“My grandmother makes this smoky bacon and Parmesan spread for parties and holiday get-togethers. For a pretty yuletide presentation, decorate you cream cheese wreath with parsley and pimientos”. —Lisa Carter
In a small bowl, beat the cream cheese, mayonnaise, Parmesan cheese and onions if desired. Stir in bacon. Cover and refrigerate for 1-2 hours.
Invert a small bowl in the center of a serving platter. Drop cream cheese mixture by rounded tablespoonfuls around edge of bowl. Remove bowl. Smooth cream cheese mixture, forming a wreath. Garnish with parsley and pimientos if desired.
In a medium bowl beat cream cheese with an electric mixer until light and fluffy. Beat in pumpkin, yogurt, brown sugar, and pumpkin pie spice. Serve dip with apple slices and honey-wheat braided pretzel twists.
If you have leftover pumpkin, transfer it to an airtight container or freezer bag. Refrigerate for up to 1 week or freeze up to 3 months.
It is not recommended using a sugar substitute for this recipe.
This is my go to homemade cinnamon roll recipe and they are a favorite at our house. They are soft and tender thanks to a secret ingredient. I think Fall arrived and has already left here in Portland. The rain is here and it’s cold! It seems like I was just saying summer had just…