Cookies and Cream Cupcakes

Yes, I've jumped on the cupcake bandwagon, and I'm having sooo much fun! This recipe is so delicious and you can change things up a bit as you like.

30 Oreo cookies
1 package plain white cake mix 
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract

1) Preheat oven to 350.  Set 24 cupcake liners in your pans.
2) Count out 12 Oreos and separate the top and bottom wafers.  Make sure each has some of the icing on it.  Place one wafer, icing side up, in the bottom of each paper liner.
3) Place the remaining 18 Oreos between sheets of waxed paper and crush them.  Set aside.
4)  Place cake mix, sour cream, oil, eggs and extract in a mixing bowl.  Blend on low for 30 seconds then on medium for 1 1/2 minutes more.
5) Fold crushed Oreos into the batter.
6) Fill liners 3/4 full.
7)  Bake 18 - 20 minutes in a regular cupcake pan, 22 - 25 in a stoneware cupcake pan.
8)  Cool for 5 minutes then remove to a wire rack to cook for an additional 15 minutes before frosting.
9) Frost with your favorite canned or homemade frosting.  Enjoy!

**I used a white cake mix with mint Oreos and a buttercream frosting.  The frosting didn't need any additional mint flavoring, but we did add green food coloring, just because!
**Chocolate cake mix with peanut butter Oreos and a peanut butter cream cheese frosting (you can use a canned frosting, just add peanut butter and mix well).  These are great topped with chopped Reese's peanut butter cups.

Corn Spoon Bread

I believe I have a similar recipe listed elsewhere on this blog, but the addition of sour cream in this one, sends it to the top of the list!

 Ingredients:

• 1/2 cup butter (melted)
• 1 pkg. Jiffy corn muffin mix
• 2 eggs
• 1 can creamed corn
• 1 can whole kernel corn
• 1 cup low fat sour cream

Directions:

Preheat oven to 350 degrees F.  If not using stoneware, grease a glass baking dish.
Combine butter and corn in your pie pan or 8x8 baking dish. Stir in sour cream.
Beat eggs in a separate bowl. Then add to baking dish along with corn muffin mix. Stir well.
Bake for 45 minutes or until center is firm and top is golden brown.

Serve hot. Enjoy!