Raspberry Filled Lemon Cupcakes

Lemon Cupcakes

1 package (18.25 oz.) white cake mix (no pudding in the mix)
1 1/4 cups water
2 tablespoons vegetable oil
3 egg whites
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice

Preheat oven to 350°F.
Line standard muffin pan with baking cups.
In large bowl, combine cake mix, water, oil and egg whites; beat with electric mixer 2 minutes.
Add lemon zest and juice; mix until well blended. Spoon into baking cups.
Bake 20-22 minutes or until toothpick inserted comes out clean.
Cool cupcakes in pan on cooling rack for 5-8 minutes.
Remove cupcakes from pan; cool completely.

Raspberry Filling

1 package (16 oz.) frozen raspberries packed in sugar, thawed
1/3 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon lemon juice

Drain raspberries, reserving liquid.
Add enough water to liquid to equal 1 1/4 cups.
In large saucepan, combine liquid, sugar, cornstarch and lemon juice; mix well.
Heat and stir until mixture boils and thickens.
Cool completely.
Stir thawed raspberries into cooled mixture.
Fill cupcake.

Confectioners' Sugar Glaze Icing

1 1/4 cups confectioners' sugar
3 tablespoons milk
1/2 teaspoon Clear Vanilla Extract

Stir milk into sugar.
Add vanilla.
Drizzle on cupcakes.

Iced Tea Chicken Wings

Uncooked Chicken Wings
Dry Iced Tea mix
1/2 cup honey
2 Tbspns. sesame seeds
Bread chicken wings in pre sweetened Ice tea mix.

Place chicken wings on a baking sheet or large casserole dish. Bake for 45 min at 325.

Remove wings and pour off grease. Place wings in mixing bowl.

Add 1/2 cup of honey and 2 tablespoons of sesame seeds. (add hot sauce if you wish)

Mix and place back into oven for 20 more min.

Serve with Blue Cheese

Lemon Rosemary Chicken

2 medium lemons
1 tablespoon chopped fresh rosemary (or ½ teaspoon dried rosemary leaves)
¼ teaspoon coarsely ground black pepper
1 clove garlic, minced
4 small skinless, boneless chicken breast halves (about 1 lb)

Grate enough peel from 1 lemon to equal 2 teaspoons.

Cut lemon in half and set aside.

Thinly slice half of second lemon, reserving slices for garnish.

Squeeze lemon juice from remaining 3 lemon halves into small bowl.

Stir in lemon peel, rosemary, pepper, and garlic.

Preheat heavy skillet-grill or 12" skillet or use a non-stick pan. Heat skillet over medium-high heat until very hot.

Meanwhile, toss chicken breast halves with lemon juice mixture.

Place chicken breast halves in hot skillet; cook 5 minutes, brushing with remaining lemon-juice mixture.

Turn chicken over and cook 5 minutes longer until juices run clear when thickest part of chicken breast is pierced with a knife.

Garnish with lemon slices.

Sante Fe Spinach Dip

1 medium onion chopped small
2 cans spinach (drained)
1 can plum tomatoes chopped small
1 can green chilies chopped and drained
8oz cream cheese
1 up half and half
10oz grated Monterey Jack cheese
1 Tbsp. red wine vinegar
2 Tbsp. sour cream
salt and pepper to taste

Saute onion in skillet over medium heat until softened.

Add tomatoes and chilies and cook 2 minutes longer.

Transfer to large bowl and stir in spinach, cheese, cream cheese, half and half and vinegar.

Season with salt and pepper.

Spoon mixture into shallow baking dish and bake at 400 degrees until dip is bubbly and top is a light brown. Approx. 35 minutes.

Top off with a spoonful of sour cream and serve with tortilla chips.

Shepherd Pie

1 1/2 lbs. Ground Meat
2 small onions, chopped
1/4 C. Beef Bouillon
1 can (16.5 oz.) English Peas
4 to 5 carrots, thinly sliced
2 C. Gravy
8 potatoes (2 1/2 pounds) mashed and seasoned with salt, pepper, and butter

prehea oven to 350 degrees

Cook meat and onions in 1/4 cup bouillon until well done.

Drain and season.

Place mixture in an 8 x 11 inch baking pan, cover with layer of carrots and peas.

Prepare two cups medium thick gravy using bouillon to flavor.

Pour hot gravy over meat and vegetables.

Mash potatoes, seasoning with a little milk, salt, and pepper.

Spread potatoes over meat mixture and dot the top with butter.

Bake 1 hour.

Paprika Pork Tenderloin

1 cup chopped onion
2 tablespoons vegetable oil
1 to 1 1/2 pound pork tenderloin, coarsely chopped
1/2 teaspoon chili powder
2 cloves garlic, minced
1 1/2 teaspoons paprika, sweet Hungarian
1 tablespoon flour
1 cup chicken broth
3 medium tomatoes, chopped, or 1 can (14.5 ounces) tomatoes, diced
1 tablespoon tomato paste
1 red bell pepper, chopped
1/2 cup sour cream or plain yogurt
salt and pepper, to taste

In a heavy skillet over medium heat, saute the onions for 5 minutes in the oil.

Add the pork and saute until browned.

Mix in chili powder, garlic, and paprika and cook for 2 or 3 minutes more while stirring and scraping up bits from the bottom.

Sprinkle the flour over the mixture and stir in; cook another 2 or 3 minutes.

Stir in chicken broth a little at a time; mix well.

Stir in tomatoes, tomato paste, and red pepper.

Cover and simmer gently until the meat is cooked through, about 1 to 1 1/2 hours.

Stir occasionally.

Pour about 1/2 cup of cooking liquid into a bowl and blend in the sour cream or yogurt.

Remove pork mixture from heat and add yogurt mixture; stir gently to combine.

Season to taste with the salt and pepper and heat through.

Do not boil.

Serve with hot cooked rice or noodles.

Cream of Mushroom Sooup

1 lb. mushrooms
1/4 cup. margarine or butter
3 tablespoons flour
1/2 teaspoon salt
1 cup whipping (heavy) cream
1 can (14 1/2-oz) ready to serve chicken broth
pepper

Slice enough mushrooms to measure 1 cup. Chop the remaining mushrooms.

Melt margarine in 3-quart saucepan over medium heat. Cook all the mushrooms in the margarine about 10 minutes, stirring occasionally, until mushrooms are golden brown. Sprinkle with flour and salt. Cook, stirring constantly, until thickened.

Gradually stir in whipping cream, and broth; heat until hot. Sprinkle with pepper.

(4 cups)

Margarita Cupcakes

1 package (18.25 oz. white cake mix (no pudding in the mix)
1 can (10 oz.) frozen Margarita mix, thawed (undiluted)
3 egg whites
2 tablespoons vegetable oil
1 tablespoon grated lime zest


Heat oven to 350° F.
Line standard muffin pan with baking cups.
In large bowl, combine cake mix, Margarita mix, egg whites and vegetable oil using electric mixer.
Stir in lime zest; mix completely.
Fill prepared pans 2/3 full.
Bake 22-24 minutes or until toothpick inserted in center of cupcake comes out clean.
Cool in pan on cooling rack 5-8 minutes.
Remove cupcakes from pan; cool completely.
Frost cooled cupcakes with icing and garnish, if desired, with a strawberry and/or lime twist.


Key Lime Cream Cheese Icing
Ingredients
8 tablespoons (1 stick) unsalted butter, softened
1 package (8 oz.) cream cheese, softened
2 tablespoons key lime juice
1 teaspoon key lime zest or lemon zest
4-5 cups confectioners' sugar

In large bowl, cream butter, cream cheese, juice and zest with electric mixer until light and fluffy.
Add 4 cups confectioners' sugar, one cup at a time; continue beating until light and fluffy.
If icing is too thin add additional confectioners' sugar 1 tablespoon at a time.

Pink Lemonade Cupcakes

12 teaspoons pink colored sugar
1 package white cake mix
Water (amount based on cake mix instructions)
3/4 cup thawed frozen pink lemonade mix (undiluted)
1 tablespoon finely chopped lemon peel

Preheat oven 350°F.

Spray pan with vegetable pan spray; sprinkle 1 teaspoon colored sugar into each heart shape in the pan.

Add water to pink lemonade mix to total amount of water called for on cake mix package directions.

Follow cake mix package directions to prepare cake, adding chopped lemon peel.

Pour into prepared pan.

Bake 20-25 minutes or until toothpick inserted comes out clean.

Cool 10 minutes in pan on rack; remove and cool completely before decorating.
* * * * *

Lemon Buttercream Icing

1/2 cup solid vegetable shortening
1/2 cup butter, softened
2 tablespoons lemon juice
1 teaspoon lemon zest
4 cups sifted confectioners' sugar (approx. 1 lb.)
Additional lemon juice or milk

In large bowl, cream shortening and butter with electric mixer until light and fluffy.

Add Lemon juice and zest; beat well.

Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.

When all sugar has been mixed in, if icing is dry, add additional juice or milk and beat at medium speed until light and fluffy.

Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Re-whip before using.

Tip:
Icing the cupcakes in pink or yellow! Top with cake sparkles or a lemon candy!

Carmel Cashew Bars

1 roll refrigerated chocolate chip cookies
1 bag (11.5 oz) milk chocolate chips (2 cups)
1 container (18 oz) caramel apple dip (1 1/2 cups)
3 cups crisp rice cereal
1 1/4 cups chopped cashews

Heat oven to 350°F.

In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.

Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.

In 3- to 4-quart saucepan, cook 1 cup of the chocolate chips and 1 cup of the dip over medium heat, stirring constantly, until melted and smooth.

Remove from heat.

Stir in cereal and cashews.

Spread cereal mixture over crust.

In 1-quart saucepan, heat remaining chocolate chips and dip over medium heat, stirring constantly, until melted and smooth.

Spread over cereal mixture.

Refrigerate until chocolate mixture is set, about 30 minutes. For bars, cut into 6 by 6 rows.

Creamy Mojito Pie

Crust
1 refrigerated pie crust, softened as directed on box

Filling
1 package (8 oz) cream cheese, softened
1 cup whole or 2% milk
1 box (4-serving size) vanilla instant pudding and pie filling mix
1/2 cup frozen (thawed) limeade concentrate
1 1/2 teaspoons rum extract

Topping
1 1/2 cups whipping (heavy) cream
1/4 cup Confectioners Powdered Sugar
3/4 to 1 1/2 teaspoons mint extract

Garnishes, if desired
Fresh mint sprigs
Lime slices

Heat oven to 450ºF.

Make pie crust as directed on box for using 9-inch glass pie plate.

Bake 10 to 12 minutes or until light golden brown. Cool completely on cooling rack, about 15 minutes.

In large bowl, beat cream cheese with electric mixer on low speed until creamy. Add remaining filling ingredients; beat on low speed about 30 seconds or until blended. Beat on medium speed 2 minutes, scraping bowl occasionally, until thickened and creamy. Spoon filling evenly into pie crust; refrigerate while making topping.

In same bowl, beat topping ingredients on medium speed until stiff peaks form. Spread topping evenly over filling. Refrigerate about 1 hour or until set.

Garnish pie with mint sprigs and lime slices. Cover and refrigerate any remaining pie.

Memphis Style BBQ Sauce

5 oz dark soy sauce
23 oz tomato juice
5 oz Worcestershire sauce
12 oz ketchup
1 cup apple cider vinegar
1 cup brown sugar
1 lemon's juice
1 tsp. red pepper
1 tsp. black pepper
1 tsp. dry mustard
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. oregano
½ tsp. allspice
½ tsp. ginger
½ tsp. basil

Mix all ingredients in a saucepan and simmer 1 hour.

Let stand several hours before serving.

Yields one half gallon sauce.

Onion Strings

1 large onion, thinly sliced
1 cup all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon white pepper
1 cup vegetable oil

Separate the onion slices into rings. In a medium bowl, combine the flour, salt, and pepper; mix well.

In a large skillet, heat the oil over medium-high heat. Place the onion rings in the flour; coat well then carefully place in the hot oil

Fry for 6 to 8 minutes, until golden. Drain on a paper towel-lined plate and serve.

Curry-Cajun Spiced Chicken

1/3 cup honey
3 tablespoon water
3 tablespoon prepared mustard
2 tablespoon margarine or butter, melted
2 - 3 teaspoon Cajun seasoning
2 - 3 teaspoon curry powder
1 teaspoon lemon juice
1 clove garlic, minced
6 medium skinless, boneless chicken breast halves (about 1-1/4 pounds)
3 cups hot cooked rice

In a 3-quart rectangular baking dish combine honey, water, mustard, melted margarine or butter, Cajun seasoning, curry powder, lemon juice, and garlic; mix well.

Add chicken breast halves, turning to coat. Arrange in a single layer.

Bake, uncovered, in a 350 degree F oven about 30 minutes or until chicken is tender and no longer pink.

Serve chicken and pan drippings with hot cooked rice.

Make-Ahead Tip: Combine honey mixture; cover and chill up to 24 hours.

Garlic Lovers Chicken

1 whole chicken (3 to 3-1/2 pounds)
1/4 cup olive oil
1 tablespoon finely chopped fresh basil
1 teaspoon salt
1/2 teaspoon black pepper
1 head garlic, separated into cloves (about 15)


Preheat the oven to 350°F. Place the chicken in a roasting pan; set aside.

In a small bowl, mix together the oil, basil, salt, and pepper; brush over the chicken then place the garlic cloves over and inside the chicken.

Roast the chicken for 1-1/2 to 1-3/4 hours, or until the chicken is golden and no pink remains, basting occasionally.

Cut, and serve with the pan juices.

Coffee Crumb Cake

2 eggs
1 1/2 cups sugar
2 cups flour
2 tsp baking powder
1/2 tsp salt
3/4 cup margarine (1 1/2 sticks)
3/4 cup of milk


Pre-heat the oven to 350 F

Sift the flour, sugar, baking powder, and salt together. Add margarine and crumple with fingers or pastery blender.

Remove 1 cup of this mixture and set aside

To remain crumbs, add the 2 eggs, and the 3/4 cup of milk. Blend until mixture is creamy using a spoon. DO NOT USE A MIXER. Pour into a greased 9" x 11" pan.

Sprinkle reserve crumbs on top.

Bake at 350 for 40-45 minutes

Spinach & Beef Dip

1 10oz pkg frozen spinach, defrosted and drained
8 oz cream cheese, softened
½ cup mayonnaise
3 Tbsp. milk
1 2½ oz jar dried beef crumbled
1 cup sour cream
½ cup minced green onion
1 clove garlic, minced
2 tsp dill weed

Combine, spinach, cream cheese, mayonnaise, milk, and dried beef; mix thoroughly.

Stir in sour cream, onions, garlic, and dill until well blended.

Serve with vegetables or chips.

Hot Dog Surprise

6 hot dogs sliced
1 dill pickle chopped
1 hard boiled egg chopped
1 small onion chopped
½ chunk of the small Velveeta brick, chopped
2 Tbsp mayonnaise, or Miracle Whip
1-2 Tbsp mustard
Package of hot dog buns

Mix all ingredients, except rolls, together in a bowl.

Fill hot dog rolls with the mixture and roll in foil.

Bake in oven for 20 minutes a 425º

Smores on a Stick

1 bag large marshmallows
1 bag chocolate chips
1 package graham crackers
sprinkles
lollipop sticks, found in the candymaking section of craft stores
waxed paper

Melt chocolate in a double boiler or microwave, stirring often until smooth.

Crush graham crackers in a large zippered plastic bag; roll with a rolling pin or crush with the back of a spoon until the crackers are the consistency of breadcrumbs.

Place crumbs in a bowl, add sprinkles and mix together.

Place a lollipop stick in a marshmallow, immerse the marshmallow in chocolate and then halfway into the crumb mixture.

Set on waxed paper to cool.

BLT Dip

1 lb bacon cooked crisp and crumbled
1 cup mayonnaise
1 cup sour cream
1/2 cup cream cheese
Iceberg lettuce shredded
2 large vine-ripe tomatoes, diced
1 small Vidalia, diced

Combine the mayonnaise, sour cream and cream cheese in a small bowl with a snap-on lid.

When well mixed, add 1/2 of the bacon, and the onion refrigerate until serving time.

When ready to serve combine ingredients in a large serving bowl by placing one layer of the mayonnaise mixture then a layer of lettuce tomatoes and bacon.

Strawberry Cheesecake Parfait

8 oz. whipped cream cheese
2 tbsp sugar
½ cup vanilla yogurt
4 grahm crackers crushed
2 cups fresh strawberries sliced

Mix cream cheese and sugar in a small bowl, gentely stir in yogurt.

In 4 wine glasses alternate layers of strawberries,yogurt mixture, and crumbs.

Refrigerate covered for up to 8 hrs

Crockpot Pulled Pork

pork shoulder roast, about 4 pounds
2 medium onions, thinly sliced
1 1/2 cups water
1 bottle (16 ounces) barbecue sauce
1 cup chopped onion

Place half of the thinly sliced onions in bottom of slow cooker; add pork and water, along with remaining onion slices.

Cover and cook on LOW for 8 to 10 hours or 4 to 5 hours on HIGH heat setting.

Drain liquid from slow cooker; place meat back in cooker.

Add barbecue sauce and chopped onion.

Cover and cook on LOW for 4 to 6 hours longer.

Stir occasionally.

Serve with warm split buns and coleslaw.

Crockpot Lemon Chicken

Crockpot Lemon Chicken

6 whole boneless skinless chicken breasts
1/2 cup all-purpose flour
1 teaspoon salt
1 tablespoon balsamic vinegar
3 tablespoons ketchup
3 tablespoons brown sugar
6 oz frozen lemonade concentrate
2 tablespoons cornstarch
1/4 cup water

Dredge the chicken in flour mixed with salt.

Shake off excess and brown in a hot skillet.
Remove chicken and put in the crockpot.

Mix the lemonade, brown sugar, vinegar (use regular vinegar if you prefer) and catsup and pour over the chicken.

Cook on high for 3-4 hours.

When ready to serve, remove the chicken to a warm platter and thicken the sauce with the cornstarch/water solution, and serve along with the chicken.

Pineapple Chicken

6 whole chicken breast halves without skin -- skinned and split
1 dash pepper
paprika to taste
20 ounces pineapple chunks in juice -- 1 can tidbits
2 tablespoons Dijon mustard
2 tablespoons soy sauce
1 clove garlic -- minced

Arrange chicken in bottom of crockpot.

Sprinkle with pepper and paprika.

In a small bowl, combine drained pineapple tidbits, mustard and soy sauce.

Pour over chicken.

Add minced garlic.

Cover and cook on LOW 7-9 hours or HIGH 3-4 hours.

Vegetable Beef Soup

1 to 1 1/2 lbs. of beef (cubed)
4 med. carrots (sliced)
1 med. onion (chopped)
3 stalks celery (sliced)
1 bag frozen corn
1 tsp. salt (optional)
2 qts. water
4 to 6 beef bouillon cubes

Simmer beef for 1/2 hour or until tender.
Add carrots, onion, celery and about 2 quarts water. Bring to boil. Add corn and bouillon cubes.

Stir and turn down to low and cook until done about 1/2 hour

Cheesey Bacon Bites

1 can refrigerated crescent rolls
1 8oz container cream cheese
1 3oz jar Bacon Pieces (NOT hard bacon bits)
1 medium onion, finely chopped
garlic salt to taste

Preheat oven to 400 degrees.

Allow cream cheese to soften to room temperature.

In a medium bowl mix cream cheese, bacon pieces, and onion. Toss in a healthy dash (1/4 teaspoon, roughly) of garlic salt. Mix well, set aside.

Open crescent rolls carefully. Unroll and cut down main center seam. You'll have two even rectangles.

Using a rolling pin or clean soda can, roll out first rectangle until it is about an 1/8th of an inch thick.

Spoon half of cream cheese mixture onto rectangle, smooth out. Starting with one long end, roll up jelly-roll style.

Repeat last two steps with other rectangle.

Using a very sharp knife, slice each roll into 1/2 inch sections (pinwheels).

Place pinwheels on a greased cookie sheet and bake for 20 minutes, or until golden brown.

Watermelon Pork Tenderloin with Watermelon Salsa

3 cups diced watermelon meat (approx to yield 2 cups juice)
3 jalapenos (leave jalapeno ribs and seeds in for max heat, out for less)
1 Tbsp. salt
2 c. granulated sugar
1/4 c. Midori liqueur (they say optional, I say YUM!)
2 lbs. pork tenderloin (I like to cube it and cook it on skewers - it's a LOT faster)
salt and pepper

Seed, then puree watermelon and jalapenos in blender. If injecting, strain through seive and return to blender. Add slat, sugar and Midori and blend for 2 minutes. Reserve 1 cup for basting (I just use the stuff I marinate with).

Poke and inject marinade throughout pork, or marinate overnight. After marinating, season meat with salt and pepper. Grill over direct heat long enough to establish some sexy grill marks, then finish grilling over a slower part of the grill. Baste the tenderloin periodically throughout the cooking process.

Watermelon Salsa:

2 c. watermelon, seeded and diced fine
1 red onion, julienned (I used 1 vidalia onion, diced fine)
1 granny smith apple, diced fine
2 cloves garlic, minced
1 mango, peeled and diced
2 jalapenos, seeded and diced fine
1 bunch cilantro, leaves only (the bunches at stores are usually too big, use your own judgement, and I chopped mine a bit)
2 Tbsp. sugar
2 limes, juice only
splash of rice wine vinegar
salt and pepper to taste

Thai Pockets

1 lb lean ground beef
1 red bell pepper
2 tbsp minced fresh ginger
2 cloves garlic minced or pressed
1/2 tsp red pepper flakes
1/2 cup chopped cilantro
3 tbsp peanut butter
2 tbsp soy sauce
2 tbsp lime juice
1 tbsp olive oil
4 pita breads
1 sliced or diced tomato
lettuce


Brown beef & crumble into tiny pieces; discard fat. Seed & thinly slice pepper. Add to beef along with ginger, garlic,& red pepper flakes. Add cilantro, peanut butter, soy sauce, lime juice & olive oil. Mix to blend together well.

Cut pita pockets in half & stuff with lettuce, tomato & meat mixture.

Lemon Thyme Dip

1½ cups sour cream
1 tbsp. chopped fresh or 1 tsp dried thyme leaves
1 tbsp grated lemon peel
2 tbsp lemon juice
½ tsp. salt
veggies for dipping

Mix all ingredients except vegetables in a bowl.

Cover and refrigerate 1 hour to blend flavors.

Creamsicle Cake

1 box orange cake mix
1 pkg orange Jell-O
2 cups boiling water

Frosting;

1 pkg orange Jell-O
1 pkg vanilla instant pudding
1 cup cold milk
8 oz Cool Whip

Put Jell-O & pudding in bowl.

Add milk.

Beat well, then add cool whip

Mix well.

Refrigerate.

Prepare cake according to directions on box.

Just before cake comes out of the oven, dissolve the Jell-O in boiling water. When cake is finished baking, with a meat fork, pierce holes in the hot cake through the bottom of the pan.

Pour the hot, dissolved Jell-O over the hot cake gently.

Put in refrigerator to set and cool.

When cooled spread with frosting.