Pumpkin Dip

8 ounces cream cheese
1/2 cup canned pumpkin
1/2 cup packed brown sugar
2 tsp maple syrup
1/2 tsp cinnamon
24 apple slices

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

Spinach Bacon Salad

Spinach
Red leaf lettuce
Romaine lettuce
1/2 red onion
1/2 lb. bacon, crumbled
1 apple

Line the edges of your bowl with the red leaf lettuce. Tear spinach and romaine lettuce into the bowl. Dice the onion and apple, crumble the bacon and then add all to the salad.


Dressing:
1 C. oil
1/3 C. red wine vinegar
1/4 C. sugar
1 tsp. salt
1 tsp. dried mustard
1 T. poppy seeds
1 T. minced onion

Add dressing to salad and toss.

*NOTE: Sometimes I only use Spinach

Apple Crisp

6 apples (peeled and sliced – I prefer to use Golden Delicious Apples)
1 C. water
2 tsp. cinnamon
2 C. sugar
1 1/2 C. flour
14 T. butter

Spray 9 x 13 pan with cooking spray. Add apples and pour water and cinnamon over apples. Work together sugar, flour and butter with fingers until crumbly. Spread over apples. Bake uncovered at 400 degrees for 30-45 minutes. This recipe is divine, and extra yummy when served with vanilla ice cream on top.