Pumpkin Whoopie Pies

INGREDIENTS:
2 cups packed brown sugar
1 cup vegetable oil
1 1/2 cups solid pack pumpkin puree
2 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 1/2 tablespoons ground cinnamon
1/2 tablespoon ground ginger
1/2 tablespoon ground cloves
1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
3/4 cup shortening

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
2. Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well.
3. Drop dough by heaping teaspoons onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.
4. To Make Whoopie Pie Filling: Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners' sugar. Mix well then beat in the shortening and the remaining cup of confectioners' sugar. Beat until light and fluffy.

Apple Pie Caramel Apples

Time: 90 minutes Yield: 15 apples Homemade Caramel: 1 C butter 2 C brown sugar 1 C corn syrup 1 can sweetened condensed milk 1 t vanilla Apples: 15 apples 15 Popsicle sticks 2 12 ounce bags white chocolate chips 1 t shortening 1 C sugar 3 t cinnamon 1. Wash your apples WELL. Scrub them with your fingers to get the filmy white stuff off. 2. Place a Popsicle stick in the center of each apple, next to the stem. 3. Line a jelly roll pan with tin foil. Put all of the apples on the sheet and place it in the freezer. 4. Melt the butter in a medium sized sauce pan over medium high heat. 5. Add the brown sugar, corn syrup and sweetened condensed milk. Stir it together with a wooden spoon. 6. Cook the caramel over medium high heat, stirring constantly. The temperature should read 335-340 when the caramel has reached the correct consistency. It should take about 14 minutes. 7. Remove the pan from the heat and stir in 1 t of vanilla. 8. Take your pan of apples out of the freezer, set the apples aside and line the pan with tin foil. 9. Dip your apples one by one into the caramel. Let excess caramel drip off the apple and back into the pan. 8. Turn the apple upside down over the pot for about 20 seconds, letting the cold apple and the caramel get familiar with each other. 9. Set the apples on the cold, foil lined pan and place it in your fridge. 10. Pour your white chocolate into a glass measuring cup. Melt the chocolate in the microwave heating it for only 30 seconds at a time, stirring between each cooking interval. Don't get the chocolate too hot. :) 11. Add the shortening to your chocolate, stir it in until it has melted into the chocolate. 12. Pour the sugar and cinnamon into a regular soup bowl and stir it together to combine. 13. Dip the apples one at a time, into the white chocolate. Let some of the chocolate drip off into the measuring cup. Then, take a knife and remove any excess chocolate letting it drip back into the cup.Now here is a special note. It's really important that you don't leave too much chocolate on the apple. Look at this sad frownie faced beauty that got left with too much chocolate. Don't let your apples suffer from chocolate overload. PS..... MyHandsomeHusband just announced that this picture looks like something strait out of The Lord Of The Rings. I does kind of look like those sad drooping trees, doesn't it! 14. Roll the chocolate dipped apple into the cinnamon sugar, coating it generously. If the chocolate starts to drip a bit, take your palm and form it back to the apple. The chocolate should begin to set up quite quickly, since we are using cold apples. 15. Return the apple to the cold pan and let the chocolate set completely. Enjoy these beauties!!!!!

Yummy Mummy Dogs

Rhodes Dinner Rolls, thawed but still cold

hot dogs

mustard


For each Mummy Dog, cut one dinner roll in half. Roll each half into a 22-24-inch rope. Wrap one rope around hot dog from bottom up 4 1/2 inches. Cut a 1 1/2 inch piece off of the second rope and set aside. Wrap the second rope around the hot dog from the bottom up 4 1/2 inches going the opposite way. Wrap the 1 1/2 inch piece around the top of the hot dog. Place Mummy Dogs on a sprayed baking sheet and bake at 350°F 10-15 minutes or until lightly browned. Remove from oven, cool slightly and add mustard eyes. Serve warm with ketchup and mustard.

"Boo-tiful" JELL-O Cups

prep time

20 min

total time

50 min

makes

4 servings

3/4 cup boiling water

1 pkg.  (3 oz.) JELL-O Orange Flavor Gelatin

2 cups ice cubes

2/3 cup  thawed COOL WHIP Whipped Topping, divided

8 miniature semi-sweet chocolate chips

make it

ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice; stir 3 to 5 min. or until gelatin is thickened. Remove any unmelted ice. Whisk in 1/3 cup COOL WHIP until well blended. Pour into 4 dessert dishes.

REFRIGERATE 30 min. or until firm.

DROP remaining COOL WHIP by spoonfuls onto desserts to resemble ghosts. Add chocolate chips for the eyes.

kraft kitchens tips

HOW TO THAW COOL WHIP WHIPPED TOPPING

The best way to thaw frozen COOL WHIP Whipped Topping is in its container in the refrigerator. Depending on the size tub you have, the thawing time varies. Recommended thawing times are: 8-oz. tub - 4 hours; 12-oz. tub - 5 hours; 16-oz. tub - 6 hours. We DO NOT recommend thawing COOL WHIP Whipped Topping in the microwave.

Bone Chillin' Breadsticks

12 Rhodes Dinner Rolls, thawed but still cold

1/4 cup butter, melted

Parmesan cheese 

poppy seeds

Using the flat of your hand, roll the center part of a roll into a 6-inch rope leaving both ends large and rounded. With scissors, clip 1 1/2 inches into the center of each end. Separate and lay the cut sides flat on a large sprayed baking pan. They will look like bones. Brush well with melted butter and sprinkle with Parmesan cheese and poppy seeds. Cover with plastic wrap and let rise about 20-30 minutes. Remove wrap and bake at 350°F 15-20 minutes. Serve with Halloween Dip, if desired

Pumpkin Cornmeal Waffles with Cinnamon Maple Syrup, Whipped Cream, and Sea Salt Pecans

Cinnamon Maple Cream Syrup

Ingredients:

·   1/2 cup brown sugar

·   1/2 cup granulated sugar

·   1/4 water

·   1/2 cup maple

·   1//2 cup heavy cream

·   1/2 tsp vanilla

·   1/2 tsp cinnamon

Method:

In a small saucepan, bring sugars and water to a boil. Boil until sugar dissolves. Remove from heat and whisk in maple syrup, cream, vanilla, and cinnamon. Serve warm or cool, according to preference.

Makes 2 1/2 cups

Whipped Cream

Ingredients:

·   1 cup Whipping Cream

·   ¼ cup Confectioner's Sugar

·   ½ tsp Vanilla Extract

Method:

Combine all ingredients in a medium sized mixing bowl and beat until soft peaks form.

Pumpkin Cornmeal Waffles

Ingredients:

·   1 1/2 cups flour

·   1 cup corn flour or finely ground corn meal

·   3 3/4 tsp baking powder

·   1 1/4 tsp kosher salt

·   1/2 cup brown sugar

·   2 tsp cinnamon

·   1 tsp ginger

·   Dash of cloves

·   4 eggs

·   1 cup pumpkin purée

·   1 cup buttermilk

·   1 cup whole milk

·   6 tbsp butter, melted

·   1/2 cup chopped sea salt pecans

Method:

In a medium sized mixing bowl, whisk together flour, corn flour, baking powder, salt, brown sugar, cinnamon, ginger and cloves. Set aside.

In another bowl, whisk together eggs, pumpkin, buttermilk, milk, and melted butter.

Add to flour mixture and stir until just moistened.

Cook waffles on low according to manufactures instructions until lightly browned and crisp.

Serve with hot with Cinnamon Maple Cream Syrup and sweetened whipped cream and garnish with salted pecans.

* Waffle batter can be made the night before and refrigerated.

4-6 servings