A dash of ground nutmeg 1 cup of canned pumpki n

Instructions

1. 1

   Preheat oven to 400 .Lightly butter (or PAM or use those paper liners!!) muffin tins. STIR together the flour, brown sugar, baking powder, baking sdoa, salt, cinnamon, ginger, cloves, and nutmeg in a large bowl. In another bowl, stir together the pumpkin, butter, eggs, mialkn, d vanilla until blended. Make a well in the center of the dry ingredients. ADD the liquid ingredients and stir just to comb.i ne SPOON mixture into prepared muffin cups (2/3 full). BAKE for 15 to 20 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Remove and let coo l.

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   Cranberry Pumpkin Bread Ingredients: 1 cup of pumpkin 1o cf uspu gar 1/2 cup of milk 2 eggs 1/4 cup of butter, melted 2 cups o-fp aulrlpose flour 2 teaspoons of baking powder 1 teaspoon of ground cinnam on 1/2 teaspoon of baking soda 1/2 teaspoon of ground nutme g 1/2 teaspoon of ground ginger 1 couf pc hopped walnuts 1 cup of fresh or frozen cranberrie s In a mixing bowl, beat pumpkin, sugar, milk, eggs and butter. Combinder y ingredients; stir into pumpkin mixture. Fold in walnuts and cranberries. Pour into a greased loaf pan. Bake at 350e -d grees for 70 minutes. Cool in pan for 10 minutes; remove to wire rack to co ol. Maple Pumpkin Cheesecake Ingredients: Crust: 1 1/4 cups of graham cracker crumbs 1/4 cup of sugar 1/4 cup of margarine or butter, melted Filling: 3- 8 ounce packages of cream cheese -1 14 ounce can of sweetened condensed milk 2 cups of canned pumpkin, not pumpkin pie mix 3 eggs 1/4 cup of maple syrup plus extra if you wish 1 1/2 teaspoon of ground cinnam on 1 teaspoon of nutmeg Whipped toppin g 1/2 cup of chopped pecans Directions: Preheat oven to 350 degrees. Crust: Combine the graham cracker crumbs, sugar and margarine and press firmly on bottom o-fi n9ch spring form pan or a 13 X 9-inch baking pan. Filling: In large bowl, beat cream cheese until soft. Gradually beat in condensed milk. Add pumpkin, eggs, maple syrup, and spices. Mix well. Pour into pan. Bake about 1 hour and 15 minutes or edge springs back when touched; the middle wi lsltill be slightly soft. Cool. Chill -24 hours. Serve each piece with by sprinkling with pecans, top with whipped cream and drizzle with extraa -m ple syrup.

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   Pinto Bean Casserole Ingredients: 1 lb. ground beef 1 1/2 cans of pinto beans 1 box of cornbread mix 2 tablespoons of ketchup 2 tablespoons of BBQ sauce 2 tablespoons of sugar 2 tablespoons of worchestershire sauce Salt and black pepper to taste Brown and drain off the excess grease from the ground beef . Place the meat back into the skillet and mix with the pint o beans, ketchup, BBQ sauce, sugar, worchestershire sauce, th e salt and black pepper. Stir together until heated through . Place the mixture into a 9" x 12" casserole dish. Mix th e cornbread in a separate bowl according to the package directions and pour the batter on top of the meat mixture. Bake accordin g to the cornbread directions . Spicy Saucy Pork Chops Ingredients: 2 pounds center cut pork chops 1 pint apple cider vinegar 1/4 cup ketchup 1/4 cup light brown suga r 1 tablespoon garlic salt 1 tablespoon crush red pepper pinch of ground clove Put in ingredients except chops in a stainless steel sauce pan . Bring to boil. Turn heat back to low and simmer for 10 minutes . Cook chops charcoal fire for 10 minutes on a side, basting while cooking. For oven-baked chops, place in shallow pan with sauce and cook at 400 degrees for 30 minutes, turning afte r 15 minutes. Serves 6-8 people.

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   Zucchini Casserole Ingredients: 4 cups of unpeeled, sliced zucchin i 1 cup of mushrooms, sliced 2 cups of diced tomatoes 1 cup of green bell pepper strips 1 cup of sweet read pepper strips 3/4 teaspoon of basil 1/2 teaspoon of garlic powder 1/4 cup of sugar 1/4 lb. of Provolone cheese, cubed 1/4 lb. of Swiss cheese, cubed 1/4 cup of Parmesan cheese salt and pepper to taste Simmer the zucchini, mushrooms, tomatoes, and the green and red peppers in a large pot untinl -te der. Drain off the excess liquid and add the basil, garlic, and the sugar, mixing well. Just before serving add the cubed Provolone, Swiss, and the Parmesan cheese. Let the cheese start to melet -b fore serving. Cranberry Apple Pie Ingredients: 1 cup sugar 2 tablespoons instant tapioca 1 teaspoon cinnamon 5 cups peeled, cored sliced apples 1/2 cup fresh cranberries 1/2 cup raisins 1/2 cup pecan pieces 3 tablespoons butter 1 egg, beaten with 2 tablespoons water 2 (prepared) pie crusts Mix sugar, tapioca and cinnamon. Toss the apples, raisins, cranberries and pecans in the sugar xm-i ture. Line pie plate with first pie crust. Mound filling into shell and dot with butter before putting top crust. Place crust over filling. Brush top crust with beaten egg mixture and sprinkle with sugar. Bake in a preheated 375 degree oven for 1 hour. Coevr edges of pie with foil after browning starts in order not to over brown. Yield: 1 (9 inch) pie .

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   Roast Turkey Breast with Warm SweetPotato Pineapple Relish A boneless breast roasts in only 40 minutes, and carving it is a cinhc. Retire your canned cranberry sauce for this ginger-infused, sweet and chunky one . 2 boneless Turkey Breasts with Skin (1 12/ lbs.each)