Autumn Treats... Pumpkin Patch..







*Autumn Treats*


Pumpkin Spice Muffins



Serving Size : 12

1/2 Cup Canned pumpkin
1/2 Cup Milk
1 Egg
2 Cups Biscuit mix
1/4 Cup Sugar
1/2 Teaspoon Ground nutmeg
1/2 Teaspoon Ground cinnamon
1/2 Teaspoon Ground ginger
Streusel Topping
1 Tablespoon Biscuit mix
2 Tablespoons Sugar
1/4 Teaspoon Ground cinnamon
2 Teaspoons Butter


In a mixing bowl, combine pumpkin, milk and egg with a fork. Combine dry ingredients; add to mixing bowl and stir just until moistened. Spoon into 12 well-greased muffin cups. Combine streusel ingredients; sprinkle over muffins. Bake at 400F for 15 minutes or until golden brown.



Chocolate Peanut Butter Cup Cookies


1 cup butter or margarine, softened
3/4 cup white sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
3/4 cup smooth peanut butter
2 eggs
1/3 cup baking cocoa
2 1/3 cups all-purpose flour
1 teaspoon baking soda
1 cup semisweet chocolate chips
1 cup peanut butter chips
10 peanut butter cups, cut into 8 pieces each

Directions
1 Preheat oven to 350 degrees F (180 degrees C).
2 Cream butter and sugars together. Add vanilla, peanut butter and eggs; mix well.
3 Add cocoa; mix well. Add flour and soda; mix well. Fold in chips and peanut butter cups.
4 Bake on ungreased cookie sheet at for 8 - 10 minutes. Let cool for 1 or 2 minutes on sheet before removing or they will fall apart. Enjoy.


Easy Key Lime Pie


1 - can sweetened condensed milk
3/4 cup lime juice or 6 oz frozen limeade
1 - 8 oz Cool Whip or frozen whipped topping, thawed
1 - 8 or 9 inch graham pie crust

Mix sweetened condensed milk with limeade or lime juice until well mixed fold in whipped topping until mixed. Pour mixture into crust, mounding in middle. Freeze for 4 hours or up to two days. Let set in refridgerator for 1 hour before serving.




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