March 30, 2009

Homemade Stuffed Crust Pizza

Piping Hot, straight from the oven, melted cheese, a tomato sauce and delicious toppings... pizza. It's something I have made every Saturday for the last 12 years.

It started out on Friday actually, as my husband worked late and I was home with the three children who were all under 6. We started our Friday Night Family Night tradition with pizza and popcorn and a great line up of tv shows. Soon the tv shows changed to less family friendly, and we switched to movies. This lasted until our oldest was a Freshman in High School and was a varsity cheerleader for football which forced us to change our Friday night movie night to Saturday... but still, 3 homemade pizzas, every Saturday at 6:00 and all their friends know it.

One of their favorites is when I make stuffed crust pizza. About ten years ago I learned the trick to quick and easy mozzarella stuffed crust pizzas and today I'm going to share it with anyone who might not already know it as well.


1 pizza crust dough - not precooked
1 package mozzarella sticks (string cheese)
pizza sauce

Roll the pizza crust out to a circle but roll the edges about 1 1/2 inches larger than you want your pizza to be.

Taking an unwrapped mozzarella stick, roll the sticks up in the crust all the way around the pizza and press firmly to seal.

I like to spray the edges with a butter flavored spray like Pam and then make your pizza and bake as usual. Leave all meats off if you want to enjoy this during Lent. Making it all cheese with a bit of garlic and drizzled oil is delicious!Print Friendly and PDF

March 28, 2009

Carrot Cupcakes or Carrot Cake - with Carrots from My Garden

For those of you who 'gardened' with me last summer, remember when I had you harvest the last of your carrots and shred them and pop them into the freezer for future use? Well, now's the time to take them out and make some cupcakes! My original plan was for a carrot cake but I realized my kids really like the portability of a cupcake so this is what I made to day with 3 cups of the shredded carrots from the garden last Fall.

While it's not my favorite carrot cake recipe, it's extremely quick and easy and turns out every time.

Carrot Cupcakes or Carrot Cake

2 c flour
2 c sugar
1 t baking powder
1 t baking soda
1 t ground cinnamon
3 c finely shredded carrots
3/4 c oil
4 eggs

Combine the dry ingredients and then add the carrot, oil and eggs. Mix with an electric mixer until combines (about a minute or two). Pour into 2 greased 9" round pans or 2 cupcake pans with liners. Bake at 350 for approximately 25-35 minutes depending on the size of the pan. When the centers are done, remove and cool completely before frosting. This cake is best with a cream cheese frosting.

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March 26, 2009

Citrus Tofu Pie

Spring is in the air! With Easter just around the corner you might be keeping your eye out for a light, citrus, refreshing dessert.  Now, what if it used tofu and safflower oil as well as honey, rolled oats and whole wheat flour? Healthy and tangy... that's what this pie is all about!

I love tofu and regularly keep it on hand in our house, but if you are new to purchasing it, look for it in your healthy/organic section of the grocery store or in the fresh fruit and vegetable department, usually next to the egg roll and wonton wrappers.

Citrus Tofu Pie

4 T butter
1 1/2 T honey
1/4 c whole wheat flour
3/4 raw rolled oats
dash salt
dash cinnamon
2 T crushed or minced almonds or walnuts
1/2 t vanilla

24 oz. firm tofu, drained
juice of 3 lemons
1/4 c fresh lime juice (about 3-4 limes)
2/3 c honey
1/3 c safflower oil
2 t vanilla
2 t ginger (powdered, ground)
dash salt
1 T cornstarch
Garnish: sliced almonds, non-fat whipped cream or lemon zest curls

Preheat oven to 350. Make the crust first by melting the butter and honey together and adding the rest of the crust ingredients and press into the bottom of a 9" springform pan or a pie pan. Make the filling by combining the tofu with the filling ingredients and mix in a blender or food processor to make sure the tofu is pure'ed until smooth. Pour into crust and bake about 30-35 minutes. Let cool completely to set up firm and then chill until ready to serve. Letting it chill completely for at least 4-8 hours helps it to set well. Garnish with your choice and serve!Print Friendly and PDF

March 25, 2009

Jicama, Mango and Cucumber Salad

They aren't brightly colored right red peppers and they don't grab your attention like a brightly colored eggplant or perhaps a carrot, but jicama's are worth taking notice!

Sometimes called a Mexican Turnip, jicamas are a root vegetable that has a sweet yet somewhat bland taste that goes great in salads. My regular readers know that one of my all time favorite fruits is a delicious mango. This salad couples the mango with jicama but also adds cucumbers and lime to mix it up a bit. When you try this salad the first time make it as it's written, but the second time you make it, you may want to add a bit of a red onion to it... much like the peach or mango salsa that I've talked about before.

Mango, Jicama and Cucumber Salad

4 ripe mangos
1 medium jicama
1 medium cucumber
juice of 1 lime
zest from one lime
2 T honey
3/4 c canola or similar oil

Peel and dice mangos, julienne or dice the jicama and dice the cucumber. Combine the juice, zest and honey with the oil in a blender or mixer and mix smooth. Pour over the mango mixture and toss.
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Although it seems like an Autumn food to me...for some reason I always start to crave Tiramisu in the Spring. Two years ago I took my husband out for his February Birthday to a European style coffee house near us with the most amazing coffee and stunning pastries. We enjoyed our afternoon tremendously and shared tiramisu and coffee cake over a rich, deep, delicious coffee.

Because this particular cafe was not in a very good location, many people did not know it existed and it closed down soon after. I've yet to find anyone who could make desserts as luscious as this bakery could... but that's ok because I make my own version which may not be as beautiful as theirs, but tastes just as perfect.

This is a blast from the past from June of 2007 but it's Spring... and the craving it back. I hope you enjoy it as much as we do.


1 lb. mascarpone cheese
6 eggs, separated
2 packages Ladyfingers
4 T sugar
1/2 t vanilla
2 oz. brandy
8 espresso's (2 pots of the 4 cup Melitta Espresso maker that I own - you judge yours)
3 T cocoa (approximately)

Bring all ingredients to room temperature for easier whipping. When you make the espresso pour it into a flat bottomed container (not a bowl) and add 1 oz. brandy and 1 t of the cocoa.

In your mixing bowl mix the egg yolks and sugar until it's creamy, pale yellow and thick. Add 1 oz. brandy and the mascarpone cheese. Continue beating until blended and smooth. In another bowl beat the egg whites and vanilla until light and quadrupled in size. They will hold their shape when you lift the beaters. Fold the beaten egg whites into the mascarpone mixture. Do not over mix and do not use an electric mixer or you will ruin it. Fold by hand until blended and light.

Dip each of the lady finger cookies quickly into the espresso and place in the bottom of a 9X13 dish. Place sugar side down and cover the bottom. (Do not let the cookie sit in the espresso. Just dip and remove.) When the bottom is covered, add a layer of the mascarpone about one centimeter in hight. Add another layer of dipped ladyfingers and another layer of mascarpone. Top it off by sprinkling the top of the dessert with cocoa to cover. Refrigerate overnight.

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March 24, 2009

Bran Muffins with Molasses and Wheat Bran

2009 Spring Vacation must be over, I was back up and at the computer working by 5:30 am.

This morning I'm sipping a blueberry creamcake coffee I picked up on our travels to the beach last week and although it's hot and delicious my empty stomach tells me that it wishes I had a healthy muffin to go with it.

While looking for another recipe I had hoped to post for my readers today I came across a handwritten, scribbled recipe I made up last Spring when I was making bran muffins for our family and wanted to use up some of the ingredients I had on hand.

I then had to scramble through my cooking files to find a picture of one of my bran muffins. I think the one in the photograph is one I used flaxmeal in but this particular recipe I didn't.

My handwritten scribble at the very top of the pages has a star with a circle in it, and the date as well as the notation that my husband "LOVES" these muffins.

Bran Muffins

1 1/4 c wheat bran flakes
1 c buttermilk
1/4 c canola oil
1/2 c applesauce
3/4 c brown sugar
1 T molasses
1/2 c bran cereal - any kind, flake or sticks
1 c white flour
1 t baking powder
1 t baking soda
1/2 t salt
1/3 c sour cream
1 1/2 t vanilla

Soak the wheat bran in the buttermilk for about 10 minutes while you assemble the rest of the ingredients. Preheat the oven to 400 degrees. With a mixer blend the sugar, oil, egg and molasses. Mix in the wheat bran and cereal. Combine the rest of the ingredients and mix just until blended but don't over mix or you will have air holes and tunnels in your muffins. Fill baking cups 2/3 full and bake approximately 15-20 minutes until the centers are done. These freeze well and can thaw quickly or be popped into the microwave. My oldest daughter actually likes to eat them partially frozen!





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March 20, 2009

Vegetarian Meals Are Available at Medieval Times

Greetings from the beach - where we are having a wonderful time now that the rain has stayed away for 3 days in a row! I've been far busier than I thought I would be and haven't gotten to post but I was excited to show my readers my delicious meal at the Medieval Times Dinner Show.

We've attended this show for many, many years now; so many that I am sure my family could step in and play the parts of the actors if needed. My husband and I have suggested more than a few times that we move on from attending on our annual trek to the beach but the kids insist it's 'tradition!' and so we spend the oodles of money to attend... and they enjoy it and it's all worth while.

For those of you who have never visited, it's a show put on inside a large 'castle' with a king, a princess, knights and horses. Jousting tournaments and other presentations are put on while you eat a 'feast' of roast chicken, a potato wedge, bbq rib, soup, garlic bread and pastry.... with your fingers. Because we all know they didn't have silverware back then!

This year when I made our reservations I opted for the vegetarian meal. My regular readers know that although I'm not a die-hard vegetarian I do enjoy meatless meals and seafood and of course my all time favorite foods are vegetables! It seemed fitting and in the end; an excellent choice.

The vegetarian fare is able to be ordered ahead of time if you order your tickets online, but as your wench or peasant waiter introduces themselves to you before the meal they will ask if there are any vegetarians in the group. Raise your hand, they'll note the separate fare and warn you that you will get your meal 'a few minutes' after everyone else. This may mean 10 minutes... be forewarned. You may end up eating really, really quickly before the plates are cleared for everyone.

The vegetarian fare was... excellent. Starting with the same tomato based soup and garlic bread as everyone else, your meal changes when you are served a rice and bean pilaf supposedly inside a portobello mushroom (although I thought they forgot the mushroom at first, it was there... just a black, flat piece of soggy mushroom hiding underneath the rice. It was still good though! And a skewer of delicious briefly grilled vegetables with a very slight lemon seasoning as well as a side of hummus and pita chips. Dessert is the same as the other meals; an apple pastry.

Overall I have to give both their meals a thumbs up; Regular or vegetarian both are tasty for a family oriented touristy dinner show.Print Friendly and PDF

March 14, 2009

It's Vacation Time!

I'm still around but posting will be hit or miss depending on the weather and 'whether' or not I'm stuck in the hotel room due to rainy days! Let's hope not. I'll be back soon!Print Friendly and PDF

March 11, 2009

Cheesy Garlic Bread

The crunch of the crisp bread, the hint of garlic and the yummy tang of a cream cheese and mayo mixture. It's the perfect blend of everything delicious that goes into a family favorite in our household; cheesy garlic bread.

I always tell my readers that recipes are just a 'guide' and I expect you to play with your recipes - add a little more, leave something out if you don't have it or your family doesn't like it and add a little something else to make it your own. Sometimes I leave the sour cream out and just use mayo in its place. Other times I've used sour cream but no mayo. I always play with the amount of garlic and sometimes add a touch of garlic powder or onion powder as well. I hope you do too! Have fun with it!

Cheesy Garlic Bread

1 8 oz. package cream cheese
1/4 c sour cream
2 T mayonnaise
1/4 c fresh grated parmesan cheese
1 T dried parsley
1 T minced green onion tops or perhaps 2 t dried
6-8 garlic cloves, minced

Blend all and spread on 1 loaf of French bread that has been sliced on the diagonal. Place on a cookie sheet other baking sheet and either bake at 350 until to the desired crispness is achieved or you can broil them for 3 minutes under a broiler on high until the cheese is bubbly and hot.

Great with spaghetti, salads, steak and more!Print Friendly and PDF

March 10, 2009

Dip Stuffed Bread Bowl

Dip Stuffed Bread Bowl

Round loaf of bread
8 oz cream cheese, softened
1 c sour cream
2 c grated medium cheddar
1 lb bacon, cooked crisp and crumbled
1/3 c chopped onions
1/3 c chopped red bell pepper
1 tsp worcestershire sauce
Just like you make my favorite deli bread bowl sandwich, you start by carefully cutting off the top of bread and hollowing it out. Cube the inside of the bread to be used to dip later. Beat cream cheese until smooth. Add sour cream and beat until creamy. Add the rest of ingredients. Pour into the hollowed out bread and replace top piece of bread. Wrap in foil and bake at 350° for 1 hour and 15 minutes, or until thoroughly heated through. Serve with the reserved bread pieces and pita chips for dipping. Print Friendly and PDF

Product Review: Fabulosa Quick Fajitas

This past weekend I made a trip to the store and on my list was "liquid smoke". It's a flavoring I love to add to our marinades and in particular our chicken marinade to make Santa Fe Salads. I was on a tight budget however and when I saw this Fajita seasoning on the end cap on clearance I had a feeling it was a smokey flavor so I picked it up and sniffed the bottle. The tell-tale scent of hickory smoke told me I was right and the price was half of what the liquid smoke cost.

Because Fajitas sounded perfect for one of our meals this week I put it in the cart with the intention of giving it a try.

I would like to say it was awesome and the flavor was great and it made perfect fajitas... but I really can't. What I can say is that it was 'ok'.

The bottle says it moisturizes, tenderizes, penetrates and prepares meat with the quick acting natural flavoring ingredients that give delicious deep Mexico Char-Broiled flavor and the rich hickory smoke outdoor grill taste in the comfort and convenience of your own kitchen.

The ingredients are water, vinegar, wood smoke flavoring and a few random spices and it smelled really strong and good when I poured half the bottle over 1 1/2 lbs. of chicken. The directions say to marinate for 5 minutes, which I thought was a very short amount of time when most marinades have to be on for at least 2 hours.

I marinated the chicken while I prepared the peppers and onions. I left it marinating about 10-15 minutes because I wanted strong flavor.

I then cooked the chicken and when it was about 3/4 done I added the vegetables. As it cooked down it smelled wonderful and I had high hopes when I tasted it. That's where this product lost me.

Almost no flavor at all.

There was a hint of a smokey flavor far in the background but there was little to no flavor of the marinade. For fajitas, it needed help. This would be one boring, unflavorful dish to serve my family. I doctored it up using spices from my cupboard;

A heavy dose of cumin
A heavy dose of chili powder
A good dose of garlic pepper seasoning mixture
A little onion powder
Some fresh cracked black pepper

And it was saved.

With the addition of the chili powder and cumin the dish came to life. We ended up with delicious fajitas. However; this wasn't due to the Fabulousa marinade. I could have made the same dish with a marinade of water and a 2 teaspoons of hickory smoke flavoring and then the addition of my own spices. What I will gladly give thumbs up to however (and will use this product again for!) is the tenderization. Wow! In the 10-15 minutes this product was marninating the chicken it really did the job!

This chicken, while just beginning to cook, was so easy to slice through into thinner strips and so tender that it was almost like slicing through butter. I'm very impressed at the tenderization it can accomplish in mere minutes and yes, it will be used the next time we grill steaks! While not a top choice for fajitas I think as a basic, minimal flavor tenderizer for meat and chicken it's incredible. I may have to go back to the store to grab another bottle on clearance before they are gone.Print Friendly and PDF

March 08, 2009

Cake Donut Style Muffins

I've been craving my all-time favorite quick bread that is much like a popular brand pound cake with a delicious sugar/cinnamon topping. However, when I went in search of my recipe I came across a couple for cake donuts - which I love - and then this one for a cake donut like muffin. It's all I can think of! So of course I had to post it here - easy for me to put the laptop next to me on the counter while I whip them up this afternoon.

Cake Donut Style Muffins

1 3/4 c flour
1 1/2 t baking powder
1/2 t salt
1/2 t ground nutmeg
1/3 c vegetable oil
3/4 c white sugar
1 egg
3/4 c milk

Mix separate;
3/4 c white sugar
1 t ground cinnamon

Have set aside;
1/2 c butter, melted

Preheat oven to 350 degrees and lightly grease 12 muffin cups. In a large bowl, combine flour, baking powder, salt and nutmeg. In a separate bowl, beat together oil, the 3/4 cup sugar, egg and milk. Stir egg mixture into flour mixture, just until moistened. Spoon batter into prepared muffin cups. Bake in preheated oven for 20 to 25 minutes. Mix the topping of sugar and cinnamon. When the muffins are done, let them cool a bit, dip in melted butter and then dip in the sugar cinnamon mixture. Yum!Print Friendly and PDF

March 07, 2009

Another Installment on Saving Money at the Grocery Store and More!

While we've been trying to save up for a family vacation on a frugal budget, I just had the news yesterday that my vehicle needs upwards of $800 worth of work before we can take it on that very vacation. The only money I have to my name right now is ear marked for... that very vacation next week! So this morning as I prepare to run errands and buy our household items and groceries for the week 'saving money' is very much on my mind. The perfect time for another installment of Saving Money on Groceries; don't you think?

More tips on saving money at the grocery store:

Know Your Prices: I've seen people walk through the grocery store with a 'price book' - a little book they use to keep track of the normal range of prices for the foods they buy for their family, the stores that usually have the best sales and what a good sale price is. This is a great idea if you need to do so - but admittedly, if you are the main grocery-purchaser in your home you probably already know the 'good' prices by heart and don't need to actually carry around a book. I know I do. Meats, dairy, cereals, etc. I can tell you in a heartbeat, standing in front of the item if the size has been reduced, if the regular price has jumped or if it's a good sale this week. If your 'other half' is doing the grocery shopping for you and isn't familiar (like my husband) it is very, very helpful to write down the approximate size and price of the item you want them to pick up. Let them know that if it's more than $X amount that it isn't a good buy and to either look for another equivalent or bypass that item all together.

Use Coupons: I know they are a pain, time consuming to organize and frankly, aren't what they used to be a few years ago - but whenever you can, use them for items you really do use. Don't let a coupon convince you to spend more on their brand name than you would otherwise though! If you normally buy "Smith" brand for $2.00 and you have a coupon for "Jones" brand that will still come to $2.30 - obviously that isn't saving you money! Keep them organized in a way that makes sense to you to make your savings system efficient and quick.

Keep Your Pantry, Fridge & Cupboards Organized: Although I don't actually alphabetize my canned goods and spices... anymore... I do keep them organized, in rows and labels turned out. A lot of money is wasted due to disorganization. Case in point - last night my 16 year old sons best friend came to pick him up. I asked about their dinner plans and the friend replied they would probably eat Pop-Tarts for dinner at his house. Pop-Tarts!??? "Yeah, cuz we have like, 150 of them." Apparently his mother shopped at a warehouse store and bought two large boxes of them. However they were shoved to the back of a pantry, she forgot she bought them, didn't see them and bought two more. They now have over 150 Pop-Tarts. LOL. So organize those cupboards. Don't waste money on items you may already have!Print Friendly and PDF

March 06, 2009

Grilled Cheeseburgers - in my oven

On Wednesday night I decided to make cheeseburgers for the kids. We have a fluke of 'good weather' here in the heartland and it was a beautiful night and was about 47 degrees at the time but I decided I didn't want to stand out on the deck and grill them. I was going to make them in the oven. Grilled burgers in the oven. *grin*

Typically I don't dress our burgers up much. I have a spice mix using MSG, salt, pepper and onion powder that I keep on hand, sprinkle our burgers with and top them off with the cheese. My kids don't like me to 'mess' with burgers much. However the spice mix was gone and I didn't have any MSG on hand so instead I decided to use some of our new favorite sauce - I had mentioned it previously about two weeks ago I believe - Country Bobs All Purpose Sauce. I went to their website looking for a burger recipe and found one for Juicy Burgers. It sounded like something my husband would like... but not the kids. They aren't fans of blue cheese so instead I improvised.

The recipe I came up with was juicy and had good flavor. It didn't have so many additional ingredients that it failed to be a 'burger' anymore yet it had enough additions so it wasn't bland.

2 pounds ground beef
3 T water
1 cube beef bouillon
1 T Vegetable oil
2-3 T Country Bob's All Purpose Sauce (you can find this by steak sauces and worcestershire sauces)
1 T onion powder
Lemon pepper seasoning

Drop the bouillon cube in the water and microwave to dissolve. Then mix everything together with your hands and form patties. I got about 8 large patties from this. Here is where the 'grilled' in the oven part comes in; I placed the patties on a wire cookie rack and placed the racks on cookie sheets with 1/2" sides to catch the grease. I placed them in a 400 degree oven and baked until just done and then placed them under the broiler. Broil about 3-4 minutes to give them nice dark color and sear them a bit. Immediately remove, top with cheese and place on toasted buns for the heat to melt the cheese.

Serve with your favorite condiments; ketchup, mustard, lettuce, onions, tomatoes and whatever else you love!Print Friendly and PDF

March 04, 2009

Lunch on the Beach

This morning in 2 different email boxes I received updates from 4 different hotel chains on my account balance, reward points and special offers. They really know when to send them as I sit here and stare out my window at the snow dusted roofs and know that even though the sun is out, it's a balmy (eh!) 18 degree's out there! Right now you can get awesome deals at hotels all over the country from a free stay at hotels to special packages. Well, it worked. Our family is indeed planning a quick vacation later this month and I'm in the process of working up our menu and grocery list as we have a full sized kitchen in our room, complete with dishes, pots, pans - even mixing bowls and a hand mixer.

We've been going to the same hotel/resort for 15 years now so we have a certain schedule down, which includes going grocery shopping the first night we arrive. There are also certain foods we are sure to make; one of which are are huge hit and favorite - but oh so simple - sub sandwiches! We plan these for our first 'full' day at the beach. Frozen water bottles, sandwiches and chips make a quick and easy meal and since I wrap each sandwich individually they are cold and fresh and best of all? Just what each family member likes!

Sandwich Buns
american cheese
provolone cheese
swiss cheese
dressings - (Italian, ranch, etc.)
green peppers

Whatever your family likes! Make the sandwiches and wrap tightly in saran wrap. Using a Sharpie marker write on the outside which sandwich is which; ham and swiss with mayo, turkey bacon ranch, ham and american... and then pack in a cooler with frozen water bottles and fruit, etc. The water bottles will slowly thaw while you enjoy the beach and by the time 12:30 comes around the water will be ready to drink, the sandwiches cold and the fruit, delicious!

The little dots are sesame seeds of the buns... LOL.
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March 02, 2009

A Balsamic Vinegar and Citrus Marinade for Chicken

When it comes to chicken I usually just wing it. Go ahead and groan... I did too after I typed that. LOL. But seriously, marinades are so forgiving that you have to work fairly hard to ruin them. Oh, some are better than others but for the most part it's going to be edible.

This week I used a large package of chicken portions and split the package in half, marinating one in a smokey cayenne marinade and another in a citrusy balsamic marinade. Both were delicious! I did not measure and of course I'm always trying to get you, my readers to 'play' with your recipes as well; remember - recipes are just a guide! Add and delete as you know your family likes.

Orange Juice (about a cup)
Lemon Juice (about 2-3 tablespoons)
Soy Sauce (about 1-2 tablespoons)
Garlic (I used about 4 teaspoons, minced, because we love garlic)
Balsamic Vinegar (about 1/4 cup)
oil - drizzled about 1 tablespoon or so
basil - dried, sprinkled over
onion powder - sprinkled over all
salt and pepper
hot pepper sauce - about a tablespoon
sugar - sprinkled lightly

Marinate for as little as 2 hours or as long as 24 hours (which I did) turning the container often to distribute evenly. Grill over hot coals for best flavor or bake in oven at 375 until done.Print Friendly and PDF

March 01, 2009

Pumpkin Cup Cakes starting with a Butter Cake Mix

This morning I noticed I have a yummy can of pumpkin in the cupboard. I bought it about 2 months ago, intending to make pumpkin muffins or cupcakes but hadn't found the time yet.

Every Spring I get antsy to make cupcakes. I think it's the arrival of the sun after so many months of living under a mushroom soup sky.

While going through some of my bookmarks and files I found this pumpkin cake recipe - which uses a butter style cake mix in the ingredients. I know many of my readers may have a butter cake mix in their cupboard right this minute and are thinking hey, I'll make some cupcakes!

Pumpkin Cake with Cream Cheese Frosting

1/3 c sugar
1/3 c vegetable oil
3 eggs
1 15-oz can pumpkin
1 box Pillsbury butter cake mix
2 t cinnamon
1/2 t ginger
1/2 t cloves
1/2 t nutmeg

Add the dry to the wet mixture and beat 2 minutes at moderately high speed. Pour into a prepared 10X15" pan or use in cupcake liners and bake 30 minutes for the cake or approximately 18-20 minutes for cupcakes (check for doneness) at 350 degrees. Cool before frosting.


8 oz. cream cheese at room temperature
1 stick butter, at room temp
3 3/4 c confectioner's sugar
1 t vanilla extract

Cream the butter and cheese together in a large bowl on low speed til blended. Gradually add the sugar, blending on low til incorporated. Add the vanilla and increase the speed to medium. Blend about a minute more or til smooth. Frost the cake and refrigerate.Print Friendly and PDF