2 Ingredient Pumpkin Muffins

Just a warning, ** THIS IS NOT A CLEAN RECIPE! ** However, it is very delicious, and it is A LOT better than making it according to box directions. :) They are wonderful for Thanksgiving, or any fall get together, but can be enjoyed anytime of the year.  I am making them for Easter this year because my in-laws just LOVE them and always request I make them for family gatherings.  It is so simple, all you need is 2 ingredients!

Yields: 18 muffins
Serving Size: 1 muffin
(NOTE: I doubled this batch)

Ingredients:

1 - 15 ounce can of pure pumpkin puree (NOTE: not pumpkin pie mix!)
1 box of spice cake mix
Non-stick cooking/baking spray

Directions:

Preheat the oven to 350 degrees F.  In a large mixing bowl, blend the above ingredients until just blended - about one minute.  Do not over blend.  Line a muffin tin with muffing cups and lightly spray with non-stick spray (could also work without the paper liners, but I have never done them that way).  Fill each cup with a heaping tablespoon of the batter (about 3/4 of the way full. Bake for 18-22 minutes until a toothpick inserted in the middle comes out clean.  Remove from muffin tin and cool on a wire rack. When cool, you may frost them with frosting of your choice, but they are delicious (and slightly better for you) if you do not frost them.  When I frost them, I use a cream cheese frosting that I make, but will usually only frost half of them.

Cream Cheese Frosting:

8 ounces cream cheese (I use the low fat version) - room temperature

8 ounces unsalted butter - room temperature

1 tsp. pure vanilla extract

3 1/2 cups powdered sugar

Directions:

Cream together the cream cheese and butter until smooth and creamy.  Add the vanilla extract and mix.  On low speed, add the powdered sugar, being careful not to cover yourself in powdered sugar.  Frost the muffins.  Enjoy!

To find the original recipe for these muffins, as well as get the nutritional content of the plain muffins, click HERE.

If you give these a try, let me know how you like them! :)

Cod with Pico de Gallo

I am new to the world of eating fish.  I was always turned off by the smell and texture of it whenever my mom cooked it.  But, since my husband loves it, he made me try salmon first.  It was delicious!  I have since tried a variety of different fish and I can't say anything bad about it! We eat fish once a week, and I am always trying to come up with new ways to enjoy it.  Here is one of my favorite for Wild Caught Atlantic Cod.

Ingredients:

4 - 4 oz. cod fillets (or any other fish you like, works well with salmon and tilapia as well)

1 tsp olive oil

Salt to taste

Pepper to taste

Pico de Gallo:

2 ripe locally grown tomatoes (when available)

1 small onion (you can use a sweet onion, shallots, purple onion, whatever you like)

1/4 - 1/2 cup of red wine vinegar (depending on how much liquid you want in it)

1 tsp dried oregano

1 tsp dried thyme

1 tsp cayenne pepper (varies depending on how hot you want it)

Directions:

Prepare the Pico de Gallo by dicing the tomatoes and onions and placing them in a bowl with a lid.  Add the remaining ingredients and give a stir.  Cover and let sit on the counter for about 30 minutes or in put in the fridge for longer.

Salt and pepper both sides of the fish.  Add the olive oil to a pan on medium high heat.  Once the oil is hot, add the fish.  Sear for 3 minutes on one side before flipping to the other side.  Cook for an additional 2-3 minutes.

Serve the Pico de Gallo on top of the fish, and serve with a side of mixed veggies.  Enjoy!