Pumpkin Bread

1 3/4 cups flour 2 cups Splenda sweetener 3/4 tsp. salt 1 tsp. baking soda 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1/2 cup oil 2 eggs 1/3 cup water 1 cup pumpkin 1/2 cup chopped pecans Mix all dry ingredients in a large bowl and mix well. Combine pumpkin, water, eggs and oil and mix well. Add dry ingredients slowly and beat thoroughly. Stir in nuts and pour batter into a greased loaf pan. Bake at 350 for an hour and 15 minutes. Cool at least 15 minutes before removing from pan.

Halloween Cupcakes

1 pkg. sugar free chocolate or white cake mix (prepared as directed on package for cupcakes) sugar free chocolate or white frosting cupcake liners halloween decorations such as sprinkles, colored sugar, candy decorations, etc. For orange frosting, add some drops of orange food coloring to the white frosting and mix until you get your desired color of orange. Make cupcakes, frost and decorate, then eat your yummy treats!

Super Easy Cinnamon Twists

1 can of Pillsbury breadstick dough (12) butter cinnamon Splenda sweetener Spray a large cookie sheet with non-stick spray. Unroll the breadsticks and twist each one. Spread some butter on top of each and then sprinkle a mixture of cinnamon and sweetener. Bake at 350 until golden brown. For a quick glaze, mix some Splenda sweetener, milk and 1 tsp. vanilla, adding just enough milk to get the consistency you need. Spread over warm cinnamon twists.