Orange Puff Cupcakes

Ingredients

• ⅓ c. margarine
• 1 c. sugar
• 2 eggs, beaten
• 1-3/4 c. all-purpose flour
• 1 T. baking powder
• ½ c. frozen orange juice concentrate, thawed
• Optional: zest of 1 orange
• Garnish: white frosting, orange zest strips

Instructions

1. Beat together margarine and sugar in a bowl; add eggs.
2. Combine flour and baking powder; add alternately with orange juice to margarine mixture.
3. Stir in zest, if using.
4. Fill paper-lined muffin cups ⅔ full.
5. Bake at 375 degrees for 15 minutes.
6. Let cool.
7. Spread with frosting and garnish with orange zest strips, if desired.

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Mini Mousse Cupcakes

Ingredients

• 2-1/3 c. milk chocolate chips
• 6 eggs, beaten
• ¼ c. plus 2 T. all-purpose flour
• Garnish: whipped cream, chocolate shavings

Instructions

1. Melt chocolate in a double boiler over medium heat and let cool slightly.
2. In a large bowl, beat eggs and flour.
3. Beat in melted chocolate until combined.
4. Fill paper-lined mini muffin cups ⅔ full.
5. Bake at 325 degrees for 7 to 10 minutes, until edges are done and centers shake slightly.
6. Cool in tin on wire rack for 20 minutes.
7. Remove from tin; cool completely.
8. Garnish with whipped cream and chocolate shavings.

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Coffee Cream Brownies

Ingredients

• 3 1-oz. sqs. unsweetened baking chocolate, chopped
• ½ c. plus 2 T. butter, softened and divided
• 2 eggs, beaten
• 1 c. sugar
• 1 t. vanilla extract
• ⅔ c. all-purpose flour
• ¼ t. baking soda
• 1 t. instant coffee granules
• ⅓ c. plus 1 T. whipping cream, divided
• 1 c. powdered sugar
• 1 c. semi-sweet chocolate chips

Instructions

1. In a saucepan over low heat, melt baking chocolate and ½ cup butter; let cool. In a bowl, beat eggs, sugar and vanilla.
2. Stir in chocolate mixture.
3. Combine flour and baking soda and add to the chocolate mixture.
4. Spread in a greased 8” x 8” baking pan. Bake at 350 degrees for 25 to 30 minutes.
5. Let cool. In a bowl, stir coffee granules into one tablespoon cream until dissolved.
6. Beat in remaining butter and powdered sugar until creamy; spread over brownies.
7. In a saucepan over low heat, stir and melt chocolate chips and remaining cream until thickened.
8. Spread over cream layer.
9. Let set and cut into squares.

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Pound Cake S’mores

Ingredients

• 1 pound cake, sliced
• 1 to 2 c. mini marshmallows
• 12-oz. pkg. semi-sweet chocolate chips
• 12-oz. jar caramel ice cream topping
• ½ to 1 c. chopped walnuts

Instructions

1. Place cake slices on an ungreased baking sheet; sprinkle with marshmallows and chocolate chips.
2. Place 4 to 6 inches under broiler; broil for 2 to 3 minutes, or until marshmallows are lightly golden.
3. Transfer 2 slices each to 6 to 8 serving plates and drizzle with caramel topping; sprinkle with walnuts.

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Healthy Jalapeño Poppers

Ingredients:

1 T. olive oil
1/2 lb. ground turkey breast
3/4 c. green pepper, finely chopped
1/2 c. onion, finely chopped
1 clove garlic, minced
1/2 c. fat-free cream cheese, softened
Greek seasoning to taste
10 jalapeño peppers, halved and seeded
Garnish: low fat parmesan cheese


Directions:

Heat oil in a skillet over medium heat. 

Brown turkey with green pepper, onion and garlic; drain. 

Transfer turkey mixture to a bowl; blend in cream cheese and seasoning. 

Add one tablespoon of turkey to mixture to each jalapeño half; sprinkle with Parmsesan cheese. Transfer filled jalapeños to lightly greased baking sheets. 

Bake at 425 degrees for 15 to 20 minutes, or until tops are golden. 

Makes 20 servings.

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Toasted Ravioli

Ingredients:

9-oz. pkg. refrigerated cheese-filled ravioli
1/2 c. Italian-flavored seasoned dry bread crumbs
1/4 c. milk
1 egg
Garnish: grated Parmesan cheese, warm spaghetti sauce



Directions:

Cook ravioli in boiling water for 3 minutes. 
Drain well and cool slightly. 
Place bread crumbs in a shallow dish. 
In another shallow dish, beat together milk and egg. 
Dip ravioli in egg mixture and let excess drip off. 
Dip in bread crumbs to coat. 
Place ravioli on a lightly greased baking sheet. 
Bake at 425 degrees for 15 minutes or until crisp and golden. 
Sprinkle ravioli with Parmesan cheese and serve with warm spaghetti sauce. 
Makes 8 to 10 servings.



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Birthday Cake Cookies

 

Ingredients:

16-1/2 oz. tube refrigerated sugar cookie dough
16-oz. container white frosting
few drops desired food coloring
Garnish: candy sprinkles
10 birthday candles




Directions:

Shape 1/3 of cookie dough into 10, one-inch balls; press into bottoms and up sides of lightly greased mini muffin cups. 

Shape remaining dough into 10 equal balls; press into bottoms and up sides of lightly greased regular muffin cups. 

Bake at 350 degrees; bake mini cookies 8 to 9 minutes; bake regular cookies 10 to 11 minutes. 

Cool 5 minutes in tins on wire racks. 

Remove cookies to wire racks; cool completely. 

Tint the frosting with food coloring. 

Spread frosting over top and sides of each cookie. 

Place one mini cookie on top of one regular cookie. 

Decorate with sprinkles. 

Press a candle into center of each cookie. 

Makes 10.

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Baby Rattle Cupcakes

 

 

Ingredients:

18-1/2 oz. pkg. yellow cake mix
16-oz. container white frosting 
 red and blue food colorings
24 lollipops, unwrapped
Garnish: large candy sprinkles
Optional: bows

Vanilla Glaze
3 c. powdered sugar
3 T. water
2 T. light corn syrup
1/2 t. vanilla extract


Directions:

Follow the package instructions to prepare cake mix and bake in paper-lined muffin cups; let cool. 

To prepare Vanilla Glaze: beat all glaze ingredients until smooth. 

Spoon the Vanilla Glaze over baked cupcakes; let stand until set, about 10 minutes. 

Divide frosting in half; use a few drops of food coloring to tint one half pink and the other half blue. Place each colored frosting in a plastic zipping bag; snip off a tip and pipe designs onto cupcakes. Attach candy sprinkles with a dot of frosting. 

Insert a lollipop in the side of each cupcake; tie on bows, if desired. 

Makes 2 dozen.

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Eclair Cake

Ingredients:

1 c. water

1/2 c. butter

1 c. all-purpose flour

4 eggs, beaten

8-oz. pkg. cream cheese, softened

3 c. milk

2 3-oz. pkgs. instant vanilla pudding mix

8-oz. container frozen whipped topping, thawed

Garnish: chocolate syrup


Directions:

Combine water and butter in a saucepan; heat until boiling. 

Whisk in flour until smooth; remove from heat. 

Pour mixture into a medium bowl; gradually blend in eggs. 

Spread in a greased 13"x9" baking pan; bake at 350 degrees for 30 minutes. 

Remove from oven; press baked crust down lightly and set aside. 

With an electric mixer on medium speed, beat together cream cheese, milk and pudding mix for 2 minutes; spread over crust. 

Refrigerate until firm. 

At serving time, spread with whipped topping; drizzle with chocolate syrup. 

Serves 12 to 15.

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7-Layer Mexican Dip

Ingredients:

16-oz. can refried beans

2 c. sour cream

1-1/4 oz. pkg. taco seasoning mix

2 avocados, pitted, peeled and mashed

2 t. lemon juice

3 cloves garlic, minced

2 c. shredded Cheddar cheese

4 green onions, diced

1/4 c. black olives, sliced

1 tomato, diced

tortilla chips




Directions:

Spread beans in the bottom of a 10" round or square clear glass dish; set aside. 

Combine sour cream and seasoning mix; spread over beans. 

Mix avocados, lemon juice and garlic; layer over sour cream mixture. 

Sprinkle with cheese; top with onions, olives and tomato. 

Serve with tortilla chips. 

Serves 8.

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Harvest Fruit & Nut Pie

Ingredients:

4 Granny Smith apples, cored, peeled and sliced

1 c. cranberries

1/2 c. pineapple chunks

1/2 c. chopped walnuts

1 c. sugar

2/3 c. brown sugar, packed

1/4 c. all-purpose flour

1 t. cinnamon

1/4 t. nutmeg

4 9-inch deep-dish pie crusts

3 T. butter

Directions:

Mix together apples, cranberries, pineapple, walnuts and sugar. 

Sift together brown sugar, flour, cinnamon and nutmeg; add to apple mixture. 

Arrange 2 pie crusts in two 9" pie plates. 

Divide mixture equally between pie crusts; dot each with butter and cover with top pie crust, crimping to seal. 

Bake at 400 degrees for 45 minutes. 

Makes 2 pies.

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Harvest Apple Cheesecake

Ingredients:

2 c. graham cracker crumbs

1/3 c. brown sugar, packed

1/2 c. butter, melted and divided

1 T. cinnamon

3 apples, cored, peeled and sliced into 12 rings

4 eggs, beaten

3/4 c. sugar

8-oz. container ricotta cheese

8-oz. pkg. cream cheese, softened

2 t. vanilla extract

8-oz. container whipping cream

Garnish: cinnamon


Directions:

Combine cracker crumbs, brown sugar, 1/4 cup butter and cinnamon. 

Press onto bottom and partway up sides of an ungreased 9" springform pan. 

In a skillet, sauté apple slices on both sides in remaining butter. 

Arrange 6 apple slices on prepared crust. 

In a bowl, beat eggs, sugar, ricotta cheese, cream cheese and vanilla until smooth. 

Add whipping cream and blend well. 

Pour cheese mixture into pan. 

Arrange remaining apple slices on top and press apples slightly under the mixture. 

Sprinkle top with cinnamon. 

Bake at 450 degrees for 10 minutes, then reduce heat to 300 degrees and bake for 50 to 55 minutes. Cool and refrigerate overnight. 

Serves 8 to 12.

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Hamburger Crunch

Ingredients:

2 lbs. ground beef

1 T. onion, minced

2 10-3/4 oz. cans tomato soup

1 t. chili powder

4 c. corn chips

8-oz. pkg. shredded Cheddar cheese

Directions:

Brown ground beef and onion together in a large skillet over medium heat; drain. 

Stir in soup and chili powder. 

Spread in an ungreased 13"x9" baking pan; top with corn chips. 

Bake, uncovered, at 350 degrees for 20 to 25 minutes. 

Remove from oven; sprinkle with cheese. 

Bake for an additional 5 minutes, until cheese melts. 

Serves 6 to 8.

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Cinnamon Toast Balls

Ingredients:

12 slices bread, crusts removed

1/4 c. butter, melted

1 T. cinnamon

1 T. sugar

 

Directions:

Tear each slice of bread in half. 

Roll each half into a ball and place on an ungreased baking sheet. 

Drizzle balls with melted butter. 

Combine cinnamon and sugar and sprinkle over balls. 

Bake at 350 degrees for 5 to 7 minutes. 

If desired, broil until lightly golden, about 2 minutes. 

Makes 2 dozen.

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Cheese Pops

Ingredients:

2 3-oz. pkgs. cream cheese, softened

2 c. finely shredded Cheddar cheese

1-1/2 c. carrots, peeled and finely shredded

2 t. honey

1 c. pecans, finely chopped

4 doz. pretzel sticks


Directions:

Combine cheeses, carrots and honey; chill for one hour. 

Shape into one-inch balls and then roll in pecans. 

Chill, then insert pretzel sticks before serving. 

Makes 3 to 4 dozen.

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Cheddar-Bacon Balls

Ingredients:

6 slices bacon, chopped

8-oz. pkg. Cheddar cheese, cubed

1/4 c. butter, cubed

2 T. fresh parsley, chopped

2 T. green onions, chopped

2 T. hot banana pepper rings

1/4 c. toasted pecans, finely chopped assorted crackers

Directions:

Cook bacon until crisp; drain, reserving one tablespoon drippings. 
In a blender or food processor, blend cheese, butter, parsley, green onions and pepper rings. 
Add bacon and reserved drippings; process until bacon is finely chopped. 
Chill mixture 3 hours, or until firm. 
Form mixture into one-inch balls. 
Roll balls in chopped pecans. 
Store in refrigerator up to 2 days before serving. 
Serve with crackers. 
Makes 2 dozen balls.

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