Pumpkin Pancakes

Ingredients:
1 ¼ cups flour

3 tablespoons sugar

2 teaspoons baking powder

½ teaspoon salt

½ teaspoon cinnamon

1 ½ teaspoon pumpkin pie spice

1 cup milk

½ cup pumpkin puree

2 ounces cream cheese, softened

2 tablespoons oil

3 egg whites

Method:

In a medium bowl combine the flour, sugar, baking powder, salt, cinnamon, and pumpkin pie spice. Set aside. In a large bowl combine the milk, pumpkin, cream cheese, and oil. Mix well. Add in the dry ingredients, mix until well combined. Set aside. In a medium bowl, whip the eggs whites to a stiff peak using an electric mixer. Gently fold into pancake batter. Cook on a hot griddle or skillet until golden on each side. Serve with homemade syrup. Enjoy!

Homemade Syrup

Sugar Cookies

Ingredients:

1 ½ cups margarine

2 cups sugar

6 eggs

4 teaspoons vanilla extract

7 cups flour

2 tablespoons baking powder

½ teaspoon salt

Method:

Preheat oven to 350 degrees. In a large bowl, cream together the margarine and sugar, using an electric mixer. Add eggs and vanilla. In a separate bowl combine the flour baking powder and salt. Add to the wet ingredients, mix until dough comes together. Roll dough out about ¼ inch thick on a floured surface. Cut into desired shapes. Place on a cookie sheet lined with parchment paper. Bake for 6-10 minutes. Don’t over bake, they don’t brown; bake until the center is firm when lightly touched. Cool on a cooling rack. Frost and decorate cooled cookies.

Frosting:

½ cup softened butter

4 cups powdered sugar

1 ½ teaspoons vanilla extract

6 tablespoons milk, divided

Blend the butter and sugar in a large bowl using an electric mixer. Add the vanilla and milk, one tablespoon at a time until frosting is smooth and is able to spread easily. Add desired food colorings.

Tip: To make chocolate frosting add a ¼ cup cocoa powder when mixing the powdered sugar and butter.

Pumpkin Dip

Ingredients:

8 ounces cream cheese, softened

2 cups powdered sugar

1 (15oz) can pumpkin puree

1 tablespoon cinnamon

1 tablespoon pumpkin pie spice

1 teaspoon frozen orange juice concentrate, thawed

Apples

Ginger snaps

Method:

In a medium bowl blend the cream cheese and powdered sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon and pumpkin pie spice. Add in the orange juice concentrate mix until well blended. Chill until serving. Serve with apple slices and ginger snaps. Enjoy!

Spider Web Layered Dip

Ingredients:

1 can refried beans

1 Tablespoon taco seasoning packet

1 container sour cream

1 jar salsa con queso (Medium or hot)

3 avocados

2 limes

½ teaspoon each garlic and onion powders

Salt

Sliced olives

1 tomato, chopped

Shredded cheese
Tortilla chips

Method:

In a small bowl mix together the refried beans and taco seasoning. Spread thinly in an even layer onto a large plate. Next spread a thin layer of sour cream (using about 1/2-3/4 of the sour cream). Then spread a thin layer of the salsa con queso, (using about ½ of the jar). Next in a medium bowl mash together the avocados, zest of l lime, juice of 1 ½-2 limes, garlic powder, onion powder, and salt to taste. Spread over the queso layer. Place some sour cream into a piping bag or a zip top bag, cut the corner and pipe a curly ring, starting in the center, around the top of the guacamole layer. Gently pull a knife through the sour cream in straight lines to make the web. Make spiders out of olives and place extra olives around the edge. Sprinkle with chopped tomatoes and cheese. Serve with tortilla chips. Enjoy!

Spider Cheese Ball

Ingredients:

12 ounces cream cheese, softened

4 tablespoons butter, softened

½ teaspoon vanilla extract

¾ cup powdered sugar

2 tablespoons light brown sugar

¾ cup mini chocolate chips

Chocolate sprinkles

Chocolate licorice

M&Ms

Vanilla wafers

Method:

In a medium bowl, using an electric mixer beat cream cheese, butter and vanilla until smooth. Add the powdered sugar and mix well. Add the brown sugar and mix well. Stir in chocolate chips. Place a small amount of mixture onto plastic wrap and wrap it up forming a ball for the spiders head. Place remaining amount onto plastic wrap and form into a ball for the body. Place both in the freezer for at least 10 minutes or until firmed up. Roll each ball in chocolate sprinkles and place onto a plate. Cut 4 licorices in half and push into the sides to create the legs. Add M&Ms for the eyes and a design on the body if desired. Serve with vanilla wafers for dipping. Enjoy!

Witch Hats

Ingredients:

Dark Chocolate Fudge Striped Cookies

Hershey Kisses

Orange candy melts

Method:

Un-wrap Hershey kisses. Lay out cookies onto a tray. Melt candy melts in microwave until smooth, stirring several times so it doesn’t burn. Dip the bottoms of the Kisses into the candy melts and place in the center of the cookies over the holes. Let the candy set. Enjoy!

Lemon Sour Cream Cake Pops

Ingredients:

1 lemon cake mix

3 eggs

1 cup milk

½ cup sour cream

1 container lemon frosting

Lollipop sticks

Candy melts

Method:

Preheat oven to 350 degrees. In a large bowl combine the cake mix, eggs, milk and sour cream, mix well. Pour batter into a greased 9x13 baking dish and bake for 28-33 minutes. Remove from oven and cool completely. Crumble the cake into a large bowl. Add the frosting and mix with your hands, or the back of a spoon. Form into balls and freeze for several hours until firm. Remove from freezer. Reshape balls so they are completely smooth. Push the lollipop sticks into the center of each ball. Dip into desired color of candy melts, place on parchment paper to harden. Decorate however you please. Enjoy!