Light Chocolate {Pumpkin} Cupcakes

Adapted from: Skinny Taste

I would call these {hidden pumpkin} chocolate cupcakes. The pumpkin puree serves to moisten the cupcakes, but once baked you can hardly tell it's in there. These cupcakes are simple and light, but taste rich and will satisfy any chocolate fix!

Ingredients:

Cupcakes:

• 18.25 oz Duncan Hines Dark Chocolate Fudge cake mix
• 1.4 oz sugar free, fat free instant chocolate jello pudding mix
• 1 cup canned pumpkin (not pumpkin pie filling)
• 1 1/3 cups water

Chocolate glaze:

• 1/2 cup powdered sugar
• 1 tbsp unsweetened cocoa powder
• 1/2-1 tbsp 1% milk
• 1/4 tsp vanilla extract
• pinch of salt

Directions:

Cupcakes:

Preheat oven to 350°F. Line cupcake tins with cupcake liners.

Combine canned pumpkin and water in a large bowl and mix to combine. Add chocolate pudding mix; mix well.

Add chocolate cake mix and beat for 2 minutes.

Fill cupcake liners 2/3 full and bake about 25 - 28 minutes, or until a toothpick inserted comes out clean. Let cool for 15 minutes.

Chocolate glaze:

Combine all dry ingredients, add vanilla and 1/2 tbsp milk, adding more 1/4 tsp at a time if needed until smooth.

Add to a piping bag or use a zip lock bag and cut the corner off, drizzle onto cooled cupcakes.

I then used some leftover cream cheese frosting from another Halloween treat for an extra taste of sweetness, but the cupcakes should be great with the chocolate glaze alone!

Yield: 24 cupcakes

Paula Deen Pumpkin Bars

Adapted from: Paula Deen

These pumpkin bars are a true fall treat. Perfect for a UNC tailgate and a Halloween spent in our night class. Friends at both enjoyed this delicious dessert!

Ingredients:

Bars:

• 4 eggs
• 1 cup granulated sugar
• 2/3 cup light brown sugar
• 1 cup vegetable oil
• 15 oz can pumpkin
• 2 cups all-purpose flour
• 2 tsps baking powder
• 2 tsps ground cinnamon
• 1 tsp salt
• 1 tsp baking soda

Icing:

• 8 oz package cream cheese, softened
• 1/2 cup butter or margarine, softened
• 2 cups sifted confectioners' sugar
• 1 tsp vanilla extract

Directions:

Preheat oven to 350°F.

Bars:

Using an electric mixer at medium speed, combine eggs, sugar, oil and pumpkin until light and fluffy. Stir together flour, baking powder, cinnamon, salt, and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread batter into 2 greased 13x10-inch baking pans. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

Icing:

Combine cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in vanilla and mix again. Spread on cooled pumpkin bars.

Yield: 48 bars

Barbeque Chicken Pizza

This is probably one of our favorite pizzas that we've made! Quick and easy and so delicious! ... maybe better than Brick's.

Ingredients:

• 1 cup raw spinach leaves (enough for a single layer across the dough)
• 1/2 red onion, diced
• 1 chicken breast, boiled and shredded
• 1/2 cup Sweet Baby Ray's barbeque sauce
• 1/4 cup shredded Mozzarella cheese
• 1/4 cup shredded Cheddar cheese
• 16 oz. pizza dough (we used Trader Joe's brand)
• corn meal

Directions:

Preheat oven to 350° F. If you have a pizza stone, put it in the oven at this time so it will warm with the oven. Set the pizza dough out on a counter and let it sit for about 20 minutes.

Boil the chicken until cooked, then shred it using a fork and knife. Once chicken is shredded, mix with barbeque sauce.

If using a pizza stone, now spread corn meal on a cutting board. If you're not using a pizza stone, a cookie sheet will work and you can spread corn meal on it as well. After the dough has sat out, spread the dough on the cutting board or cookie sheet. Then layer the ingredients in this order: spinach, chicken, onion, cheeses.

Bake for appox. 15 minutes.

Yield: 4 servings

Zucchini and Mozzarella Stuffed Chicken

Adapted from: Skinny Taste

This is a great meal for a weeknight meal with a side of steamed veggies, or alongside garlic cheddar biscuits, lima beans, and sauteed squash for a heartier meal. The zucchini mixture with the lemon zest and cheeses rolled into breaded chicken makes for a fancy and delicious twist to baked chicken.

Ingredients:

• 1 clove garlic, chopped
• 1/2 medium zucchini, shredded
• 1 tbsp + 2 tsp Parmesan cheese
• 1 oz part-skim shredded mozzarella cheese
• salt and pepper, to taste
• 3 skinless boneless chicken tenderloins
• 1 1/2 tbsp Italian seasoned breadcrumbs
• 1/2 lemon, juice of
• 2 tsp olive oil
• olive oil cooking spray

Directions:

Preheat oven to 450°. Coat a baking dish with cooking spray. Season chicken with salt and pepper.

In a large skillet, heat olive oil spray on medium-high heat. Add garlic and saute for a minute, or until golden. Add zucchini, 1 tbsp Parmesan, salt, and pepper and saute about 3-4 minutes, stirring occasionally. Set aside to cool. When cool, add mozzarella, mixing to combine.

Lay chicken onto a cutting board and spread zucchini-cheese mixture on each tenderloin. Roll each one with seam side down.

Combine breadcrumbs and remaining Parmesan in one bowl. In another bowl, combine olive oil, lemon juice, and pepper in another bowl.

Dip chicken in lemon-olive oil mixture, then in breadcrumbs and place seam side down in the baking dish. Repeat with remaining tenderloins. When finished, lightly spray with olive oil spray.

Bake for about 25 minutes and serve.

Yield: 2 servings

Poppy Seed Chicken Casserole

Adapted from: Everyday Health

For our second week of having a night class, this is a follow-up to our baked ziti as a make-ahead-of-time meal that's leftover friendly. If you're a mushroom lover like me, I would recommend adding mushrooms to the dish but for those who have a slight mushroom aversion - like Lauren! :) - you might have to get a little more creative to spice up this one.

Ingredients:

• 4 skinless boneless chicken tenderloins, chopped
• 1/4 tsp salt
• 1/4 tsp black ground pepper
• 1 tbsp poppy seeds
• 8 oz fat free sour cream
• 10 3/4 oz cream of chicken soup, reduced-fat and reduced-sodium, condensed
• cooking spray
• 10 saltines, crushed
• 6 oz egg noodles (may be called "extra wide" noodles)

Directions:

Preheat over to 350°F.

Cook noodles according to package directions.

Combine chicken, salt and pepper, sour cream, poppy seeds, and chicken in a large bowl. Stir until blended well. Once noodles are finished cooking, drain and stir into the bowl. Coat a baking dish with cooking spray and spoon contents of bowl into the dish.

Top with crushed saltines. Coat with cooking spray. Bake for 30 minutes or until thoroughly heated.

Yield: 4 servings