For the crust
1 sleeve graham crackers (about 9 crackers)
½ stick (4 tablespoons) butter, melted
2 tablespoons sugar
2 tablespoons brown sugar
For the filling
1 8-ounce package cream cheese, softened to room temperature
1 15-ounce can pumpkin puree
3 teaspoons pumpkin pie spice
1 1-ounce package cheesecake-flavored instant pudding mix
1 14-ounce can sweetened condensed milk
1 12-ounce container frozen whipped topping, plus extra for garnish if desired
Place the graham crackers in the bowl of a food processor and pulse the crackers into fine crumbs.
Add the melted butter, sugar and brown sugar and pulse until combined.
Spoon the crumbs into individual 9-ounce plastic cups (or other individual sized cups for serving). Place in the refrigerator to set while you are preparing the filling.
In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until light and creamy.
Add the pumpkin, pumpkin pie spice, and pudding mix and beat until completely mixed, scraping down the sides and bottom of the bowl to ensure that all ingredients are well combined.
Add the sweetened condensed milk and mix again until well combined.
Change your stand mixture attachment to the wire whisk. On slow speed, fold in the tub of Cool Whip until well combined.
Allow the mixture to sit in the refrigerator for about an hour to firm up.
Using a large pastry bag with a large tip, or a spoon, top the graham cracker crust in each cup with the pumpkin mixture and refrigerate until ready to serve.
Garnish with additional whipped topping if desired.
MAKE ONE COOKIE!
1 tbsp butter melted
1 tbsp white sugar
1 tbsp brown sugar
3 drops of vanilla ...
pinch of salt
1 egg yolk
1/4 cup flour
2 tbsp chocolate chips
MICROWAVE 40-60 SEC IN A CUP OR BOWL
Viola! Single serving deep dish chocolate chip cookie!
1/4 cup unseasoned mashed potatoes
2 tablespoons milk
1 teaspoon vanilla extract
1 pinch salt...
1 (16 ounce) package confectioners' sugar
1 tablespoon confectioners' sugar for dusting
1/3 cup peanut butter, or as needed
Combine mashed potatoes, milk, vanilla extract, and salt in a bowl. Stir confectioners' sugar into potato mixture until a dough consistency is reached. Refrigerate dough until chilled, about 1 hour. Sprinkle confectioners' sugar on a cutting board or waxed paper.
Roll dough into a large rectangular shape on prepared surface. Spread enough peanut butter on top layer of dough to cover. Roll dough into a jelly roll shape; refrigerate roll for 1 hour. Slice dough into pinwheels to serve.
These start with 2 tubes of Pillsbury refrigerated crescent rolls. Roll each crescent roll out and cut lengthwise in 2. This recipe will make 32 mini croissants. Each croissant will get a generous teaspoon ...
4 oz. (1/2 block) of softened cream cheese
1 cup of canned pumpkin (not pumpkin pie filling)
1 – 2 T pumpkin pie spice (adjust to taste)
3 – 4 T sugar (granulated or powdered; adjust to taste if you want the filling sweeter)
Beat the above ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough.
Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it!Bake at 375* for about 13-15 minutes (this time is for on a baking stone) – you want them to be lightly browned and the dough baked through.
Easy to make.....
3/4 cup peanut butter
1 1/4 cup firmly packed brown sugar
1/2 cup shortening
3 tablespoons milk
1 tablespoon vanilla
1 3/4 cup all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
Chocolate-covered mini pretzels
Mini brown M&Ms
Regular-sized red M&Ms
Preheat oven to 375°F.
Combine brown sugar, peanut butter, shortening, milk, and vanilla in large bowl. Beat at medium speed until well blended. Add egg; beat until just blended.
In a separate bowl, combine flour, baking soda, and salt. Add to creamed mixture at low speed. Mix just until blended.
Form dough into 1-inch balls. To make reindeer-shaped cookies, pinch the bottom of the ball slightly to form a point, then gently flatten with your hand. Space cookies about 2 inches apart on a greased cookie sheet and bake for 7 to 8 minutes, until set or just beginning to brown.
Remove from oven and immediately (and gently) press two mini pretzels into the tops of the cookies for the reindeer’s antlers. Press two mini brown M&Ms in for the eyes and one red M&M for the nose (or any other color… some of mine ended up with green noses. They might be South Pole reindeer.).
Allow to cool 2 minutes on the baking sheet and then transfer to a wire rack or paper towel to cool completely.
Makes about 40 reindeer cookies.
1 tube Crescent rolls
1 Slice apple per triangle
1 Tbsp. Melted Butter...
Cinnamon & sugar
Preheat Oven to 350˚
1. Roll out the dough on a greased cookie sheet, brush with butter and sprinkle Brown Sugar and Cinnamon in individual pieces of dough.
2. Roll up an apple slice in the dough forming a crescent, brush with melted butter and top with cinnamon. Repeat for others.
3. Bake for 12-15 Mins at 350˚.
4. Remove from Oven, filling will be hot! Serve alone or with a dollop of Vanilla Ice Cream
Gobble Gobble Turkey Mix