Recipes

Margarita Pie

Pie Crust:

1 ¼ cups crushed pretzels
½ cup melted butter
¼ cup sugar

Combine pretzels, butter, and sugar and pat into bottom of pie pan.

Filling:

1 can sweetened condensed milk
1 drop green food coloring
¼ cup fresh lime juice
3 Tbsp. tequila
3 Tbsp. triple sec
1 ½ cups heavy whipping cream

Mix sweetened condensed milk, food coloring, lime juice, tequila, and triple sec. Beat heavy whipping cream until stiff peaks form. Fold together with milk mixture and pour into crust. Freeze at least 4 hours. Remove from freezer 10-15 minutes before serving.


Pumpkin Bread

Sift together in a bowl:
1 ¾ cups flour
1 tsp. salt
1 tsp. baking soda
¼ tsp. baking powder,
½ tsp. (each) of nutmeg, cloves, allspice, and cinnamon
1 ½ cups sugar

Add:
½ cup oil
1 c. pumpkin puree
2 eggs

Stir together by hand. Pour into a greased loaf pan and bake in pre-heated 350 degree oven for 1 hour. It may need 5-10 more minutes. You can check with a toothpick, inserted off-center.

Makes 1 large or 2 small loaves.


Pumpkin Dip

¾ cup (6 oz.) reduced-fat cream cheese
½ cup packed brown sugar
½ cup canned pumpkin
2 t. maple syrup
½ t. ground cinnamon
apple slices

Place first 3 ingredients in a medium bowl; beat with a mixer at medium speed until well blended. Add syrup and cinnamon, and beat until smooth. Cover dip, and chill 30 minutes. Serve with apple slices.

Yield: 12 servings (serving size: 2 tablespoons dip and 2 apple slices.