Ingredients:
1 pound velvetta cheese
1/2 cup of milk
1 stick butter
2 packages frozen chopped broccoli
1 package ritz crackers
Preheat oven to 350 degrees
Thaw broccoli and drain
Melt cheese with the milk (microwave works great for this!)
In a separate pan melt the butter and mix it with the crushed ritz crackers
In casserole dish put the broccoli, pour the cheese sauce over it, and mix
then sprinkle the cracker crumbs on top. Bake at 350 for 25 minutes.
Iced Pumpkin Cookies


Cookie Ingredients:
1 cup butter (salted is best)!
1 cup sugar
1 cup cooked, pureed pumpkin (fresh or canned)
1 egg
1 teaspoon pure vanilla extract (last week I substituted maple extract and it was phenomenal!)
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup walnuts, coarsely chopped
1 cup raisins (I usually leave these out as I'm not a huge fan of raisins)
Icing Ingredients:
2 cups sifted confectioners' sugar
1/4 cup butter, softened
1 teaspoon vanilla (I used maple extract in this too and it was yummy!)
3 tablespoons whipping cream, fresh orange juice or rum (go for the rum!)
Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add pumpkin, egg and vanilla and mix well. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir into butter mixture until well blended. Add nuts and raisins. Drop by teaspoonful onto parchment covered baking sheet, about 2 inches apart. Bake about 15 minutes, or until golden. Cool.
Icing: Cream confectioners' sugar and butter. Add remaining ingredients and beat until smooth. (If icing is too thin, add more confectioners' sugar; if too thick, add more cream, orange juice or rum.) Drizzle over cookies.
Enjoy!
1 cup butter (salted is best)!
1 cup sugar
1 cup cooked, pureed pumpkin (fresh or canned)
1 egg
1 teaspoon pure vanilla extract (last week I substituted maple extract and it was phenomenal!)
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup walnuts, coarsely chopped
1 cup raisins (I usually leave these out as I'm not a huge fan of raisins)
Icing Ingredients:
2 cups sifted confectioners' sugar
1/4 cup butter, softened
1 teaspoon vanilla (I used maple extract in this too and it was yummy!)
3 tablespoons whipping cream, fresh orange juice or rum (go for the rum!)
Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add pumpkin, egg and vanilla and mix well. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir into butter mixture until well blended. Add nuts and raisins. Drop by teaspoonful onto parchment covered baking sheet, about 2 inches apart. Bake about 15 minutes, or until golden. Cool.
Icing: Cream confectioners' sugar and butter. Add remaining ingredients and beat until smooth. (If icing is too thin, add more confectioners' sugar; if too thick, add more cream, orange juice or rum.) Drizzle over cookies.
Enjoy!

