By popular demand from this weeks meeting (and just in time for Thanksgiving):
Pumpkin Dip
3/4 cup (6 oz) lo-fat cream cheese
1/2 cup packed brown sugar
1/2 cup canned pumpkin
2 teaspoons maple syrup
1/2 tsp cinnamon
apple slices and/or Honey Graham Sticks
Place first 3 ingredients in a medium bowl. Beat with mixer until well blended. Add syrup, cinnamon and mix till smooth. Cover and chill at least 30 minutes (or...as in my case, over night!)
Rustic Goat Cheese and Roasted Vegetable Tart
Nonstick cooking spray
1 zucchini and 1 yellow squash thinly sliced
1/2 lb assorted mushroom, thinly sliced
2 shallots, you got it, thinly sliced
2 plum tomatoes, seeded and diced
1 red pepper, diced small
1/2 T fresh rosemary
1 T fresh thyme
1/4 c EVO
salt and pepper to taste
4 oz goat cheese, room temp
3 oz cream cheese, room temp
1 T freshly grated Parm
2 eggs
1 (15oz) pkg pie crusts
Preheat oven to 450
Combine all your vegetables, spices and olive oil. Mix well so veggies are well coated. Pour on to large roasting pan in a single layer. You may have to use two sheets to get things well spread out. Roast until they are softened, about 15 minutes.
Meanwhile, mix cheese in electric mixer. Add 1 egg, mix on high until smooth.
Coat baking sheets with non-stick baking spray and lay out pie crusts (one on each). Divide cheese mixture btwn 2 crusts, spreading to within 2 inches of the edge. Spread vegetables on top of the cheese. Fold in the sides of the crust toward the middle so that each fold overlaps the last slightly to form a 'rustic looking' tart. (Easier than it sounds.) Pinch overlapping edges to seal and brush exposed coat with egg wash.
Bake until golden brown..about 20 minutes.....et, voila!
