Spinach Artichoke Dip

• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1/2 (10 ounce) package frozen chopped spinach, thawed
• 1/2 cup sour cream
• 1/4 cup mayonnaise

• 1/4 cup cream cheese1/4 cup grated Romano cheese
  
  1/4 tsp minced garlic
  Preheat oven to 375 degrees F (190 degrees C).
  In a small baking dish, mix together artichoke hearts, spinach, sour cream, mayonnaise, cream cheese, Romano cheese, and garlic. Cover dish.
  Bake until heated through and bubbly, about 25 minutes
• 1/4 cup grated Romano cheese
• 1/4 teaspoon minced garlic
  
  
  
  
  
  
  
  
  
  
  

Soft Pumpkin Cookies

INGREDIENTS

• 2 1/2 cups  all-purpose flour
• 1 teaspoon  baking soda
• 1 teaspoon  baking powder
• 1 teaspoon  ground cinnamon
• 1/2 teaspoon  ground nutmeg
• 1/2 teaspoon  salt
• 1 1/2 cups  granulated sugar
• 1/2 cup  butter (1 stick), softened
• 1 cup  LIBBY'S® 100% Pure Pumpkin
• 1 large  egg
• 1 teaspoon  vanilla extract
• Glaze (recipe follows)
• 
  
• INSTRUCTIONS
• PREHEAT oven to 350° F. Grease baking sheets. 
• COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
• 
  
• BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.
• FOR GLAZE:
• COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.