1 box spice cake mix
1 15oz can pumpkin pie filling
1 can cream cheese frosting
Pour cake mix into bowl. Pour pumpkin pie filling into same bowl. Mix. Grease a 9x13 baking pan (or a muffin pan if you want 'em cupcake style, works just as well); pour in mixture. Bake at 350 for 30 minutes. Let cool, spread frosting.
The end result is like pumpkin pie and gooey fudge brownies had a baby, and it tasted like AUTUMN TO THE FACE. Not for everyone, maybe, but you know which camp you fall in just by reading the recipe — whatever your first impression was, you’re right.
Here’s one that I discovered while looking for low salt dishes.
Take a microwave bowl and put in as much butter as you normally like with corn. Add frozen corn and a few frozen pearl onions. Cook in microwave (3 minutes works for me.) Remove, stir and then sprinkle liberally with Mrs. Dash Garlic & Herb seasoning blend. Then eat. The corn and onions both retain their succulence and flavor when frozen. The garlic and herb mix combines well with the melted butter and veggie juices, producing an ungodly good mouthful of flavor. Dish takes about five minutes from deciding to have some to table. The only salt is the relatively reasonable amount in the butter. (Unsalted butter works just FINE with this recipe, as well.) Bon appetit!
Good to know. I’ve always used white onions but I was trying to keep to the 3 ingredient rule and thought if one used sweet onions, they could skip adding a bit of sugar once the onions are soft.
Key Lime Pie, though if you count the pie shell it’s four ingredients. One can sweetened condensed milk, four egg yolks, 1/2 cup fresh lime juice. Mix together, pour in pie shell, bake at 325 for about 15-17 minutes. I one last night to take to work today, our firm is bringing in lunch and we could always use an extra dessert.
Pita bread in the frying pan, grate cheddar and a couple of knobs of cream cheese, slap another pita on top. Turn it over a few times. Chop it into pieces with the kitchen scissors.
1 pound of chocolate bark
1 pound of vanilla bark
peanut butter (i usually eyeball it, but two heaping tablespoons is plenty)
optional: almonds or nuts of your choosing
Melt the vanilla bark in the microwave. Remove it, and start melting the chocolate bark. Stir the peanut butter into the vanilla bark and blend well. (optional: Add almonds into one or both of the barks after they are melted). Pour chocolate bark onto a pan lined with parchment paper. Swirl melted vanilla bark on top of chocolate and use a knife to swirl them around and make patterns (don’t blend completely). Put pan in refrigerator and wait till the whole thing is cooled solid. Break into chunks.
Warning: This is nothing but pure sweet sugary sugar. And peanut butter. But mostly sugar.
I’m in two minds about this. It does seem to kick-start the caramelization reaction. This guy got the best results by caramelizing the sugar in the pan BEFORE adding the onions. Hmm. I might have to make a bunch. For SCIENCE!
