1. Preheat oven to 400

2. Mix the pumpkin, eggs, sugar, and oil in a mixer until blended. Slowly add in flour, baking soda, baking powder, and cinnamon. Stir in chocolate chips.

3. Pour into baking muffin cups, filling about 2/3 of each cup.

4. Bake for 15-17 minutes.

1. Place water, sugar, yeast in bread machine. Let yeast foam for 10 min.

2. Add all other ingredients into bread machine.

3. Run dough cycle on bread machine.

4. Once the cycle is finished, place dough in 2 greased loaf pans. Let rise again (approx. 30 minutes) 

5. Bake @ 350 degrees for 20-25 minutes.

1. Preheat oven to 400F. Spray a 9×13 baking dish with nonstick spray.

2. Prepare rice as directed on package.

3. Heat skillet to low/medium heat and stir in the onion,chicken, taco seasoning, and diced tomatoes.

4. Place the taco shells in the baking dish, standing up. Back for 5 minutes.

5. Remove from the oven.

6. Spoon in rice into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell.

7. Sprinkle each shell with shredded cheese and shredded parsley.

8. Bake for 7-10 minutes or until cheese is fully melted and the edges of the shells are browned.

9. Remove from the oven and top with your favorite toppings.

10. Enjoy!

1. Mix milk, half/half, velveta, salt, pepper, and potatoes in a large pot on low/medium heat. Use a whisk to break up the cheese and potato chunks.

2. Heat to boiling. 

3. Let simmer uncovered for 4-5 minutes.

4. Remove from heat.

5. Serve with toppings.

1. Mix all ingredients with hand mixer or in a standing mixer.

2. Split into 2 loaf pans, or into muffin trays.

3. Bake loaves at 350 for 30-35 minutes.

   Bake muffins at 350 for 15 minutes.

1. Mix ingredients together and form into balls. Place in baking dish. Mix sauce ingreidents together and pour over balls. Bake at 350 for 1 hour.

2. Freezer friendly: Prepare balls and sauce as stated above, cover with tin foil, place in the freezer UNCOOKED. When ready to eat, remove from freezer and bake at 350 for 1 1/2 hours.

1. Bring 6 cups water, wild rice and noodle soup mix to a boil, then simmer for 20 minutes.

   Chop up veggies and add to soup mixture. Let simmer for 10 minutes.

   Add chicken and cream of chicken soups. Simmer for another 10 minutes.

   

1. Bring corn syrup and sugar to a boil, (not a rolling boil) let boil lightly for 1 minute. Stir while boiling.

   Remove from heat and stir in peanut butter.

   Stir in Rice Krispies.

   Pour into greased 9×13 pan.

   Melt butter, chololate chips and peanut butter chips on the stove. Spread on top of pars.

   Let cool. (Or don’t, and just eat them hot and gooey.)

   

1. Directions-

   In a large bowl, cream butter and sugar until light and fluffy. Add eggs, sour cream, and vanilla. Combine the flour, baking soda, and salt. Gradually add the creamed mixture. Stir in bananas.

   Spread into greased jelly roll pan. Bake at 350 for 22-25 minutes or until a tooth pick inserted near the center comes out clean. Cool.

Frosting Directions-

1. In a large bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in powdered sugar to achieve desired consistency. Frost bars. Store in the refrigerator.

1. Preheat oven to 300

2. Blend together butter and shortening in a mixer. Add in 6 ingredients and blend well.

3. Add in egg yolks and vanilla.

4. Mix in flour.

5. Roll into 3 inch balls, place on a greased cookie sheet and press down with the bottom of a glass.

6. Bake at 300 for 12 minutes.

7. Whisk together glaze and drizzle over top.