Witches' Hats

Witches' Hats
2 pkg Keebler Fudge Stripe cookies
1 pkg Hershey's Kisses
orange frosting

1. Place cookies upside down; pipe frosting around the hole in the middle of each cookie.
2. Center kisses in the middle of the cookie; let sit to firm up frosting before serving.

I used Hershey's Hugs for these hats.

Pumpkin Rolls

Pumpkin Rolls
2 cans crescent rolls
4 oz cream cheese, softened
6 T brown sugar
1/4 c canned pumpkin
1 t pumpkin pie spice

1. Preheat oven to 350* and grease a 9x9 pan OR a loaf pan (see #4).
2. Unroll the crescent rolls and place them side by side to make a long rectangle; use a rolling pin to bring the seams together so that it's one continuous piece.
3. In a small bowl, beat together remaining ingredients; spread over crescent dough, leaving about 1/2" border on the long sides.
4. Starting on one long side, roll up the dough. Now you can either slice like cinnamon rolls (9x9 pan), or bake as a log and slice after baking (loaf pan).
5. Bake for 30 minutes, until golden brown. Let cool for 5-10 minutes before frosting.

Pumpkin Cream Cheese Frosting
4 oz cream cheese, softened
1/2 c powdered sugar
1 t vanilla
2 t canned pumpkin

1.  In the same bowl you used before (no need to dirty another dish, just rinse it out), cream all ingredients.

Mini Pumpkin Candy Cookies

Mini Pumpkin Candy Cookies
1 c butter, softened
2 c brown sugar
2 T milk
2 t vanilla
2 eggs
3 1/2 c flour
1 t baking soda
2 t baking powder
1/2 t salt
1- 12 oz bag white chocolate chips
1 lb bag candy pumpkins

1. Preheat oven to 350*; grease a cookie sheet.
2. In stand mixer, cream together butter, sugar, milk, vanilla, and eggs; sift in flour, baking soda, baking powder, and salt. Combine and then mix in chocolate chips.
3. Roll dough into about 2" balls and then push a pumpkin into the middle of the ball and wrap the dough around it. Make sure you can't see any part of the pumpkin.
4. Place the dough balls on the cookie sheet and bake for 10-12 minutes.
5. Immediately place another pumpkin in the center of each cookie and press it down slowly; let sit on the cookie sheet for about 5-10 minutes before transferring to a cooling rack. 

Pumpkin Pie Crescents

Pumpkin Pie Crescents
2 cans crescents
4 oz cream cheese, softened
1 c canned pumpkin
2 t + 1 T pumpkin pie spice, separated
1/2 c sugar, separated

1. Preheat oven to 375*; line a cookie sheet with foil and grease.
2. Roll out crescents and cut each in half, lengthwise.
3. Beat cream cheese and pumpkin; stir in 2 teaspoons pumpkin pie spice and 1/4 c sugar.
4. Spoon mixture on to each crescent and roll up.
5. Combine remaining tablespoon pumpkin pie spice and 1/4 c sugar; roll each of the crescents in the sugar mixture.
6. Place crescents on baking sheet and bake for 15-18 minutes.

 

Meat & Potatoes Casserole

Meat & Potatoes Casserole
1 lb lean ground beef
1 onion, finely chopped
1- 10.75 oz can cream of mushroom soup
1/4 c milk
3 c frozen mixed vegetables
1-1 1/2 c Cheddar cheese
16 oz bag frozen potatoes (hash browns, tater tots, new potatoes, etc)

1. Preheat oven to 400*; lightly grease a 9x13 pan.
2. In a large pan, sweat onions over medium-high heat; add beef and cook thoroughly.
3. In a small bowl, mix soup and milk; combine with onions and beef, and spread evenly on the bottom of the 9x13 pan.
4. Layer veggies, half of the cheese, the potatoes, and the rest of the cheese.
5. Bake for 45-50 minutes, until cooked through and cheese melted.