EVERYTHING PUMPKIN!
(And maybe a little more. These are the favorites of my family.)

PUMPKIN COOKIES 1 cup canned pumpkin 1 cup brown sugar 1 teaspoon cinnamon 1 teaspoon baking powder 1/2 teaspoon soda 1 1/2 cup flour Mix in order given. Bake at 350 degrees for about 10 - 12 minutes. Can add 1 teaspoon vanilla and 1 egg. Original recipe didn't call for this. I've lost the original recipe and am still trying to recreate it.	POPCORN BALLS 7 cups popped popcorn, seeds taken out and not salted 3 cups mini-marshmallows 2 tablespoon butter, or margarine 1 teaspoon vanilla extract Heat water in double boiler. In the top, melt the marshmallows and butter. Pour marshmallow mixture over popcorn; stir until well coated. Grease hands with butter and shape the popcorn into balls. Press firmly together. Place on waxed paper. Wrap in plastic wrap to store. Note: Can be made for Christmas, too. Put red or green food coloring in while melting the marshmallows and butter.
PUMPKIN NUT BREAD 1 1/3 cups sugar 1 cup mashed, cooked pumpkin 1/3 cup cooking oil 1/2 cup milk 2 eggs 1 2/3 cups flour 1 teaspoon baking soda 2 teaspoons pumpkin spice (or 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon ground cloves) 1/2 cup nuts, optional Blend first 5 ingredients in mixing bowl. Add remaining ingredients; beat at medium speed 1 minute. Turn into greased 9x5 pan. Bake at 350 degrees for 60 to 65 minutes. Cool before slicing.	TOASTED PUMPKIN SEEDS (Ever wonder what to do with all those seeds?) Soak washed seeds in mixture of 1 cup water and 2 teaspoons salt overnight. Drain; let dry slightly. Spread in a single layer on a baking sheet or several pans depending on the quantity of seeds. Bake at 300 degrees about 30 minutes. Do not brown. Crack shells before eating.
PUMPKIN PIE CAKE (from Midwest Living 4/99) (Absolutely wonderful) 1 29-oz. can pumpkin 1 cup sugar 1 tsp. ground cinnamon 1/2 tsp. salt 1/2 tsp. ground nutmeg 1/2 tsp. ground ginger 3 eggs 1 12-oz. can evaporated milk 1 pkg. 2-layer-size yellow cake mix 1 cup chopped nuts 3/4 cup butter or margarine, melted In a mixing bowl, combine the pumpkin, sugar, cinnamon, salt, nutmeg, and ginger. Add eggs. Beat lightly till mixture is just combined. Gradually stir in evaporated milk; mix well. Pour into a greased 13x9x2 inch baking pan. Sprinkle cake mix over pumpkin mixture; sprinkle with nuts. Drizzle with melted butter or margarine. Bake in a 350 degree oven 1-1 1/4 hours or till edges are firm and center is almost set. Cool onwire rack. Store in the refrigerator. Makes 12 servings.	PUMPKIN *PIE (Found on Libby's canned pumpkin) 2 eggs, slightly beaten 1 1/2 c. cooked pumpkin 3/4 c. sugar 1 tsp. cinnamon 1/2 tsp. ginger 1/4 tsp. cloves 1 2/3 c. evaporated milk or light cream 1 9" unbaked pie shell high fluted edge Mix filling ingredients in order given. Pour into pie shell. Bake in preheated 425 degree oven for 15 min., turn oven down to 350 degrees for another 45 min., or until knife inserted into center of pie filling comes out clean. Cool. Garnish with whip cream, if desired.

What IS so happy about "Happy Halloween"?

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