Pumpkin Cookies

Ingredients:
1 Stick of Margarine melted
1 Cup of Sugar
1 Cup Pumpkin
2 Cups Flour
1 tsp Vanilla
1 tsp Baking powder
1 tsp Cinnamon
1 tsp Baking soda
1/2 tsp Salt
1 Cup butterscotch chips (or chocolate chips if you prefer)

Directions:
1) Preheat oven to 400 Degrees, grease cookie sheet
2) Mix all ingredients together in medium mixing bowl
3) Drop by teaspoonfuls onto the greased cookie sheet
4) Bake 10-12 min

Yields: 3-4 dozen

Tuxedo Brownie Cups

Pampered Chef Style
1 package (19-21 oz) fudge brownie mix (plus ingredients to make mix)
2 squares (1 oz each) white chocolate for baking
2 tablespoons milk
1 package (8 oz) cream cheese, softened
1/4 cup powdered sugar
1 cup thawed, frozen whipped topping
1 pint small strawberries, sliced
orange zest, mint leaves, melted semi-sweet chocolate for baking
(optional)*

1. Preheat oven to 325. Spray cups of deluxe mini-muffin pan with non-stick cooking spray. Prepare brownie mix according to directions for cake-like brownies. Using small scoop, fill each cup 2/3 full. Bake 14 minutes or until edges are set (do not overbake).

2. Remove pan to cooling rack. Immediately press tops of brownie with tart shaper to make indentations. Cool in pan 15 minutes. Loosen edges and gentle remove the brownies from pan. Cool completely. Repeat with remaining batter.

3. Microwave white chocolate and milk, uncovered on high 1 minute; stir until smooth. Cool slightly. Combine cream cheese and powdered sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.

4. Pipe mixture into cooled brownie cups using the Easy Accent Decorator (or other piping tool). Arrange strawberry slices on top. Garnish as desired. Place in airtight container and refrigerate 1-3 hours before serving.

Pumpkin Bars with Cream Cheese Frosting

INGREDIENTS

• 4 eggs
• 1 cup vegetable oil (I substituted this with one cup of applesauce for a low fat version and the still tasted great)
• 2 cups white sugar
• 1 (15 ounce) can pumpkin puree
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 12x18 inch half sheet pan.
2. In a large bowl, using a wooden spoon, mix together the eggs, oil (or applesauce), sugar and pumpkin until well blended. Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg; stir into the pumpkin mixture until just blended. Spread evenly into the prepared pan.
3. Bake for 25 to 30 minutes in the preheated oven, until bars spring back when lightly touched. Cool before frosting and cutting into bars.

Cream Cheese Frosting

1 (8 oz) package of cream cheese (I use light)

8 Tablespoons butter, softened
1 cup powdered sugar
1 tsp vanilla

Blend together cream cheese and butter until smooth. Beat in powdered sugar and vanilla

Chocolate-Peanut Butter No Bake Cookies

I found this yummy recipe on my friend's recipe blog Click here to check it out!
Adapted from Food Network

Ingredients

• 2 cups sugar
• 4 tablespoons cocoa
• 1 stick butter
• 1/2 cup milk
• 1 cup peanut butter
• 1 tablespoon vanilla
• 3 cups oatmeal
• Waxed paper

Directions

In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.

Pumpkin Spiced Cream Cheese Breakfast Rolls

Adapted from http://picky-palate.com

4 0z cream cheese, softened

1/4 Cup brown sugar

1/4 Cup canned pumkin (Libby’s)

1/4 teaspoon ground cinnamon

1/8 teaspoon fresh ground nutmeg

1. Preheat oven to 350 degrees F. Unroll crescent rolls to form 4 rectangles placed side by side. Pinch seams together to form one long rectangle. Place cream cheese, brown sugar, pumpkin, cinnamon and nutmeg into a mixer; beat until well combined. Spread mixture over crescents leaving a 1/2 inch border around edges. Starting at long end, roll up then cut into 1 inch pieces. Place around 2 9 inch cake pans that have been sprayed with cooking spray. I left the centers open so the rolls form a circle.

2. Bake for 28-30 minutes or until rolls are golden brown. Remove and let cool for 10 minutes. Frost warm rolls with cream cheese frosting recipe below.

Frosting

4 oz softened cream cheese

1/2 Cup powdered sugar

1/2 teaspoon vanilla

1 Tablespoon canned pumpkin (Libby’s)

1. Mix all ingredients into a large bowl until smooth. Spread over warm rolls.