Pumpkin Chocolate Chip Cupcakes

1 cup butter, softened
1 15 oz. can pumpkin puree
4 eggs, lightly beaten
2 cups flour
1 cup sugar
1 cup brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 cup chocolate chips

Preheat oven to 350 degrees. Line cupcake pans with 24 paper liners and set aside.

In a medium bowl, mix together butter, pumpkin and eggs until well combined. Mix in flour and sugars. Add remaining ingredients and mix well. Divide batter evenly among cupcake liners. Bake until tops spring back when touched and a cake tester comes out clean, about 20-25 minutes. Transfer to wire rack and let cool completely.

Spaghetti Pie

1 lb. spaghetti
1 large jar spaghetti sauce
1 1/2 lb. hamburger
2 eggs
8 oz. cottage cheese
8 oz. shredded mozzarella cheese
1/4 c. Parmesan cheese
3 Tbsp. butter

* Cook spaghetti as usual. Beat eggs; mix with Parmesan cheese and toss with spaghetti and butter. Line a 13x9 inch pan with spaghetti-like crust, leaving room for filling. Put layer of cottage cheese on spaghetti. Top with spaghetti sauce that is mixed with browned hamburger. Bake at 350 degrees for 25 minutes. Remove from oven and top with mozzarella cheese and heat for 5 minutes more. Remove from oven and let is set 10 minutes before trying to serve. Cut and serve as you would a cake.