April 25, 2008

Strawberry-Lemonade Cupcakes


These cupcakes are made with lemon cake mix. There's strawberry Jell-O inside and also in the frosting. They're sure to be a favorite!

1 box of lemon cake mix (I use Betty Crocker) and the ingredients called for on the box
Large package of Strawberry Jell-0, divided use
Remainder of the Jell-O package
1/4 tsp salt
2 tsp light corn syrup
1/4 tsp cream of tartar
1/3 cup water
3/4 cup sugar
2 egg whites
Garnish with strawberry slices and lemon twists, if desired

Prepare cake mix as directed on box. Fill cupcake paper liners half-full with batter, put 1/8 tsp of Jello powder in center and cover with more cake mix till cup is 3/4 full. (I sprinkled some on top too and gently swired it in till powder is wet.) Bake cupcakes according to box directions. Frosting: In top of double boiler, combine all ingredients. Place over rapidly boiling water. (Do not let water touch bottom of the pan.) Beat ingredients on high for 7 minutes or till stiff peaks form. Do not overcook. Remove from heat. Continue to beat about two minutes or till frosting holds a deep swirl. Cool the frosting in the refrigerator. After cooled, spread on the cupcakes. Top with fresh strawberry slices and lemon twists.

Number of servings: Makes 24 cupcakes

April 13, 2008

Peanut Butter Cup Cheesecake


This marbled sour cream cheese cake in a Nutter Butter cookie crust has Reeses' peanut butter cups through-out.

24 to 30 Nutter Butter cookies
1/2 cup melted butter
26 Reese's Peanut Butter Cups (regular size)
4-8 oz. pkgs. Philadelphia Cream Cheese
1 cup Sugar
1 cup Sour Cream
3 Tablespoons flour
1 Tablespoon Vanilla Extract
4 Eggs

Crust: Crush the Nutter Butter cookies and mix with the melted butter. Press onto the bottom of a 9" springform pan. Bake at 325 degrees for 10 minutes; remove from oven and arrange 6 of the peanut butter cups over the hot crust; let melt, spread slightly, then cool. Filling: Mix together Cream Cheese, Sugar, Sour cream, flour, and Vanilla; add eggs, one at a time, beating at low speed just until blended. Chop 10 of the remaining peanut butter cups; gently stir into mixture. Pour 3/4 of this mixture over the cooled crust. Melt the 10 remaining Peanut Butter Cups over very low heat, and mix with remaining cream cheese mixture. Pour in pan and swirl slightly with a narrow spatula or table knife. Bake at 325 degrees for 65-70 minutes. Let cool; put in refrigerator several hours or overnight.

Submitted By: paxcod13

April 8, 2008

Chocolate Peanut Butter Marshmallow Bars Recipe


At a Glance
Prep Time : 15min
Cook Time : 20min
Course : Cookies and Candy, Dessert
Special : Caffeine-Free, Easy, Egg-Free, Few Ingredients, For Kids, Large Quantity, Non-Alcoholic, Quick, Vegetarian
Type of Prep : Bake
Cuisine : U.S. Regional
Occasion : Back to School, Birthdays, Christmas, Easter, Fall, Family Dinner, Labor /Memorial Day, Party, Shower, Spring, Summer, Superbowl, Winter

If you love fluffernutters, you'll love these. Using a cake mix and jarred marshmallow fluff makes these quick and easy to put together. These are as rich as a candy bar, so cut into small bars.
1 stick (8 Tbsp or 1/2 cup) butter, melted but not hot
1 box (18.25 ounces) dark chocolate cake mix
1 (16 ounces) jar marshmallow fluff
1 cup peanut butter, chunky or smooth
Preheat oven to 350 F. Line a 9 x 13-inch baking pan with non-stick foil.

In a large bowl, combine cake mix and melted butter with a fork until crumbly.

Remove 3/4 cup and set aside. Spread the remainder of the cake mix crumbles evenly over the bottom of the prepared baking pan.

Remove lid of marshmallow fluff and warm in the microwave on High for 30 seconds. Drop dollops of marshmallow fluff evenly over the cake mix crumbles. Gently smooth marshmallow fluff over the crumbles, without dislodging the bottom layer.

Warm the peanut butter in the microwave 30 seconds on High. Drizzle evenly over the marshmallow layer.

Sprinkle reserved cake mix crumbles over the top of the top layer.

Bake 15 to 20 minutes, until marshmallow pops through and begins to lightly brown.

Cool completely before cutting. These are very rich, like candy bars, so cut them small. Store covered at room temperature.

Yield: 24 to 36 servings, depending on cut size

From Peggy Trowbridge Filippone,