Pumpkin Muffins
1 box of Spice cake mix (just the mix...don't add the eggs, oil, etc.)1/2 cup water1 - 15 ounce can pumpkin (not pie filling)Mix well together. Drop batter in muffin pans and bake at 350 degrees. I make the mini muffins and bake them for 11 minutes. Let them cool completely before storing them. Do not store them in a closed container as they will stick together because of the moisture in them.
Thanks, Brenda!
Tossed Salad with Tuna (serves one)
combine the following in a bowl -
2 to 6 ounces of drained tuna
2 Macadamia nuts chopped
1/2 apple cubed and cored
1/3 cup mandarin oranges drained
1/4 head romain or red leaf lettuce
Dressing
1 tsp mayo
1 tsp lemon juice
1/2 cup plain yogurt
Thank you to Kelly!
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ReplyDeleteBlack Bean Salsa/Dip
ReplyDelete2 cups Black Beans – rinsed
½ c. cilantro – chopped
2 Tomatoes – finely diced
2 c. corn
1 small red onion finely chopped
Jalapeno pepper – finely chop and add as much as you like
1 avocado - diced
Dressing:
2 T. olive oil
1 T. Red wine vinegar
4 T. lime juice
1 tsp salt
½ tsp black pepper
Mix dressing in large bowl. Add other ingredients. Serve with tortilla chips.
The Black Bean Salsa/Dip is Debbie Gerber's contribution - Thanks, Debbie!
ReplyDeleteBanana Bread
ReplyDelete1 C softened margarine
2 C of sugar
4 Eggs
1 Tbsp Cinnamon
1/2 C miracle Whip
1/2 C milk
2 tsp vanilla
2 C banana mashed (4 med. Bananas)
4 C flour
2 tsp soda
1 tsp salt
Preheat oven to 350 degrees. Cream together butter and sugar. Add eggs one at a time. Stir in bananas, cinnamon, miracle whip, milk, vanilla, and bananas.
In a separate bowl mix together flour, soda and salt. Then add to banana mixture and stir by hand until well combined. Grease or spray two 9x5 loaf pans. Bake 50-60 minutes, 30 minutes for muffins.
Cheese Cake Pops
3 oz cream cheese (softened)
12 oz fat-free cream cheese (softened)
1/2 cup sugar
1/2 tsp vanilla
2 eggs
Graham cracker crumbs
Dark chocolate candy melts
Sprinkles, or shaved dark chocolate for decorations
Preheat oven to 350 degrees. Line muffin tins with paper liners.
In mixing bowl, beat cream cheese and fat-free cream cheese until smooth. Add sugar and vanilla and mix well. Add eggs and beat until smooth.
Pour cheesecake mixture into muffin tins. Bake for 20 minutes or until centers are almost set. Cool. Refrigerate 2 hours or overnight
I used a small ice cream scoop and scooped up as many balls as I could.
Drop each one in a small bowl filled with graham cracker crumbs and rolled it around to coat. This helped to shape them better as well.
pop them in the freezer for a few minutes to firm up. (Maybe about 20-30 min. for these.)
While they were chilling. heat up some chocolate candy melts in the microwave (30 sec intervals, stirring in between) and got my sticks and decorations ready.
So, after the balls become firm, dip one end of the lollipop stick in some of the melted candy coating and then inserted it into the cheesecake ball. then immediately dunk the pop in a deep bowl of melted candy coating and then sprinkled to decorate. Each one was then placed in a styrofoam block to completely dry. Then, they go in the refrigerator to await their fate
Thanks, Bonnie!
Sweet & Easy Fruit Salad
ReplyDelete2 Cans of lite syrup fruit cocktail
2 Cans of Mandarin oranges
2 Cups of Grapes sliced
1/2 Cup of Coconut
1 Cup of mini marshmellows
3/4 Cup of fat free sour cream
Combine and enjoy
Thanks, Malisa!
All of them sound so yummy!
ReplyDelete