Pumpkin Bread: courtesy of Parents.com

Ingredients:
1 box yellow cake mix
1c canned pumpkin
1c mashed banana
1tsp cinnamon
4oz cream cheese
1/4c softened butter
1c powdered sugar
1/2tsp vanilla

Directions:

Mix cake mix according to box omitting water and adding pumpkin, banana and cinnamon. You can pour batter into 1 sprayed loaf pan, mini loaf pans or muffin tins. Bake at 375 until toothpick inserted comes out clean.

For frosting:

Mix cream cheese and butter. Stir in vanilla and slowly mix in powdered sugar. Frost cooled pumpkin bread. Keep Refrigerated!

Yummy Easy Fudge: courtesy of Anne Thornton

Ingredients:

1 (14 oz) can sweetened condensed milk
2c semi sweet chocolate chips
1c milk chocolate chips
1 1/2tsp vanilla extract
1tsp fine sea salt
walnuts or pecans (optional)

Directions:

In saucepan gently heat condensed milk. Add chocolate chips and mix by folding until melted. Add vanilla and nuts. Pour fudge in any 9in parchment or wax paper lined baking dish, when lining make parchment about 4 inches to over hang(you can use this to pull fudge out). Let stand in fridge for about 3 hours. I cut them in small bite sized pieces. Keep refrigerated!

Spritzer Cookies

You do need to have a cookie gun in order to get the shapes for cookies!

Ingredients:

1c butter
3/4c sugar
1 egg
1tsp vanilla
2 1/4c flour
1/4tsp salt
1/2tsp baking powder

Directions:

Cream sugar and butter, mix in egg and vanilla. In separate bowl combine flour, salt and baking soda. Add dry ingredients slowing into wet while mixing. After combined, place in fridge covered with plastic (this step is not necessary, I think it makes the cookies flakier). Separate dough into different bowls and add food coloring. Use directions according to your cookie gun. Use non greased, non lined cookie sheets. 375 until edges are golden brown.

123 Easy Peanut Butter Cookies From: The Junebug's Mamas!

Ingredients:

1 c peanut butter (chunky or smooth)
3/4 c OR 1 c sugar
1 egg
chocolate kisses or mini peanut butter cups

Directions:

Cream sugar and egg together until fluffy
add peanut butter and mix until stiff
roll into walnut sized balls and place on parchment lined baking sheet
place kiss or cup onto ball and press down or press with fork if you don't want to add chocolate
bake at 375 until golden ( i like to leave mine gooey)

I AM SHARING THIS RECIPE BECAUSE I DID NOT BELIEVE THIS WAS POSSIBLE WITHOUT FLOUR, BUT THESE ARE THE BEST AND EASIEST PEANUT BUTTER COOKIES I HAVE EVER MADE. THANK YOU FOR WHOEVER SHARED THEM WITH THE JUNEBUGS GROUP!

Best Semi-Homemade Cake

Ingredients:

1 box yellow cake mix (follow box and ingredient instructions)
1/2c sour cream
1 tsp vanilla extract
1 tsp butter extract

Directions:

Combine cake mix and other ingredients with mixer for about 2 minutes until nice and fluffy
Fill parchment line and greased cake pan and bake to directions on box cake mix.
Let cool and flip onto serving plate,peel off parchment, frost and decorate.

*Side Note*
       I find it easier and better tasting to chill cake in fridge before frosting.