Taco-Topped Pizza

From:  Hungry Girl to the Max! The Ultimate Guilt-Free Cookbook

1 stick light string cheese

3T. canned crushed tomatoes

2 dashes cayenne pepper

1/4t. chili powder

1/4c. frozen ground-beef-style soy crumbles (like Boca or MorningStar Farms)

1/8t. onion powder

1/8t. garlic powder

1/4t. cumin

1 high-fiber pita

2T. shredded, reduced-fat, Mexican-blend cheese

1T. fat-free sour cream (optional)

1t. lime juice (optional)

2T. diced tomato

2t. diced red onion

1T. chopped cilantro (optional)

Break string cheese into thirds, and place in a blender or food processor.  Blend at high speed until shredded (or pull into shreds and roughly chop).  In a small bowl, mix crushed tomatoes with cayenne pepper and 1/8t. chili powder.  In a microwave-safe bowl, combine soy crumbles with onion powder and garlic powder.  Add 1/8t. cumin and remaining 1/8t. chili powder.  Microwave for 30 seconds, or until crumbles are hot.  Mix well.  Lay the pita on a baking sheet sprayed with nonstick cooking spray, and spread with seasoned, crushed tomatoes, leaving a 1/2-inch border.  Sprinkle with shredded string cheese, top with seasoned soy crumbles and sprinkle with shredded, mexican-blend cheese.  Bake at 375℉ until hot and lightly browned, 10-12 min.  Meanwhile, in a small bowl, mix sour cream with lime juice and remaining 1/8t. cumin.  Top pizza with diced tomato, onion, sour cream mixture and cilantro.

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Pumpkin Chocolate Chip Muffins

From:  This website

3/4c. sugar

1/4c. cooking oil

2 eggs

3/4c. canned pumpkin

1/4c. water

1&1/2c. flour

3/4t. baking powder

1/2t. baking soda

1/4t. cloves

1/2t. cinnamon

1/4t. salt

1/4t. nutmeg

1/2c. chocolate chips

In a mixing bowl, combine eggs, sugar, and oil.  Stir in pumpkin and water.  Mix in baking powder, baking soda, cloves, cinnamon, salt, and nutmeg.  Stir in flour and chocolate chips.  Grease and flour muffin tins or use paper baking cups.  Fill muffin cups to 2/3 full and bake at 400℉ for 20-25 min. or until toothpick inserted into the center comes out clean.  Makes 12 small muffins.

*For other excellent pumpkin muffin recipes, explore the website above or go to allrecipes.com and type pumpkin muffins into the search box.

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Chocolate Caramel Coffee Cake

1&3/4c. flour
1 envelope RapidRise yeast
2T. sugar
1/2t. salt
3/4c. very warm milk (120-130 degrees)
1/4c. melted butter or margarine
1 egg
1 pkg. (9 oz.) Werther's Original Baking Caramels, divided

Topping:

1/4c. brown sugar
1/4c. flour
2T. butter or margarine
1/4c. chocolate chips
1T. milk

Mix flour, undissolved yeast, sugar, and salt in a large bowl.  Add milk, butter, and egg, and beat until smooth.  Set 10 caramels aside.  Unwrap remaining caramels and cut each into 4 pieces.  Stir caramel in batter.  Pour into greased 8x8-inch baking dish.  Combine ingredients for topping:  Combine brown sugar and flour in a small bowl.  Cut in 2T. butter with a pastry blender or forks.  Sprinkle over coffee cake.  Top with chocolate chips.  Cover and let rise for 30 min.  Bake at 350℉ for 25-30 min. until browned and done in the center.  Remove to wire rack to cool.  Unwrap and microwave the 10 reserved caramels and 1T. milk for  about 45 seconds, until caramels are melted and smooth.  Drizzle over coffee cake and serve immediately.

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Marble Brownies

Basic brownie mixture:

1&1/2c. flour
1c. shortening (may use butter or margarine)
1t. salt
3/4c. cocoa
2t. corn syrup
2c. sugar
1t. vanilla
4 eggs
1/2c. chopped nuts (optional)
1-2t. baking powder

Cream cheese mixture (mix together separate from above ingredients):

8 oz. pkg. cream cheese
1/3c. sugar
1/2t. vanilla
1 egg

For brownie mixture:  In mixing bowl, beat eggs well.  Add sugar, shortening, and rest of ingredients, mixing each ingredient in well.  Beat on medium speed 4 min.  Mix ingredients for the cream cheese mixture separately.  Pour brownie mixture into greased 13x9-inch pan.  Then spoon little blobs of the cream cheese mixture all over brownie mixture and run a knife through them to create the marble look for the brownies.  Sprinkle with nuts and chocolate chips, if desired.  Bake 350℉ for 25-30 min. or until toothpick inserted into the center comes out clean.

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