Thanksgiving Spiced Pumpkin Dip Recipe

INGREDIENTS:
1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar
1 (15 ounce) can pumpkin puree
1 tablespoon  Pumpkin Pie Spice
1 teaspoonPure Orange Extract
1/2 teaspoon Ground Ginger
gingersnap cookies

DIRECTIONS:
Blend cream cheese and confectioners sugar until smooth in a food processor.
Remove cover, add pumpkin and remaining ingredients.
Blend thoroughly.
Chill 30 minutes or until ready to serve.
Serve with Gingersnap cookies.

Stuffed Jalapenos

INGREDIENTS:
2 (7 ounce) cans jalapeno peppers
6 ounces shredded Mexican-style cheese blend
1 pound pork sausage, hot
1 (5.5 ounce) package spicy seasoning coating mix

DIRECTIONS:
Slice peppers lengthwise, remove seeds and core; fill with cheese.
Roll out sausage with rolling pin, between two layers of plastic wrap.
Remove plastic from sausage, and wrap a thin coating of sausage around each jalapeno.
Roll peppers in spicy seasoned coating mix.
Bake at 350 degrees F (175 degrees C) for 15 to 25 minutes or until brown and sizzling and cheese is melted.

Stuffed Mushrooms II

INGREDIENTS:
1 pound fresh mushrooms, stems removed
1 (12 ounce) package chicken-flavor stuffing mix
1 (10.75 ounce) can condensed cream of mushroom soup
10 3/4 fluid ounces milk

DIRECTIONS:
Preheat oven to 350 degrees F. (175 degrees C). Grease one 9x13 inch baking dish.
Prepare stuffing according to package directions.
Fill mushrooms with stuffing and layer in baking dish.
Dilute can of soup with one can of milk. Pour over the mushrooms, cover and bake for 25 minutes.