COPYCAT KENNY ROGERS ROASTERS' CORN MUFFINS

Ingredients:
1/2 C Butter, softened
2/3 C Sugar
1/4 C Honey
2 Eggs
1 1/2 C All-Purpose Flour
3/4 C Cornmeal
1/2 tsp Baking Powder
1/2 tsp Salt
1/2 C Milk
3/4 C Frozen Yellow Corn

Directions:
Preheat oven to 400° and spray 12 cup muffin pan with cooking spray. In a large bowl, cream together butter, sugar, honey and eggs. Add flour, cornmeal, baking powder and salt and blend thoroughly. Add milk and mix. Add corn and mix by hand until blended. Fill muffin tins and bake for 20-25 minutes or until browned on top.

Recipe Notes:

This recipe was found in various forms on several internet sites. It has been years since Knoxville had a Kenny Rogers Roasters, but I remember these muffins well and this recipe is very close.

GRANOLA

Ingredients:
3 C Oatmeal
1/2 C Butter
1/2 C Honey
1/4 tsp Salt
1/2 tsp Cinnamon
1/4 C Wheat Germ
1/4 C Flax Seed
1/2 C Brown Sugar

Directions:
Melt the butter in a 3-quart saucepan over medium heat. Add honey, cinnamon and salt and briefly heat with butter. Remove from heat and add oatmeal, wheat germ, flax seed and brown sugar. Pour onto cookie sheet lined with parchment paper. Bake at 375° for 10 minutes. Remove from oven and let cool. Store in airtight container.

Recipe Notes:

Recipe found at The Happy Housewife blog (http://thehappyhousewife.com/cooking/granola/) with my variations added. Next time I will add more brown sugar and cinnamon. May also add nutmeg, slivered almonds or chopped pecans. A very tasty, healthy snack!

PUMPKIN CRUNCH CAKE

Ingredients:
15 oz. can Pumpkin
1 can Sweetened Condensed Milk
3 Eggs
1/2 C Sugar
1 tsp Cinnamon
Yellow Cake Mix, dry
1-1 1/2 C Pecans, chopped
2 sticks Margarine, melted

Directions:
Mix first five ingredients together and spread in a 9x13 pan sprayed with Pam. Then layer the next three ingredients. Bake at 300° for 50 minutes. Cool.

ICING:
8 oz. Cream Cheese, softened
1 tub Cool Whip
1/2 box Powdered Sugar

Directions:
Mix until smooth and spread over cooled cake. Refrigerate.

Recipe Notes:

Recipe shared by co-worker Lauren Ridenour. It is very rich and super yummy!