1 pkg. (18.25 oz) spice or carrot cake mix

1 can (15 oz.) Libby's 100% Pure Pumpkin

3 large eggs or 6 Tablespoons egg substitute

1/2 cup water

2/3 cup raisins

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Pre-heat oven to 350°. Grease on paper-lined 24 muffin cups.

Combine cake mix, pumpkin. eggs, and water in large mixing bowl until moistened. Beat on low speed for 30 seconds; scrape bowl. Beat on medium speed for 2 minutes. Sir in raisins. Spoon batter into prepared muffin cups, filling 2/3 full.

Bake for 18-22 minutes or until wooden pick inserted in muffin centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Store muffins in covered container.

Makes 18 servings

Ingredients:

1 can (15 oz) can kidney beans, drained

1 can (15 oz) can black beans, drained

1 can (15 oz) can corn, drained

1 can (15 oz) can crushed tomatoes

1 (4 oz) can chopped green chilies, drained

1/4 cup finely chopped onion

3 limes, juiced (optional, we usually don't include this)

1 tablespoon oil

Salt and pepper to taste

Instructions:

1. Mix kidney, black beans, corn, tomatoes, chilies, and onion in a large bowl.

2. Add lime juice, oil, salt, and pepper; toss gently to combine.

3. Serve by itself or with tortilla chips.

Cook time: 15 minutes

Ingredients:

1lb beef

1 can black beans

1 can yellow corn

Taco seasoning

Romaine lettuce

Sour cream

Monterey Jack cheese or Cheddar cheese

Avocado (if desired)

Tortilla chips (crumbled)

Instructions:

Cook beef in a large fry pan. When beef is cooked through, add black beans, corn, and sprinkle taco seasoning to taste.

Add beef mixture to romaine lettuce and top with sour cream, cheese, avocado, and tortilla chips. Enjoy!

Cook Time: 1 hour and 20 minutes

Ingredients:

1 large yellow onion, finely diced

3 tablespoons olive oil, more for serving

1 clove garlic, slivered

2 (15 1/2-ounce) cans chickpeas

Juice of 1/2 lemon, more to taste

Salt and pepper

Parmesan, optional

Instructions:

1. In a soup pot over medium heat, sauté onion in olive oil until onion is translucent and has lost its bite. Add garlic and cook until slightly colored.

2. Rinse chickpeas in cold water, then add to pot. Add water to pot until chickpeas are covered to the depth of 1 inch.

3. Cook over medium heat (soup should bubble, but not come to a full boil) for an hour, or until the chickpeas are soft and silky. Add lemon juice and season with salt and pepper. Serve topped with grated Parmesan or a drizzle of good olive oil if desired.

This recipe comes from New York Times Cooking: https://cooking.nytimes.com/recipes/1014716-simple-chickpea-soup

Makes 6-8 servings

Ingredients:

1 box chocolate cake

1 (15-oz) can pumpkin

1/2 to 3/4 can water (use the same can the pumpkin came in)

Instructions:

Mix cake mix, pumpkin and water in a large mixing bowl with an electronic mixer. Start with 1/2 can of water and add more until the cake mix is not too thick. Spray a 9-inch-by-12-inch baking dish with cooking spray. Pour in batter, spreading it evenly with a knife.

Bake in a 350-degree oven for 25 to 30 minutes or until done (test with toothpick). Serve as is or with your favorite frosting.