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
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 8 ounces (200g) cream cheese, at room temperature
• 1 large egg yolk
• 5 tablespoons (75g) sugar
• 1/8 teaspoon vanilla extract
• Chopped nuts (walnuts, pecans) (optional)
Preheat oven to 350F (180C)
Mix canned pumpkin, oil, and sugar together, either by hand or with a mixer on low.
Add in eggs, one at a time, combining thoroughly after each.
Whisk together flour, baking powder, baking soda, salt, and spices.
Slowly add flour mixture to liquids, combining thoroughly and scraping the sides of the bowl with a spatula until well combined.
Mix together cream cheese, sugar, egg yolk and vanilla until well combined.
Grease your muffin tins or line with paper cups.
Drop in spoonfuls of pumpkin mixture.
Add smaller spoonfuls of cream cheese mixture on top.
Swirl with a skewer.
Bake as follows, turning the tins half way through baking times:
mini muffins: 20-25 min
standard muffins: 25-30 min
jumbo muffins: 30-40 min
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.
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 rinsed and drained
1 15-ounce can no-salt-added pinto beans, rinsed and drained*
1 cup chopped onion
3/4 cup chopped green sweet pepper (1 medium)
1 4-ounce can diced green chile peppers, undrained
Nonstick cooking spray
9 6-inch corn tortillas, cut into wedges
1 1/4 cup shredded sharp cheddar cheese (5 ounces)
6 tablespoons plain fat-free Greek yogurt
3 tablespoons mild or medium taco sauce
1. Preheat oven to 350 degrees. In a small saucepan heat oil over medium heat. Add flour, stirring until smooth. Stir in tomato sauce, broth, chili powder, oregano, cumin, salt, cinnamon, and cayenne pepper. Cook and stir until thickened and bubbly. Cook and stir 1 minute more; set aside.
2. In a medium bowl combine black beans, pinto beans, onion, sweet pepper, and diced green chile peppers; set aside.
3. Coat a 2-quart baking dish with cooking spray. Drizzle 1/2 cup of the tomato sauce mixture on the bottom of the prepared baking dish. Layer one-third of the tortilla wedges on top of the sauce. Top with one-third of the bean mixture. Drizzle one-third (about 2/3 cup) of the remaining sauce over all. Srinkle with 1/4 cup of the cheese. Repeat layers twice, starting with tortilla wedges, except do not add the final layer of cheese.
4. Cover with foil. Bake 35 minutes. Sprinkle with the remaining 1/2 cup cheese. Bake uncovered, about 10 minutes more until cheese melts. Serve with Greek yogurt and taco sauce.
*Instead of two kinds of beans, I added about ¾ pound of browned hamburger.
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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.
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 1/2 cups of milk.
Put that mix on top of the cream cheese mixture.
Now add another 8 ounce container of whipped topping.
Over the top, add a shaved Hershey candy bar or chocolate syrup and refrigerate until ready to serve. Yum!
As a side note, I’ve published a new 366 day devotional book entitled Looking Deeper. It’s available in paperback and e-reader. Check it out here.
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 mixed up, simply pour it into a 9 x 13 pan and bake it at 350 for 30 min.
For other yummy recipies that are tried and true take a look at this. Available in paperback and e-reader on Amazon.com.