Fall Recipes to Share

A Great Pumpkin Cheese Ball

8 oz. pkg cream cheese, softened
10 oz. container sharp Cheddar cold-pack cheese spread
1/4 c. crumbled blue cheese
2 t. Worcestershire sauce
1/4 t. celery salt
1/4 t. onion salt
1/2 c. walnuts, finely chopped
1 t. paprika
Garnish: 1 pretzel rod, broken in half, assorted crackers

Blend together cheese until smooth. Stir in Worcestershire sauce, celery salt and onion salt, adding more to taste if desired. Shape into a ball and set on serving plate; cover and chill for 2 to 3 hours, until firm. If desired, score verticle lines with a knife to resemble a pumpkin. Toss walnuts with paprika; press into surface of the cheese ball. Break pretzel rod in top for stem. Arrange crackers around cheese ball. Makes 10-12 servings.

Pumpkin Latte'

4 c. milk
4 T. canned pumpkin
3 T. vanilla extract
1 t. cinnamon
2 c. strong, hot brewed coffee
Garnish: whipped cream, pumpkin pie spice, cinnamon sticks

Stir together milk and pumpkin in a saucepan; heat over low heat until steaming. Stir in vanilla and cinnamon. (I also added Splenda to mine). With a hand-held blender or electric mixer, blend for 15 to 20 seconds (takes much longer than this) until thick and foamy. Pour into 4 to 6 mugs or tall glasses; pour in hot coffee. Top with whipped cream; sprinkle with spice and add cinnamon stick stirrers. Serve immediately. Makes 4 servings.

Farmhouse Apple Bread

3 eggs, beaten
2 C. sugar
1 C. oil
1 T. vanilla extract
3 C. all-purpose flour
1 t. baking soda
1 t. cinnamon
3 to 4 apples, cored, peeled and chipped
1 C. chopped pecans

Combine eggs, sugar, oil and vanilla until well mixed; set aside. Combine four, baking soda and sinnamon in a separate bowl; stir into egg mixture. Fold in apples and pecans. Divide equally between 2 greased and floured 9"x5" loaf pans. Bake at 325 degrees for one hour and 10 minutes. Makes 2 loaves.

Happy fall!