Pumpkin Bundt Cake:
Preheat oven to 350 F. Blend large bag of CAKE MIX with ¾ cup softened butter, 1 cup WATER and one 15 oz can of PUMPKIN. Pour batter into a greased bundt pan and bake for 40 – 50 minutes (30 – 35 minutes for a 9 X 13 inch pan) or until knife inserted in center comes out clean. Cool 5 minutes before turning out of bundt pan. While cake is baking, blend the small packet of FROSTING MIX with 1 ½ Tbsp. softened BUTTER and 3 -4 Tbsp MILK to desired consistency.

Serving Size: Serves 12 – 15

Gingerbread Muffins:
Preheat oven to 375 F. Melt ½ stick (1/4 Cup) BUTTER in ¾ cup hot WATER. Blend 2 ¾ cups Muffin MIX, BUTTER, and WATER together in medium bowl. Bake at 375 for 15 – 20 minutes in a greased muffin tin.

Serving Size: Makes 10 -12 muffins per batch (24 muffins total).

Hot Cocoa:
To 6 oz. of hot WATER add 3 Tbsp of LEHI ROLLER MILLS cocoa mix. Stir well and enjoy.

Serving Size: Approximately 13 cups.

Cinnamon Oatmeal Cookies:
Preheat oven to 350 F. Combine in medium mixing bowl: 2 lbs (1 bag) Lehi Roller Mills Cinnamon Oatmeal Cookie MIX, ½ cup softened BUTTER, 2 EGGS, ¼ cup WATER. Blend with mixer until all ingredients are thoroughly combined (2 – 4 Minutes). For a delicious variation add 1 cup raisins, chocolate chips or nuts. Scoop 2 inch balls onto ungreased cookie sheet. Bake for 10 – 12 minutes. Remove from pan with spatula to cooling racks.

Serving Size: Makes 24 - 4 inch cookies

Pumpkin Bundt Cake:
Enriched Bleached Flour (Wheat Flour, Niacin Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Partially Hydrogenated Soybean and/or Cottonseed Oil, Whole Egg, Leavening (Sodium Bicarbonate), Spices, Dried Pumpkin, Salt.

Frosting Ingredients:
Powdered Sugar, Whip Topping Mix (partially hydrogenated coconut or palm kernel oil, sucrose, propylene glycol monostearate, corn syrup solids, sodium caseinate, monoglycerides, dipotassium phosphate), Natural and Artificial Flavor.

Gingerbread Muffin:
Enriched Bleached Flour (Wheat Flour, Niacin Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Molasses, Soy Oil, Nonfat Dry Milk, Baking Soda, Salt, Cinnamon, Ginger, Cloves. Contains wheat and milk ingredients. Made on equipment that also produces products containing eggs.

Hot Cocoa:
Sugar, Dry Creamer (palm oil, corn syrup solids, sodium caseinate, mono and diglycerides, dipotassium phosphate, sodium silicoaluminate, soy lecithin), Powdered Milk, Dutch Cocoa Powder, Dry Sweet Whey, Silicon Dioxide, Cellulose Gum, Salr, Carrageenan, Natural and Artificial Flavor.

Cinnamon Oatmeal Cookies:
Enriched Bleached Flour (Wheat Flour, Niacin Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Oats, Partially Hydrogenated Soybean Oil, Cinnamon Nuggets (Sugar, Bleached Enriched [Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Cinnamon, Corn Syrup Solids, and Partially Hydrogenated Vegetable Oil [Cottonseed/Soybean]), Salt, Leavening (Sodium Bicarbonate, Sodium Aluminum Phosphate), Soy Lecithin, Spices, Natural Flavoring.

Pumpkin Bundt Cake:
Contains wheat and egg ingredients

Gingerbread Muffins:
Contains wheat and milk ingredients. Made on equipment that also produces products containing eggs.

Hot Cocoa:
Contains milk products.

Cinnamon Oatmeal Cookies:
Contains wheat and soy ingredients. Made on equipment that also makes products containing egg and milk.

Blueberry Buttermilk Pancakes:
Contains wheat, milk, soy and egg ingredients.

Corn Bread Mix:
Contains wheat, egg, milk and soy ingredients.