Pumpkin Dip and Cinnamon Chips

Jennifer B (featured in the OSC cookbook)

Note:
This is part 1 in the series of recipes that Heather S used at her Thanksgiving shindig.


Pumpkin Dip
-1 container of small container of coolwhip (I used about ¾ of a large container so it would make more)
-1 tsp. cinnamon
-1 small can of solid pack pumpkin (pure pumpking)
-1 small package of vanilla or cheesecake instant pudding (I’ve used both and couldn’t tell a difference)

Combine pumpkin, cinnamon, and pudding. Mix well and fold in Cool Whip and chill. Serve with cinnamon chips, graham sticks, fruit, etc.


Cinnamon Chips
Jennifer B (featured in the OSC cookbook)

-Flour or Wheat tortillas
-Water or oil
-Cinnamon and Sugar

Preheat oven to 350°. Cut tortillas into triangles. Spray lightly with water or oil (I used water). Arrange on baking sheet. Sprinkle with sugar (I have also used ‘sugar in the raw’ for a larger sugar crystal) and cinnamon. Bake for about 15 minutes.