Chocolate-Candy Cane Cupcakes

Yes, I think I am on a cupcake streak (sp?)!!! So, SO Y.U.M.M.Y.!!!!!! Really, these were oh so very good!!! It called for cool whip for the icing, but, as I am not a big cool whip fan, yet I AM a big cream cheese frosting fan, I made up my own frosting to go with these! Turned out perfectly if I do say so myself : )



Chocolate-Candy Cane Cupcakes
submitted by Camille
(adapted from kraftfoods.com)

4 squares Semi-Sweet Chocolate, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (3.9 oz.) Chocolate Instant Pudding
4 eggs
1 cup sour cream
1/2 cup oil
1/2 cup water
6 small (or 3 large) candy canes, crushed, divided

HEAT oven to 350°F. Chop chocolate squares; set aside. Beat cake mix, pudding mix, eggs, sour cream, oil and water with mixer on low speed until moistened. Beat on medium speed 2 min. Stir in chopped chocolate and 2 Tbsp. candy. Spoon into 30 paper-lined 2-1/2-inch muffin cups.

BAKE 20 to 23 min. or until toothpick inserted in centers comes out clean. Cool completely.

Frost with Peppermint-Cream Cheese frosting, and the sprinkle each cupcake with a little bit of the leftover crushed candy-cane. ENJOY!!!!!

Peppermint-Cream Cheese Frosting

1/2 cup butter, softened
8oz cream cheese, softened
1 lb powdered sugar
1 tsp vanilla
1-2 tsp peppermint extract (depending on how much of a minty flavor you want)

Cream butter and cream cheese. Add sugar, vanilla and peppermint extract. Beat until smooth.

Thai Chicken Taco's

These were quite tasty, and very healthy/low calorie!! Just what I need right now as I am in the middle of my "Feeling Great in 8"!!!



Thai Chicken Taco's
submitted by Camille
(adapted from kraftfoods.com)

1/2 cup A.1. Classic Marinade
1 cup PLANTERS Dry Roasted Peanuts
1/4 cup soy sauce
1 Tbsp. crushed red pepper
1-1/4 lb. boneless skinless chicken breasts
1/2 cup finely chopped peeled and seeded cucumber
1/4 cup finely chopped green onions
1/4 cup finely chopped cilantro
1-2 Tbsp fresh lime juice
6 corn tortillas, warmed

PLACE marinade, peanuts, soy sauce and crushed red pepper in blender container; cover. Blend until smooth. Pour into large resealable plastic bag. Add chicken breasts; seal bag. Turn bag over several times to evenly coat chicken with marinade mixture. Refrigerate at least 4 hours to marinate.

PREHEAT grill to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken 5 min. on each side or until cooked through. Shred chicken, using 2 forks.

MIX cucumbers, onions, cilantro and lime juice until well blended. Spoon about 1/2 cup of the chicken onto each tortilla; top with 1 Tbsp. of the cucumber mixture. Roll up.

Perfect Lemon Cupcakes

Really, unless you make these. You have no idea the deliciousness that you are missing out on. THEY ARE SOOOOO GOOD!!!! I think I have found the BEST cupcake I have EVER eaten!!! There is absolutely no exaggeration here! Sooo yummy!!!




Perfect Lemon Cupcakes
submitted by Camille
(from Your Home Based Mom)


Cake:
1 package lemon cake mix
1 C sour cream
3/4 C water
3/4 C oil
4 eggs
1 small package lemon instant pudding

Mix dry ingredients. Add wet ingredients. Mix with electric mixer on medium speed for about two minutes. Use a strong mixer, this batter is thick. For cupcakes, bake them at 350 degrees for 20 minutes (I was able to get 24 very full cupcakes from the recipe). For regular cake, pour into a greased 9×11 pan or two round pans. Bake at 350 degrees for 25-30 minutes. Don’t over bake or the cake will be too dry! The toothpick test works to check to see if they’re done.
The original recipe said that the cupcakes will fall after they come out of the oven, but this is normal and to just fill up the indentation with more frosting. I didn’t have this problem at all!

Lemon Buttercream Frosting:
1 cup (2 sticks) butter, very soft
6-8 C powdered sugar
1/2 C fresh lemon juice
1 teaspoon grated lemon zest

Place the butter in a large mixing bowl. Add 4 cups of sugar, then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (I added 6 cups total). Use and store at room temperature. (Don’t refrigerate and it will last in a covered container for about three days.)

German Chocolate Oreos

OODLES of yumminess.....that is what this recipe is!!! I love German Chocolate, and I love Oreos!!! How genius to COMBINE the two!!! We had this for FHE treat. Super yummy!!!



German Chocolate Oreos
submitted by Camille
(from Favorite Family Recipes)

(small batch-- makes about a dozen full Oreos)
For the cookies:
1 German Chocolate Cake mix
1/2 c. butter (or margarine) softened, NOT melted
1 egg
1 tsp vanilla

For the frosting:
1/2 cube (or stick) butter, softened
4 oz. cream cheese
1-2 c. powdered sugar
1 tsp vanilla
2 tsp milk
1 container coconut topping (the kind in the plastic container by all the frostings)

Mix "cookie" ingredients together into cookie batter texture, roll into balls as big as desired (walnut size). Bake at 350 degrees for about 8-9 minutes. Do not over-cook (they may seem underdone but they aren't, you want them to be soft and chewy). Leave cookies on the baking sheet for at least 5 minutes after removing from oven. Allow to cool completely before adding frosting.

For the frosting: Mix butter and cream cheese with an electric beater until smooth. Add powdered sugar a little at a time, then add vanilla and milk. Keep adding powdered sugar to reach desired consistency. Mix equal part cream cheese frosting and coconut topping (you can do this any way you want- it doesn't have to be EXACTLY equal.. add more of the topping you like best). Assemble cookies by spreading with coconut/frosting mixture in the middle of 2 of the German Chocolate cookies. Serve with milk.

Mom's Taco Salad

This is something we had growing up ALL OF THE TIME!!! And it was always a hit, and almost never any leftovers!!! This is also served at our house many times a year, and we ALL LOVE IT!!! In fact, it is often requested by my kids for their "Birthday dinner" they pick for me to make!!!

(P.S. it is important that you use Frito's corn chips, and not just any generic brand of corn chips....believe me! Your taste buds will thank you!!)



Mom's Taco Salad
submitted by Camille
(from our Mother)

1 lb ground meat or turkey
1 small onion, chopped
1 pkg. taco seasoning
1 large tomato, diced
1 can olives, sliced
1-2 cups shredded cheddar cheese (we prefer sharp!)
1/2 head iceberg lettuce
1 head green leaf lettuce
1 large bag Fritos Corn Chips, crumbled

Brown meat in pan with onion. Drain. Add taco seasoning with small amount of water. Simmer 10-20 minutes. Drain again. Miz all ingredients in salad bowl, adding chips last. Serve immediately with Ranch dressing.