Chocolate – Peanut Butter Cupcakes

12 Apr

pnut butter cupcakes This wonderfully delicious cupcake combines two of my favorites, chocolate and peanut butter! Who doesn’t love chocolate and peanut butter??!!  This cupcake looks beautiful and appears to be time-consuming, but it’s very easy. I made these for a friends daughters birthday and they just loved them. Whether you are making these cupcakes for yourself or someone else, they are sure to be enjoyed!

Ingredients:

1 box cake mix, Devil’s Food

1 C. Cold Milk

1 pkg. ( 4 serving size) Vanilla flavored instant pudding ( I prefer Jell-O brand)

1/2 C. smooth Peanut Butter

1 1/2 C. Cool Whip, thawed

4 squares Semi- Sweet Baking Chocolate ( I prefer Baker’s brand)

1/4 C Dry Roasted Peanuts, chopped

Preheat oven to 350 degrees. Prepare cake mix and bake in 24 paper-lined muffin cups, as directed on package. Cool only 30 minutes. (Cupcakes need to still be warm to fill.)

Pour milk into a medium bowl. Add dry pudding mix. Beat with a wire whisk 2 minutes or until well blended. Add peanut butter; beat well. Spoon into a small freezer resealable plastic bag or pastry bag; seal bag. (If using a plastic bag, snip off one of the corners from bottom of bag.) Insert tip of bag into each cupcake; pipe in  about 1 Tablespoon of the filling.

Microwave whipped topping and chocolate in a small microwaveable bowl on HIGH 1 1/2 minutes or until chocolate is completely melted and mixture is well blended, stirring after 1 minute. Dip the top of each cupcake into glaze. Sprinkle evenly with peanuts. Store in refrigerator.

Makes 2 dozen cupcakes.

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Liver & Onions

11 Apr

liver and onions   Liver & Onions…..this was never one of my personal favorites, but my husband likes it and I make it for him. I don’t know if liver and onions is considered a “southern”, comfort food or not. All I can be sure of is this; it was cooked a lot when I was a child. My Mother, Beverly Jenkins Douglas, actually paid me $5 to try it when I was about 14 years old!  Tried it. Didn’t love it or hate it either. I have found that after making this for the past 31 years of marriage is this, to fully enjoy liver, you must eat it hot!  Enjoy!!

Ingredients:

1 pound Sliced Liver

2 Tablespoons All-Purpose Flour

2 Tablespoon Shortening

1 Package of dry Onion Soup Mix ( I prefer Lipton‘s brand)

2 C. Water

1/4 C. Ketchup

1 Medium size White Onion, Sliced

Shake liver in flour in a ziplock bag. Place in skillet, along with the sliced onions, with shortening and brown. Drain off fat and add soup mix, water and ketchup. Cover and cook over low heat for 30 minutes. Stir now and then to prevent sticking. Uncover and simmer until liquid is the consistency of gravy. I add a little Worcestershire sauce at this point to make the gravy brown. Serves 4

Ham Egg Bake

10 Apr

egg bake  I never had eaten an Egg Bake until  I moved to Iowa.  I made this last year for an American Legion Auxiliary fundraiser. It was a hit!!  We served this with a fresh fruit cup, a great compliment to the eggs. The trick to this setting up properly is to refrigerate it overnight before baking. This is a must if you want it to turn out right. This recipe is from my dear friend, Bonnie Christianson of Bode.

Ingredients:

6 Large Eggs

6 Slices of Ham, cubed  – You may also use 1 Cup of cooked breakfast sausage, crumbled 

6 Slices of White Bread, cubed

2 C. Milk

1 C. Cheddar Cheese, shredded

1 Teaspoon Minced onions

1/2 Teaspoon Dry Mustard

1/2 Teaspoon Lawry’s Seasoned Salt

Mix all ingredients very well. Place in a greased 9×13 inch baking pan. Refrigerate over night. Preheat oven to 350 degrees. Bake for 45 minutes.  Cut into square portions, then enjoy!

Kim’s Shepherds Pie

10 Apr

shep pie  I love the combination of veggies and mashed potatoes! I can actually get my kids to eat vegetables this way!  One of the things  I like the most about Shepherds Pie is that it is quick and nutritious. A working Mom can make this easily after a long day at work with out too much effort. I like to top mine with lots of shredded cheese. My version also calls for cream cheese, which is slightly different from other recipes I have seen. I hope you will enjoy this dish.

Ingredients:

1 1/2 Pounds Ground Beef

1 8 oz. Cream Cheese

4 Cheese Instant potatoes ( I prefer Ore-Ida)

1 can of Mixed Vegetables, drained

1 Can of  Cream of Mushroom or Cream of Chicken Soup ( I prefer Campbell’s)

Worcestershire sauce, to taste

8oz. Colby Jack Cheese, shredded

Preheat oven  to 350 degrees. Brown ground beef in Worcestershire sauce, then drain.  Add more Worcestershire sauce to taste. Place ground beef in a large mixing bowl. Add mixed vegetables, soup (omit milk). Make mashed potatoes per package, except substitute cream cheese for milk.  Put meat mixture on bottom of a 9 inch baking dish then add  mashed potatoes on top of meat mixture. Top with shredded cheese. Bake for approximately 25 minutes.

Monkey Bread

10 Apr

Monkey Bread  There are many adaptations of this sweet, sweet recipe. Mine is very simple and comes from my sister-in-law, Tami Couture in St. Cloud Florida. She made these soon after I married into the family almost 31 years ago! I love to have this with coffee in the morning. Morning, Noon or Night……Monkey Bread is a Delight!!!

You make monkey bread in two very simple steps. There are two components of the recipe. The biscuit part and syrup part. Again, very easy to make.

Ingredients:

4 cans refrigerated Biscuits (10 in each can)

3/4 C. Sugar

1 Teaspoon Vanilla extract

Syrup:

1 C. Brown Sugar

3/4 C. Butter

1/2 Teaspoon Cinnamon

Preheat oven to 350 degrees. Cut biscuits into quarters and shake in a ziplock bag with cinnamon and sugar. Place biscuits into a greased Bundt pan. You may also add 1/2 cup of Pecans into bottom of Bundt pan before adding biscuits. Combine syrup ingredients in a medium saucepan, bring to a boil. Pour on top of biscuits. Bake for 40 – 50 minutes.

Tip: Place a drip pan or aluminum foil under Bundt pan as syrup may boil over.

Sweet Potato Pie

10 Apr

sweet pot. pie  Most people associate Sweet Potato Pie with Thanksgiving and Fall. But, it is a delicious dessert anytime of the year. Being from the South, we enjoyed Sweet Potato Pie year round and with this recipe, so can you.

Ingredients:

29 oz. Can of Sweet Potatoes ( I prefer Bruce’s brand)

1 C. Sugar

1/4 C. Milk

3 Eggs, Separated

1/8 Pound of Butter

1/2 Teaspoon Nutmeg

1 Teaspoon Vanilla Extract

1 9 Inch Unbaked pie shell ( Deep dish works best)

Preheat oven to 350 degrees. Drain and mash sweet potatoes, add remaining ingredients except egg whites. Place mixture in the pie shell. Bake for approximately 45 minutes.

You may also add a scant amount of brown sugar and walnuts or pecans.

Pecan Toffee Coffee Cake

10 Apr

I too understand the urge to bake and my family LOVES it with the urge strikes. Thank you for the great recipe and illustrations……can’t wait to make this!!

Katie at the Kitchen Door

Pecan Toffee Coffee Cake {Katie at the Kitchen Door}

Sunday afternoon I had a sudden urge to bake. I didn’t have anything planned, and didn’t even have a particularly strong desire to eat baked goods, I just wanted to do the actual baking. The whole whisking, stirring, creaming, folding shebang. Maybe, more than anything, I was just craving ritual. We’re starting to look for an apartment for next year and although I know that there’s no reason to be stressed out about it so early in the process, it can be hard to control that sort of thing. Actually, to tell the truth, I feel stressed out about a lot of things – finding an apartment, finishing planning our upcoming trip, blogging frequently enough, planning my birthday party, getting everything done that I need to at work this week, finding time to exercise, making sure things are going in to the garden on time, and so on. All small…

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