Pumpkin Chocolate Chip Cookies

1 c white sugar

½ c oil (I use coconut oil)

1 egg

1 t milk

1 t vanilla

1 c pumpkin

2 c flour

2 t baking powder

1 t baking soda

1 t cinnamon

½ t salt

½ c chopped pecans (optional)

1 c chocolate chips

Preheat oven to 375*

Mix first 5 ingredients together and stir well.Add pumpkin and just stir until incorporated.

Add all the dry ingredients and mix until well combined.

Fold in Chocolate Chips and nuts. 

Bake for 12 – 15 minutes. Put in containers while they’re still a little warm. You do not want to overbake them. 

Carmel Apple Dip

1 (14 oz) can sweetened condensed milk
1 1/2 cup karo syrup
1 cup brown sugar
1 cup white sugar
1/2 cup butter
1/4 tsp. salt

Cook on medium heat stirring constantly until you reach 225 F. Let the carmel cool before dipping your apples.

Apple Orchard Punch

Taken from allrecipes.com

1 (32 oz.) apple juice, chilled
1 can frozen cranberry concentrate
1 cup orange juice
1 1/2 liters ginger ale
1 apple

In a large bowl combine apple juice, cranberry concentrate and orange juice.  Mix until concentrate dissolves.  Then slowly add ginger ale.

Thinly slice the apple vertically, forming whole apple slices.  Float apple slices on top of punch.

Mom's Yummy Yams

3 cups mashed yams (canned-drain juice)
1 cup brown sugar
1/2 tsp. salt
1/2 cup milk
2 eggs lightly whipped
1 tsp. vanilla
1/3 stick melted butter

Topping:
1/3 stick margarine
1/3 cup flour
3/4-1 cup brown sugar
1/2-3/4 cup chopped nuts of choice

Whip first 7 ingredients together and place in baking dish.  Mix topping and place on top of yams.  Bake on 350 degrees for 35-40 minutes.