Easy Peasy Pumpkin Muffins

3 eggs, lightly beaten

1 can (15 oz) solid pumpkin

1 package (18.25 oz) spice cake mix

*Optional additions: chocolate chips, raisins, chopped nuts

Mix together, pour into prepared muffin sheet. Bake at 350 for about 8 minutes, or until done.

Glaze

1 cup powdered sugar

3-4 tsp. milk

Crystal's Halloween Chili

3 pounds ground beef

(3) 15 oz cans tomato sauce

(1) 8 oz tomato paste

2 beef bullion cubes

1 chopped onion

8 oz chopped celery

12 oz chopped green pepper

6 cans beans, rinsed (black, pinto, ect)

2 cans corn (or frozen)

3/8 C. chili powder

1/4 C. cumin

2 T. minced garlic

1/4 C. sugar

1 T. cinnamon

1 tsp. pepper

1/2 T. salt

2 bay leaves

1 C. water.

Brown ground beef and add to a large stock pot with the remaining ingredients. Bring to a boil and simmer for 20 minutes. Serve with sour cream, chopped onions, cilantro, cheese, ect.

Homemade Pretzels

1 1/2 C. warm (110 to 115 degrees F) water

• 1 T sugar
• 2 tsp kosher salt
• 1 package active dry yeast
• 22 ounce all-purpose flour, approximately 4 1/2 cups
• 2 ounces unsalted butter, melted
• Vegetable oil, for pan
• 10 C. water
• 2/3 C. baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Pretzel salt

Directions

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

*recipe taken from food network.

BYU Pumpkin Crumble

19 oz white or yellow cake mix
½ C. margarine (we use salt free butter; use two extra Tb if using butter)

4 beaten eggs
13 oz evaporated milk
29 oz canned pumpkin
1 ½ C. sugar
2 tsp. pumpkin pie spice
1 C. walnut pieces

Cut margarine loosely into cake mix until crumbly. Press a little over half of the mixture into an 11” x 13” pan (we split the mix into two pans: 8x10 and an 8x8).

Mix pumpkin filling together, and pour over the cake mixture in pan. Sprinkle remaining cake mixture on top. Sprinkle nuts on top.

Bake at 350˚ F for 55-60 minutes (if using two smaller pans, reduce time to 50-55 minutes). It is done when the pumpkin filling is solid, and the cake mixture is golden brown.