Pumpkin Spiced Cream Cheese

Ingredients

1 package (8 oz) 1/3-less-fat cream cheese, softened
1/2 cup canned pumpkin (not pumpkin pie mix)
3 tablespoons packed brown sugar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon vanilla

Directions

In large bowl, beat ingredients with electric mixer on medium speed until well combined. Pour spread into serving dish. Cover; refrigerate at least 1 hour to blend flavors

Grilled Peaches with Cinnamon Marscapone

INGREDIENTS
1 cup mascarpone cheese or cream cheese
2 tablespoons milk or cream
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons honey, warmed
1 tablespoon butter, melted
1 tablespoon peach brandy (optional)
6 ripe freestone peaches, halved and pitted
Mint sprigs, for serving



DIRECTIONS
1) Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High and preheat, lid closed, for 10 to 15 minutes.

2) Using an electric mixer, beat the mascarpone cheese, milk, brown sugar, and cinnamon until light and fluffy. Set aside. (Can be made up to 1 day ahead. Cover and chill.)

3) Combine the honey, butter, and peach brandy, if using, in a small bowl. Brush the cut sides of the peaches with the mixture.

4) Grill the peaches, cut sides down, for 10 to 12 minutes, or until they are nicely marked.

5) Transfer to plates or bowls (two peach halves per serving) and top with a dollop of the mascarpone cheese mixture. Garnish with mint sprigs.

Chocolate Peanut Butter Pie (Pioneer Woman Recipe - Modified)

This is adapted from the Pioneer Woman's recipe. I used half the sugar and cream cheese she did to cut the fat and it was perfect. 

Ingredients

FOR CRUST

25 whole Oreos
4 Tablespoons Butter, Melted

PEANUT BUTTER FILLING:

1 cup Creamy Peanut Butter
5 ounces Softened Cream Cheese
1/4 cup Brown Sugar
1 package (8 Ounce) Cool Whip, Thawed

Directions

CRUST:
Crush the Oreos until they’re fine crumbs (I used a processor). Pour melted butter over the top and stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.

Remove from oven and allow to cool completely.

FILLING:Beat the peanut butter with the cream cheese until smooth. Add brown sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.

Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

Grasshopper Truffles

Ingredients

1 pkg (10oz) Keebler Grasshopper cookies

1/2 container of whipped icing (I used Cream Cheese flavor) 

60% Ghirardelli Cocoa bar for coating 

Andes mint candies (chopped or for melting)

Directions

1) Pulse cookies into powder in food processor.

2) Add half a container of icing of any flavor. 

3) Roll the mixture into 1 inch balls and place on wax paper on cookie sheet. 

4) Melt chocolate in double boiler or microwave. Add some of the Andes mints for more mint flavor. Dip truffle balls into chocolate and shake off excess. Place on wax papered cookie sheet. 

5) Garnish with chopped Andies mints on top.