Part of the fall season are all the parties and get-togethers with friends and family. And what would these parties be without food? Try making one (or more) of these sweet treats for your next fall gathering. You won’t be disappointed!
These are little bite-sized pecan pies that are the perfect finger food!
2 (3-ounce) packages of cream cheese, softened
2/3 cups of unsalted butter, softened
2 cups of all-purpose flour
Pinch of salt
1 cup chopped pecans
3 large eggs, beaten
1 cup firmly packed dark brown sugar
¾ cup light corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
½ teaspoon salt
- First of all, beat the cream cheese and butter with an electric mixer until blended.
- Then add flour and salt beating until it’s all combined.
- Split the dough in half. Flatten each half into a one-inch circle wrapping it in plastic.
- Chill for an hour.
- Shape the dough into 2-inch balls, flatten them and place in a 3-inch muffin cups, forming each into a shell. Sprinkle pecans evenly on the dough.
- Beat the eggs together along with the 5 remaining ingredients. Pour the egg mixture over the pecans. Bake at 350 degrees for 30-35 minutes.
This cute little cookies look just like acorns, only they’re delicious!
½ cup semi-sweet chocolate chips
48 milk chocolate kisses
48 Nutter Butter Bites
- First, you melt the chocolate chips in the microwave until its consistency is smooth.
- Next, you spread the melted chocolate on the flat side of each kiss and immediately attach to a cookie.
- Then, you cut a hole in the corner of a pastry bag or plastic bag and insert a small round tip.
- And then you fill with remaining melted chocolate and pipe a stem onto every acorn.
- Finally, you place the cookies on a waxed paper-lined baking sheet and refrigerate until set.
This recipe makes 4 dozen cookies.
While this recipe is a little more involved, the result is so worth it! This recipe yields 18 servings.
1 package (14 – ½ ounces) gingerbread cake/cookie mix
1 ¼ cups water
1 large egg
4 cups of cold fat-free milk
4 packages (1 ounce each) sugar-free instant butterscotch pudding mix
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed
- Preheat your oven to 350 degrees.
- Blend the cake mix, water and the egg beating on a low speed for about 30 seconds. Increase the speed to medium and beat for two more minutes.
- Pour the mixture into an ungreased 8-inch square pan
- Bake for 35-40 minutes.
- Allow 10 minutes of cooling time before you remove from the pan and placing on a cooling rack.
- After it has cooled make crumbs out of it.
- Next, whisk milk and pudding mixes for 2 minutes (until thick).
- Stir in the pumpkin and spices blending well. In a trifle bowl, layer ¼ of the cake crumbs, half of the pumpkin mixture, ¼ of the cake crumbs, and ½ of the whipped topping. Repeat these layers. The topmost layer is the cake crumbs.
- Serve immediately or refrigerate.