Here's the Pumpkin Dip or Spread Sister Renee W. made.
1 (16 oz.) larger, sugar free Cool-Whip
2 (1 oz.) for 1 large fat free-sugar, free instant vanilla pudding
1 (15 oz.) can pumpkin
1 tsp. *pumpkin pie spice
Mix well and refrigerate. Renee served it with apple slices and says it also good with other fruit, toasted bagels, and pumpkin bread.
*Pumpkin Pie Spice Substitute. 1/2 teaspoon cinnamon plus 1/4 teaspoon ginger and 1/8 teaspoon EACH nutmeg and cloves can be substituted for 1 teaspoon ...www.cdkitchen.com/features/
Lion House
Cran-Raspberry Butter
1 cup canned whole-berry cranberry sauce½ cup raspberry preserves
2 cups butter, softened
1 tablespoon powdered sugar
Combine all ingredients in a mixing bowl; beat on high for 5 minutes. Mixture should be creamy. Spoon into a dish; cover and refrigerate for 24 hours. Makes 3 ½ cups.
You can buy Lion House Recipe Books at www.desertbook.com or www.amazon.com.
3 comments:
you tempted me with your cookie list, and now that i've found your site, and am scrolling through for recipes, i dont see the potato knot rolls recipe that was used with the cran-raspberry butter.. WHY?? i'm so let down! can you please post it? also i do not know how to subscribe so i get your posts and dont miss anything. i'm lucky i found this comment section and was able to use it. please help! Donna H. Wooster, Ohio (USA)
great recipes.. i'm copying them down as i go! thanks for the pictures of each recipe too! those are fantastic!
Hello! I just added the recipe for the potato knot rolls as a new post. I also linked each to the other for easier access. I hope you enjoy them. Happy Thanksgiving.
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