Pumpkin Oatmeal Creme Pies with Pumpkin Buttercream

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Guess what special ingredient these delicious cookies have?  Pumpkin, of course. It's Fall! Everything has to have pumpkin right? lol.  Well, they have another cool ingredient!!  Pumpkin Spice Pudding Mix!!

I have had chocolate chip pudding cookies before and I fell in love.  The pudding makes the cookies softer than usual and adds a great flavor.  When I saw the Pumpkin Spice Pudding Mix at the grocery store, I knew I had to use it for pumpkin cookies!

I had so many ideas for pumpkin cookies.  I had one cookie that I just couldn't get off of my mind though.  Our local bakery, Hall's, has a pumpkin creme pie cookie during the fall.  They gave one to me for free when I was pregnant a few years ago, and now I stop to get them every chance I get!! They are so addictive!!

I decided to add oats to my recipe.  I also made a Pumpkin Buttercream to fill the middle.  They were such a good fall treat. I loved experimenting with the pudding and the buttercream.

I have another box of Pumpkin Spice Pudding.  I have a million ideas for cookies and pies!  What would you make with the Jell-O Pumpkin Spice Instant Pudding ?

Pumpkin Oatmeal Creme Pies with Pumpkin Buttercream

By: Crystal Barrett

Makes about 12 creme pies                                  (Click Here to Print)

Cookie Ingredients 

1/2 c softened butter
3/4 c brown sugar
1/4 c sugar
1 box  Jell-O Pumpkin Spice Instant Pudding Mix
2 eggs
1 tsp vanilla
1 tsp baking soda
2 c flour
1 c oats
1/4 c pumpkin puree

Pumpkin Buttercream Ingredients
1 c softened unsalted butter (2 sticks)
1 tsp cinnamon
1 tsp vanilla
3 c powdered sugar
4 tbs pumpkin puree
2 tsp pumpkin pie spice (OR save some of the pudding mix and use here)

Directions for Cookies:

-  Cream the butter, brown sugar, and sugar on medium setting in the mixer.

-  Add pudding mix and beat until incorporated.

-  Add eggs, vanilla, and puree and beat another minute.

-  Add the flour and baking soda and beat until well blended.

- Fold in oats.

-  Roll the cookies into small balls and place on ungreased cookie sheet.

-  Bake on 350 for 9-12 minutes.

*Notes: It is ok to take the cookies out of the oven when they are still a little gooey.  They     will harden as they cool and you will be left with a soft cookie.

-  After they have cooled coat one bottom side of a cookie with the finished buttercream.        Find a like sized cookie and place on top, making a sandwich.

Directions for Buttercream

-  Beat the butter in a mixer until it is soft and fluffy.

-  Add cinnamon, vanilla, spice (or pudding mix), and pumpkin puree.  Beat until all the          ingredients are blended.

-  Add the powdered sugar to the mixer one cup at a time.  Beat 2 minutes.

-  Add to the cookies to make creme pies.

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Watergate Salad #SundaySupper

This Sunday Supper is all about Spring!  I love spring!  It is my favorite season!  Out with the cold weather and in with the warm!

When I think of spring I think of flowers, baby birds, Easter, trees full of green again, and of course St. Patrick's day!  I do not really know much about St. Patrick's Day other than everything is supposed to be green.  It was always fun growing up trying to plan my outfits to make sure I was to never be pinched!  Now that I am a housewife with nowhere to go, my food has to be the same way.  I want green, delicious, and creative ideas for St. Patrick's day dinner.

When I was trying to come up with green food ideas the first thought I had was Watergate Salad.  "Green Stuff".  I was introduced to this a few years ago and LOVED it!  It a sweet chilled dessert, perfect for cookouts, and SUPER easy to make.  Plus it has my favorite ingredients...marshmallows and cool whip! MMMM!


This "green stuff" is delicious!  I have been trying to get my husband to try it but since it has pineapple he refuses :( I froze it and made it into ice cream (his favorite thing) so maybe now I have a chance ! I'll let you know how it goes! 

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Watergate Salad

By: Crystal Barrett

                                                               

Ingredients 

1 - 3.4 oz package of JELLO Pistachio Pudding mix

1 - 8 oz package of Cool Whip

1 cup nuts.  I used walnuts.

1 can of crushed pineapple.  Do not drain!

1 cup of coconut

1/2 of a bag of mini marshmallows

Directions 

Mix the pudding mix very well with the package of Cool Whip.

Add pineapples, nuts, coconut, and marshmallows.

Refrigerate for at least an hour.  

*If you want the salad in ice cream form just freeze in the freezer for a few hours.

Enjoy!

Happy St. Patrick's Day!!

#SundaySupper Spring Recipes

Published March 14, 2013 | By mamapoole

The warm weather is creeping in (did you smile, I sure did!) and our first day of Spring, March 20th, is right around the corner! Let’s warm up around the table with our friends from our #SundaySupper team and share delicious spring time recipes! Whether it’s St. Patrick’s Day green, green food or spring inspired, our group sure has a menu to please your taste buds!
Green and Spring Dishes Menu Includes:
Breakfast

• Baked Eggs with Shaved Asparagus and Proscuitto by The Girl In The Little Red Kitchen
• Shrimp and Leek Quiche by  Gourmet Drizzles
• Spinach and Cheddar Quiche for St. Patrick’s Day Brunch by Supper For A Steal
• Asparagus and Spring Onion Frittatta by Country Girl in the Village
• Savory Crepes with Prawns, Broccoli and Hollandaise Sauce by Masala Herb
• Egg Bake with Spring Onions, Asparagus and Artichokes by The Wimpy Vegetarian

Apps, Bread, Salads, Soups and Dressings:

• Gluten Free Irish Soda Bread by The Meltaways
• Strawberry, Avocado, Spinach Salad with Strawberry Vinaigrette by Daily Dish Recipes
• Asparagus Gazpacho by The Not So Cheesy Kitchen
• Spinach Bacon Salad by In The Kitchen with Audrey
• Anchovy and Egg Salad by Pescetarian Journal
• Sweet and Sour Cabbage Soup by Fast Food to Fresh Food
• Asparagus Red Pepper Salad by No One Likes Crumbley Cookies
• White Asparagus & Salmon Spring Salad by Family Foodie
• Chicken-Strawberry Field Green Salad w/Strawberry Balsamic Dressing by The Weekend Gourmet
• Bacon & Egg Spring Salad by Daddy Knows Less
• Green Garbanzo Hummus by Soni’s Food

Main and Sides:

• Pea Shoot Risotto by Small Wallet, Big Appetite
• Creamy Meyer Lemon Pasta by Juanita’s Cocina
• Sweet Ginger Scallion Noodles by What Smells So Good?
• Asparagus Pesto w/Heirloom Fingerlings and Orecchiette by Webicurean
• Coddle for St. Patrick’s Day by Noshing With The Nolands
• Corned Beef Cabbage Rolls by Curious Cuisiniere
• Brown Butter Brussels Sprouts with Gruyère and Hazelnuts by Hip Foodie Mom
• Raw Cucumber Sandwich with Avocado and Spinach Sauce by Mama’s Blissful Bites
• Berry Tacos by Peanut Butter and Peppers
• Asparagus and Prosciutto Bundles by Diabetic Foodie
• Caramelized Grapes and Brie Whole Wheat Galette by Vintage Kitchen
• Pink Water Kimchi (Nabak Kimchi) by Kimchi Mom

Desserts:

• Key Lime Cheesecake by The Foodie Army Wife
• Irish Coffee Ice Cream with Caramel Whiskey Sauce by 30A Eats
• Key Lime Cream Cheese Empanadas by La Cocina de Leslie
• Coconut Raspberry Layer Cake by Gotta Get Baked
• Fresh Mango  Berry Mousse With Coconut Cream by Sue’s Nutrition Buzz
• Gluten Free Carrot Cookies by Simply Gourmet
• Chocolate Mint Brownies by Hezzi-D’s Books and Cooks
• Strawberry Sorbet by Magnolia Days
• Cadbury Creme Egg Pull-Apart Sweet Rolls by Chocolate Moosey
• Strawberry Cheesecake Parfaits by That Skinny Chick Can Bake
• Meyer Lemon Ice Cream Sandwiches by Cravings of a Lunatic
• Lemon Roll Cake by The Ninja Baker
• Blueberry Cheesecake Ice Cream by Kudos Kitchen by Renee
• Candied Flowers by Cindy’s Recipes and Writings
• Lemon Citrus Cookies by Mom’s Test Kitchen
• Mini Fruit Tarts by Big Bear’s Wife
• Chocolate Pudding with Irish Cream by Buffy and George
• Faux Fried Ice Cream by Neighborfood
• Watergate Salad by Cupcakes and Pearls Blog
• Good-for-You Strawberry Tiramisu Cheesecake Cups by Cupcakes & Kale Chips

Beverages:

• Guinness Beer Milkshake by The Urban Mrs
• Wines to Pair with Springtime #SundaySupper Dishes by ENOFYLZ Wine Blog
• Irish Spring Tea Party by My Cute Bride

Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper  live chat where we’ll talk about our favorite cookout recipes!
All you have to do is follow the #SundaySupper hashtag, or you can follow us throughTweetChat!

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Gluten Free Triple Chocolate Layer Pie

Before my husband and I lived together, he hated sweets.  He hated them so much he would not even try them!  I couldn't believe I married someone that didn't even like cookies!  Here I am a total chocoholic, sweet tooth, crazed cupcake fanatic!

However, I won him over to the dark side with this pie recipe I found on the Kraft site!  WOOHOO go me!  Not only is this a very very easy dessert to make, but it's loaded with cookies, chocolate, AND whip cream!  What can get any more sweeter than that?  

After making this pie, my husband was making me make it for everyone in the family.  We lived in Jacksonville so family would often drive to visit for the weekend.  His father is on a gluten free diet so before they would come down I would go crazy trying to think of food recipes without gluten.  It seemed that everything I thought of had some little part of gluten..even this pie. 

I had an idea! What about gluten free chocolate cookies instead of Oreos?  Yes, that's right...they do have them!  The pie was a huge hit for the in laws!  One of their favorites, and nothing is better than having your in laws rave about your food :)

Triple Chocolate Layer Pie:

1 package Glutino Vanilla Creme Cookies

1/4 c melted butter

2 small packages Jello chocolate instant pudding

2 c cold milk

1- 8 oz tub of cool whip divided in half

-  Finely crush 24 oreos until they are a create a fine powder texture like the above picture.


-  Mix with butter until all of crushed cookies are covered and then press them onto the bottom of a pie
    plate.

-  In a large bowl, beat pudding and milk with a whisk for about 2 minutes or until the pudding is very thick.

-  Spoon half of the pudding onto the pie crust and even out with a spoon.

-  Mix half of the cool whip with the rest of the pudding and it will create a mousse.  Spoon this over the
    pudding layer in the pie plate and even out with a spoon.

-  Top off the pie with the remaining cool whip and top with any remaining cookies.

-  Refrigerate at least 4 hours before serving.




OPTION:  1)  If you do not want gluten free, use Oreo's.
                 2)  If you do not want a whole pie you can use 1 c milk and 1 pk pudding.  Layer into glasses to 
                      make a trifle and just top with cookies instead of making a crust.

 

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