Sarah's Garlicky Pumpkin Kale Soup

Garlicky Pumpkin Kale Soup ~ This easy & simple to make soup is perfect for making on Halloween night.  To me, pumpkins & garlic (right now I'm thinking about Jack 'o' Lanterns, Headless Horseman & Dracula-repellent garlic necklaces :)  REALLY go together on a night like this.  Make this soup up ahead of time & keep some bubbling away on the stove.  That way it's ready to warm the bones/bodies of any stray witches, werewolves, ghosts or ghouls that might be coming your way.  Of course, the vampires might just pass on having a bowl...  :)  heehee

My friend, Sarah, told me about a really great sounding soup she made last night ~ Garlicky Pumpkin Kale Soup.  She cooked this soup with what she had on hand & this is how she said she made it...


"It was improvised, but basically I added leftover sauteed garlicky kale to a simple pumpkin soup made from roasted "Cheese pumpkin", cooked onion, chicken stock and salt/pepper."


Cool, I can work with that.   I made a similar version of her soup today, adapting the recipe to use what I had available in the kitchen.  Luckily for me, there was some kale in the fridge & some canned pumpkin in the pantry, so off I went to concoct my own pumpkin/garlic brew.  (Ahh... I mean soup :)   Since I was using canned pumpkin puree, I decided to add a few drops of Liquid Smoke, just to sorta mimic the flavor you get when roasting veggies.  This soup is quick, comforting & really yummy.  I'll be making this tasty soup all autumn/winter long - it's that good.   Sarah, thanks so much for sharing another great recipe!  You ROCK!  :)

Sarah's Garlicky Pumpkin Kale Soup
makes a cauldron full...  :)

Ingredients 

• 6 cups chicken broth
• 1 large 29 oz. can pureed pumpkin
• 1 bunch kale ~ rinsed well, veins removed & leaves chopped into bite sized pieces
• 1/2 medium onion, diced
• 2 -3 cloves garlic, minced ~ or more, to taste
• 2 Tbsp olive oil
• few drops of liquid smoke (or to taste, optional) 
• salt & pepper ~ to taste

Directions
 
Heat olive oil in non-stick pan, over medium heat.  Add the onion & garlic.  Cook a few minutes until onion is translucent & the garlic is fragrant, then add the prepared kale and saute for a few more minutes, until the kale is wilted.   Stir often so it doesn't burn.

Then add chicken stock and pumpkin puree  Stir well and bring soup to a frisky, bubbling simmer.  Allow to dance away, for a few minutes, to heat through.  When ready to serve,  add salt/pepper to taste, ladle up a big bowlful & enjoy!

Happy Halloween!

Chocolate Mint Greek Yogurt ~ great for breakfast or dessert

Chocolate Mint Greek Yogurt ~ I'm still enjoying these candy flavored yogurts for breakfast.  Chocolate first thing in the morning?  Works for me.  :)

I've always been a fan of the candy combo ~ chocolate & mint ~ and York Peppermint Patties were always one of my favorite Halloween treats to get when I was a kid going Trick or Treating.  So, of course I needed to give that candy bar flavor the breakfast-that-eats-like-a-dessert treatment.  Still getting a high protein start to my day, with the antioxidant benefits of the dark cocoa powder. Super easy, really tasty ~ 'nuff said.

Chocolate Mint Greek Yogurt
serves one

Ingredients

• 1 cup plain fat-free Greek yogurt (or your favorite kind)
• 1 Tbsp dark cocoa powder
• 1/4 tsp mint extract
• 1 Tbsp chopped carob chips or chocolate chips
• 4 Equal packets (or sweetener of choice)

Directions

Mix all ingredients together & enjoy!

Chocolate Crunchy Greek Yogurt ~ great for breakfast or dessert

Chocolate Crunchy Greek Yogurt ~ For breakfast or dessert, these candy bar inspired yogurt flavors are really tripping my trigger.  I love how easy it is to eat a high protein breakfast & still satisfy my chocolate cravings.  All without the guilt. :)

Here is another Halloween candy inspired flavor for my Greek yogurt breakfast-that-eats-like a dessert breakfast kick.  This time I decided to go for the simple flavors of a Nestlé Crunch Bar.  Ever since I was a kid, I've loved that chocolate bar, filled with all that crunchy rice cereal.  J has loved them ever since he was a tot, too.  I guess that Crunch bar really does appeal to the kid in all of us.  :)

Since I already had a box of crispy rice cereal in my pantry (leftover from the updated Rice Krispy Treats I made the other day), this breakfast was a snap to throw together.  I'm really digging these candy bar flavored yogurts for breakfast.  How about you?  :)

Chocolate Crunchy Greek Yogurt

serves one

Ingredients

• 1 cup plain fat-free Greek yogurt (or your favorite kind)
• 1 ~ 2 Tbsp dark cocoa powder, depending on how strong you like your chocolate taste
• 1/2 cup crispy rice cereal
• 1 Tbsp chopped carob chips or chocolate chips (optional)
• 2 ~ 4 packets Equal (or to taste/sweetener of choice)

Directions

Mix all ingredients together & enjoy at once.  You don't want that crispy rice cereal to get soggy!

Learn more...

Almond Coconut Joy Greek Yogurt ~ great for breakfast or dessert

Almond Coconut Joy Greek Yogurt ~ Do you love Almond Joy candy bars?  Then this might just become your new favorite breakfast or dessert.  It's like eating a healthy version of an Almond Joy ~ without the guilt.  :)

J brought home a big, booty bag of Halloween candy the other day.  I snooped through it & saw some of my favorite candy bars, with Almond Joy at the top of the candy pile.  Which got me thinking...  I'd like to indulge in the candy laden, spirit of season ~ but at breakfast time, and without the guilt. Then, I turned to my fascination with Greek yogurt as a base for my mix-ins... one cup gives you a high protein start to your day; dark cocoa powder provides antioxidant benefits; almonds are know for their health benefits & coconut flakes taste great.  Sounds like a winning combo to me,  my ~  Almond Coconut Joy Greek Yogurt ~ was born!!

So, I'm turning my Halloween chocolate candy cravings into a positive spin.  I'll be making a lot of Greek yogurt flavor mixes that have the chocolate-candy-taste the kid in me loves.  I'm enjoying this breakfast-that-eats-like-a-dessert kick that I'm on & am running with it.  But, why limit this little gem to just breakfast?  I think it would work great as a lower cal/fat option for dessert, too.  :)  Let the kitchen, chocolate-candy-flavored, Greek yogurt breakfast/dessert concocting begin!

Almond Coconut Joy Greek Yogurt
serves 1~2

Ingredients

• 1 cup plain fat-free Greek Yogurt (or you favorite kind)
• 2 Tbsp dark cocoa powder (or to taste)
• 1 Tbsp coconut flakes 
• 1 Tbsp almond slivers (toasted, if preferred)
• 1/2 tsp coconut extract
• 4 packets Equal (or sweetener of choice)

Directions

Stir all ingredients together & enjoy!

Spooky Halloween Almond Butter Rice Krispy Treats

Spooky Halloween Almond Butter Rice Krispy Treats ~ These haunting lil' ghosts would be welcome at any Halloween party.  Trick or treat?  Treat, please!  

I'm a huge fan of the food blog ~ Chocolate-Covered Katie.  Katie always has some really cool recipes for healthier versions of traditional (and sometimes not so traditional) sweet treats.  I just made her ~ Spooky Peanut Butter Rice Krispy Treats.  They are a spin on the classic Rice Krispies Marshmallow Treats, the ones that we all remember from our childhood.

I made mine with the optional almond butter, used only a dash of salt & unsalted nut butter.  I used melted vanilla flavored almond bark to dip the little ghosties in & regular chocolate chips for the eyes, since that is all the market had on the shelves. I did smash the rice mixture down as instructed - a lot - but the cut pieces didn't hold together as well as I'd hoped.   I ended up dipping the whole treat in the white chocolate, so they would be more solid & I also made some into 'truffle balls'.  The rice krispy treats flavor is fantastic & J REALLY liked them.  So, even with them being a bit fragile, I'll still make them again, but next time just in the 'truffle ball' form.

I had fun making these cute, little, spooky sweet-treats, especially with the Halloween theme.  J is VERY happy that I made it & gave me a big hug.   Here is the link for the recipe, so you can make your own ghostly goodies.  Go check out Katie's adorable pictures & her 'biting' comments on how her batch of chocolate-covered little guys met with their demise.  We'll be here, working on our own batch... heehee  Enjoy!

Black Forest Cake Greek Yogurt ~ great for breakfast or dessert

Black Forest Cake Greek Yogurt ~ I had some Double Cherry Carob Chip Breakfast Cookies in the kitchen, so I ate them with my yogurt. I'm thinking of this as my new breakfast-that-eats-like-a-dessert.  I love having chocolate for breakfast ~ how about you?

This morning I was feeling the need for dessert for breakfast.  But, that was sooo not going to happen.  Instead, I came up with the next best thing ~ Black Forest Cake Greek Yogurt.  Since I used Greek yogurt, the breakfast is high protein; the dark cocoa powder adds the rich taste of chocolate, without the guilt & you get its antioxidant benefits; and the cherries combine perfectly to give it the traditional Black Forest flavor.  It's only missing the 'cake' part, but you could add some raw oatmeal or ground flax to give it that little extra something.

Maybe I'll do that for next time.  This time I just wanted the sweet dessert taste of chocolate & cherries.  Here's to eating your dessert... umm, I mean breakfast, first.  :)  


Black Forest Cake Greek Yogurt
serves one

Ingredients

• 3/4 cup fat free Greek yogurt (or variety of choice)
• 1/4 cup cherries, chopped (pitted, fresh or frozen, thawed)
• 1 Tbsp dark cocoa powder (or more, to taste)
• 3 packets of Equal (or to taste - or use sweetener of choice)
• 1/4 cup raw oatmeal (optional)
• 1 Tbsp ground flax (optional)

Directions

Stir up all the ingredients & indulge in your breakfast dessert.  Enjoy!

Betty's Fresh Baked Angel Food Cake with Rich Chocolate Butter Glaze ~ easy & elegant!

Betty's Fresh Baked Angel Food Cake with Rich Chocolate Butter Glaze ~ This delicious, decadent yet simple and easy to prepare cake, is a family favorite. 

While I was visiting with my brother Mike, and his wife, Betty, we did some cooking & baking.  Mike taught me how to make his Mike's Classic Meatloaf & Betty showed me how to make her famous ~ Fresh Baked Angel Food Cake with Rich Chocolate Butter Glaze.  It's a favorite of all her friends & family, and is an often requested sweet treat.

Her cake is easy to prepare & makes for an elegant dessert ~ perfect for any special occasion, dinner party, birthday celebration, potluck or just because.  If you want an even quicker version, you could use a store bought angel food cake & just take it from the icing stage.  But it really isn't too much trouble to bake it yourself when using a box mix & the taste of a fresh baked angel food cake really is far superior to store bought.  

Below is the email Betty sent me, explaining how she learned to make this old, family recipe.  

"My aunt  was a Home Economics teacher and an excellent cook.  The angel food cake was her specialty.  She used 12 eggs in it and it was quite a bit of work to beat those eggs to the right consistency.  Then she made Seven Minute Icing for it and dribbled chocolate down the sides.  After that she would make a pound cake to use the egg yolks.  I have always remembered that cake because I loved it but I have never made it because IT WAS TOO MUCH WORK!

My version of her cake is much easier to prepare.  Thank goodness for the convenience of using a box mix or we would never eat this cake.  :)"

Betty's ~ Fresh Baked Angel Food Cake with Rich Chocolate Butter Glaze ~ easy & elegant!

Ingredients

• 1 angel food cake - prepared according to angel food cake box mix instructions
• 2 cans of fluffy whipped white icing
• 5 squares of semi-sweet chocolate
• 5 Tbsp butter or margarine
  
  

Directions

Prepare the angel food cake as directed on the cake mix box.

Put a thin coating of icing on the cooled cake to hold down the crumbs, then ice it again.  Melt the butter (or margarine) and chocolate together and dribble down the sides and top of cake.

Once you are finished with glazing the cake, store it in the fridge for a few hours, to give the chocolate glaze a chance to harden.  Once the cake is ready to serve, slice it with a serrated knife or an electric carving knife.  Store any remaining cake in the fridge. ~ Enjoy!

Thank you so much for showing me how to make one of your family's favorite recipes, Betty.  You are the BEST!

Gingerbread Cookie Smoothie ~ Meatless Monday

Gingerbread Cookie Smoothie ~ Full of all the spicy gingerbread flavors that I love.  If you're a fan of green smoothies, then just add a big handful of spinach.  You'll get all the goodness of that superfood veggie & it won't hurt a bit.  :)

I'm really feeling the fall vibe & I've been craving warming, spicy, baked goods.  So, of course, I decided to make one of my favorite spiced baked goodies into a  ~ spicy Gingerbread Cookie Smoothie.  If you remember, the last time I made Gingerbread Cookies ~ it was a bit of a goat-rope... but I promise, there is no mess with this sweet baby!  Just comforting, old-fashioned, full-flavored baking spices to give this drink the taste of a traditional, spicy Gingerbread Cookie, but in a high-protein smoothie form.  Yippee!

Spicy Gingerbread Cookie Smoothie
serves 1 ~2

Ingredients

• 1 cup skim milk (or milk of choice)
• 1 scoop vanilla protein powder
• 1/3 cup frozen banana slices
• 1/4 cup quick oatmeal
• 2 Tbsp molasses (or to taste)
• 1/2 tsp ground ginger
• 3/4 tsp cinnamon
• 1/4 tsp allspice
• 1/8 tsp ground cloves
• 1/8 tsp nutmeg
• 6 ice cubes
• 2 Equal packets (or sweetener of choice)

• big handful of spinach (optional - if you're feeling the green vibe)

Directions

Throw all ingredients into blender & whirl away until smooth & frosty.  Enjoy!

Find out more...

Green Tomato Brownie Cake ~ an easy & tasty way to use up some of those green tomatoes...

Green Tomato Brownie Cake ~ What a perfect way to use up some of those green tomatoes hanging around in your garden.

Cold nights have brought an end to a rather lackluster growing season.  All the tender vegetables are long gone and the tomato vines had just about given up the ghost.  (Halloween pun, couldn't resist - sorry :)  On Wednesday, I picked about 10 pounds of semi-ripe & green tomatoes, trying to get the dying vines out to the curb before the trash man came.   Now, I've got lots of green tomatoes to ~ ripen, use as-is & to freeze.

One of my favorite ways to use green tomatoes (besides eating them in my Fried Green Tomatoes recipe) is to bake them in a chocolate cake.  I've got a really old recipe that I've used in the past (a copy of that recipe is at the end of the post), but this year I wanted to see if I could make the cake a bit lower in fat calories.  For inspiration, I looked to recipes from ~ Crescent Dragonwagon's - Passionate Vegetarian - (Sweet Harvest Applesauce Breakfast Bundt Cake), from my old copy/recipe for Green Tomato Chocolate Cake & from just plain ol' winging-it.

When all was said and done, the cake smelled wonderful as it was baking & it tasted great!  It sorta reminded me of a cross between a cake & a brownie, so, I'm calling this my ~ Green Tomato Brownie Cake.  The recipe I came up with only used 1/4 cup oil & while it was good, next time I make it, I think I'll increase the oil to 1/3 or 1/2 cup, so it will be just a tad more moist.  Of course, maybe I baked the cake a bit too long... that's the problem with being a challenged baker... sometimes, you just never know.  :)

Green Tomato Brownie Cake

Ingredients

• 1 1/2 cups flour
• 1/4 cup cocoa powder
• 1 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp cinnamon
• 1/4 cup raisins
• 1/4 cup chocolate chips
• 3 Tbsp chopped walnuts

• 1 tsp instant coffee
• 2 tsp water
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 large egg
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1 1/4 cup pureed green tomatoes (about 1 1/3 cup chopped, then pureed in blender until smooth)
• cooking spray/Pam
• Confectioners' sugar for dusting the finished cake

Directions

Preheat oven to 350F degrees.  Spray a bundt pan or pan of choice with cooking spray, until well coated. (or prepare how you would normally would if you're a real baker :)

Sift the flour, cocoa, baking powder, baking soda & cinnamon together, into a large bowl.  Toss the raisins, chocolate chips & walnuts in the flour mixture, making sure they are well coated.

Puree the chopped green tomatoes in a blender, until nice & smooth. Set aside.
  
Mix the instant coffee with the water, in another bowl.  Add in the sugars, egg, oil, vanilla & the pureed green tomatoes.  Combine until well mixed.

Combine the dry ingredients with the wet ingredients, then pour into the prepared pan of choice.

Bake until the cake tests clean with a toothpick - about 30 minutes or so.  Remove from oven when finished baking & let cool for 10 minutes on a wire rack.  Then turn cake out of pan & allow to cool completely on a wire rack.  Serve sprinkled with Confectioners' sugar (or your favorite glaze/icing)  Store in a covered container.
 

I have no idea who gave me the following recipe for ~ Green Tomato Chocolate Cake ~ or when, but I've used it in the past and enjoyed it.

Green Tomato Chocolate Cake ~ This old photocopied recipe has been in my recipe box for decades.  I've long forgotten who gave me this recipe, but ~ Thank You!

Mike's Classic Meatloaf ~ another old family recipe...

Mike's Classic Meatloaf ~ An old, Arnold Family recipe, making the rounds once again.  This meatloaf is full of flavor, fresh veggies & traditional ingredients.  A meaty, hearty meal that is perfect for the upcoming fall and winter months.  If you have any leftover meatloaf, just cut it into thick slices & enjoy it in a Meatloaf Sandwich.  This is one time you'll want to have leftovers!

Recently, I was in Florida visiting my big brother, Mike.  While I was there, I asked him to show me how to make one of his family's favorite recipes ~ Mike's Classic Meatloaf.  It's a comforting & satisfying meal that really has the taste of Mom's homestyle cooking.

The two of us had a great time making the meatloaf.  He chopped & diced, while I took pictures.

 I mixed it all together & put it in the oven, while he cleaned up the dishes. 

About 45 minutes later, we were enjoying thick slices of the flavorful, meaty & veggie packed meatloaf.  A traditional ketchup glaze reminded me of the meatloaf I used to eat when I was a kid.  Childhood culinary memories came flooding back.  Eating food does that to me ~ it has the ability to take me back in time, and that makes me happy.  :)

Above, is a copy of Mike's Classic Meat Loaf Recipe, stains & all.  I just love having old family recipes, especially when they are in the cooks own handwriting.  I also love seeing any recipe changes, 'notes to self' and any other scribbles that the cook jots down.  It's like having a little peak into their kitchen, preserved forever, with the ability to be shared across the miles, years & generations. 
 

As the perfect end to a perfect meal, we enjoyed a wonderful dessert that my sister-in-law, Betty, is famous for ~ Fresh Baked Angel Food Cake with a Rich Chocolate Butter Glaze.  Man, was that a great way to finish off a great, home-cooked meal!  I'll share her cake recipe on the blog soon... gotta make those vacation memories last! 

Thanks so much for teaching me one of your recipes, Mike!!  Love, your little sister ~ Vicki  x/o

Pumpkin Flax Breakfast Cookies ~ Melissa's Version

Pumpkin Flax Breakfast Cookies ~ This autumn breakfast cookie is perfect for the crisp days of fall.  They're full of the spicy tastes of your favorite pumpkin pie and the goodness of whole oats & ground flax - add the Spiced Pumpkin Spread for an extra special treat!

Melissa F., who is a reader of the blog, shared her Pumpkin Flax Breakfast Cookie recipe in the comments of my Banana Oat Breakfast Cookies post awhile back.  I've patiently been waiting for fall to arrive before making her cookies, there's something about baking with pumpkins that just seems so right this time of the year.

I've tweaked Melissa's recipe, just a bit ~ by adding some ginger, honey & extra oats.  I think this Pumpkin Flax Breakfast Cookie is perfect for the cooler weather of autumn and topping the cookie off with some of the Spiced Pumpkin Spread (from my Spiced Pumpkin Dip recipe/post - excluding the optional Greek yogurt) makes the cookies extra special. 

Now, all I need is a Pumpkin Latte and I'm good for the afternoon.  :)  Thanks so much for sharing your recipe with us, Melissa!!


Pumpkin Flax Breakfast Cookies ~ with optional Spiced Pumpkin Spread
makes 24-30 cookies, depending on size

Ingredients 

• 3/4 c applesauce
• 3Tbsp honey
• 1 tsp vanilla extract
• 1 1/4 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp allspice
• 2/3 c pumpkin puree
• 1 medium banana, mashed until smooth
• 1 3/4 cup old fashioned/rolled oats
• 1/4 c ground flax seed
• 1/4 cup raisins, or to taste (or cranberries or a mix of the two)
• 3Tbsp chopped walnuts

~ OPTIONAL ~ Spiced Pumpkin Spread  aka Spiced Pumpkin Dip ~ (see my Spiced Pumpkin Dip post for the recipe) ~ Here, I've used the dip as a sweet & tasty spread/icing, applied just before eating the cookies.  I just love it when a recipe can be used in different ways!

Directions

Preheat heat oven to 350 degrees.

Mix vanilla extract, honey & spices into the applesauce.

Blend applesauce mixture with all other ingredients & let sit for 10 minutes

Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet & flatten cookies into circles about 1/2" thick.

Bake approx. 25-30 minutes, or until golden & done.

Remove from oven & let rest on cookie sheet for 5 minutes, then move to cooling rack.

Eat the breakfast cookies plain or spread with a generous coating of the optional Spiced Pumpkin Spread (Dip).
 
Store plain cookies in a covered container when completely cool. 

Enjoy for breakfast, for an afternoon snack with tea/coffee or just about anytime!

Sarah's Pumpkin Pie Smoothie ~ Two Ways

My friend, Sarah, shared her Pumpkin Pie Smoothie recipe with me... and I enjoyed it so much, I just had to share it on the blog.  Pumpkins are everywhere this time of year & I'm all over any recipes I can get my hands on.  Sarah's smoothie is easy, simple & yummy ~ all the things I want in a quick breakfast or snack.  Make mine a Pumpkin Pie, please! (smoothie, that is :)  


Sarah's Pumpkin Pie Smoothie ~ Two Ways 
makes one serving
 

Ingredients

• 1/4 cup canned 100% pure pumpkin
• 1/4 cup fat-free plain Greek yogurt
• 1/2 cup buttermilk or fat-free milk
• 1 medium banana
• 1 tsp honey
• 1/4 tsp pumpkin pie spice
• 1 cup ice cubes

• Sarah's Optional Add-In's ~ 1/4 cup raw oatmeal and/or 1 Tbsp chia seeds and/or 1 Tbsp ground flax seeds

Directions

Throw all ingredients into blender & whirl away until smooth & frosty.  Enjoy!

The Pumpkin Pie Smoothie to the left is the one with the optional oatmeal & ground flax seeds, the one to the right is the the basic recipe.

The basic Pumpkin Pie Smoothie is lightly sweet & has the fresh taste of gently spiced pumpkin pie.  I've also made the Pumpkin Pie Smoothie with some of the optional ingredients ~ I used the raw oatmeal & ground flax seeds.  Since I like my pumpkin pie on the spicy side, I also included an additional 1/2 teaspoon cinnamon & an Equal packet for a bit more sweetness.  The oatmeal gives the smoothie an extra hit of thickness for a rich, satisfying mouth-feel.  The Pumpkin Pie Smoothie ~ Two Ways turned out great & we enjoyed them both ways today.  They made for a great mid-afternoon snack/pick-me-up for Meatless Monday.  Yup, more real-time cooking in my kitchen.  Thanks so much for sharing your recipe, Sarah!  :)

Learn more about Meatless Monday...

Spiced Pumpkin Dip with Ginger Snaps

Spiced Pumpkin Dip with Ginger Snaps ~ This easy to assemble dip is full of the traditional flavors of fall.  It's like eating a pumpkin pie, but in dip form. 

Way, way back when, one of my girlfriends served a ~ Spiced Pumpkin Dip with Ginger Snaps ~ at her Halloween party.  I was instantly smitten with the pumpkin pie flavor of the dip & I've always been a sucker for ginger snaps.  I haven't made her recipe in years, but tonight I'm going to a Harvest Party with a potluck cookout & bonfire, so I decided to make it once again.  It's real-time cooking in my kitchen tonight.  I'm just about off to the party... hope the rain holds off until after the wild hayride.  :)

Spiced Pumpkin Dip with Ginger Snaps
makes approx. 2 cups dip

Ingredients

• 4 ounces fat-free, low-fat or traditional cream cheese, softened  (1/2 of an 8 ounce brick)
  
• 1 cup confectioners sugar  
• 1 cup canned pumpkin
• 1/4 cup Greek yogurt (optional - makes it a bit tangy-ier/creamier)
• 1 1/2 teaspoon ground cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon fresh grated nutmeg
• Ginger Snap cookies

Directions 

Place all ingredients in a food processor & blend until smooth and creamy.  Serve with ginger snaps or any of the following ~ sliced apples, pretzels, graham crackers, oatmeal cookies, vanilla wafers, bagels or anything else you can think of...  Maybe even try a dollop in your coffee, with a little creamer, for a homemade Spiced Pumpkin Latte...  Oh, yeah!  :)