Strawberry Cheese Cupcakes

The most delicious cupcakes ever made!  I got the recipe from a Betty Crocker grocery stand cookbook.  I made them several years ago for my sisters August Birthday.  I recently made them again for Maxwell's Birthday.  They are pretty to look at and yummy for kids and adults.  I highly recommend this crowd pleaser.

1 package (Betty Crocker Super Moist) yellow cake mix

8 oz. Sour Cream

1/2 cup vegetable oil   ***I have used 1/2 cup applesauce as a substitute.

1/2 water

2 eggs

3 Tblsp. Strawberry Jam

3 oz. Cream Cheese, cut into 24 pieces

Sliced Fresh Strawberries, if desired

1. Preheat oven to 350 degrees.  Line 24 muffin cups with paper baking cups.  

2. Mix cake mix, sour cream, oil, water and eggs in a large bowl.  Divide batter evenly between the 24 muffin cups.

3. Place strawberry jam in small bowl, stir until smooth.  Place 1 piece of cream cheese on top of batter in each cupcake; press in slightly.  Place 1/4 tsp. of jam over cream cheese on each cupcake.

4. Bake 18-24 minutes or until tops are golden brown and spring back when touched.  Some preserves may show in tops of cupcakes.  Cool 10 minutes.  Remove from pan to wire rack.  Cool completely, about 30 minutes.  Frost with frosting.  Just before serving, garnish with with sliced strawberries.  Store covered in refrigerator.











***The original recipe suggests using a store bought, ready to spread, cream cheese frosting.  I prefer to make my own.  Also, for this recipe I prefer something lighter than straight cream cheese frosting.  I use  Whipped Cream Frosting.

 

It is always fun to watch the surprise on peoples faces when they bite into this yummy cupcake!

Perfect Birthday Party Treat for August!

Grasshopper Brownies

I found this recipe in High School, and my family loved it.  My own children love it now.  For the brownie layer I either use a box mix or have used my own 'from scratch' recipe.

Bake a pan of brownies, let cool completely.

Cream Cheese Mint layer -

Beat - 1/2 cup margarine (softened)

           3 oz. cream cheese (softened)

Add - 2 1/2 cups powdered sugar

           2 tsp. peppermint extract

           a few drops of green food coloring

Spread cream cheese layer over cooled brownies.

Melt in a small saucepan, stirring constantly till smooth -

           1 cup semi sweet chocolate chips

           1/3 cup margarine

Cool slightly then smooth over the cream cheese layer.

Refrigerate at least 1 hour before cutting into bars.

Creamy Pasta with Shrimp and Bacon

My family loves this dinner.  I love it because it is easy and complete in one dish.  The recipe comes from Cooking Light Magazine August 2006.  It calls for Fettuccine, but this last time I made it with whole wheat spaghetti because that's what I had on hand.

1 lb. uncooked fettuccine         

 2 bacon slices, uncooked  **I like 4 slices of bacon better ;)

1 lb. large shrimp                      

1 garlic clove, minced

1 1/2 cups frozen peas, thawed   **I only put about half that many peas.

1 cup shredded carrots   **I only put about half that many carrots.

2 cups 2% reduced-fat milk  **I use skim

2 Tbsp flour                             

1/2 tsp salt

1/2 tsp black pepper                 

1 cup shredded Parmesan cheese

1/2 cup chopped fresh flat-leaf parsley, divided

1. Cook and drain pasta according to package directions, omitting salt and fat.

2. Cook bacon till lightly crisped.  Remove bacon from pan.  Keep 1 Tbsp of drippings in pan. Crumble       bacon, set aside.

3.  Add shrimp and garlic to pan; saute over medium-high heat for 2 minutes.  Add peas and carrots, cook 2 minutes or just until shrimp is done.  Transfer shrimp  mixture to a large bowl, keep warm.

4.  Combine milk, flour, salt and pepper, stirring with whisk.  Add milk mixture to pan, cook over medium-high heat 3 minutes or until thickened and bubbly, stirring constantly with a whisk. 

5.  Remove pan from heat; add cheese, stirring until blended.

6.  Add milk mixture to shrimp mixture, stir until combined.  Add pasta and 1/2 of parsley, tossing gently to coat.  Transfer pasta to platter or pasta bowl(s).  Sprinkle with parsley and crumbled bacon.

***8 servings.  Serving size 1 1/4 cups.  Calories 382    

Fat 7.7     Protein 25g.     Carbs 52.9g     Fiber 3.6g

Whoopie Pies

I used to LOVE it when my mom would make these!  They are way better than store bought baked snack treats.  These are always a FUN surprise in the lunch box for a birthday!  It is fun to change the color of the filling too.  For Halloween they have orange middles.

Cream –

                1 cup butter, soft

                2 cups sugar

                2 eggs

                2 t vanilla

In separate bowl mix these dry ingredients –

                4 cups flour

                1 t baking powder

                3 t baking soda

                1 t salt

                1 cup baking cocoa powder

Alternately pour the dry ingredients into the butter mixture with 2 cups milk.  Begin and end with the dry.

Drop small spoonful amounts onto greased cookie sheet, or on a Silpat.

Bake @ 350 for 7 minutes. 

Filling –

                1 cup shortening

                4 cups powdered sugar

                2 cups marshmallow cream (small jar)

                8 t milk (adjust)

Make sandwiches with 2 cookies and filling.  Wrap in plastic wrap individually.