Monday, November 8, 2010

Pumpkin Pie Dip


* 1 package (8 ounces) cream cheese, softened
* 2 cups confectioners' sugar
* 1 cup canned pumpkin
* 1/2 cup sour cream
* 1 teaspoon ground cinnamon
* 1 teaspoon pumpkin pie spice
* 1/2 teaspoon ground ginger
* Gingersnap cookies
* Apple slices
* Graham crackers


* In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps, apple slices, and graham crackers. Refrigerate leftovers. Yield: 4 cups.

Wednesday, November 3, 2010

Three-Cheese Macaroni and Ham

1 3/4 c. macaroni
4 oz. Velveeta cheese
1 c. milk
1 c. shredded cheddar cheese
1/4 c. plus 2 T. grated parmesan cheese
2 c. diced cooked ham

Cook macaroni as package directs; drain. Heat broiler.

Meanwhile, microwave Velveeta and milk 2 minutes in large microwave and oven-safe casserole. Stir until melted. Microwave an additional 30 seconds if needed. Stir in cheddar and parmesan cheeses until smooth and melted. Stir in macaroni and ham. Season with salt and pepper. Sprinkle with remaining parmesan cheese.

Broil 6 inches from heat 5 minutes or until top is brown and bubbly.