Festive Fall Recipes                                          Provided by University of IL Extension

    Quick Pumpkin Cupcakes

1 box yellow or white cake mix – 2 layer size
        2 eggs
        1 Tbs vegetable oil
        2/3 can pumpkin
        1 ½ tsp pumpkin pie spice
        1 cup water or apple juice

Preheat oven to 350 degrees. Spray each muffin cup with non-stick cook spray or use cupcake liners. With a mixer, blend cake mix with eggs, oil, pumpkin, pumpkin pie spice and water or juice until moistened. Beat at medium speed for 2 minutes. Spoon into prepared muffin pan. Bake 18 minutes or until done. Cool completely before frosting.

Decorate with candy corn, jelly beans, and/or black licorice.

        ¼ cup margarine or butter
        1 pkg (10 oz) marshmallows
        2 Tbs orange-flavored gelatin
        6 cups crisp rice cereal
       ½ cup candy corn

Combine margarine and marshmallows in 2-quart glass bowl. Microwave on high, uncovered, for 2-3 minutes or until marshmallows are puffed. Add orange gelatin; mix until combined. Stir in cereal until well coated. Mix in candy corn. Cool until you can handle. With buttered hands, form mixture into 24 balls. Place on waxed paper until cool. Wrap tightly in plastic wrap for storage.

Option: Mixture can be pressed into a greased 13x9 inch baking pan and cut into squares. You may substitute black licorice for candy corn.

        1 medium apple, peeled, diced
        1 1/3 cup low fat milk
        ¼ tsp cinnamon
        2/3 cup quick cooking oats
        2 Tbs brown sugar

Combine all ingredients in microwave-safe bowl. Cover with wax paper and cook in microwave for 1-2 minutes.  Serves 2.

 Stove-top/Range

Stir apple, milk and cinnamon together in a small pan. Bring to a boil. Stir in oats and cook one minute. Cover and let stand 2 minutes before serving. Add brown sugar and serve.  Serves 2.

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