Fruity Fall Dip

Need an easy and festive fall dish? We've got a dip that'll take ya two secs. Whip it up, pair it with some fresh fruit (mmm! Apples and pears!), and get munchin'. Perf as an after-school snack or a party plate.

8 ounces softened cream cheese
8 ounces vanilla yogurt
5 tablespoons honey
1 teaspoon cinnamon
1/2 teaspoon nutmeg

1. Beat the cream cheese until smooth and creamy. 
2. Add the rest of the ingredients, and mix well.
3. Spoon into a serving bowl, cover lightly, and refrigerate for at least three hours.

BY CAITLIN R. ON 11/6/2009 8:00:00 AM 9 COMMENTS

Perfect Pumpkin Cheesecake

2 cups of graham cracker crumbs
1 cup sugar
¾ cup brown sugar
½ stick melted butter
24 oz. softened cream cheese
5 eggs
16 oz. canned pumpkin
2 tsp. pumpkin pie spice
¼ cup heavy cream

6 tbsp butter, softened
1 cup brown sugar
1 cup of your favorite nuts, chopped (pecans or walnuts are the best)   

1. Blend graham cracker crumbs, sugar, and 6 tablespoons melted butter.
2. Press mixture firmly over bottom and up sides of a lightly buttered 9-inch springform pan.
3. Let chill. Beat cream cheese until very smooth. Add 1 cup sugar and ¾ cup brown sugar.
4. Beat until well-mixed. Mix in the eggs one at a time until light and fluffy.
5. Beat in pumpkin spice and heavy cream at low speed.
6. Mix in pumpkin.
7. Pour mixture into prepared pan.
8. Bake at 325 degrees for 1 hour and 35 minutes.
9. Mix topping ingredients (the butter and brown sugar).
10. After the time is up, remove pie from oven.
11. Spread your mixture on top and crumble the nuts over mixture.
12. Put back into the oven for 10 minutes.
13. Remove, and cool on a wire rack.
14. Refrigerate overnight.

BY CAITLIN R. ON 10/30/2009 12:58:00 PM 10 COMMENTS

Halloween Trifle

2 boxes chocolate cake mix and the ingredients indicated on the box
1 box (5.1 ounce) instant vanilla pudding mix
1 quart heavy whipping cream
8 or more bananas
Orange food coloring
1 pack candy corn or any other decorative candy

1. Prepare both chocolate cake mixes according to the directions on the box.
2. Let the cakes thoroughly cool.
3. Pour the pudding mix and heavy whipping cream into a mixing bowl.
4. Using electric beaters, whip the mixture and add the orange food coloring until the mixture forms stiff peaks and is a pretty shade of orange.
5. Cut the cake into bit size cubes.
6. Slice the bananas thinly.
7. In a large serving dish (a big glass one looks prettiest), begin layering the ingredients.  Start with a small layer of cake (you might have to pack it down lightly), then a layer of pudding cream, and finally a layer of bananas.
8.  Repeat step 7 until you fill the dish.
9. Cover the top with a layer of the pudding cream
10. Use candy corn and bananas to decorate the top.
11. Enjoy!

BY CAITLIN R. ON 10/23/2009 8:00:00 AM 20 COMMENTS

Chocolate Chip Pumpkin Muffins

1 2/3 cups all-purpose flour

1 cup granulated sugar

1 tbsp pumpkin pie spice

1 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

2 large eggs

1 cup plain pumpkin (half of a 1 lb. can)

1/2 cup (1 stick) melted butter

1 cup (6 ounces) chocolate chips

1. Preheat oven to 350.
2. Grease muffin cups, or use foil or paper baking cups.
3. Thoroughly mix flower, sugar, pie spice, baking soda, baking powder, and salt in a large bowl
.
4. Break eggs into another bowl
.
5. Add pumpkin and butter to eggs and mix until well blended.
6. Stir in chocolate chips.
7. Pour over dry ingredients and fold in with a rubber spatula just until dry ingredients are moistened
.
8. Scoop batter evenly into muffin cups.
9. Bake 20-25 minutes or until muffins are puffed and springy to the touch in the center
.
10. Turn out on a rack to cool.
11. Wrap leftovers in a plastic zip bag and keep for 1 to 2 days.


-From the girls cross country team at Centennial High School, Ellicott City, MD. Submitted by GL's Miliania Budimirovic

BY CAITLIN R. ON 10/16/2009 7:00:00 AM 22 COMMENTS