Pumpkin Pie Dip with Green Apples and Graham Crackers

Yum. This was my first pumpkin recipe of the fall season, and it was perfect! The weather is just cooling off here in Houston, and it's not quite time for a pumpkin roll or bread yet, IMO.

We've been really busy at work, so I thought it'd be nice to share my goodies with the team. I made this pumpkin dip recipe, placed it in a Graham Cracker crust to chill and serve, and laid it out for our design team with apples and crackers. I hope you'll enjoy it as much as we did!

Pumpkin Pie Dip

Ingredients

• 2 blocks (8oz each) cream cheese, room temperature
• 1 1/2 cups of pumpkin puree - NOT the easy pie filling you see on shelves in the fall
• 1 cup light brown sugar
• 4 tablespoons honey
• 1 teaspoon pumpkin pie spice (I cheated - if you want to use your own combo of ginger, cloves, cinnamon, go for it!)

• Graham Cracker crust
• Graham Crackers, ginger snaps, or even pretzels
• Apple slices

Directions

In large bowl, mix cream cheese and pumpkin (if you buy the 15oz can of Libby's, it's almost the whole can) until smooth. Add spices, honey, and sugar. Mix well. Pour into serving dish or Graham Cracker crust and chill for at least 1 hour.

Serve with dippers, and pass on the recipe!

Food Diary 1/10/13: Apples and Pork Don't Mix

I decided to change the naming of these posts, since I'm obviously not doing the juice fast. Done with it.
Breakfast and lunch consisted of my regular work day meals. Omelet and salad.
For dinner, I seasoned boneless pork chops with sage, thyme, paprika, and allspice, and I grilled then up nicely.
I used the same pan to cook down 1/2 an onion, 1 pear and 1 apple. When they were caramelized, I added 1/2 cup of fresh juiced apples. I let that reduce while the chops rested.
I served the chops sliced, with the apple mixture on top. My husband swears that apples and sweet things don't go well with pork. Lol. So, I might not be making this one again.