Cake Mix Pumpkin MuffinsI really like these because they are low fat and really yummy! I also use a chocolate cake mix sometimes to mix it up a bit. I made these this week and have enjoyed eating on them. I still have a few left and wish you could come over and try one!
(18.25 ounce) package yellow cake mix
1 (15 ounce) can pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Preheat the oven to 350 degrees. Grease a 12 cup muffin pan or line with paper liners.In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into the prepared muffin cups. Bake for 20 to 25 minutes, until a toothpick inserted in the center of one comes out clean.
Stuffed PeppersI love stuffed peppers. They remind me of my Granny. She made them for us a lot. I have learned that I really like the yellow and orange peppers the best. This week I made stuffed peppers with just the yellow and orange. They were soooooo good!
1 pound ground turkey
1/2 cup rice
1 cup water
6 bell peppers
2 (8 ounce) cans tomato sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste
1 teaspoon Italian seasoning
Preheat oven to 350 degrees. Cook rice. Put the peppers in a saucepan and bring to a boil. This will help make them tender. In a skillet over medium heat, cook the turkey until evenly browned. Remove and discard the tops, seeds, and membranes of the bell peppers after they have cooked. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.) In a bowl, mix the browned turkey, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers. Bake 30 minutes, basting with sauce once.
2 (8 ounce) cans tomato sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste
1 teaspoon Italian seasoning
Preheat oven to 350 degrees. Cook rice. Put the peppers in a saucepan and bring to a boil. This will help make them tender. In a skillet over medium heat, cook the turkey until evenly browned. Remove and discard the tops, seeds, and membranes of the bell peppers after they have cooked. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.) In a bowl, mix the browned turkey, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers. Bake 30 minutes, basting with sauce once.
And what is Food Friday without a glimpse of my little foodie?! We were headed to Kroger last weekend and this is him tackling his diaper bag in excitement. I left him in the den playing with his toys so I could run back to the kitchen to get the car keys and I came back to this...so cute. He adores the grocery store. I love taking him while it is easy. I am sure the day will come when I will leave him at home with his Daddy...but for now it works.Happy Food Friday!
Abby
Comments