Chocolate Peanut Butter Cup Cupcakes

I HAD to make these so I could post the recipe for our family in Idaho. After going to a cooking class together we all wanted to make these cupcakes that she kept talking about. The author of 101 Gourmet Cupcakes in 10 minutes or less taught the class. Inside of each cupcake is a peanut butter cup. (Just make sure that if you buy enough peanut butter cups to make these twice, hide them from your 17 yr. old son)

1 box chocolate cake mix

3 eggs

1 cup milk

1 bag chocolate peanut butter cups (the big ones!!)

Mix together cake mix, eggs, and milk. Pour 2 tablespoons batter into paper liners and place a peanut butter cup on top. Fill paper liners 3/4 full.

Bake at 350 degrees for 15-18 minutes or until the cake springs back when lightly touched. Remove from oven and allow to cool on a wire rack. When completely cooled, frost.

In the book she suggests chocolate frosting or peanut butter frosting. I let my son choose and he wanted peanut butter frosting. You will not be sorry. It goes perfectly with this cupcake.

Peanut Butter Frosting

1 cup peanut butter (chunky or smooth)

1/2 cup butter, room temperature

2 cups powdered sugar

3-4 Tablespoons milk or cream

1 tsp. vanilla

Combine peanut butter and butter in a large bowl, mixing together until light and fluffy. Stop mixer before adding sugar.

Add sugar, 3 tablespoons milk or cream, and vanilla. Start slow and mix together, gradually increasing the speed. Mix until smooth and creamy. Add 1 tablespoon milk or cream if frosting is too thick.

Stuffed French Toast

{The Macey's cooking class did one on bringing breakfast back... We were unable to attend, but we did profit in the fruits of their labors. Through a series of very fortunate events, Mom and I ended up the proud owners of a Krustbuster! ... ok so maybe I'm more proud of it, but my husband is a full supporter of this little contraption after using it. We recently did a breakfast with my brothers-in-law and their wives. We made stuffed french toast that was so good I just have to share it globally (or at least to those of you who actually follow this blog)!}


{so we had a loaf and a half of bread, and 6 people to feed on a fast Sunday... we were a little worried about how far the mixture would go, so we doubled it... unless you are going to feed an army, don't double it. It really was way too much! And the bread didn't go as far as I originally planned... so double the bread, not the mixture for inside...}


{ingredients: Cream Mix}

2 (8 oz) soft cream cheese, softened

3/4 cups sugar

2 Tbsp vanilla

1 egg

1/8 tsp salt

{French toast mixture}

eggs

milk

cinnamon {optional but very tasty!}

{toppings}

strawberries & sauce & cool whip {we just had strawberries and it was plenty for us. The mixture is very sweet so the strawberries provide a contrasting tart flavor that compliments the inside so well.}

or you could go with the maple syrup & powdered sugar option {really, the sky is the limit with these things!}

{directions}

1. Mix "Cream Mix" ingredients together.

2. Drop large Tbsp of filling in center of choice of bread.

3. Place a top piece of bread and center in Krustbuster (or sandwich press maker).

4. Push down until crust can be gently pulled away.

5. Dip in French toast egg mixture with cinnamon. Slow cook both sides on grill enough to cook inside filings.

6. Add toppings and enjoy.

{Makes 8-12 pocket French toasts using 16-24 pieces of bread}

Grammy's Delicious Fruit Dip

{This recipe is from Ica's Grammy. Somehow I ended up with the recipe in my collection and I've had a few requests to post it. So here it is! It is easy, delicious with healthy fruit... mmm... perfect for spring! P.S. this recipe makes quite a bit of dip.}

{ingredients}
1 Tbsp Lemon juice
8 oz Cream cheese
1 c. Powdered sugar
12 oz Whipped topping
3 c. Strawberry yogurt.

{directions}
1. mix all ingredients together until smooth and serve with fruit of your choice.

Seeing Green!

{I know... its the end of April... and the St. Patty's day Craze is long since past. but the green party was so much fun for me that I can't let it go without a little attention... So here goes! The best kept secrets of my green day! and pictures to share!}

{My day started off fine enough. Excited about throwing a hit party, and putting a few recipes together for the shindig. However, somehow a leprechaun snuck into my little home to cause chaos in my kitchen... It all started with homemade bread that went awry during the process...}



Not to be deterred, I gave one loaf to my mother... (pay back for those hot dog buns...) It was rather tasty if I do say so myself. Still the party turned out well. We ate delicious food and spent the evening laughing with friends as good as gold! Thanks to all who helped and joined in! Now, without further ado, the secret ingredients to my "green" party.


*This post it brought to you by the ingredient: green food coloring. None of this would be possible without you! Thank You*






{Tortellini and Alfredo sauce{a favorite green dish is pasta. Easy and easily "greened".}

{ingredients}
1 pkg Tortellini {I got one at Costco for the party}
2 bottles of Alfredo sauce {I had a bottle of Ragu and one Bertolli and combined them}
green food coloring

{directions}
1. Add food coloring to pasta water, bring to a boil, add pasta.
2. Boil until al dente and drain. {During the cooking period the pasta soaks in some of the green dye in the water and will come out a beautiful green.}
3.warm the Alfredo and add a few spices to taste
4. Add a couple drops of {my favorite St. Patrick's day ingredient} the green food coloring until color desired.
5.Lightly toss together and viola! a delicious little appetizer, side dish, or entree



{Creamy Pesto Pasta Salad}
{you can't really tell in this picture... but the noodles turned out to be a really neat army green color... almost like I planned it (or bought it to be that color) to turn out like that...}

{sorry all... I don't remember where I got this recipe... but it honestly wasn't a favorite of mine and I can't find it anyway. So you'll have to live with a picture for now... I'll see if I can find a better one.}

{Taste the Rainbow Platter!} {my favorite part of the night! I admit, I feel pretty smart for thinking this one up!}

{ingredients}
Red: Strawberries, watermelon, raspberries {we used strawberries}
Orange: Mango, oranges, {we used the most delicious mango...}
Yellow: pineapple, banana
Green: kiwi, green grapes, {we used kiwi because they work really well on fruit pizzas and we were using grapes for purple}
Blue: blueberries {forgot to get them, so our rainbow is missing the blue...}
Indigo: {good luck!}
Violet: purple grapes, black berries

{directions}
1. Cut fruit and arrange in a rainbow pattern on tray and serve! {pretty simple...}

{Fruit Pizzas}{we made these upon special request of my home teacher. We thought they would be an excellent extension of the fruit tray as the guests could choose what fruit they want on their pizzas. It was a hit!}
{ingredients}
sugar cookie dough {we just used the pre-made, pre-cut dough you can buy. We were going for simple at that point...}
8 oz cream cheese- softened
8 oz whipped topping- thawed {we didn't measure... just until its the consistency you like it. We didn't use the whole 8 oz...}

{directions}
1. Bake cookie dough according to the directions.
2. Mix cream cheese and whipped topping together until smooth. {to turn it green, just add the secret ingredient of the day!}
2. Spread some of the mixture on a cookie, add whatever fruit you like, consume, and repeat.


{Guacamole} {I got this recipe from a young women's leader while I was still a Laurel. I use it all the time! P.S. I double the recipe because it always goes faster than I think it will!}
{ingredients}
1 large avocado- cut in half, scooped and keep the pit {good tip*if you put the pit in the middle of the guacamole (as seen in picture above) it keeps it from browning to quickly}
1 small spoonful of mayonnaise, Miracle Whip, or sour cream {I usually use sour cream because I am not a fan of Miracle Whip, but it depends on your taste}
1 tsp Lemon juice
1 spoonful of salsa {depending on the salsa used, you may need more, just add to taste}
Garlic salt to taste {from my experience, you don't need too much...}

{really, all the measurements are based on taste. find what you like best. Start small and go from there.}

{directions}
1. smash avocado with fork; add lemon juice and mix.
2. Add mayo and salsa and mix.
3. Sprinkle with garlic salt to reach the flavor you like.

{can add grated cheese and/or diced tomatoes to garnish.}


the after party... fun, fun... :)

Yummy Strawberries!

So Easy!

Mix:
2 - 8 oz. pkgs. softened cream cheese
3/4 c. powdered sugar
1 tsp. vanilla
Strawberries
Semi-sweet or milk chocolate chips (melted)

Optional: chopped pecans or almonds, crushed Oreos, toffee bars, mints, etc.

Slice off stem.

(A straight cut will make it easier
to stand berries on tray)

At tip, make a criss-cross cut leaving the end very attached.



Pipe cream cheese mixture in through the cut. Melt chocolate and drizzle on over top. Sprinkle with favorite goodies!



I did these with my grandchildren and they had a great time! (Pictures of the process can be see on Mom's Thoughts)

Marian's Drop Donuts

This recipe of Marian's tastes wonderful! But best of all, they're easy to do! A great recipe to do with kids.

2 -1/2 c. flour
1 tsp. baking powder
2 eggs
1 -1/2 c. sour cream
2 Tb. sugar
1 tsp. vanilla
1/4 tsp. salt
oil for frying
powdered sugar

Combine ingredients (batter will be sticky). Drop spoonfuls of batter into hot oil; fry, turning once, until golden brown. Drain on paper towels. Coat with powdered sugar.


NOTE: Be sure the donuts are done all the way through before you take them out of the oil. They can appear done but still be doughy inside.

Sunshine Cake

If you like pineapple, then you will love this cake--and so easy to make. This could be something you could stock the ingredients for in your food storage. (there are powdered eggs and a powdered dairy topping that would work)

1 box yellow cake mix

1 small box instant vanilla pudding

1 (11 ounce) can mandarin oranges, undrained

1 (8 ounce) can crushed pineapple, undrained

I used a bigger can and used half for the cake and half for the topping (I think it was 20 oz.)

2 large eggs

Vanilla pineapple topping (recipe follows)

Preheat oven to 375 degrees. Spray a 9 x 13 baking pan with nonstick baking spray with flour.

In a large bowl, combine cake mix and pudding mix. Add oranges, pineapple, and eggs; beat at medium speed with an electric mixer until combined. Pour into prepared pan, and bake for 40 minutes. Let cool completely.

Spread vanilla pineapple topping evenly over cake. Garnish with mandarin oranges, if desired. Store in refrigerator.

Vanilla Pineapple Topping

1 (8 ounce) can crushed pineapple undrained

1 small box instant vanilla pudding

1 (12 ounce) container frozen nondairy whipped topping, thawed

In a medium bowl, combine pineapple and pudding mix, stirring well. Stir in whipped topping. Spread on cooled cake