BFD - November

It's that time of the month again: time for BFD.  This month's breakfast for dinner included:

Pumpkin Spice Bread
Honey Walnut Cream Cheese (without the walnuts)
Restaurant Style Hash Brown Casserole (again)
Sliced Apples

I have to say that the Pumpkin Spice Bread was awesome.  It smelled wonderful while baking and it was very moist.  If you like pumpkin, you'll probably like this bread.  Having said that, I think the next time I make it, I will crank up the oven to 375 and cover it with foil midway through baking.  As it is, it took 1 ½ hours baking at 350 degrees, and it was still a little underdone.  It could be that my oven is the problem, that's why I'm not complaining about the recipe. (I'm glad I only made ½ of the recipe.) The bread tasted fabulous, but still.  I did not use the individual spices called for in the recipe. I used pumpkin pie spice and cinnamon.

The Hash Brown Potato Casserole...well, what can I say?  Any kind of potato with cheese is OK in my book.  I omitted the butter and used 1 cup of sour cream in it's place.  Crazy, I know.  It's pretty much the standard potato casserole dish.

The star of the evening meal was most definitely the Honey Walnut Cream Cheese sans walnuts.  OMG, if you try nothing else, try this.  Yes, I used real Philadelphia cream cheese, and no, I did not use the reduced fat cream cheese.  Eeww.  I can see maybe using this as a party dip with a fruit tray.  I think it would be a nice alternative to the veggie tray.  Anyway, another BFD has come and gone.  It's hard to believe that Thanksgiving is next week.  Yikes, and I'm scheduled to bring the appetizer.  Oh wait, I've already got the recipe.  :-)