Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Cupcakes
1 pkg spice cake mix
1 cup sour cream
1 can (15 oz) pumpkin
1/4 cup oil
3 eggs

Heat oven 350
Beat cake mix, sour cream, pumpkin, oil and eggs until blended. Spoon into cups. Bake 20 - 22 mins. Cool in pan for 10 mins and remove to cool completely.

Frosting
1 pkg (16 oz) cream cheese (Softened)
1/4 cup butter (Softened)
1 tsp vanilla
2 cups powered sugar
1 1/2 teaspoon cinnamon

Beat cream cheese, butter and vanilla with mixer until blended. Gradually beat in sugar. Blend in cinnamon. Spread over cupcakes.

Green Bean Bundles

Ingredients

1 pound green beans, trimmed

8 bacon strips, partially/fully cooked

1 tablespoon finely chopped onion

3 tablespoon bacon drippings

1 tablespoon white vinegar

1 tablespoon sugar

1/4 teaspoon salt

Directions:

Cook the beans until crisp-tender. Wrap about 10 beans in each bacon strip; secure with a toothpick. Place on a foil covered baking sheet. Bake at 400 degrees for 10 minutes. In a skillet, saute onion in butter until tender. Add vinegar, sugar and salt; heat through. Remove bundles to a platter pour sauce over and serve immediately.

Marinated Pork Chops

Ingredients
3/4 Cup vegetable oil
1/3 cup soy sauce
1/2 cup vinegar
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon prepared mustad
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried parsley flakes
1 garlic clove, minced
6 pork chops

Directions
Combine the first 10 ingredients in large resealable plastic bag; add pork and turn to coat. Refrigerate overnight. Drain and discard marinade. Grill