Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins 2 cups oil 2 cups brown sugar 4 cups sugar Beat together and add: 8 beaten eggs 1 1/2 TBLS baking soda dissolved in 1/3 cup warm water 4 cups pumpkin (just use the large can.  It's plenty!) 7 cups flour 2 tsps baking powder 2 tsps salt 1 1/2 tsps ginger 2 tsps cloves 2 tsps nutmeg 4 tsps cinnamon Mix then add: 1 cup warm water 2 cups semi sweet chocolate chips 1cup milk chocolate chips Bake @ 350 degrees for 15-20 minutes as soon as they start to brown. Do not over cook.

Succotash-Bacon Salad

Succotash-Bacon Salad Looking to capture the final days of Autumn flavor, before winter lays it's bed of white upon the golden-browned canvas of our world? This succotash salad makes for a quick, simple, and easily packed & ported lunch. Simply spoon it into plastic deli containers and get on your merry way. The salad can be served warm or cold and makes an ideal treat for a ladies lunch, or a lazy afternoon spent with your favoritest of children. 3 Tbsp. Butter 1/3 c. Diced zucchini 1/3 c. Diced corn (sweet or baby) 1/3 c. Diced onion 1/2 Tbsp. Brown sugar Salt & Pepper to taste Fresh chopped basil 4-6 strips slab bacon, cooked & crumbled 1 Tomato, diced Fresh shredded parmesan (optional) In a large saucepan, melt butter just until sizzling over medium-high heat. Quickly add zucchini, corn, onion, brown sugar, salt and pepper. Saute until softened (about 5-7 minutes.) Transfer to a medium bowl. Add remaining ingredients and stir to combine. Salt & pepper as needed. Enjoy!

Apple Spiced Cupcakes

Oh, happy apple.
1 stick butter
1 stick margarine
1 1/3 c. Sugar
3 eggs
1 c. Apple sauce
2 T. Caramel ice cream topping
(or 2 T. Brown sugar)
1 T. Ground cinnamon
¼ tsp. Cloves
Pinch allspice
½ tsp. Salt
¾ tsp. Baking powder
3 drops candy apple oil (optional)
½ c. Milk
2 ¼ c. Flour

In a large bowl, beat together butter, margarine, sugar and eggs until light and creamy. Add remaining ingredients, beat until incorporated. Low altitude bakers: add 1 TBSP. Flour and ½ tsp. ADDITIONAL baking powder. Spoon into large cupcake cups. Bake at 350 degrees for 27-30 minutes, or until top of cupcakes bounce back when touched lightly. For regular sized cupcakes, bake 18-20 minutes. Remove from oven & allow to cool. Frost with cinnamon frosting.

Cinnamon Spiked Frosting
2 lb. Powdered sugar
3 sticks butter
6-8 drops cinnamon oil or extract
¼- ½ cup whole milk
2 tsp. Wilton no-taste red food coloring
Cinnamon sticks & mint sprigs to decorate

In a large bowl, combine sugar, butter, oil, and ¼ cup of milk. Beat until smooth, slowly adding milk one tablespoon at a time until desired consistency is reached. Add food coloring. Frost. Garnish as desired.

* recipe from Here!! Enjoy!!