Pecan Pumpkin Butter Dip

About a month ago, my tennis team had an end-of-season get-together. Everyone brought a variety of appetizers and sweets. It was here that I first tasted Louise's contribution: Pecan Pumpkin Butter Dip. It's a wonderful salty/sweet combination. I knew then it would be a perfect new appetizer to share at Mom and Dad's Christmas Eve celebration.

It's especially a winner when you realize just how easy it is to make. Simply layer a few ingredients and you're done! Louise used to work at Williams-Sonoma, and it turns out that this is one of their store favorite recipes. Evidently, their pumpkin butter is quite popular and sells out each season. How am I just now learning about what is now a new favorite of mine? If you go to their website, you'll find even more recipes that you can make with this versatile ingredient.

If you're looking for a quick, yet tasty appetizer, look no further. This is great with crackers, apple slices, crudites, etc. I'll be serving mine tomorrow with Wheat Thins . . . the limited edition holiday kind for an added festive touch!

Pecan Pumpkin Butter Dip

Ingredients:

• 8 oz cream cheese, softened at room temperature
• 4 oz Muirhead Pecan Pumpkin Butter
• 3 strips of bacon, cooked and diced
• 1 cup chopped pecans

Directions:
Layer the above ingredients in the order given. That's it! 

Team "Over Served" - November 2014

Adapted from: Williams Sonoma

First Annual Westhaven Cookie Exchange

Yesterday, I participated in Westhaven's First Annual Cookie Exchange. What a wonderful way to meet more neighbors! I especially enjoyed hearing stories behind each recipe, ranging from "this is a five-generation cookie . . . I've never had a Christmas without it" to "I found this on Pinterest last night!"

In the past when I've hosted cookie swaps, it has been on a much smaller scale. One would bring a dozen cookies for each person in attendance. Each dozen brought was beautifully packaged in some way. . . lots of work, I'll tell ya. With over 20 in attendance yesterday, the process had to change because no one wants to make or eat 20 dozen cookies. (OK, no one wants to make 20 dozen cookies.) So instead, everyone brought 6 dozen cookies displayed on an open platter. Some brought a few extra for tasting, and this was completely optional. Each person brought his/her own empty container and then gathered 3-4 of each kind. I was able to leave with 20 different varieties, yet I only made one. Deal!

I brought the same red velvet cookies that I took to last year's swap. The beautiful festive color along with the simple, simple list of ingredients make them a perfect holiday cookie.

Red Velvet Cookies

Here are the other wonderful varieties (in no particular order). Hopefully, I didn't miss any!

Ribbon Cookies

Peppermint Chocolate Chip Cookies

Rosemary Honey Cookies

Fudge Puddles

Chocolate Candy Cane Crunch Cookies

Snowball Cookies

Chocolate Snickerdoodles

Chocolate Chip Tea Cakes

Lemon Crinkle Cookies

Linzer Sandwich Cookies

Candy Cane Kiss Cookies

Truffles

Spritz Cookies

Rudolph Bites

Peanut Butter Blossoms

Food for the Gods Filipino Cookies

Sun Butter Buckeye Balls

Maraschino Cherry Squares (or Rounds)

I'm hoping that the beautiful platter above will last until Christmas Eve when we celebrate with our extended family in Knoxville. In the mean time, I will be following Holiday Tip #239:

The perfect napkin for our cookie exchange! :)

Thanks to Sadira Ebert for initiating this event and to the other committee members for helping organize it. Huge success!