Banana Breeze Pie

"My sister shared the recipe for this easy and delicious pie with me. My brother-in-law requests it for his birthday almost every year. It is a cool and creamy dessert that would be perfect for all of your upcoming warm weather get-togethers."

 

Crust:
1/3 cup butter
1/4 cup sugar
1/2 teaspoon cinnamon
1 cup corn flakes, crushed
 
Filling:
8 ounce package of cream cheese, softened
1 can Eagle Brand sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla

Bananas

 
To prepare crust:

In a small pan, over low heat, melt butter along with sugar and cinnamon; stirring mixture constantly until bubbles form around the edge of the pan.  Remove from the heat.  Add crushed corn flakes.   Mix well.  Press evenly in a 9" pie pan to form crust.  Chill.

To prepare filling:

Using a mixer, beat cream cheese until light & fluffy.  Add sweetened condensed milk.  Blend thoroughly.  Add lemon juice and vanilla.  Stir until mixture is completely combined and thickened. Pour into chilled crust. When ready to serve, top with sliced bananas. ENJOY!

Mini Cream Pies

"My Grandma's Cream Filling is the perfect custard for these mini cream pies.  To turn them into Easter desserts, just decorate with colored coconut and candy to make adorable Easter egg nests!"

To make Mini Cream Pies, first prepare Cream Filling (recipe follows).
 
Cream Filling:
2 cups milk

1/2 cup sugar

1 Tablespoon cornstarch

3 Tablespoons flour

3 egg yolks, beaten

2 Tablespoons butter

1/4 teaspoon salt

1/2 teaspoon almond extract

1 teaspoon vanilla extract

 

Spray the bottom of a medium saucepan with non-stick cooking spray (to ensure that custard won't stick to pan) and pour in milk.  Scald milk (heat milk just to the point before it's going to boil-about 180 degrees).  In a bowl, mix together sugar, cornstarch and flour.  Add to heated milk and cook on low until thickened, stirring occasionally for 10-15 minutes.  Remove from the heat and stir in egg yolks, 1 Tablespoon at a time, stirring constantly.  Return pan to the heat and add butter and salt.  Stir until butter is completely melted (2-3 minutes).  Remove custard from the heat and allow to cool for 15-20 minutes.  Stir in almond and vanilla extracts.

Now spoon cream filling into:

6 mini graham cracker pie crusts (about 3-4 Tablespoons of cream filling in each pie crust)

To decorate mini cream pies with Easter egg nests:

Dye sweetened flake coconut with a few drops of green food coloring and mound coconut on top of cream filling and top off with malted milk Easter eggs.    

**The cream filling recipe can easily be doubled if you need a dozen mini cream pies. 

Valentine's Day Treats

Valentine's Day is on it's way and it's time to start thinking about that special gift for that special someone.  Whether you need to make treats for your child's classroom Valentine's Day party or you want to surprise your Valentine with a yummy dessert, these recipes are just what you're looking for.

 

If you love chocolate dipped strawberries, you will love my Chocolate Cupcakes With Almond Dipped Strawberries.  They combine chocolaty, moist cake with creamy almond flavored buttercream and they are topped off with a fresh strawberry.  YUM!!!  My Red Velvet Cupcakettes are sweet mini cupcakes with swirls of cream cheese frosting and are the perfect bites for your little Valentines and their classroom pals.  What is more delicious than Cherry Almond Buttercream Icing?  My Vanilla Cupcakes with Cherry Almond Buttercream Icing.  They are pretty-in-pink with a cherry on top!  If you need a quick and easy Valentine treat that only takes three store-bought ingredients, Heart's Delight Bites are the answer.  Send them with your little one to class and they will be voted every one's favorite Valentine.  Stuffed Strawberries are the perfect addition to your Valentine menu.  Whether you serve them at a holiday buffet or you make them for your Sweetie, no one will be able to resist the scrumptious combination of strawberries and almond cream cheese buttercream.  

 

I hope that these recipes will become part of your Valentine's Day celebration this year and that you have a sweet holiday!           

Nutty Banana Bread

"This banana bread is so yummy and delicious!  It bakes up with a golden brown crust and is always tender and moist inside.  A big slice of it served alongside a tall glass of milk makes a satisfying, filling and easy breakfast.  It's also perfect as an afternoon or bedtime snack.  Make a loaf for your family and enjoy it any time of the day!" 

 

1-3/4 cups flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe bananas, about 2-3 bananas
1/3 cup butter, softened
2 Tablespoons milk
2 eggs
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans

Preheat oven to 350 degrees.  In a large mixing bowl, combine the flour, sugar, baking powder, baking soda and salt.  Add bananas, butter and milk.  Beat with an electric mixer until combined.  Add eggs and vanilla and mix until completely blended together.  Stir in nuts.  Pour batter into a loaf pan that has been sprayed with non-stick cooking spray with flour (I like to use Pam Baking Spray or Bakers Joy.)  Bake at 350 degrees for 50 minutes or until golden brown.  Remove from oven and allow to cool in pan for 10 minutes.  Remove from pan and cool completely on a cooling rack.  Makes 1 loaf. 

Flancete (Flonsita)

"This recipe is an old family favorite and this year my Mom taught me how to make it.  It's a delicious pastry to make and share with family and friends this holiday season!"

In a large skillet, pour enough vegetable oil to measure about 1 inch deep.  Heat oil to 380 degrees. 

In a large mixing bowl of a stand mixer, cream together:

1 cup butter (2 sticks), softened

1 cup sugar

6 eggs

2 teaspoons vanilla

2 cups cottage cheese

To mixture, add:

7 cups flour, adding a little at a time

2 teaspoons baking powder

Mix until completely combined (Dough will be very thick).  Turn dough out onto a floured surface and knead well to make sure that all ingredients are combined.  On a large counter or table top, roll dough out to about 1/4 inch thickness and cut into 2 inch wide by 4 inch long strips.*  Cut a 1-inch slit down the middle of each strip.  Take one end of the strip, put it through the slit and pull the dough through.  Fry each strip until light golden brown on both sides.  Drain on paper towel.  Allow to cool.  When ready to serve, sprinkle with powdered sugar.  ENJOY! 

 

*Tip:  If you don't have a large area to roll out the dough, you can divide the dough up and roll it out and cut it a little at a time.    

 

Makes approximately 8 dozen pieces.  Recipe can be cut in half to make about 4 dozen pieces.

 

 



Santa's Shortbread Bites

"No matter what your baking needs are this Christmas, these shortbread bites will help you check off your holiday baking list!"



 

2-1/4 cups flour

1/4 cup cornstarch

1/2 cup sugar

1 cup (2 sticks) butter, cut into large cubes

1 Tablespoon each of red and green decorating sugar

 

Preheat oven to 350 degrees.  In a food processor, combine flour, cornstarch and sugar.  Add cubed butter and process until mixture resembles fine sand.  Add red and green decorating sugars and mix until sugars are distributed throughout dough.  Press dough into an 8x8 pan that has been sprayed with non-stick cooking spray.  Run a knife horizontally and vertically through the dough, pushing down about half the thickness of the dough, to create squares.  (Scoring the dough will make it easier to cut the shortbread when it's cool.)  Bake at 350 degrees for 35-40 minutes or until golden brown.  Allow to cool for about 20 minutes and cut through shortbread along scored lines.  ENJOY!

 

Pumpkin Cobbler

"If you are looking for a super easy, super delicious pumpkin dessert for your Thanksgiving dinner this year, THIS IS IT!  Maybe baking that traditional pumpkin pie intimidates you or maybe you just want something different this holiday.  No matter what your reasoning, you're only 5 ingredients away from a scrumptious finish to your holiday meal!"   

 

1-(30 ounce) can of Libby's Easy Pumpkin Pie Mix*

1-(14 ounce) can Sweetened Condensed Milk

3 eggs

1-(15.25 ounce) package Golden Butter or yellow cake mix

1 stick (1/2 cup) butter

whipped cream, if desired for topping

pumpkin pie spice or cinnamon, if desired for topping

 

Preheat oven to 350 degrees.  Spray a 9x13 pan with non-stick cooking spray.  Whisk together pumpkin, condensed milk and eggs until well combined.  Pour into pan.  Sprinkle cake mix evenly over pumpkin mixture.  Slice butter into 24 pieces and evenly space on top of cake mix.  Bake at 350 degrees for 45-50 minutes or until topping is golden brown and a knife inserted in the center comes out cleanly.  Allow to cool.  Serve with a dollop of whipped cream and a sprinkling of pumpkin pie spice or cinnamon, if desired.  ENJOY!

  

 

*Pumpkin Pie Mix is pumpkin puree that has spices already added.  If you can't find it, you can substitute a 30 ounce can of Pumpkin puree + 2 teaspoons of pumpkin pie spice.

GLO-Ball Pumpkins

"These pumpkins are an easy treat to make for your little trick-or-treaters or better yet for your little ones to make themselves.  Just set out all of the ingredients and let the kids make their own BOO-tiful creations!  What a fun addition to any Halloween party or family/classroom activity."

 

Hostess GLOBalls (I bought a box of 6 Individually wrapped cakes-You will need 2 GLOBalls for each pumpkin)*
Assorted candies (I used candy corn for the faces and green fruit slices for the stems, but you can use a combination of any candy for your decorations)
1 tub of frosting (I used chocolate, but you can use any flavor)

On a plate or platter (I used a small paper plate), spread frosting to create a base for the pumpkin to sit on.  Use frosting to 'glue' the bottoms of two GLOBalls together to form a round pumpkin.  Place pumpkin on top of frosting base on plate.  Use frosting to stick candy onto pumpkins to make jack-o-lantern faces.  Have fun, ENJOY and Happy Halloween!  

*Hostess GLOBalls are coconut and marshmallow covered chocolate cakes with a creamy filling

Caramel Apple Cheesecake Revisited

"When I was looking through recipes and trying to decide what I should make for my sweet Hubby's Birthday this year, I came across my post from three years ago for Caramel Apple Cheesecake.  I knew that it would be a great surprise if I made it for him and I was right, He loved it!  It was so yummy that I decided that I would share the recipe again.  If you need a delicious dessert recipe this Fall, this one is it."    

1 cup graham cracker crumbs (about 9 graham crackers from 14.4 ounce package)

3 Tablespoons sugar

1/2 teaspoon cinnamon

4 Tablespoons butter, melted
1- (21 ounce) can apple pie filling

Combine graham cracker crumbs, sugar, cinnamon and butter. Press onto the bottom of a 9-inch springform pan that has been sprayed with non-stick cooking spray. Bake at 325 degrees for 10 minutes. Remove from the oven.  Spoon a single layer of apple pie filling on top of the crust and spread to within 1-inch of the edge of the pan.  

Turn oven temperature up to 450 degrees.  Prepare cheesecake layer.     

Cheesecake Layer

4- (8 ounce) packages of cream cheese, softened

1 cup sugar

3 Tablespoons flour

4 eggs

1 cup sour cream

1 Tablespoon vanilla

Combine cream cheese, sugar and flour. Mix with an electric mixer on medium speed until well blended. Add eggs, one at a time, mixing well after each one. Blend in sour cream and vanilla. Pour over apple pie filling.

Bake at 450 degrees for 10 minutes. Lower the oven to 250 degrees and continue baking for 1 hour.  Remove from the oven and allow to cool completely on a cooling rack. Refrigerate for at least 4 hours before removing rim of springform pan.


TOPPINGS
1- (12 ounce) jar caramel ice cream topping (We like to use Hershey's or Smucker's Hot Caramel.)
1- (4 ounce) package or 1 cup chopped pecans, toasted*

When ready to serve, top slices of cheesecake with heated caramel topping and toasted pecans.  

*To see how to toast pecans, please visit my Kitchen Know-hows page:

http://kandyskitchenkreations.blogspot.com/p/kitchen-know-hows.html



Visit my MooseCreek CheeseCakes page for more delicious cheesecake recipes.

http://kandyskitchenkreations.blogspot.com/p/moosecreek-cheesecakes.html

Fruity Frog Eye Salad

"My Grandma makes frog eye salad for many of our family get-togethers.  I recently made her recipe for the first time for a birthday barbecue and I used fruit-flavored mini marshmallows to add a little bit of color and extra fruitiness.  It turned out so yummy and was a hit at the party!"   

Pasta

1 cup Acini di Pepe pasta (from 12 ounce package)*

1 Tablespoon vegetable or canola oil

1/8 teaspoon salt

Bring a large pot of water to a boil and add pasta, oil and salt.  Cook for 12 minutes.  Drain and cool.

Fruit

1 (15 ounce) can mandarin oranges, drained and juice reserved

1 (20 ounce) can crushed pineapple, drained and juice reserved

1 (20 ounce) can pineapple chunks or tidbits, drained and juice reserved

Drain the fruit well, reserving the juice, which will be used in the custard (recipe follows).

Custard

2 cups of juice, reserved from fruit in above step

2/3 cup sugar

4 Tablespoons flour

2 eggs

pinch of salt

1 Tablespoon lemon juice

In a saucepan, whisk together fruit juice, sugar, flour, eggs and salt.  Bring to a boil and cook until thickened.  Remove from the heat and stir in lemon juice.  Set aside to cool.

To Assemble Salad:

In a large bowl, combine pasta and fruit.  Add custard and stir until well combined.  REFRIGERATE OVERNIGHT. 

Right before serving, stir in the following:

1 (8 ounce) container Cool Whip, thawed

3 cups vanilla or fruit-flavored miniature marshmallows

Mix well and serve.  Refrigerate any leftovers.

*TIP:  Acini di Pepe is a very small round pasta that can usually be found on the top shelf on the pasta aisle of your grocery store.    



Cream Cheese Crescent Rolls

"I love when my Mom makes these yummy bars!  The cheesecake filling is so delicious and the cinnamon sugar topping adds just the right sweetness to the crescent roll crust.  I know that your family will love them too!"    

2 cans (8 ounces each) Pillsbury Refrigerated Crescent Dinner Rolls
2 packages (8 ounces each) cream cheese, softened
1 egg yolk
1 cup sugar
1 teaspoon vanilla

Preheat oven to 350 degrees.  In an ungreased 9x13 pan, spread 1 can of crescent rolls, sealing perforations to form bottom crust.  Cream together cream cheese, egg yolk, sugar and vanilla.  Spread mixture over crust.  Lay second can of crescent rolls over the top of cream cheese layer to form top crust.  Sprinkle with Cinnamon-Sugar Topping (recipe follows).

Cinnamon-Sugar Topping  
1/3 cup sugar
1/2 teaspoon cinnamon

Combine cinnamon and sugar and sprinkle over top crust.

Bake at 350 degrees for 20-30 minutes*.  Allow to cool and refrigerate.  Cut into squares and serve.  Refrigerate any leftovers.

*TIP:  My Mom recommends that you begin checking the bars after 20 minutes of baking to ensure that they don't get too browned.        

Glazed Strawberry Bread

"I took my Mom's strawberry bread recipe and added a delicious strawberry glaze to make it even more scrumptious.  This bread makes a delicious breakfast, dessert or snack and takes advantage of the sweetest part of Summer-Strawberries!"  

 

1/4 cup brown sugar

3 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 Tablespoon cinnamon

2 cups sugar

4 eggs, beaten

1/4 cup oil (vegetable, canola)

2 cups strawberries, mashed

1 cup chopped pecans or walnuts, if desired

 

Preheat oven to 350 degrees.  Grease and flour two loaf pans or spray with non-stick cooking spray + flour.  Mix together all ingredients and divide batter evenly into loaf pans.  Bake at 350 degrees for 50 minutes.  Remove from the oven and allow to cool in pans for about 10 minutes.  Remove from pans and allow to continue cooling on cooling racks until completely cooled.  Drizzle with Strawberry Glaze (recipe follows).

 

Strawberry Glaze

1/2 cup strawberry jam

2 Tablespoons butter

1 cup powdered sugar

 

In a saucepan, melt together jam and butter.  Remove from the heat and whisk in powdered sugar until smooth.  Set aside.  Drizzle on completely cooled loaves of bread.  ENJOY!

Chocolate & Peanut Butter Bars

"Bars with peanut butter chips, Hershey's chocolate bars and Reese's mini peanut butter cups-Does it get any better than this?"

 "Oh My, this picture says it all doesn't it?" 

 

1 cup brown sugar

2/3 cup softened butter

1/4 cup milk

1 teaspoon vanilla

2 cups flour

10 ounce bag of Reese's peanut butter chips, divided

4.4 ounce Hershey's chocolate candy bar, broken into pieces

Reese's peanut butter cup minis, for garnish (from 8 ounce bag)

 

Preheat oven to 350 degrees.  With an electric mixer, combine brown sugar, butter, milk, vanilla and flour.  (The mixture will be like a thick cookie dough.)  Stir in 1/2 of the bag of peanut butter chips.  Using fingers, press dough into a non-stick 9x13 pan.  Bake at 350 degrees for 28-30 minutes.  Remove from the oven and evenly place pieces of Hershey's chocolate bar on top.  Allow to sit for about 5 minutes to allow chocolate to melt.  Using a knife, spread chocolate out to edges of bars.  Allow to cool for about 30 minutes and then sprinkle remaining peanut butter chips over the top.  Cut into squares and serve with mini Reese's cups on top for garnish.  

 

TIP:  I love these bars slightly warm so I heated the leftover cooled bars in the microwave for about 10 seconds before serving.    

Chocolate Pudding Cups

"I have always loved chocolate pudding, but I've never made it from scratch.  So I decided to turn my Grandma's Cream Filling recipe into a delicious chocolate dessert.  It is yummy served in cups with a dollop of whipped cream and would be perfect poured into a pre-baked pie crust for a delicious chocolate cream pie."

 

2 cups milk

3/4 cup sugar

1 Tablespoon cornstarch

3 Tablespoons flour
1/4 teaspoon salt

3 egg yolks, beaten

2 Tablespoons butter

1 teaspoon vanilla extract
3 ounces Bittersweet Chocolate, chopped (from a 4 ounce bar)
whipped cream, if desired

 

Spray the bottom of a medium saucepan with non-stick cooking spray (to ensure that pudding won't stick to pan) and pour in milk.  Scald milk (heat milk just to the point before it's going to boil-about 180 degrees).  In a bowl, mix together sugar, cornstarch, flour and salt.  Add to heated milk and cook on low until thickened, stirring occasionally for 10-15 minutes.  Remove from the heat and stir in egg yolks, 1 Tablespoon at a time, stirring constantly.  Return pan to the heat and add butter.  Cook and stir until butter is completely melted (2-3 minutes).  Remove from the heat and add vanilla and chopped chocolate.  Stir until chocolate is completely melted.  Divide pudding into 4 cups (1/2 cup each), cover with plastic wrap and refrigerate.  When ready to serve, add a dollop of whipped cream on top.  ENJOY! 



Cherry Whip

"This Salad is so delicious and it's honestly one of the easiest recipes I've ever made.  This would be a perfect addition to your Mother's Day brunch!"

1 (21 ounce) can of cherry pie filling
1 (20 ounce) can of crushed pineapple, drained
1 (14 ounce) can of Eagle brand sweetened condensed milk
1 (9 ounce) container of Cool Whip non-dairy whipped topping, thawed
3/4 cup chopped walnuts

Mix together all ingredients and chill until ready to serve.

*Hint:  I reserved about 1 Tablespoon of cherry pie filling and a few walnuts for garnishment.

Lemon & Lime Jello Salad

"This is my all-time favorite jello salad!  It's perfect for any gathering and we often enjoy it at Holiday dinners."

1-(20 ounce) can of crushed pineapple
1-(3 ounce) package of Lime Jello
1-(3 ounce) package of Lemon Jello
1 cup mayonnaise
1-(14 ounce) can of Eagle Brand Sweetened Condensed Milk
1/2 cup of cottage cheese

Drain crushed pineapple and reserve juice (it will be about 1 cup of pineapple juice).  To the pineapple juice, add enough water to make a total of 2 cups of liquid.  Pour liquid into a saucepan and add lime and lemon jellos.  Stir to dissolve jello completely and bring mixture to a boil.  Remove from the heat and set aside.  Measure out one cup of the crushed pineapple and in a large bowl, combine pineapple, mayonnaise, condensed milk and cottage cheese.  Add jello mixture and stir to combine.  Pour into an 8x8 pan or jello mold.  Refrigerate until set. 

Vanilla Almond Cupcakes

"Hippity Hoppity, Easter's on It's Way!"

Vanilla Almond Cupcakes 

1 white cake mix (eggs, oil and water called for on the box)

1 teaspoon almond extract
1 teaspoon vanilla extract

 

Follow the directions on the cake mix, adding almond and vanilla extracts. Pour batter into cupcake liners, filling each 2/3 full.  Bake following box instructions for cupcakes.   Allow cupcakes to cool completely and frost and decorate.

 

Whipped Vanilla Almond Buttercream Frosting

1/2 cup shortening

1 stick or 1/2 cup of butter, softened

1/2 of a 2 pound bag of powdered sugar, or you can use a 1 pound box

1 teaspoon vanilla extract

2 teaspoons almond extract

desired amount of green food coloring (I used 6 drops to make a light green color.)

candy decorations, if desired

Using the whip attachment of your mixer, whip together butter and shortening. Add powdered sugar a little at a time until all combined. Add vanilla and almond extracts. Color with food coloring.  Frost cupcakes and decorate.  (I used a Wilton #233 tip to pipe the frosting on the cupcakes to resemble grass for the little bunnies to sit in.)  Store cupcakes in the refrigerator until needed.

*TIP:  If frosting is too thick, you can thin it out with milk.  I have also used corn syrup to thin the frosting, which gives the icing a nice sheen.

To see more yummy cupcake recipes, please visit my Kandy's Kupcakes page:
http://kandyskitchenkreations.blogspot.com/p/kandys-kupcakes.html

Favorite Frosting

"I use many different frosting recipes when baking.  This recipe is my favorite one to use when I am baking and decorating Birthday cakes or cupcakes for my family.  It has a spreadable consistency for icing and it also holds its shape when using decorating tips.  Oh and by the way, the taste is irresistible!"    



2 sticks or 1 cup of butter, softened

4 Tablespoons of shortening

2 pound bag of powdered sugar
2 teaspoons almond extract

1 teaspoon vanilla

2 Tablespoons milk
2 Tablespoons light corn syrup (Karo syrup)
Food Coloring, if desired
 

In a large mixing bowl, cream together butter and shortening until smooth.  With the mixer on low setting (so you don't end up wearing it), add powdered sugar a little at a time.  NOTE:  Mixture will become very thick, but it will thin out when you add the remaining ingredients.  Add almond, vanilla, milk and corn syrup and mix until completely combined, scraping sides of the bowl as you go.  Color with food coloring, if desired.  Frost cake or cupcakes and decorate.  

Heart's Delight Bites

"These little gems would be a perfect Valentine dessert for your Sweetie or an easy treat for your child's classroom Valentine's Day party.  The best part of this recipe is that it only takes three ingredients.  However you enjoy them this Valentine's Day, eat them to your Heart's Delight!!!" 

1 (15.24 ounce) package of chocolate snack cakes (I used Hostess Chocolate Zingers.)
1 (15.6 ounce) container of ready-made frosting (I used Duncan Hines cherry flavored frosting.)
Valentine's candy (like conversation hearts) and/or Valentine's themed sprinkles

Cut each chocolate snack cake into thirds.  Pipe or spoon on desired amount of frosting.  Place a conversation heart into frosting and top with sprinkles.  To serve, I placed each bite into mini baking cups.

Pumpkin Spice Snickerdoodles

"Don't you just love old-fashioned recipes?  I do!  They are always delicious, made with simple ingredients and have a way of bringing back special memories when you eat them.  These cookies are a perfect example of that.  They are chewy, sweet and just like the old fashioned ones, only YUMMIER with just a hint of nutmeg.  Bake some today and then pour yourself a big glass of milk and sit back and enjoy your special memories!"

 

Makes about 2 dozen cookies

 

1/2 cup or 1 stick of butter, softened

1 cup sugar

1-1/2 cups flour

1 egg

1 teaspoon vanilla

1/4 teaspoon baking soda

1/4 teaspoon cream of tartar

 

Preheat oven to 375 degrees.  In a large mixing bowl, cream together butter and sugar.  Add flour, egg, vanilla, baking soda and cream of tartar.  Mix until well combined.  (The mixture will appear crumbly, but will come together when you form it with your hands.)  Form into balls by rolling about 1 Tablespoon of dough in between the palms of your hands.  Roll balls in Pumpkin Pie Spice Sugar (recipe follows). 

 

Pumpkin Pie Spice Sugar

1/4 cup sugar

1 teaspoon Pumpkin Pie Spice    

 

In a small bowl, combine sugar and pumpkin pie spice.  Roll balls of cookie dough in sugar mixture until completely covered.  Place cookies 2 inches apart on non-stick cookie sheets.  Bake at 375 degrees for 10-11 minutes or until edges are golden brown.