We had Rebecca and Todd over for dinner on Tuesday, so I took the opportunity to try out some appetizers along with dinner.
Your everyday spinach-artichoke dip (served proudly in my favorite new hostess weapon – the bread bowl).
Wheat beer bread
And, the the yum-tastic pumpkin fluff.
If you enjoy pumpkin as much as Rebecca and I, you must try it. It’s simple and yummy.
I halved the recipe, since there were only four of us. It was PLENTY.
Here’s the recipe, courtesy of AllRecipes.
1 (16 ounce) container frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin
1 teaspoon pumpkin pie spice
In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.
We had a wonderful time hanging out with our new friends, going through several bottles of wine and indulging in Pumpkin Fluff. Cheers to a wonderful weeknight.
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