Welcome to Day Three of “Five Days of Fall”. Instead of my usual one post this week I’m writing five, each with a different fall-themed idea. Nothing fancy, just some simple, inexpensive ways I cozy things up around here when the leaves start to turn.
Today I’m jumping on the pumpkin-flavored bandwagon with a recipe that does double duty as a bagel schmear and an apple dip. (Note: I did not create this recipe. It’s from a 2004 edition of Cooking Light magazine.)
This is one of the easiest things you’ll make this season. If you can use an electric mixer you can do this.
Pumpkin Flavored Bagel Schmear & Apple Dip
6 ounces lo-fat cream cheese, softened to room temperature
1/2 cup packed brown sugar
1/2 cup canned pumpkin
2 teaspoons maple syrup
1/2 teaspoon cinnamon
Mix cream cheese, brown sugar, and pumpkin with electric mixer until well blended.
Add maple syrup and cinnamon. Beat until smooth.
Chill for 30 minutes and serve.
You have to try this one. I promise it’s the perfect balance of sweet and creamy and fall flavors. Mmmmmm. I hope you love it as much as we do.
Happy Valentine’s Day! I love you all so much that I’m going to share a fantabulous recipe with you. My sister-in-law sent this one to me a couple months ago and it is uh. maze. ing. Don’t have a pork loin? Or don’t want to spend the money on one right now? Don’t worry. This sauce is delicious on anything. Anything. I used pork chops because I already had some in the fridge, and served it on a bed of rice – yummy! You gotta try it.
Find the recipe HERE on RachelCooks.com and make sure you tell her I sent you. Enjoy!
When it comes to cooking I don’t usually toot my own horn. But this soup is TOOT the best TOOT soup I have ever TOOT made or TOOT tasted. Really. My friends, who are always leery when I offer to feed them, ask me for this recipe. My 8-year-old, who won’t eat anything that doesn’t bear a golden M, eats this soup. You should make it. Seriously. Do it.
This pot pie is healthy, super easy, cheap, and of course, yummy. Because the pie crust topping cooks on a baking sheet and is then placed over the filling, you can make individual servings without using ovenproof bowls. Continue reading →
I’m obsessed with pumpkin recipes this time of year. Last week I told you about my favorite fall snack, pumpkin apple dip. Now I’m adding the flavor to my breakfast with these HOMEMADE SPICED PUMPKIN WAFFLES. Drizzle these lovelies with a little warm maple syrup and serve them with a fresh-brewed cup of coffee. Drool.
This is a super old recipe but every year when the apples start turning red and the weather starts turning cool my family begs for it. It’s also delish on your morning bagel with hot cup of coffee. Happy fall.
Mix 6 ounces softened lo-fat cream cheese, 1/2 cup packed brown sugar, and 1/2 cup canned pumpkin with electric mixer until well-blended.
Add 2 teaspoons maple syrup and 1/2 teaspoon cinnamon. Beat until smooth.
Chill for 30 minutes. Serve with apple slices – or anything else your little heart desires.