Tag Archives: dessert

Halloween party pumpkin dip

I love Halloween. I love it even more now that I have kids to share the fun with. It’s so fun waiting each year for the kids to decide on a new costume idea- although I admit some years they really stretch my limited crafting skills…I thought the astronaut suit was a hard one, until my oldest announced that she wanted to be a kangaroo this year…. A kangaroo.

While the East coast waited in nervous anticipation to see what hurricane Sandy would bring, we baked some extra muffins, filled some extra water jugs, and dug out the flashlights- then spent the evening carving pumpkins while we listened to the wind howl and trees groan. A Halloween memory for sure.
I was pretty relieved this morning when I went out to feed the chickens that our yard looked wet but unscathed. I also discovered that chickens go absolutely crazy-pants for leftover pumpkin guts.

But on to the pumpkin dip…

This past weekend I suddenly remembered that I needed a snack for my daughter to take to a party- and searched Pinterest madly as we drove home from church looking for something I could whip up in a BIG hurry. That’s where I came across recipes for Pumpkin Dip. There are quite a few variations on this, so I went with what looked like the easiest, and am so glad- it’s utterly delicious! Are you ready for this? Prepare to be in pumpkin heaven:

1 can Libby’s pure pumpkin
1 16 oz container of fat free Cool Whip
1 box sugar free vanilla instant pudding mix
1/4 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp ground ginger
Add all ingredients together and mix until fluffy.
I used ginger snap cookies with this, but it would be great with graham crackers, vanilla cookies, and even sliced apples.

Here is a link to the recipe I used and made my additions to: pumpkin fluff dip

This is going to make a repeat appearance at my office this week … and a few other places this holiday season.

Happy haunting and have a safe Halloween!


Baker, baker… bake me a pie

It’s apple month over at Farm Chick Chit Chat, and to get everyone excited about the new blog we are having an “apple pie recipe-off” to gather everyone’s favorite apple pie recipes.

Confession: I hate making pie. I mean, I LOVE to bake…, just not pie. I think it has something to do with the fact that both my mother and mother-in-law are amazing pie bakers….I have pie- envy. Generally, I won’t even make more than one apple pie a year because, honestly, everyone would rather eat one of theirs

So, with that I give you the best recipe I have… which is mostly just a copy of my mom’s. But to start a good pie, one must have a great crust- and here I have a dilemma. Do I use my mother-in-law’s or my own dear sweet momma’s??? See what I’m saying?? I honestly can’t say which is tastier. My hubby will of course vote for his mom’s (and in a dimwitted moment once actually said that to my mom!!!), so I naturally usually make my mom’s

How about this- I will give you both and you decide. Settle the matter for me, please!

Mom’s Recipe for pie crust
1 stick softened butter
1-1/2 cups all purpose flour
1/8 tsp salt
Dash of nutmeg
3 tbsp cold water

In a large bowl use a pastry cutter to blend the flour, butter, salt and nutmeg. When crumbly, add cold water slowly and mix until a doughy ball forms. Divide the dough in 1/2 and roll out on a floured surface. Makes 2 crusts.

His mom’s pie crust recipe
3 cups flour
1-1/2 cup Crisco
1 tbsp cider vinegar
5 tbsp water
1 egg

Blend flour and Crisco together in a bowl with a pastry cutter until crumbly.
In a small bowl, mix together egg, vinegar, and water. Mix all together lightly to create a very sticky dough. Divide into 3. Roll dough out on floured surface. (makes 3 crusts)

Okay, so on to the filling:
6-8 peeled chopped apples (Macs or Galas are our preference)
1/4 cup sugar
1 tsp cinnamon

In a large bowl stir together apples, sugar, and cinnamon and transfer to pie dish onto bottom crust. Add top crust and pinch together in whatever manner suits you ( I usually use a fork). Sprinkle crust liberally with sugar and cinnamon. Bake at 450 for 10 minutes, then reduce temp to 350 and continue baking for 30-40 minutes until crust is golden.


Milking Chickens

Bumbling around, just trying to figure out how to feed ourselves.

popsicle kitty

Just another WordPress.com weblog

From a Montana Front Porch

Pull up a rocker, relax, and enjoy the view.

Happy Hens

Just like real life. But with chickens.


Celebrating WOOL for what it is.


Our Roots. Our Tradition. Embrace It.

Romancing the Bee

Beautiful Beekeeping, English Cottage Gardening, and Cooking with Honey

Aquaponic Family

Our adventure into the fascinating world of aquaponic gardening and self-sufficiency


organic farm livin'


Career Connections for the Modern Agriculture Industry


My crazy adventure changing an Amish Farm

Two Barn Farm

Sustainable Farming, Permaculture, Gardening and Homesteading in Ohio

Cliff House Alpacas

Fiber adventures and alpaca antics

Photo Nature Blog

Nature Photography by Jeffrey Foltice

Town & Country Gardening

Southwest Oklahoma