Peanut Butter Pumpkin Cookies

LOVE these cookies! Super easy, super cute & not to mention super yummy!! We made them for FHE tonight and they were a hit.

Ingredients:
1 roll (16.5 oz) Pillsbury refrigerated peanut butter cookies
1 egg yolk
1/2 cup all-purpose flour
1/3 cup orange decorator sugar crystals
14 twisted butter-flavor pretzel sticks, broken in half

Directions:
1. Heat oven to 350°F. Spray cookie sheets with cooking spray. In medium bowl, stir cookie dough, egg yolk and flour until well mixed.
2. Pour sugar crystals into small bowl. Shape dough into 28 (1-inch) balls; roll in sugar crystals. Insert 1 pretzel piece into each ball for pumpkin stem. Using toothpick or tip of teaspoon, make lines around sides for pumpkin ridges. Place balls 2 inches apart on cookie sheets.
3. Bake 9 to 11 minutes or just until set in center when touched with fingertip. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.

GORP

Not sure why the name is GORP....but Dee Dee Baker made this every Fall, and since then, it has been a family favorite. We always make it General Conference Weekend.
Super easy to make. Really cute in a mason jar, and then given to families. We sometimes give it to the families that we "Boo". Love you guys!

Candy Corn
M&Ms
peanuts
raisins
Mix together and enoy....yummy!

Monster Munch (Halloween Popcorn Mix)

Got this recipe from one of my favorite websites (ourbites.com) and will be making it for the ladies I visit teach this year. Can't wait to try it!

1 package Almond Bark (1 lb)
2 bags popcorn
1 C candy corn
1 C dry roasted, salted peanuts
1/2 C Reeces Pieces

Pop popcorn and place in a large bowl. Much larger than you think you need. The largest you have. It will make mixing easier! Pour peanuts, candy corn, and reeces pieces on top.
Take a large knife and break up almond bark. Melt according to package directions... just chop it up a little and microwave it in intervals until smooth and melted. Pour over popcorn mixture.
Stir until everything is well coated and then spread out onto waxed paper, parchment, or foil. Let sit until completely dry and then break up into clumps.
This makes a big batch so it's great for packing up into cute bags and sharing!

**If you've never bought almond bark before, you can find it in most normal grocery stores in the baking isle, usually by the chocolate chips. It comes in a 1lb brick, scored into squares and it melts really easily in the microwave or stove top. It tastes like white chocolate, but is much easier to work with.**

Candy Corn Bark

A cute little gift I do for the ladies I visit teach.

Ingredients:
10 Halloween-colored chocolate sandwich cookies, chopped (I used regular Oreo's)
3/4 cup broken small pretzel sticks
12 ounce bag of white chocolate chips
1 cup candy corn
orange and brown sprinkles, or whatever color sprinkles you would like... green & purple could be cute too.

1. Line an 8x8 baking sheet with parchment paper and lightly grease with non-stick cooking spray.
2. Spread the cookies and pretzels in the bottom of the pan.
3. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. (White chocolate burns easily so watch carefully).
4. Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly.
5. Top with candy corn and sprinkles.

Let cool until firm. Break into pieces and store in an airtight container.

(Recipe from all recipes)