Dracula cupcakes!

Just teasing! They were bloody red though and delicious!

Red velvet cake box mix with pumpkin (cupcakes or muffins and cookies, oh my!)

1 (18 1/4-ounce) package red velvet cake mix
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground ginger

1 egg
1 teaspoon vanilla
3 tablespoons butter, melted (but not hot, don't wanna cook the egg)
1/8 teaspoon freshly ground black pepper

1 (15-ounce) can pumpkin
1 heaping tablespoon Nutella (optional - I just had it on the counter)

Add the dry ingredients listed first to a mixing bowl. Scramble the egg and the 2nd set of ingredients together, then pour into the dry ingredients. I did not know how soft and easy pumpkin was to work with (it was my first time ever!), put in a whole can of it, with some Nutella (completely optional, it tastes good and was on the counter.. I have three jars that I won!). Mix all ingredients well.. then add to your choice: cupcake pan, drop on to cookie sheet, or even in a cake pan - so versatile!)
I baked at 350ºF for 18 minutes, but check at 15 minutes.

I might have added a dash of ground cloves, too! I forget.. but I brought icing with me to the mom's group/playdate and some mommies chose to lather these bad boys up with the icing -- YUM YUM!!!! Enjoy!


Oh and please vote HERE for my cutie, Ryder!!

Zucchini Egg Bake

 Ingredients

• 2 peeled and peeled zucchini
• 1 medium onion coarsely chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil (enough to coat pan)
• 4 eggs
• 1/2 cup grated Parmesan cheese
• 1/4 cup minced fresh parsley (or substitute 1/3 dried parsley)
•  1/2 cup shredded Monterey Jack cheese (optional)
• season to taste with salt, pepper

Directions

1. In a large skillet, saute the zucchini, onion and garlic in olive oil until tender; set aside. In a large bowl, whisk the eggs, Parmesan cheese, parsley, and seasonings. Stir in zucchini mixture and more cheese, if using.
2. Pour into a baking dish (I sprayed with spam despite it being nos-stick cookware). Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean or bubbly goodness stops. Let stand for 5 minutes before serving.  I added some more shredded Parmesan in the picture above.

Feel free to add fresh slices of tomatoes and garnish with sprigs of parsley!  Enjoy.

 

And one big favor, please vote for my munchkin! 

http://straessley.blogspot.com/2010/10/please-vote-for-my-other-cute-kid.html

Papa' slow oven cooked ribs, parsley potatoes, and broccoli

Potatoes inspired by Kojak's House of Ribs.. a family favorite in Tampa!