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It's almost here... post some of your favorite recipes for the cooler weather ...

I will post some tomorrow, because it is night here and I can't see the books lol!

  •  Mint Hot Chocolate

    3- 1/2 cups of milk

    8 squares (1 ounce each) white baking chocolate, chopped

    1/4 to 1/2 teaspoon peppermint extract

    2/3 cup heavy whipping cream

    8 spearmint or peppermint candies, crusheed


    In a large saucepan, heat milk over medium heat until steaming. Add chocolate: whisk until smooth. Stir in Peppermint extract

    In a large mixing bowl, beat cream until stiff peaks form. Fold in the crushed candies. Ladle hot choclate into mugs. dollop with whipped cream.

by on Aug. 20, 2011 at 3:51 AM
Replies (11-15):
by on Aug. 20, 2011 at 6:08 PM

ooohhhh... I cant wait for fall! chicken pot pie, beer sausage and potato soup, hot chocolate.

by on Aug. 21, 2011 at 1:56 AM


Creamy Pumpkin Dip

Originally submitted by Julie P. and modified by

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Holiday Recipes Links

Easter Dinner:

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Sweeten your fall celebrations with this sweet, cinnamon-scented pumpkin spread that makes a delicious dip for crisp cookies or a sweet spread for warm breads and loaves fresh from the oven.


  • 1 (8 ounce) package cream cheese, softened
  • 2 (7 ounce) jars marshmallow creme
  • 1 (15 ounce) can pumpkin (not pumpkin pie filling)
  • 1 teaspoon ground cinnamon

Cooking Instructions

  1. In a medium bowl, beat together cream cheese and marshmallow creme until smooth.
  2. Fold in pumpkin and cinnamon. Cover, and chill in the refrigerator until serving.

Nutrition Facts

Servings per Recipe: 48
Amount Per Serving
  • calories: 46cal
  • total fat: 1.7g
  • cholesterol: 5mg
  • sodium: 39mg
  • carbohydrates: 7.3g
  • fiber: 0.3g
  • protein: 0.5g
Preparation Time: 10 min.
Ready In: 10 min.
Servings: 48
by on Aug. 21, 2011 at 1:58 AM


Chicken Potpie with Dill Biscuit Topping

 From FamilyFun Magazine

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4 stars based on 15 reviews
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  • Rated by 15 members

The dill biscuit topping is the perfect compliment to this all-time family favorite.

  • 3 cups chicken broth
  • 3 tablespoons minced Italian parsley
  • 3/4 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 2 cups carrots, sliced into half-moons
  • 1 cup frozen green beans
  • 1 cup frozen peas
  • 1/3 cup flour
  • 1/2 cup water
  • 3 cups chopped, cooked chicken
  • Salt and pepper to taste
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 tablespoon minced fresh dill or
  • 1/2 tablespoon dried dill
  • 2 teaspoons baking powder


  1. Combine the broth, parsley, onion, celery, carrots, and green beans in a large pot. Bring to a simmer over high heat, reduce heat, and simmer until vegetables are just barely tender. Add the peas.

  2. Stir together the flour and water in a small bowl until smooth. Stir into the pot and simmer until thickened, stirring frequently. Add chicken and remove from heat. Season with salt and pepper. Pour the chicken mixture into a 9- by 13-inch baking dish. Let it cool, then wrap, label, and freeze.

  3. For the topping, in a big bowl, mix together the flour, salt, dill, and baking powder. Put the dry biscuit ingredients into a resealable plastic freezer bag. Label and tape to the foil on the chicken dish. To serve: Heat the oven to 400°. Place the thawed chicken mix in the oven for 15 to 20 minutes. Meanwhile, pour the dry biscuit ingredients into a bowl. Cut in the butter until crumbly. Add the milk. Stir the dough just until it's mixed. Roll out the dough to a 1/2 inch thickness. Cut 12 circles with a 2 1/2-inch biscuit cutter. Remove the baking dish from the oven and stir the chicken mix. Place the biscuits on top of the hot chicken mix and bake for an additional 20 minutes, until the biscuits are golden. Serves 8 to 10.

by on Aug. 21, 2011 at 1:59 AM


Apple Pie Party Dip

 From FamilyFun Magazine

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3 stars based on 88 reviews
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  • Rated by 88 members

Enjoy the flavor of a classic holiday dessert -- minus the baking! -- with this tasty fruit dip.

  • 1 1/3 cups peeled, cored, and diced apple
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons brown sugar
  • 2 teaspoons apricot preserves
  • 1/8 teaspoon cinnamon
  • 5 (6-inch) flour tortillas
  • 2 tablespoons butter, melted
  • 1/2 teaspoon cinnamon
  • 1 1/2 tablespoons sugar


  1. Combine all the dip ingredients in a bowl, then cover and refrigerate the mixture until chilled.

  2. Brush the tortillas with butter, then cut them into wedges.

  3. Arrange the wedges on a greased baking sheet, sprinkle with cinnamon and sugar, and bake at 350º F until golden brown, about 10 minutes. L

by on Aug. 21, 2011 at 4:26 AM

ohhh thank you!!

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