Pumpkin Dip

I am a pumpkin NUT!  Okay, so they say the first step is admitting the problem.  Step one complete!  I love this time of year because I love pumpkin and nothing says autumn like pumpkin.  Okay, apples say autumn too.  And squash.... Ok, I'll stop :)  Anywho, one of my most favorite things to just snack on all day long or have at a party is this Pumpkin Dip.  It's almost exactly like eating the filling of a pumpkin pie.  And you can serve it with thin gingersnaps, sliced apples, baked pieces of pie crust that are sprinkled with cinnamon and sugar, graham crackers, sugar cookies,....etc etc.  Your imagination is the limit!!  Speaking of limits, I have seen MANY versions of this recipe.  I first had it at Cost Plus World Market (LOVE that place!), and I've seen a recipe on the Pampered Chef website, Pinterest...you name it.  You can tweak this recipe any way that you want it.  You can add some sour cream, or Cool Whip, or just use cinnamon, or add vanilla extract, or use yogurt, or Greek yogurt, or add some praline syrup to it...okay now I'm just getting out of control!!  I'm sure my sister can even suggest a gluten-free, preservative-free version to make. ;) Whatever you do to it, I'm sure it will be DIVINE!  But here is a great place for you to start :)  Enjoy!!

Pumpkin Dip

• 1 8-oz. package cream cheese, softened (I used Neufchatel, a reduced-fat version)
• 1 15-oz can pure pumpkin
• 1/3 cup brown sugar
• 3 teaspoons maple syrup
• 1 Tablespoon pumpkin pie spice

In a medium sized bowl, whip the cream cheese.  Add all other ingredients.  Stir well.  Dip apple slices, gingersnaps, baked pieces of pie crust, graham crackers, etc into the dip for a delicious snack or dessert!

Bratwurst and German Fried Potato Hash

I had another moment of genius.  No, seriously...I know it's hard to believe but I honestly actually did.  Four people in the house and only 3 Bratwurst links.  What the heck was I supposed to do?!?  I had originally planned to do some German fried potatoes that I hadn't done in a long time so I had some bacon, and onion, and a bag of red potatoes.  I've become a new fan of hash over the past year and my mind instantly ran to hash!  Take the Bratwursts out of the casing and make a hash out of it!!  GENIUS!!  That's the great thing about hashes...your mind is the limit.  I typically top a hash with a fried egg.  I don't know if that's the norm, but that's what I did here, and with every other hash that I make.  On a side note, the dish went great with a Shiner Wild Hare Pale Ale and everything was reminiscent of a nice Oktoberfest.  Hope it makes the German side of my family proud!  Enjoy!

Bratwurst and German Fried Potato Hash

• 3 links of raw Bratwurst
• 1/2 yellow onion, chopped
• 1/2 pound bacon, uncooked
• 2-3 pounds small red potatoes
• eggs cooked to order

In a large pot of water, boil the potatoes, with skins on, until a fork inserts easily with slight resistance. Drain and allow to cool.  Cut each slice of bacon into four pieces.  In a large skillet over medium heat, fry bacon on one side.  When you flip over the bacon, add the chopped onion.  Meanwhile, in another skillet, slide the bratwursts out of the casings and fry up in a skillet, breaking it into pieces as it cooks. Drain when completely cooked. Cut the cooled potatoes into quarters, then place into the skillet with the onions and bacon.  Toss gently.  Add the cooked bratwurst crumbles and toss gently again.  Allow to cook over medium heat until the potatoes are browned to your desire.  Cook eggs to order and place on top of a pile of the potato mixture.