Pumpkin Cookies

Cookies:
1/4 c. shortening (I used softened butter)
1/2 c. sugar
1 egg, beaten
1/2 c. canned pumpkin (I used my own pumpkin puree)
1 c. flour
2 tsp. baking powder
1/2 tsp salt
1 T. cinnamon (just noticed as I'm typing this that it's T, not t....I only put in one tsp....still super fabulous!!)
1/4 tsp. nutmeg
1/8 tsp. ginger
1 c. chocolate chips (I only used just over 1/2 c. and thought it was plenty...I'm I'm a super huge chocoholic)

Preheat oven to 350. Cream together shortening and sugar until fluffy. Add egg, then mix. Add pumpkin and mix well. Combine all dry ingredients and add to the creamed mixture. Stir in chocolate chips . Drop by spoonfuls onto cookie sheet and bake for about 15 mins (I only needed to cook mine about 12-13 mins, so check before 15)

*Cream Cheese Frosting:
4 oz cream cheese, softened
1/2 c. butter, softened
4 c. powdered sugar
1 tsp. vanilla
dash of salt
3-5 T. milk

Cream together cream cheese and butter. Add powdered sugar, vanilla and salt. Add milk to desired consistency. Once cookies have cooled frost the tops.
*I LOVE cream cheese frosting, but I like to be able to taste the flavor of the cream cheese, so I didn't make my frosting like this. Instead, I beat 4 oz cream cheese, added powdered sugar to desired consistency, added a splash of vanilla. (you could even add milk if you like a thinner frosting or want more of a glaze) Even with my own recipe I had a little left over frosting. If you make the frosting recipe above I suggest you either double the cookie recipe (it doesn't make a lot to begin with) or cut the frosting recipe in half.

Pumpkin Cake

2 c. flour
2 c. sugar
2 t. baking powder
1 t. baking soda
1 t. cinnamon
1 t. nutmeg
1/2 t. salt
1/2 t. cloves
 
1/2 c. applesauce
1/2 c. canola oil
2 c. pumpkin
4 eggs, beaten

Combine dry ingredients, then mix in wet ingredients.  Spray cookie sheet with PAM. Spread batter on cookie sheet. Bake at 350 for 25-30 minutes or until top is lightly browned and toothpick comes out clean.  Cool then frost.

Frosting:
2c. powdered sugar
1/3 c. butter, softened
3 oz. cream cheese, softened
1 T. milk
1 t. vanilla

Cheesy Jalapeño Popper Baked Stuffed Chicken

Ingredients: 

• 2 slices center cut bacon, cooked and crumbled
• 3 jalapeños, chopped (remove seeds for milder)
• 3 oz 1/3 less fat cream cheese, softened
• 4 oz reduced fat shredded cheddar jack (Sargento)
• 2 tbsp chopped scallions
• 8 thin sliced skinless chicken breast cutlets, 3 oz each
• 1/2 cup Italian seasoned whole wheat breadcrumbs
• 1 1/2 juicy limes, juice of
• 1 tbsp olive oil
• salt and fresh pepper
• olive oil non-stick spray

Directions:

Wash and dry chicken cutlets, season with salt and pepper.  Preheat oven to 450°. Lightly spray a 

baking dish with non-stick spray.

Combine cream cheese, cheddar, scallions, jalapeño and bacon crumbles in a medium bowl.

Lay chicken cutlets on a working surface and spread 2 tbsp of cream cheese mixture on each cutlet. 

Loosely roll each one, secure the ends with toothpicks to prevent the cheese from oozing out.

Place breadcrumbs in a bowl; in a second bowl combine olive oil, lime juice, salt and pepper.

Dip chicken in lime-oil mixture, then in breadcrumbs and place seam side down on a baking dish. 

Repeat with the remaining chicken. When finished, lightly spray the top of the chicken with oil spray.

Recipe from  http://www.skinnytaste.com