Pumpkin Cheesecake Dip

File Oct 31, 3 21 08 PM

A delicious fall dip for any Halloween or Thanksgiving party!

Pumpkin Cheesecake Dip
Print Recipe
A delicious fall dip for any fall get-together!
Prep Time
15 minutes
Prep Time
15 minutes
Pumpkin Cheesecake Dip
Print Recipe
A delicious fall dip for any fall get-together!
Prep Time
15 minutes
Prep Time
15 minutes
Ingredients
Servings:
Instructions
  1. Beat softened cream cheese, sugar, and vanilla yogurt together until smooth.
  2. Add pureed pumpkin, vanilla extract, pumpkin pie spice, and salt. Mix until fully combined.
  3. Top with whipped cream. Serve with graham crackers or vanilla wafers.
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Butternut Bacon Soup

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Warm up with some hearty fall soup! This bright soup has a prominent autumn flavor from the squash, nutmeg, and cinnamon, but also has a bit of smoke from the bacon. The vinegar helps cuts the sweetness by introducing a little sour. Overall, absolutely perfect for a blustery day as the seasons change.

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We used wild mushroom and sage olive oil and pumpkin spice white vinegar from our friends at Coteau des Prairies Olive Oil Co.

Butternut Bacon Soup
Print Recipe
This delicious fall soup is great hot or cold.
Servings
6
Servings
6
Butternut Bacon Soup
Print Recipe
This delicious fall soup is great hot or cold.
Servings
6
Servings
6
Ingredients
For Roasting
For Soup
Servings:
Instructions
  1. Preheat oven to 400 degrees. Mix the first set of ingredients (butternut squash through salt/pepper) in a bowl. Empty onto a greased baking sheet and roast in oven for 15 minutes. Remove, stir, and return to oven for another 15 minutes, or until squash is easy to squish with a fork.
  2. Meanwhile, cook the other four chopped strips of bacon in a dutch oven over medium heat. Once crispy, move to a paper towel to soak up grease. Keep this bacon to the side to use as a garnish. Do not pour out bacon grease.
  3. Return pot to stove on medium heat. Add baked squash mixture to the dutch oven, along with thyme. Cook, stirring frequently, for about 2 minutes.
  4. Add chicken stock to pot, starting with about 3 cups. Use an immersion blender to smooth out the entire mixture. Continue to add chicken stock until desired consistency is reached.
  5. Add additional spices and more salt/pepper if needed. Add vinegar and stir until combined. Serve with bacon garnish. Excellent hot or cold.
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Bow Tie Pesto Shrimp Salad

I tried out one of those home delivery meal things- where they send you the ingredients all prepped and the recipe and you put your meal together.  One of the meals was a bow tie arugula pesto salad.  My daughter, who is 8 years old, saw it and wanted to taste.  Who am I to say no?  She loved it!  A few days later, while trying to figure out what to do with my little girl, she asked if we could go to the store and get the ingredients to make “that” salad.  Well, instead of getting the exact ingredients, we talked about what she liked about the salad and ended up creating our own.  This is what we came up with and it actually to out to be a warm dish the first day and a cold salad the next day.  Let me know if you try it and if you make your own variations.

Bow Tie Pesto Shrimp Salad
Print Recipe
Servings Prep Time
4 5 minutes
Cook Time
13 minutes for the pasta
Servings Prep Time
4 5 minutes
Cook Time
13 minutes for the pasta
Bow Tie Pesto Shrimp Salad
Print Recipe
Servings Prep Time
4 5 minutes
Cook Time
13 minutes for the pasta
Servings Prep Time
4 5 minutes
Cook Time
13 minutes for the pasta
Ingredients
Servings:
Instructions
  1. Boil water and cook pasta.
  2. While pasta is cooking prepare shrimp: if cooked thaw and heat through, if raw cook in a skillet with a bit of water until pink. Toss shrimp, spinach, olives in a large bowl.
  3. When pasta is finished cooking, drain and set aside. Use the pasta pot- heat the olive oil and blister the tomatoes. Toss the blistered tomatoes in with shrimp, olive, spinach mixture and add the pasta and the pesto. Mix well and top with mozzarella balls/cubes if desired. Serve warm or chill for a cold salad. Tastes great the next day as a cold salad.
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