Pumpkin Cupcakes w/ Cream Cheese Icing

Ingredients:
3 1/3 c. flour
2 tsp. baking sod
3 c. sugar
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. ground ginger

1 c. oil
4 eggs
2/3 c. water
2 c. pumpkin

Icing:
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Directions:
1.Prepare muffin tins with muffin cups
2.Stir in all dry ingredients first then add wet ingredients
3.Fill muffin tins three-quarters full and bake at 350 degrees for 20-30 minutes or until toothpick inserted in center comes out clean.
4.Prepare icing in a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. I toped each cupcake with a pumpkin shaped candy corn.

Rating:made the house smell so yummy! A great treat for fall or even a Halloween party. (9/10)

Gourmet Caramel Apples

Ingredients:
4 crisp apples, firm, unbruised
12 ozs. soft and fresh wrapped caramels
1 Tbsp. hot water
12 ozs. good-quality chocolate chips
About 1 c. chopped nuts

Directions:
1.Wash and dry apples well, and set out at room temperature for at least 30 minutes. This is especially important if the apples have been refrigerated; they must not be refrigerator cold when dipped.(or caramel will harden too quickly)
2. Insert wooden popcicle sticks into stem end of each apple. cover cookie sheet in parchment paper
3.Place caramels in saucepan and melt over low/medium heat until completely smooth
4. Dip apples into caramel until evenly coated(use spreading knife to coat sides) let excess drip and scrap off the extra on the bottom. place on pan. Refrigerate for about 20-3o minutes.
5. Melt chocolate on low heat, after completely melted take off heat and use spreading knife to cover apples completely. Quickly roll apples in chopped peanuts and lightly press in. Refrigerate until ready to serve.

PB Chocolate Bundt Cake

My State Fair blue ribbon winning recipe:

Ingredients:
1 package devils food chocolate cake mix
1 (5.9) box chocolate pudding mix
1/2 cup vegetable oil
1/2 cup warm water
4 eggs
1 cup sour cream
2 big tbsp peanut butter
1/2 bag of chocolate chips

Directions:
1.Preheat oven to 325 degrees and grease bundt pan
2. In a large bowl mix together the cake and pudding mixes, oil, sour cream, and water. Once throughly combined add each egg in one at a time.
3.Add in peanut butter and chocolate chips and stir until evenly spread
4.Pour batter into greased 12 cup Bundt pan
5.Bake for 45-55 minutes or until tooth pick comes out clean. Let the cake cool for at least 40 minutes before removing.
6.Drizzle with chocolate or a dusting of powder sugar if desired

Rating:
This is a big big hit in my family. Its really moist and has a great chocolate taste. (10/10)

Spice Applesauce Cake

Ingredients:
3 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cloves
3 teaspoons baking soda
1/2 cup butter
2 cups packed brown sugar
2 eggs, beaten
3 cups unsweetened applesauce
1/2 cup raisins (and/or walnuts)

Directions:

1.Whisk together flour, salt, cinnamon, cloves, and soda. Set aside.
2.Cream together 1/2 cup butter or margarine and 2 cups brown sugar, beating until light and fluffy. Mix in eggs. Add flour mixture into creamed mixture alternately with applesauce, beginning and ending with flour mixture. Stir in the raisins, dates, and walnuts. Pour into greased and floured tube pan.
3.Bake at 300 degrees F (150 degrees C) for 1 1/2 hours, or until done. Cool.

Rating:
Moist, great flavor, and makes the whole house smell of fall (9/10)

Banana Fudge Layer Cake

Ingredients:
1 package yellow cake mix
1 1/3 cups water
1/3 cup vegetable oil
3 eggs
1 cup mashed ripe banana (about 3 medium)
1 container chocolate frosting

Directions:
1.Preheat oven to 350 degrees F. Grease and flour 2 9-inch round cake pans
2.Combine cake mix, water, oil, and eggs in a large mixing bowl. Beat at low spead until thourghly combined then stir in banana
3. Pour into prepared pans, batke for 28-31 minutes or until toothpick comes out clean. Cool in pans for 15 minutes. Remove from pans and cool completely
4.Fill an frost cake with frosting. Garnish as desired

Rating:
If you like bananas and chocolate then you will love this moist yummy cake. (9/10)

Chocolate Chip Cookies

Ingredients:
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips

Directions:
1.Preheat oven to 350 degrees F (175 degrees C).
2.Cream together the butter, white sugar, and brown sugar until smooth.
3.Beat in the eggs one at a time, then stir in the vanilla.
4.Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour and chocolate chips. Drop by large spoonfuls onto ungreased pans.
5.Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Ratings:
Family enjoyed them, but in my opinion they lacked a little bit in the taste department. I give them an 8/10

Lemonade Pie

thank you to Sophia for sharing this refreshing and delicious recipe :)

Ingredients:
4 cups vanilla ice cream, softened
6 oz. can frozen lemonade concentrate, thawed
1 9" graham cracker crust

Directions:
1.Mix softened icecream and lemonade concentrate until blended. Immediately spoon into graham cracker crust.
2.Freeze about four hours until firm.
3.Garnish with strawberry slices (I sprinkle with sugar on top of berries.) Let stand at room temp long enough to add the strawberry slices before serving. (Any other fruit juice concentrate will work as well. I used Strawberry-Banana-Orange juice!)

Rating:
a great fast summer treat to bring to a BBQ or family gathering (8/10)