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.

Low Sugar Gluten-free Chocolate Chip Cookies

Ingredients:

2 eggs
2 TBSP softened butter
1/4 cup brown sugar substitute (I used Truvia Brown sugar blend, but you can use a 1/2 cup of brown sugar)
2 cups Almond flour (sifted)
1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp Salt
1 (1oz.) package sugar-free white chocolate instant pudding
1/2 cup milk chocolate chips (I used slightly more, closer to 3/4 cup and felt like I could have done it successfully with slightly less, but you can adjust to your preference)

Directions:
Preheat oven to 350*F.
Beat eggs until nice and foamy. In a separate bowl combine the brown sugar and butter, then combine with eggs. Add vanilla. In another bowl combine the dry ingredients (almond flour, pudding, baking powder, baking soda, and salt). Add dry ingredients to wet mixture, mix well. Add chocolate chips.
Prepare a cookie sheet with parchment paper or a slipmat. Spoon dough onto cookie sheet (the cookies don’t spread, and will pretty much stay exactly as you put them on the sheet, so for a more cookie look slightly flatten the mound of cookie dough).
Bake in preheated oven for 9-12 minutes (depending on the size of your cookies).