Pumpkin Guts

The annual Pumpkin Carving Party took place earlier this week with lots of pumpkin guts and seeds. I love pumpkin seeds but would much rather buy them already cooked and salted. Pumpkin guts and I are not friends and after picking out the largest pumpkin at the pumpkin patch I have learned my lesson. Plus, Bobby wasn't thrilled that I was using his kitchen knives to carve our pumpkin... ooops! This years party was a different crowd than usual, but it was a lot of fun. Jen was my "design consultant" and thank goodness because I needed it! We didn't stay for the announcement of winners, but I think my pumpkin would have been in the top 3 - ha!

Really everyone had great designs but we were all a little worried about Sarah and her overly competitive drive to WIN. (Sarah, the pumpkin was great - mexi stash and all) The guys really got into it this year, which was fun. It's always funny to see what people come up with. Last year there were some risque pumpkins, this year Cooper was in attendance the all pumpkins were kept PC.

One of the best parts of the night was Kristen's Apple Dip , love it! No, it's not healthy... but its so good. Recipe below.

Carmel Toffee Apple Dip:

1 Large Container of Whipped Cream Cheese

1 Container of T. Marzetti Old Fashion Carmel Apple Dip

1 Bag of Heath Bar Toffee Pieces

1 King Sized Heath Bar Crushed

2 Packages of Green Apple Slices

Spread whipped cream cheese on the bottom of serving dish, layer caramel dip on top of cream cheese. Sprinkle toffee chips over layers and top with the crushed Heath Bar. Stick green apples into the dip. Serve.