From the garden to the table: 2011

Tuesday, December 6, 2011

Cheesecake Cookie Cups

Prep:

15 mins

Cooking:

25 mins

Level:

Easy

Cooling:

60 mins

Yields: 24

Ingredients

1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
2 pkgs. (8 oz. each) cream cheese, room temperature
1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
2 large eggs
2 teaspoons vanilla extract
1 can (21 oz.) cherry pie filling

Directions

PREHEAT oven to 325° F. Paper-line 24 muffin cups. Place one piece of cookie dough in each muffin cup.

BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.

BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.

BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top each with level tablespoon of pie filling. Refrigerate for 1 hour.

Thursday, December 1, 2011

Inside-Out Peanut Butter Cookies

On The Go Breakfast Bars

After baking, freeze or store leftovers in refrigerator

Ingredients

1 package "On the Go" Breakfast Bar Mix
1/2 cup light olive oil
1 cup unsweetened applesauce
3/4 cup agave syrup or honey

Cooking Directions

Mix cranberries, blueberries, and slivered almonds into the flour mixture.
In another bowl blend together olive oil, applesauce and agave or honey.
Pour into flour mixture, blend well. Spread into 8x11, lightly oiled pan.
Bake at 350 degrees for 20-25 minutes. Let cool.
Cut into 3x2 inch bars. Wrap and Freeze.
For Muffins - Pour batter into muffin cups. Bake at 350 degrees for 20-25 minutes. Makes 12 muffins.

Sunday, November 27, 2011

Rudolph the Red-nosed Cupcake

Ingredients

A cooled cupcake (baked from your favorite recipe) Chocolate frosting
Round, red lollipops (we used a Blow Pop)
M&M's candies

Black decorators' gel frosting
Pretzels
Red shoestring licorice

Instructions

To make one, first frost a cooled cupcake (baked from your favorite recipe) with chocolate frosting.
Unwrap a round, red lollipop (we used a Blow Pop), trim the stem slightly, and stick it into the center of the cupcake for Rudolph's very shiny nose.
For eyes, set 2 M&M's candies in place, then dot them with black decorators' gel frosting. Carefully break large thin pretzels into antler shapes (this may take some practice!) and insert them into the top of the cupcake. Finally, add a short piece of red shoestring licorice for a mouth

Friday, November 25, 2011

Sand Art Brownies

"Mix ingredients in a wide mouth quart size jar, just like sand art that kids make today

5/8 cup of all purpose flour
3/4 tsp salt
1/3 cup cocoa
1/2 cup flour
2/3 cup brown sugar
2/3 cup white sugar
1/2 cup chocolate chips
1/2 cup vanilla chips
1/2 cup walnuts

Mix the first flour and salt together and put into the bottom of a quart jar. Layer the rest of the ingredients in the order they are given.

Attach a tag with the following directions to the jar:
1) Preheat oven to 350 F. Grease a 9x9 pan.
2) Pour contents of jar in a large bowl and mix well.
3) Stir in 1 tsp vanilla, 2/3 cup of oil, and 3 eggs. Beat until just combined.
4) Pour batter into pan and bake for 25-30 minutes.

Note: Cover the top of the jar with a pretty fabric and print a fancy tag to tie around the top. They make very personal and attractive gifts.

Thursday, November 24, 2011

How to cook a butterball turkey

Preheat oven to 325 degrees. Remove turkey from bag. Drain juices wash and pat dry with clean paper towels.
Place turkey lifter across full length of flat rack in a shallow roasting pan, 2 to 2 1/2 inches deep.
Tuck wings back to hold the neck skin in place. Doing so will help stabilize the turkey in the pan and when carving. Place thawed or fresh turkey, breast up, on the turkey lifter. Raise one loop over wings and breast, and the other loop over drumsticks. Rest loops on turkey, not over edge of pan during roasting.
Brush skin lightly with vegetable oil or spray with cooking spray to prevent the skin from drying.
Insert oven-safe meat thermometer deep into the lower part of the thigh muscle but not touching the bone. When thigh is up to temperature and if turkey is stuffed, move thermometer to center of stuffing. Stuffing should be 165 degrees when done.
Place your turkey in the pre-heated oven at 325 degrees.
When the turkey is about 2/3 done, loosely cover the breast and top of drumsticks with a piece of lightweight foil to prevent overcooking.
Use this roasting schedule as a guide and start checking for doneness about 30 minutes before end of recommended cooking times.

Your turkey is done when the meat thermometer reaches the following temperatures:
180 degrees deep in the thigh. At this temperature juices should be clear, not reddish pink, when thigh muscle is pierced deeply.

165 degrees in the center of the stuffing, if turkey is stuffed.

Lift roasted turkey onto platter with turkey lifter and discard lifter.
Before removing stuffing and carving, let your turkey stand 15 minutes to allow juices to set.

Net Weight (lb.)	Unstuffed (hrs.)	Stuffed (hrs.)
4½ to 7	2 to 2½	2¼ to 2¾
7 to 9	2½ to 3	2¾ to 3½
9 to 18	3 to 3½	3¾ to 4½
18 to 22	3½ to 4	4½ to 5
22 to 24	4 to 4½	5 to 5½
24 to 30	4½ to 5	5½ to 6¼

Frozen Stuffed Whole Turkey

Preheat oven to 325 degrees. DO NOT THAW. Remove giblets, neck, and gravy packets by holding under running water.
Place turkey lifter across full length of flat rack in shallow roasting pan 2 to 2 1/2 inches deep.
Place frozen stuffed turkey, breast up, on turkey lifter. Raise one loop over wings and breast, and the other loop over drumsticks. Rest loops on turkey, not over edge of pan during roasting.
Brush skin with cooking oil or spray with cooking spray to prevent skin from drying.
Shield the neck and exposed stuffing with lightweight foil to prevent over-browning. Place your turkey in the preheated oven at 325 degrees.
When the turkey is about 3/4 done, loosely cover the breast and top of drumsticks with a piece of lightweight foil to prevent overcooking.
After about 3 hours, insert an oven-safe thermometer deep into the lower part of the thigh muscle but not touching the bone.
Use the roasting schedule below as a guide and start checking for doneness about 30 minutes before end of recommended cooking times.
Your turkey is done when the meat thermometer reaches the following temperatures:
- 180 degrees deep in the thigh. At this temperature, juices should be clear, not reddish pink, when thigh muscle is pierced deeply.
- 165 degrees in the center of the stuffing.
Lift roasted turkey onto platter with turkey lifter and discard lifter.
Before removing stuffing and carving, let your turkey stand 15 minutes to allow juices to set.

Net Weight (lb.)	Stuffed (hrs.)
7 to 9	4 to 4½
9 to 12	4½ to 5
12 to 14	5 to 6

Fully Cooked Smoked and Baked Whole Turkeys

Preheat oven to 325 degrees. Remove wrapper. DO NOT STUFF.
Place thawed turkey, breast side up, on flat rack in shallow roasting pan 2 to 2 1/2 inches deep.
Brush skin with cooking oil or spray with cooking spray to prevent the skin from drying.
Insert oven-safe meat thermometer deep into the lower part of the thigh muscle, but not touching the bone.
Place your turkey in the pre-heated oven at 325 degrees and heat until hot (140 degrees).
- For Smoked Turkey: Cover pan completely with foil for the entire cooking time.
- For Baked Turkey: Cover breast loosely with lightweight foil after 1 to 1 1/4 hours to prevent over-browning and drying of breast.
Use the roasting schedule below as a guide and start checking for doneness about 30 minutes before end of recommended cooking times.
Your turkey is done when the meat thermometer reaches 140 degrees deep in the thigh.
Carve and serve immediately.

Net Weight (lb.)	Baked Thawed (hrs.)	Baked Frozen (hrs.)	Smoked Thawed (hrs.)
8 to 10	1¼ to 1¾	2¼ to 3¼	1¼ to 1½
10 to 16	1¾ to 2¼	2¾ to 3¾	1½ to 2
16 to 18	2¼ to 2½	3¼ to 4	2 to 2½

Whole Turkey Breast

Preheat oven to 325 degrees.
Remove whole breast from bag. Drain juices and pat dry with clean paper towels.
Place prepared breast, skin side up, on a flat roasting rack in a 2-inch deep roasting pan. Do not add water to pan. Brush skin lightly with vegetable oil or spray with cooking spray to prevent any drying of skin.
Roast uncovered according to time guidelines below or until meat thermometer in thickest part of muscle reaches 170 degrees. If breast is stuffed, center of stuffing should be 165 degrees.
Roasting time will vary from guidelines above if turkey is covered or placed in an oven-cooking bag.

Size (lb.)	Unstuffed (hrs.)	Stuffed (hrs.)
3 to 5½	1½ to 2¼	2 to 2¾
5½ to 9	2¼ to 2¾	2¾ to 3¼

You may roast your whole turkey breast from a frozen state as well. In that case:

Roast skin side down, uncovered, on a flat rack in a 2-inch deep open roasting pan at 325 degrees for the first hour.
Carefully remove gravy packet and refrigerate packet for future use. Turn breast skin side up and brush skin lightly with a vegetable oil or spray with cooking spray to prevent any drying of skin.
Roast uncovered according to time guidelines below or until meat thermometer in thickest part of muscle reaches 170 degrees. If breast is stuffed, center of stuffing should be 165 degrees.
Let breast stand 10 minutes before carving.

Size (lb.)	Unstuffed (hrs.)
3 to 5½	3 to 3¾
5½ to 9	3¾ to 4½

Fully Cooked Baked and Smoked Whole Turkey Breast

Preheat oven to 325 degrees.
Remove whole breast from bag. DO NOT STUFF. Pat dry with clean paper towels.
Place breast, skin side up, on a flat roasting rack in a 2-inch deep roasting pan. Do not add water to pan. Brush skin lightly with vegetable oil or spray with cooking spray to prevent any drying of skin.
Baked Whole Turkey Breast: Place in oven and heat until hot (140 degrees) in the thickest part of the muscle. Cover breast loosely with foil after 1 hour to prevent over-browning and drying of breast.
Smoked Whole Turkey Breast: Cover pan with foil and place in oven. Heat until warm.
Carve and serve immediately.

Size (lb.)	Baked (hrs.)	Smoked (hrs.)
4 to 7	1½ to 1¾	1¼ to 1¾

Boneless Roasts

Preheat oven to 325 degrees.
Remove outer plastic netting and packaging. Leave inner string netting on the roast. Drain juices and pat dry with clean paper towels. For easier net removal before serving, lift string netting and shift position on roast. Refrigerate gravy packet.
Place prepared roast, skin side up, on a flat roasting rack in 2-inch deep roasting pan. Do not add water to pan.
Roast uncovered according to time guidelines below or until meat thermometer in center of the breast roast (all white meat) reaches 170 degrees and the center of the turkey roast (white/dark meat) reaches 175 degrees.
Roasting time will vary from guidelines above if roast is covered or placed in an oven-cooking bag. For easier net removal after roasting, wrap roast in foil and let stand 10 minutes. Remove netting and slice roast.

Thawed (hrs.)	Frozen (hrs.)
1¾ to 2	2½ to 3

Roasts may be cooked from frozen:

Preheat oven to 325 degrees.
Remove gravy packet with spatula and refrigerate. You cannot shift string netting, so it is important to wrap in foil after roasting.
Place prepared roast, skin side up, on a flat roasting rack in a 2-inch deep roasting pan. Do not add water to pan.
Roast uncovered according to time guidelines below or until meat thermometer in center of the breast roast (all white meat) reaches 170 degrees and the center of the turkey roast (white/dark meat) reaches 175 degrees.
For easier net removal after roasting, wrap roast in foil and let stand 10 minutes. Remove netting and slice roast.

Monday, November 21, 2011

Buckeye Balls

Ingredients

1/2 cup butter, melted
1 pound confectioners' sugar
1 1/2 cups peanut butter
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
1 tablespoon shortening

Directions

Combine the melted butter or margarine, confectioners' sugar, peanut butter and the vanilla together and mix well. Refrigerate for 1 hour or until firm. Roll into 1 inch balls and place on waxed paper.
In the top half of a double boiler melt the chocolate chips and shortening, stirring constantly. Use a toothpick to dip balls into the melted chocolate, leaving a small uncovered area so balls resemble buckeyes. Place balls on waxed paper. Use fingers to blend in toothpick holes. Refrigerate until chocolate is firm. Enjoy!

Saturday, November 19, 2011

Chocolate Chip Cherry Cookies

Yield: 2 dozen cookies

Ingredients

1 cup plus 1.5 tablespoons Unbleached White Flour
1/3 teaspoon kosher salt
1/3 teaspoon baking soda
1 stick unsalted butter
1 cup granulated sugar
1/3 cup brown sugar
3/4 teaspoon pure vanilla
5 ounces semi-sweet chocolate chips
4 ounces chopped 60% cocoa chocolate
1/2 cup dried cherries
2 eggs

Cooking Directions

Preheat the oven to 375 degrees F. Line baking sheet with parchment paper or silicon pads.
Whisk together the flour, salt and baking soda in a large bowl.
Place the butter in the bowl on an electric stand mixer fitted with paddle attachment and beat until smooth, about 1 minute. Add the sugars and continue mixing, scraping down the sides and bottom of the bowl until light and fluffy, about 2 minutes longer. Add the eggs, 1 at a time, and the vanilla extract, beating until incorporated.
Add half of the flour and mix until just incorporated. Add the remaining flour, again mixing until just combined. Remove the bowl from the stand and fold in the chocolate chunks.
Using a small ice cream scoop, spoon the dough onto a baking sheet, leaving at least 2 inches between each cookie and bake on the middle rack until the cookies are lightly golden brown and still soft in the middle, about 11 minutes. Let cookies rest for 2 minutes on the baking sheet before removing them to a baking rack with a wide metal spatula. Let the cookies cool on the baking rack for a few minutes before eating. Repeat with remaining dough.

Based on a recipe from Bobby Flay

Buttercrunch Toffee

1 cup almonds
1 Tbsp water
4 Tbsp butter, cut into pieces
1/2 cup sugar
2 Tbsp packed dark or light brown sugar
1/8 tsp baking soda
1/2 tsp vanilla extract
1/2 cup chocolate chips, OR 3 oz bittersweet or semisweet chocolate, chopped

Directions:

Using half the chopped almonds, form an 8-inch circle in a even layer on an ungreased baking sheet.

Fit a small, heavy-duty saucepan with a candy thermometer, then add the water, butter, granulated sugar, and brown sugar, mixing them together. Have the baking soda and vanilla measured and ready.

Cook the mixture over medium heat, stirring as little as possible. When the mixture reaches 300ºF, remove the pan from the heat and immediately stir in the baking soda and vanilla. Mix just until combined; don't overstir.

Right away, pour the hot toffee mixture over the circle of almonds on the baking sheet. Using as little movement as possible, spread the toffee to cover the circle.

Scatter the chocolate pieces over the toffee and wait 2 minutes to allow them to melt. Use a spatula to spread the chocolate into an even layer, then scatter the remaining chopped almonds on top, pressing them into the chocolate. Cool completely, until the chocolate is firm. Depending on the temperature of your kitchen, you may need to cool it in the refrigerator. Remove it once the chocolate has hardened.

Friday, November 18, 2011

Pumpkin Gingerbread Trifle

Ingredients

2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional

Directions

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl if you do not had a Trifle dish.

Monday, November 14, 2011

Oven-Roasted Pulled Pork Sandwiches

Ingredients

Dry Rub:

3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse salt
1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt

Cider Vinegar Barbecue Sauce:

1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
12 hamburger buns
1 recipe Spicy Slaw, recipe follows
Pickle spears

Directions

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.

Preheat the oven to 300 degrees F.
Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it's falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.
To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.
Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and "pull" the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat.
To serve, spoon the pulled pork mixture onto the bottom 1/2 of the hamburger bun, and top with the spicy slaw. Serve with pickle spears and the remaining sauce on the side

Bar-B-Que Sauce

Ingredients

1/2 cup ketchup
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon cider vinegar
1 dash hot pepper sauce
1 teaspoon garlic powder
1/4 teaspoon mustard powder
1/4 teaspoon salt

Directions

In a small saucepan over medium heat, stir together the ketchup, brown sugar, Worcestershire sauce, vinegar, hot pepper sauce, garlic powder, mustard powder, and salt. Bring to a simmer, then remove from heat and allow to cool slightly before brushing on your favorite meat

Sunday, November 13, 2011

Pumpkin Lasagne

No need to roast fresh pumpkin for this dish (although you certainly could); using canned unseasoned pumpkin puree is much quicker, and it works just fine. Like most lasagnes, this one is easier to cut if left to set for ten minutes or so before serving.

VEGETARIAN

2 tablespoons olive oil
2 onions, chopped
2 pounds Swiss chard, tough stems removed, leaves washed well and chopped
2 1/4 teaspoons salt
1 teaspoon fresh-ground black pepper
1 teaspoon dried sage
1/2 teaspoon grated nutmeg
3 cups canned pumpkin puree (one 28-ounce can)
1 1/2 cups heavy cream
1 1/2 cups grated Parmesan
1/2 cup milk
9 no-boil lasagne noodles (about 6 ounces)
1 tablespoon butter

In a large nonstick frying pan, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high and add the chard, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg. Cook, stirring, until the chard is wilted and no liquid remains in the pan, 5 to 10 minutes.
Heat the oven to 400°. In a medium bowl, mix together 2 cups of the pumpkin, 3/4 cup cream, 1/2 cup Parmesan, and the remaining 1 1/4 teaspoons salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg.
Pour the milk into an 8-by-12-inch baking dish. Top the milk with one third of the noodles, then spread half the pumpkin mixture over the noodles. Layer half the Swiss chard over the pumpkin and top with a second layer of noodles. Repeat with another layer of pumpkin, Swiss chard, and noodles. Combine the remaining 1 cup of pumpkin and 3/4 cup of cream. Spread the mixture evenly over the top of the lasagne, sprinkle with the remaining 1 cup of Parmesan, and dot with the butter. Cover with aluminum foil and bake for 20 minutes. Uncover and bake until golden, about 15 minutes more.

Cheesy Green Bean Casserole

1: can (10 3/4 oz) condensed cream of mushroom soup

1: cup shredded American-Cheddar cheese blend (4 oz)

1: teaspoon soy sauce

1: bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen cut green beans, thawed, drained

1: small red or green bell pepper, chopped (1/2 cup)

1 1/2: cups Cheddar French-fried onions (from 6-oz can)

1 Heat oven to 350°F. In 1 1/2-quart casserole, stir together soup, cheese blend and soy sauce. Stir in green beans, bell pepper and 1 cup of the onions.
2 Cover; bake about 30 minutes or until beans are tender and mixture is heated through. Stir; top with remaining 1/2 cup onions.
3 Bake uncovered about 5 minutes longer or until onions are brown and crisp.

Caramel Walnut Cake

Ingredients:

Topping
1 cup firmly packed brown sugar
1/2 cup margarine or butter
1/4 cup heavy cream
1 cup chopped walnuts
Cake
1 1/2 cups sugar
1/2 cup softened margarine or butter
1 cup ripe banana, mashed
3 eggs
2 1/2 cups unbleached white flour
1 1/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk
Filling
1/2 cup sugar
3 Tbs all-purpose flour
1/4 tsp salt
1 cup low-fat milk or whole milk
1 egg, beaten
2 tsp vanilla
1 Tbs margarine or butter
2 medium thinly sliced bananas
Directions:
TOPPING:

Place brown sugar, margarine, and cream in a small saucepan. Heat over low heat just until margarine melts, stirring constantly.
Pour over bottoms of three 8″ or 9″ round baking pans, & sprinkle with walnuts.

CAKE:

Place sugar and margarine in mixer bowl and cream for about 2 minutes.
Add banana and vanilla, mix thoroughly.
Add eggs, one at a time, mixing about 15 seconds between each addition on low speed.
Combine flour, baking powder, baking soda, and salt in small bowl.
Add half of the flour mixture to the sugar mixture and mix for about 30 seconds on low speed.
Add buttermilk and remaining flour mixture. Gradually increase spead to high and beat about 30-45 seconds.
Spread batter evenly over nut mixture in pans.
BAKE: 350°F for 25 – 30 minutes until toothpick inserted in center comes out clean.
Cool in pans about 3 minutes. Remove from pans by inverting on to wire racks. (This is very important, if you don’t let them cool long enough, the topping runs off the cake, too cool, and it stays in the pan).

FILLING:

Combine sugar, flour and salt in medium saucepan.
Gradually stir in milk.
Heat to boiling over medium heat, stirring constantly.
Beat the egg in a separate bowl.
Stir 4 to 5 tablespoons of hot mixture into beaten egg, 1 tablespoon at a time, mixing between each addition.
Pour egg mixture into saucepan with remaining hot mixture. Cook until mixture is thick & bubbly, stirring constantly.
Remove from heat and stir in vanilla and margarine. Cool slightly.
Refrigerate 1 hour or more until cake is cool and ready to assemble.

ASSEMBLE CAKE:

(Save nicest looking layer for the top). Place one cake layer, nut side up on serving plate.
Spread with half of filling. Arrange about half of banana slices over filling.
Top with second layer, nut side up. Spread with remaining filling and banana slices.
Top with remaining cake layer, nut side up.

Store in refrigerator.
Adapted From: KitchenAid

Saturday, November 12, 2011

Bit Rebels – The Plant Whisperer: Makes Your Plants Talk To You

Friday, November 11, 2011

Pumpkin Whoopie Pies

1: pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1: tablespoon Gold Medal® all-purpose flour

1/2: cup canned pumpkin (not pumpkin pie mix)

1/3: cup butter or margarine, softened

2: teaspoons ground cinnamon

1: egg

Filling

2/3: cup marshmallow creme (from 7-oz jar)

1/3: cup butter or margarine, softened

2/3: cup powdered sugar

1 Heat oven to 375°F. In large bowl, stir together cookie mix and flour. Add remaining cookie ingredients; stir until stiff dough forms.
2 Onto ungreased cookie sheets, drop dough by 36 rounded teaspoonfuls 2 inches apart. Lightly press tops with floured fingertips to flatten slightly.
3 Bake 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4 In medium bowl, beat filling ingredients with electric mixer until light and fluffy. For each whoopie pie, spread about 2 teaspoons of the filling on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press together. Store tightly covered in refrigerator. Sprinkle with additional powdered sugar just before serving.