Sunday Dinner - are you cooking?
Well - it's been a good weekend - I'm goin to see Good hair this afternoon with the moms.....
Today I am making:
Salmon Croquettes
Boneless Chicken breasts smothered in cream of mushroom and cream of chicken sauce w/onions.
Not feeling the quiche for breakfast so I need to come up with something else. Besides that - it's a beautiful Sunday!!!! :)
I don't just have issues, I have subscriptions! I'm saving on the newsstand price....... 
Check out my dating mis - adventures at: http://1macdatinggame.blogspot.com/
I will let you know how they come out later. Have a blessed Sunday.
Caramel Pudding Pumpkin Cupcakes
(Makes 12 servings)
Per serving (1 cupcake): 108 calories, 2g fat, 188mg sodium, 21g carbs, 0.5g fiber, 12g sugars, 2g protein
Ingredients for cupcakes
- 2 cups moist-style
- yellow cake mix (1/2 of an 18.25-ounce box)
- 1 cup canned pure pumpkin
- 1/3 cup fat-free
- liquid egg substitute
- 2 tablespoons sugar-free
- maple syrup
- 2 teaspoons cinnamon
- 2 teaspoons Splenda No Calorie Sweetener (granulated)
- 1/8 teaspoon salt
Ingredients for topping
- 3 cubes (about 1 ounce) chewy caramel
- 2 teaspoons light vanilla soymilk
Directions
Preheat oven to 350 degrees.
Combine all cupcake ingredients in a mixing bowl with 1/3 cup of water. Whip with a whisk or fork for 2 minutes until well blended.
Spray a 12-cup muffin pan with nonstick spray or line with baking cups. Evenly spoon batter into muffin cups.
Place pan in the oven and cook for about 12 minutes ****il cupcakes have puffed up but still appear a little gooey on top).
Once cupcakes are cool enough to handle, arrange them closely on a plate so that the edges are touching. Place caramel and soymilk in a tall microwave-safe glass or dish (mixture will bubble and rise when heated).
Microwave at medium power for 1 1/2 minutes. Stir mixture vigorously until smooth and thoroughly blended. (Return to microwave for 30 seconds at medium heat if caramel has not fully melted.) Immediately drizzle caramel sauce over cupcakes.
