Pumpkin Cupcakes

This is a really fun way to decorate cupcakes. Just arrange them like a pumpkin and spread your frosting. Try not to fill them too much because they fit together better when there isn't a lot of cupcake overlapping the top. I used a star tip to fill in the stem, eyes, nose and mouth. Happy decorating!

Shannon's Pumpkin Cookies

1/2 c. shortening
1 1/2 c. sugar
1 egg
1 c. pumpkin
2 1/2 c. flour
1 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1/2 tsp. cloves
1 c. chocolate chips
1 c. raisins (optional)

Mix all ingredients in a large bowl. Bake for 10 -12 min. at 375. Check bottom of cookies to make sure they are totally cooked.

Donuts

1 3/4 c. milk
1/2 c. butter
1/2 c. sugar
1/2 c. mashed potatoes (I use Instant)
1 T yeast
1/2 c. warm water
2 eggs
2 tsp. vanilla
6 1/2 to 7 c. flour
1 tsp. baking powder
2 tsp. salt

Scald milk; stir in butter, sugar, and mashed potatoes. Cool to lukewarm. Blend well. Sprinkle yeast over warm water and stir until dissolved. Add to lukewarm mixture. Stir in eggs and vanilla. Sift flour with baking powder and salt. Add gradually to warm mixture. Mix well after each addition. Add another 1/2 c. of flour if needed, but this is a soft dough. Turn into a greased container. Cover and let rise until double in bulk about 1 1/2 hours.

On well floured board, roll out dough to 1/2 -inch thickness. Cut out with a doughnut cutter (I use a drinking glass for the the circle then punch a hole in the center with the end of a funnel, stretching the hole bigger.) Place donuts on wax paper. Cover with cloth and let rise until double in bulk (about 1/2 hour). Fry in oil at 375. Drain on absorbent paper. Glaze while still warm.

Glaze:

2/3 c. butter

4 cups powdered sugar

3 tsp. vanilla

1/2 c. hot water

Melt butter over stove then add sugar and vanilla. Mix until smooth. Remove from heat and stir in hot water.

The way I cut them, this recipe makes about 55 donuts, and the glaze comes out perfectly to cover this amount of donuts. You'll never eat a Crispy Cream again.

Stephanie's Yummy Brownies

1/3 c. butter
3/4 c. sugar
2 T water
2 c. chocolate chips
2 eggs
1 tsp. real vanilla
3/4 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
1 c. walnuts, coarsely chopped
Fudge Frosting (optional)

In a small saucepan, add butter, sugar, and water. Bring to a boil. Remove from heat and add 1 c. chocolate chips. Stir until smooth and let set about 10 min. off the heat to cool slightly. Add eggs, one at a time, stirring after each addition. Add 1 tsp. real vanilla and stir. Add flour, salt, and baking soda; mix just until completely mixed in. Do not beat longer than necessary. Add 1 cup chocolate chips and 1 cup nuts. Turn into an 8x8 inch pan that has been lined with foil. Bake at 350 for about 30-35 min. Edges will just start to pull away from side of pan. Do not overbake. Cool completely before removing from foil to cut. Can frost with fudge frosting if desired.

Marie's Enchilada Casserole

2 lb. ground meat or chicken
1 can cream of chicken soup
2 cans cream of mushroom soup
1 can enchilada sauce
1 pkg. corn tortillas, shredded
1 lb. cheddar cheese

Mix meat soups, and enchilada sauce. Layer with tortilla strips and cheese. Bake for 30 min. or until cheese is melted.

Chicken Pot Pie

1 lb. chicken or turkey, cooked and cubed
2 medium carrots, chopped
1 rib celery, chopped
1 c. frozen peas
1/3 c. butter
one medium onion
1/3 c. flour
2/3 c. milk
2 cubes chicken bouillon
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg
Unbaked pie crust
1 T butter

Cook carrots and celery in a pot of water. Add peas to pot and simmer for one minute. Drain the water from the pan, reserving 2 cups of the water and set it aside. Make a white sauce by cooking the onions in 1/3 cup butter until soft. Stir in flour; slowly whisk in reserved water and milk. Stir in soup bouillon, salt, pepper and nutmeg. Simmer sauce until thick; remove from heat. Set aside.

Center pie crust in 9 inch pie plate. Spread cooked chicken and vegetables into crust, then pour the sauce over it. Center second pie crust over pie; fold over edges and pinch with a fork to seal and prick holes in top of crust. Bake in a 425 oven for 20 minutes. Cover edges of pie with aluminum foil and bake an additional 10-15 minutes or until crust is golden brown. Rub one T butter over top of hot crust. Cool for 10 minutes before cutting.

Tera and Keri's Chicken-n-Dressing

1 c. butter
4 c. Pepperidge Farm dressing
2 c. chicken, diced small
1 can cream of celery soup
1 can cream of chicken soup
1 c. milk
1/2 onion, diced
Veggies (celery, frozen peas, carrots, corn, etc)

Melt butter with onion and celery. Pour over dressing and mix well. Place 2/3 of dressing mix. in 9x13 pan. Mix chicken, soups, milk, and veggies. Pour on top of dressing. Put remaining 1/3 dressing on top. Bake at 350 for 35 min.