Rainbow Cupcakes

1 cake mix
1/2 c. yogurt (we like strawberry)
1 c. sour cream
4 eggs
1/2 c. water
1 small box of pudding
food coloring

Preheat oven to 350. Beat everything except food coloring until well combined. Batter will be thick. Divide into 5 bowls. Add food coloring to each bowl. Stir well, and spoon into cup cake tins. bake 22-25 min. Remove and cool

Makes 24 cup cakes

Cream Cheese Frosting

1 8 oz. cream cheese
5 T soft butter
2 t vanilla
2 c. sifted powdered sugar

Using betters, beat together cream cheese, butter and vanilla until creamy and smooth. Gradually add powdered sugar until it reaches your desired consistency...some times I have had to use just a little more than the recommended two cups...this by the way is finger licking good...*grin*

Nancy's Decadent Chocolate Delight

1 pkg devils food cake mix
1 c. sour cream
1 c. chocolate chips
1 c. water
4 eggs
3/4 c. canola oil
1 4 serving box of chocolate pudding filling
almond extract (a few drops)

Grease inside of Crock pot.

Combine all the ingredients, mix well and pour into crock pot.

Cover and cook on low 6-8 hours or on high 3-4.....up to 10hrs on low.

Serve hot w/ ice cream, cool whip, strawberry filling...anything you like!

Pumpkin Roll

I loved this growing up, it was one of my favorite treats!

1/4 c. powdered sugar (to sprinkle on towel)
3/4 c. flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. ground Cinnamon
11/2 t. cloves
1/4 t. salt
3 large eggs
1 c. sugar
2/3 c. Libby's pure pumpkin
1c. chopped walnuts (optional)
1 8oz pkg cream cheese softened
1 c. powdered sugar, sifted
6 T. butter, softened
1 t. vanilla
1/4 c. powdered sugar (optional)

Preheat oven to 375 degrees F. Grease 10x15" jelly roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

Bake 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

Beat cream cheese powdered sugar, butter and vanilla in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least 1 hour. Sprinkle with powdered sugar before serving if desired.

Zucchini Brownies

These are to die for! And IF you don't tell the kids what they are made of they will devour them! Cross my heart!

1/2 c. butter
1/2 c. oil
2 eggs
1/2 c. butter milk*
1/2 t. salt
1/2 c. cocoa
2 1/2 c. flour
1 3/4 c. sugar
1 t. baking soda
1/2 t. baking powder
2 c. zucchini shredded and drained

Pre-heat oven 350

Cream together butter, oil and sugar. Add eggs 1 at a time. Blend in vanilla and buttermilk. In separate bowl mix dry ingredients. Add to batter. Mix well. Add zucchini and mix well again

Spread in 11x16" pan

Bake 15-20 min

Turn off oven bake 5 more min.

Cool, frost.

IF by chance you use a 9x13" pan as I do then bake 35-45(leaning towards the 45) min then cool on rack and cool and frost.

* Buttermilk
1 c.whole milk
1 T. vinegar

Comb. let stans at room temp 10 min stir and use.