Cork Place Setting Card Holders

A great way to present place setting cards is with old wine corks.

I've been collecting them for a while, so I had enough for Thanksgiving this year.

Take each cork and see which end is the flattest.

The flat end will be the one that sits on the table/plate.

Take a knife and cut a shallow slit in the other end.

Slide the name card into the slit.

Pumpkin Whoopie Pies

6 tablespoons unsalted butter at room temperature

2/3 cup brown sugar

1/2 cup granulated sugar

1 cup canned pumpkin puree

1 teaspoon vanilla extract

2 large eggs

2 cups all-purpose flour (or wheat)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup reduced fat cream cheese

1 stick unsalted butter

1 1/2 cup confectionery sugar

Heat oven to 375 degrees.

Beat butter and sugars in a medium sized bowl.

Add the pumpkin, vanilla and egg and beat until combined.

Combine the flour, baking powder, baking soda and salt another bowl.

Slowly add the flour mixture to the sugar and butter.

Beat on medium-low speed until fluffy.

Spoon teaspoons 2 inches apart onto a parchment-lined baking sheet.

Bake about 10 minutes or until puffed.

In another bowl, beat the cream cheese, butter and confectionery sugar.

Once cookies are cool, spread onto the flat side of half the cookies.

Makes about 12.

Bread Bowl Spinach Dip

1 round loaf of bread

2 packages of frozen chopped spinach

3/4 cup low fat sour cream

3/4 cup miracle whip

1/2 jar of artichoke salad (marinated artichokes, roasted red peppers and green olives)

pepper

Thaw frozen spinach and drain all water.

Put spinach into a medium bowl.

Chop up artichoke salad into small pieces.

Add sour cream, miracle whip, and chopped artichoke salad to spinach. Mix well and add pepper to taste.

Cut a hole out of the top center of the round loaf of bread.

Remove center and rip into pieces for dipping.

Fill hole in loaf with dip.

Serve with bread bits and pita!

Glazed Pumpkin Cookies

2 1/2 cups of wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup butter, softened

1 1/2 cups white sugar

1 cup canned pumpkin

1 egg

1 teaspoon vanilla extract

Heat oven to 350 degrees.

Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside.

In a medium bowl, cream together the sugar and the butter. Add pumpkin, egg, vanilla extract and beat until creamy.

Mix in dry ingredients.

Drop cookies on a cookie sheet lined with parchment paper.

Bake for 15 to 20 minutes.

Glaze

Combine 1 cup confectionery sugar and 1 1/2 tablespoons milk. Add milk as needed to get drizzling consistency.

Candy Corn Bark

1/2 bag of oreo cookies
few hand fulls of pretzels
2 bags of white chocolate wafers or chips
1/2 bag of candy corn

Line baking sheet with parchment paper.
Crush oreos and pretzels and spread on parchment.

Heat white chocolate in the microwave slowly...
1 minute on high heat then mix...repeat until melted.

Spread white chocolate over the oreos and pretzels.
Sprinkle with candy corn.

Let sit until chocolate has set. Then break into pieces by hand.

Sugary deliciousness!