I plan to set this out for friends and family as we get ready to trick or treat tonight, but this is a nice treat to bring to a party or in to work to share:)
Serve with: Ginger snaps, apples
You will need:
- 8 oz cream cheese, softened
- 1-2 cups of confectioner’s sugar
- 1 15 oz can of pumpkin
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
Step one: blend sugar, cream cheese and vanilla together
Step two: add in pumpkin and spices. Blend until smooth
Step three: chill for three hours and then serve. enjoy:)
I found this recipe in a Mediterranean cookbook, and decided to use it for our annual Oscar party. It was ideal because I was looking for a good dip to use that was vegetarian, but delicious. It is very versatile, and very easy to make. I would definitely use it as a spread for sandwiches, as well.
You will need:
- 2 red sweet peppers
- 1 onion cut into wedges
- 4 cloves garlic, unpeeled
- 2 tbsp olive oil
- 1 cup feta cheese
- 2 tbsp lemon juice
- 2 tbsp fresh oregano
- 1/4 tsp kosher salt
- 1/8-1/4 tsp crushed red pepper
- Serve with pita chips, bread, or vegetables.
Instead of roasting the red peppers yourself, use one cup of purchased roasted red sweet peppers, drained
- Preheat oven to 425 degrees. Line a baking sheet with foil. Cut the peppers in half and deseed and destem. Place the pepper halvess cut side down on the sheet. Arrange the onions and garlic on the baking sheet with the pepper halves. Brush vegetables and garlic with some of the olive oil.
- Roast the vegetables for 30 to 35 minutes until the pepper skins are blistered and the onion is tender. Remove them from the oven and wrap the vegetables up in foil. Let them stand for 15 minutes. Peel and discard the skins from the peppers.
- Add the peppers and onions to a food processor or blender. Squeeze the garlic from peels into the blender, as well. Add the remaining olive oil, and all of the remaining ingredients. Blend/pulse until nearly smooth.
Here was an experiment that began with a delicious baguette and left over goat cheese. This turned out nicely and we paired it with some Chianti. For this particular situation, I chose to lay it out on a baguette, however slicing and toasting the bread into Crostini would be ideal for a party.
You will need:
- Fresh baguette
- 8 oz goat cheese
- Handful of spinach
- 1/2 cup cherry tomatoes
- 1/2 small red onion, sliced thinly
- 2 tbs olive oil
- 1 cup mozzarella or fresh sliced mozzarella
- Basalmic glaze (you can make it or buy it)* recipe below
Cut baguette in half and place on a baking pan. Preheat oven to 350. Brush with a little olive oil.
Heat olive oil on medium high heat. Cook down onions for at least 5 minutes. Add tomatoes and cook down until onions are caramelized (around 15-20 minutes total).
Add mozzarella on your bread. Add onions and tomatoes. Add goat cheese and fresh cracked pepper. Place in oven and cook for 8 -10 minutes.
While bread is cooking in the oven, slice spinach and gently sauté over medium heat using the same pan you used for the onions. Cook until tender and set aside.
Sprinkle spinach on top of the bread and drizzle with glaze. Enjoy!
To make a homeade balsamic glaze:
Bring 2 cups balsamic vinegar and 1/2 cup brown sugar to a boil and reduce heat for twenty minutes.