Pumpkin Bites

*from ksl.com last fall
Important!

This recipe makes A LOT of mini pumpkin cakes.

I always half this and get about 48.

2 C sugar
1 C oil
4 eggs
1 (15 oz) can pumpkin
2 t baking powder
1 t baking soda
1 t cinnamon
1 t nutmeg
1/2 t cloves
1/2 t salt
2 C flour

*I just use pumpkin pie spice in place of the cinnamon, nutmeg, and cloves.

Preheat oven to 350 degrees. Generously spray a mini muffin pan. If you have them, use mini muffin liners and spray those well. They seem to come out best with liners. Beat sugar and oil together. Add eggs and beat, then add pumpkin and beat. Add dry ingredients and combine well. Place 2 tsp. of batter in each mini muffin. Bake for 10-12 minutes, until cake tester comes out clean. Cool and frost!

Cream Cheese Frosting:
4 oz cream cheese (room temperature)
1/4 C butter, room temerature
1 lb powdered sugar
Evaporated milk (normal milk will work in a pinch)
1 t vanilla

In bowl or electric mixer, combine cream cheese and butter until light and fluffy. Add powdered sugar to butter mix, adding evaporated milk to desired spreading consistency. Add in vanilla, beat frosting at medium-high speed until light and fluffy.

Bruschetta Salad

(From my friend, Jenny)
1 loaf dense bread cut into cubes.
1-2 red, orange, or yellow bell peppers
1-2 large tomatoes cut into chunks
1 ball of mozzarella cut into chunks
1/4 cup fresh basil

Dressing:
1-2 cloves garlic finely chopped
6 T olive oil
3 T balsamic vinegar
Salt and pepper to taste

Put bread pieces on cookie sheet. Drizzle with olive oil and salt and pepper. Roast at 350 for 15 minutes. Not quite croutons, but toasted on the outside.
Meanwhile put all veggies and cheese in bowl. Pour dressing over top of veggies to marinate. Add bread and mix right before serving. SOOOO yummy!

Fried Chicken Rollups

2/3 C plus 2 T cooking oil
1 onion chopped
5 cloves of garlic finely chopped (I use my garlic press)
3 cups shredded rotisserie chicken meat (bought at store)
Salt and pepper
1 1/2 cups shredded Monterey jack cheese
12 small tortillas (or 6 large ones)

In a large skillet heat 2 T of the oil over medium heat and add the onion and garlic. Cook until soft. Add the chicken, about 1/2 tsp salt and some pepper (to your liking). Cook until heated through. Transfer to a bowl and add the cheese. Wipe out skillet.
In the same skillet warm the tortillas over low heat just to soften them. Place them on a work surface. Spoon in chicken mixture and roll up the tortillas.
In the same skillet heat the remaining 2/3 C oil over medium high heat. Add the chicken roll ups seam side down and cook, turning once until golden. Drain on paper towels.
Top with salsa, sour cream, and more cheese. Yum!