1 box yellow cake mix (18 oz) - I used strawberry and it was really good!
1 cup canned pumpkin
1/4 cup water
2 tbls vegetable oil
6 ounces nonfat lemon, banana or vanilla yogurt (little less than a cup) -any kind really
Preheat oven to 350, coat 9X13 baking pan with spray/flour.
In a large bowl combine all ingredients. Beat until smooth, 1-2 minutes. Pour the batter into cake pan. Bake until a toothpick comes out clean. About 20 min. -I think I baked mine a lot longer, just keep an eye on it I guess!
We made this for Holly's birthday. It was sooooo moist! The best birthday cake I've ever had. I'll never go back!
1 cup canned chickpeas, drained and rinsed
1 cup canned chopped artichoke hearts, drained and rinsed
1/2 cup reduced fat mayonnaise
2 tablespoons grated Parmesan
2 tablespoons lemon juice
1 clove garlic, crushed
1/2 teaspoon salt
1/4 teaspoon chili powder
1/8 teaspoon pepper
1/8 teaspoon onion powder
In a food processor, process the chickpeas until chopped. Add the artichoke hearts and remaining ingredients until pureed.
Serve with any vegetables (carrots, celery, bell peppers) or pita chips or baked torillas cut in strips.
Very delicious and healthy! I made this for a girls night and it was a big hit!
All thumbs were up on this dessert. We made it from our peaches
that are just falling off the tree. We also canned about 30 qts. for the winter
Serve this peach cake with a scoop of vanilla ice cream for a delicious dessert.
10 tablespoons unsalted butter
1 cup sugar
2 large eggs
1 1/2 teaspoons vanilla
1 2/3 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 to 4 large peaches, about 1 1/2 pounds, peeled, pitted, thinly sliced
. 1/3 cup all-purpose flour
. 4 tablespoons brown sugar
. 3 tablespoons butter
. 1 scant teaspoon cinnamon
Butter and flour a 9-inch spring form pan. Heat oven to 350°.
In a mixing bowl with electric mixer, beat 10 tablespoons butter and the granulated sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. In another bowl combine the 1 2/3 cups flour, baking powder, and salt. Slowly beat the dry ingredients into the creamed mixture until well blended, scraping the sides of the bowl a few times. Spread/pat the batter into the prepared pan. Slice the peaches and arrange over the batter, pressing lightly, in a concentric circle, overlapping as needed.
Combine the topping ingredients with a pastry blender or fork until crumbly. Sprinkle the crumbs over the peaches. Bake for 55 to 65 minutes, or until golden brown and peaches are tender and bubbly.
I think you could use apples or berries as a substitute, would be good!