2 1/4 cup flour
1/2 white sugar
1/4 cup brown sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
2 tsp ground cinnamon
3/4 tsp ground ginger
3/4 tsp salt
3/4 cup water
1/3 cup vegetable oil
1 1/2 cup carrots, grated
For cream cheese filling:
10 ounce cream cheese, softened
1/4 cup white sugar
1 tsp vanilla
For streusel topping:
1/2 cup flour
1/3 cup white sugar
1/4 cup butter, melted
1/2 tsp cinnamon
1.Preheat oven to 400 degrees Fahrenheit. Line cupcake pan with liners and spray the liners with cooking spray.
2. To make the struesel topping, mix together the ingredients with a fork until it is crumbly. To make the cream cheese filling, beat the ingredients until smooth.
3. For the muffins, whisk the dry ingredients in a bowl. In another bowl, combine the eggs, water and oil. Stir the egg mixture and grated carrots into the dry ingredients and stir well.
4. Drop 1 tbsp. of batter into the muffin liners and spread evenly in the liner. Top with 1 tbsp of the cream cheese filling and spread the filling as well as you can. Top with batter so the cupcake is about 3/4 full. Top with a sprinkle of struesel topping.
5. Bake in the oven for 20 minutes or until you insert a toothpick and it comes out clean. Let the muffins cool a bit before eating.
4 boneless, skinless chicken breasts
1 small jar of salsa
1 package of taco seasoning
1.Place all ingredients in a slow cooker and heat for 6 hours on low. After that time, take the chicken out and shred it with 2 forks.
2. Place back in and cook for another half hour. Serve in tortillas or over rice.
1 lb. boneless beef strips
1 cup beef broth
1/2 cup soy sauce
1/3 cup brown sugar
1 tbsp. sesame oil
3 cloves garlic, minced
3 cups fresh or frozen broccoli florets
2 tbsp. cornstarch
4 tbsp. liquid from slow cooker
salt and pepper to taste
1.In the slow cooker, add all ingredients except the cornstarch and broccoli. Cook on low for 4-6 hours.
2. Take the 4 tbsp. of liquid from the slow cooker and mix in with cornstarch. Add to the slow cooker and stir well, also add the broccoli. Cook for another 30 minutes. Serve over rice or noodles.
1 box of your favorite brownie mix
1 tbsp. ground flax seed
2 tbsp. Brewer’s yeast
oil, water and egg according to the box
extra tablespoon of water
1.Mix ingredients according to the box instructions, adding the yeast and flax seed to the brownie powder before mixing altogether.
2. Bake according to package instructions.
1 can tuna, drained
1 can cream of mushroom soup
1/2 to 3/4 cup milk
1 tsp. soy sauce
2 1/2 cups Taipan chow mein noodles
1/2 cup grated cheese
dash of cayenne pepper (optional)
1.Preheat oven to 350 degrees Fahrenheit. Mix all the ingredients except cheese together and put in a greased casserole dish.
2. Bake for 20 minutes, sprinkle grated cheese on top and bake for another 10 minutes.
2-4 chicken breasts, flattened (this will depend on how large your pan is)
1 can of cream of chicken soup
6-8 slices of Swiss cheese
1/4 cup milk
Stove Top stuffing mix
1/4 cup melted butter
1.Spray the bottom of the pan with cooking spray. Place the flattened chicken breasts on the bottom of the pan. Top with Swiss cheese, then the cream of chicken soup that is mixed with the milk. Place the Stove Top stuffing on the soup. Cover and put in the freezer (or if you want to make it right away, follow step #2)
2. When you are ready to cook and thaw from the freezer. Drizzle the melted butter over the stuffing and bake in a 350 degree Fahrenheit oven for 45 minutes.
2 packages of pre-made refrigerated cookie rolls
1 can sweetened condensed milk
1/2 cup peanut butter, softened
1/4 cup flour
1.Preheat oven to 350 degrees Fahrenheit. Line a 9×13 inch baking pan with tin foil and spray with cooking spray.
2. Press one roll of cookie dough on the bottom of the pan.
3. In a bowl, combine the peanut butter, flour and condensed milk and stir well. Pour the mixture on top of the cookie dough crust, leaving a small border along the edges.
4. Take the other cookie dough roll and crumble over top of the peanut butter mixture.
5. Bake for 25-30 minutes or until the bars are a golden brown. Let cool before slicing.