Pumpkin Dip
This dip is delicious and a low-fat alternative for a quick snack or appetizer!

3/4 cup (6 oz.) 1/3-less-fat cream cheese
1/2 cup packed brown sugar
1/2 cup canned pumpkin
2 tsp. maple syrup
1/2 tsp. ground cinnamon
24 apple slices

Place first 3 ingredients in a medium bowl, and beat with a mixer at medium speed until well blended. Add syrup and cinnamon and beat until smooth. Cover and chill 30 minutes. Serve with apples. Serves 12.

1 cup shredded sweetened coconut
1/2 cup sliced almonds
2 tangerines, peeled and sectioned (catch juices in bowl)
2 tsp. red wine vinegar
12 tsp. chopped fresh thyme
kosher salt and freshly ground pepper
3 cups green-leaf lettuce, washed and torn
1 apple, thinly sliced

Preheat oven to 350°. Spread coconut and sliced almonds in one layer on a rimmed baking sheet. Bake until golden, tossing once, 6 to 8 minutes. Set aside to cool. In a small bowl, whisk together 2 Tbls. of tangerine juice, vinegar and thyme. Season with salt and pepper. Whisking constantly, add 2 tablespoons olive oil in a slow stream. In a large bowl, combine lettuce with tangerine sections and sliced apple. Add coconut and almonds; toss salad with vinaigrette as desired. Serve immediately.

1 (12 oz.) bag fresh whole cranberries
2 Tbls.water
2 cinnamon sticks
1 cup orange marmalade
1 to 2 Tbls. sugar

Place the cranberries, water and cinnamon sticks in a medium saucepan. Heat to boiling. Reduce heat to low. Cover and simmer for 5 minutes, stirring, until the cranberries pop. Remove from heat, stir in the marmalade and cool. Add sugar if the sauce is too tart. Cover and refrigerate. Serve at room temperature. May be made up to 4 days ahead.