Pumpkin Cupcakes

• 2/3 cup shortening
• 2 eggs
• 3/4 cup maple syrup
• 1/2 cup milk
• 1-1/2 cups all-purpose flour
• 1-1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1 cup canned pumpkin
• 1 can (8 ounces) crushed pineapple, drained
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup butter, softened
• 1-1/2 cups confectioners' sugar

In a large mixing bowl, beat shortening until light and fluffy. Add eggs, on at a time, beating well after each addition (mixture will appear curdled) Beat in syrup and milk. Combine the flour, baking powder, salt, baking soda, ginger and allspice; add to shortening mixture and beat just until moistened. Stir in pumpkin and pineapple

Fill paper-lined muffin cups two-thirds full. Bake at 350 for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely.

For frosting, in a small mixing bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar; beat until smooth. Frost cupcakes

Turtle Pumpkin Pie

I got this out of Taste of Home magazine, The best cooking magazine around!

• 1/4 cup plus 2 tbsp. caramel Ice cream topping, divided
• 1 HONEY MAID graham pie crust
• 1 1/2 cup plus 2 tbsp. PLANTERS pecan pieces, divided
• 1 cup cold milk
• 2 pkg (3.4 oz each) JELL-O vanilla instant pudding
• 1 cup canned pumpkin
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1 tub (8 oz.) COOL WHIP whipped topping, thawed, divided

Directions

• Pour 1/2 cup caramel topping into crust; sprinkle with 1/2 cup pecans.
• Beat milk, pudding mixes, pumpkin, and spices with whisk until blended. Stir in 1 1/2 cups COOL WHIP. Spread into crust.
• Refrigerate at least 1 hour. Top with remaining COOL WHIP, Caramel topping and pecans just before serving

MAKES 10 servings

Candy Popcorn

Ingredients:

• 4 qrt Popcorn (or more) I pop two bags of microwave popcorn.
• 2 Cups Nuts (optional)
• 3 C mini Marshmallows
• 1 1/2 Cup Gum Drops or any candy (I have used, DOTS &MIKE AND IKEs)
• 1 C butter
• 1 1/2 C Sugar
• 1/2 C light corn syrup
• 1 tsp vanilla

Directions:Mix popcorn, nuts marshmallows and candy in a large bowl.Melt butter and add sugar and Corn syrup.Bring to a boil, stir and simmer 3 min.Add vanilla bend well and pour over popcorn and mix well.

Five Layer Bars

Description:yummy cookie bars

Ingredients

• 1 1/2 cups kellogg's corn flake crumbs, or cram cracker crums
• 1/2 cup sugar
• 1/2 cup butter or margarine, melted
• 1 cup semi-sweet choclate chips
• 1 cup butterscotch chips
• 1 1/3 cups flaked coconut
• 1/2 cup chopped walnuts
• 1 can (14oz) sweetened condensed milk
• can sub choclate chips with candy bars,(ie, twix candy bars chopped up and choclate m&m's festive for Christmas.

Directions:

1- in a 13X9 X 2-inch baking pan, stir together flake crumbs, sugar and melted butter. With back of spoon, press mixture evenly an dfirmly in bottom of pan to form crust.

2- Layer chips, coconut and walnuts evenly over crust. Pour sweetened condensed milk evely over top.

3- Bake at 350` for 25 min or until lightly browend around edges. Cool completly before cutting into bars.Number Of Servings:24Preparation Time:5 min, and baking time.