PaulAnn Baptist Church MOPS

Preheat oven to 350 ° F. Lightly grease 18 muffin cups or use paper liners. In a large bowl, sift together 2 ½ cups flour, 2 cups sugar, pumpkin pie spice, baking soda, and salt. In a separate bowl, mix together eggs, pumpkin, and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into muffin cups. In small bowl, mix together 2 Tbs. flour, ¼ cup sugar and ½ tsp. cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle evenly over batter. Bake in preheated oven for 35-40 minutes, or until a toothpick inserted comes out clean.
Kim StClair

Sausage Balls
Mix together 6 cups Bisquick, 2 lbs. pork breakfast sausage, 2 cups grated cheddar cheese and 1 cup milk. Form into balls about the size of a walnut (1 in.). Place one inch apart on a lightly greased cookie sheet and bake at 350 degrees for 20 minutes or until golden brown. Makes 120. You can cut this recipe in half if you do not want that many balls. 
Shanna Smith

 Fruit Salad
1 (20 ounce) can pineapple chunks 
1 (8 ounce) can crushed pineapple, undrained 
1 cup sour cream 
1 (3.4 ounce) package instant vanilla pudding mix 
2 medium ripe bananas, sliced 
2 cups fresh blueberries or frozen blueberries, thawed 
2 ripe peaches, peeled and sliced 
2 cups sliced fresh strawberries 
1 cup seedless green grapes 
1 cup seedless red grapes 

Drain pineapple chunks, reserving juice; refrigerate pineapple. add water to juice if necessary to measure 3/4 cup. In a bowl, combine the juice, crushed pineapple, sour cream and pudding mix until blended. Cover and refrigerate for at least 3 hours. In a large bowl, combine the bananas, blueberries, peaches, strawberries, grapes and pineapple chunks. Spread pudding mixture over the top. Garnish with mint if desired. Serves 12
Casi Allen

Cucumber Salad
3 (11 ounce) cans of mandarin orange segments, well drained
¾ cup poppy seed salad dressing (or creamy cucumber salad dressing)
3 cucumbers

Peel and slice cucumbers in half lengthwise. Remove seeds if desired, and slice into half-moon slices. Combine all ingredients and refrigerate until ready to serve (serves 12)
Casi Allen

Easy Peach Cobbler
2 large cans of peaches
1 cup brown sugar
cinnamon
1 box butter recipe cake mix
1 1/2 sticks margarine, cut up
In a 13x9 inch baking dish, layer ingredients:
     peaches
     1/2 cup brown sugar
     sprinkle with cinnamon
     cake mix (dry)
     1/2 cup brown sugar
     sprinkle with cinnamon
     pats of margarine
Bake for 1 hour in a 350 degree oven. Serve with cool whip or vanilla ice cream.
Kim Scott

Breakfast Casserole (recipe by Paula Deen)
5 slices thick-sliced white bread, crust and all, buttered and cubed
1 pound mild saussage, cooked, crumbled, and drained
3 cups grated extra-sharp cheddar cheese
4 eggs
2 cups milk
1 TSP dry mustard
1 TSP salt
1 TSP hot sauce

Spray a 1 1/2 quart casserole dish w/ vegetable oil cooking spray.  Place the bread cubes in the casserole.  Evenly distribute the sausage over the bread cubes.  Sprinkle evenly w/ the cheese.  Combine the eggs, milk, mustard, salt and hot sauce and mix well.  Pour the egg mixture over the bread.  Cover w/ plastic wrap and refrigerate overnight.  The next morning, remove the casserole from the refrigerator and allow it sit on the counter for 15 minutes while you preheat the oven to 350.  Remove the plastic wrap, place the casserole in the oven and bake for 1 hour.
Kelly Stultz

Pumpkin Muffins
1 box Spice Cake mix
1/4 cup of oil
1 can of pumpkin puree
1 small kid size container of apple sauce
1 tsp. of cinnamon
1 tsp. of vanilla
Optional: 3/4 cup nuts and chocolate chips mixed in or put on top

Bake according to package directions. These are super duper moist because of the pumpkin and applesauce. If you want to sneak in a veggie and have your kiddos and spouses not detect them then this is the recipe for you! 
Kristina Hamilton