Bake/Cook/Make Day Saturday!

Bake/Cook/Make Day Saturday!

PUMPKIN DIP

4 c. powdered sugar 

2 (8 oz.) pkgs. cream cheese 

1 can (30 oz.) pumpkin pie filling 

2 tsp. cinnamon 

1 tsp. ginger 

1. Combine sugar and softened cream cheese until blended. 
2. Blend in the other stuff.
3. Dip is good with ginger snaps!
4. Recipe found at www.kidactivities.net/

PILGRIM HATS 

24 round chocolate striped cookies 

12 ounce pack of chocolate chips 

24 marshmallows 

Tube yellow frosting

1. Set the chocolate-striped cookies strips down on a wax-paper-covered tray, spacing them well apart.
2. Melt the chocolate chips in a microwave or double boiler.
3. One at a time, stick a wooden toothpick into a marshmallow, dip the marshmallow into the melted chocolate, and promptly center it atop a cookie.
4. Using a second toothpick to lightly hold down the marshmallow, carefully pull out the first toothpick.
5. Chill the hats until the chocolate sets, then pipe a yellow decorators' frosting buckle on the front of each hat.
6. Makes 24. 

Recipe found here at familyfun.go.com

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Bake/Cook/Make Day Saturday!