Chocolate Peanut Butter Cupcakes
Cupcakes:
1 pkg. chocolate cake mix
1 1/4 c. water
1/2 c. peanut butter
1/3 c. oil
3 eggs
24 miniature peanut butter cups
Frosting:
6 oz. semisweet chocolate, chopped
2/3 c. heavy whipping cream
1/3 c. peanut butter
Additional mini peanut butter cups, chopped
Directions:
1. In a large bowl mix together the cake mix, water, peanut butter, oil and eggs; beat on low for 30 seconds. Beat on medium for 2 minutes or until smooth.
2. Fill paper-lined muffin cups 1/2 full. Place a peanut butter cup in the center of each cupcake.
Cover each with 1 tbsp. batter.
3. Bake at 350 for 18-22 min. Cool for 10 min. before removing from pans to cool completely.
4. Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate, whisk until smooth. Stir in peanut butter. Cool, stirring occasionally, until mixture comes to room temperature, or spreading consistency--about 10 minutes.
5. Spread over cupcakes; immediately sprinkle with additional peanut butter cups.
Ms. Humble's Whipped Cream Cheese Frosting
Can and should be halved for more modest, non-crazy pregnant woman portions
16oz cream cheese, room temperature
1 1/2 cup powdered sugar
1 teaspoon vanilla
1 cup heavy cream, cold. Higher the fat content, the better (I'm using 40% Ultra)
Can and should be halved for more modest, non-crazy pregnant woman portions
16oz cream cheese, room temperature
1 1/2 cup powdered sugar
1 teaspoon vanilla
1 cup heavy cream, cold. Higher the fat content, the better (I'm using 40% Ultra)
Beat the cheese, sugar and vanilla until smooth and fluffy. In a separate bowl, beat the heavy cream to nearly stiff peaks, then add the whipped cream into the cheese mixture and quickly and briefly beat to combine. Do not over beat.
Taco Cupcakes
Ingredients:
1 ½ t chili oil (found near the Asian ingredients)
½ lb 95% lean ground beef
1 T taco seasoning
¾ c canned black beans, drained and rinsed
16 wonton wrappers (found in the produce section)
5 T + 1 t of queso dip or salsa con queso
1 c chunky salsa
1 c reduced fat shredded Mexican cheese
Directions:
1. Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2. Heat chili oil in a sauté pan or large skillet over medium-high heat, add the ground beef and taco seasoning and brown beef, breaking it up with a spoon. Add black beans and continue to cook, stirring occasionally, for a few minutes until warm.
3. Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Spoon a teaspoon of queso dip into each wonton wrapper and spread across the bottom. Follow by spooning some of the meat/beans mixture into each cup (using about half the total mixture) and then splitting ½ cup of the salsa evenly into each cup. Sprinkle about half the shredded Mexican cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
4. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.
1 ½ t chili oil (found near the Asian ingredients)
½ lb 95% lean ground beef
1 T taco seasoning
¾ c canned black beans, drained and rinsed
16 wonton wrappers (found in the produce section)
5 T + 1 t of queso dip or salsa con queso
1 c chunky salsa
1 c reduced fat shredded Mexican cheese
Directions:
1. Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2. Heat chili oil in a sauté pan or large skillet over medium-high heat, add the ground beef and taco seasoning and brown beef, breaking it up with a spoon. Add black beans and continue to cook, stirring occasionally, for a few minutes until warm.
3. Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Spoon a teaspoon of queso dip into each wonton wrapper and spread across the bottom. Follow by spooning some of the meat/beans mixture into each cup (using about half the total mixture) and then splitting ½ cup of the salsa evenly into each cup. Sprinkle about half the shredded Mexican cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
4. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.
"Breakfast Cupcakes"
Makes 20-24
-6 eggs
-1 lb of sausage (browned)
-2 cups of shredded cheddar
-1 can of Grands Flaky Layer biscuits
-salt and pepper
Brown sausage and drain the excess oil. Beat eggs in a large bowl, and then add your shredded cheese and the browned sausage in the bowl with it. Add a little salt and pepper to taste. Spray your muffin pan with non-stick spray. Split each biscuit into 3 equal layers. Then press each one into the greased muffin slots. These will serve as your "cupcake liners". Scoop a good amount of the sausage/egg/cheese mixture into each cup... until all 24 are full. Then bake according to your biscuit directions. Easy enough!
Bacon & Eggs in Toast Cups (6 cups)
- 6 slices of bread
- 6 slices of bacon
- 6 eggs
- 1/2 cup of shredded cheese
- salt & pepper
1. Preheat oven to 400 degrees. Spray muffin pan with butter non-stick spray.
2. Using a cookie cutter, cut circles out of bread slices about 3 inches in diameter. (I confess I do not have a cookie cutter so I use the lid to my tub of orzo pasta and just cut around the edges ;D)
3. Take bread circles and press them into the muffin pan, set aside.
4. Heat a large skillet on medium-high. Cook bacon on the skillet until partially cooked but still pliable, about 3 minutes.
5. Shape bacon strips into the toast cups, fill with 1 Tbs of shredded cheese. Place in the oven for 5 minutes, allowing the bacon to toast just a little more. Remove from oven.
6. Crack your egg and separate out most of the egg white. Drop eggs into the cups, sprinkle with salt & pepper to taste. Place back in the oven and cook until white begins to set, about another 8 – 10 minutes. The yolk should be creamy.
7. Remove from oven when done and pop out using a spoon, serve warm.
STRAWBERRY COOLIE—FILLING FOR CUPCAKES Rashelle Going
Bring to boil, and boil 5 minutes:
1 cup water
1 cup sugar
Add: 2 cups frozen strawberries (can use raspberries or mixed berries)
2 Tbsp lemon juice
1 Pkg knox gelatin (dissolved in 2 Tbsp hot water)
You can strain out the seeds if desired.
Pour into container with squirting tip.
White or yellow cupcakes work best--Poke into the cupcake several times, filling it with the coolie.
Frost cupcakes as desired or with the following no cook marshmallow frosting! Yummy
NO COOK MARSHMALLOW FROSTING Sherrie Ewell
Use mix master or kitchen aid on high speed to beat together:
2 egg whites
¼ tsp salt
Beat until soft peaks form. Keep beating and gradually add:
¼ cup sugar
Beat until it is very glossy or shiny.
Beat in :
¾ cup light or dark corn syrup depending on the look you want
Beat until it forms firm peaks.
Fold in:
1 ½ tsp vanilla
food coloring or just leave white
You may add in: coconut, raisins, nuts, candied cherries, ¼ tsp peppermint, chopped peppermint candies, or top with fruit or items of your choice.
French Dip Cupcakes
Ingredients:
12 oz deli roast beef, thinly sliced and chopped into pieces (I used my store brand’s 96% fat free kind)
4 Laughing Cow Light Swiss wedges, chopped
1/3 c Au Jus gravy (I used Heinz which comes in a jar by the other gravy)
16 wonton wrappers (typically found in the produce section)
4 oz (1 cup) reduced fat 2% shredded mozzarella cheese
Directions:
1. Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2. In a microwavable bowl, combine the roast beef, cheese wedges and Au Jus sauce. Microwave for 2 minutes on high. Stir to combine until cheese wedges are melted and roast beef mixture is fully coated with cheese and Au Jus sauce.
3. Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Spoon about half of the roast beef mixture evenly amongst the wonton wrappers. Sprinkle about half the mozzarella cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
4. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.
12 oz deli roast beef, thinly sliced and chopped into pieces (I used my store brand’s 96% fat free kind)
4 Laughing Cow Light Swiss wedges, chopped
1/3 c Au Jus gravy (I used Heinz which comes in a jar by the other gravy)
16 wonton wrappers (typically found in the produce section)
4 oz (1 cup) reduced fat 2% shredded mozzarella cheese
Directions:
1. Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2. In a microwavable bowl, combine the roast beef, cheese wedges and Au Jus sauce. Microwave for 2 minutes on high. Stir to combine until cheese wedges are melted and roast beef mixture is fully coated with cheese and Au Jus sauce.
3. Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Spoon about half of the roast beef mixture evenly amongst the wonton wrappers. Sprinkle about half the mozzarella cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
4. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.
Lasagna Cupcakes
Ingredients:
½ lb 95% lean ground beef
1 ½ t Italian seasoning
5 oz mushrooms, chopped
16 wonton wrappers (check the produce department!)
4 oz fat free Ricotta cheese
1 ½ oz Parmesan cheese, freshly grated
1 c pasta sauce (I used Wegmans brand Tomato & Basil)
4 oz reduced fat 2% shredded Mozzarella cheese
½ lb 95% lean ground beef
1 ½ t Italian seasoning
5 oz mushrooms, chopped
16 wonton wrappers (check the produce department!)
4 oz fat free Ricotta cheese
1 ½ oz Parmesan cheese, freshly grated
1 c pasta sauce (I used Wegmans brand Tomato & Basil)
4 oz reduced fat 2% shredded Mozzarella cheese
Directions:
1. Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2. In a sauté pan or large skillet over medium-high heat, add the ground beef and Italian seasoning and brown beef, breaking it up with a spoon. Add mushrooms and continue to cook, stirring occasionally, for a few minutes until mushrooms are browned as well.
3. Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Using about half of the ricotta, spoon evenly into the wonton wrappers. Follow by spooning some of the meat/mushroom mixture into each cup (using about half the total mixture) and then splitting ½ cup of the sauce between each cup. Sprinkle about half the mozzarella and half the Parmesan evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
4. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.
1. Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2. In a sauté pan or large skillet over medium-high heat, add the ground beef and Italian seasoning and brown beef, breaking it up with a spoon. Add mushrooms and continue to cook, stirring occasionally, for a few minutes until mushrooms are browned as well.
3. Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Using about half of the ricotta, spoon evenly into the wonton wrappers. Follow by spooning some of the meat/mushroom mixture into each cup (using about half the total mixture) and then splitting ½ cup of the sauce between each cup. Sprinkle about half the mozzarella and half the Parmesan evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
4. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.
