Crustless Mini Pumpkin Pies

What you need:

2/3 cup all purpose flour

1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

2 tsp pumpkin pie spice

1 15-oz can pumpkin puree

1/2 cup sugar

1/3 cup brown sugar

2 large eggs

1 tsp vanilla extract

3/4 cup evaporated milk

How to make them:

Preheat the oven to 350F. Line a 12-cup cupcake tin with paper or silicone liners.

In a medium bowl, sift together flour, baking powder, baking soda, salt and pumpkin pie spice

In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla and milk until well combined. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.

Fill each cupcake cup about 2/3 full.

Bake for 20 minutes. Cool cupcakes in pan.

Chill cupcakes before serving.

Pumpkin "Pake"

Adapted from Paula Deen, thanks Paula!

This is our NEW Pumpkin "Pie" for Thanksgiving! 

What you need:

Cake:

1 18 1/4-ounce package yellow cake mix

1 egg

8 tablespoons butter, melted

Filling:

1 15-ounce can of pumpkin

1 8-ounce package cream cheese, softened

3 eggs

1 teaspoon vanilla

8 tablespoons butter, melted

1 16-ounce box powdered sugar

1 ½-2 teaspoons pumpkin pie spice

How to make it:

Preheat oven to 350 degrees.

To make the cake, combine all of the ingredients and mix well.  Pat the mixture into a lightly greased 13x9-inch baking pan.

Prepare filling:

In a large bowl, beat the cream cheese and pumpkin until smooth.  Add the eggs, vanilla, and butter and beat together.

Next, add the powdered sugar and pumpkin pie spice, mix well.

Pour pumpkin mixture over cake batter and bake for 40 to 50 minutes.  Make sure not to over bake as the center should be a little gooey.

Chocolate Chip Cookies

What you need:

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cornstarch

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-oz. pkg.) chocolate chips

How to make them:

PREHEAT oven to 350° F.

COMBINE flour, baking soda, cornstarch and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto parchment covered baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

Cake Mix Cookies

What you need:
cake mix
1/2 C butter, softened
2 eggs

How to make them:
Preheat oven to 350
Mix cake mix, butter and eggs together.
Drop small scoops of dough on parchment lined cookie sheets, bake 8-10 min.

Pepperoncini Pot Roast

Buy a chuck roast.

Put it in the crock pot.

Sprinkle powdered Hidden Valley ranch dressing on top.

Sprinkle McCormick brown gravy mix on top.

Put a stick of butter on top.

Put about 5 pepperoncini peppers on top. (You buy them in a jar.)

Do NOT add water.

Cook in crock pot on low for about 8 hours.

Parmesan Baked Potato Halves

What you need:
6 small potatoes, scrubbed and cut in half
1/4 cup butter
grated parmesan cheese
garlic powder

How to make it: 

Preheat oven to 400 degrees. Melt butter and pour into a 9x13 inch pan and spread evenly across the bottom. Generously sprinkle parmesan cheese and lightly sprinkle garlic powder all over the butter. Place potato halves face down on the butter and seasonings. Place in preheated oven and bake for 40 to 45 minutes. Cool for 5 minutes before removing from pan. Serve with a side of sour cream for dipping.