Fudge Crinkles

1 box (1 lb 2.25 oz) devil's food cake mix with pudding
1/2 c vegetable oil
2 eggs
1 t vanilla
1/3 c powdered sugar

Heat oven to 350. In large bowl mix cake mix, oil, eggs, and vanilla with spoon until dough forms. Shape dough into 1" balls. Roll balls in powdered sugar. On ungreased cookie sheet, place balls about 2" apart. Bake 10-12 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store tightly covered.

***I melted a handful of mint-flavored chocolate chips in the microwave then drizzled it on some cookies. My daughter is a mint fanatic and went nuts over these cookies!

Stuffing and Chicken Cordon Bleu Casserole

2 c stuffing
4 boneless skinless chicken breasts
4 slices ham
1 can cream of chicken
1 T dijon mustard
1 c shredded swiss cheese

Preheat oven to 400. Prepare stuffing. Lay chicken in 9x13" pan. Cover with ham. Mix soup and dijon. Spoon over chicken. Top with stuffing. Bake for 25 minutes or till chicken is cooked through. Cover with cheese. Bake an additional 5 minutes.

Healthier Version: I don't use any butter when I make the stuffing and I only use 1/2 c grated swiss cheese.

Pumpkin Cream Puffs

1/2 c water
1/4 c butter, cubed
1 T sugar
1/2 c flour
1/2 t pumpkin pie spice
2 eggs

FILLING:
4 oz cream cheese, softened
1/2 c canned pumpkin
2 T sugar
1/2 t pumpkin pie spice
3/4 c whipped topping

FROSTING (for jack-o'-lanterns):
1/2 c powdered sugar
2 t butter, softened
1/4 t vanilla
1-2 t milk
green and orange food coloring
1 T baking cocoa

In a small saucepan, bring the water, butter and sugar to a boil. Combine flour and pie spice and add to water mixture all at once and stir until a smooth ball forms. Remove from heat and let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Drop 12 rounded tablespoons 2 " apart onto a greased baking sheet. Bake at 400 degrees for 25-35 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.
For filling, in a small bowl, beat the cream cheese, pumpkin, sugar and pie spice until smooth. Pipe into cream puffs. Top each with 1 T whipped topping; replace tops.

***I usually double entire recipe.

Jack-o'-lanterns: For frosting, in a small bowl, combine powdered sugar, butter, vanilla, and enough milk to achieve desired consistency. Tint 1 T frosting green and 2 t orange, and set aside. Stir cocoa into remaining frosting. Pipe jack-o'-lantern faces with orange and chocolate frosting. Pipe stems with green frosting.

Pumpkin Cupcakes

These fluffy cupcakes are lightly sweetened with maple syrup and pineapple instead of sugar . The cream cheese frosting is the perfect addition to give it a creamy sweet kick.

2/3 c shortening
2 eggs
3/4 c maple syrup
1/2 c milk
2 c flour
1 1/4 t baking powder
1/2 t salt
1 t baking soda
1/2 t ground ginger
1/2 t ground allspice
1 c canned pumpkin
1 can (8 oz) crushed pineapple, drained
1 pkg (8 oz) cream cheese, softened
1/4 c butter, softened
1 t vanilla
2 c powdered sugar

In a large bowl, beat shortening until light and fluffy. Add eggs, one 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 till moistened. Stir in pumpkin and pineapple.
Fill paper-lined muffin cups 2/3 full. Bake at 350 degrees 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 bowl, beat the cream cheese and butter until fluffy. Add vanilla and powdered sugar. Beat until smooth. Frost cupcakes.