Pumpkin dip

A delicious recipe I got from my mom, who got it from my aunt, who got it from a good friend. Serve with sliced apples or ginger snaps.

• 8 oz cream cheese, softened
  
• 2 cups powdered sugar
  
• 1 15 oz can pumpkin
  
• 1 teaspoon cinnamon
  
• 1 teaspoon ginger
  
• 1/2 teaspoon nutmeg
  
• 1/4 teaspoon cloves
  
• 1 teaspoon orange extract
  

Blend cream cheese and powdered sugar. Add pumpkin and beat until smooth. Beat in spices and orange extract. Chill several hours before serving. 

Popcorn brittle

I recently enjoyed this in a Seattle restaurant and decided to try it myself.  After a little experimenting with a couple of recipes, here's what I have.

• 1/3 cup popcorn
  
• 1 tablespoon olive oil
  
• 6 tablespoons light corn syrup
  
• 1 1/2 cup sugar
  
• 1/4 cup hot water
  
• 3 tablespoons molasses
  
• 1 tablespoon butter
  
• 1/2 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon vanilla extract
  

Pop corn in olive oil. Process in food processer until coarse but not finely ground. set aside.  Mix water, sugar and corn syrup in saucepan; cook over medium heat, stirring constantly until mixture boils.  Leave undisturbed on burner until candy thermometer registers 270 degrees.  Mix in butter and molasses, cook to 290 degrees. Mix salt, soda and vanilla, stir carefully into carmel mixture.  Remove from heat and quickly spread on cookie sheet lined with greased foil. Cool thoroughly and break into chunks