Thanksgiving Day Spreads

Below are two spreads I learned at our Christmas Enrichment Meeting. I'm posting them since I'm making them both for the first time right now to take them "over the river and through the woods" to Thanksgiving Dinner.

Here's the Pumpkin Dip or Spread Sister Renee W. made.
1 (16 oz.) larger, sugar free Cool-Whip
2 (1 oz.) for 1 large fat free-sugar, free instant vanilla pudding
1 (15 oz.) can pumpkin
1 tsp. *pumpkin pie spice
Mix well and refrigerate. Renee served it with apple slices and says it also good with other fruit, toasted bagels, and pumpkin bread.
*Pumpkin Pie Spice Substitute. 1/2 teaspoon cinnamon plus 1/4 teaspoon ginger and 1/8 teaspoon EACH nutmeg and cloves can be substituted for 1 teaspoon ...www.cdkitchen.com/features/tip/409/Pumpkin-Pie-Spice-Substitute

Sister Kelly E. made Lion House cran-raspberry butter to go with our yummy Potato Knot Rolls which were demonstrated and sampled.

Lion House

Cran-Raspberry Butter

1 cup canned whole-berry cranberry sauce

½ cup raspberry preserves

2 cups butter, softened

1 tablespoon powdered sugar

Combine all ingredients in a mixing bowl; beat on high for 5 minutes. Mixture should be creamy. Spoon into a dish; cover and refrigerate for 24 hours. Makes 3 ½ cups.

You can buy Lion House Recipe Books at www.desertbook.com or www.amazon.com.