Tasty Thursday: Fave Fall Foods Edition

This week were celebrating Fall and all the foods that remind us of fall. If you've got a recipe, or even 2 or 3, play along and share it with us.

My first recipe can be used as a great appetizer at a Fall party or even a Halloween party.

Pumpkin Pie Dip

1 (8 ounce) package cream cheese, softened
2 cups powdered sugar
1 (15 ounce) can pumpkin pie filling (pumpkin pie filling)
1 teaspoon ground cinnamon
1/2-1 teaspoon ground ginger
apples, slices
gingersnaps


Beat cream cheese and sugar at medium speed with an electric mixer until smooth.
Add pie filling, cinnamon, and ginger, beating well.
Cover and chill 8 hours.
Serve with gingersnaps and apple slices.

Harvest Pumpkin Apple Bread

3 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 (15 ounce) can pumpkin puree (such as Libby's)
4 large eggs
1 cup vegetable oil
1/2 cup apple juice (or water)
1 large baking apple, peeled,cored and diced

Preheat oven to 350 degrees.
Grease and flour two 9 x 5-inch loaf pans.
Combine flour, cinnamon, baking soda and salt in large bowl.
Combine sugar, pumpkin, eggs, vegetable oil and apple juice in large mixer bowl; beat until just blended.
Add pumpkin mixture to flour mixture; stir just until moistened.
Fold in apples.
Spoon batter into prepared loaf pans.
Bake for 65 to 70 minutes or until wooden pick inserted in center comes out clean.
Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
To make using three 8 X 4-inch loaf pans: Prepare as above and bake for 60 to 65 minutes.
To make using five or six 5 X 3-inch mini-loaf pans: Prepare as above and bake for 55 to 60 minutes.

Hope you enjoy them and I can't wait to visit you all and snag some great Fall recipes. Don't forget to link back so your readers can join us and share some of their "Tried and True" Fall recipes.