Thanksgiving Treat

 

 

Spiced Pumpkin Cheesecake Dip

1 package (8 oz.) cream cheese

1 can (15 oz.) pumpkin

½ cup firmly packed brown sugar

1 ½ teaspoons pumpkin pie spice

Mix all ingredients in a food processor until blended. Chill one hour before serving.
Serve with apple and pear slices. Also tastes great with Ginger Snaps or Graham Crackers
Makes about 2 ¾ cups (11 servings of ¼-cup each)

Cheesy Taters

 

I love potatoes with rosemary, so of course if you add cheese, it has to be awesome!
A combination of the garlic, lemon and rosemary makes this very tasty. Rosemary is a great little plant to have in your kitchen. When you need some, just snap off what you need, rinse it off in cold water and then crush or chop it up. It has a lot better taste than the dried rosemary you buy at the grocery store.

1 medium onion, thinly sliced(I like vidalia)
3 cloves garlic, minced
1 tablespoon olive or vegetable oil
4 large potatoes, peeled and diced
1 teaspoon seasoned salt
1/8 teaspoon pepper
1/2 teaspoon grated lemon peel
2 cups shredded Cheddar cheese, divided
1/4 cup dry bread crumbs
1 tablespoon butter or margarine, melted
1/2 teaspoon rosemary, crushed. 

• In a large skillet or saucepan, sauté onion and garlic in oil until tender
• Add potatoes, seasoned salt, pepper and lemon peel.
• Remove from the heat. Spoon half into a greased 1-1/2-qt. baking dish.
• Sprinkle with 1 cup cheese. Repeat layers.
• Combine bread crumbs, butter and rosemary; sprinkle over cheese.
• Cover and bake at 400° F for 40 minutes.
• Uncover and bake 20 minutes longer or until potatoes are tender.

Check out this great podcast, 2 Minute Chef.