I have a secret for you...my family has a HUGE sweet tooth! Well actually many sweet teeth :) So of course, we have desserts coming out of our ears!
This Creamy Pumpkin dip recipe is from friends of Rob. The dish is...well...creamy, pumpkin flavored and a dip! So I guess the name works out. Plus, it fulfills a sweet craving as it is more of a dessert dip.
Creamy Pumpkin Dip• 2 – 8 oz pkgs. cream cheese – softened
• 1 – 16 oz pkg. powdered sugar, sifted
• 1 – 16 oz can pumpkin
• 2 tsp. ground cinnamon
• ½ tsp. ground nutmeg
Beat cream cheese at medium speed with an electric mixer until creamy, gradually add sugar, beating well. Stir in pumpkin, cinnamon and nutmeg. Cover and chill serve with ginger snaps.
• 2 cans Pillsbury biscuits
• ½ cup whipping cream
• 1 cup brown sugar
Cut each biscuit into quarters. Mix cream and brown sugar on bottom of 9x13in pan that has been greased. Put biscuits on top and turn to soak both sides. Sprinkle with cinnamon. Bake at 350°F for 25-30 minutes. Invert pan into foil right away.
• 1 lb butter
• 2 cups sugar
• ¼ cup water
• 2 – 7 oz herseys bars
Cook over medium heat until 310°F. Pour onto well buttered cookies sheet. Chunk 2 – 1 oz herseys bars on top and smooth when melted. Sprinkle with nuts.