Pumpkin Muffins

1 cup oil
2 cups sugar
3 cups flour
1 tsp nutmeg
1/2 tsp cloves
1/2 tsp ginger
2 tsp cinnamon
1 tsp Allspice
2 tsp soda
1 tsp salt
2 cups pumpkin
4 eggs
1 pkg (12 oz) chocolate chips (I forgot to add!)

Mix in order listed. Add eggs one at a time. Stir in chocolate chips. Bake at 350 degrees F for 20-30 minutes.
Makes 30 muffins.

-Tara W.

Caramel Apple Muffins

Ingredients

2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
2-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1 egg
1 cup 2% milk
1/4 cup butter, melted
2 teaspoons vanilla extract
1/2 cup chopped peeled tart apple
12 caramels, chopped

TOPPING:
1/2 cup packed brown sugar
1/4 cup quick-cooking oats
3 tablespoons butter, melted
1 teaspoon ground cinnamon

Directions

In a large bowl, combine the flour, sugar, baking powder, cinnamon
and salt. In another bowl, whisk the egg, milk, butter and vanilla.
Stir into dry ingredients just until moistened. Fold in apple and
caramels.

Fill paper-lined muffin cups three-fourths full. Combine topping
ingredients; sprinkle over batter.

Bake at 350° for 20-25 minutes or until a toothpick inserted in.

-Valarie H.

Paula Deen's Pumpkin Bars

Bars:
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
1 15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon (I subbed 1 of the tsp of cinnamon for 1/2 tsp
cloves, 1/2 tsp ginger)
1 teaspoon salt
1 teaspoon baking soda

Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

-Amy P.

Oatmeal Apple Pear Crisp

2 cups cooking apples, peeled and sliced (about 2 large)
2 cups pears, peeled and sliced (about 3 large)
2 Tablespoons brown sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 -2 Tablespoon lemon juice
3/4 cup water

1 cup oats
1/3 cup all-purpose flour
3/4 cup brown sugar
1/4 teaspoon salt
1/2 cup butter, melted


While peeling apples and pears, keep them in the lemon juice so that they don't turn brown. Place apples in a greased shallow 9” square baking dish. Sprinkle (2 Tbsp) brown sugar, ground cinnamon, ground nutmeg and water. Combine remaining dry ingredients in a separate bowl; add melted butter, mixing until crumbly. Sprinkle crumb mixture on top of the apples. Bake at 375°F for 30 minutes or until apples are tender.

Cranberry Coffee Cake Muffins

These are absolutely DIVINE and disappear way too fast at my house. Not only do they taste amazing, but they're also incredibly moist and fluffy. Make some this week!


12 Tbsp butter at room temp
1 1/2 cups sugar
3 eggs at room temp
1 1/2 tsp vanilla
1 c sour cream
1/4 cup milk (I use cream if I have it)
2 1/2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups fresh cranberries, chopped
1 tsp orange zest

Cream butter and sugar in a standing mixer until fluffy, about 5 min. Add eggs one at a time, beating on low speed. Add vanilla, sour cream, and milk (or cream). Sift flour, powder, soda, and salt. Add to batter, beating until just moistened. Fold in berries and zest. Fill muffin cups (to the top; they don't need to be just 2/3 full, and they bake really well) and bake at 350 for about 25 min. Makes about 2 dozen, less if you've been eating the batter. Enjoy!


link to recipe

Sausage and Egg Brunch Casserole

3 c. frozen shredded hash browns                        6 eggs
1 1/2 cups cheddar cheese                                  1 3/4 cups milk
1/4 cup chopped onion                                       1/2 tsp. salt 
1 Ib mild sausage                                                1/2 teaspoon pepper
1 cup mushrooms                                               1 teaspoon dry mustard

Directions:

Brown and drain sausage.  Set aside.  Thaw potatoes and place 1/2 in bottom of 9x13 casserole pan.  Add 1/2 cheese and 1/2 of sausage and repeat.

Beat eggs, salt, pepper, chopped onions, mustard, and milk.  Add mushrooms on top if desired.  Pour liquid over top of potatoes and cheese.  Leave in refrigerator overnight.  Bake at 350 degrees for 45 minutes.

Makes 6 big servings

Fruit Coffee Cake

1 1/2 to 2 c. sliced, peeled apricots or peaches; chopped, peeled apples; or blueberries or raspberries
1/4 c. water
1/4 c. sugar
2 T. cornstarch
1 1/2 c. flour
3/4 c. sugar
1/2 t. salt
1 t. cinnamon
1/2 t. baking powder
1/4 t. baking soda
1/4 c. butter
1 beaten egg
1/2 c. buttermilk
1/2 t. vanilla
1/4 c. flour
1/4 sugar
2 T. butter

Directions:
For filling, in a sauce pan combine fruit & water. Bring to a boil. Reduce heat & simmer, covered, about 5 min. or until fruit is tender. *Do not simmer raspberries. If using frozen peaches, thaw & omit the 1/4 c. water & do not simmer; will turn to mush.* Combine the 1/4 c. sugar & cornstarch; stir into fruit. Cook & stir over med. heat until thick & bubbly. Set aside.

In a med. bowl combine the 1 1/2 c. flour, the 3/4 c. sugar, salt, cinnamon, baking powder & baking soda. Cut in the 1/4 c. butter until mixture resembles coarse crumbs. Make a well in the center of the mixture & set aside.

In another bowl combine egg, buttermilk & vanilla. Add egg mixture all at once to the flour mixture. Using a wooden spoon or spatula, stir just until moistened (batter should be lumpy). Spread half the batter into a greased 8"x8"x2" baking pan. Spread filling over batter. Drop remaining batter in small mounds onto filling.

In a small bowl combine the 1/4 c. flour & the 1/4 c. sugar. Cut in the 2 T. butter until the mixture resembles coarse crumbs. Sprinkle over coffee cake. Bake @ 350 for 40-45 min. or until golden. Best if served warm.