Page 36 - november 2015 web issue
P. 36
Page 36 November 2015 The Catoctin Banner Newspaper www.TheCatoctinBanner.com Published by www.EPlusPromotes.com
Tickling Our Tastebuds
by Denise Valentine
Hello, everyone. It is time once again for what always seems to be the busiest couple of months of the year.
We end October with Halloween, lead into Thanksgiving in November, and then on to the Christmas holiday in
December, finishing up with New Year’s Eve and New Year’s Day. Whew! I get tired just thinking about all of that!
The best part of all of these holidays is the gathering of family and friends. Whether it is a sit-down meal,
a party of celebration, or if you just have a few guests drop by for a visit, there is always the need for food.
The recipe I am sharing this month is Fall Pumpkin Dip. My daughter Amanda found this on Pinterest for
me. I asked her to look for a quick seasonal dip, and in about ten seconds, she found this. Isn’t technology
wonderful? It only has three ingredients and some spices, mixes up by hand, and—the best part—you can keep
it in the refrigerator for several days and be ready if guests drop by for a visit. I hope you have a wonderful holiday.
Fall Pumpkin Dip
15 oz. can of pumpkin 16 oz. container of Cool Whip
5 oz. box of instant vanilla pudding ½ tbsp. of pumpkin pie spice
(just the powder, do not making pudding) ½ tbsp. of cinnamon
Mix pumpkin, dry pudding mix, Cool Whip, and pumpkin pie spice together by hand in a very large bowl. Chill for
several hours before serving. Sprinkle with cinnamon before serving.
Serve with fresh apple slices, vanilla wafers, or ginger snaps.
*To make this a spectacular presentation, clean out the inside of a small pumpkin and use to hold your dip. Place
in the center of a large platter and place your items for dipping around the edges.
Tickling Our Tastebuds
by Denise Valentine
Hello, everyone. It is time once again for what always seems to be the busiest couple of months of the year.
We end October with Halloween, lead into Thanksgiving in November, and then on to the Christmas holiday in
December, finishing up with New Year’s Eve and New Year’s Day. Whew! I get tired just thinking about all of that!
The best part of all of these holidays is the gathering of family and friends. Whether it is a sit-down meal,
a party of celebration, or if you just have a few guests drop by for a visit, there is always the need for food.
The recipe I am sharing this month is Fall Pumpkin Dip. My daughter Amanda found this on Pinterest for
me. I asked her to look for a quick seasonal dip, and in about ten seconds, she found this. Isn’t technology
wonderful? It only has three ingredients and some spices, mixes up by hand, and—the best part—you can keep
it in the refrigerator for several days and be ready if guests drop by for a visit. I hope you have a wonderful holiday.
Fall Pumpkin Dip
15 oz. can of pumpkin 16 oz. container of Cool Whip
5 oz. box of instant vanilla pudding ½ tbsp. of pumpkin pie spice
(just the powder, do not making pudding) ½ tbsp. of cinnamon
Mix pumpkin, dry pudding mix, Cool Whip, and pumpkin pie spice together by hand in a very large bowl. Chill for
several hours before serving. Sprinkle with cinnamon before serving.
Serve with fresh apple slices, vanilla wafers, or ginger snaps.
*To make this a spectacular presentation, clean out the inside of a small pumpkin and use to hold your dip. Place
in the center of a large platter and place your items for dipping around the edges.
