Welcome to the easiest cake recipe on the Internet. No eggs, oil or fattening stuff. Just a whole lot of yummy goodness. With just two ingredients, this recipe is a cinch to make. Andrew has made this cake three or four times with different cake mixes and it is tasty every time!

Any box cake mix. (Andrew has used yellow, carrot and spice. But you can use chocolate or any other)
1 15 oz can pumpkin puree (Not pumpkin pie filling or pure pumpkin)

Preheat over to 350 degrees. In a large bowl, mix cake mix and pumpkin puree on high speed for two minutes. Pour into into a greased cake pan (7 x 11, bundt, or tube pan.) Bake for approximitely 30 minutes or until toothpick comes out dry. Let cool in pan for at least one hour. If desired, remove from pan and frost.

Frosting Glaze

1 Tbsp butter (or margarine) at room temperature
2 cups powdered sugar
3 Tbsp milk
1 tsp vanilla
1/2 teaspoon cinnamon

In a large bowl, wisk all ingredients together. Let sit for one hour to thicken then drizzle on top of cake.


We had this for dinner tonight. I’ve made this with both chicken and turkey tenders, and I suppose you could also do it with strips of beef. You could probably throw in some mushrooms, if you like them, or water chestnuts, too.  I serve this with a side of brown rice or a packaged rice mix. Tonight I used Thai Kitchen Green Chili and Garlic. This recipe has you toast sesame seeds. You can save yourself this step by buying them pretoasted. I used Eden Organic Garlic Gomasio Sesame Seeds.

2 Tbsp sesame oil
1 Tbsp soy sauce
1 tsp honey
1/4 tsp cumin
1 lb turkey or chicken tenders, cut into strips
1 lb asparagus
1 Tbsp sesame seeds
2 Tbsp cooking oil (vegetable or olive, etc.)
sea salt and ground black pepper to taste

In a large bowl, combine sesame oil, soy sauce, honey and cumin. Add chicken and turn to coat. Marinate turkey for 15 minutes in the refridgerator. While chicken is marinating, trim the woody ends off of the asparagus and cut asparagus into two inch lengths.

In a wok or large skillet, heat sesame seeds over moderate heat until browned, stirring constantly. Tranfer to a bowl and set aside.

Increase the heat to high. Add cooking oil to the walk; add the chicken with marinade and stir fry for 5 minutes. Add the asparagus and cook, stirring constantly, until the asparagus is tender-crisp, 2 to 4 minutes. Season the chicken and asparagus with salt and pepper. Transfer to a serving dish and sprinkle with the toasted sesame seeds. Serve over brown rice or packaged Thai rice.

Sesame Chicken with Asparagus

This is the ultimate comfort food. Ever since Jen was a little girl, she has loved her mom’s baked mac and cheese. From the kitchen of Kathy Kinnamon.

2 cups elbow macoroni
3 Tbsp Butter
2 Tbsp all-purpose flour
1/2 tsp salt
dash pepper
2 cups milk
1/4 cup finely chopped onions (optional)
3 cups shredded cheddar cheese

Cook albow macaroni in boiling water until tender; drain. In saucepan, melt butter; blend in flour, salt and pepper. Add milk; cook and stir until thick and bubbly. Add chopped onions (optional) and cheddar cheese; stir until melted. Mix cheese sauce with macaroni. Turn into 2 quart casserole dish. Bake at 350 degrees for 45-60 minutes, or until heated through. Makes 6 servings.

This has been one of Andrew’s favorite birthday dishes for years — a tasty, made-from-scratch lasagna. We like to serve it with salad and homemade garlic bread. This recipe comes from the kitchen of Cathy and Jim Johnston.

1 lb. ground beef (or ground turkey)
1 tsp. Italian seasoning
1 1/2 tsp. salt
2 (8oz.) cans tomato sauce
2 (6oz.) cans tomato paste
14 lasagna noodles (not precooked)
1/2 cup Parmesan cheese
1 lb. mozzarella cheese
2 Tbsp. parsley flakes
3 cups cottage cheese (small curd)
2 eggs, beaten (or 1/2 cup egg substitute)
2 tsp. salt
1/2 tsp. pepper

Brown meat and drain; add Italian seasoning, 1 1/2 tsp. salt, tomato sauce and tomato paste. Simmer uncovered for 30 minutes. Cook lasagna noodles in boiling, salted water for 6 minutes. Then, drain and rinse in cold water. Combine cottage cheese, eggs, 2 tsp. salt and pepper with the Parmesan cheese.

Place half the noodles in a greased 13 x 9 inxh baking dish. Spread half of the cottage cheese mixture over noodles; add half of mozzerella cheese and half of the meat sauce. Repeat layers once. Bake for 30 minutes at 375 degrees. Garnish with parsley flakes. let stand 15 minutes before serving. serves 12.

This easy, tasty recipe saves us money and time. We usually serve it over brown rice with a steamed veggie on the side, such as asparagus. It comes from The Four Ingredient Cookbook by Linda Coffee and Emily Cale.

– 4 boneless/skinless chicken breasts
– 1 cup low-fat sour cream
– 1/4 cup low-sodium soy sauce
– 1/4 teaspoon black pepper (optional)

Place chicken in a greased casserole dish. Mix sour cream, soysauce and black pepper together. Spread over chicken. Bake covered at 350 degrees for 1 hour. Serves 4

Soy Sauce Chicken