Pumpkin Dip for Ginger Snap Cookies

8 oz. cream cheese
2 C. powdered sugar
1 tsp cinnamon
½ tsp. ginger
15 oz. can pumpkin
Pint Whipping cream

Cream cheese and sugar together. Add spices and pumpkin until smooth. Whip the whipped cream until very stiff. Fold into pumpkin mixture. Serve with homemade Ginger Snaps.
(see Ginger Snap Recipe under cookies)

Rex's Congo Bars

2 1/4 c. Brown Sugar
1 c. Butter
2 Eggs
2 tsp. Vanilla
2 3/4 c. Flour
1 Tbs. Baking Powder
3/4 tsp. Salt
Chocolate Chips
Nuts (optional)

Mix all by hand. Press into a 9x13 pan. Bake at 375 for 16-17 min. (until golden brown)