Pumpkin Delight

6 eggs

3 cups pumpkin
1 ½ cups sugar
2 cups milk
1 tsp salt
1 tsp ginger
2 tsp cinnamon
½ tsp cloves

Topping
1 box yellow or white cake mix
½ cup butter
½ cup chopped nuts (almonds or pecans)

Mix all ingredients together and place in 9 X 13 pan.
Mix together topping ingredients and crumble on top of pumpkin mix.
Bake at 350 degrees for 50 minutes
Top with whipped cream to serve.

submitted by Kristi Gagon

Betty's Butter Cookies

3 cubes soft butter

1 cup sugar or 1 1/3 cup sweetener
2 1/2 cups flour (too sticky or until not)
1 tsp. Vanilla
1/2 package of slivered almonds

1. Stir and knead well.
2. Bake at 350 degrees for 12 to 14 minutes.
3. Flatten cookies with wet fork in criss-cross markings.

submitted by Betty Hertig

Pupmkin Bars

1 2/3 cups granulated sugar
4 eggs
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon of cinnamon (optional-I usually don't use it)

1. Preheat the oven to 350 degrees F.
2. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 1cookie sheet. Bake for 30 minutes. Let cool completely before frosting.
3. To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and cinnamon mix again. Spread on cooled pumpkin bars.
4. Cut into bars and serve!

submitted by Misty Shawcroft

Pumpkin Squares

Mix:

1 ¾ cups graham crumbs
cup sugar
stick butter, melted

Press into bottom of 9 x 13 pan

Mix:
1 pkg (8 oz) cream cheese
eggs, beaten
sugar

Pour over crust and bake 20 minutes at 350 degrees. Let cool completely before mixing 3rd layer.

Mix:
½ cup heavy cream
small pkgs instant vanilla pudding
¾ cup milk
2 cups pumpkin
Dash of cinnamon

Spread over 2nd layer. Whip remaining cream with a little sugar and top.

submitted by Kristy Southwick

Mini Pumpkin Whoopie Pies

This is another Martha Stewart recipe that I tried out for our preschool Halloween party today. They were a hit and I promised to post them.

FOR THE COOKIES
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder (not Dutch-process)
1 1/2 teaspoons baking soda
1/2 teaspoon coarse salt
1 tablespoon unsalted butter, softened
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1 cup whole milk
1 teaspoon pure vanilla extract

FOR THE FILLING
4 ounces cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup confectioners' sugar
1/4 cup canned solid pack pumpkin
Pinch of cinnamon
Pinch of nutmeg

Directions
Prepare cookies: Preheat oven to 375 degrees. Sift together flour, cocoa powder, baking soda, and salt into a medium bowl; set aside.
Place butter, shortening, and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then the milk and vanilla. Mix in remaining flour mixture.
Drop about 2 teaspoons dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes. Transfer baking sheets to wire racks and let cool 10 minutes. Remove cookies from baking sheets and transfer to wire racks using a spatula; let cool completely.

Prepare filling: In the bowl of a mixer fitted with the paddle attachment, whip together cream cheese, butter and confectioners' sugar on medium speed until smooth, about 3 minutes. Add pumpkin, cinnamon, and nutmeg; whip until smooth, scraping down the bowl as necessary.
Pipe or spoon about 2 teaspoons filling on the flat sides of half the cookies. Sandwich with remaining cookies, keeping the flat sides down.

*remember to keep them refrigerated because of the cream cheese!

Cream Cheese Cookies

Cream Cheese Cookies
In a medium mixing bowl, mix together with a hand-mixer:
2 8 oz. boxes of cream cheese, softened
¾ cup sugar
2 teaspoons vanilla
Add one egg, mix well. Add a second egg (2 eggs total) and mix well again.
Place mini baking cups* (1” deep x 1 ½” wide x 3 ½” around) in a mini muffin pan (muffin paper cups may also be placed on a cookie sheet, or regular muffin tray, use 2 paper muffin cups for extra support). Place Nilla Wafer (about 1 box full or 48 total cookies) in the bottom of each muffin paper with the flat side of the Nilla Wafer down. Spoon and slightly smooth about a tablespoon of cream cheese mixture on each cookie (about 3/4th full). Bake in a preheated oven at 350º for 14-15 minutes. After initially cooled, refrigerate. Top with cherry, berry or blueberry pie filling just before serving.
*Empty muffin papers may be lightly sprayed with cooking spray to help prevent cookie from sticking to the edges of the paper.

Holiday Bars

Holiday Bars
Cooking spray a 9x13 pan or use a 9x9 pan for thicker bars
Pour ¾ cup (1 ½ cubes) melted butter in the baking pan.
Stir around 1 ½ - 2 cups graham cracker crumbs, and smooth
Sprinkle over the top:
1 ¼ cup flake coconut
1 ¼ cup chocolate chips
1 ¼ cup chopped pecans or walnuts (optional)
Butterscotch chips or Heath Bits may be substituted or added.
Top with a 14 oz. can sweetened condensed milk and smooth.
Bake in preheated oven at 350º for 25-30 minutes. Wait until completely cooled to cut.

Pumpkin-Chocolate-Chip-Squares

This is a Martha Stewart recipe that I love. I try not to make them too often because I have a tendency to eat all of them myself. *Misty-these are the bars I have made for you before, in case you were wondering*



Pumpkin-Chocolate-Chip-Squares


2 cups all-purpose flour (spooned and leveled)
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) semisweet chocolate chips
Directions

Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.

With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.

Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.

Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.

My Grandma's Yummy Pumpkin Cookies

6 c. flour

3 c. oats

3 tsp. baking soda

3 tsp. cinnamon

1 1/2 tsp. salt

3 c. butter, softened

3 c. brown sugar

3 c. sugar

3 eggs, slightly beaten

3 tsp. vanilla

3 c. pumpkin (1 large can)

3 c. chocolate chips

nuts (optional)

raisins (optional)

Combine the flour, oats, soda, cinnamon, and salt. In a separate bowl, cream butter and gradually add the sugar. Beat until light and fluffy. Add eggs and vanilla. Alternately add dry ingredients and pumpkin to the mixture, mixing continually. Add chocolate chips, nuts, and raisins, if desired. Bake at 350 degrees for 10 - 15 minutes or until done. If desired, frost with Penuche Frosting.

Penuche Frosting

1/2 c. butter

1 c. brown sugar

1 3/4 to 2 c. powdered sugar

1/2 c. milk

Melt butter in a saucepan. Add the brown sugar. Bring to a boil over medium heat. Turn to low heat and cook 2 minutes while stirring. Add the milk; continue to stir until syrup is smooth and comes to a boil. Take from heat and cool until the mixture is lukewarm. Add powdered sugar gradually until of the right consistency and beat until smooth. Spread.

EASY Pumpkin Cookies

This is the easiest recipe I've ever seen for pumpkin cookies, and I think they are yummy!


1 dry spice cake mix 15 oz. can of pumpkin
chocolate chips


Combine the cake mix and pumpkin. Add chocolate chips. Bake at 375 degrees for 10 -12 minutes.

Mint Oreo Truffles
These are seriously the easiest thing in the world!! (almost as easy as rice crispy squares!)

1 pkg. Double Stuf Oreos - Cool Mint Flavor - (1 lb. , 1 oz. pkg.)
• use 22 cookies with cream centers included
• use 10 cookies with cream centers discarded
1 pkg. (8 oz.) cream cheese, room temperature
chocolate bark or candy coating*
1-Finely crush the cookies in a food processor or a ziploc bag with a rolling pin.
2- Stir in softened cream cheese. Use the back of a large spoon to help mash the two together completely.
3- Roll the mixture into 1" balls and place on wax paper covered cookie sheet.
4- Place covered in freezer or refrigerator for a few minutes to help retain shape when dipping in melted chocolate.
5- Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry.
6- Refrigerate and enjoy!These are SOO good frozen! Makes about 36 depending on the size of you make them.

Zucchini Cookies

3/4 c. butter
3/4 c. sugar
1 c. grated zucchini
1 egg
1tsp. pure vanilla
8 oz. slivered almonds (or any type of chopped nuts)
1 tsp. lemon peel
2 c. flour
1/2 tsp. salt
1 1/2 lemon zest
1 1/2 tsp. baking powder
Blend butter, sugar, egg, vanilla and lemon peel. Slowly add dry ingredients. Bake @ 350 for 10-12 minutes. Cool for a few minutes and spread with glaze.
Glaze:
1/2 tsp. lemon zest
1 Tbs. fresh lemon juice
3/4 c.powdered sugar