Some Yummy Cupcakes & A Giveaway!

So, I decided to do my next countdown starting in December on my "Top 10 Appetizers". That's the majority of what you guys voted for and it makes sense with Christmas and New Years coming up.

Anyway, here are some delicious cupcakes that are so easy to make! Even without the frosting, they are moist and yummy.

**Giveaway at the bottom**

"Jeweled Pumpkin Gems"

Ingredients:
1 package (18-1/4 ounces) yellow cake mix
1 can (15 ounces) solid-pack pumpkin
3 eggs
1/2 cup vegetable oil
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 to 2 cans (12 ounces each) whipped cream cheese frosting

DIRECTIONS:
In a large bowl, combine the cake mix, pumpkin, eggs, oil, cinnamon and baking soda; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fill paper-lined miniature muffin cups two-thirds full. Bake at 350° for 12-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Spread with frosting. Yield: 7 dozen. **I made regular sized muffins and jumbo size muffins, about 1 dozen from each.** GIVEAWAY:
Okay, one winner will be receiving "6" different coupons including Yoplait Kids Yogurt, Pillsbury Savorings Flaky Pastry Bites, & Cocoa Puffs Combos. To enter leave me a comment telling me what state you live in. Deadline is Saturday at 4'clock p.m. CST. Enjoy!

-Picture simply a example-

#9 Is Here!

Okay, my #9 favorite dessert on the "Top 10". Anybody who likes mint will love these. We make them every year during the holidays and they have become a hot cookie around here. My favorite part of the cookie is the bright green frosting - I love colored frosting!

"Chocolate Mint Dreams"

Ingredients:
3/4 cup butter, softened
1 cup confectioners' sugar
2 squares (1 ounce each) unsweetened chocolate, melted and cooled
1/4 teaspoon peppermint extract
1-1/2 cups all-purpose flour
1 cup miniature semisweet chocolate chips
ICING:
2 tablespoons butter, softened
1 cup confectioners' sugar
1 to 2 tablespoons milk
1/4 teaspoon peppermint extract
1 to 2 drops green food coloring
DRIZZLE:
1/2 cup semisweet chocolate chips
1/2 teaspoon shortening

DIRECTIONS:
In a large mixing bowl, cream butter and confectioners' sugar. Beat in chocolate and mint extract. Gradually add flour. Stir in chocolate chips. (Dough will be soft.) Drop by tablespoonfuls 2 in. apart on ungreased baking sheets. Bake at 375° for 6-8 minutes or until firm. Cool for 2 minutes before removing to wire racks to cool completely. Meanwhile, combine icing ingredients; spread over cooled cookies. Let set. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies. Yield: 4 dozen.

I made this today too - on a rating of 1-10....this from me would get a 3. I found out it tastes much better on buttered toast!

"Pumpkin Harvest Dip"

Ingredients:
1 package (8 ounces) cream cheese, softened
2 cups confectioners' sugar
1 can (15 ounces) solid-pack pumpkin
3 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
Apple and pear slices

DIRECTIONS:

In a large mixing bowl, beat the cream cheese and confectioners' sugar. Gradually add the pumpkin, pie spice, vanilla and ginger; beat until smooth. Serve with fruit. Refrigerate leftovers. Yield: 3-1/2 cups.

See you with #8 next!

Something New Here!

So, I am starting to do something called: "My Top 10 Favorite Holiday Desserts". My next 9 posts after this one will conclude my top 10 Holiday Desserts. Lets start off with #10.

We have been making this sheet cake for years. Fall thru winter, this recipe would have to be the #1 most "made" recipe here. I know there are lots of Pumpkin Sheet Cake recipes out there but this one takes the cake! So easy too - which is a plus.

"Pumpkin Sheet Cake"

1 15 oz. can pumpkin
2 cup sugar
1 cup oil
4 eggs, lightly beaten
2 cup flour
2 tsp. baking soda
1 tsp. cinnamon
½ tsp. salt
DIRECTIONS:
In a large bowl, beat pumpkin, sugar, and oil. Add beaten eggs; mix well. In a small bowl, combine flour, baking soda, cinnamon, and salt. Mix. Add to pumpkin mixture and beat until well blended. Pour cake batter into a greased 10x15 in. cake pan. Bake at 350 degrees for 25-30 minutes. Cool. Frost when cooled.

Frosting:
8 oz. pkg. cream cheese, softened
10 tbsp. butter, softened
2 tsp. vanilla
3 1/2 cup powdered sugar
6-8 tsp. milk
DIRECTIONS:
Beat cream cheese, butter, and vanilla until smooth. Gradually add sugar, mix well. Add 3-4 tsp. milk until frosting reaches spreading consistency.

My little sister obviously thinks I am so amusing. Don't you Anna??