1 (8 ounce) package cream cheese, softened 2 cups confectioners’ sugar or 1/2 cup brown sugar 1 (15 ounce) can solid pack pumpkin 1 tablespoon ground cinnamon 1 tablespoon pumpkin pie spice
In a medium bowl, blend cream cheese and confectioners’ sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, and pumpkin pie spice, until smooth and well blended. Chill until serving.
Serve with gingersnap cookies & vanilla wafers.
It’s a nice idea to seve this dip in bowl that sits in a bowl of ice.
In a large resealable plastic bag, combine the soy sauce, sesame oil and garlic; add the chicken. Seal bag and turn to coat; refrigerate for at least 1 hour.
Spread cream cheese onto a large serving platter; top with chicken mixture. Sprinkle with onions, peanuts and spinach. Drizzle with sweet-and-sour sauce. Cover and refrigerate for at least 2 hours. Serve with crackers.
3 large onions, chopped 4 tablespoons butter 4 tablespoons olive oil 8 ounces cream cheese 1 cup mayonnaise 1 cup sour cream dash cayenne dash salt
Saute onions in butter and olive oil until caramelized. Remove from heat. Stir in remaining ingredients until well mixed. Pour into serving dish, cover with plastic wrap or lid and chill overnight.
1 -8 oz. package cream cheese 1 cup cheddar cheese, shredded 3 slices smoked ham, finely chopped Ritz crackers
Mix cream cheese, cheddar cheese and ham until well blended. Spoon into ovenproof crock or bowl. Bake at 350 degrees or until puffed and lightly browned. Serve warm as a spread with crackers.
24 Servings
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