Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Mix the following 4 ingredients in a med. sized bowl:
2 1/4 cup flour
1 Tbs. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Mix the following ingredients in a large bowl: (tip- I mix with whisk after each ingredient is added)
4 eggs beaten
1 can of canned pureed pumpkin (15 oz.)
1 cup sugar
1/3 cup brown sugar
1/2 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 c. oil
3/4 c milk

Add half of the dry ingredients in your med bowl to the large bowl and mix, then add the rest and mix to only combine (don't over mix or you'll have hockey pucks).

Spoon into 24 paper lined cupcake pans 3/4 full.
Preheat oven to 375 and bake for 25 min.
Frost when completely cool.

Cinnamon Creamcheese Frosting:
1 (8oz.) pkg. cream cheese, softened
1/4 c. butter, softened
4 cups confectioners sugar (add more if needed)
1 tsp vanilla
1 tsp cinnamon

With Electric beater mix cream cheese and butter until smooth and fluffy, add vanilla and cinnamon, and one cup of sugar at a time until desired consistancy is reached.

Ranger Cookies

We made these cookies for our Primary children as a treat for after the program. They are loaded with all kinds of goodies! Melissa - I'm posting this for you! ;)

Ranger Cookies
2 c. margarine
2 c. sugar
2 c. brown sugar
4 eggs
1 tablespoon vanilla
4 teaspoons baking soda
1 teaspoon baking powder
4 cups flour
4 cups old-fashioned oatmeal
4 cups Rice Krispies
1 cup coconut
1 (10 oz.) pkg. Heath Bits of Brickle or 1 pound M&M's (I used 1/2 pkg. of each)

Cream margarine, sugars, eggs, and vanilla. Add baking soda, baking powder, and flour; blend well. Stir in oatmeal, Rice Krispies, coconut, and brickle chips or M&M's. Mix well until all ingredients are blended. Roll into large balls with cookie scoop and place on ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes. Remove from oven and tap cookies sheet firmly on counter to flatten cookies. Makes about 48 large cookies.

Orange Julius

This is a great recipe for a very tasty and refreshing summer treat!

6 oz. of orange juice concentrate
1 C water
1 C milk (I use rice milk because of dairy allergies and it tastes great!)
1/2 C sugar
1 tsp. vanilla
Ice cubes (use as many or as little as you want depending on your texture preference)

Blend all ingredients in the blender, serve, and enjoy!

Peanut Butter Balls

For the Balls:
1 Cup powdered Sugar
2 Tbsp melted Butter
1 Cup Crunchy Peanut Butter
1 1/2 cup Rice Crispies Cereal

For the Coating:
1 Cup Chocolate Chips
1/3 Cup bar Paraffin wax (found in canning aisle)

Mix all of the ball ingredients together in medium size bowl and chill in refrigerator for 1 hour. Roll into small balls, about the size of a walnut.
In a medium saucepan, melt the chips and paraffin wax together over low heat, stirring constantly. Once melted, remove from the heat. Dip each ball into the melted chips, dropping the whole ball in and then using a spoon to remove. Place the balls on waxed paper to dry. These peanut butter balls can be stored in a refrigerator for 1-2 weeks.

Spencer's Pie

2 Oreo shell crusts
1 8oz cream cheese, softened
1 8oz Cool Whip
2 3oz instant vanilla pudding (french vanilla and banana are yummy too)
2 1/2 c milk
1 bottle of Magic Shell

Mix cream cheese with half of milk.
Add pudding and rest of milk, mix until smooth (will have some lumps).
Distribute pie filling between two crusts.
Split Cool Whip and top both pies.
Finish by covering with Magic Shell (Spence in his artisticness makes wonderful designs and patterns, I'm not that gifted).
Refrigerate for 20-30 mins before serving.