black forest cupcakes

1 pkg. (2-layer size) chocolate cake mix

1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

1 egg

2 Tbsp.  sugar

1 can (20 oz.) cherry pie filling, divided

1-1/2 cups  thawed COOL WHIP Whipped Topping

 

PREHEAT oven to 350°F. Prepare cake batter as directed on package; set aside. Mix cream cheese, egg and sugar until well blended.
REMOVE 3/4 cup of the pie filling for garnish; set aside. Spoon 2 Tbsp. of the cake batter into each of 24 paper-lined medium muffin cups. Top each with 1 Tbsp. each of the cream cheese mixture and remaining pie filling. Cover evenly with remaining cake batter.
BAKE 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely. Top cupcakes with whipped topping and remaining pie filling just before serving.

from Kraft website

easy oven fries

1. In large bowl, toss 2 pounds russet potatoes (about 4 medium; cut into ½-inch-thick sticks) with your choice of seasonings (play around with this to suit your families' taste buds. We like garlic on ours)
2. Lay potatoes on a cookie sheet lined with nonstick aluminum foil (you can use cooking spray as well).Roast at 425° F, stirring and flipping every 15 minutes, until golden brown and crisp, 35 to 45 minutes.

sloppy joe casserole

2 (10 ounce) cans refrigerated biscuit dough

1 pound ground beef or ground turkey

1 (15 ounce) can sloppy joe sauce

1 small onion, chopped

1 small green bell pepper, seeded and chopped

1/4 teaspoon garlic salt

1/4 teaspoon ground black pepper

2 cups shredded Cheddar cheese

1. Preheat the oven to 350 degrees . Cut the biscuit dough into quarters and press to cover the bottom of a 9x13 inch baking dish.
2. Place the ground beef into a skillet over medium heat. Cook, stirring to crumble, until no longer pink. Add the onion and bell pepper about halfway through, cooking and stirring until tender. Drain off excess grease and stir in the sloppy Joe sauce. Season with garlic salt and pepper. Pour the mixture over the biscuits and spread to cover evenly.
3. Bake in the preheated oven until the biscuits are cooked through, about 20 minutes. Remove from the oven and sprinkle the cheese on top. Return to the oven until the cheese has melted, about 10 more minutes

For this I won't use the canned sauce.  I will make my own sloppy joe recipe and put that into the pan on the dough. 

oreo surprise cupcakes

1 pkg. (2-layer size) chocolate cake mix

1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

1 egg

2 Tbsp.  sugar

48 Mini OREO Bite Size Chocolate Sandwich Cookies

1-1/2 cups  thawed COOL WHIP Whipped Topping

HEAT oven to 350°F.

PREPARE cake batter as directed on package. Mix cream cheese, egg and sugar until well blended.
SPOON half the cake batter into 24 paper-lined muffin cups. Top each with about 1-1/2 tsp. cream cheese mixture and 1 cookie; cover with remaining cake batter.
BAKE 19 to 22 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely.
FROST with COOL WHIP. Top with remaining cookies. Frosted cupcakes can be stored in refrigerator up to 3 days

from Kraft website.

peach cobbler

INGREDIENTS

1/3 cup sugar

1 tablespoon cornstarch

1/4 teaspoon ground cinnamon

6 peaches, peeled, cut into 1/2-inch slices (6 cups)

2 tablespoons water

2 teaspoons lemon juice

1 cup baking mix

2 tablespoons sugar

1/3 cup milk

1 tablespoon butter or margarine, melted

Sweetened whipped cream, if desired

 

DIRECTIONS

• Heat oven to 400°F. In 4-quart saucepan, mix 1/3 cup sugar, the cornstarch and cinnamon. Stir in peaches, water and lemon juice. Heat to boiling, stirring constantly; boil and stir 1 minute. Pour into ungreased 8- or 9-inch square (2-quart) glass baking dish.
• In medium bowl, stir baking mix, 1 tablespoon of the sugar, the milk and melted butter until soft dough forms.
• Drop dough by 6 tablespoonfuls onto hot peach mixture. Sprinkle remaining 1 tablespoon sugar over dough.
• Bake 20 to 25 minutes or until golden brown. Serve with whipped cream.

Twice baked potatoes

4 large baking potatoes

1/4 cup sour cream

dash of milk

garlic salt to taste

1 or 2 tablespoons butter

1 1/4 cups shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees
2. Clean and scrub baking potatoes. Pierce skin with a fork once or twice. Bake at 350 degrees  for approximately 1 hour or until the potatoes are soft and firm.
3. Let potatoes cool slightly. Cut baked potatoes in half and scoop out pulp within 1/4 inch of the shell edge. Mash the pulp with sour cream, milk, garlic salt and butter to taste. Stuff shells with mashed pulp mixture sprinkle tops with grated cheddar cheese. Place potatoes on a baking sheet and bake at 350 degrees  for 15 minutes or until cheese is melted and bubbly.

potato skins

6 medium potatoes

1 lb. hamburger

1/2 cup onions, chopped

1 teaspoon pepper

1 teaspoon salt

1 package taco seasoning

1 (12 oz.) package mozzarella cheese

2 (12 oz.) packages cheddar cheese

onion chives

bacon bits

sour cream

Brown hamburger with onions. Add salt & pepper; drain grease. Add taco seasoning and simmer.

Bake potatoes and cut in half lengthwise. Scoop out center of potato, leaving 1/4" around edges. Place potatoes in baking dish and sprinkle with cheddar cheese.

Add about 2 tablespoons seasoned hamburger and top with mozzarella and cheddar cheese. Sprinkle on onion, chives and bacon bits. Heat until cheese is melted.

ranch roasted potatoes

1 packet Ranch Dressing mix

2 lbs. small red potatoes, quartered

1/4 cup vegetable oil

 

Place potatoes in plastic bag and add oil. Toss to coat.

Add dressing mix and toss to coat again.

Place in ungreased baking pan and bake at 450' for 35 minutes or until tender.

cake mix cookies

1 package of cake mix (any flavor)
1 large egg
1/4 cup of oil
1/4 cup of water
1 cup of chopped nuts, raisins, oatmeal, coconut, chocolate chips, etc. (anything you like in cookies)

Preheat oven to 350°F. Combine cake mix, egg, oil, and water. Beat until well blended. Stir in remaining ingredient (s).
Drop by teaspoon about 1 inch apart onto greased cooke sheet.
Bake for 15 minutes or until done.

roasted red potatoes

Ingredients

• 2 pounds small red new potatoes, halved
• 1/4 cup olive oil
• 1 teaspoon Salt and freshly ground black pepper
• garlic powder
• italian seasoning
• rosemary
• thyme

Directions

1. Adjust oven rack to lowest position and heat oven to 450 degrees. Toss potatoes with oil and seasonings. Arrange, cut side down, on a large lipped cookie sheet or jellyroll pan.
2. Roast until tender and golden brown, about 30 minutes (check after 20 minutes). Transfer to a serving dish.

BBQ chicken pizza

Toppings:
6 oz mozzerella cheese, shredded
2 slices cooked, crumbled bacon
1/2 bell pepper diced
1 roma tomato diced
1 onion chopped thinly
sliced black olives
1/2 bottle of bbq sauce
3-5 oz left-over chicken (or cook a chicken breast and shred)

use a premade crust or buy a package of pizza crust mix.  Super cheap.  I think they are about 50 cents at Walmart. Prepare crust, top with BBQ sauce, then other toppings. Following baking instructions on package

baked pork chops

3 medium-sized onions, cut in half and sliced

1/4 cup olive oil

4 center-cut pork loin chops (about 1½ pounds total), ¾ inch thick

1 egg, beaten

1 cup Italian-flavored bread crumbs

¹/4 teaspoon salt

¹/4 teaspoon black pepper

Nonstick cooking spray

Instructions

1. Preheat the oven to 400°F. In a 9" x 13" baking dish, combine the oil, and onions.
   
2. Place the egg in a shallow dish. Place the bread crumbs in a another shallow dish. Dip the pork chops in the egg then in the bread crumbs, coating completely.
   
3. Place the chops on top of the onions and sprinkle with the salt and pepper; coat lightly with the cooking spray. Bake for 35 to 40 minutes, or until the chops are cooked through.
   

cinnamon apple bake

4 large baking apples, peeled and sliced
1/4 cup apple juice
1 teaspoon cinnamon sugar mixture


Topping
1/3 cup brown sugar
1/4 cup flour
1/2 tablespoon cinnamon
4 tablespoons butter or margarine

Preheat oven to 350 degrees. Grease a 9x 13 inch baking pan.

Choose a baking type apple such as Golden Delicious for this recipe.

Peel apples and cut each apple into 16 slices. Arrange apple slices in the pan. Pour apple juice on top. Sprinkle with cinnamon sugar mixture.

In a small bowl, combine brown sugar, flour, and cinnamon. Add butter and cut into flour mixture with a knife or pastry blender until mixture resembles coarse corn meal. Sprinkle evenly over apples.

Bake uncovered at 350 for 50 - 60 minutes or until apples are tender and topping is golden brown

pumpkin bars

Ingredients

• 2 cups all-purpose flour
• 2 cups white sugar
• 1 cup vegetable oil
• 2 teaspoons baking powder
• 2 teaspoons salt
• 2 teaspoons ground cinnamon
• 4 eggs
• 2 cups canned pumpkin
• 2 teaspoons baking soda

Preheat oven to 350 degrees F. Grease two 9 x 13 pans. Mix all ingredients until well blended. Bake for 25 minutes. Cool and frost bars with Cream Cheese Frosting.

cream cheese frosting

1 (8 ounce) package cream cheese, softened

1/4 cup butter, softened

1- 1 1/2 cups powdered sugar (more for a sweeter taste)

1 teaspoon vanilla extract

1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

black bottom cupcakes

Cream cheese Filling:

8 ounces  cream cheese, room temperature

1/3 cup  granulated white sugar

1 large egg

1/2 teaspoon pure vanilla extract

Chocolate Cupcakes:

1 1/2 cups all purpose flour

1 cup  granulated white sugar

1/3 cup natural unsweetened cocoa powder (not Dutch processed)

1 teaspoon baking soda

1/4 teaspoon salt

1 cup  water

1/3 cup corn or canola oil

1 tablespoon white vinegar

1 teaspoon vanilla extract

Cream Cheese Filling: In your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside while you make the Chocolate Cupcake batter.

Chocolate Cupcakes: In a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl mix the water, oil, vinegar, and vanilla extract. Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth. Evenly divide the batter among the 12 muffin cups. Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.

Bake in the preheated oven for about 25 minutes, or until the cream cheese filling is a little brown and the cupcakes feel springy to the touch (a toothpick inserted into the chocolate part of the cupcake will come out clean). Remove from oven and place on a wire rack to cool.

The cupcakes can be stored in the refrigerator for about 3 - 4 days.

Preheat oven to 350 degrees F and line 12 muffin cups with paper liners.

from scratch devil's food cake

1/2 c shortening (can use butter)
1 1/2 c sugar
2 egg
1/2 c cocoa
2 cups flour
1 1/2 tsp baking soda
1 c sour milk or buttermilk
1 tsp vanilla

Preheat oven to 375.  mix together flour, baking soda and cocoa.  In a seperate bowl, beat softened shortening.  Add sugar and beat.  Add in eggs one at a time while mxing.  Add in vanilla and beat. Add sifted dry ingredient and sour milk alternately while beating.  Pour into greased cake pan and bake until tester comes out clean 25-35 minutes. 

Make your own buttermilk

just under one cup of milk
1 tablespoon lemon juice or white vinegar.  Stir together and let sit for 5 minutes. 

herb and garlic baked chicken

2 bone in chicken breasts
2 tablespoons butter
garlic powder
italian seasoning

Place defrosted chicken in a baking dish.  Push 1 tablespoon of butter under the skin of each breast.  Sprinkle chicken with seasonings. Cover pan with aluminum foil and bake at 350 for 35-50 minutes.  I used a meat thermometer to check for doneness.  Should be 170 degrees internally when done.

bread machine breadsticks

• 1 1/2 cup water
• 1 tablespoon Olive oil
• 2 tablespoons dry milk
• 2 cups all-purpose flour
• 2 cups bread flour
• 2 teaspoons sugar
• 2 teaspoons salt
• 2 teaspoons active dry yeast

Preparation:

Add ingredients to bread machine.
Use the dough cycle. Remove dough to floured surface when done. Roll pieces of dough into stick shapes.  Place on baking sheet sprayed with butter flavored cooking spray.  Let rise for a couple hours until doubled in size.  Spray with butter flavored cooking spray and sprinkle on garlic powder.

Bake at 350 for 15-20 minutes.  Checking after 10 minutes and flipping over if bottoms are brown and tops are not.

Brush garlic butter on after baking. 

garlic butter

3 tablespoons butter

1-2 teaspoons minced garlic

1 tablespoon olive oil. 

cook in a small pot until butter is melted.  Stirring constantly.

You can also use this dough recipe to make a garlic roll as pictured below.  Instead of rolling into stick shape, just pull off pieces of dough to form a roll. 

My littlest helper making "fred sticks"

Garlic roll using the above recipe

Kait's birthday ribs

1 rack of baby back ribs
1/2 bottle of BBQ sauce
sliced onion

Line cake pan with aluminum foil.  Spray with cooking spray. Lay defrosted ribs on the foil. cover with onions.  Bake at 350 for 1 hour 45 minutes.  Cover with BBQ sauce and back for final 15 minutes.

cinnamon raisin biscuits (similar to Hardee's)

4 cups self-rising flour
3/4 cup shortening
2 cups milk or buttermilk
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1/3 cup granulated sugar
3 teaspoons cinnamon
1 cup raisins
1.Mix flour, baking powder, salt, baking soda and sugar.
2.Blend in shortening with a fork until mixture is fine.
3.Add milk and stir until just mixed. Add raisins and mix.
4.Add cinnamon and mix until swirled through batter. Do not mix batter any more than you have to.
5.Scrape batter onto well floured surface. Flour top and pat down with hands until 1/2-inch thick.
6.Cut with 2-inch cutter and place on greased baking pan.
7.Bake at 400°F for 10-15 minutes until golden brown.
8.Frost with powdered sugar glaze icing.

I didn't have self rising flour so I added another 2 tsp of baking powder and another tsp of salt. I used regular shortening but think butter flavor might taste a bit better but IDK for sure.

I used 1 1/2 cups raisins and dried cranberries. We cut the dough with a egg shaped cookie cutter.

For the glaze I just dumped powder sugar in a bowl and added a dash of milk and a dash of vanilla. I mixed and it was a bit dry yet so I added just a dash more milk and it worked well. it called for whole milk but skim worked just fine.