Pumpkin Cookie Dip

Pumpkin Cookie Dip- Bryn Thomspon
1 (8oz) pkg. cream cheese softened
2 (7oz) jars marshmallow creme
1 (15oz) can solid-packed pumpkin
1 tsp. cinnamon
1 tsp. grated orange peel

Serve with: gingersnaps, vanilla wafers, or apples

In mixing bowl beat the cream cheese and marshmallow creme until
smooth. Stir in the pumpkin, cinnamon and orange peel. Store in
refrigerator. Makes 4 cups.


Amazing Molasses Cookies- Erin Bylund
1/2 c. butter + 1/4c. shortning
1 c. sugar
1/4 c. molasses
1 egg
2-21/2 c. flour
2 tsp. soda
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. ginger
1/2 tsp salt

Cream butter and sugar. Beat in molasses and egg until fluffy. Stir in
dry ingredients. Chill. Bake in lined pan @325 for 10-12 minutes.
(When I made them for taste night I left out the cloves and added
another tsp. of cinnamon...mostly because I was out of cloves and I
love cinnamon...then I rolled them into tiny balls and rolled them in
sugar before baking. Since they were smaller they baked for less time)