French Toast Casserole with Bacon

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Carrot Cake Cupcakes Ingredients 1½ cups all-purpose flour 1 tsp. baking powder ½ tsp. baking soda ½ tsp. salt 2 tsp. Simple Indulgence Cinnamon-Vanilla 1 cup sugar ¾ cup oil 2 large eggs ¼ cup buttermilk 1½ cups grated carrot (about 3) Garnish: 1 tub prepared cream cheese frosting

Directions Preheat oven to 350 degrees F/ 175 degrees C. In a Mix-N-Stor Plus Pitcher, whisk flour, baking powder, baking soda, salt, sugar and Simple Indulgence Cinnamon-Vanilla. Measure oil, eggs and buttermilk in a Quick Shake Container; replace seal and shake well to mix. Add to flour mixture and blend in carrots with Saucy Silicone Spatula until well combined. Divide batter among muffin cups, filling two-thirds full. Bake until golden brown or until a toothpick inserted into center of cupcake comes out clean, 20-25 minutes. Transfer cupcakes to a wire rack to cool completely before frosting with prepared cream cheese frosting. Sprinkle additional Simple Indulgence Cinnamon-Vanilla over frosted cupcakes. Store in refrigerator. Shop www.myTWbiz.com for all your Tupperware needs.

Mexican Chicken Burgers

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