Easy Peasy Pumpkin Muffins

Have you been just dying to try that post on Facebook / pin on Pinterest?  You know, the one with only 2 ingredients - a yellow cake mix and a can of pumpkin.  Well, I HAVE, so I DID!  I am happy to report it was a huge success with my family and guests.

OMG - I CANNOT BELIEVE IT WAS THIS EASY!!!

 Easy Peasy Pumpkin Muffins

Ok, so you've got the 2 ingredients:

1 box of yellow cake mix
1 can of pumpkin

OK, OK, OK - True confessions time -- I couldn't do it...
I just had to "kick it up", just the tiniest bit ;)
However, if you don't want to "kick it up," I am CERTAIN these two ingredients will make awesome muffins!  These ingredients did not alter the consistency one bit!

So here are my few still "easy peasy" additions:

1 tsp. cinnamon
1 tsp. nutmeg
mini CHOCOLATE CHIPS!!! :)

Teacher note:  Save those Box Tops for Education for your kids' school(s), or your grandkids' school(s), or your neighborhood school, but DON'T THROW THEM AWAY - that's like throwing money away!! Thank you :)

First, either spray your muffin pan, or line with cupcake liners.
Of course I picked liners, because that means easier clean-up!

*Next, mix all those ingredients together until smooth 

BONUS ARM WORKOUT included at NO CHARGE - You're welcome ;)

It's pretty sticky, so I used a scoop to fill each muffin cup.

Since it was an experiment, I only put chocolate chips in half.  Of course those were the first ones gone - BIG SHOCKER!

Bake at 350 degrees for 20-25 minutes.

VOILA!

My husband recommends popping them into the microwave to warm them once they have cooled -

20 seconds should do it.  YUM!

I've seen on Pinterest where some people use Spice Cake Mix, Devil's Food Cake Mix, etc.

Experiment and make it your own.  

Whip these puppies up for a quick dessert, breakfast muffin, or an afternoon treat with coffee or tea.

Thank you to whoever originally posted this trip, because I'm loving how "Easy Peasy" it is!!

 

Nacho Cups

I hesitate to post my silly little Tex-Mex "snack", given that Annette has posted the best Mexican-style recipe in the family already.  In case you missed her recipe for green enchiladas, you should check it out here:

Our Favorite Green Enchiladas

Many in our family joke that we must have Mexican heritage as much as we love to eat Mexican food!  This little "recipe" (We all know it's just nachos in a cup-shaped chip. lol)  I came up with is easy, quick, flexible for your tastes, and of course YUMMY!  You can have it as a snack or add to it to make it part of a quick meal.  Play with it and enjoy!

Nacho Cups

Ingredients:

Tostitos SCOOPS 
Can of black beans (drained and rinsed)
Salsa of your choice
Shredded Mexican Cheese

Of course this is SUPER SIMPLE ~

Line a cookie sheet with foil (I use non-stick.)
Place SCOOPS in a single row.
Put a few beans in each chip.
Drop a bit of salsa over the beans.
Cover with grated cheese.
Bake in a heated oven until cheese has melted.

Voila!

Optional add on toppings:
  
 avocado/guacamole (Our personal FAVE!)
chopped green onion
sliced olives
diced tomato
sour cream 
taco meat  

Like I said - easy, peasy, but sometimes that's just what we need on a busy evening or for a quick kid-friendly lunch!  As always, make them your own and enjoy :)

   
 

Shrimp Pasta with Lemon & Garlic Sauce

Well Helloooo Everybody!

It's been several days since we've connected, but, so excited to share this new flavorful and super easy recipe.  Most of us are very busy working, taking care of our homes, families and hopefully relationships in general.  This recipe I'm sharing today is what I call a "semi-homemade" creation.  Sandra Lee used to have a show on The Food Network called Semi-Homemade that I just loved. She took ingredients that you find on your grocery store shelf and combined them with her own cooking flair.  So I told myself... "Self! ;)You can make your own semi-homemade recipes occasionally to be cost efficient and make a quick meal."  My family and I just loved this recipe! I hope you all do as well. So here goes.

Shrimp Pasta with Lemon & Garlic Sauce

Ingredients

3 Boxes Pasta Roni (Garlic & Olive Oil Vermicelli)
2#'s Pre-cooked Shrimp (I use the Med to Lg that have been peeled and deveined)
4-5 large Garlic Pods (thinly sliced) (told you Beth and I love garlic)
2 Tbsp Butter
1 Tbsp Kosher Salt (the only kind we use)
2 Large Lemons (sliced to squeeze)
The Zest of 1 of the Lemons
2 Tbsp Fresh Parsley (finely chopped)
1/4 cup Parmesan Cheese shredded small (I use the kind in the small tub)

Now the story...

Cook the Pasta according to the directions on the box.  In a separate non-stick skillet get your butter melted and heated to medium. Put your garlic into your melted butter and saute until slightly browned. Now put your shrimp, freshly squeezed lemon, lemon zest and Kosher salt into the butter and garlic mixture.  Toss all the ingredients together until the shrimp is heated through.

Be careful not to cook for too long as your shrimp is precooked and will turn out tough.
Now plate your pasta (I put a little more lemon juice into the cooked pasta just because we really like the lemon flavor) and sprinkle your Parmesan cheese and Fresh Parsley on top.  Take your shrimp mixture and spoon over the top of each plate using some of the sauce that has been sauteing with it. 

Voila!

I really think you will all love this recipe.  Beth and I like anything that has lemon, garlic and cheese in it.  Just sayin'! ;) We also like simple and quick meals.

We've really missed connecting with everyone, but, as you all know sometimes life get's REALLY crazy busy!   Please have a wonderful and blessed week!  Try to take some time to not only have dinner and conversation with your family, but, also do a little cookin' with them too.  It's the best of memories you build with your kids, family and friends when you cook and eat with them. Until next time...