Cupcake Recipes

Found these on a site called mingmakescupcakes and she said there's permission to reuse images so here they are! :)

Taco Cornbread Casserole

• 1 package (8 1/2 oz) corn bread/muffin mix 
•  1 egg 
•  1/3 cup milk 
•  3 cups cooked taco seasoned meat 
•  1 can black beans 
•  1 cup (8 oz) sour cream, light 
•  1 cup colby jack, cheddar or mexican cheese, shredded and divided 
•  1/2 cup onion, chopped 
•  1 medium tomato, chopped 
•  1 cup shredded lettuce 
•  1 can sliced olives (optional, I didn't use) 

 In a large bowl, combine the corn bread, egg and milk until blended. Spread into an 8 x 8 pan sprayed with cooking spray. Bake at 350 for 15 minutes. Combine taco meat and beans, spread over corn bread. Combine sour cream, 3/4 cup cheese and onion. Spread over meat mixture. Bake for 20 - 25 minutes longer or until heated through and cheese is melted. Sprinkle with tomato, lettuce and remaining 1/4 cup of cheese. (we'll double this four our family and have leftovers!)

Easy Christmas Candy

I remember this from when I was a kid!! I have a distinct memory of going to a friend of my mom's house and baking these...

Easy Christmas Candy

1 Sleeve Saltine crackers
1 Stick Butter
1 Cup Brown Sugar
2 Cups Chocolate Chips

On a baking sheet, spread out Saltine crackers. Melt butter and brown sugar in a saucepan over medium heat until gooey. Pour over crackers and bake at 350 degrees for 5 minutes or until bubbly. Remove from oven and sprinkle chocolate chips on top. Let sit for a few minutes until chocolate chips begin to melt. Then spread over crackers evenly with a spatula.
Stick in the freezer for an hour, or until chocolate hardens. Break into small pieces and put into gift containers or baggies. Store in the freezer until ready to eat or give away.

White Chicken Chili

White Bean Chicken Chili

Yield: 6 servings

Ingredients:

1 lb. boneless, skinless chicken breasts, cut into ½ -inch cubes

1 medium onion, chopped

1 ½ tsp. garlic powder

1 tbsp. oil

2 (15.5 oz) cans Great Northern beans, drained and rinsed

1 (14.5 oz) can chicken broth

2 (4 oz.) cans diced green chiles

1 tsp. salt

1 tsp. cumin

1 tsp. dried oregano

½ tsp. pepper

¼ tsp. cayenne pepper

1 cup reduced fat sour cream

½ cup whipping cream

fresh cilantro and paprika, for garnish

Directions:

In a large saucepan or Dutch oven, sauté chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chiles and seasonings.  Bring to a boil.  Reduce heat to a simmer; let simmer, uncovered, for 30 minutes.  Remove from the heat and stir in the sour cream and whipping cream.  Sprinkle with paprika and top with fresh cilantro for garnish, if desired. 

From annie's eats

Great tips on Freezing Apples

http://moneysavingmom.com/2011/09/how-to-use-bruised-and-shriveled-apples.html

Pumpkin scones

Pumpkin Scones

2 cups all purpose flour

1/4 cup plus 3 tablespoons granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

6 tablespoons cold butter, cut into 1-inch cubes

1/2 cup canned pumpkin (we used our fresh pumpkin puree)

3 tablespoons half-and-half

1 large egg

Powdered Sugar Glaze

1 cup plus 1 tablespoon powdered sugar

2 tablespoons milk

Spiced Glaze

1 cup plus 3 tablespoons powdered sugar

2 tablespoons milk

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Pinch of ground ginger

Pinch of ground cloves

Preheat your oven to 425 degrees and line a baking sheet with parchment paper.

In a mixing bowl,whisk together the pumpkin,half-and-half,and egg. Set aside.

Sift together into a large mixing bowl (or the bowl of your stand mixer) the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Add the cubed butter on top.

Now, either using a pastry blender or the paddle attachment of your stand mixer on medium speed, mix the butter and dry ingredients until your reach the consistency of coarse cornmeal (pieces of butter should be no larger than a small pea). Alternatively, you could probably do this step in your food processor, much like you would do for making pie crust.

Now gradually fold the wet ingredients into the dry ingredients. We used a spatula for this step, but had to use our hands in the end to get that last bit of flour to incorporate into a well formed dough ball. As you can see above, the dough is pretty ragged, but that’s just fine. The important thing is to make sure all the dry ingredients have been moistened well.

On a well-floured surface, flatten and form the dough into a 12″ x 4″ x 1″ thick rectangle.

Now, we debated over whether or not we did this step correctly (Christina??), but regardless the end results were just fine. Using a sharp knife or pizza cutter, divide the rectangle into three equal pieces, then slice each piece into four triangular pieces by making an “X” through them (we actually did one more cut that is not shown in the picture above, right down the center of the rectangle in the 12″ direction).

Place the triangle of dough on the parchment-lined baking sheet and bake for just 15 minutes, or until light brown. Remove to a cooling rack and let cool before icing.

Make up the powdered sugar glaze by mixing the milk and sugar until smooth, then paint the tops of the scones with the glaze using a pastry brush.

While the first glaze is drying (10 minutes or so), make up the spiced glaze by combining all ingredients and mixing until smooth. Drizzle onto the scones using your favorite drizzling method (we put the glaze in a small ziplock bag and snip off the corner, as shown above).

You should wait about an hour for the glaze to dry before serving, but we were only serving ourselves, so we waited about . . . hmmm . . . 2 minutes.

From: http://theshoeboxkitchen.wordpress.com/2010/10/06/pumpkin-scones/

CREAM CHEESE POTATO SOUP

4 c chicken broth

4 c potatoes, peeled and cubed

1/4 c onions, minced

1/2 tsp season salt

1/4 tsp pepper

1/4 tsp cayenne pepper

1 (8oz) package of cream cheese, cut into chunks

crumbled bacon

minced chives

cheddar cheese

Mix broth, potatoes, onion, and spices. Boil on med til potatoes are tender. Smash a few of the potatoes for thickening. Reduce to low heat. Add cream cheese. Heat, stirring til cheese melts.

Spoon into bowls and top w/bacon,chives and cheese.