Pumpkin Cream Cupcakes

Ingredients:

• 1 pkg (2 layer size) spice cake mix
• 1 pkg (3.4 oz) Vanilla flavored instant pudding
• 1 cup canned pumpkin
• 1 pkg (8 oz) cream cheese, softened
• 1/4 cup sugar
• 1 egg
  

Directions:

1. Heat oven to 350*
2. Prepare cake batter as directed on package. Add dry pudding mix and pumpkin, mix well. Spoon into 24 paper lined cups. (**I got 30 cupcakes from this batter**)
3. Beat cream cheese with mixer until creamy. Blend in sugar and egg, spoon over batter. Swirl gently with small spoon.
4. Bake 18-21 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes, remove to wire racks. Cool completely
5. Keep refrigerated.
   

Chunky Apple Cake with Cream Cheese Frosting

Southern Living, SEPTEMBER 2001

Ingredients:

• 1/2 cup butter, melted
• 2 cups sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 4 Granny Smith apples, peeled and sliced
• 1 cup chopped walnuts, toasted
  
• Cream Cheese Frosting
  
• Chopped walnuts, toasted (optional)
  

Directions:

1. Stir together first 4 ingredients in a large bowl until blended.
2. Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apple slices and 1 cup walnuts.
3. Spread into a greased 13- x 9-inch pan.
4. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.
5. Spread with Cream Cheese Frosting; sprinkle with walnuts, if desired. 

Cream Cheese Frosting

 Ingredients:
•  1 (8-ounce) package cream cheese, softened
• 3 tablespoons butter or margarine, softened
• 1 1/2 cups powdered sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract

Directions:

1. Beat cream cheese and butter at medium speed with an electric mixer until creamy.
2. Gradually add sugar and salt, beating until blended.
3. Stir in vanilla.

Butterscotch Haystacks

Ingredients:

• 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
• 3/4 cup creamy peanut butter
• 1 can (8.5 oz.) or 2 cans (5 oz. each) chow mein noodles
• 3 1/2 cups miniature marshmallows

Directions:

1. LINE trays with wax paper.
2. MICROWAVE morsels in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR.
3. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
4. Stir in peanut butter until well blended.
5. Add chow mein noodles and marshmallows; toss until all ingredients are coated.
6. Drop by rounded tablespoon onto prepared trays.
7. Refrigerate until ready to serve.

Soft Pumpkin Cookies

Ingredients:
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 ½ cups granulated sugar
• ½ cup butter (1 stick), softened
• 1 cup canned pumpkin
• 1 large egg
• 1 teaspoon vanilla extract
Directions:

1. Preheat over to 350° F. Grease baking sheets.
2. Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl.
3. Beat sugar and butter in large mixer bowl until well blended.
4. Beat in pumpkin, egg and vanilla extract until smooth.
5. Gradually beat in flour mixture.
6. Drop by rounded tablespoon onto prepared baking sheets.
7. Bake for 15 to 18 minutes until edges are firm.
8. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
9. Drizzle glaze over cookies.
10. For Glaze: Combine 2 cups sifted powdered sugar, 3 tablespoons milk, I tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
    

Pumpkin Bars With Cream Cheese Frosting

• Ingredients
  2 cups Bisquick
  1/2 cup oil
  1 (16 ounce) can solid pack pumpkin
  4 eggs, beaten
  2 teaspoons cinnamon (2 teaspoons cinnamon plus Pampered Chef, Recipezaar has a mock pampered chef cinnamon plus recipe)
  4 ounces cream cheese, softened
  1/3 cup butter, softened
  1 tablespoon milk
  1 teaspoon pure vanilla extract
  2 cups powdered sugar
  


• Directions
  1 Preheat oven to 350°F.
  2 Beat, oil, pumpkin, eggs and cinnamon mixture on medium speed for 1 minute.
  3 Stir in Bisquick and continue mixing at medium speed until smooth.
  4 Pour batter into a jelly roll pan or bar pan or 13 x 9" pan and bake for 23-26 minutes.
  5 Let cool completely before frosting.
  6 While bars are baking, cream cheese, butter, milk and vanilla together until well blended.
  7 Slowly add powdered sugar until well blended.
  8 Store in the refrigerator until you are ready to frost your pumpkin bars.
  9 Let sit out at room temperature for 10 minutes before frosting.
  10 Can also be used to make pumpkin muffins/cupcakes with cream cheese frosting.
  

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