Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenDips - Harvest Pumpkin Dip With Cinnamon Chips
Famous Authors (View All Authors)
Dips - Harvest Pumpkin Dip With Cinnamon Chips Post by :brwshark Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2989

Click below to download : Dips - Harvest Pumpkin Dip With Cinnamon Chips (Format : PDF)

Dips - Harvest Pumpkin Dip With Cinnamon Chips

Cinnamon Chips:
5 (7 inch) flour tortillas
1 tablespoon sugar
1/2 tsp. cinnamon

Pumpkin Dip:
1 cup solid pack pumpkin
1/2 cup sour cream
1/4 cup packed brown sugar
1/2 tsp. cinnamon
1 cup Cool Whip
chopped pecans for garnish (optional)
2 medium apples or pears, wedged

Preheat oven to 400 degrees.

For cinnamon chips, lightly spray tortillas with water. Combine cinnamon and sugar and sprinkle over tortillas. Cut each tortilla into 8 triangle shaped wedges (a pizza cutter works great) Place in an even layer on a baking sheet and bake 8-10 minutes until lightly browned and crisp. Cool completely.

For dip, combine pumpkin, sour cream, brown sugar and cinnamon. Whisk until smooth. Fold in Cool Whip. Add chopped pecans to top for garnish. Dip chips and fruit wedges into it.

*Note: this looks super cute if you put it in a pumpkin shell and use it as a serving bowl. Just cut off the top of a small to medium pumpkin, scoop out the guts and fill with the dip. Great to take to holiday get-togethers.
If you like this book please share to your friends :

Dips - Holiday Cranberry Dip Dips - Holiday Cranberry Dip

Dips - Holiday Cranberry Dip
1 bag of cranberries1 cup sugar1 cup pecans, chopped1 cup apricot preserves8 oz. cream cheesePreheat oven to 350° F.Put a bag of fresh cranberries in a pan with sugar. Cover with foil. Bake in preheated oven at 350 until cranberries burst, about 1 hr. Take out of oven and stir in pecans and apricot preserves. Refrigerate. Pour over a brick of cream cheese and serve with crackers. Note: Can also be used this as a spread for turkey sandwiches.

Dips - Ginger Fruit Dip Dips - Ginger Fruit Dip

Dips - Ginger Fruit Dip
1/2 c. dairy sour cream 1 to 3 tsp. finely chopped crystallized ginger 1/2 tsp. grated orange peel 1 Tbsp. honey 1/2 c. lowfat plain yogurt In small bowl combine sour cream, ginger, orange peel and honey; blend wellGently fold in yogurt. Cover; refrigerate several hours to blend flavors. Serve with cut-up fresh fruit for dipping. Makes 1 cup.