Fall is one of my favorite seasons for all things cooking and baking! Today I’m sharing one of my go-to appetizers, soups and cookies! These are all recipes I’ve been making for many years and are staples in our home during the holiday season. The line up has you covered for the perfect get together… just add your favorite drinks and a side of bread and your meal is complete!
1- 3 oz. pkg. beef budding
1 Tbsp. mayo or miracle whip
1 cup natural shredded cheddar cheese
3 oz. pkg. softened cream cheese
1. Mix all ingredients together
2. Form into a ball
Serve with crackers and enjoy!
Easy Crock Pot Baked Potato Soup
1 bag (30-ounces) of frozen diced hash browns I used Ore Ida
1 box of chicken broth (32-ounces)
1 can of cream of chicken soup (10-ounces)
1 package cream cheese (8-ounces, not fat-free)
3 ounces of bacon bits
1 cup shredded cheddar cheese
salt and pepper to taste
1. Put the Ore Ida hash brown potatoes in the crock pot. Add in the chicken broth, cream of chicken soup and half of the bacon bits. Add a pinch of salt and pepper.
2. Cook on low for 8 hours or until hash browns potatoes are tender.
3. An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot. Mix a few times throughout the hour before serving.
4. Once the cream cheese is completely mixed in, it’s ready to serve.
5. Top with cheddar cheese and some additional bacon bits.
The Great Pumpkin Cookie
4 cups unsifted all purpose flour
2 cups quick or old fashioned oats, un-cooked
2 tsp. baking soda
2 tsp ground cinnamon
1 tsp salt
1- 1/2 cups butter or margarine,softened
2 cups firmly packed brown sugar
1 cup granulated sugar
1 tsp. vanilla extract
1 can LIBBY’S Solid Pack Pumpkin
Assorted candies, raisins or nuts- I just put a piece of candy corn on top
Icing or peanut butter to top
1. Preheat the over to 350
2. Combine flour, oats, baking soda, cinnamon and salt; set aside.
3. Cream butter; gradually add sugars, beating until light light and fluffy
4. Add egg and vanilla; mix well
5. Alternate additions of the dry ingredients and pumpkin, mixing well after each addition
6. If you desire raisins or nuts add those in at this time
Special Note: I recommend chilling the dough for an hour or two so it’s easier to drop onto the cookie sheets
7. For each cookie; drop 1/4 (I use a cookie scoop) cup dough onto lightly greased cookie sheet
-If you want to shape the cookies into pumpkins use a thin metal spatula or knife. Add a bit more dough to form a stem.
8. Bake at 350 for 16-20 min. until cookies are firm and lightly browned
9. Remove from cookie sheets; cool on racks.
10. When cool, decorate cookies using icing or peanut butter to affix sorted candies, raisins, or nuts
Yields approximately 32 cookies