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!

Microwave Strawberry Vanilla Mug Cake with Vanilla Glaze

1 tablespoon butter, softened
1 large egg
1/2 teaspoon vanilla extract (or 1 teaspoon+ if you love vanilla)
2 tablespoons granulated sugar (or 3 tablespoons if you want it sweeter)
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
2 to 3 tablespoons strawberries, diced (I used frozen strawberries and diced them. Halve or quarter your berries as desired)

In a medium bowl, combine all ingredients (except strawberries), and whisk until batter is just smooth, but do not overmix. Gently fold in the strawberries. Prepare a mug by spraying it very well with cooking spray and pour batter into mug, taking care that there is plenty of room for growth. The batter/cake will nearly double in height in the microwave so select a large mug and do not fill more than halfway. (You may have leftover batter or you may get two mugcakes from this recipe, but don’t overfill or you will have a big mess) Microwave on high for 75 to 90 seconds, or until done. Microwave cooking times vary widely and I suggest standing in front of the microwave the entire time. It could be done in 60 seconds, it could take 2 minutes; it’s very hard to say but mine took about 90 seconds. While the mug cake is cooling, make the glaze.

Vanilla Buttercream Glaze

1 tablespoon butter,  melted
1/4 cup powdered sugar
1/4 teaspoon vanilla extract (or 1/2 teaspoon+ if you love vanilla)
1 tablespoon+ cream (or milk)

Combine all ingredients (except for cream) in a small bowl and whisk, adding the cream based on desired consistency of glaze. Spoon glaze over the mugcake while it’s in the mug and allow glaze to soak and permeate into the cake. Or, remove cake from the mug by running a knife around the sides and inverting it onto a plate and spooning the glaze over it.

Cinnamon Donut Muffins

I just made these muffins and they are awesome and so addictive!!

1/2 cup white sugar
1/4 cup margarine, melted
3/4 teaspoon ground nutmeg
1/2 cup milk
1 teaspoon baking powder
1 cup all-purpose flour

1/4 cup margarine, melted
1/2 cup white sugar
1 teaspoon ground cinnamon


Preheat oven to 375 degrees F (190 degrees C). Grease your muffin baker.

Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared muffin cups about half full.
Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes. (done when a toothpick or knife inserted in center comes out clean)

While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, then in the sugar-cinnamon mixture. Let cool and serve (if you can wait that long!!) Enjoy!

***I filled the muffin cups 1/2 full as called for in the recipe and it made 8. You can also make them in a mini-muffin pan (sorry no stoneware one available yet) and roll the whole muffin in the cinnamon/sugar mixture!

Jalapeno Popper Dip

1 8oz package cream cheese, room temperature
1/2 cup REAL mayo
4 slices crumbled bacon (or 2-3 Tbsp bacon bits)
1 cup shredded cheddar cheese
1/2 cup Parmesan cheese
1 cup sliced pickled Jalapeno's

Topping:
1 cup Panko Bread Crumbs
1/2 cup Parmesan cheese
1/2 stick butter, melted

In your 8 x 8 baker, tortilla warmer or Hospitality dish, mix cream cheese, mayo, bacon, cheddar cheese, Parmesan cheese and Jalapeno's.

Mix bread crumbs, Parmesan cheese and melted butter and sprinkle on top of cheese mixture. Bake at 350 degrees for about 20 minutes or until the bread crumbs are toasted. Best when served warm, but is also delicious cold! Enjoy!

Fresh Spinach Salad

It's Labor Day and with nice weather here in Kansas City, of course we're going to be outside BBQ-ing! Every good BBQ needs some fantastic side dishes. This is one of my favorites because it's quick, easy and so very, very good!


8 cups baby spinach leaves
1 cup halved seedless green or red grapes
1 can (11 oz.) mandarin oranges, drained
1/4 cup sliced red onions
1/4 cup sliced almonds
1/3 cup Asian Toasted Sesame Dressing

In your Large Serving Bowl or Bean pot, combine all ingredients except dressing. Refrigerate until ready to serve.

ADD dressing just before serving; toss to coat. Enjoy!

**BBQ happening at someone else's house and you're bringing a side dish? Refrigerating the salad in your beanpot will keep the spinach nice and crisp until ready to serve! Just pop the bean pot in your specially designed basket and you're off! Just remember to take the dressing to add right before you eat :)

Chocolate Eclair Cake

Thanks www.mrfood.com for this deliciously easy recipe!

1 (14.4-ounce) box honey graham crackers (see Tip)
2 (4-serving) packages French vanilla instant pudding mix
3 cups milk
1 (12-ounce) container frozen whipped topping, thawed
1 (16-ounce) container ready-to-spread chocolate frosting

Line bottom of your 9- x 13-inch stoneware dish with one-third of the graham crackers.

In a your Large Serving Bowl, whisk together pudding mix and milk; add whipped topping, stirring until mixture thickens.

Spread half the pudding mixture over graham crackers in baking dish. Repeat layers with one-third of graham crackers and remaining pudding mixture. Top with remaining graham crackers. Spread with chocolate frosting. Cover and chill 8 hours. Enjoy!

**microwave your frosting for just a few seconds to soften, making it easier to spread!