Make Ahead Breakfast Sandwiches

breakfast-sand-01

by Liz

I have received a few emails regarding my breakfast sandwiches, so I thought I would share with you my ingredient list and process for this super easy, money saver.

Just by comparing a couple of lower priced store alternatives, compared to making these breakfast sandwiches at home, you can save quite a bit of money and make yourself a hearty, healthy start to any day.

Aldi breakfast sandwich, 4 ct. for $2.99 = 75 cents a sandwich.

Jimmy Dean Breakfast Sandwich 8 ct for $10.79 =1.35 a sandwich (Wal-Mart)

Homemade sandwich = 39 cents a sandwich

(All prices below are from Aldi)

Eggs .70/12= .06

Bagels $1.00/6= .17

Cheese $2.49/24= .10

Ham $2.99/50= .06

breakfast-sand-02

Ingredients:

1 package of 6 bagels (your choice of flavor)

½ dozen large eggs

Salt and pepper

12 thinly sliced pieces of deli ham

6 processed cheese slices (such as Kraft, Borden or store brand)

Directions:

breakfast-sand-03

1. Preheat oven to 300 degrees.  Line a cookie sheet with aluminum foil, open and spread out bagels to ensure even toasting. 

2. Toast bagels in oven 7 to 10 minutes or until lightly toasted. (You don’t want a dark toast on these, just a very light toast) Set aside and let cool.

breakfast-sand-04

3. Meanwhile, in a large non-stick skillet, over medium heat, you want to cook your eggs. Lightly salt and pepper your eggs while in the pan and cook to desired consistency. Set aside and let cool.

4. Add 1 slice of deli ham to each piece of bagel until each piece is covered.

5. Add 1 slice of cheese to one ½ of each sandwich and then add 1 egg to other half.

breakfast-sand-06

6. Close sandwich, wrap individually and store in fridge up to a week or freezer for up to 3 months.

7. Reheat in microwave 20 to 30 seconds.

breakfast-sand-07

Make Ahead Breakfast Sandwiches
Yields 6
Make yourself a hearty and healthy breakfast for on the go at a fraction of the price.
Write a review
Print
643 calories
60 g
449 g
26 g
40 g
11 g
294 g
1639 g
1 g
0 g
12 g
Nutrition Facts
Serving Size
294g
Yields
6
Amount Per Serving
Calories 643
Calories from Fat 229
% Daily Value *
Total Fat 26g
40%
Saturated Fat 11g
55%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 449mg
150%
Sodium 1639mg
68%
Total Carbohydrates 60g
20%
Dietary Fiber 3g
13%
Sugars 1g
Protein 40g
Vitamin A
17%
Vitamin C
4%
Calcium
29%
Iron
22%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 package of 6 bagels (your choice of flavor)
  2. ½ dozen large eggs
  3. Salt and pepper
  4. 12 thinly sliced pieces of deli ham
  5. 6 processed cheese slices (such as Kraft, Borden or store brand)
Instructions
  1. Preheat oven to 300 degrees. Line a cookie sheet with aluminum foil, open and spread out bagels to ensure even toasting.
  2. Toast bagels in oven 7 to 10 minutes or until lightly toasted. (You don’t want a dark toast on these, just a very light toast) Set aside and let cool.
  3. Meanwhile, in a large non-stick skillet, over medium heat, you want to cook your eggs. Lightly salt and pepper your eggs while in the pan and cook to desired consistency. Set aside and let cool.
  4. Add 1 slice of deli ham to each piece of bagel until each piece is covered.
  5. Add 1 slice of cheese to one ½ of each sandwich and then add 1 egg to other half.
  6. Close sandwich, wrap individually and store in fridge up to a week or freezer for up to 3 months.
  7. Reheat in microwave 20 to 30 seconds.
Lower calorie option
  1. Swap out regular bagels for thinly sliced bagels or low calorie English muffins.
  2. Use egg whites (make sure you save your yolks in fridge or freezer for future use).
  3. Use only ½ a processed cheese slice per sandwich.
beta
calories
643
fat
26g
protein
40g
carbs
60g
more
The Fort Worth Homemaker http://thefortworthhomemaker.com/
** A few notes:

 As for the bread component for these sandwiches, you can use whatever you like, bagels, English muffins, rolls, sandwich buns, Texas toast, etc… I don’t recommend thinly sliced sandwich bread as it tends to break easily and just makes a mess.

This goes for your meat option as well, ham slices are the cheapest, however, you can easily swap it out for bacon or sausage.

When it comes to cooking the eggs; personally, when eating fried eggs, I enjoy a runny yolk, but that really tends to get messy when eating this sandwich so I recommend breaking your yolks during the cooking process or cooking them to over hard. 

When choosing cheese slices for your sandwiches; I would not generally recommend processed cheese slices for many recipes, unlike real cheese, but the processed stuff seems to melt the best giving you a nice creamy flavor and texture.

Finally, if you choose to freeze your breakfast sandwiches, I highly recommend that a night or two before eating, you thaw what you need in the fridge. I have tried to reheat these sandwiches straight from the freezer and it takes almost 2 minutes, thereby; re-cooking some of the components and it makes the flavor and texture of the sandwich less than desirable.

***EXTRA NOTE:

If you are watching your calories, like me, simply swap out regular bagels for thinly sliced bagels or low calorie English muffins.

Use egg whites (make sure you save your yolks in fridge or freezer for future use).

Use only ½ a processed cheese slice per sandwich.

Rosemary and Parmesan Roasted Potatoes

rosemary-potatoes-01

By Liz

In our house, we have never met a potato we did not like. While baked and mashed are a huge hit with my crew, whenever I make roasted potatoes, there is never a crumb left. I am sharing with you, one of my family’s favorite roasted potato recipes; give it a try sometime, I am sure it will become one of your family’s favorites as well!

rosemary-potatoes-02

Ingredients:

2 pounds potatoes, cubed into 1” pieces

¼ cup extra virgin olive oil

1 tablespoon kosher salt

½ tablespoon ground black pepper

2 tablespoons fresh rosemary, chopped

¼ cup shredded parmesan cheese

Directions:

1. Preheat oven to 375 degrees.

rosemary-potatoes-03

2. Under cool running water, scrub and clean potatoes.  Pat dry and dice into 1” (or close as you can) pieces and place in large bowl.

3. Add olive oil, salt, pepper and toss until well combined . You are just looking for your potatoes to be lightly coated.

4. Add in chopped rosemary and cheese and toss again until well coated.

rosemary-potatoes-04

5. Spread potatoes in a single layer on a foil lined sheet pan (this makes for an easy clean up) that has been sprayed with non-stick coating.

6. Bake for 60 to 75 minutes or until desired crispness has been achieved.

rosemary-potatoes-05

7. Serve hot and enjoy!




Rosemary Parmesan Potatoes
Serves 8
An easy and tasty potato recipe the whole family will enjoy.
Write a review
Print
161 calories
21 g
2 g
8 g
3 g
1 g
126 g
933 g
1 g
0 g
6 g
Nutrition Facts
Serving Size
126g
Servings
8
Amount Per Serving
Calories 161
Calories from Fat 67
% Daily Value *
Total Fat 8g
12%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 2mg
1%
Sodium 933mg
39%
Total Carbohydrates 21g
7%
Dietary Fiber 2g
7%
Sugars 1g
Protein 3g
Vitamin A
1%
Vitamin C
11%
Calcium
5%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 pounds potatoes, cubed into 1” pieces
  2. ¼ cup extra virgin olive oil
  3. 1 tablespoon kosher salt
  4. ½ tablespoon ground black pepper
  5. 2 tablespoons fresh rosemary, chopped
  6. ¼ cup shredded Parmesan cheese
Instructions
  1. Preheat oven to 375 degrees.
  2. Under cool running water, scrub and clean potatoes. Pat dry and dice into 1” (or close as you can) pieces and place in large bowl.
  3. Add olive oil, salt, pepper and toss until well combined . You are just looking for your potatoes to be lightly coated.
  4. Add in chopped rosemary and cheese and toss again until well coated.
  5. Spread potatoes in a single layer on a foil lined sheet pan (this makes for an easy clean up) that has been sprayed with non-stick coating.
  6. Bake for 60 to 75 minutes or until desired crispness has been achieved.
  7. Serve hot and enjoy!
beta
calories
161
fat
8g
protein
3g
carbs
21g
more
The Fort Worth Homemaker http://thefortworthhomemaker.com/

Feeding my Family on $80 for a Month Part I

coin-purse

By Liz

Last week I announced that I was instituting a Penny Pinching June here at the house since I have felt like we had been “bleeding” money for the last couple of months. I wanted to reign in some of our spending while building our savings account back up to my “I can sleep at night” comfort level.

80-dollars-prt-1-02

I had taken an inventory of our current stock of foods from the pantry, freezer and fridge, did a small amount of stocking up in May on those staple items we seem to plow through and have decided that I would buy nothing else for the month of June and we would be living off of what we already had on hand.

My regular food budget for our family of 7, is approximately $600/month; however my challenge and goal for the month of June is to spend only $80 for the month on the perishables that I know have a much smaller window when it comes to expiration dates, items such as milk, eggs and fresh produce.

You might be wondering how I came up with the amount of $80. To be honest, it was what I had left in my wallet after my last grocery shopping trip in May.  I did however sit down and ran the numbers really quick on the perishable items listed above to see if this was a realistic amount, turns out; it is if I want to reach my goal of saving $500 this month.

As you may have deduced, $80 for the month, equals roughly $20 for the week. That sounds crazy…right?  C’mon…$20 per week for a family of 7 + 3 dogs?  Impossible you might say, well I guess we will find out together.

Thursday’s are my “running day”, the day when I do the majority of my shopping, errands and appointments and this past Thursday was my first attempt at shopping on this small budget. I had a very short shopping list with me that included only my absolute necessary perishables and my $80 in cash. I left all other means to pay (credit and debit cards/checkbook) at home. This day, I had a lot of errands to take care of, so I decided to shop at my local Aldi, which I would be passing on my route home. The entire time I was in the store adding items to my cart, I was doing the math and making a conscience effort not to go over $20. Currently, the price of eggs and milk are pretty low here in Texas, so I am taking full advantage of these particular 2 items that I can never seem to keep on hand with my brood and the rest were purchases that I needed, but looked for the best deal in the store and if it wasn’t within my price range or keeping within my budget…I put it back down.

80-dollars-prt-1-03

Here is a snapshot of everything I purchased that day:

2 packs of chicken thighs

1 gallon of milk

2 packages of mozzarella block cheese

1 container of cream cheese

1 container of ricotta cheese

1 (1) pound package of black forest ham

Bananas

3 dozen eggs

2 containers of strawberries

1 head of cauliflower

3 pounds of onions

My total came up a little higher than I wanted, it was $26.21, leaving me $53.79 for the next 3 weeks, but I am confident I will be able to pull it off.

80-dollars-prt-1-01

In my previous Penny Pinching June article, I said that we would have a monthly menu that included variety, and not just a diet of beans and rice or PB & J sandwiches. Here is what was we ate so far since June 1st until this posting.

Thursday:  Slow cooker corned beef and veggies.

Friday: Loaded Nachos, with beans, cheese, jalapenos, salsa and sour cream

Saturday: We were visiting my sister and brother-in-law, so we were invited to have dinner at their house.

Sunday: Grilled chicken thighs, potato salad and garden salad.

You might be wondering about breakfast and lunch. In our house, we all have different schedules as our kids are mostly teens and young adults, these two eating periods are an “every man for himself” situation. We always have a variety of breakfast and lunch items on hand; plenty of bread and bread like options (bagels, tortillas, English muffins), oatmeal, yogurt, fruit, cheese, eggs, sandwich meat, pre-cooked and frozen meats and pastas (made previously, bagged into portion sizes and then frozen), or the inevitable leftovers from the night before.

As a parent, and provider I have always felt this drive to ensure that my family is well fed and nourished, after all it’s one of our a basic necessities, because of that, we always have a decent size stock pile and selection in our freezer and pantry. And just as I have a certain discomfort level when our bank account drops below a certain amount, I have the same apprehension when it comes to the inventory of food in our home. I have to admit, that as I start this month, I feel as though we are in good shape and I am confident, at this point, I will make my goal, however, it will be interesting to see how I feel towards the end of the month, when my pantry and freezer starts to really look bare and I run out of cash. So I invite you to stay tuned to see how this experiment winds up, won’t you?



Easy Cheesy Danish Recipe

danish

By Liz

Our Monday through Fridays are rush, rush, rush but thankfully come Saturday mornings, our vibe in the house is relaxed.  I treat the family with some sort of continental breakfast one day a week making it interesting and tasty for them, and really easy for me.

On this day of the week, our breakfast usually includes fresh coffee, juice and some sort of pastry that was either store bought or just really easy to make.  Here is the pastry I made this past, dreary, rainy Saturday.

I doubled this recipe for my large brood to make a total of 16 Danish, however, the recipe below is for 8 Danish.

cheesy-danish

Easy Cheesy Danish

*Makes 8 Danish

Ingredients:

1 can of crescent rolls

4oz cream cheese (softened)

¼ cup Granulated Sugar

½ tsp. lemon juice

1 teaspoon vanilla extract

*Fruit jam or jelly, optional

Instructions:

1. Preheat your oven to 350 degrees.

cheesy-danish

2. Beat together the cream cheese, lemon juice, sugar, & vanilla.

3. Remove the crescent dough from the tube. Do not separate into triangles! Slice the roll of crescent dough into 8 rounds. Place the rounds on a baking sheet sprayed with nonstick cooking spray.

cheesy-danish

4. Press an indentation in the center of each crescent round with your fingers. Fill the indentations with a big dollop of cream then a small addition of jam or jelly if desired.

5. Bake at 350 for 16 to 18 minutes, rotating pan during ½ time of cooking (8 minutes).

cheesy-danish

6. Serve warm or at room temp.

7. Store any leftovers in refrigerator for up to 3 days.

Enjoy the printable recipe card below.


Easy Cheesy Danish
Serves 8
Delicious and easy morning pastry.
Write a review
Print
88 calories
9 g
17 g
5 g
1 g
3 g
26 g
64 g
7 g
0 g
1 g
Nutrition Facts
Serving Size
26g
Servings
8
Amount Per Serving
Calories 88
Calories from Fat 46
% Daily Value *
Total Fat 5g
8%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 17mg
6%
Sodium 64mg
3%
Total Carbohydrates 9g
3%
Dietary Fiber 0g
0%
Sugars 7g
Protein 1g
Vitamin A
4%
Vitamin C
0%
Calcium
2%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 can of crescent rolls
  2. 4 oz. cream cheese (softened)
  3. ¼ cup sugar
  4. ½ tsp. lemon juice
  5. 1 teaspoon vanilla extract
  6. *Fruit jam or jelly, optional
Instructions
  1. Preheat your oven to 350 degrees.
  2. Beat together the cream cheese, lemon juice, sugar, & vanilla.
  3. Remove the crescent dough from the tube. Do not separate into triangles! Slice the roll of crescent dough into 8 rounds. Place the rounds on a baking sheet sprayed with nonstick cooking spray.
  4. Press an indentation in the center of each crescent round with your fingers. Fill the indentations with a big dollop of cream then a small addition of jam or jelly if desired.
  5. Bake at 350 for 16 to 18 minutes, rotating pan during ½ time of cooking (8 minutes).
  6. Serve warm or at room temp.
Notes
  1. Store any leftovers in refrigerator for up to 3 days.
beta
calories
88
fat
5g
protein
1g
carbs
9g
more
The Fort Worth Homemaker http://thefortworthhomemaker.com/

 

Five Frugal for Friday

savings

By Liz

This was an “off” week here at the house.  The college semester has ended for one of the boys, and he does not get any extra hours at his part time job for the summer until June, so he has been hanging around the house all week; one of our dear friends suffered a loss this week; our oldest dog was sick for a few days so this included stopping what we were doing to run around the house cleaning up after her.

My husband and I just could not seem to “get it into gear” this week when it came to getting projects done.  Needless to say, we are looking forward to the weekend and although it was a bad week, I still managed to get some thriftiness in.  Here are 5, frugal things I racked up this week:

antique-mall

1. Sunday was Mother’s day. I hope all moms had a great day. After Sunday service, I was treated to brunch at home, not made by me this week, but by my hubby and kids, which did included a fabulous tomato and cheese omelet, home fries, avocado toast and  a couple of mimosas (my fav.).   Later in the day the kids that were home for the day, took me to one of my favorite places, the local antique mall. If you have never been to an antique mall, I highly recommend it.  It is almost like going to a museum. So many things to look at, and so many trips down memory lane and the best part…no admission fee.

sasha

2. Sasha, our eldest dog, who was ailing this week, got some overdue TLC.  I took her to the DIY dog wash and gave her a good scrub down helping knock off a lot of her remaining winter coat.  Yes, I could wash her at home for free but Sasha has arthritis really badly in both her front and back legs and she is a big dog so it is hard for me to lift her in and out of the tub, not to mention ALL THAT HAIR. So I was glad to pay a fee of $10 at the dog wash, as they provide a tub with a ramp for her to get in and out of, they  also supply a variety of shampoos, towels, blow dryer and the best part…I don’t have a drain to unclog and tub to scrub down later.

3. Staying on Sasha, I found a new dog bed for her. Sasha gets a new bed once a year and by that time, it is much needed as the old one is pretty matted down and has lost its fluff and shape by the time the year is up.  Sasha is pretty particular about her beds; we have found that she prefers the beds at Costco that are size appropriate for her, they run us about $45. However, we have an open box store near us that sells many items that have come from Costco and I found a Kirkland (Costco brand) bed for her for only $25.

zuchhinni-bread

4. From 2 zucchinis that came from our micro garden, I made a wonderfully moist zucchini bread that the family enjoyed for dessert one night and breakfast the next morning with coffee.

dinner""

5. Thursday is my errand day. So I am in and out of the house for the majority of the day, I had planned on picking up something fresh to cook for dinner that night, but you know how sometimes you just get a craving and nothing will do until you satisfy it?  Well, that was me most of the week; I was craving fried chicken.  As luck would have it, I came across some discounted Walmart fried chicken that had been made previously in the day and was now over in their refrigerated case, it was still very fresh.  I picked up 2 containers, at a price of $6.22 for a total of 16 pieces; I would only need to reheat them in my oven in the evening. I also picked up some store baked cookies that were discounted as well, 6 fresh baked cookies for a total of 68 cents and I made 3 boxes of mac and cheese that cost me another dollar. So dinner that evening cost me about $8; hammering the price of any kind of take out fried chicken I was considering stopping for that evening.

So that was my frugal 5 for Friday.  What kind of great finds or savings did you have this week?






My Menu Planning System

 

schedule

By Liz

I often get asked how I come up with a variety of nutritious, delicious, cost efficient meals for me and my family of 7. Unlike most meal and money saving plans, we really, really like to have variety. So one thing that you might notice here, is we don’t have pizza or rice and beans on our menu once a week, each of those is more like once a month.

My system maybe old school, but it is what works best for us.  On our fridge, there are two empty, monthly, block style calendars.  One is for the kids to post their work schedules and school hours and any kind of extra activity that may arise that is out of the norm.  The other is used for dinner planning, as it is the main meal in our house. Also on our fridge is a note pad to be used when I do our weekly grocery shopping.  This is a running list of items that we are either out of, or we are low on.  I have tried to challenge myself to go grocery shopping once a month, but our family goes through a lot of milk, fresh fruit and vegetables.

For our family of 7 we have the fridge in our kitchen, however, its design lacks optimal storage space on the inside, but it came with the house, so it is ours until it dies. We also have an extra fridge that is in our garage that holds mostly beverages, overflow of milk, eggs, juice and coffee creamer as well as meat that needs to be thawed or cut to portion size pieces; the top freezer portion contains bread, rolls, bagels muffins and buns.  In addition we have a 12 cubic foot chest freezer that holds primarily meat, batch cooked meals, ice cream, frozen vegetables and any kind of convenience food that we found worth our hard earned dollars and passes our personal, nutritional guidelines. Also worth mentioning is that we have a good size walk in pantry for all of our dry goods and staples.




Once a week, I will sit down with the kids’ and menu planning calendars and start filling in my dinner menu. I will browse my chest freezer for meat, chicken or fish, check my vegetables and dry goods to pair it with and start building my week of menus. Since the kids’ schedule is ever changing, I do this on a weekly and not a monthly basis, but it is nice to see what we had to eat in a month’s time. It also helps me fill out my running grocery list. If I am in need of an ingredient or will be using the last of a staple, then up on the list it goes.

I don’t plan out our breakfasts. Our house contains mostly adults and not all of us are morning people. I myself, rarely eat breakfast, I know it is the most important meal of the day, but I have always struggled with eating in the mornings.  I am good with just a cup of coffee or two. Some of the family however does like eating early in the morning and because of that there is always a supply of eggs, fruit, bread, jam, peanut butter, oatmeal, yogurt, premade muffins, breakfast sandwiches or burritos (that I make up in batches every two weeks).  We do share a weekly breakfast together, after Sunday service; I will cook brunch for the family that usually consists of a meat, toast, potatoes and eggs made to order, fresh hot coffee, juice and or milk. Once a month I will make either French toast or pancakes served with fresh fruit in place of the toast and potatoes.

Lunches are not planned out either, due to different schedules.  Our house has a revolving door between the hours of 7:00 a.m. to midnight, between work, school and socialization. So our lunches tend to be mostly leftovers, either as is or reworked a little. For instance, if the previous night we had chicken or steak, lunch then becomes either fajitas or quesadillas or if we have leftover baked potatoes from the night before, this easily becomes a broccoli and cheese stuffed potato for lunch.  We also, always have tuna, peanut butter and jelly, ham and cheese on hand in case someone wants a sandwich.

market

My system makes it easy for me make the most of the money we spend on groceries. Since we have a freezer full of bread products, I only shop for this once a month. Since we have a freezer full of meat, I only pick more up if I come across a great deal (and I usually do) during my shopping trip. Since we have extra fridge space in the garage, I can stock up on milk, juice and eggs for the week and since we have pantry space, I can stock up on dry goods when they have reached rock bottom prices.

I love to cook and even though I have a formal education in culinary arts, it is not always very practical when operating a large household.  My menu planning contains mainly easy, healthy dishes that require minimum ingredients, time and most important….minimal clean up. Again, it might not work for all, but this is what works for us.




Easy 3 Ingredient Muffins

I am sorry to say, this recipe is not of my own creation and I cannot remember where I got it from, but give it a try if you want a very easy, healthy and delicious treat you can enjoy for breakfast, dessert or as a snack anytime of the day.

muffins

Ingredients:

1 box cake mix (any flavor will do) I used chocolate for this batch

1 can pumpkin or 2 cups mashed cooked pumpkin

½ cup chips of your choice (chocolate, peanut butter, white, etc…)

Directions:

1. Pre heat oven to 350 degrees.

2. In a medium size bowl, beat cake mix and pumpkin together with electric mixer until smooth, (mix will be really thick) fold in chips.

muffins

3. Line muffin tins with paper muffin cups and lightly spray the inside of the liners with non-stick spray (otherwise the wrapper will stick to the muffin when you peel it off).

4. Spoon mix into liners about 3/4 of the way full.

5. Bake  for 45 to 50 minutes, muffins are done when an inserted toothpick comes out clean. Makes approximately 1 dozen muffins.

6. Enjoy warm and gooey or cooled completely.

muffins

 

 

I have to admit that because of how thick the batter is with these muffins, they aren’t the prettiest thing to look at, but they taste great, they are lower in fat and calories than the average muffin, and are packed with veggies because of the pumpkin.

Enjoy the printable recipe card below.



Easy 3 Ingredient Muffins
Yields 12
So easy my sister can make it.
Write a review
Print
240 calories
39 g
1 g
9 g
3 g
1 g
53 g
332 g
0 g
0 g
7 g
Nutrition Facts
Serving Size
53g
Yields
12
Amount Per Serving
Calories 240
Calories from Fat 75
% Daily Value *
Total Fat 9g
13%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 1mg
0%
Sodium 332mg
14%
Total Carbohydrates 39g
13%
Dietary Fiber 1g
4%
Sugars 0g
Protein 3g
Vitamin A
0%
Vitamin C
3%
Calcium
6%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 box cake mix (any flavor will do) I used chocolate for this batch
  2. 1 can pumpkin or 2 cups mashed cooked pumpkin
  3. ½ cup chips of your choice (chocolate, peanut butter, white, etc…)
Instructions
  1. Pre heat oven to 350 degrees.
  2. In a medium size bowl, beat cake mix and pumpkin together with electric mixer until smooth, (mix will be really thick) fold in chips.
  3. Line muffin tins with paper muffin cups and lightly spray the inside of the liners with non-stick spray (otherwise the wrapper will stick to the muffin when you peel it off).
  4. Spoon mix into liners about 3/4 of the way full.
  5. Bake for 45 to 50 minutes, muffins are done when an inserted toothpick comes out clean. Makes approximately 1 dozen muffins.
  6. Enjoy warm and gooey or cooled completely.
Other great variations are
  1. Yellow cake mix with peanut butter chips
  2. Spice cake mix with butterscotch chips
  3. Chocolate cake mix with; chocolate, white chip, peanut butter or mint.
beta
calories
240
fat
9g
protein
3g
carbs
39g
more
The Fort Worth Homemaker http://thefortworthhomemaker.com/