Baked pork tenderloin is a quick, easy and reliable dish. Like Teri says, use whatever kind of mustard you have on hand. In my case, it was French’s – its tangy strong flavour works just fine. I substituted garlic powder with a couple of cloves of fresh minced garlic.
I made a double batch of pumpkin cupcakes that are more like muffins from the very handy joy of baking site. A 14 ounce can of pumpkin, instead of the called for 16 oz. worked fine. It didn’t seem worth freezing almost half of the can the next size. And there’s only so much room in the freezer.