4 c confectioners' sugar
2 (8 oz) pkgs. cream cheese, softened
1 (30 oz) can pumpkin pie filling mix
2 tsp ground cinnamon
1 tsp ground ginger
1 (16 oz) carton Cool Whip
In a large bowl, combine sugar, cream cheese and Cool Whip until well blended. Beat in remaining ingredients. If consistency is too thin, add more powdered sugar to thicken. Store in an airtight container in the refrigerator. Serve with ginger snaps or as a dip with fresh fruit. For a nicedecorative Fall centerpiece, hollow out a small pumpkin and serve dip in it.
Monday, November 12, 2007
I got this recipe off of http://www.allrecipes.com. I made it at Thanksgiving last year and it was pretty good.
3 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil (I replace most of this with applesauce)
2 cups sugar (I do half brown sugar and half white sugar)
2 eggs, beaten
1/2 teaspoon vanilla
2 cups apples-peeled, cored, and coarsely chopped
1 cup broken walnuts
In bowl, combine flour, cinnamon, baking soda, baking powder and salt; set aside. In large mixing bowl, place oil, sugar, eggs, vanilla and apples. Stir into flour mixture. Add walnuts and mix. Divided mixture between two greased 8-in. x 4-in. bread pans. Bake at 350 degrees F for 40-45 minutes or until bread test done. Cool for 10 minutes on wire rack before removing from pan.