Week 9 Pumpkin Chocolate Chip Cookies

The BEST Homemade Cookies

1/2 cup vegetable oil

1 cup of 100% pure pumpkin purée 

1 cup of sugar 

1 egg
1tsp vanilla

1 tsp baking soda

1/2 tsp salt

1 tsp milk

2 tsp cinnamon

2 tsp baking powder

2 cups of all purpose flour

2 cups of semi-sweet chocolate chips

Directions-

Combine oil, pumpkin purée, sugar, vanilla and egg. In a separate bowl, combine baking soda and milk. Add to pumpkin purée mixture. In a separate bowl, combine cinnamon, baking powder, salt & flour. Fold in chocolate chips. Preheat oven at 350 degrees. Allow batter to sit for 15 mins. Using a cookie scoop, place cookies two inches apart on cookie sheet. 

Week 8 Halloween Eyeballs

Eyeball Cookies Bites

Ingredients:

1 package of your favorite cookies like Oreos
8 oz of cream cheese

Directions:
Using a food processor, process cookies into crumbs
Once cookies resemble fine crumbs, add cream cheese
Blend until cookie crumbs become a dough-like ball
Shape dough into 2 inch balls

Melt chocolate of your choice. We used Almond Bark. Wilton Candy melts also work great. Dip the dough ball into the melted chocolate and decorate. We used gummy eyeballs and sprinkles.

Let the chocolate harden and enjoy. You may also use cake pop sticks and place them on sticks.

Week 8 Pumpkin Pie Bites

PUMPKIN PIE BITES

Ingredients

2 tubes of refrigerated crescent rolls

PUMPKIN PIE FILLING:

1/2 block of cream cheese (4oz)

1 cup canned pumpkin (not pumpkin pie filling)

1 1/2 tsp pumpkin pie spice

3-4 Tbsp sugar (depending on how sweet you want the filling)

For coating the pumpkin pie bites

4 Tbsp sugar for topping

1 Tbsp of pumpkin spice

Directions

1. Roll each crescent roll out and cut lengthwise in 2.

2. Mix together the pumpkin pie filling with the cream cheese, spices, and sugar. Beat together until fluffy and creamy.

3. Spread 1 tablespoon (or more) of the filling along with the crescent roll and roll it up.

4. Mix together 4 Tablespoons of sugar and 1 Tablespoon Pumpkin Pie Spice; Roll each pumpkin pie croissant in it.

5. Bake at 375 F degrees for 15-18 minutes.

Week 7 Pumpkin Pasta Sauce-Advanced Class

Pumpkin Pasta Sauce

Description

This Pumpkin Pasta Sauce is a savory blend of pumpkin and tomatoes, with a hint of sweet.  Serve over your favorite pasta or even sautéed vegetables!

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• 2 Tablespoons olive oil
• 1/2 small onion, finely diced
• 3–4 cloves garlic, minced
• 1 cup pumpkin puree
• 1 cup crushed tomatoes in puree, no salt added
• 1/2 Tablespoon dried basil
• 1/4 tsp chopped dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon dried sage
• pinch ground cinnamon
• 1/2 Tablespoon honey
• 1 cup half and half
• dried parsley, for garnish
• shredded parmesan, optional topping

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Instructions

1. Heat the olive oil in a large skillet; add the onion and saute for 4-5 minutes or until it begins to be translucent.  Add in the garlic and saute an additional 30-60 seconds.
2. 
   
3. Pour in the pumpkin puree, tomatoes, all the seasonings, and the honey.  Stir until well combined. Cook until the sauce begins to bubble, then stir in the half and half.  Continue cooking an additional 5 minutes, or until the sauce is heated through and bubbly.
4. Garnish with parsley, top with shredded parmesan cheese.  Serve over cooked pasta.

Week 7 Pumpkin Treats

Pumpkin Rice Krispie Treats

2 bags of mini marshmallows
1 box of Rice Krispies cereal
1/2 cup of butter
Food coloring
Tootsie rolls
Sour apple rope candy

Melt butter, add marshmallows, add orange food coloring or 1 drop of red and two drops of yellow. Once mixed and melted, add Rice Krispies. Mix. Let it cool Spray your hands with coconut cooking spray. Shape pumpkin. If it is falling apart, allow the Rice Krispie mix to cool down, a little. Form pumpkin, press in the center and add tootsie roll. Add leaf with rope candy.

Week 6 Mummy Hot Dogs

Hot Dog Mummies

• Ingredients

  ·      1 can (8 oz) Pillsbury™ refrigerated crescent rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet

  
  

  ·      10 hot dogs

  
  

  ·      If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.

  
• 3

  With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough.
  

  
  
• 4

  Wrap 4 pieces of dough around each hot dog to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On a non-greased large cookie sheet, place wrapped hot dogs, spray dough lightly with cooking spray.
  

  
  
• 5

  Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features.