Taken from my “Favorites” folder!

Servings 12

INGREDIENTS:

CAKE:

1 (18 ounce) package yellow cake mix

1 large egg

1/2 cup melted butter butter

FILLING:

1 (8 ounce) package cream cheese, softened

1 (15 ounce) can pumpkin puree

3 large eggs

1-1/2 teaspoons vanilla

1/2 cup melted butter

1 (16 ounce) box confectioners sugar (sifted to remove small lumps)

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

INSTRUCTIONS:——————————————

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking pan.

For the cake; in a bowl beat the the cake mix with 1 egg and 1/2 cup melted butter.

Pat the mixture into the bottom of the baking pan.

For filling; in a large bowl, beat the cream cheese and pumpkin until smooth; add in 3 eggs, vanilla and 1/2 cup melted butter; beat intil throughly combined.

Beat in the confectioners sugar ,cinnamon and nutmeg until combined.

Spread pumpkin mixture over cake batter.

Bake for 40 to 50 minutes (make sure not to over bake as the center should be a little gooey).

Serve topped with a dollup of whipped cream or vanilla ice cream.

Photo courtesy of Karen Havins

This cake will freeze well for up to 3 months

Servings 10

INGREDIENTS:

3 large eggs, separated

1-1/2 cups sugar, divided

2/3 cup canned pumpkin puree

3/4 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

CREAM CHEESE FILLING:

1 (8 ounce) package cream cheese, softened

2 tablespoons soft butter

1 cup confectioners’ sugar(sifted to remove small lumps)

1-1/2 teaspoons vanilla extract

1/4 cup Cool Whip frozen topping, thawed (for a fluffier filling increase amount)

INSTRUCTIONS:

Preheat oven to 350 degrees F.

Line a 15 x 10-inch baking sheet with waxed paper; grease the paper and set aside.

In a large bowl, beat egg yolks on high speed until thick and lemon-colored; gradually add 3/4 cup sugar and pumpkin puree beating on high until sugar is almost dissolved.

In a small bowl beat the 3 egg whites until soft peaks form; gradually add remaining 3/4 cup sugar beating until stiff peaks form, then gently fold into egg yolk mixture.

In a bowl combine the flour with baking soda, cinnamon and salt; gently fold into pumpkin mixture.

Spread into prepared pan.

Bake for 12-15 minutes or until cake springs back when lightly touched.

Cool for 5 minutes.

Turn cake onto a kitchen towel dusted with confectioners sugar.

Gently peel off waxed paper.

Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

For cream cheese filling; in a small bowl, beat the cream cheese, butter, confectioners’ sugar and vanilla until smooth.

On low speed of electric mixure beat in the Cool Whip topping until thorough combined.

Unroll cake; spread filling evenly to within 1/2-inch of edges.

Roll up again. Cover and freeze until firm.

Remove from the freezer 15 minutes before cutting.

Dust with confectioners’ sugar if desired.

If you don’t have a coarse grater the apples may be very finely chopped but the muffins will not have the same texture

If you are doubling the recipe do not double the recipe in one bowl make two separate recipes in two bowls

Yield 6 jumbo muffins

INGREDIENTS:

2 cups all-purpose flour

1-1/8 teaspoons baking powder (or 1 semi-heaping teaspoon)

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter, softened

1/4 cup applesauce (sweetened or unsweetened)

1 cups white sugar

2 large eggs

2 teaspoons vanilla

2 medium apples, coarsely grated

Servings 15

INGREDIENTS:

4  large eggs

2 cups sugar

1 cup vegetable oil

2 teaspoon vanilla

1  (15-ounce) can pumpkin

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

Kitten’s Cream Cheese Frosting

1/2  cup  chopped walnuts, toasted

INSTRUCTIONS:———————————-

Amounts may be doubled and baked in a larger pan, fresh cooked brussels sprouts may be used in place of frozen, make certain to gently hand-squeeze out as much moisture as possible from the cooked brussels sprouts before using for the recipe

Servings 4-6

INGREDIENTS:

1  (10-ounce) package frozen Brussels sprouts

1/4 cup water (for cooking the brussels sprouts in)

2 tablespoons butter

1 large garlic clove, minced (or can use 1/2 teaspoon garlic powder)

2 tablespoons all-purpose flour

1-1/2 cups light cream

1/2 teaspoon fresh ground black pepper, or to taste

1/4 teaspoon cayenne pepper (can omit but good to add in)

salt, to taste (I use seasoned salt)

1-1/4 cups cooked long-grain rice (can use white or brown)

1 ounce thinly sliced prosciutto or ham, cut into thin strips (cooked crumbled bacon may be substituted)

1/4 cup fresh breadcrumbs

6 tablespoons freshly grated Parmesan cheese, divided

Servings 6-8

INGREDIENTS:

CRUST:

1 1/2 cups graham cracker crumbs

3 -4 tablespoons sugar

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/4 teaspoon cinnamon (optional)

1/3 cup melted butter or 1/3 cup margarine

FILLING:

1 (16 ounce) can vanilla frosting

1 (15 ounce) canspumpkin puree ( do not use pumpkin pie filling)

1-1/2 teaspoons vanilla

1 cup sour cream

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves

1 (8 ounce) container Cool Whip frozen whipped topping, thawed and divided

These cookies stay soft for days!

Yield 45 cookies

INGREDIENTS:

1 cup butter, softened

3/4 cup sugar

3/4 cup brown sugar, packed

1 large egg

2 teaspoons vanilla extract

2 cups all-purpose flour

1 cup quick-cooking oats

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg (can use more)

1 cup pumpkin puree

3/4 cup chopped pecans

3/4 cup semi-sweet chocolate chips

INSTRUCTIONS:———————————–

Preheat oven to 350 degrees F.

Grease a large baking/cookie sheet.

In a bowl cream butter with both sugars until light and fluffy.

Beat in egg and vanilla.

In another bowl combine the flour with oats, baking soda, cinnamon and nutmeg; stir into creamed mixture alternately with pumpkin puree.

Fold in nuts and chocolate chips.

Drop by tablespoonfuls onto greased baking sheets.

Bake for 12-13 minutes or until lightly browned.

Remove to wire racks to cool.

You will also find this recipe on www.recipezazz.com