New Recipe: Caramel Corn

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I’ve gotten a couple requests for my caramel corn recipe this week, so I just added it to the recipe book .

I’ve also been asked about my pumpkin fruit dip: a can of pumpkin, 8oz cream cheese, and sweeten (powdered sugar or your favorite sugar substitute) and spice (cinnamon, cloves, ginger, nutmeg… pumpkin pie spices) to taste. The official recipe calls for a cup of powdered sugar, but it really doesn’t need that much. I have a bunch left over from the party, and I’m thinking about adding a couple eggs and baking it as a cheesecake. Should work.