Recipe of the Monthhttp://www.lilypadplace.com/recipe-of-the-month/en-US2009-01-07T05:17:12ZSquarespace Site Server v5.0.0 (http://www.squarespace.com/)Pumpkin Cupcakeshttp://www.lilypadplace.com/recipe-of-the-month/2008/11/26/pumpkin-cupcakes.htmlSite Author2008-11-26T23:41:08ZIt doesn't get any easier or yummier than this!

What You'll Need:

1 15 oz Can of Pumpkin
4 eggs
3/4 Cup Veggie Oil
2 Cups Sugar
2 Cups Flour
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Cinnamon
1/2 tsp Nutmeg

CREAM CHEESE FROSTING (Combine until smooth):

2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Preheat oven to 350. In the mixer, combine pumpkin, oil, eggs and sugar. Mix on low speed until blended. In a separate bowl, combine flour, baking soda, baking powder, salt and spices. Remove from mixer and stir in the dry mixture. We recommend using paper cups but you don't, grease the muffin pan. Cook for 20-25 minutes.

]]>Wiener Schnitzel with Spaetzelhttp://www.lilypadplace.com/recipe-of-the-month/2008/10/21/wiener-schnitzel-with-spaetzel.htmlSite Author2008-10-21T16:32:28Z
Allow two thin cut pork loins per person ( chicken can also be used, i.e. chicken tenders). Pound each piece of meat with a mallet until thin. Lay pieces of meat in a single layer on wax paper. Sprinkle each side with pepper, paprika, garlic salt, then flour. Dip each piece in an bowl in which you have mixed 1 egg with some water. Then press into fine bread crumbs. Repeat with each piece of meat and stack on a plate lined with wax paper. Let sit for at least 20 minutes.

While waiting to cook the meat, put on a large pot of water to boil. Mix together spaetzel and set aside.

1 1/2 c. flour
1/4 t. salt
1/4 t. ground nutmeg
2 eggs
1/2 c. milk

Mixture should be smooth but not runny, more like thick pancake batter.

Have your salads ready etc. Then fry the meat in hot vegetable oil, just enough to coat pan and keep meat from sticking.
Watch the heat, remember the meat is thin and will cook quickly. Keep warm on a serving platter. The water should be at a boil. Have a colander in the sink ready to drain the noodles. Put the dough through a spaetzel maker (if you do not have one, you can push the dough through the holes of an extra colander) into the boiling water. This will cook very quickly. It is done when it comes to the top of the water, usually by the time you ge