Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Icing

Tis the season for yummy pumpkin recipes so each year.  Here is an easy recipe for the most moist delicious pumpkin spice cupcakes topped with a delectable Cinnamon Cream Cheese icing.

Cupcake Ingredients:

1 cup flour
1 tsp. pumpkin spice pie mix
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 cup Pure Pumpkin
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup vegetable oil
2 eggs


Frosting recipe:
1 1/2 stick softened butter
1 block cream cheese
4 cups powdered sugar (more as needed for desired consistency)
1/2 tsp. vanilla
1 1/2 tsp. cinnamon


Preheat oven to 350.
Mix flour, baking soda, salt, baking powder, cnnamon, pumpkin pie spiceand stir until well blended. I large mixing bowl blend together remaining ingredients beating in eggs one at a time.  When combined mix in dry ingredients until blended.  Scoop into muffin pan filling 3/4 full and bake for 20 minutes. Remove from oven and cool completely before adding frosting.

In small bowl blend cream cheese and butter until smooth. Add powdered sugar until desired frosting consistency. Stir in vanilla and cinnamon.  Add frosting to cooled cupcakes and enjoy!

Mexican Lasagna

This delicious recipe can be made in the crock pot or in the oven if you prefer.  Its simply delicious and so easy. It can be made with lasagna noodles or tortilla shells. My boys prefer the tortilla shells.

Ingredients:
Ground Beef (2 lbs)
3 packs Taco seasoning
1 jar cheese con queso
1 jar salsa
1 block cream cheese
2 cups shredded Monterey Jack Cheese
1 pack of flour tortilla shells ( or 1 box lasagna noodles)

Topping
Lettuce
Sour cream
Tomatoes

In preparation for layers, brown ground beef and mix with 2 packs of taco seasoning and 1 cup of water. Add 2 heaping spoons of the cheese con queso and Let simmer on oven while preparing your other layers.  Mix 1 block of cream cheese with 1 pack of taco seasoning and stir until well mixed.

Spread small layer of salsa across bottom of crock pot.
Lay 2 round tortilla shells on top of salsa (or cooked lasagna noodles if you prefer)
Spread thin layer of cream cheese/taco seasoning on top of shells.
Spoon layer of meat mixture.
Spread small layer of salsa on top of meat.
Top with a layer of shredded cheese (last 30 minutes of cooking).

Continue layers (as with any lasagna~I usually get 4 layers out of mix)
After final layer of meat and salsa add top tortilla shell layer. SPread layer of cheese con queso and cover with remaining shredded cheese. Best results to top with the shredded cheese the last 30 minutes in the crock so it doesnt get too overcooked.

Cook on low for 3 hours or high for 1-2 hours.
If cooking in oven, prepare in casserole dish and back covered for 25 minutes then top with shredded cheese and bake uncovered an additional 10 minutes until cheese has melted completely. Cut and top with favorite taco toppings:)