Snack Recipes

This is a slightly sweet dip for fruits sent in by one of our customers. It tastes like pumpkin cheesecake and makes a light snack or dessert during the holidays!

Ingredients:

• 1 14-ounce can pumpkin puree (not pumpkin pie filling)
• 1 7.5 ounce jar marshmallow fluff
• 8 ounces cream cheese
• 1 package of Frontier Soups Pumpkin Spice Mix
• Zest of one orange

Recipe Directions:

1. Soften cream cheese and blend thoroughly with electric mixer.
2. Add pumpkin and the fluff, mixing until smooth.
3. Add the contents of pumpkin spice mix and orange zest, blend well, and refrigerate for 1 hour or more.
4. Serve with sliced apples or pears, ginger snaps or butter cookies for a refreshing treat.

Ingredients:

• 1 package Colorado Morning Oatmeal Breakfast
• 1 1/2 cups flour
• 1 cup butter, cold
• 1/2 cup sugar
• 3/4 cup apricot jam
• 1/2 teaspoon salt

Recipe Directions:

1. In a food processor blend brown sugar/nut packet, flour, white sugar and salt.
2. Add cut-up butter, pulse until dough begins to form.
3. Transfer to a bowl and knead in oatmeal.
4. Reserve 1 cup dough and press remaining dough into a Pyrex 9” x 13” pan.
5. Spread jam evenly on top of dough and sprinkle on cranberries.
6. Crumble reserved dough over all.
7. Bake at 375 degrees F for 25 minutes.

Inventive Recipe Variation:

For a sweeter bar, try raspberry jam in place of apricot and top with 1 cup shredded coconut. DO NOT BROIL.

Spiced pecans, a delicious snack or addition to a spinach, blue cheese and red pear salad for the holidays.

Ingredients:

• 1 package Pumpkin Soup Spice Mix
• 8 ounces of pecan halves
• 1/2 cup sugar

Recipe Directions:

1. Combine 8 ounces pecan halves, 1/2 cup sugar and contents of spice packet in a large skillet over medium heat.
2. Stir continuously while sugar melts, coating pecans and pecans become lightly browned, about 10 minutes.
3. Remove from heat, cool and store in tightly covered jar.