Pumpkin Muffins

Ok, I have been dying to try these.  Yes, I have seen them in numerous places on the web, and yes they are as good as they look, so you should try them too!

Here is the best part.  They have a cream cheese filling, which makes them wonderful!  It also makes them not a quick fix as you have to freeze the cream cheese sugar mixture in a log two hours before baking.  BUT, I did that the night before and made them for breakfast pretty quickly.  Kids and husband alike loved them - even the college child who didn't get to try one until they were several days old.  They also make a lot - 24 is a huge number of muffins for three people, which is why there were some left for the college girl when she came home.

I made mine by adapting this recipe from Annie's Eats.  I only had one can of pumpkin on hand, which left me about a quarter of a cup short, so I added two extra tablespoons of oil to compensate for the lack of moisture, and they turned out great.  Not a good substitution health wise, but it worked for taste.  Also, you won't need all of the topping.  I didn't use it all, and mine were still whitish on top unlike Annie's.  If I had used a little less, I think it would have melted a bit more and been even better.  There are some procedure pics after the break.

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Broccoli Casserole

This is one of those casseroles that reminds me of childhood.  It has some of those ingredients people don't like to admit to using anymore - cream of mushroom soup and mayonnaise... and yet, it is still yummy even though it is definitely not good for you.  People still ask for the recipe everywhere it goes, and it is great this time of the year when you are often asked to bring a dish to some sort of get together.  I took this one to the Thanksgiving dinner at work.  It is quick and easy, and I made it the night before and warmed it in the microwave the next day, and everyone loved it - even with the soup.

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