These are really yummy. I make them in small muffin cups–just enough for one bite! Pumpkin Cheesecake Muffins • 1 15 oz can pumpkin • 1/4 cup vegetable oil • 2 large eggs • 1 (200g) cup sugar • 1 teaspoon vanilla • 1 1/2 cups (188g) all-purpose flour • 1 teaspoon baking powder • 1/2 teaspoon baking soda • 1/2 teaspoon ground cinnamon • 1/2 teaspoon ground ginger • 1/2 teaspoon ground nutmeg • 1/8 teaspoon ground cloves •…
I found this recipe in a magazine the other day and decided to try it. It was a hit! Two-Bean Enchilada Casserole 6 Servings of about one cup each. Ingredients: 2 teaspoons canola oil 1 tablespoon all-purpose flour 2 8-ounce cans no-salt-added tomato sauce 3/4 cup reduced-sodium chicken broth 2 tablespoons chili powder 2 teaspoons dried oregano, crushed 1 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 1/8 to 1/4 teaspoon cayenne pepper 1-15-ounce can of black beans…
For this recipe you’ll need a 9 x 13 pan. Mix together a box of brownie mix according to the directions and add an egg. Bake the brownies and set aside to cool. Mix: 8 ounces of cream cheese, softened 1 cup powdered sugar 1-8 ounce container of whipped topping Put that mix on the top of the cooled brownies. Now blend a 3 ounce package of instant chocolate pudding and a 3 ounce package instant vanilla pudding and 3…
Try this. Take box of Angel Food Cake mix (just the contents of the box, no need to follow the directions on the box), and combine it with a 20 ounce can of crushed pineapple in its own juice. (No need to use a mixer, just stir it by hand) When you do this, something magical happens. The mixture starts to froth and it turns into an amazingly airy, fluffy bowl of deliciousness right before your eyes. Once it’s all…