1 box Betty Crocker Super Moist devil's food cake mix
water, vegetable oil & eggs called for on the cake mix box
1 1/2 containers (12 oz. each) Betty Crocker Whipped fluffy white frosting
1/2 c. miniature semisweet chocolate chips
Heat oven to 350 F (325 F for dark or nonstick pan). Make and bake cake mix as directed on box for cupcakes, using water, oil, and eggs. Cool 10 minutes and remove cupcakes from pans to cooling racks. Cool completely for about 30 minutes.
Spoon frosting into resealable freezer plastic bag. Cut about 1/4 in off one corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 tsp. frosting into center of each cupcake being careful not to split the cupcake. Frost tops of cupcakes with remaining frosting.
Sprinkle chocolate chips on top of each cupcake. Store loosely covered.
Sunday, January 13, 2013
Cocoa Brownie Ice Cream Dessert
3 1/2 c. Cocoa Puffs Brownie Crunch Cereal
1/2 c. butter, melted
1 brick (1/2 gallon) vanilla ice cream
2 c. powdered sugar
1 can (12 oz.) evaporated milk
2/3 c. chocolate chips
1/2 c. butter
Spray 9X13 inch pan with cooking spray. Crush 3 cups of the cereal and pour into medium bowl. Add melted butter and mix thoroughly. Press mixture in bottom of pan. Refrigerate for 1 hour.
Remove ice cream from container in one block. Cut ice cream lengthwise into 4 pieces. Place on top of cold crust. Place in freezer.
In 2-quart saucepan, mix powdered sugar, milk, chocolate chips, and 1/2 c. butter. Heat to boiling. Boil 8 minutes, stirring constantly. Cool about 10 minutes or until warm.
Remove pan from freezer and pour warm chocolate sauce over top. Return to freezer and freeze at least 1 hour longer or until set. Sprinkle remaining 1/2 c. cereal over top. To serve, cut into 6 rows by 3 columns. Store in freezer.
1/2 c. butter, melted
1 brick (1/2 gallon) vanilla ice cream
2 c. powdered sugar
1 can (12 oz.) evaporated milk
2/3 c. chocolate chips
1/2 c. butter
Spray 9X13 inch pan with cooking spray. Crush 3 cups of the cereal and pour into medium bowl. Add melted butter and mix thoroughly. Press mixture in bottom of pan. Refrigerate for 1 hour.
Remove ice cream from container in one block. Cut ice cream lengthwise into 4 pieces. Place on top of cold crust. Place in freezer.
In 2-quart saucepan, mix powdered sugar, milk, chocolate chips, and 1/2 c. butter. Heat to boiling. Boil 8 minutes, stirring constantly. Cool about 10 minutes or until warm.
Remove pan from freezer and pour warm chocolate sauce over top. Return to freezer and freeze at least 1 hour longer or until set. Sprinkle remaining 1/2 c. cereal over top. To serve, cut into 6 rows by 3 columns. Store in freezer.
Eggnog Cheesecake Bars
Crust
2 c. graham cracker crumbs (32 squares)
3/4 c. butter, melted
1/2 c. blanched whole almonds, finely chopped (I omitted)
1/4 c. brown sugar
1 Tbsp. ground cinnamon
Filling
2 pkgs (8 oz. each) cream cheese, softened
1/4 c. granulated sugar
1/4 c. packed brown sugar
2 tsp. ground nutmeg
1/2 c. whipping cream
1 tsp. vanilla
2 eggs
1/2 c. blanched whole almonds, finely chopped, toasted (I omitted)
Heat oven to 350 F. In large bowl, stir crust ingredients until well blended. Press mixture in bottom of ungreased 13X9 inch pan. Bake for 8 minutes.
In clean large bowl, beat cream cheese with electric mixture on medium speed until fluffy. Beat in granulated sugar, 1/4 c. brown sugar, nutmeg, cream, and vanilla. Beat in eggs. Pour mixture over crust. Bake 30-35 minutes longer or until center is set. Sprinkle with 1/2 c. toasted almonds; press in slightly. Cool completely in pan on cooling rack for 1 hour. Cut into 6 rows by 4 columns. Store covered in refrigerator.
Note - Cambree made these and they are okay. I want to try making just the filling and turning it into ice cream next time.
2 c. graham cracker crumbs (32 squares)
3/4 c. butter, melted
1/2 c. blanched whole almonds, finely chopped (I omitted)
1/4 c. brown sugar
1 Tbsp. ground cinnamon
Filling
2 pkgs (8 oz. each) cream cheese, softened
1/4 c. granulated sugar
1/4 c. packed brown sugar
2 tsp. ground nutmeg
1/2 c. whipping cream
1 tsp. vanilla
2 eggs
1/2 c. blanched whole almonds, finely chopped, toasted (I omitted)
Heat oven to 350 F. In large bowl, stir crust ingredients until well blended. Press mixture in bottom of ungreased 13X9 inch pan. Bake for 8 minutes.
In clean large bowl, beat cream cheese with electric mixture on medium speed until fluffy. Beat in granulated sugar, 1/4 c. brown sugar, nutmeg, cream, and vanilla. Beat in eggs. Pour mixture over crust. Bake 30-35 minutes longer or until center is set. Sprinkle with 1/2 c. toasted almonds; press in slightly. Cool completely in pan on cooling rack for 1 hour. Cut into 6 rows by 4 columns. Store covered in refrigerator.
Note - Cambree made these and they are okay. I want to try making just the filling and turning it into ice cream next time.
Frosty Snowman Meringues
3 egg whites
1/4 tsp. cream of tartar
1/4 tsp. almond extract
2/3 c. sugar
18 thin pretzel sticks (2 1/4 inch) broken in half
36 miniature semisweet chocolate chips
18 pieces candy corn, tips only
54 miniature candy-coated candies
3-4 rolls Betty Crocker Fruit Roll-Ups chewy fruit snack
Heat oven to 200 F. Line 2 cookie sheets with cooking parchment paper.
In large bowl, beat egg whites, cream of tartar, and almond extract with electric mixer on medium speed until soft peaks form. Gradually add sugar, 2 Tbsp. at a time, beating on high speed until stiff glossy peaks form and sugar is almost dissolved.
Spoon meringue mixture into large decorating back fitted with 1/2 inch plain tip. For each snowman, squeeze and release bag in place to form 2-inch ball on cookie sheets. Lift bag; squeeze and release bag to form middle layer of snowman. Lift bag; squeeze and release bag to form top section of snowman. Insert pretzel stick pieces into sides of snowman for arms. Place chocolate chips on snowman for eyes, candy corn tips for noses and 3 miniature candies on each snowman for buttons.
Bake 2 hours or until set and dry but not brown. Turn off oven; leave meringue in oven with door closed for 8 hours. Decorate with fruit snack for caps.
1/4 tsp. cream of tartar
1/4 tsp. almond extract
2/3 c. sugar
18 thin pretzel sticks (2 1/4 inch) broken in half
36 miniature semisweet chocolate chips
18 pieces candy corn, tips only
54 miniature candy-coated candies
3-4 rolls Betty Crocker Fruit Roll-Ups chewy fruit snack
Heat oven to 200 F. Line 2 cookie sheets with cooking parchment paper.
In large bowl, beat egg whites, cream of tartar, and almond extract with electric mixer on medium speed until soft peaks form. Gradually add sugar, 2 Tbsp. at a time, beating on high speed until stiff glossy peaks form and sugar is almost dissolved.
Spoon meringue mixture into large decorating back fitted with 1/2 inch plain tip. For each snowman, squeeze and release bag in place to form 2-inch ball on cookie sheets. Lift bag; squeeze and release bag to form middle layer of snowman. Lift bag; squeeze and release bag to form top section of snowman. Insert pretzel stick pieces into sides of snowman for arms. Place chocolate chips on snowman for eyes, candy corn tips for noses and 3 miniature candies on each snowman for buttons.
Bake 2 hours or until set and dry but not brown. Turn off oven; leave meringue in oven with door closed for 8 hours. Decorate with fruit snack for caps.
Peanut Butter Berry Smoothie
1/4 c. low-fat milk
1/2 medium banana
1 Tbsp. creamy peanut butter
1 c. fresh or frozen raspberries
1/2 c. crushed ice
Blend together and enjoy!
1/2 medium banana
1 Tbsp. creamy peanut butter
1 c. fresh or frozen raspberries
1/2 c. crushed ice
Blend together and enjoy!
Pineapple Colada Smoothie
1/2 medium banana
1/4 c. light coconut milk
1 c. chopped fresh pineapple
1/4 c. cold pineapple juice
1/2 c. crushed ice
Blend together and enjoy!
1/4 c. light coconut milk
1 c. chopped fresh pineapple
1/4 c. cold pineapple juice
1/2 c. crushed ice
Blend together and enjoy!
Peaches & Cream Smoothie
1 1/2 c. sliced fresh peaches
1/2 c. buttermilk
1/2 medium banana
2 tsp. honey
1/2 c. crushed ice
Blend together. Enjoy!
1/2 c. buttermilk
1/2 medium banana
2 tsp. honey
1/2 c. crushed ice
Blend together. Enjoy!
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