Broccoli Cheddar, Chicken & Tater Tot Casserole

** Recipe from Picky Palate **

* 2 sm. cans cream of chicken soup
* 2 sm. cans cheddar cheese soup
* 1 1/2 c. milk
* 8-10 c. broccoli florets
* 2 lg. boneless, skinless chicken breasts, cooked & shredded
* 1 tsp. hot sauce (Tabasco or Chalula)
* 1/2 tsp. kosher salt
* 1/4 tsp. fresh cracked black pepper
* 1/8 tsp. garlic salt with parsley
* 1/2 bag seasoned tater tots, frozen
* 1/2 c. shredded cheddar cheese

Preheat oven to 375. Place soup and milk into a large pot over medium heat. Whisk until smooth and heated through, about 5 min. Stir in broccoli and cook for 5 additional minutes to soften slightly. Stir in chicken, hot sauce, salt, pepper and garlic seasoning. Pour mixture into 11×7" baking dish that’s been sprayed with cooking spray. Top evenly with tater tots and cheese; bake for 20 min. then cover with foil. Bake for an additional 15 min. with dish covered with foil. Remove from oven and serve.

Mint Candy-Filled Cookies

** Recipe from Pillsbury **

Cookies:
* 1 roll refrigerated sugar cookie dough
* 3/4 c. unwrapped & chopped creme de menthe candies (ie. Andes mints)

Frosting:
* 2 1/4 c. powdered sugar
* 1/4 c. butter or margarine, softened
* 1-2 drops green food coloring, if desired
* 2-3 Tbl. milk

Garnish:
* 24 creme de menthe candies, unwrapped

Heat oven to 350. In medium bowl, break up cookie dough. Stir or knead in 3/4 c. chopped candies. Shape teaspoons of dough into balls; place 1" apart on ungreased cookie sheets. Bake 9 to 11 minutes or until set & edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes. In small bowl, mix frosting ingredients until smooth, adding enough milk, 1 tsp. at a time until desired spreading consistency. Spread 1 tsp. frosting on each cooled cookie. Cut each créme de menthe candy in half crosswise; cut each half diagonally into 2 triangles. Garnish each cookie with 2 candy triangles to form a tree.

Praline Pumpkin Dessert

** Recipe from Betty Crocker **

* 1 can (15 oz.) pumpkin

* 1 can (12 oz.) evaporated milk

* 3 eggs

* 1 c. sugar
* 4 tsp. pumpkin pie spice (plus extra, if desired, for topping)

* 1 box yellow or spice cake mix

* 1 1/2 c. chopped pecans or walnuts

* 3/4 c. butter or margarine, melted

* optional - whipped cream for topping

Heat oven to 350 (325 for dark or non-stick pans). Grease or spray bottom of 13x9" baking pan. In medium bowl, beat pumpkin, milk, eggs, sugar & pumpkin pie spice with wire whisk until smooth. Pour into pan. Sprinkle dry cake mix over pumpkin mixture. Sprinkle with nuts. Pour melted butter evenly over top. Bake 50-60 minutes or until knife inserted in center comes out clean. Cool 30 minutes. To serve dessert, cut into 4 rows by 3 rows. Serve warm or chilled, with a dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator.

Harvest Pumpkin Bars

** Recipe from Sisters Stuff **

* 2 c. flour
* 2 c. sugar
* 2 tsp. baking powder
* 2 tsp. cinnamon
* 1 tsp. baking soda
* 1/2 tsp. salt
* 1 tsp. pumpkin pie spice
* 2 c. pumpkin (16 oz)
* 3/4 c. oil
* 4 eggs

Mix dry ingredients together; add pumpkin, oil and eggs. Mix until smooth. Pour into greased 15x10x1 inch pan. Bake at 350 degrees for 20-25 minutes.

Frosting:
* 6 oz. cream cheese
* 12 Tbl. butter (melted)
* 2 tsp. vanilla
* 4 c. powdered sugar

Spread frosting on cool bars.
Optional-top with walnuts.

Pumpkin Gooey Butter Cakes

** Recipe from Paula Deen **

Cake:
* 1 (18 1/4 oz.) package yellow cake mix
* 1 egg
* 8 Tbl. butter, melted
Filling:
* 1 (15 oz.) can of pumpkin
* 1 (8 oz.) package cream cheese, softened
* 3 eggs
* 1 tsp. vanilla
* 8 Tbl. butter, melted
* 1 lb. powdered sugar
* 1 tsp. cinnamon
* 1 tsp. nutmeg

Heat oven to 350. For the cake: combine all of the ingredients and mix well. Pat the mixture into a lightly greased 13x9" baking pan.
For the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey."

Whipped Sweet Potato Bake

** Recipe from Kraft **

* 3 cans (15 oz. ea.) sweet potatoes, drained

* 1/2 stick butter/margarine, melted

* 1 tsp. ground cinnamon

* 1 tsp. ground ginger

* 1/4 tsp. ground nutmeg

* 3 c. mini marshmallows

Heat oven to 350. With mixer, beat all ingredients together, except for marshmallows. Spoon into lightly greased 1 1/2 qt. casserole dish; top with marshmallows. Bake 15-20 min. or until mixture is heated through & marshmallows are lightly browned.

Pumpkin Spiced Cream Cheese Breakfast Rolls

**Recipe from Picky Palate **

* 2 cans refrigerated crescent rolls
* 4 oz. cream cheese, softened
* 1/4 c. brown sugar
* 1 /4 c. canned pumpkin
* 1/4 tsp. ground cinnamon
* 1/8 tsp. ground nutmeg

Preheat oven to 350. Unroll crescent rolls to form 4 rectangles placed side by side. Pinch seams together to form one long rectangle. Place cream cheese, brown sugar, pumpkin, cinnamon & nutmeg into a bowl & combine with mixer; beat well. Spread mixture over dough, leaving 1/2" border around edges. Starting at long end, roll up & cut into 1" pieces. Place around 2 - 9" cake pans that have been sprayed with non-stick spray. (Leaving centers open will form a circle/ring.) Bake 28-30 min, or until rolls are golden brown. Remove from oven & let cool 10 min. Frost warm rolls with cream cheese frosting.


Frosting:
* 4 oz. softened cream cheese
* 1/2 c. powdered sugar
* 1/2 tsp. vanilla
* 1 Tbl. canned pumpkin

Mix all ingredients & spread over warm rolls.