Fall brings all kinds of great things to enjoy, like the new issue of the online 2:21mag for teen girls. Check it out here, and see pages 14-16 with my column "Dear Daughter." This is the teen version of Exemplify Online.
Another thing great about fall ... the tastes and smells! I shared this last year, and it's the perfect time to bring it out. I love to make this dip to serve with spice cookies or muffins. It's easy to make and keeps well in the fridge about a week. Only 5 ingredients make this a dip you can always whip up during the fall holidays.
Pumpkin DipThanks to Jen and Lisa for hosting Tasty Tuesday and Tempt My Tummy Tuesday!
- 1 package of cream cheese, softened (Don't skip "softening" = voice of experience :) )
- 1 can pureed pumpkin pie mix (18 oz) (or plain pumpkin if ok too)
- 2 cups confectioners sugar
- 1/2 - 1 t. ground cinnamon
- 1/4 t. ground ginger
- dash ground cloves
- dash nutmeg
In a mixing bowl beat the cream cheese until smooth. Add the pumpkin, beating well. Add the sugar and spices, beating well until it's a smooth, creamy consistency. Refrigerate until ready to serve. Perfect with cookies or muffins in the fall!