Buckeye Balls

Here is the recipe I have used it turned out good, if anyone has a better one I would love to try it. Or if anyone knows an easier way of dipping??

1/2 cup butter, melted
1 pound confectioners' sugar
1 1/2 cups peanut butter
1 tsp vanilla
2 cups semisweet chocolate chips
1 TBS shortening

Comine the melted butter, sugar, peanut butter, and the vanilla together, mix well. Refrigerate for 1hour or until firm. Roll into 1 inch balls and place on waxed paper.

In the half of double boiler melt the chocolate chips and shortening, stirring constantly. Use a toothpick to dip balls into the melted chocolate, leaving a small uncovered are so balls resemble buckeyes. Place balls on waxed paper. Use fingers to blend in toothpick holes. Refrigerate until chocolate is firm, enjoy.

Dinner in a Pumpkin

I started making this every Halloween--I love it!!

1 small to medium Pumpkin
2 TBS vegetable oil
2 TBS soy sauce
1 onion chopped
1.5-2lbs ground hamburger
2 TBS brown sugar
1 can sliced mushrooms
1 can cream of chicken soup
1 1/2 cups of cooked rice
1 can waterchestnuts, chopped (optional)

Cut upen pumpkin and thoroughly clean out pulp and seeds. Preheat oven to 350 degrees. In a large skillet saute onions in oil until tender. Add meat and brown. Drain drippings. Add soy sauce, sugar, mushrooms and soup. Simmer 10minutes, stirring occassionally. Add cooked rice and wterchestnuts. Spoon micture into clean pumpkin. replace lid. Place on baking sheet and bake 1-2 hours or until pumpkin is tender. Remove lid and serve with meat of pumpkin.

Pumpkin Gingerbread Trifle

2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) package cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.

Spiced Pumpkin Seeds

I made these last night with the seeds from our two jack-o-lanterns. They turned out really yummy!

INGREDIENTS
3 tablespoons margarine, melted
1 teaspoon salt
1/4 teaspoon garlic salt
4 teaspoons Worcestershire sauce
2 cups raw whole pumpkin seeds

DIRECTIONS

Preheat oven to 300 degrees F (135 degrees C).

Wash and dry seeds.

Spread seeds on a plate and microwave for 2 minutes. Stir them and microwave 2 more minutes to dry seeds out.
Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish. (I used a cookie sheet covered in foil.)
Bake for 1 hour, stirring occasionally.