two fantastic appetizers

Last night I hosted a fun Scentsy party and made two new appetizers that I found off of Pinterest: Jalapeno Cream Cheese Poppers and Creamy Pumpkin Pie Dip. I love Scentsy! I love that there isn’t a flame to worry about and love the yummy scents they have! Check out my friend Marie’s website if you’d like to learn more. I had to share these two recipes because they got tons of compliments, were really easy and perfect for a party.  All the snacks were eaten before I had a chance to take any pictures tonight so please enjoy the high quality, well photographed pictures from their websites.

Jalapeno Cream Cheese Poppers
Recipe from:

Makes 32 rolls (** I only got 18 – I don’t know how the heck they got 32 rolls out of 1 tube**)

1 package Cream Cheese (8 Ounce Package)
4 ounces,Canned, Diced Jalapenos 
1 Tablespoon Sugar
8 ounces, weight Tube Refrigerated Crescent Rolls

Preheat oven to 375.

Mix cream cheese with as much of the jalapenos as you’d like (the original recipe called for 3/4 of the bar of cream cheese with 1/2-3/4 of the can of jalapenos – I did this and they were quite spicy, very good, but still spicy – if you don’t like things spicy I’d suggesting using less.)
Add the tablespoon of sugar and mix well so it’s incorporated. 
Unroll the crescent rolls and press together to make it a rectangle. (**The recipe says to get 2 big rectangles from the tubes by pressing them together – if I made this again I’d probably make 4 smaller rectangles and just have smaller rolls, but you can do whatever you want.**)
Spread the cream cheese mixture on the dough and roll up. 
You can then slice them immediately and bake on a sprayed/greased cookie sheet for 13 minutes or you can cover and refrigerate. I think they are a little easier to slice when they have set and chilled.

Golden brown, creamy, spicy, hint of sweetness. Betcha can’t eat just one!

Creamy Pumpkin Pie Dip
Makes 2 Cups

• 1 8 oz. package spreadable cream cheese, room temperature
• 1 cup pumpkin pie filling
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon vanilla
• 1/4 cup sour cream

* If using plain pumpkin puree ADD: 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon 
ground cloves, 1/8 teaspoon ground nutmeg (or: 1 teaspoon pumpkin pie spice). PLUS: 3/4 cup icing sugar
(**I did this and just added the teaspoon of pumpkin pie spice and 3/4 C sugar to it, not quite sure what icing sugar is.**)

Cream together cream cheese and pie filling until smooth. Stir in cinnamon, ginger, vanilla and sour cream. 
Refrigerate 2 hours before serving.
Serve with graham crackers, ginger snaps, cinnamon cookies or fruit such as apples and pears.

This was delicious! I served it with really thick cinnamon graham crackers from Trader Joes, waffle cone cookies, again from Trader Joes, and apple slices. I think pears would be good and so would ginger snaps like suggested. Easy, yummy and definitely tasted like pumpkin pie – try it if you are into that sort of thing, you won’t regret it.


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