The Bribe

Here are the treats that I used to bribe my family with on Halloween. (so they would eat their bat wings)

Pumpkin Dessert Dip (this would be great for Thanksgiving)

1 pkg. cream cheese (8 oz)

1 jar marshmallow creme (7 oz)

1/2 c. canned pumpkin

1/4 tsp. cinnamon

1/4 tsp. nutmeg

Microwave the marshmallow creme for 10 sec. (no more---this makes it easier to get out of the jar). Mix all ingredients until well blended; cover. Refrigerate several hours or until chilled. Serve with assorted fruit, graham cracker sticks, or ginger snaps.

Pumpkin-pecan Tasties

1 (15 oz) packaage refrigerated pie crusts

3/4 c. canned pumpkin

1/4 c. sugar

1 tsp. pumpkin pie spice

1/8 tsp. salt

1 egg slightly beaten

1/4 c. half and half, light cream or 2% milk

1/3 c. chopped pecans

1 T. packed brown sugar

1 T. butter, melted

Let pie crusts stand according to package directions. Preheat oven to 350 degrees. Unroll crusts. Use a 2 1/2 inch round cookie cutter to cut 12 rounds from each pie crust. Gently ease pastry rounds into the bottoms and up sides of 24 ungreased 1 3/4 inch muffin cups; set aside.

For filling, stir together pumpkin, sugar, pumpkin pie spice, and salt. Add egg; stir until combined. Gradually add half-and-half (or milk). Stir just until combined.

For pecan topping, stir together pecans, brown sugar, and melted butter.

Spoon about 2 tsp. filling into each pastry-lined cup. Top each with a scant 1 tsp pecan topping. Bake in the preheated oven about 35 minutes or until lightly browned.

Pumpkin Cake Roll

CAKE1/4 cup powdered sugar (to sprinkle on towel)3/4 cup all-purpose flour1/2 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon ground cinnamon1/2 teaspoon ground cloves1/4 teaspoon salt3 large eggs1 cup granulated sugar2/3 cup LIBBY'S® 100% Pure Pumpkin1 cup walnuts, chopped (optional)FILLING1 pkg. (8 oz.) cream cheese, at room temperature1 cup powdered sugar, sifted6 tablespoons butter or margarine, softened1 teaspoon vanilla extractPowdered sugar (optional for decoration)

Directions

FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.