Pumpkin Spice Cupcakes (4 Ingredients!)

Ingredients
1 box of spice cake mix
eggs, the number specified by the directions on the box (mine called for 3)
1 can of pumpkin (just pumpkin, not pumpkin pie filling)
1 C chocolate chips

Directions
Preheat oven to 350. Line 24 muffin cups with cupcake liners. Combine the cake mix, pumpkin, and eggs in a mixing bowl and beat with an electric mixer until well combined. Batter will be quite thick. Stir in chocolate chips. Spoon batter into cupcake cups, filling each about 2/3 full. Bake 25-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool slightly before removing. Enjoy warm. No icing is needed.

Fajita Spice Mix

3 Tbsp. cornstarch
1 Tbsp. chili powder
1 Tbsp. salt
1 Tbsp. paprika
2 tsp. bouillon, or one large cube (chicken, beef or veg, whichever kind of fajitas you usually make)
1-1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp cayenne pepper
1/4 tsp. crushed red pepper flakes
1 tsp. cumin
1 Tbsp sugar (don't leave out; enhances browning & "sizzle")

Combine all ingredients thoroughly and store in an airtight container. Recycle an old, empty spice bottle, perhaps- but be sure to label it! 3 Tbsp is about equal to a store-bought packet of fajita mix.

The flavor that is missing from this blend is lime- commercial fajita mixes have "lime juice solids". Simply add the juice of one lime (About 2-3Tbsp) to your finished fajitas after cooking, when you remove the skillet from the heat. Lemon juice is an acceptable substitute, or if you don't usually keep either on hand, reduce the cayenne in the spice mix and add some lemon-pepper seasoning. Or leave the pepper as it is, and add some lemon or lime zest.

Biscuit Mix

Think of this as a home-made version of Bisquick- use it as you would any other biscuit or pancake mix. I sometimes substitute powdered soymilk for the nonfat dry milk, when making recipes for my friend V, who is allergic to dairy. A stand blender with the flat paddle is the perfect equipment for mixing this stuff up.

Ingredients
4 1/4 C flour (up to half can be whole wheat)
1 1/2 tsp baking powder
1 1/2 tsp salt
1 tsp cream of tartar
1/2 tsp baking soda
3/4 C nonfat dry milk (or substitute soy milk powder)
1 1/8 C vegetable shortening

Directions:

Place the dry ingredients in the bowl of a stand blender fitted with the flat paddle attachment, and mix on low until thoroughly combined and sifted. Add the shortening gradually in large dollops, mixing between each addition, then turn the mixer up to medium until all of the shortening is cut in. No visible shortening bits should remain larger than a sesame seed, and the mixture's texture should resemble cornmeal. Store in an airtight container, and use as you would any commercial biscuit or pancake mix.

Without a stand blender: sift the dry ingredients together and combine them thoroughly, then cut in the shortening with forks or a pastry blender until the mixture is uniform, and resembles cornmeal in texture.