Recipes

INGREDIENTS stick ½ cup / 4 oz unsalted butter, melted 2 large eggs beaten 1/2 cup full-fat sour cream 1/2 cup full-fat Greek yogurt 2 Tbsp honey 15 oz whole kernel corn, drained 15 oz creamed sweet corn 1 can mild green chiles 4 oz 1 fresh jalapeños seeded and finely diced (save a few jalapeño rounds for garnishing the top) 2 cups shredded cheddar cheese 1/2 cup reserved for the top of the skillet 1 teaspoon kosher salt 1/2 teaspoon black pepper 1 box Jiffy Corn Muffin Mix

INGREDIENTS 1 and ⅔ cups flour 1 teaspoon baking soda 1 and 1/2 teaspoons pumpkin spice ½ teaspoon ground ginger ¼ teaspoon nutmeg ½ teaspoon salt 2 large eggs 2/3 cup granulated sugar ½ cup brown sugar 1/3 cup vegetable oil 1/4 cup applesauce 1 cup pumpkin puree ¼ cup milk INSTRUCTIONS Preheat oven to 375°. Spray muffin tins with cooking spray or use paper liners In a large bowl whisk together flour, baking soda, cinnamon, pumpkin spice, ginger, nutmeg, and salt. In a medium

INGREDIENTS 1 stick unsalted butter 2/3 cup Libbys Pumpkin Puree 1/2 cup granulated sugar 1/2 cup brown sugar 1 Tablespoon Molasses 2 large eggs yolks only 2 teaspoons vanilla extract 1 2/3 cup flour 1 1/2 teaspoon pumpkin pie spice 1/2 teaspoon baking soda 2 teaspoons powdered sugar 1 teaspoon salt For Finishing Cookies 1 teaspoon cinnamon 1/4 cup sugar INSTRUCTIONS Preheat oven to 350 and line 2 sheet pans with parchment paper Brown the butter in a pot on the stove. While i