Raspberry filled Vanilla Cupcakes with Cream Cheese Frosting

Time: 60 minutes
Yield: 30 cupcakes
Recipe idea from Jamie Cooks It Up! Cake recipe from Cindi Schut

RASPBERRY FILLING: 
2 heaping C (one 12 ounce package) frozen raspberries
1 1/2 T cornstarch
2 T lemon juice
1/2 C sugar
1 T butter
1 t almond extract
dash salt

CUPCAKE: 
1 box Duncan Hines White Cake Mix
1/3 C flour
1 (3.4 ounce) box instant vanilla pudding
4 eggs
1/3 C sour cream
1 1/2 C water
1/3 C oil
1 t almond extract
  
FROSTING:
1 (8 ounce) package cream cheese, softened
1/2 C butter, softened
3 T shortening (I use butter flavored Crisco) 
5 1/2 C powdered sugar
4 T whipping cream   
1 t vanilla
dash salt

RASPBERRY FILLING
1. Place 2 heaping cups frozen raspberries, 1 1/2 T cornstarch, 2 T lemon juice and 1/2 C sugar into a medium sized sauce pan. Stir it around with a whisk to combine.
2. Bring the mixture to a boil over medium high heat, stirring constantly. The raspberries will break down very quickly. Continue to stir while the mixture boils for about 2 minutes. 
or until the filling becomes glossy and thick...like this.
3. Remove the pan from the heat, add 1 tablespoon butter, 1 teaspoon almond extract and a dash of salt. The filling is a bit sour if eaten plain. However, remember that we are going to pipe it into a sweet cupcake and top it with an even sweeter frosting. The sweet and tart will work nicely together.
4. Set the filling aside to cool.CUPCAKES
1. Into your stand mixer add 1 box white cake mix, 1/3 C flour and 1 small box of vanilla pudding. Toss it around with a fork to combine.
2. Add 4 eggs, 1/3 C sour cream, 1 1/2 C water, 1/3 C oil and 1 t almond extract to the dry ingredients. Mix on low for about 1 minute. Then scrape the sides of you mixer with a rubber spatula and beat on medium speed until the batter is smooth and a bit thick. 2-3 minutes should do the trick.
3. Line your muffin tins with cupcake liners and spoon the batter into them. Now...a word to the wise here. I always tend to fill them too full. Don't make my same mistake, ok? Fill the liners just a bit over half way full. This will give you a nice round domed cupcake. If you fill them too full like I always seem to do, you will have cupcakes with more of a mushroom shape.
4. Bake the cupcakes at 350 degrees for 12-15 minutes or until a toothpick inserted into the center comes out clean.
5. Remove the pans from you oven and allow the cupcakes to rest in the pans for about 5 minutes. Then transfer them to a wire rack and let them cool completely. 
6. When your cupcakes (and filling) have cooled completely, place a large cake decorating tip into a pastry bag. Carefully fill the bag with the raspberry filling. This can get a little bit messy. Be sure that when you are filling the bag you turn the tip end up a bit so the filling doesn't run out.
7. Pipe the filling into each cupcake.

FROSTING
1. Place 1 package softened cream cheese,  1/2 C softened butter and 3 tablespoons shortning into your stand mixer. Beat on medium speed until well combined and smooth.
2. Add 5 1/2 C powdered sugar, 4 tablespoons whipping cream, 1 teaspoon vanilla and a dash of salt. Mix until well combined. If the mixture is too thick, add a bit more whipping cream. If it gets too runny, add a bit more powdered sugar.
3. Fill another pastry bag with the frosting and pipe it onto each cupcake.
Might be fun to add a few sprinkle hearts or something...since Valentines Day is just around the corner. :)
Enjoy!

7 Layer Greek Dip

7-Layer Greek Dip
Adapted by Our Best Bites from the Better Homes and Gardens New Cookbook
1 8-oz. package cream cheese, softened (I used low-fat)
1 tsp. dill weed or Greek seasoning (salt free–go for a mix that just has herbs)
3 cloves garlic, minced or pressed
2 tsp. lemon juice
1 1/2 c. hummus
1 c. seeded, diced cucumbers
1 c. seeded, diced tomatoes
1/2 c. chopped Kalamata olives
1/3 c. chopped green onions (about 3 green onions completely chopped)
1/2 c. crumbled Feta cheese
1/8-1/4 c. minced fresh parsley
With an electric mixer, combine the cream cheese, seasoning, garlic, and lemon juice until light and fluffy. Spread in the bottom of a pie plate or a small, shallow baking dish. Then spread a layer of hummus. In order, create layers by sprinkling the cucumbers, tomatoes, olives, onions, Feta cheese, and parsley. Cover with plastic wrap and chill for at least 2 hours. Serve with pita chips, fresh vegetables, and/or flatbread

COLD CHICKEN SATAY NOODLES

COLD CHICKEN SATAY NOODLES (dana's dish)

This meal can be served at room temperature or cold, making it a great option for warm spring and summer nights.

by Rachael Ray | on 08/30/07

 

INGREDIENTS

• Salt
• 1 pound whole wheat spaghetti
• 1/4-1/3 cup smooth or chunky peanut butter, softened
• 2 tablespoons honey
• 1/4 cup warm water
• 1/4 cup Tamari (dark soy sauce)
• 1 clove garlic, grated with a microplane or box grater
• Juice of 2 limes, zest of 1
• 1 teaspoon hot sauce (eyeball it)
• 3 tablespoons vegetable, peanut or sunflower oil
• 2 cups store-bought rotisserie chicken meat, skin removed and thinly sliced
• A handful of shredded carrots
• 4 scallions, thinly sliced on an angle
• 1 cup spinach leaves, thinly sliced
• 1/4 cup chopped peanuts, available in small pouches in the baking aisle
• 2 tablespoons chopped cilantro or flat leaf parsley, whichever you prefer

Serves 4

PREPARATION

Bring a large pot of water to a boil. Once boiling, salt the water liberally, then drop in the pasta and cook to al dente. Run the cooked pasta under cold water to cool. Drain well and reserve.

While the water is coming to a boil and the pasta is cooking, whisk together the softened peanut butter, honey and warm water in a large bowl. Once they're combined, whisk in the Tamari, garlic, lime juice and zest and hot sauce. While whisking continuously, pour in the oil in a steady stream to complete the dressing.

Add the noodles, veggies and peanuts to the bowl and toss until everything is mixed well. Place the noodles in shallow bowls and top with the chicken and cilantro or parsley.

Caramel Apple Cider

(Recipe from Our Best Bites)


1 (64 oz) bottle of apple juice or cider (**much better with apple cider)
1/2 cup orange juice (freshly squeezed or high quality brand like Simply Orange)
2 cinnamon sticks
1/4 tsp ground allspice
1 orange
8 whole cloves
1/3 cup bottled caramel sauce (plus more to taste if desired)
Sweetened whipped cream
Ground cinnamon

1.Pour the apple cider into a large stock pot on the stove. Set heat to medium high. Add orange juice, cinnamon sticks, and allspice
2.Thoroughly wash your orange and then gently stab the whole cloves into it.
3.Gently drop your orange into the pot. Bring cider to a boil and then reduce to simmer. Simmer on low for 60 minutes or longer if you wish. If at any time the orange splits open, remove it from the pot.
4. After the cider has simmered for an hour, add caramel sauce and stir to combine and dissolve. Add more caramel to taste if needed.
5. When ready to serve, top with whipped cream, a drizzle of caramel and a sprinkle of cinnamon.

Teri's Chili

This is the chili I brought to Lisa's house for the baked potato night. ( I have used canned diced tomato's when I don't have tomato's on hand.)

2 lbs ground beef(I use ground turkey)

(1) 29oz can tomato sauce

(1) 20 oz can kidney beans(with liquid)

(2) 15 oz cans pinto beans (with liquid)

1 cup diced onion

1 small can of diced green chili

3 medium tomatoes chopped

2 tsp cumin powder

3 Tablespoons chili powder

1 1/2 tsp black pepper

2 tsp salt

1 1/2 cups water

Brown meat, drain and rinse off fat. Add all other ingredients, simmer over low heat.

*For spiecier chili, add 1/2 tsp black pepper

*For much spicier chili, add 1 T. cayenne pepper

Chicken A'La Ritz

Chicken A’La Ritz

4 C cooked brown rice (you can use white, I always use brown)
2-3 C cooked, cubed chicken
2 cans cream of chicken soup (cream of anything will work)
1 ½ C sour cream
2 C Ritz cracker crumbs
1/4 c margarine ( you can use butter or oil instead)

Spread rice in the bottom of a 9x13 dish. Mix chicken, soup, and sour cream. Spread over rice. Toss cracker crumbs with melted margarine. Spread over top of soup mixture. Bake at 350 deg for 45 minutes or until well browned and hot clear through.

Fall Dip

After School Dip

Ingredients

·        1 package (8 ounces) nonfat cream cheese

·        1 tablespoon nonfat milk

·        3 tablespoons packed dark-brown sugar

·        1/4 teaspoon pumpkin pie spice

·        1/3 cup raisins

·        Apples wedges, pear wedges, carrot and celery sticks, for dipping

Make It

1. Place cream cheese and milk in food processor or blender. Pulse until creamy; do not overbeat. Add brown sugar and pumpkin pie spice. Whirl until blended.

2. Remove mixture to small bowl; stir in raisins. Serve with dippers. Refrigerate unused portion of dip.

 I don't like raisins so I substituted Craisins for raisins

Pumpkin Chili

Pumpkin Chili

Ingredients

• 2 pounds ground beef
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 (15 ounce) cans kidney beans, drained
• 1 (46 fluid ounce) can tomato juice
• 1 (28 ounce) can peeled and diced tomatoes with juice
• 1/2 cup canned pumpkin puree
• 1 tablespoon pumpkin pie spice
• 1 tablespoon chili powder
• 1/4 cup white sugar

Directions

1.     In a large pot over medium heat, cook beef until brown; drain. Stir in onion and bell pepper and cook 5 minutes. Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice, chili powder and sugar. Simmer 1 hour.

Side note: I can't sit at the stove for that long so I cooked everthing ahead and combined in my crockpot on low for about 6 hours and it worked really well. 

Lion House Honey Butter

1/2 C butter, softened.....don't mess around with margarine

½ teaspoon vanilla
½ cup honey

Whip softened butter until light and fluffy (this is the trick). Add vanilla and honey gradually. Beat for 20 minutes (I just beat til light and fluffy). Refrigerate for at least 3 hours. Makes 1 cup.

Put this delectable delight on a hot roll and you'll think you've died and gone to heaven!!