Dippety Doo Dah!

Pumpkin Spice Dip
1 8oz. pkg cream cheese, softened
1/2 c canned pumpkin
1/2 tsp pumpkin pie spice
1/2 c brown sugar

Mix till smooth; serve with apple slices or ginger snaps.

Coconut and Mango Lassi's

I had fun making lassi's for the tried and true ladies.  We all were happy with the white grape juice sweetener, but most wanted plenty of it.  

I have been drinking coconut lassi's almost every morning since for breakfast.  I can't get enough of my tropical flavors lately.  

Mango Lassi

1 cup plain yogurt

1/2 cup milk

1 cup chopped mango

4 Tbsp sweetener of choice

Dash of cardamom is good!

Put all ingredients into a blender and blend away!  

Delicious served over ice with a straw and a dash of cardamom on top!

Coconut Lime Lassi

1/2 cup coconut milk

1 1/2 cups plain yogurt

Juice from one lime (optional---I think a tsp is a good way to go, as well)

2-4 Tbsp sweetener (honey is delicious, white grape juice is nice, too)

Cardamom, optional

Blend it up and serve over ice!  Heaven!

We had several ladies who enjoyed mixing the mango and the coconut lassi together.  

Thanks for the lesson on how to cut a mango, Kamille!  What a pretty centerpiece for a fruit plate!  My kids love it!

Sweet and Spicy Pumpkin Seeds

For my very first post I thought I would bo seasonal and give you something to do with all those seeds.
Sweet and Spicy Pumpkin Seeds
1 cup seeds, free of slime but don't wash
5 T sugar
1/4 t. salt
1/4 t. cumin
1/4 t. cinnamon
1/4 t. ginger
pinch cyenne
1 1/2 T. peanut oil
Bake seeds on a parchment lined cookie sheet for 1 hour at 250 degrees
In med bowl combine 3 T Sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat oil in skillet over high heat. Add pumpkin seeds and 2 T sugar, cook until sugar melts and seeds begin to carmelize, 45-60 seconds. Transfer to bowl with spices and stir. Let cool. Stores for one week in airtight container.