Here is a free foundation pattern for a log cabin 3 1/2 in

Chocolate Chip Pumpkin Cake Recipe

 

Ingredients

• 3/4 cup butter, softened
• 1-1/2 cups sugar
• 1/2 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 can (15 ounces) solid-pack pumpkin
• 1 cup (6 ounces) semisweet chocolate chips
• 2 ounces unsweetened chocolate, melted and cooled
• 3/4 cup finely chopped pecans, divided

Directions

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin, beating well after each addition. Fold in chocolate chips.
• Divide batter in half. Stir melted chocolate into one portion. In a well-greased 10-in. fluted tube pan, sprinkle 1/2 cup pecans. Spoon chocolate batter over pecans; top with pumpkin batter. Sprinkle with remaining pecans.
• Bake at 325° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack. Yield: 12 servings.

Nutrition Facts: 1 slice equals 494 calories, 25 g fat (12 g saturated fat), 65 mg cholesterol, 239 mg sodium, 68 g carbohydrate, 5 g fiber, 6 g protein.

Mystery Pecan Pie

Here is a pie with a little surprise try it this year at thanksgiving!

INGREDIENTS
1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

1	package (8 oz) cream cheese, softened
1/3	cup sugar
1/4	teaspoon salt
1	teaspoon vanilla
1	egg
3	eggs
1/4	cup sugar
1	cup corn syrup
1	teaspoon vanilla
1 1/4	cups chopped pecans

DIRECTIONS
Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie
Heat oven to 375°F. In small bowl with electric mixer, beat cream cheese, 1/3 cup sugar, the salt, 1 teaspoon vanilla and 1 of the eggs on low speed until smooth and well blended; set aside.
In another small bowl with electric mixer, beat remaining 3 eggs, 1/4 cup sugar, the corn syrup and 1 teaspoon vanilla on medium speed until well blended. Spread cream cheese mixture in bottom of crust-lined pan. Sprinkle with pecans. Gently pour corn syrup mixture over pecans
Bake 35 to 45 minutes or until center is set. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool completely, about 2 hours. Store in refrigerator.

Sweet Potato Tassies

If you love sweet potatoe pie, then this is for you. I make these at thanksgiving and the family loves them.

Sweet Potato Tassies

Ingredients

CRUST

1 1/4	cups Martha White® All-Purpose Flour
1/2	cup butter, softened
3	ounces cream cheese, softened

FILLING
2/3	cup sugar
3	tablespoons butter, softened
1/2	teaspoon salt
1/2	teaspoon ground cinnamon
1/4	teaspoon ground nutmeg
1/2	cup mashed cooked sweet potatoes
2	tablespoons milk
1/2	teaspoon vanilla extract
1	large egg

HEAT oven to 325°F. Combine flour, 1/2 cup butter and cream cheese in large bowl;
 beat until well blended. Shape dough into 24 (1 1/4-inch) balls. Place 1 ball in
 each of 24 ungreased miniature muffin cups; press in bottom and up sides of each cup
COMBINE sugar and 3 tablespoons butter in medium bowl; beat until light and fluffy.
 Add all remaining filling ingredients; beat until well blended. Divide filling evenly into
 crust-lined cups
BAKE 25 to 30 minutes or until crust is light golden brown. Cool in pans 10 minutes.
 Carefully remove cookies from muffin cups; place on wire rack. Cool completely

Prep Time: 45 min
Cooking Time: 30 min
Serving size: 24 tarts/cookies

My sweet Daisy

I had sweet daisy for 12 years she died of old age, me and her were the 2 old ladies.

my little bit (star)

My little star had a seizure and passed away but I loved her to pieces, while she was here, she was the sweetest.

good fall muffin lowfat and diabetic friendly

chunky apple muffins

PAM® Butter No-Stick Cooking Spray
2 cups reduced-fat baking mix
8 tablespoons granulated sugar, divided
1-1/8 teaspoons apple pie spice, divided
1 egg
1 cup chunky sweetened applesauce
1/4 cup apple juice

Directions

Bake 15 to 20 minutes, or until tops are golden brown and wooden pick inserted in centers comes out clean. Remove to wire racks. Mix the remaining 2 tablespoons sugar and the remaining 1/8 teaspoon apple pie spice in small bowl. Spray tops of warm muffins with cooking spray; dip into sugar mixture
Preheat oven to 400°F. Spray 32 miniature muffin cups with cooking spray; set aside. Combine baking mix, 6 tablespoons of the sugar and 1 teaspoon of the apple pie spice in large bowl; set aside. Beat egg, applesauce and apple juice in small bowl with wire whisk until well blended. Add to baking mix mixture; stir just until moistened. (Batter will be slightly lumpy.) Spoon evenly into prepared cups, filling each cup 3/4 full.

Nutrition FactsAmount per Serving Calories
96 % Daily Value* Total fat
2%
1 g Saturated fat
1%
0 g Cholesterol
4%
13 MG Sodium
7%
170 MG Carbohydrate
7%
20 g Dietary fiber
3%
1 g Sugars
1%
8 g Protein
3%
2 g Vitamin A
0% Vitamin C
3% Calcium
8%