Glazed Pumpkin Cookies

Cookies
1 cup shortening
1 cup sugar
1 cup canned pumpkin
1 egg
2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt

Cream shortening, sugar and pumpkin. Add egg and mix well. Combine dry ingredients and add to wet. Drop onto cookie sheet and bake at 375 for 10-12 minutes. DO NOT overbake!

Glaze
6 Tbs. butter
8 tsp. milk
1 cup brown sugar
1 cup powdered sugar
1 1/2 tsp. vanilla

When first batch of cookies comes out of oven, start glaze. Cook butter, milk and brown sugar in sauce pan over medium heat until sugar dissolves. When all of cookies are out of the oven, finish the glaze by adding the powdered sugar and vanilla. Spoon over warm cookies. Enjoy!

Dinner in a Pumpkin!

1 med pumpkin (try to pick one that's shaped like a bowl; a shorter shallow one rather than a tall skinny one!)
2 1/2 lbs. ground beef
2 Tbsp. Margarine
3 cans cream of mushroom soup
1 1/2 cup chopped onion
3 Tbsp. brown sugar
3 Tbsp. soy sauce
4 cups cooked rice (Can be instant)
Salt and Pepper

Brown beef with onions. Drain grease then add margarine, salt and pepper. Add the rest of the ingredients. Put in a well scraped out pumpkin. Bake at 350 for 2 hours. Enjoy!!

Pumpkin Dip

2 Cream Cheese's
1- 15 oz can pumpkin
2 cups powdered sugar
1 tsp. cinnamon
1 tsp. ground ginger

Combine pumpkin and cream cheese until smooth. Add sugar and spices. Refrigerate until ready to serve.

Frog Eye Salad

1 package (12 oz.) Acini Di Pepe (pasta)

Follow package directions to cook until tender, but not mushy. Drain and rinse with cold water. Put in airtight container in fridge.

1 C. Sugar
2 Tbsp. Flour
1/2 tsp. Salt
2 Eggs, beaten by hand
1 3/4 C. Pineapple juice (from drained pineapples below. You can add water to make the right amount if needed.)
2 Tbsp. Lemon juice

Combine sugar, flour, and salt in medium sauce pan. Beat egg with pineapple juice and stir into pan. Cook over medium heat stirring continually with wire whisk until thickened. Add lemon juice. Cool to room temperature. Combine with cooked pasta and refrigerate overnight or until chilled.

Mix in:
3- 11 oz. cans Mandarin Oranges, drained
2- 20 oz. cans Pineapple Tidbits, drained
1- 10 oz. jar Marashino Cherries, drained and halved
2- 9 oz. Cool Whips
Marshmallows as desired (I use about 2 C.)
Coconut as desired (I use about 1- 1 1/2 C.)

Be sure to drain all fruit really well, it makes the salad thicker. (I mix the leftover juice with a can of white grape juice for a yummy fruit punch.) This recipe makes ALOT so be sure you have a very large bowl/ tupperware and plan on sharing!

Toffee Crunch fruit dip

1/2 bag Toffee Bits
1 8 oz. cream cheese, softened
1/2 cup brown sugar
1/2 cup white sugar

Combine all ingredients. Add milk a tbsp at a time if dip seems too thick.

Dip pears, apples, anything your heart desires!!! It's also really yummy with pretzels!

Olive Garden Zuppa Toscana

1 lb. ground Italian sausage
1 1/2 tsp. crushed red pepper
1 large diced white onion
4 tbsp. bacon pieces (I used the real bacon salad topping!)
2 tsp. garlic puree
10 cups water
5 cubes chicken boulian
1 cup Heavy Cream
1 lb. sliced russett potatoes
1/4 bunch of Kale

Saute sausage and red pepper, drain fat.

In the same pan. saute bacon, onions, and garlic for about 15 minutes.

Mix boulian and water add to onion mixture. Cook until boiling.

Add potatoes. Cook until soft. Add heavy cream, heat through. Add sausage. Add kale just before serving.

Twice Baked Potatoes

8 potatoes
2 cups sour cream
2 sticks butter
8 oz. cream cheese
4 green onions
1 1/2 tsp. salt
1 1/2 tsp. pepper
1 1/2 cups grated sharp cheddar cheese

Bake potatoes. Cut potatoes in half lengthwise; spoon inside of potatoes into bowl, leaving just enough to form a shell. Add all but cheese. Mix. Fold in cheese. Fill shells. Sprinkle with paprika. Bake at 350 degrees for 20 minutes.

Swiss Cheese Potatoes

3 lbs. red potatoes, quartered
2 tsp. Salt
1 bag (9 oz.) baby spinach leaves

Sauce:
3 Tbsp butter
1 Bunch scallions, trimmed and chopped
3 Tbsp all purpose flour
2 cups milk, warmed
3/4 tsp salt
1/8 tsp black or white pepper
1/8 tsp cayenne
Pinch Ground nutmeg
1/2 lb Swiss Cheese, shredded (about 2 cups)

Heat oven to 375 degrees. Place potatoes and salt in in large saucepan. Add cold water to cover. Bring to a boil; simmer 8 minutes. Just before draining, add spinach. Drain.

Sauce: In small saucepan, melt butter over medium heat. Add scallions; cook for 5 minutes or until softened. Sprinkle flour over scallions and whisk to blend. In 2 additions whisk in warm milk until smooth. Add salt, pepper, cayenne, and nutmeg. Bring to a boil over medium heat whisking occasionally. Remove from heat. Whisk in 1 cup of the cheese.

Coat 9x13 inch baking dish with cooking spray. Layer half the potatoes and spinach in dish; spoon half the sauce over. Sprinkle with half the remaining cheese. Top with remaining potatoes and sauce. Sprinkle with reserved cheese.

Bake at 375 degrees for 20 minutes.

Macaroon Brownies

1 pkg. (450g) fudge brownie mix
2 egg whites
2 pkg. (200g each) sweetened flaked coconut
1 can (300mL) sweetened condensed milk
1/2 C. sliced almonds
1 square (1oz/30g) semisweet chocolate
1 tsp. vegetable oil

Preheat oven to 375 degrees

Prepare Brownie mix according to package directions, Using a 9x13 inch pan.

In clean bowl, separate egg whites from egg yolks . (Set egg yolks aside for another use.) Fold coconut and sweetened condensed milk into egg whites. Spread coconut mixture over top of brownie base to within 2 inches of edge. Sprinkle with almonds. Return to oven and bake 25 minutes or until edges of coconut are deep golden brown. Remove to cooling rack. Finely chop chocolate. Melt chocolate with oil in micro-wave, uncovered, on MEDIUM 2 minutes, stirring once, or until chocolate is melted and smooth.

Cereal Crunch

7 cups Golden Grahams
8 cups Rice Chex
3 cups flake coconut
1 cup chopped or slivered almonds

Stir all together.

Sauce
1 cup white Karo
1 cup sugar
1 square butter
1 tsp. vanilla

Boil sauce for 5 minutes and pour over cereal mixture. Stir until evenly coated then spread on wax paper to cool.

Grandma May's Lemon Berry Pie

4 oz. cream cheese
1 Tbsp. milk
1 Tbsp. sugar
1 Tbsp. lemon juice
2 tsp. lemon peel
1 1/2 cups cool whip
1 cup milk
1 pint strawberries cut in half
1 small pkg. instant lemon pudding
Graham crust

In small bowl, beat cream cheese, milk and sugar until blended. Mix in lemon juice and peel. Spread in pie crust and top with strawberries.
Mix milk and pudding together. Once thick, fold in 1/2 cup cool whip. Spoon over strawberries.
Cover and refrigerate 2 hours. Garnish with remaining cool whip.

Spanish Rice

1 cup rice
grated carrot
2 tsp. minced garlic
1/2 yellow onion chopped
2 cups water
1/2 small can tomato sauce
1 tsp. salt
1 tsp. cumin
1/2 green pepper chopped

Brown rice in a little bit of oil in a frying pan. Add carrots, garlic, onion and saute'. Add two cups water, tomato sauce, salt and cumin. Cover frying and let simmer 20 minutes on low. Add green pepper.

Spinach Salad

2 pkgs. fresh spinach
1 head iceberg lettuce
3/4 lb. grated Swiss cheese
3/4 lb. fresh mushrooms, sliced
1 cup dry cottage cheese**
1/2 lb. cooked bacon, crumbled

Mix spinach and lettuce together and when ready to serve add rest of ingredients.

**Tip: Dry cottage cheese is made by running cold water through regular cottage cheese in a sieve, then drain chunks on paper towels.

Poppy Seed Dressing
1 1/2 Tbsp poppy seed
3/4 cup white vinegar
3/4 cup vegetable oil
3/4 cup sugar
1 1/2 Tbsp grated onion
1/2 tsp salt
3/4 tsp dry mustard

Mix and pour over salad just before serving and toss.

Coconut Cream Pie (Southern Living)

3/4 cup sugar
1/4 cup plus 2 teaspoons cornstarch
1/8 teaspoon salt
3 egg yolks, beaten
3 cups milk
1 1/2 Tablespoons butter
1 1/2 teaspoons vanilla extract
3/4 cup flaked coconut
1 baked 9-inch pastry shell
1 cup whipping cream
1/3 cup sifted powdered sugar
1/3 cup flaked coconut, toasted

Combine first 3 ingredients in a heavy saucepan; stir well. Combine egg yolks and milk; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 3 minutes, stirring constantly. Remove from heat; stir in butter, vanilla, and 3/4 cup coconut.
Immediately pour filling into pastry shell. Cover with plastic wrap. Cool 30 minutes; then chill until firm.
Beat whipping cream at medium speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Spread whipped cream over filling; sprinkle with toasted coconut. Chill.

Cookie Salad

1 cup buttermilk
1 large (6 oz.) pkg. instant vanilla pudding
1 tub Cool Whip, thawed
1 pkg. Keebler Fudge Striped cookies
Mandarin oranges, bananas, grapes, any fruit of choice.

Mix buttermilk, pudding, and cool whip together. Mix in fruit. Crumble cookies, mix in or just leave on top.

Boiling Eggs

Place eggs in a pan full of cold water. Heat (uncovered) to boiling and boil for 5 minutes. Then turn off heat and let cool.

For boiled eggs, don't use brand new eggs. Instead, use eggs that you've had for a week or so. That way the shell will come off easy.

Source: Sarah's grandma

Southwestern Corn Salad

Ingredients:

1 can, 14 oz. black beans, rinsed and drained

2 cups frozen corn kernels

1 small red bell pepper, seeded and chopped

1/2 red onion, chopped

1 1/2 tsp ground cumin, half a palm full

2 tsp hot sauce, just eyeball the amount (recommended: Tabasco)

1 lime, juiced

2 TBSP vegetable or olive oil, eyeball it

Salt and Pepper

Directions:

Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

Spinich Salad

SPINACH SALAD
(BYU Idaho Recipe)
*
1 head lettuce
1 bunch spinach
3/4 lb. sliced mushrooms (optional)
3/4 lb. grated Swiss cheese
1 red onion
1/2 lb. bacon, cooked and crumbled
1 cup mandarin oranges, drained
1/2/ C. slivered almonds
3 Tbsp. sugar
*
DRESSING:
*
3/4 Tbsp. poppy seeds
1/3 C. white Vinegar
3/4 C. oil
1/3 C. sugar
1 Tbsp. grated red onion
3/4 tsp. salt
2 Tbsp. prepared Mustard
*
Directions:
*
Cook sugar and almonds over low heat until light brown. Mix first 5 ingredients
together and lay in pan. Sprinkle almonds, bacon and oranges on top.

Carrot and Pineapple Cake

Ingredients
For the Cake:
2 Cups Granulated Sugar
1 1/3 Cups Vegetable Oil
3 Extra-Large Eggs, at Room Temperature
1 Teaspoon Pure Vanilla Extract
2 1/2 Cups plus 1 Tablespoon All-Purpose Flour, Divided
2 Teaspoons Ground Cinnamon
2 Teaspoons Baking Soda
1 1/2 Teaspoons Kosher Salt
1 Cup Raisins
1 Cup Chopped Walnuts
1 Pound Carrots, grated
1/2 Cup diced pineapple

For the Frosting:
3/4 Pound Cream Cheese at Room Temperature
1/2 Pound Unsalted Butter, at Room Temperature
1 Teaspoon Pure Vanilla Extract
1 Pound Confectioner's Sugar, Sifted

For Garnish:
Pineapple
Coconut

Directions:
Preheat the oven to 350 degrees F.
Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans

For the Cake:
Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda and salt.

Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.

Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.

For the Frosting:
Mix the cream cheese, butter adn vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
Frost Cake and garnish with pineapple and coconut.

Chocolate-dipped Coconut Macaroons

These are light and airy-but still have plenty of coconut yumminess!

Chocolate-dipped Coconut Macaroons
Ingredients:

2 egg whites
2/3 cups granulated sugar
1/2 tsp vanilla
1 1/2 cups sweetened flaked coconut
parchment paper
Semi-sweet chocolate pieces
crisco

Method:

Preheat oven to 325 and line 2 rimmed baking sheets with parchment paper. Trust me - you want to have parchment paper on there or you may not get your cookies off!

1. Whip egg whites on high speed until good and foamy.
2. SLOWLY add the sugar while continuing to whip at high speed. The end result will be a stiff-peak consistency and glossy. Add vanilla.
3. Gently fold in coconut with a spatula until thoroughly incorporated.
4. Drop by mounded teaspoon (note - these will rise slightly while baking... you CAN make them bigger, but you will need to adjust your baking time and be careful not to burn...) onto parchment-lined pans with an inch or two space between.
5. Bake for 20min at 325 on the middle rack(you may want to check at 15min if your oven runs hot...). Allow to cool a few minutes before removing to rack to cool completely. NOTE - if you eat one right away, you may notice it is still a bit gooey inside. No worries! It continues to cook while cooling and will be just fine!


Dipping:
Place chocolate pieces in a microwaveable dish with short-ish sides (you will need to get your hand in there to dip the cookies!) and microwave 30 min intervals, stirring inbetween, until melted. I add a teaspoon or two of crisco to make the chocolate thinner for dipping.
When completely cooled, dip bottoms of macaroons in chocolate and set on parchment to cool.

Pineapple Chicken

Pineapple Chicken
Serve hot over rice.

Ingredients (4 servings):
I make this with what I always have in my cupboards and fridge - some canned ingredients. But I included in parenthesis what fresh items can be used to make it extra fabulous!

1/2 sweet yellow onion chopped
1/2 green bellpepper chopped (use orange or yellow for added visual appeal)
1-2 lb chicken, chopped into small pieces
1 can pineapple chunks, drained (½ pineapple, cored & cubed thickly)
1 can stewed tomatoes chopped fine, reserve juice (1 large tomato, chopped)
3-4 cloves garlic, chopped
1/2 tsp powdered ginger (2 slices ginger)
1 Tbsp cooking oil
¼ cup katsup
1 Tbsp sugar
1 Tbsp chili paste (optional - I don't use it for the kids)
1 cup water (I sub tomato juices or chicken stock)
Salt to taste
Spring onion or coriander for garnish


Method:

1.
Heat oil in pan or wok, stir in onion & bellpepper. Stir fry on medium heat for about 2 minutes. Add garlic and chicken and stir fry until all sides are seared.
2.
Add in pineapple pieces and ginger.
3.
Add in sugar, ketchup and chili paste. Stir until chicken pieces are coated with sauce.
4.
Add in tomato and water(or other liquid), bring to boil then let it simmer with lid on for about 5 minutes.
5.
Add salt to taste, and let it simmer for another 5 minutes or until sauce is reduced slightly.
6.
Transfer to serving plate over hot rice, garnish if desired.

Cauliflower Gratin

Ingredients:

1 head cauliflower, cut into florets (discard core and large stems)
1 (14 ounces) can chicken or vegetable broth (or homemade - about 1-3/4 cups)
2 Tbsp butter
2 ounces cream cheese
2 Tbsp sour cream
1 cup shredded cheddar cheese, divided use
1/4 cup sliced green onions, white and green parts
2 large eggs
Salt and freshly ground black pepper to taste
1/4 cup chopped ham, smoked turkey breast, or cooked bacon pieces
1/4 cup grated Parmesan cheese
Sweet Hungarian paprika (I used regular paprika)
Vegetable spray

Directions:
Place cauliflower florets in a large saucepan. Add chicken broth and bring to a boil. Cover and simmer until very tender, about 12 minutes. Drain thoroughly through a fine sieve and return to the pot over low heat. Cook about 2 more minutes to dry out excess moisture, stirring constantly. (It's okay that it breaks apart.)

Pour cauliflower into food processor fitted with the metal blade. Add butter, cream cheese, sour cream, half of the cheddar cheese, green onion, salt, pepper, and eggs. Pulse to combine. Fold in ham, turkdy or bacon pieces.

Spray an oven-proof casserole with vegetable oil. Pour cauliflower mixture into casserole dish and sprinkle evenly with remaining 1/2 cup cheddar cheese and all of the parmesan cheese. Dust lightly with paprika.

Bake in a preheated 375 F. oven for about 45 minutes.

Makes: 6 to 8 servings

Homemade Coconut Syrup

I'm planning to try this one too and will let you know when I do!

-1/2 c. buttermilk
-1 stick butter
-1 c. sugar

bring to boil and remove from heat.

Add:
-1 tsp. coconut extract
-1/2 tsp. baking soda

Buttermilk Syrup

I got this recipe here and am planning to try it tomorrow morning with the buttermilk pancakes that my step-mom makes......soo yummy! I'll post that recipe later.

3/4 cup sugar

1/2 cup buttermilk

1 cube butter

1 teaspoon vanilla

1 teaspoon baking soda

Bring sugar, butter and buttermilk to a boil. Remove from heat and add vanilla and baking soda. Stir well. * Mixture will foam up when you add the soda so use a large pan.

Outback Steakhouse Ranch Dressing

My step-mom made this while she was here visiting this weekend and it was fabulous!

1 teaspoon Hidden Valley Ranch salad dressing mix (buttermilk recipe)
1 cup mayonnaise
1/2 cup buttermilk
1/4 teaspoon coarse grind black pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder

1. Combine all ingredients in a medium bowl. Mix well.

2. Cover bowl and chill dressing for at least 30 minutes before
serving.

Makes 1 1/2 cups

Stephanie

Pumpkin White Chocolate Cheesecake

Crust

25 (2 inch) Gingersnap Cookies

2 Tbsp. Sugar

3-4 Tbsp. Butter

Crush the gingersnaps and mix in sugar and butter. Press into bottom of springform pan. (If I don't have the gingersnaps, I substitute about 7 graham crackers and add about 1/2 tsp. each of ginger and cinnamon.)

Filling

3 (8oz. ea.) packages Cream Cheese- softened

1 C. Sugar

3/4 C. canned Pumpkin

1 C. White Chocolate Chips (1/2 C. of it melted)

3 Eggs

1 tsp Vanilla

1 tsp Cinnamon

1/4 tsp ground Nutmeg

Blend cream cheese and sugar. Mix in pumpkin, eggs, vanilla, cinnamon and nutmeg. Finally add in both melted and nonmelted white chocolate chips. Pour over crust and bake @ 350 degrees for 55-60 minutes. Sprinkle on topping if desired. Allow to cool then put in refrigerator to set up (at least 4 hours).

Topping (optional)

1/2 C. chopped Almonds

2 Tbsp Butter

1 tsp Sugar

Process all ingredients in food processor. Spread out on baking sheet and bake @ 350 degrees for 10 minutes (or until toasted).

Heather Farar

German Cheese Cake

Crust

1/2 Stick (4 Tbsp) Butter- softened, but not melted

1 C. Flour

1 tsp. Baking Powder

1/4 C. Sugar

1 Egg

1 Tbsp. Milk (or water)

Beat first four ingredients, then add egg and milk. Press into bottom of spring form pan. (Butter your fingers to keep them from sticking to the dough.)

Filling

2 packages (8 oz. each) Cream Cheese- softened

2 C. (1 pint) Cottage Cheese

1 1/2 C. Sugar
2 tsp. Vanilla

1/2 tsp. Salt

6 egg yolks

1/3- 1/2 C. Flour

6 egg whites- beaten stiff

Mix cream cheese, cottage cheese, and sugar. Add vanilla, salt, and egg yolks. Blend in flour. Batter should be smooth (except for cottage cheese bits) and fluffy. Carefully fold in beaten egg whites. Pour over crust then bake @ 350 degrees for 70 minutes. Top will be quite dark and will probably crack. When time is up, do not remove cake, turn off oven, and insert wooden spoon in oven door to allow cake to cool slowly. Leave cake in oven until completely cool (overnight). Remove sides of pan and dust top of cake with powdered sugar.

PS- This recipe is for a large (10 in.) springform pan. If you have a smaller one, I believe a half recipe would be just about right. (Otherwise just bake any leftover in a bread pan.)

Heather Farar

Cheese Pie

(Sorry about the color, my daughter wanted me to make it purple)

Crust

10 Graham Crackers

1/4 Cube (2 Tbsp) Butter- melted

~2 Tbsp Sugar

~1 tsp Cinnamon

Crush crackers in large ziploc bag. Add butter, sugar and cinnamon and shake. Spread in pie pan and bake for 5 minutes @ 375 degrees. Do not overbake because it will bake two more times.

Middle

9 oz. Cream Cheese

2 Eggs

1/4 C. Sugar

1 tsp. Vanilla

Soften cream cheese then blend all ingredients together. Pour into baked crust and bake for 8 minutes @ 375. Allow this layer to cool (at least until you can touch the pan without hot pads) before adding top layer.

Top

1/2 pint Sour Cream

1/4 C. Sugar

1 tsp. Vanilla

Blend all ingredients and carefully spread over middle layer. Bake for 5 minutes (at 375). Allow to cool, then put in refrigerator until fully set (overnight is best).

Heather Farar

More Casserole

2 C cooked shell macaroni
1 15 oz tomato sauce
1 28 oz diced tomato
1 can corn
1 can green beans
1 lb hamburger
2 C cheese grated

Brown meat with garlic powder, oregano, thyme, basil or other desired spices. Drain meat and add tomato sauce, tomatoes, drained corn and drained beans. Mix together. Bake 350 uncovered 30 minutes.

This is a good hearty meal, makes a lot for company or big families! And it's easy!

Shannon Hansen

Ham n Bean Soup from Steph

I tried the white bean and ham soup recently. It is SO yummy! Thanks for the great recipe!

Oven Potatoes

Idaho Potatoes
Olive Oil
Garlic Salt
Black Pepper

Scrub potatoes really well and cut into cubes. Put potatoes in zip-loc bag and drizzle with olive oil. Shake bag well until potatoes are evenly coated. Sprinkle potatoes with garlic salt and pepper- shake bag again until evenly coated. Place potatoes into greased 9x13 pan. Bake at 400 for about 45 min. Enjoy!
Darla

Homemade Hot Chocolate

Ingredients:

This recipe turned out amazing. I used Ghirardelli cocoa powder (they had a ton of it at the Christmas Tree Store really cheap) and you end up with hot chocolate that is better than the gourmet stuff you'd buy at a specialty store and alot cheaper. (It also makes a great gift for the holidays!!)

Yields: 4 cups mix

2 cups nonfat dry milk
1 cup sugar
1/2 cup cocoa
1/2 cup non-dairy creamer
dash of salt
miniature marshmallows

Combine ingredients and mix well. Store in Airtight container.

Enjoy -- Tawny

Sweet Potato-Pecan Cupcakes with Cream Cheese Frosting

Prep: 15 min.
Bake: 40 min.
Cool: 1 hour

Ingredients:
1 cup coarsely chopped pecans
2 cups sugar
1 cup butter, softened
4 large eggs (I use the equivalent in egg beaters)
1 (16-oz.) can mashed sweet potatoes
2/3 cup orange juice
1 tsp. vanilla extract
3 cups all-purpose flour (I use whole wheat and it cooked fine, may be moister with all-purpose)
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. ground nutmeg
1/4 tsp. salt
Coarsely chopped pecans (garnish)

1. Place pecans in a single layer in a shallow pan and bake at 350 degrees for 8-10 minutes or until toasted.

2. Beat sugar and butter at medium speed with an electric mixer until blended. Add eggs 1 at a time, beating until blended after each addition.

3. Whisk together mashed sweet potatoes, orange juice, and vanilla extract. Combine flour and next 5 ingredients. Add flour mixture to sugar mixture alternately with sweet potato mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Fold in toasted pecans. Place baking cups in muffin pans, and coat with vegetable cooking spray; spoon batter into cups, filling two-thirds full.

4. Bake at 350 degrees for 28 - 30 minutes or until a toothpick comes out clean. Remove immediately from pans, and cool completely. Spread cupcakes evenly with Cream Cheese Frosting. Garnish if desired.

Cream Cheese Frosting

Ingredients:
12 ounces cream cheese, at room temperature
1/2 cup powdered sugar
1 tablespoon vanilla extract
1 tablespoon orange juice

Combine all ingredients in the bowl and beat at low speed until sugar is incorporated.

Enjoy-- Tawny

Zucchini Brownies

Ingredients:

2 cups Flour (all purpose or whole wheat)
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Cinnamon
1/4 cup Cocoa
3 Eggs
1 tsp. Vanilla
1 cup Walnuts
2 cups Sugar
1/2 tsp. Salt
1/2 cup vegetable oil
3/4 cup milk
1 cup Chocolate Chips
2 cups Shredded Zucchini (It doesn't have to be finely shreaded...I just use a potatoe pealer and have huge strips of it, it cooks in and you won't be able to tell)

Mix all the ingredients together and bake at 350 degrees for 30 minutes.

Enjoy--Tawny