Pumpkin Spice Muffins (With Cream Cheese Frosting)

Moist Pumpkin Spice Muffins (With Cream Cheese Frosting)

Muffins:

1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
4 tablespoons butter, cut into pieces
1 cup pumpkin puree
1/2 cup evaporated milk
1 egg
1 1/2 teaspoons vanilla
1/2 cup golden raisins (optional!)
2 tablespoons sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Preheat oven to 400 degrees. Generously grease 12 muffin tins.

Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until all incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined. Pour into greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle generous amounts of cinnamon-sugar over the top of each unbaked muffin.
Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.

Cream Cheese Frosting

1/4 cup softened butter
4 ounces cream cheese
1/2 pound powdered sugar
1/2 teaspoon vanilla

Mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy!

Store in fridge, as icing will soften at room temperature.

Ziploc Omelet

Ingredients:
2 eggs
Cheese
Ham
Onion
Green pepper
Tomato
Salsa
Other desired ingredients

Directions:
Add prepared ingredients to bag and shake. Get air out of bag and shake it up. Place bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in large pot. Open bags and omelet will roll out easily.

May prepare in bag the night before.

Breakfast Pizza

Ingredients:
1 lb bulk sausage or bacon
1 package of 8 refrigerated crescent rolls
1 cup frozen, loose-packed hashed browns
1 cup shredded cheddar cheese
5 eggs
1/4 cup milk
1/2 tsp salt
1/8 tsp pepper
2 tbsp parmesan cheese

Directions:
Brown sausage; drain. Separate crescent roll dough into triangles. Place on 12 inch pizza pan with points toward center. Press over bottom and up sides to form crust. Seal perforations. Spoon sausage over crust. Sprinkle with potatoes. Top with cheddar cheese. Beat together eggs, milk, salt, and pepper. Pour into crust. Sprinkle parmesan cheese over all. Bake at 375 for 25 to 30 minutes.

May substitute sausage with one pound of bacon, fried and crumbled. May also use different types of cheese. If using cooking sheet, double all ingredients except for meat. Must stretch crescent rolls to cover entire pan.