Pumpkin Spice Cream Cheese Spread

Something yummy and pumpkin-y for Fall

4 ounces cream cheese, softened
3 tablespoons brown sugar
2 tablespoons maple syrup
¼ cup canned pumpkin
½ teaspoon pumpkin pie spice
¼ teaspoon cinnamon
¼ teaspoon vanilla extract

In a small bowl, beat softened cream cheese, sugar and syrup until creamy.

Add pumpkin, spices and vanilla. Beat until smooth.

Refrigerate for at least an hour.

Enjoy…on bagels, for dipping granny smith apples slices, on sugar cookies, etc.

Caren

Jeannie's Dilly Bread

I thought I would move this post from the comments to a more visible section. Sounds tasty!

-Zak

Dilly Bread Jeannie Merritt

1 envelope yeast, dissolved in ¼ c. lukewarm water. Put in pan with 1 c. cottage cheese. Heat to barely lukewarm (or microwave a few seconds)

In large bowl combine: 
1 T instant onion flakes
1 T soft butter
1 t salt 
1 egg
2 T sugar
2 t. dill seed
¼ t. soda

Add yeast mixture. Stir in 2 ¼ c flour. Beat at low speed till fairly smooth. 

Cover with plastic wrap and let rise for 2 hours, till doubled. Stir down. Place in greased loaf pan. Cover and let rise to doubled.

Bake at 350 about 45 minutes. Brush top with melted butter. Serve warm. 
Yummy, (even if Marcus didn’t like it 35 years ago, but now loves it!)

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