Sunday, July 28, 2013

Pumpkin magic- Double chocolate Brownie muffins & Pumpkin muffins

I love pumpkin in any way shape or form...and these are a couple of my favorite ways to use it... I learned the pumpkin muffin recipe from a co-worker of my ex-husband's wife..sorry I don't remember her name but she was so nice to share it (I just changed it a little..she used spice cake mix and I am not a huge fan of spice cake, so I thought carrot cake..why not and it turned out great..I also add a couple of tablespoonfuls of water to each recipe to make them mix better.. I invented the brownie one thinking ..wonder if some other cake mix would work, and bumped up the chocolate cause you can never have enough chocolate!!!EVER... LOL :)

Now onto these muffins... they both are healthier alternatives of the originals... and believe it or not you don't even taste the pumpkin at all... it just makes the muffins creamier, gooier, and more delicious..soo good..

The pumpkin muffins involve a carrot cake mix..and the brownie muffins begin with a chocolate cake mix...and these are super easy and good and take less than 5 minutes to put together and get into the oven.. a win/win in my book :)  Make these for your family today... Enjoy

Double chocolate Brownie muffins

1 chocolate cake mix (I used devils food)
1 15oz can pumpkin (NOT pumpkin pie mix)
2-3 T water
1/4 cup chocolate chips

 Preheat oven to 350.  Put cupcake liners in pan, or spray pan with non-stick cooking spray if not using liners.  In large bowl add cake mix and chocolate chips.  Stir together.  Add pumpkin and water mixing well. Scoop into liners spreading out into an even layer.  Bake for 15-18 minutes or until toothpick inserted in the middle comes out clean.  Remove from oven... Enjoy

Pumpkin muffins

1 carrot cake mix
1 15 oz. can pumpkin (NOT pumpkin pie mix)
2-3 T water

Preheat oven to 350.    Put cupcake liners in pan, or spray pan with non-stick cooking spray if not using liners. In large bowl add all the ingredients, mix well.  Scoop into liners spreading out to an even layer.  Bake for 15-18 minutes or until toothpick inserted in the middle comes out clean.  Remove from oven.  Enjoy

Saturday, July 13, 2013

Strawberry jello pie

I love summer.. (well minus the really hot heat )... and I love summertime fresh fruits & vegetables.  One of them being strawberries :)  I make strawberry freezer jam (already made a triple batch :) , lots of fruit salad, and every year make this strawberry jello pie... It is fast & easy ..which is a winner in my book... 
I used sugar free strawberry jello, but you can use regular too. I serve this with thawed whipped topping, but you can use whipped cream too.  I love it equally as well, but since my little guys & big guys love spoonfuls of whipped cream outta the can, it sure doesn't last long ever at our house..LOL .  Also, store this in the fridge and it is best eaten within one day of making it.  Make it soon, it is super good, so much so that my 3 year old has been asking me about strawberry pie, ever since I told him I was making it... so funny.... Enjoy

Strawberry jello pie

1 graham cracker pie crust
1 3 oz (small package) strawberry jello
3 T sugar
2 T cornstarch
1 t. lemon juice
2 lbs strawberries, washed, hulled & sliced (they usually come in 1 pound containers, so you'll need 2)
1 1/2 cups cold water

whipped cream or whipped topping thawed

In large pan add cold water & cornstarch over medium heat.  Whisk together.  Bring to a boil and cook a couple of minutes whisking constantly until thickened.  Add sugar, & jello whisking till sugar is dissolved.   Stir in lemon juice.  Add strawberries careful, mixture will be hot.  Stir gently till all is combined and all the berries are covered in the strawberry jello mixture.  Pour carefully into the pie shell. Cover the pie loosely and place in fridge for 2-3 hours our until set.  Cut into pieces & serve with whipped cream. Place any leftovers in the fridge and use within a day.  Enjoy

Tuesday, July 2, 2013

Peanut butter cereal bars

I had some cereal that I was looking to use up instead of throw it away.  I had a little bit of both Multigrain Cheerios & Rice chex not enough of either to use for an entire breakfast and I absolutely HATE waste... so I try to be creative.  Also it has been hot outside and who wants to bake when it's summer & hot house?  This way you can have a treat and keep your house hopefully cool.... Use whatever plain type of cereal you have around, Kix, Crispix whatever will work.  Make these for your family soon... Enjoy

Peanut butter cereal bars

7 cups cereal ( I used 5 cups Cheerios & 2 cups Rice chex)
1 cup peanut butter (I used crunchy)
1 cup sugar
1 cup corn syrup
1 tsp. vanilla
1/2 -1 cup salted, shelled peanuts

Spray a 13x9 pan with nonstick spray. In large pan add corn syrup & sugar.  Bring to a rapid boil.  Boil for 1-2 minutes turn off heat leaving pan on hot burner, add vanilla & peanut butter stirring until it is smooth.   Add cereal, and peanuts mixing well to coat.  Pour mixture into pan, spreading into an even layer.  Let bars cool, and cut into bars.   Enjoy