Jenny's Birthday Cake

1 box white cake mix
1 box strawberry jello mix
1 cup smashed strawberries

Follow the instructions on the box, adding in the other 2 ingredients.

King Cupcakes

for the cupcakes:

1 cup sweet butter, softened

1 cup superfine sugar

2 cups self-rising flour

4 eggs

1 tsp vanilla extract

for the frosting:

2 1/2 cups confectioners sugar

2 tbsp lemon juice

2 tbsp gold colored sugar

2 tbsp green colored sugar

2 tbsp purple colored sugar

Preheat oven to 350. Place 18 paper baking cups in muffin pans. Combine all the cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes.

Spoon batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.

To make the frosting, sift the confectioners sugar in a medium bowl. Slowly add the leon juice until the mixture becomes firm but spreadable. Spread onto the cupcakes, and sprinkle with colored sugar.

Key Lime Cupcakes

for the cupcakes:

1 cup sweet butter, softened

1 cup superfine sugar

2 cups self-rising flour

4 eggs

1 tsp vanilla extract

for the filling:

1/3 cup key lime juice

14 oz can condensed milk

for the meringue:

3 eggs whites

1/4 tsp cream of tarter

1/3 cup granulated sugar

Preheat over to 350. Place 18 paper baking cups in muffin pans. Place all the cupcake ingredients in a large bowl, and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.

For the filling, combine the lime juice and condensed milk in a small bowl. Remove the top from each cupcake and hollow out a small hole. Spoon the filling into the hole and replace the top. For the meringue, beat the egss and cream of tarter until soft peaks form. Andd one-third of the sugar and beat for 1 minute. Repeat until all the sugar has been added. Increase the oven temperature to 450. Spoon or pipe the meringue on top of the cupcakes. Bake for 5 minutes until golden.

Lemonade Cupcakes

6 oz can frozen lemonade concentrate, thawed

1 pkg white cake mix

8 oz sour cream

3 eggs

Remove 2 tbsps lemonade concentrate from can. Combime remaining concentrate, cake mix, sour cream and eggs in a mixing bowl. Beat at low speed with electric mixer until moistened. Beat at high speed 3 minutes, stopping to scrape down sides. Pour batter into muffin tins.



Bake at 350 for 22 mins or until toothpick comes out clean.

Chocolate Cupcakes

1 stick butter, room temp
1 1/4 cups sugar
2 eggs, room temp
3/4 cup flour
1 tsp salt
1/2 cup unsweetened cocoa poweder
1/2 cup whole milk
1 tsp vanilla

Preheat over to 375, then turn it down to 350 just prior to baking.

Beat the butter with an electric mixer until it is soft, then add sugar. Beat about 3 minutes. Add the eggs, one at a time beating until they are well combined. In a separate bowl, combine the dry ingredients and whisk them to incorporate them. Add 1/3 of the dry ingredients to the butter and sugar and beat it just to combine. Add 1/2 of the liquids (milk & vanilla), scrape down bowl and beat to combine. Continue adding the dry and wet ingredients alternately making sure you END WITH THE DRY. Bake for 20-22 minutes.

Buttercream Icing

1 stick butter, softened
1/2 cup unsweetened cocoa powder
4 cups confectioner's sugar
1/4 cup milk (plus a few tbsps to adjust)
1 tsp vanilla

Beat butter and cocoa until smooth, then add sugar 1 cup at a time, beating with each addition. Add milk and vanilla and beat for about 3 minutes.

Taco Bake

1 pkg mac and cheese
1 lb ground beef
1 pkg taco seasoning
3/4 cup water
3/4 cup sour cream
1 1/2 cups shredded cheddar cheese
1 cup thick and chunky salsa

PREHEAT over to 400. Prepare mac and cheese as directed on package. While that is cooking, brown meat; drain. Add taco seasoning mix and water to meat; simmer 5 mins.

STIR sour cream into prepared mac and cheese. Spoof half of the mac and cheese into 8 inch square pan; top with layers of the meat, 1 cup of the cheese and remaining mac and cheese. Cover.

BAKE 15 mins. Top with salsa and remaining cheese. Bake, uncovered, an addiction 5 mins or until cheese is melted.

Chicken Pot Pie

2 tbsp Italian dressing
1 lb bonelss skinless chicken breast
2 cups frozen mixed veggies
1 can condensed cream of chicken soup
1/4 lb Velveeta cheese, cut up
2 puff pastries (I used pie crust dough)
1 egg, lightly beaten

PREHEAT oven to 400. Heat dressing in large skillet. Add chicken; cook and stir 5 minutes or until cooked through. Stin in veggies, soup and Velveeta. Put 1 crust on bottom on 9 inch pan and spoon mix in.

Put other crust on top and fold under edges; press onto top of baking dish to seal. Brush crust with egg. Cut several slips in top crust to permit steam to escape.

PLACE dish on baking sheet. Bake 30 minutes or until deep golden brown. Let stand 5 minutes before serving.

Black Bottom Cupcakes

Ingredients:

Filling:
8 oz cream cheese, room temp
1/3 cup sugar
1 large egg
dash salt
1 small bag milk chocolate chips

Cupcake Batter:
2/3 cup unsweetened cocoa
3 cups flower
2 cups sugar
2 tsps baking soda
1/2 tsp salt
2 cups water
2/3 cup oil
2 tbsps vinegar
2 tsps vanilla

Directions:
Preheat oven to 350.
Cream the sugar and cream cheese. Mix in the egg and salt. Now stir in chocolate chips. Set the filling aside.
Sift together flour, sugar, cocoa, baking soda, and salt. Next add water, oil, vinegar and vanilla. Mix well.
Fill cupcake liners and little more that half full with chocolate batter. Drop a generous teaspoon of filling on the top of each in the middle.
Bake for 20 minutes. 10 minutes into baking, sprinkle some extra chocolate chis on top of each cupcake.

Makes 3 dozen.

Chocolate Cupcakes

Ingredients:

1 stick butter, room temperature
1 1/4 cups sugar
2 eggs, room temperature
3/4 cup flour
1 tsp baking powder
1/4 tsp salt
1/2 cup unsweetened cocoa powder
1/2 cup milk
1 tsp vanilla

Preheat oven to 375, then turn it down to 350 just prior to baking.

Beat the butter with an electric mixer until it is soft, then add sugar. Beat about 3 minutes.

Add the eggs, one at a time beating until they are well combined.

In a separate bowl, combine dry ingredients and whisk them to incorporate them.

Add 1/3 of the dry ingredients to the butter and sugar and beach it just to combine. Add 1/2 of the liquids (milk and vanilla), scrape down bowl and beat to combine. Continue adding the dry and wet ingredients alternately making sure you END WITH THE DRY.

Fill muffin tins 1/2 of the way and bake for about 20 minutes.

Allow to cool, then frost.

yields: 12-14 cupcakes

Chocolate Buttercream Icing

1 stick butter, softened
1/2 cup unsweetened cocoa powder
4 cup confectioner's sugar
1/4 cup milk (plus a few tbsp to adjust consistency)
1 tsp vanilla

Beat butter and cocoa until smooth, then add sugar 1 cup at a time, beating with each addition. Add milk and vanilla and beat for about 3 minutes

Peanut Butter Cupcakes

INGREDIENTS
1/2 cup creamy peanut butter
1/2 cup butter, softened
4 eggs
1 (18.25 ounce) package butter cake mix
2/3 cup water

1 cup crunchy peanut butter
1/2 cup butter, softened
4 cups confectioners' sugar
1/3 cup heavy cream


DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Combine 1/2 cup peanut butter and 1/2 cup butter or margarine. Cream until light and fluffy. Add eggs one at time, mixing well after each one. Add cake mix alternately with the water. Stir until just combined. Pour batter into prepared pans.


Bake at 325 degrees F (165 degrees C) for 25 minutes or until cake tests done. Allow cakes to cool in pan for 10 minutes and then turn out onto a cooling rack to cool completely. Assemble and frost with Peanut Butter Frosting once cool.


To Make Peanut Butter Frosting:

Combine 1 cup crunchy peanut butter, and 1/2 cup butter or margarine cream together until light and fluffy. Add the confectioner's sugar. Mix in enough cream to make the frosting of a spreading consistency. Apply to cool cake.