Pumpkin Dip

Ingredients:

• 1 8oz tub of Cool Whip
• 1 package of instant Vanilla pudding mix
• 15 oz of pumpkin, pie style (half of a large 30oz can, or you can use 1 16oz can of plain pumpkin puree)

Preparations:

1. Thaw the Cool Whip. Combine all three ingredients in a large bowl.
2. Serve with apples slices, vanilla wafers, and ginger snaps.

Baked Ziti

Ingredients:

• 1 16 ounce box Ziti 
• 5 tablespoons butter
• 4 tablespoons all-purpose flour 
• 3 cups milk 
• 1/2 teaspoon ground nutmeg 
• 2 teaspoons kosher salt 
• 2 tablespoons kosher salt (optional) 
• 2 cups Marinara Sauce (roughly one 24oz jar)
• 2 cups shredded cheese 
• 1/2 cup freshly grated Parmigiano-Reggiano cheese 
• 1/2 cup fresh breadcrumbs

Preparations:

1. Preheat the oven to 425 degrees F.
2. Heat butter in a medium sauce pan until melted. Add flour and stir until smooth. Cook over medium heat until light golden brown, about 6 to 7 minutes.
3. Meanwhile, heat the milk in separate pan until just about to boil.
4. Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 30 seconds and remove from heat. Season with nutmeg and salt and set aside.
5. Simultaneously, Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons salt (optional). Cook Ziti for 30 seconds less than the package instructions.
6. In a large bowl, mix marinara sauce, 1.5 cups of shredded cheese, and grated cheese.
7. In a greased 9x13” baking dish, combine marinara mixture, milk sauce, and ziti. Mix well. Top with remaining 0.5 cup of shredded cheese. Sprinkle breadcrumbs over top.
8. Bake for about 20 minutes, until bubbling and crusty on top. Serve immediately.

Peanut Butter, Chocolate & Caramel Cookies

Ingredients:

• 3/4 cup butter, softened
• 1 cup granulated sugar
• 1 cup firmly packed brown sugar
• 1 cup creamy peanut butter
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 36 bite-size chocolate-covered caramel candy bars (I prefer mini Milky Ways)

Preparations:

1. Preheat oven to 350°F.
2. Beat the butter, sugars, and peanut butter at medium speed with an electric mixer until smooth. Add eggs and vanilla. Beat until just blended.
3. Stir together flour, baking soda, and salt in a small bowl. Add to butter mixture, beating until blended. Cover and chill in the refrigerator 30 minutes.
4. Shape two tablespoons of dough around each mini candy bar and roll into balls. Place three inches apart on parchment paper-lined baking sheets.
5. Bake for 13 to 14 minutes or until lightly browned. Cool on baking sheets for 5 minutes. Transfer to wire racks.