1 bag of frozen meatballs 1 jar of marinara sauce or spaghetti sauce if there isn't any marinara on hand 1 cup mozzarella cheese, shredded 1 cup Italian blend cheese, shredded 1/2 cup Parmesan cheese, shredded 1 loaf of fresh Italian bread, sliced
To prepare:
Preheat oven to 400. Place entire bag of meatballs in pot with sauce (I also add garlic powder to taste) and cook over medium heat until warmed completely through, about 10 minutes. Stir as needed to keep meatballs from sticking to pot. Once heated through remove from heat. Place meatballs in the center of a 9x13 baking dish Sprinkle mozzarella and Italian blend cheeses over meatballs topping off with the Parmesan. Take the slices of Italian bread and line the pan all the way around with them so that they are kind of keeping the meatballs toward the center of the pan. The bread slices will be standing up in the pan as shown in the picture. You have creative freedom here with the bread...you can lightly butter and garlic the bread prior to placing it in the pan if you prefer or even brush lightly with olive oil and garlic. The choice is yours.
Place in oven and bake for approximately 25 minutes or until cheese is melted and bubbly. Remove from oven, serve and enjoy! Disclaimer: This is NOT my own personal recipe. I found it on a site that did not have a Pinterest link so I placed it here to remember and easily link. Thank you.
OK, I've seen a few different recipes. All sound good, so I'm putting them all here in one convenient place for you to experiment with. :)
Ingredients:
8 oz package cream cheese softened
2 c. powdered sugar
1 c. canned pumpkin
1/2 c.sour cream
1 tsp. ground cinnamon
2 tsp. pumpkin pie spice
1/2 tsp ground ginger
1 c. frozen whipped cream
thawed apples or graham cracker sticks
Directions: In a large bowl, beat cream cheese & powdered
sugar until smooth. Add in pumpkin, sour cream, cinnamon,
pumpkin pie spice, and ginger. Mix. Fold in the thawed
whipped cream. Serve with green apples, graham cracker
sticks.
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Ingredients:
16 oz of cool whip
3 small boxes instant vanilla pudding
*** dry mix only***DON'T make the pudding***
one small can of pumpkin
Mix everything together and then add some pumpkin pie
spice. Serve with graham crackers, apple wedges or vanilla
wafers.
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PUMPKIN DIP FOR GINGERSNAPS
Author: Pinch of Yum
Prep time:
Total time:
Serves: 20-25
INGREDIENTS
4 ounces cream cheese, softened
1 cup powdered sugar
¼ cup heavy whipping cream
¾ cup pumpkin
2 teaspoons pumpkin pie spices (I eyeballed it with cinnamon, cloves, and allspice)
1 tablespoon maple syrup
gingersnaps
INSTRUCTIONS
Using an electric mixer, whip together the cream cheese, powdered sugar, and heavy whipping cream for about 2-3 minutes.
Add the pumpkin, spices, and maple syrup – whip again for 2-3 minutes (the longer you whip, the more fluffy it becomes).
Add a drizzle of maple syrup and crushed gingersnap crumbs on top for looks. Dip with gingersnaps or apple slices!
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Pumpkin Cheesecake Dip
Ingredients
1 1/4 cup whipped cream cheese
1/2 cup canned pumpkin
1/4 cup honey
3/4 teaspoon pumpkin pie spice
2/3 cup chopped glazed or candied pecans
Directions
Combine all ingredients in a bowl and stir vigorously until ingredients are combined and a smooth texture is achieved.
Garnish with additional pecans and a sprinkle of pumpkin pie spice if you wish. Serve with apple slices, honey wheat pretzels, graham crackers or cinnamon sugar pita chips.
Don’t forget the pecans! They add so much texture and flavor to this dip!
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Fall Apple Dip
1 (8-oz.) package cream cheese
1/2 cup light brown sugar
1 1/2 Tbsp vanilla
1/2 cup salted peanuts or walnuts (optional)
Beat all ingredients, except for nuts, together in a bowl. Add nuts, if desired, and serve with apple slices.
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Pumpkin Dip from Allrecipes.com
Ingredients
1 (8 ounce) package cream cheese, softened
2 C powdered sugar
1 (15 ounce) can solid pack pumpkin
1 Tbsp ground cinnamon
1 Tbsp pumpkin pie spice
1 tsp frozen orange juice concentrate
Chopped pecans for garnish
Instructions
In a bowl, combine cream cheese and powder sugar until smooth
Method: Combine pumpkin puree and yogurt. Add in spices. Stir in honey. Makes about 3 cups of dip. Serve with gingerbread or spice cookies.
Notes
This dip is perfect to take to a holiday party. It tastes sweet, with just a hint of honey. Maple syrup may be an alternate sweetener, but I didn’t test it.
You can even eat it by itself as a pudding, but you might want to cut the honey a tad.
Stir the dip into oatmeal or use it to spice up pancakes, muffins or breads.
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Pumpkin Fluff Dip
Ingredients:
1 - 16 oz container frozen whipped topping, thawed
1 - 5 oz pkg instant vanilla pudding mix
1 - 15 oz can solid pack pumpkin
1 tsp pumpkin pie spice
Directions:
In large bowl mix together pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed whipped topping. Chill in refrigerator until ready to serve.
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Fancy Shmancy Apple Dip
1 pkg cream cheese, softened
1/2 jar marshmallow fluff
1/2 tsp cinnamon
1/2 tsp nutmeg
Blend cream cheese and marshmallow fluff together until creamy.
Mix in spices.
**Here is a link to a list of 10 Fall Fruit Dips**
1. Preheat oven to 350°. Cut squash in half lengthwise and scoop out seeds.
2. Brush cut sides of squash halves, cut sides of onion quarters, and garlic cloves with oil. Arrange squash halves, cut sides down, on a jelly-roll pan. Put onion quarters and garlic cloves on pan. Bake at 350° for 45 minutes or until tender. Cool slightly.
3. Scoop the cooked squash out of the peel and put in food processor with onions. Squeeze garlic cloves so that pulp goes into food processor and blend until smooth.
4. Add sour cream and remaining ingredients and pulse to combine. Serve warm with pita chips. Whatever you do, don't block the tv screen.
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Pumpkin Dip 12 Servings
3/4 cup (6 oz.) 1/3-less-fat cream cheese 1/2 cup packed brown sugar 1/2 cup canned pumpkin 2 tsp. maple syrup 1/2 tsp. ground cinnamon 24 apple slices
1. Place first 3 ingredients in a medium bowl; beat with a mixer at medium speed until well blended. (I whipped for about 2-3 minutes, to get it nice and fluffy) Add syrup and cinnamon, and beat until smooth. Cover dip, and chill 30 minutes. Serve with apple.
In a large bowl, beat the cream cheese and confectioners' sugar. Gradually add the pumpkin, pie spice, vanilla and ginger; beat until smooth. Serve with fruit. Refrigerate leftovers. Yield: 3-1/2 cups.
Nutritional Facts1 serving (2 tablespoons) equals 71 calories, 3 g fat (2 g saturated fat), 9 mg cholesterol, 25 mg sodium, 11 g carbohydrate, 1 g fiber, 1 g protein.
Place the cream cheese in a large bowl and stir with a rubber spatula just until the cream cheese is soft and smooth. Add the brown sugar and pumpkin puree.
Blend the mixture together with a hand mixer or blender. Mix until creamy and smooth.
Add vanilla extract, cinnamon, ginger and nutmeg. Stir with a rubber spatula until smooth.
Place the pumpkin dip in a bowl and chill it in the refridgerator for 1 hour.
Serve the dip with Keebler Graham Crackers or Keebler Sandies Simply Shortbread Cookies. If you want to make sandwich cookies with the pumpkin dip, spread a heaping teaspoon of dip on the insire of one Sandies cookie. Place another cookie on top and gently press the cookies together.
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PUMPKIN CHEESECAKE DIP
Ingredients
1 (8-ounce) packagecream cheese, softened
1 (15-ounce) canpumpkin
1 cupconfectioner's sugar
1 tablespoonpumpkin pie spice
1 (8-ounce) containercool whip
1 tablespoon maple syrup (I use homemade)
Cooking Directions
Cream together the first four ingredients until smooth.
Fold in cool whip with spatula.
Refrigerate at least two hours.
Drizzle maple syrup over dip in serving dish.
Serve with gingersnaps.
Recipe adapted by Amanda Jenks (originally from Pinch of Yum)
Yield: 4 cups
Calories per serving: 98 Fat per serving: 3 grams
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Ingredients:
{1} 15 oz can of pumpkin {1} 5 oz box of instant vanilla pudding {just the powder, don't make the pudding} {1} 16 oz container of cool whip {low fat}
{1} small pumpkin {1/2} tbsp Pumpkin Pie Spice {1/2} tbsp Cinnamon
Directions:
1. Mix pumpkin, pudding mix, cool whip, and pumpkin pie spice together {by hand} in a very large bowl.
2. Chill for several hours before serving. Meanwhile, carve your pumpkin!
3. When ready to serve, place dip inside carved pumpkin, sprinkle with cinnamon, and serve with fresh apples slices, vanilla wafers or ginger snaps.
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Pumpkin Spice Cashew Cheese Dip
vegan, makes 4 cups
1 can 15oz. pumpkin (unsweetened, pure) 2 cups raw cashews (soaked and drained) 1/2 cup water (use soaked nut salted water) 1/4 cup maple syrup (sweeten to taste) 2-3 Tbsp grapeseed oil (you can use olive or pumpkin seed oil as well) 1/2 tsp sea salt (salt to taste) 1/4 cup lemon juice (or orange/tangerine juice for a warmer, less zesty flavor) 1 tsp cinnamon 1 tsp nutmeg 1/2 tsp cayenne (add more for extra spicy pumpkin dip) optional: blend in additional soaked pumpkin seeds to add another layer of texture/flavor
Directions:
1. Soak the raw cashews overnight in salted water. Drain, but reserve the water for use in the dip.
2. Preheat oven to 250 degrees.
3. Add the drained cashews, pumpkin, maple syrup, lemon juice, oil, salt and spices to a food processor or high speed blender,
4. Add the water in a few splashes at a time. (If you are infusing the water with saffron, as I mentioned in my Hot Dip Tip, be sure to add in that step) Add more if needed. You want to process the cheese into a thick texture - a bit thicker than hummus. Process until the desired texture is reached (at least 2 minutes on high).
5. Do a taste test. Add in more spices/salt/sweetener/lemon juice as you see fit. You can also add in additional flavor changers like harissa for a smoky/spicy taste. Or crushed sage for a warm herbed flavor. Or extra black pepper for a peppery flavor. As i said above, you can also substitute the lemon juice with orange juice for a mellower, warmer flavor. I used lemon and loved it though.
6. When your flavor is perfect, pour your cheese into your baking serving dish. Sprinkle a few modest spices on top. You can also top with a few pumpkin seeds as a nice garnish. The seeds will toast up nicely in the oven. Shallow dishes will result in a firmer/drier end product. Deep dishes will keep your smooth creamy texture.
7. For a shallow dish, bake at 250 for 50+ minutes. For the deep dish where you only want to warm the center and crisp the top you only need to bake at 250 for 20-30 minutes. The cheese dip will dry out the longer you bake it. The more you bake cashew cheese the more familiar you will get with your baking preferences.
8. Plating. Serve warm. You can also chill and firm up in the fridge if you'd like a cold pumpkin cheese dip. I enjoy both options. Serve with veggies, crackers, bread cubes. You can also add a drizzle of oil and/or maple syrup over top the final serving cheese if you'd like.
Here is the link for the above dip so you can see reviews by other people who have made this dip:
OK. I guess that's about enough for now. Hope you try them. Please feel free to leave comments on the ones you do try so others will know if they are worth the effort or not. :-) Disclaimer: These are NOT my own personal recipes. I found them in various places that did not have a Pinterest link so I placed them here to remember and easily link. Thank you.
