Pumpkin Butter

Prep: 5 Min
Cooking: 20 Min
Yields: 32 Servings (1 Tablespoon per serving)

Ingredients:

1 can (15 oz) Libby’s 100% Pure Pumpkin
2/3 Cup packed brown sugar
¼ cup honey
1 tablespoon lemon juice
¼ teaspoon ground cinnamon
1/8 teaspoon ground cloves

Directions:
Combine pumpkin, sugar, honey, lemon juice, cinnamon and cloves in medium, heavy duty saucepan.

Bring to a boil over medium-high heat; reduce heat to low. Cook; stirring frequently, for 20-25 minutes or until thickened. Serve with biscuits, breads and corn muffins. Store in airtight container in refrigerator for up to 2 months.

Recipes makes 2 cups.

Little Peeper Cookies

Prep Time: 1 Hr
Total Time: 1 Hr
Makes: 18 cookies

INGREDIENTS

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 cup fluffy white frosting (from 16 oz container)
Yellow gel food color
18 semisweet chocolate chips, cut in half
Yellow candy-coated licorice
Orange candy slices

DIRECTIONS

Heat oven to 350° F. Cut dough into 1/2-inch slices. Place 2 inches apart on ungreased cookie sheets.

Bake 10 to 12 minutes or unitl edges are light golden brown. Cool 2 minutes; remove to cooling rack. Cool completely.

In medium bowl, stir frosting and 2 to 3 drops gel food color until well blended. Frost cookies.

Decorate cookies using chocolate chip halves for eyes, yellow candy-coated licorice for feathers and pieces of orange candy slices for beak and feet.

Pumpkin Dip

2 c. Pumpkin Puree
1 c. Dark Brown Sugar
2 tsp. Ground Cinnamon
1/8 tsp. Ground Cloves
½ tsp. Ground Ginger
1 pkg (8oz) Cream Cheese Softened
¼ tsp. Nutmeg

Cream together pumpkin and cream cheese. Add in all
other ingredients until well blended. Refrigerate overnight.
Serve with gingersnaps or graham crackers.

**This recipe is also a huge hit, I've even had someone who doesn't like pumpkin pie tell me that they like this dip!