped peanuts for garnish (optional)
- Using your hand mixer, combine cream cheese and brown sugar
- Mix until well combined, then add peanut butter, honey, and vanilla
- Mix well and serve immediately or chill in the fridge for 15 minutes
- Top with top with chopped peanuts, if desired.
You won’t believe this, but my husband doesn’t like pumpkin. lol
I felt so bad for the Royals last night, but tonight is another game.
Some people will be mad at me for saying this, but I cheered the guy on the Mets team who has Spinal Stenosis. He was the only one though.
Sandy, I have heard of a few others who do not like pumpkin…altho I am not one of them. Love me some pumpkin anything!
Yes, I wish we could have won that game but as you said…there is tonight’s game.
I don’t think anyone should be mad at you for cheering for David Wright. See below prognosis. Lets pray he gets better real soon. I also admire any player who makes an amazing play….no matter whose team.
“Mets third baseman David Wright’s rehab has been dealt another blow after he was diagnosed with spinal stenosis, a narrowing of the spinal column.
Wright will cease baseball activities and take medication for the next week, while continuing a program of core strengthening and back stabilization exercises. The Mets believe it will be enough to eliminate the flare-ups of lower back tightness that Wright has recently been experiencing. They do not consider Wright’s condition degenerative, according to assistant general manager John Ricco.”
I am glad to hear he is getting better, but this will be something he’ll struggle with all his life.
Sooo true Sandy. I am sure you can identify with his pain. My prayers are with you and your hubby and David Wright.
Thanks for stopping by….
hugs