Baby Cakes Cupcakes

Baby Cakes cupcakes
Cupcake Batter Ingredients:
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons double-acting baking powder
2 1/4 cups all-purpose flour
3 eggs
1/4 cup clover honey
1/2 cup light brown sugar
3/4 cup granulated sugar
3/4 cup unsalted butter, softened
2 teaspoons ground cinnamon
1 (4-ounce) jar pumpkins with pears baby food (recommended: Nature's Goodness brand)
2 (4-ounce) jars applesauce and apricots baby food (recommended: Earth's Best brand)
1/2 cup ground pecans
Frosting Ingredients:
1 teaspoon almond extract
2 teaspoons vanilla extract
4 tablespoons sweetened condensed milk
4 ounces cream cheese, softened
3/4 cup unsalted butter, softened
1 1/4 cups powdered sugar
1/4 cup ground pecans
Special equipment: 2 (12-cup) mini muffin pans
Directions
Preheat the oven to 350 degrees F.
In a small mixing bowl add the baking soda, salt, baking powder and flour. Mix thoroughly with a fork and set aside. In a large mixing bowl add the eggs, honey, both sugars and butter. Mix until smooth using a hand mixer. Add the cinnamon and baby food. Mix until smooth. Using a rubber spatula fold in the pecans. Slowly add the flour mixture using a sifter and fold in until ingredients are evenly mixed.Place 24 mini baking cups (2-inch, nonfoil) into each hole of the mini muffin pan. Place a 1-gallon resealable freezer bag into a bowl (for support) and pour the cupcake batter into the bag. Seal the bag and cut the tip off 1 of the bottom corners of the bag. Squeeze the batter into each baking cup, filling them only 3/4 of the way full. Place the mini muffin pan in the oven on the center rack. Bake for 12 minutes.
Frosting:
In a small mixing bowl add the extracts, milk, cream cheese, butter and powdered sugar. Mix until smooth and creamy using a hand mixer. When the cupcakes are done baking remove each cupcake from the pan and place on a cooling rack. Place the cooling rack in the refrigerator for 5 to 7 minutes.
Once the cupcakes are cooled remove them from the refrigerator. Frost each cupcake by putting a generous dollop of frosting on the top with a spoon. Garnish top with ground pecans and they are ready to serve.

Thankful / Blessings mix

Bugles: Shaped like a cornucopia or Horn of Plenty, a symbol of our nation’s abundance.

Pretzels: Arms folded in prayer, a freedom sought by those who founded our country.

Candy Corn: The sacrifices of the Pilgrim’s first winter. Food was so scarce that settlers survived on just a few kernels of corn a day.

Nuts or Seeds: Promise of a future harvest, one we will reap only if seeds are planted and tended with diligence.

Dried Fruits: Harvest gifts from our bountiful land.

M & M: Memories of those who came before us to lead us into a blessed future.

Hershey’‘s Kisses: The love of family and friends that sweetens our lives.

Enjoy the blessings of this
Thanksgiving Season!

Red Hot Valentine Popcorn

1 cup butter or margarine
1/2 cup white Karo syrup
1 Pkg. (9oz) Red Hots
8 qts. popped popcorn (I think a little less is better)
Combne butter, corn syurup and redhots in a heavy saucepan.Boil for 5 minutes. Pour over popped corn and mix well. Pour onto a greased cookie sheet and bake @ 225 degrees for one hour. Stir several times. (I remove pan from the oven and turn with tongs.) Remove from oven and allow to cool. Break apart and store in an airtight container.

Thai Chicken and Coconut Soup w Noodles

Serves: 4

1 1/2 tablespoon(s) cooking oil
1 small onion, chopped
4 cloves garlic, minced
1 1/2 teaspoon(s) ground coriander
1/2 teaspoon(s) ground ginger
1/4 teaspoon(s) fresh-ground black pepper
1/8 teaspoon(s) cayenne
1 quart(s) canned low-sodium chicken broth or homemade stock
2 cup(s) canned unsweetened coconut milk
5 teaspoon(s) Asian fish sauce (nam pla or nuoc mam) or soy sauce
1 3/4 teaspoon(s) salt
2 strip(s) (3-inch-long) lime zest
1/2 pound(s) egg fettuccine
1 pound(s) boneless, skinless chicken breasts (about 3), cut into 14-inch slices
2 tablespoon(s) lime juice
3 tablespoon(s) chopped cilantro (optional)
Directions
In a large pot, heat the cooking oil over moderately low heat. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic, coriander, ginger, black pepper and cayenne; cook, stirring, for 30 seconds.
Add the broth, coconut milk, fish sauce, salt and lime zest. Bring to a simmer, stirring occasionally. Reduce the heat and simmer, partially covered, for 10 minutes.
Meanwhile, in a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Drain.
Add the chicken to the soup and simmer until just done, about 1 1/2 minutes. Remove the pot from the heat and stir in the fettuccine, lime juice and cilantro, if using. Serve the soup in bowls with a fork and spoon.
Notes: Asian fish sauce is available at Asian markets and some supermarkets

Alfredo Sauce

1c. water
2T. flour
3T. Dry Milk Powder
1/4t. salt
1/8t. pepper
2T. Butter
1c. parmesan cheese
2T cream cheese
1t. garlic powder
Bring water to boil. Blend all dry ingredients and beat into boiling water. Reduce heat and cook 1 min. Add butter, parmesan cheese, and cream cheese and melt down and simmer for 10 min.

Easy Chicken Pot Pie

3 cups chopped cooked chicken
1 pkg frozen vegetable blend
1 can cream of chicken soup
1/2 cup milk
1 egg
1 cup all-purpose baking mix
Directions:preheat oven to 400mix soup, vegetables and chicken in 9 inch pie platemix milk, egg and baking mix. pour over chicken mixture. Bake 30 min or until golden.

Neiman-Marcus Cookies

NEIMAN-MARCUS COOKIES (Recipe may be> halved)
2 cups butter
24 oz. chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. baking soda
1 tsp. salt
2 cups sugar
1 (8 oz.) Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)
Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar, and nuts. Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees.Makes 112 cookies.

Chicken Divan

2 bags frozen broccoli (or enough to cover a 9x13 pan) sometimes I use 1 bag, sometimes more. :)4 cups cooked, cubed chickenLayer broccoli on bottom of 9x13 pan and chicken on top of that.
Separately mix:2 cans cream of chicken soup1 cup mayo (lite)1 tsp curryOptional: add 1 cup instant brown rice and 1 cup water for a thicker casserole (I usually add rice)
Pour mixture over top of broccoli and chicken. Sprinkle with 1/2 cup cheddar cheese and paprika!
Bake at 350 degrees for 40 minutes.
It's super yummy! Sometimes I half it if I am just making it for 2 or 3 people. Who doesn't love broccoli and chicken!?

Lawry's Spinning Salad

MAKES 6 SERVINGS
1 small head Romaine lettuce, torn into bite-size pieces

1 small head iceberg lettuce, torn into bite-size pieces

1/2 cup baby spinach leaves or watercress, torn into sprigs

1 cup shoestring beets, well drained

1 hard boiled egg, peeled and sieved

Seasoned salt, to taste

Seasoned pepper, to taste

3/4 cup Lawry's classic vintage dressing (recipe follows)

12 cherry or teardrop tomatoesSourdough croutons

In a large salad bowl, combine lettuces, spinach or watercress, beets and egg. Sprinkle with seasoned salt and pepper. Toss with dressing (recipe below). Garnish each serving with cherry tomatoes and croutons.
Nutrition facts per serving (not including dressing): 70 calories, 2 g fat, 0 g saturated fat, 35 mg cholesterol, 11 g carbohydrates, 4 g protein, 82 mg sodium, 4 g fiber

LAWRY'S VINTAGE DRESSING
MAKES 1 CUP
3 tablespoons cider vinegar

3 tablespoons water

2 tablespoons applesauce

2 teaspoons Worcestershire sauce

1-1/2 teaspoons dry sherry

1-1/2 teaspoons seasoned salt

1 teaspoon sugar

1/2 teaspoon paprika

1/4 teaspoon garlic powder with parsley

2 drops hot pepper sauce

1/2 cup vegetable oil

In a blender, combine vinegar, water, applesauce, Worcestershire sauce, sherry, seasoned salt, sugar, paprika, garlic powder and hot pepper sauce. Blend on high until combined, about 30 seconds. With the motor running on high speed, slowly add oil through the pour hole on the lid (remove center of lid) until combined, about 2 minutes. Refrigerate several hours before serving. Nutrition facts per tablespoon: 170 calories, 18 g fat, 2 g saturated fat, 0 mg cholesterol, 2 g carbohydrates, 0 g protein, 399 mg sodium, 0 g fiber

PF Chang's Lettuce Wraps

8 dried shiitake mushrooms
1 Teaspoon cornstarch
2 Teaspoon dry sherry
2 Teaspoon water
salt and pepper
1−1/2 pounds boneless, skinless chicken
5 Tablespoon oil
1 Teaspoon fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilis, (optional)
8 Ounce can bamboo shoots, minced
8 Ounce can waterchestnuts, minced
1 package cellophane Chinese rice noodles, prepared according to package
Cooking Sauce:
1 Tablespoon Hoisin sauce
1 Tablespoon soy sauce
1 Tablespoon dry sherry
2 Tablespoon oyster sauce
2 Tablespoon water
1 tsp. sesame oil
1 tsp. sugar
2 tsp. cornstarch
Iceburg lettuce "cups"
Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and
discard woody stems. Minces mushrooms. Set aside. Mix all ingredients for
cooking sauce in bowl, and set aside. In medium bowl, combine cornstarch,
sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken
thoroughly. Stir in 1 tsp. oil and let sit 15 minutes to marinate. Heat wok
or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and
stir fry for about 3−4 minutes. Set aside. Add 2 TBSP oil to pan. Add
ginger, garlic, chilies(if desired), and onion; stir fry about a minute or
so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional
2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. Cook until
thickened and hot. Break cooked cellophane noodles into small pieces, and
cover bottom of serving dish with them. Then pour chicken mixture on top of
noodles. Spoon into lettuce leaf and roll.

German Pancakes

6 eggs1 c. milk1 c. flour5 tbsp. butter1/8 tsp. salt
Preheat oven to 450 degrees. Melt butter in large cake pan. Beat eggs until lemon colored. Mix in flour, milk and salt. Pour batter in pan. Cook 15 minutes. Serve with warm maple syrup.

Lemon Meringue Cookies

6 large egg whites, at room temperature
2 teaspoon(s) fresh lemon juice
1/8 teaspoon(s) salt
1 teaspoon(s) pure lemon extract
1 teaspoon(s) pure vanilla extract
1 1/4 cup(s) sugar
Directions
1. Make the meringues: Preheat oven to 200 degrees F. Line 2 baking pans with parchment paper and set aside. Place egg whites, lemon juice, and salt in a large bowl and beat using a mixer set on low speed until foamy. Add the extracts, increase mixer speed to medium, and add the sugar in a slow, continuous stream. Increase speed to medium high and continue beating until egg whites form satiny, stiff peaks.
2. Bake the cookies: Fit a large piping bag with a large star tip and fill with meringue. Pipe 3-inch S shapes onto prepared baking sheets. Bake without opening oven for 1 hour. Reduce temperature to 175 degrees F and continue to bake for 2 more hours or until cookies are completely dry. Transfer the cookies, on the parchment, to a wire rack to cool -- about 45 minutes. Store in an airtight container for up to 1 week.

Cornucopia

Use a double boiler to steam sugar cones. Takes almost two minutes to get them just soft enough to bend and they set up really fast as they cool. Fill and decorate how ever you want! (Comet cones worked better for me than Joy cones)

Acorns

Make Peanutbutter Taffy, roll into acorn shapes, dip in melted chocolate almond bark, roll in chopped nuts, poke little pretzel stick in top. Wala!

Chiffon Pumpkin Pie

Ingredients:Serves 8
1 envelope unflavored gelatin
3/4 cup sugar
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/4 tsp. ground ginger
1/2 tsp. ground nutmeg
3/4 cup milk
2 large eggs , separated, yolks beaten
1 cup canned pumpkin
4 1/2 cups heavy cream , whipped
1 (9-inch) graham cracker crust
Shaved dark chocolate
Combine gelatin, 1/2 cup of sugar, salt, cinnamon, allspice, ginger and nutmeg in a saucepan. Stir in milk, egg yolks and pumpkin. Cook over medium heat until thick. Chill saucepan in refrigerator until partially set—about 1 hour. In a bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup of sugar and continue beating until stiff peaks form. Fold in 1/2 cup of whipped cream. Fold egg white mixture into filling. Pour filling into pie crust and chill for 1 hour. Just before serving, top with remaining whipped cream and sprinkle some shaved dark chocolate on top.

Jalapeno sauce

In Blender:
2 c. mayonnaise
1 clove garlic
3/4 bunch of cilantro
2 T. water
2 T. vinegar
1/4 tsp. pepper
1/2 tsp. salt
1 jalapeno halved & seeded

Very good on navajo tacos and anything Mexican or where ever you would use ranch!

Cafe Rio Chicken

1 small bottle Kraft Zesty Italian Dressing ( I used the mix and made it as per directions)

1 T chili powder

1 T cumin

3 cloves garlic—minced

5 lbs chicken breast
Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour

Chocolate Cake in a Mug

5 MINUTE CHOCOLATE MUG CAKE
1 Coffee Mug

4 tablespoons flour (that's plain flour, not self-rising)

4 tablespoons sugar

2 tablespoons baking cocoa

1 egg

3 tablespoons milk

3 tablespoons oil

3 tablespoons chocolate chips (optional)

some nuts (optional)

Small splash of vanilla
Add dry ingredients to mug, and mix well . Add the egg and mix thoroughly.Pour in the milk and oil and mix well.Add the chocolate chips (if using) and vanilla, and mix again.Put your mug in the microwave and cook for 3 minutes on high.The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired. EAT!(this can serve 2 if you want to share!)
And why is this the most dangerous cake recipe in the world?Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

Raspberry Snow

Lrg. Raspberry Jello
2 pkg. frozen raspberries
can of applesauce
16 oz sour cream
bag of mini marshmallows

Add 2C hot water to jello and add applesauce. Add frozen raspberries, pour in 9X13 pan and refrigerate. Mix sour cream and marshmallows and top jello with mixture. Refrigerate overnight or with plenty of time to flavor. You can also make a not so tart strawberry version, just chop up some frozen strawberries.*do not cover with tin foil, makes it taste funny
*Haleigh favorite

Orange or Pineapple Tapioca Salad

3 C. Water

2 tapioca jello

1 small orange or pineapple jello

1 small tub cool whip

1 can drained mandarin oranges or pineapple tidbits

Boil water add tapioca stir until starts to thicken add jello stir til dissolved, let cool, add cool whip and fruit. Refrigerate. Mmmm.