Ingredients:
1 15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda

Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked.
Note: Paper liners will make it difficult to remove the cupcakes.

Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with (1/3 of the cup of) the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.

This cake is very moist and the icing is just irresistible!

Chocolate Coca Cola Cake
1 cup Coca Cola (NOT diet)
1/2 cup oil
1 stick butter
3 Tablespoon cocoa
2 cups sugar
2 cups flour
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
Frosting:
1 stick butter
3 Tablespoon cocoa
6 Tablesppon of cream or milk
1 teaspoon vanilla extract
3 3/4 cups confectioner's sugar

Cake: In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl, combine the sugar, flour and salt. Pour the boiling Cola mixture over the flour mixture and beat well. Add the eggs, buttermilk, soda and vanilla and beat well. Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees for 20 to 25 minutes. Remove pan from oven. Allow to cool for about 10 minutes before frosting.

Frosting: In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it's still a bit warm.

What you'll need:
Large Muffin Pan
Nonstick cooking spray

Ingredients:
2 eggs
2/3 C white sugar
4 Tbsp pineapple juice
2/3 C all purpose flour
1 tsp baking powder
1/4 tsp salt
Topping:
1/4 cup butter (1/2 stick or 4 Tbsp)
2/3 C brown sugar
1-can pineapple rings
6-maraschino cherries

Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray.
In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.

In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.

Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular sized  muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.

BAKE TIME 10-15 min

Serving suggestion: Cool completely and serve with Cool Whip on top

Crust
1 package Pillsbury sugar cookie dough.

Roll out dough and bake on bottom of pan. Let it cool completely.

Topping
8 oz. cream cheese, softened
½ cup sugar
1 tsp. vanilla extract
1 container Cool Whip, thawed
Fresh fruit

For topping, blend cream cheese, sugar, and vanilla. Fold in Cool Whip. Spread this cream cheese mixture over crust.

Use assorted fresh fruit for the pizza "toppings."
Arrange fruit over cream cheese mixture.
Cut and serve. Store leftovers in refrigerator.

Lemon Brownies

Ingredients:

for the Brownies:
1/2 cup unsalted butter, softened
3/4 cup sugar
2 eggs
2 1/2 tsp. lemon zest
2 Tbsp. lemon juice
3/4 cup flour
1/4 tsp. salt

for the Lemon Glaze:
1/2 cup powdered sugar, sifted
2 tsp. lemon zest
1-2 Tbsp. lemon juice

Directions:
Preheat oven to 350 degrees.
Spray an 8x8" pan with non-stick spray and set aside.
Zest and juice two small lemons and set aside.

To prepare the brownies:
In an electric mixer, cream the butter and sugar until light and fluffy, about 2 minutes.
Add eggs, one at a time, mixing well after each egg.
Mix in the lemon zest and juice, then add in the flour and salt.
Mix on low, until just combined.
Pour the batter into the prepared baking pan and bake for 25 minutes, or until golden and it passes the toothpick test.

Allow to cool completely before glazing.

To prepare the glaze:

Whisk together powdered sugar and lemon zest and juice.

Spread over cooled brownies.

Ingredients:
1 cup butter, softened
1 1/2 cups sugar, plus 2 tablespoons
2 eggs
2 3/4 cups flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon salt
2 teaspoons cinnamon

Preheat the oven to 400 degrees F. Grease at least two cookie sheets with cooking spray.

Cookies: In a large bowl, combine butter, sugar, and eggs. Using an electric mixer, beat the ingredients at medium speed until well blended.
In a medium bowl, combine flour, baking soda, cream of tartar, and salt. Whisk until well blended. Add the dry ingredients to the butter mixture and use an electric mixer to beat at medium speed until smooth.

Coating: In a small bowl, combine sugar and cinnamon. Roll the cookie dough into small balls the size of walnuts. Next roll each ball in the sugar and cinnamon mixture so it is coated all around. Place the balls 2 inches apart on the prepared cookie sheets. No need to flatten them, they will spread out by themselves.

Bake cookies for 8 to 10 minutes, depending on your oven. Let cool on a rack.

Makes about 3 dozen cookies.

Recipe idea: Serve while still warm, on a plate next to some french vanilla ice cream with caramel topping drizzled on top.

Brown Sugar Candied Bacon Recipe

8 ounces sliced bacon
1/2 -3/4 packed cup brown sugar
Don't preheat your oven.

Line a large baking sheet with tin foil.
Stick a rack on top. Set aside.

Scoop brown sugar into a long shallow baking dish (long enough to accommodate the bacon). Pat excess grease off strips of uncooked bacon with paper towels, then place bacon in brown sugar. Transfer sugary bacon strips onto rack nestled over your lined baking sheet. Pop bacon into the cold oven. Turn the heat to 350 degrees.

Flip bacon strips after 15 minutes in the oven. At this point, you'll want to check on the bacon every couple of minutes - it can quickly go from cooked to burned. I've found that my thin-cut bacon is done after 20-22 minutes. Baking time will vary depending on the thickness of your bacon - a thicker bacon should take an extra 5 minutes. When it's done, you want the bacon to be glistening with the sugar glaze. Let it cool on a rack and it will crisp up.