Come Have A Peace shared a pumpkin muffin that is about the easiest I have ever seen! Since I love pumpkin, I had to get this recipe!
Easy Pumpkin Muffins
1 box of spice cake mix
1 c. of canned pumpkin (not pie mix, just pumpkin, so you can also do it yourself, if you can't find find canned pumpkin)
1/2 c. water
Mix ingredients together until you just see a few dry cake mix crumbs. Spray 12 muffin tins, and spoon batter into the pan. Bake at 350 degrees for 24 min.
How easy is that??
Wednesday, October 27, 2010
Saturday, October 9, 2010
Peanut Butter Bars
Lip Smackin’ Peanut Butter Bars
3/4 cup butter
3/4 cup brown sugar
3/4 cup sugar
3/4 cup peanut butter
2 eggs
1 tsp. vanilla
3/4 tsp. soda
1/2 tsp. salt
1 -1/2 cups flour
1 -1/2 cups oatmeal
————————-
FOR THE TOPPING:
¾ cups Peanut Butter
1 cup Granulated Sugar
½ cups Evaporated Milk
5 Tablespoons Butter
1 cup Milk Chocolate Chips
Preheat oven to 350 degrees.
In a large mixing bowl, cream together butter, brown sugar, granulated sugar and peanut butter. Add eggs and vanilla. Add soda and salt and mix until well blended. Add flour slowly, making sure it’s incorporated, but do not overmix. Stir in oatmeal by hand.
Spray a 15 x 10 jelly roll pan with nonstick cooking spray. Spread mixture in a pan. (I wet my hand slightly and press the mixture evenly.) Cook at 350 degrees for 12 – 15 minutes until golden brown.
Remove from oven and immediately drop peanut butter (from the topping ingredient list) by teaspoonfuls evenly around the top. Allow to melt and spread smooth with a spatula. Allow to cool thoroughly.
In a small saucepan, bring sugar, evaporated milk, and butter to a full boil for 45 seconds. Remove from the heat and add the milk chocolate chips. Whisk until chocolate sauce is smooth. Pour evenly over bars and allow to set before cutting and serving.
Found at Make It Do
3/4 cup butter
3/4 cup brown sugar
3/4 cup sugar
3/4 cup peanut butter
2 eggs
1 tsp. vanilla
3/4 tsp. soda
1/2 tsp. salt
1 -1/2 cups flour
1 -1/2 cups oatmeal
————————-
FOR THE TOPPING:
¾ cups Peanut Butter
1 cup Granulated Sugar
½ cups Evaporated Milk
5 Tablespoons Butter
1 cup Milk Chocolate Chips
Preheat oven to 350 degrees.
In a large mixing bowl, cream together butter, brown sugar, granulated sugar and peanut butter. Add eggs and vanilla. Add soda and salt and mix until well blended. Add flour slowly, making sure it’s incorporated, but do not overmix. Stir in oatmeal by hand.
Spray a 15 x 10 jelly roll pan with nonstick cooking spray. Spread mixture in a pan. (I wet my hand slightly and press the mixture evenly.) Cook at 350 degrees for 12 – 15 minutes until golden brown.
Remove from oven and immediately drop peanut butter (from the topping ingredient list) by teaspoonfuls evenly around the top. Allow to melt and spread smooth with a spatula. Allow to cool thoroughly.
In a small saucepan, bring sugar, evaporated milk, and butter to a full boil for 45 seconds. Remove from the heat and add the milk chocolate chips. Whisk until chocolate sauce is smooth. Pour evenly over bars and allow to set before cutting and serving.
Found at Make It Do
Luscious Four-Layer Pumpkin Cake
1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped PLANTERS Pecans
HEAT oven to 350°F.
BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.
BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.
BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.
BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.
Coffee Pumpkin Bread with Icing
1 pkg. (14 oz.) pumpkin quick bread mix
1-1/4 cups brewed double-strength MAXWELL HOUSE Coffee, any variety, cooled, divided
4 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped
3 cups powdered sugar
2 Tbsp. butter or margarine, melted
PREPARE bread batter as directed on package, substituting 1 cup of the coffee for the water. Stir in chocolate.
BAKE bread as directed on package. Remove from pan; cool completely.
BEAT sugar, remaining 1/4 cup coffee and the butter in large bowl with electric mixer on low speed until well blended. Spread onto bread. Cut into 16 slices to serve.
Kraft Kitchens TipsVariation Prepare batter as directed; pour evenly into 3 (5-3/4x3x1/2-inch) disposable mini loaf pans. Bake at 350°F for 40 minutes or until wooden toothpick inserted in centers comes out clean. Cool and spread with icing as directed.
1-1/4 cups brewed double-strength MAXWELL HOUSE Coffee, any variety, cooled, divided
4 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped
3 cups powdered sugar
2 Tbsp. butter or margarine, melted
PREPARE bread batter as directed on package, substituting 1 cup of the coffee for the water. Stir in chocolate.
BAKE bread as directed on package. Remove from pan; cool completely.
BEAT sugar, remaining 1/4 cup coffee and the butter in large bowl with electric mixer on low speed until well blended. Spread onto bread. Cut into 16 slices to serve.
Kraft Kitchens TipsVariation Prepare batter as directed; pour evenly into 3 (5-3/4x3x1/2-inch) disposable mini loaf pans. Bake at 350°F for 40 minutes or until wooden toothpick inserted in centers comes out clean. Cool and spread with icing as directed.
Apple Cake
3 eggs
2 cups sugar
2 tsp vanilla
1 1/2 cup oil
1 cup chopped pecans
3 cups flour
1 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
4 apples, peeled and chopped. (I like a tart apple, like granny smith or gala, both good)
Mix eggs, sugar vanilla & oil in bowl. Mix flour, soda, cinnamon and salt. Add apples & nuts to dry ingredients. Mix all together. Pour into well greased Bundt pan. Bake for 1/2 hours at 325. Cool for 15 minutes.
Caramel Sauce
1/2 cup sugar
1/2 cup brown sugar
1/2 butter (use real butter)
1/2 cup whipping cream
Bring to boil. Serve over slices of cake or turn cake onto serving dish, poke holes in and pour sauce over.
Recipe from More Than Conquerers
2 cups sugar
2 tsp vanilla
1 1/2 cup oil
1 cup chopped pecans
3 cups flour
1 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
4 apples, peeled and chopped. (I like a tart apple, like granny smith or gala, both good)
Mix eggs, sugar vanilla & oil in bowl. Mix flour, soda, cinnamon and salt. Add apples & nuts to dry ingredients. Mix all together. Pour into well greased Bundt pan. Bake for 1/2 hours at 325. Cool for 15 minutes.
Caramel Sauce
1/2 cup sugar
1/2 cup brown sugar
1/2 butter (use real butter)
1/2 cup whipping cream
Bring to boil. Serve over slices of cake or turn cake onto serving dish, poke holes in and pour sauce over.
Recipe from More Than Conquerers
Taco Soup
1/2 - 1 pound ground beef
1/2 onion
1 package taco seasoning mix
1 package dry ranch dressing mix
3 cans Rotel tomatoes (hot or mild, your choice)
1 can black beans
1 can ranch beans
1 can pinto beans
1 can corn
1/2 onion
1 package taco seasoning mix
1 package dry ranch dressing mix
3 cans Rotel tomatoes (hot or mild, your choice)
1 can black beans
1 can ranch beans
1 can pinto beans
1 can corn
Brown ground beef with onion and drain if necessary. In a large pot add ground beef, onion, taco mix, ranch mix, Rotel, black beans, ranch beans, pinto beans and corn. DO NOT DRAIN any of the canned items. Cook until warmed through. Serve with tortilla chips and sour cream.
found over at Life In My Lane
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