Thursday, October 29, 2009

Apple Dip




I made the mistake this week of trying 2 similar dip recipes at the same time, side by side. Of course I got into a hurry and dumped the wrong ingredients into the wrong bowl. The result was pretty tasty. Below are the 2 separate recipes. Our family has always enjoyed the first with the peanuts but when you combine both recipes with the peanuts and the toffee bits, it's even sweeter and a great treat to share!

Apple Dip #1
INGREDIENTS
1 8 oz. pkg cream cheese, softened
3/4 cup. brown sugar
1 tsp. vanilla
1 cup chopped peanuts

DIRECTIONS
Blend ingredients and serve with apple slices.

Apple Dip #2
INGREDIENTS

1 8 oz. pkg cream cheese softened
1/2 cup brown sugar
1/4 cup white sugar
1 tsp. vanilla
2/3 pkg heath toffee bits

DIRECTIONS
Blend ingredients and serve with apple slices.

Chili in a Pumpkin


When Brandon and I were on his field trip earlier this week the cashier lady told me about a recipe I should try with the pumpkin. She said that the particular pumpkin we were buying was really good for baking. (I am completely oblivious to the differences in pumpkins). Anyway, it looked like a smaller "sugar" pumpkin.

She said to cut the top off the pumpkin and scrape out the seeds and guts. Then dump 2 cans of chili inside. Spray the outside of the pumpkin with cooking spray and place it on a cookie sheet lined with foil. Bake at 375 degrees for approx 1 1/2hrs or until the inside of the pumpkin can be forked easily. About 3/4 way through the cooking time I placed another peace of foil over the top of the pumpkin because I was worried about it getting too dark.

Once the pumpkin is cooked, scoop out the inside of the pumpkin along with the chili and place into bowls. Top with shredded cheese and sour cream.

I was so excited to try this recipe that I just used canned chili that I had on hand. It was really good. Next time though i'm definitely going to make homemade chili to try in the pumpkin.