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.


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