Karen's Pumpkin Muffins

I got this recipe from an old friend who assured me that even an exhausted mother of quadruplets like me could handle making it. And she was right! My kids gobble up these bite-size muffins and beg for more.

1 box spice cake mix
1 15-ounce can pumpkin puree
1/2 cup water (or just enough to moisten batter, if needed)

Preheat oven to 300 degrees. Mix all ingredients in a medium bowl and spoon into a mini-muffin tin (I use the medium-size scoop from Pampered Chef). Bake 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Makes about 2 dozen.

Basic Roasted Carrots

I hate cooked carrots, but I love these roasted baby carrots. The key is to caramelize them at a high temperature—makes them taste almost like candy. Even my four 1-year-olds give this simple recipe eight thumbs up!

2 pounds baby carrots
2 tablespoons olive oil
1/2 teaspoon salt

Adjust oven rack to middle position and heat oven to 475 degrees. Toss carrots, oil, and salt in broiler-pan bottom. Spread into single layer and roast for 12 minutes. Shake pan to toss carrots; continue roasting about 8 minutes longer, shaking pan twice more, until carrots are brown and tender.

From America's Test Kitchen

Aunt Barb's Peanut Brittle

The holidays are almost over, but it's not too late to whip up a batch of my aunt's favorite Christmas treat. Because it's cooked in the microwave, you can make it in 10 minutes flat—the hardest part is waiting until it's cool enough to eat!

1 cup sugar
1/2 cup light corn syrup
1 cup unsalted peanuts
1 tablespoon unsalted butter
1 teaspoon vanilla
1 teaspoon baking soda

Butter a cookie sheet and set aside. In a 1.5-quart casserole, combine sugar and corn syrup; mix well. Microwave on high 4 minutes. Add peanuts; mix well. Microwave 3 minutes. Add butter and vanilla; mix well. Microwave 2 minutes. Add baking soda; mix well and quickly pour onto cookie sheet to cool. Break into pieces and enjoy!