Chocolate Pumpkin Cake with Pumpkin Buttercream Frosting

Cake portion:
1 box chocolate cake mix
1 small box chocolate instant pudding
1/2 cup whole milk
4 large eggs
1/2 cup vegetable oil
1/2 cup sour cream
15 oz. canned pumpkin (separate 2 Tbsp. out for frosting)
2 cups semi-sweet chocolate chips

Pumpkin Buttercream Frosting portion:
1 cup or 2 sticks butter, softened
2 Tbsp. pumpkin
1/4 ground cinnamon
4-5 cups powdered sugar
2-4 Tbsp. milk

Cake:
Heat oven to 350 degrees F.  Grease 2 9x5in. loaf pans.  In a mixer combine all cake ingredients except for chocolate chips.  Mix on medium speed until smooth.  Add chocolate chips and mix on low until completely mixed in.  Pour into loaf pans evenly.  Place in the oven and bake for 55-65 minutes or until toothpick comes out clean.

Frosting:
In a mixer mix butter, pumpkin and cinnamon on medium speed.  Gradually add powdered sugar and milk.  Mix until smooth.

Cool cakes for about 10 minutes, remove from the pans and place on a cooling rack.  Once cakes are cool frost and serve.C

2-Ingredient Fudge

Another quick and easy treat to make!
1 tub of frosting(I used vanilla, but I have also done this with caramel)
1 pkg of white chocolate chips(when I did the caramel frosting I used milk chocolate chips)
2 tsp. of raspberry extract

In a medium to large mixing bowl dump the entire little tub of frosting.  Add the raspberry extract and mix well.  In a small saucepan over the lowest heat, melt the whole bag of chips.  I don't do a double-boiler or the microwave.  I simply put my burner on its lowest heat and stir constantly until becomes smooth.  This works great, actually.  Then add the melted chips to the mixing bowl and immediately start mixing with a mixer until it is completely mixed and smooth, almost fluffy.  Grab a cookie sheet and some wax paper.  Lay the wax paper on the cookie sheet and tape it to the ends of the cookie sheet.  Dump the fudge mixture onto the cookie sheet and spread it until it is about 1/2-1/3 in. think all over.  You can do some sort of design if you want or add sprinkles.  There is no need to spread this too the edges of the pan, it will not reach.  Stick the fudge into the fridge for about 20-30 minutes.  Cut and serve.  Enjoy!

Danielle's Glazed Ham

1 bone in ham shank

1/4 cup of whole cloves

Glaze:

2 Tbsp. of brown mustard

1/3 cup of brown sugar

1/4 cup honey

1/4 cup vinegar

Heat oven to 325 degrees F. Put ham in 13x9 pan. Cut a cris-cross diamond pattern across the top of your ham. Insert a clove into each corner of the diamond pattern. cover with foil and bake 25 minutes for each pound your ham weighs.

Take out ham and pour the glaze over the it and bake uncovered for another 15-20 minutes. Remove and cover to keep warm. Remove cloves before serving.

Funeral Potatoes/Cheesy Potatoes

2 lbs. of hash brown potatoes, thawed

1 1/2 10 oz. cans of cream of chicken soup

1 1/2 cups of sour cream

2 cups of cheddar cheese

Heat oven to 375 degrees F. Meanwhile mix cream of chicken soup and sour cream in a large bowl until well blended. Then add hash browns. Mix until well blended. Spread in a 13x9 pan. Cook uncovered for 35 min. Then take out and top with cheese then put it back in(uncovered) for another 10 minutes, or until cheese is melted.

Cream Cheese Pumpkin Bread

1 cup canned pumpkin
1 cup plus 3 Tbsp. granulated sugar, divided
3/4 cup packed brown sugar
4 eggs, divided
1/2 cup milk
1/4 cup oil
2 cups flour
2-1/2 tsp. Baking Powder
2 tsp. pumpkin pie spice
1/2 tsp. salt
1 1/2 pkg. (12 oz.) Neufchâtel cream cheese, softened
Make It!
HEAT oven to 325ºF.
Mix pumpkin, 1 cup granulated sugar, brown sugar, 3 eggs, milk and oil in large bowl. Add flour, baking powder, spice and salt; stir just until moistened. Beat cream cheese, remaining granulated sugar and remaining egg with whisk until well blended.
Spoon half of pumpkin batter into greased 9x5-inch nonstick loaf pan; cover with layers of cream cheese mixture and remaining pumpkin batter.
BAKE 1 hour 15 min. or until toothpick inserted in center comes out clean. Loosen bread from sides of pan; cool in pan 10 min. Remove bread from pan to wire rack; cool completely.