This yummy recipe is super simple, it freezes beautifully & it smells oh so good! My girls ❤️ them for breakfast!
All you need:
1 box spice cake
1 cup solid pumpkin
2/3 cup water
6 ounces MINI chocolate chips
Mix it all up & divide into 24 sprayed muffin tins. Cook @ 350 for 15 minutes. That’s it. 😋
* notice that you only use 1/2 the pumpkin & 1/2 the chips… SO, it’s easy to make a second batch, just buy 2 boxes of cake mix, 2 more eggs & water! Doubling the recipe lets you freeze some and then your future self will thank you! 👌🏽
🎉BONUS: These can marinate in the fridge a day or two if it helps your schedule! 😉
Here’s what you need:
– a few of your favorite fresh veggies ( purple cabbage, carrots, onion, brussel sprouts, asparagus, broccoli, cauliflower…) – extra virgin olive oil – choice of seasonings – plastic gallon storage bag – shallow baking sheet (I use a jelly roll pan) – foil
Cover a shallow baking sheet with foil, preheat the oven to 375.
Select your veggies & chop into bite-sized pieces. For example: cut brussel sprouts in 1/2, small onion into about 8 chunks, and use baby carrots just the way they are!
Throw it all into a gallon storage bag about 1/2 to 3/4ths full (depending on how many you are serving).
In a measuring cup pour in 1/4 to 1/3 cup of olive oil (depending on how full you fill the bag.)
Add approximately 2 Tablespoons seasonings into the oil & stir. (I often go with: Montreal Steak, garlic powder, pepper, salt … it’s hard to go wrong!) Pour this oil/ seasoning mixture into bag over the veggies.
Seal the bag & turn it over & over to completely coat the veggies inside.
Pour the mixture onto the foil-covered baking sheet and slide into the oven!
Check on them & stir a time or two while they’re cooking.
Cook until they are tender, with slightly crispy, caramelized edges… generally 30-40 minutes.
—> Our favorite veggies cooked this way are the brussel sprouts!! Hard to believe, but try ’em and see for yourself… please comment & share what your favorites are. 👍😋