For the last feature of Pumpkin Monday, we’ll close out with the EASIEST three-ingredient Pumpkin Dip. This is so fast to whip up! You can refrigerate it to let it firm up, but we also found it delicious immediately!
I came upon this recipe on Pinterest where there were LOTS of variations, and then I added my own touch to it by having to improvise. The recipe calls for Cool Whip, which would work great. I had fresh whipping cream on hand…and that’s never a bad thing! I whipped up the cream with about 2 Tablespoons powdered sugar and it was perfect! This would be a great appetizer before Thanksgiving, or even as one of the desserts! It would be so easy to keep these three ingredients on hand so you could pull a fast treat together in a snap!
Here’s the simple recipe:
1 -15 oz. can pumpkin puree
1 -8 oz. container Cool Whip, thawed – (Or use 1 pint Whipping cream sweetened with 2-4 Tbl. Powdered sugar)
1 package 1.5 oz. Vanilla Instant Pudding Mix
1 teaspoon pumpkin pie spice (optional, but adds great flavor!)
Directions: Cream together all ingredients with an electric mixer until well combined and fluffy. Chill in the fridge until ready to serve. Serve with Vanilla Wafers, Cookies, or Graham Crackers.
I love entertaining in the fall because you can really keep things simple. Why not host dinner and serve a great salad, an award-winning (but easy) soup, purchased rolls and this Pumpkin Dip and coffee for dessert?
With love from my country kitchen,
Happy Pumpkin Monday! Or should that be, “Happy Monday, Pumpkin?” =) At any rate, I tried a new pumpkin recipe this week when I needed a quick dessert for a picnic lunch and I wanted to share the recipe with you on this, our third Pumpkin Monday!
Continue reading “Pumpkin Monday Sugar Cookies”
Now that fall is officially here, it’s time to start some of those seasonal dessert recipes rolling! For all of you pumpkin lovers, here’s a dessert in bar form that makes a lot but also delivers in moist, delicious pumpkin-ness! The cream cheese frosting is literally the icing on the cake that adds the perfect creaminess. Add a cup of coffee or a glass of milk and you have the perfect fall dessert!
This makes 2 9×13″ pans, so you’ll be able to feed that crowd that is coming to your house this season!
2 Cups flour
1 tsp soda
1/2 tsp salt
1 2/3 cup sugar
1 cup oil
2 cups pumpkin
1 cup nuts, chopped
2 tsp baking powder
1 tsp pumpkin pie spice or 1/4 tsp each, cinnamon, allspice, cloves and nutmeg
6 oz. cream cheese
1/2 cup butter
2 Tb. cream
1 tsp vanilla
2 cups powdered sugar
Mix all ingredients for bars. Pour into two greased and floured 9 x 13 pans and bake at 350 degrees 20-25 minutes.
To make frosting, mix cream cheese and butter. Combine with other ingredients and mix well. Frost cooled bars.
Happy Pumpkin Monday!
Don’t let that gorgeous view distract you from that delicious bar! Read on to find the recipe!
Continue reading “Oatmeal-Chocolate Chip Bars”
Recently I mentioned that I try to keep my pantry and freezer “stock-piled” so I have things on hand and can make a meal or dessert quickly. Sometimes even the best laid plans fail! I went to make a recipe for a get-together a couple weeks ago, and realized I had run out of sugar! But…I had a cake mix and several jars of my home canned peaches in the pantry! Then I knew what I would make! Peach Cobbler Dump Cake. It only requires three or four ingredients (if you count the cinnamon), it is really fast to pull together, it tastes incredible, and it makes your house smell like your grandmother’s! Continue reading “Peach Cobbler Dump Cake”