2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 1/2 cups granulated sugar

1/2 cup butter (1 stick), softened

1 cup LIBBY'S® 100% Pure Pumpkin

1 large egg

1 teaspoon vanilla extract

PREHEAT oven to 350° F. Grease baking sheets.

COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.

FOR GLAZE:

COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth

Ingredients

2 cups chopped cooked chicken

1 (6 -8 ounce) packages cream cheese, softened

1 tablespoon chives, chopped

2 tablespoons milk

salt

1/2 cup seasoned croutons, crushed to crumbs

2 (8 ounce) packages refrigerated crescent dinner rolls

1/4 cup melted margarine

Directions

Mix chicken, cream cheese, chives, milk, and salt in a medium bowl (mixing with hands works best) to make filling, and store in a 1 qt freezer bag.

Put crouton crumbs in another 1 qt bag, attach it to bag of chicken filling, and freeze.

Refrigerate crescent rolls.

To prepare for serving, thaw chicken mixture.

Preheat oven to 350°F.

Unroll crescent rolls.

Each tube will contain 4 rectangles of dough with a diagonal perforation.

Press dough along each perforation so the rectangle halves will not separate.

Place about 1/4 cup of the chicken mixture into the center of each rectangle.

Fold dough over the filling, and pinch the edges to seal tightly.

Dip each packet in melted margarine, and coat with crouton crumbs.

Place packets on a baking sheet.

Bake for 20 minutes or until golden brown.

Packets are good either hot or cold.

Ingredients

16 oz. powdered sugar

8 oz. cream cheese (softened; not melted)

4 tbsp. butter (softened; not melted)

3 tbsp. lemon juice

1 tsp. vanilla extract

16 oz. container of cool whip (whipped cream or 2 cups of dream whip made according to the package's instructions)

yellow food coloring (optional)

Directions

In a large bowl, blend together the cream cheese, butter, lemon juice, and vanilla. Gradually add the powdered sugar until it is completely incorporated into the frosting. Food coloring can be added to give the frosting a lovely lemon color. About 12 drops works perfectly, but this is optional. Fold in the whipped topping. Refrigerate overnight before piping it onto cupcakes. This would also be delicious on cake, fruit, or tarts.

*Keep refrigerated. 

Items needed:

1 cup of water

1/4 cup of brown sugar

1 gram of yeast

1 2-liter bottle

HOW:

1. Cut the plastic bottle in half.

2. Mix brown sugar with hot water. Let cool. When cold, pour in the bottom half of the bottle.

3. Add the yeast. No need to mix. It creates carbon dioxide, which attracts mosquitoes.

4. Place the funnel part, upside down, into the other half of the bottle, taping them together if desired.

5. Wrap the bottle with something black, leaving the top uncovered, and place it outside in an area away from your normal gathering area. (Mosquitoes are also drawn to the color black.)

Change the solution every 2 weeks for continuous contro

Ingredients

For the Banana Blondies:

½ cup margarine

1 flax egg 1 tbsp ground flax, 1 tbsp corn starch, 3 tbsp water

1 cup light brown sugar

½ cup mashed ripe banana 1 banana mashed with a fork

1 tablespoon vanilla

1¼ cup all purpose flour

¼ teaspoon salt

For the Creamy Peanut Butter Frosting:

¼ cup creamy peanut butter

2 tablespoons coconut oil

1 cup powdered sugar

2-4 tablespoons plant-based milk almond, soy, etc

Instructions

For the Banana Blondies:

Heat your oven to 350F and line the bottom of an 8X8-inch baking pan with parchment paper or aluminum foil. Spray with a light coating of vegetable spray.

Place the margarine in a microwave-safe mixing bowl and heat in the microwave for about a minute, until melted.

Add the brown sugar, mashed banana, flax egg, and vanilla and stir until well incorporated.

In a separate, small bowl combine the flour and salt and give it a whisk to combine. Add the flour to the banana batter. Stir to combine.

Pour the batter into your prepared pan and bake for 25 minutes, until a toothpick inserted into the middle comes out clean.

In the meantime prepare your Creamy Peanut Butter Frosting.

Allow bars to cool for about 10-15 minutes before removing from the pan and adding the frosting.

For the Creamy Peanut Butter Frosting:

Combine the peanut butter and coconut oil in a medium-size bowl. Stir to combine. If your coconut oil is too firm, it can be helpful to heat it up by placing it in the microwave for about 11 seconds. It doesn't take long!

Add the powdered sugar and stir until you have a crumbly mixture. Add the plant-based milk one tablespoon at a time until you reach a desired, spreadable consistency.

Ingredients

¾ cup butter, softened

¾ cup shorting

3 cups sugar

3 whole eggs

4 egg whites

3 cups unbleached all-purpose flour

2 tsp baking powder

½ tsp salt

½ tsp nutmeg

½ cup whole milk

½ cup buttermilk

3 tsp pure vanilla extract

½ tsp lemon extract

Instructions

Heat oven to 350. Grease and flour three 8 or 9 inch round cake pans and line the bottoms with a round of parchment paper that is also slathered with a bit of butter or shortening.

Using a standing mixer fitted with the paddle attachment, cream the butter, shorting and sugar until light and fluffy, about 6 minutes. Stop the mixer to scrape down the sides of the bowl a time or two.

Add whole eggs and the egg whites, one at a time, beating on medium-low speed after each addition just to incorporate and scraping down the sides of the bowl once or twice.

Add the flour, baking powder, salt and nutmeg to a large bowl and mix with a wire whisk just to combine.

In a large measuring cup, stir together the milk, buttermilk, vanilla and lemon extracts.

Beating on low speed, add the dry ingredients, alternating with the liquid, in 4 additions, beginning and ending with the flour. Beat on low to medium speed, just long enough to incorporate each new addition. Scrape down the sides of the bowl as necessary.

Pour the batter into your prepared pans and bake for 30-40 min. The cake will be golden brown and will not jiggle in the center when you shake the pan slightly. To check for doneness, scoop a tiny amount from the center. (You’ll be covering the cake with frosting anyway.) This is a moist cake and the toothpick test isn’t a good indicator of doneness.

Let the cakes cool on wire racks for 5 minutes in the pan, then gently turn them out of the pans onto the wire racks to cool completely. If you don't plan on frosting the layers immediately, wrap each tightly with plastic wrap. The layers can be stored at room temperature for 1 day, or frozen for up to 2 months.

Frost with Vanilla Italian Meringue Buttercream, or your favorite icing recipe.