No Guilt Muffins

Fast, easy and delectable!

• 1 cake mix of any flavor, I prefer spice cake or something similar
• 1 15 oz can pumpkin (not pie mix)
• 1/2 bag chocolate chips, nuts or other mix ins :)

Mix together well, put in muffin tin. Bake at 350 for 25 minutes. Makes 12 regular size muffins or 6 large ones.

Brown Sugar Muffins

Brown Sugar Muffins1/2 cup butter softened*
1 egg
1 tsp baking soda
1 tsp vanilla
1 cup brown sugar
2 cups flour
1/4 tsp salt
1 cup milk

Combine all ingredients and mix well. Bake at 375 degrees for 15 minutes. Make sure to use muffin liners.
*I always substitute half of the butter for applesauce and then I don't feel so bad about eating all of them by myself.

Peanut Butter & Banana Muffins

So I got this recipe out of the Deceptively Delicious cookbook by Jessica Seinfield. For those of you who haven't heard about it, it is a cookbook that simply adds veggies to your food by hiding them from your kids. Sounds weird, but some of the recipes are actually really good and you can't taste the veggies in them. I haven't tried this recipe yet but my sister says that they are way good!

1 cup firmly packed brown sugar
1/2 cup peanut butter
1/2 cup carrot or cauliflower puree
1/2 cup banana puree
1 large egg white
1 cup whole-wheat flour
1 tsp baking pwd
1 tsp baking soda
1/2 tsp salt

In bowl, mix 1/2 cup of brown sugar with peanut butter, the veggie puree and banana purees, and egg white with spoon. Put flour, baking pwd, baking soda, and salt in a bowl and stir. Add to bowl with peanut butter mixture and stir just to combine (batter will be lumpy- don't overmix). Add remaining 1/2 cup brown sugar and stir once or twice. Divide into a greased 12 cup muffin tin. Bake 350* for about 15-20 minutes or until lightly browned.

Slow-Cooker Enchiladas

1 pd. ground beef
1 c. chopped onion
1/2 c. chopped green pepper
1 can (16 oz.) pinto or kidney beans, rinsed & drained
1 can (15 oz.) black beans, rinsed & drained
1 can (10 oz.) diced tomatoes & green chilies, undrained
1/3 c. water
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. pepper
1 c. shredded sharp cheddar cheese
1 c. shredded Monterey Jack cheese
6 flour tortillas (6 or 7 in.)

In a skillet, cook beef, onion and green pepper until beef is browned and vegetables are tender;drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses. In a 5-qt. slow cooker, layer about 3/4 c. beef mixture, one tortilla and about 1/3 c. cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. Yield: 4 servings.

Chicken Broccoli Rice Casserole

1 onion, chopped
3 TBLS. oil
2-3 c. uncooked chicken, cut in 1" pieces
1 (10 3/4 - oz.) can cream of chicken soup
1 (12 oz.) can evaporated milk
2 c. cubed Velveeta cheese
3 c. cooked rice
2 c. frozen broccoli cuts, thawed
1/4 tsp. pepper
1 (4 oz) can mushrooms, drained

Saute onion in oil in skillet. Add chicken and saute until no longer pink. Combine all ingredients in slow cooker. Cover. Cook on low 2-3 hours.

Slow Cooker Orange Chicken

This is a very easy and yummy recipe. I usually make some rice and serve it under the chicken.

- 8 small boneless chicken thighs ( I use chicken breasts)
- 3 TBS Flour
- 1/3 C. Orange Marmalade
- 1/3 C. Kraft original BBQ sauce, spicy honey is good too:)
- 2 TBS soy sauce
- 1 TBS grated fresh gingerroot or 1 tsp of ground ginger spice

TOSS chicken with flour, put in slow cooker.
MIX all remaining ingredients in a bowl then put on top of chicken in slow cooker
COOk on Low for 6-7 hrs and High for 3-4

Easy Crockpot Chicken

1 envelope Lipton onion soup mix
1 can 98% fat free cream of mushroom soup
16 ounces fat-free sour cream
4 boned and skinned chicken breast halves

Place 4 breasts into the bottom of the crockpot along with onion mix, sour cream and cream of mushroom soup. Cook on low for 8 hours.