Now, I'm just PRAYING ALL THE HARDER that my Better Homes and Gardens magazine (s) will arrive soon. Please keep praying. =)~
I'll share a fun Fall dip recipe to serve with them too.
~Gingersnap cookies and Date dip.~
2/3 cup veg. oil
1 cup sugar
1/4 cup molasses (or I use honey)
Add Dry ingredients:
2 cups flour
1/2 teas. salt
2 teas. soda
1 teas. each of Cinnamon and Ginger
Mix all together and roll dough into 1" balls and roll into granulated (white) sugar. Place 2 inches a part on lightly greased cookie sheet. Bake 10 to 12 mins. (less for soft cookie) at 350 and serve with one of the 2 delicious dips below.
~Mrs. Naomi's Date Dip~7 oz. Marshmallow creme
8 oz. softened Cream Cheese
1 t. vanilla
Blend dates and then when stirring into dip, mash with a fork. Add enough dates to make the dip taste good.
For Fall, I like to serve this dip with these gingersnaps.
8 oz. softened cream cheese
15 oz. pumpkin pie mix (or if using reg. canned pumpkin, add some pumpkin pie spice to it.)
2 cups powdered sugar
1 teas. ground cinnamon
1/4 teas. ginger
And as Always...ENJOY!