Pumpkin Cheesecake Dip / #PumpkinWeek

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With the feel of fall in the air, it's hard to not want to continue that feeling when we are cooking and entertaining. After all, the season is full of huge flavors, like crisp fresh apples, hearty soups, candied pecans, homemade cider, pumpkin cheesecake dip, and the list goes on and on!  

Today, as part of #PumpkinWeek,  I am sharing my Pumpkin Cheesecake Dip. This dip comes together quickly, with some time spent chilling in the fridge, and tastes best made the day before. 

Pumpkin Cheesecake Dip 

(printable recipe at end of page)

(feeds 4)

8 ounce Cream Cheese (softened)

8 ounces Pumpkin

3/4 cup Powdered Sugar

1/4 teaspoon ground Cinnamon

1/4 teaspoon ground Nutmeg

1/4 teaspoon ground Ginger

1/2 teaspoon Vanilla

Cinnamon Graham Crackers

Oreo Cookie Sticks

Ginger Snaps 

 

In a bowl, mix together the cream cheese and pumpkin. Add the powdered sugar and mix it in. Add the cinnamon, nutmeg, and ginger. Mix in to the batter. 

Add vanilla and mix together.

Spoon dip into a serving bowl. Grate the chocolate over the top.

Serve with cinnamon graham crackers, Oreo sticks, and ginger snaps. Enjoy!

Thank you for joining me today! Find a printable recipe at the end of the page. Scroll down and find more tasty and fun recipes from the #PumpkinWeek bloggers: 

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. 

 

Drink Recipes

• Disney Pumpkin Milkshakes by Simply Inspired Meals
• Iced Pumpkin Spiced Latte by April Golightly
• Pumpkin Spice Chai Tea Smoothies by Our Good Life
• Pumpkin Spice Syrup by Caroline's Cooking

Breakfast and Baked Goods

• Crockpot Pumpkin Oatmeal by Veggies First Then Dessert
• Keto Pumpkin Muffins by Keto Basic AF
• Spiced Pumpkin Donut Holes by Hezzi-D's Books and Cooks

Savory Recipes

• Pumpkin Bolognese by A Kitchen Hoor's Adventures
• Fresh Pumpkin Pizza by Palatable Pastime
• Pumpkin Macaroni and Cheese by Our Sutton Place
• Pumpkin Stufffed Shells by A Day in the Life on the Farm
• Pumpkin Stuffing by Cindy's Recipes and Writings
• Savory White Bean and Pumpkin Dip by A Little Fish in the Kitchen

Dessert Recipes

• Caramel Stuffed Pumpkin Cookies by Sweet Beginnings
• Easy Pumpkin Pie Crescent Rolls by Blogghetti
• Pumpkin Cheesecake Dip by The Freshman Cook
• Pumpkin Cream Cheese Bars by Making Miracles
• Pumpkin Impossible Pie by Shockingly Delicious
• Pumpkin Marshmallows by The Redhead Baker
• Pumpkin Pie Tamales by The Spiffy Cookie
• Pumpkin Spice Latte Layer Cake by Love & Confections

cheesecake, pumpkin, nutmeg, ginger, cinnamon, ginger snaps, cinnamon graham crackers, oreo cookie sticks

snacks, treats, fall foods, party food

Yield: 10-12

Author: The Freshman Cook

Print

Pumpkin Cheesecake Dip

Ingredients:

• 8 ounce Cream Cheese (softened)
• 8 ounces Pumpkin
• 3/4 cup Powdered Sugar
• 1/4 teaspoon ground Cinnamon
• 1/4 teaspoon ground Nutmeg
• 1/4 teaspoon ground Ginger
• 1/2 teaspoon Vanilla
• Cinnamon Graham Crackers
• Oreo Cookie Sticks
• Ginger Snaps

Instructions:

1. In a bowl, mix together the cream cheese and pumpkin. Add the powdered sugar and mix it in. Add the cinnamon, nutmeg, and ginger. Mix in to the batter.
2. Add vanilla and mix together.
3. Spoon dip into a serving bowl. Grate the chocolate over the top.
4. Serve with cinnamon graham crackers, Oreo sticks, and ginger snaps.

https://www.thefreshmancook.com/2020/09/pumpkin-cheesecake-dip-pumpkinweek.html

Did you make this recipe?

Tag @thefreshmancook on instagram and hashtag it #Pumpkin Cheesecake Dip

Created using The Recipes Generator

Grilled Double Cherry Naan Bread Dessert / #FarmersMarketWeek

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Welcome to #FarmersMarketWeek! I am so glad you are here! This week I am joining my fellow bloggers in making and sharing some wonderful and delicious recipes using products found at your local farmers market. I love the farmers market for their fresh and delicious  fruit! Have you ever bought fruit at a Farmers Market? I found both Rainier cherries and Bing cherries the last time I was there, and they smelled so incredible, I had to make them mine! Later that day I stopped at the grocery, picked up a package of Naan Bread and the result is the recipe below! I hope you enjoy these Grilled Double Cherry Naan Bread Desserts!

Grilled Double Cherry Naan Bread Dessert 
(makes 4 desserts)
(printable recipe at end of page)

1/2 pound fresh Bing Cherries
1/2 pound fresh Rainier Cherries
8 ounce Cream Cheese, softened
4 tablespoons Sour Cream
4 pieces of Naan Bread
1/4 pound Milk Chocolate

Wash the Bing cherries, and pit each one. Chop the cherries in half, and chop some of them in quarters. This gives the cherries an eye catching presentation, and makes this dessert easy to eat.

Do the same with the Rainier cherries.

Make the sauce by mixing together the softened cream cheese and the sour cream. Blend with a mixer to get a smooth finish. 

Grill the naan breads on the grill. The grill flavor on the bread is awesome, and it lends some crispiness to the finish product. Flip the bread over twice on each side.

Melt the chocolate in a double boiler or microwave. Now let's put it all together: Spread the sauce over the grilled breads. Add the cherries, distributing them evenly on the bread. Drizzle the chocolate over the top. Enjoy!

 There are a lot of blogging friends joining in today and the rest of the week, to share their #FarmersMarketWeek recipes! Check through the list below for today's scrumptious ideas!

Monday's Farmers Market Week Recipes

• Air Fryer Kale Chips by Blogghetti
• Blueberry Peach Coffee Cake by Making Miracles
• Brown Butter Peach Scones by The Spiffy Cookie
• Corn and Tomato Salad by A Kitchen Hoor's Adventures
• Fresh Peach French Toast Casserole by Our Sutton Place
• Grandma's Banana Cake by Family Around the Table
• Grilled Double Cherry Naan Bread Dessert by The Freshman Cook
• Grilled Zucchini Pesto Pizza by Jolene's Recipe Journal
• Kohlrabi and Radish Slaw by Savory Moments
• Mexican Street Corn Salad by Books n' Cooks
• Parmesan Roasted Spaghetti Squash by Intelligent Domestications
• Peach and Strawberry Salad by A Day in the Life on the Farm
• Peach Upside Down Cake by Red Cottage Chronicles
• Shrimp Salad with Bibb Lettuce, Tomatoes, and Peas by Karen's Kitchen Stories
• Skillet Lemon Parmesan Chicken with Zucchini and Squash by Hezzi-D's Books and Cooks
• Tart Apple Galette with Cinnamon Crumble by Cheese Curd In Paradise
• Watermelon Salsa by Kate's Recipe Box
• Zucchini and Tomato Tian by Palatable Pastime

Print

Grilled Double Cherry Naan Bread Dessert

Yield: 4

Author: The Freshman Cook

Ingredients:

• 1/2 pound fresh Bing Cherries
• 1/2 pound fresh Rainier Cherries
• 8 ounce Cream Cheese, softened
• 4 tablespoons Sour Cream
• 4 pieces of Naan Bread
• 1/4 pound Milk Chocolate

Instructions:

1. Wash the Bing cherries, and pit each one. Chop the cherries in half, and chop some of them in quarters. This gives the cherries an eye catching presentation, and makes this dessert easy to eat.
2. Do the same with the Rainier cherries.
3. Make the sauce by mixing together the softened cream cheese and the sour cream. Blend with a mixer to get a smooth finish.
4. Grill the naan breads on the grill. The grill flavor on the bread is awesome, and it lends some crispiness to the finish product. Flip the bread over twice on each side.
5. Melt the chocolate in a double boiler or microwave.
6. Spread the sauce over the grilled breads. Add the cherries, distributing them evenly on the bread. Drizzle the chocolate over the top. Enjoy!

https://www.thefreshmancook.com/2020/08/grilled-double-cherry-naan-bread.html

dessert, naan bread, raineer cherries, bing cherries, fresh cherries, cream cheese spread

dessert, treat, after school snack, snack

dessert, snack

Did you make this recipe?

Tag @thefreshmancook on instagram and hashtag it #FarmersMarketWeek

Created using The Recipes Generator

Mango Chutney Cheese Ball

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This week I am continuing my quest for the best of the best when it comes to appetizers. As the holiday parties are quickly approaching, I find myself trying to find some new, delicious, never before served by me, appetizers! So this week I tried a Mango Chutney Cheese Ball.  I didn't want to buy the chutney because, well, I like to make the food myself. That way I know it is good, and I know what is in it. I only needed a couple tablespoons of the chutney for the cheese ball, but the chutney recipe I used made 2 1/2 cups. But that's alright. Chutney makes a delicious accompaniment  to chicken and pork  and is perfect for fall.  So we have 2 recipes here. We will make the chutney first, and then the cheese ball.This is so good. I know you are going to like it.

Mango Chutney

(this is adapted from a recipe by Robert Pickens)

2 1/2 cups diced Mangos

1" piece of peeled fresh Ginger

1 Serrano Chili~minced

1 clove Garlic~minced

1/4 teaspoon Salt

1/2 cup Cider Vinegar

1/2 cup firmly packed Light Brown Sugar

1/2 cup dried Cranberries

Freshly Ground Black Pepper

Peel the mangos. It took 2  1/2 mangos for  2  1/2 cups.

Mangos can be difficult to peel. Cut the ends off.

Let the mango sit firmly on one end. 

Cut around the center, leaving the core alone.

Be very careful. The mango is so slippery, it can fall out

of your hand and you end up cut.

Slice the pieces you cut off the mango, and then chunk the pieces.

Place the mango in a medium saucepan.

Cut the ends off of the serrano pepper.

Slit the pepper down the middle. Remove the seeds

by running the pepper under running water. DO NOT

inhale over the water as the seeds are being hit by the water.

It will make you cough and choke.

All clean and seed free!

Cut the halves into thirds.

Chop the thirds into very small pieces.

Add to the pan.

Smash the clove of garlic.

Chop the garlic into slices.

Chop the slices into small pieces.

Add to the pan with the mango and the pepper.

Add the piece of ginger in. Keep it whole.

Add the salt and the cider vinegar.

Add the light brown sugar into the saucepan.

Add the cranberries and the pepper.

Mix the chutney together and bring it to a boil. 

Once it is boiling, reduce the heat, and simmer until

it becomes thick, about 25 minutes. 

It will look like this when it is done. Let cool.

Refrigerate.

Cheese Ball

8 oz Cream Cheese~softened

2 tablespoons Mango Chutney~chopped

1 teaspoon Curry Powder

1 teaspoon Ground Ginger

1/2 cup chopped Pecans

Start by chopping the pecans.

They should be a pretty fine chop because they are

going to coat the outside of the cheese ball.

The fine chop will stick better and look prettier.

Put the cream cheese in the food processor.

You can use a bowl and a mixer if you like.

Add the chutney.

Add the curry powder and the ginger.

Pulse until well mixed. 6-8 times.

Form the cheese mix into a ball.

Roll the ball in the chopped pecans.

Keep rolling and covering.

Keep at it until it is completely covered.

You should use all the pecans you chopped.

Cover the cheese ball with plastic and refrigerate.

Serve with crackers!

Let me know if you like this appetizer!

I will keep trying new ones every week until
about the second week in December.

Thanks for stopping by
The Freshman Cook!

Baked Apricot Spread

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During the holidays, I entertain a lot. I like to serve different foods at each event. I really don't like to duplicate. Sometimes, a few of my guests might be invited to several of the get togethers, and I want them to have something different each time. The only exception is if someone requests that I make something they had at a previous party. Then I happily try to accommodate them.  As a result, I need a lot of recipes. Through out the year I try to find recipes that I think will work. This is the case with today's baked Apricot Spread. I borrowed this appetizer from the Kraft Foods web site. I am so glad I did. It is tasty and delicious. It goes together quickly, and there are only 5 ingredients. Truthfully, I put this together in  about 5 minutes. (+ the cook time). Also, I'll bet that you have most of these ingredients in your fridge and pantry right now.!

Baked Apricot Spread

(serves 8) 

(preheat oven to 350 degrees)

4 oz. Cream Cheese~softened

1/2 cup shredded Cheddar

1/4 cup Sour Cream

1/4 cup sliced, dried Apricots

1/3 cup Sliced Almonds

Crackers

The recipe called for sliced Dried Apricots. 

I used the dried Apricots~YUM!, but I chopped them instead

of slicing them. I thought they might be easier for guests to handle

if they were smaller. I don't know?? It's just my paranoia coming

out like it does every time I entertain.

Anyway, I chopped them by slicing them first, and then...

turning the slices around, and chopping them up.

Set them aside for a minute.

Put the softened cream cheese, and the cheddar into a bowl.

Mix it up really well. 

I like to do this by wearing food safe gloves, and using my hands.

It really gets things mixed perfectly, but a mixer will do the job also!

Add the sour cream and apricots.

Mix again like above.

Place mix in a baking dish.

Top with the sliced almonds. 

The recipe called for 1/3 cup. I just put them on the 

top of the dish until I thought there were enough. 

I did not make them thick, and I tried to 

cover the entire surface.

Bake for 15 minutes.

Serve with crackers of your choice. 

Delicious!

This recipe is great tasting, hot or cold!

Thanks for joining me today!