Lemon Blossoms

I made these recently because I wanted to try out my new non-stick mini-muffin pan. I've had this recipe in my "try" file for awhile and I'm so glad I did!! The lemon cupcakes were very easy to make and I ended up with almost 5 dozen. There was enough glaze to completely dunk each muffin into it and then I let them dry on a wire wack with a paper towel below it. I passed these out to neighborhood friends b/c once you try them you don't won't to stop eating them. I will definitely make these again!!
Carissa


Lemon Blossoms

Serves: 5 dozen
1 8 1/2-ounce package yellow cake mix
1 (3 1/2-ounce) package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil

Glaze:
4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water

Preheat the oven to 350 degrees F. Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth. With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids

Four-Layer Delight Dessert

I've made different versions of this dessert and it is always a favorite at any get together. Here is one of the versions that I've made recently. Enjoy!

Carissa



Four-Layer Delight Dessert


1 cup flour

1 stick butter, melted

1/2 cup chopped pecans (or use graham cracker crumbs)

12 oz carton Cool Whip (divided)

8 oz cream cheese, softened

1 cup powdered sugar

2 small boxes Jello chocolate pudding

3 cup cold milk

First layer: Mix flour, butter and pecans and pat into bottom of 9x13 Pyrex dish. Bake 15 minutes at 375. Cool completely. Second layer: Mix 1 cup Cool Whip, cream cheese, and powdered sugar with electric mixer until fluffy. Spread on cooled crust. Third layer: Mix the pudding and milk for 2 minutes. Spread on top of previous layer. Fourth layer: Spread with remaining Cool Whip.
***Refrigerate for at least 4 hours before serving.

Cherry Chocolate Cake

Here is another recipe that I've tried lately....It would be perfect for Valentine's Day!!! Super easy to make but a nice change from your normal chocolate cake. My hubby said it was even better the next day cold straight out of the refrigerator.

Cherry Chocolate Cake

1 box Chocolate Cake mix
1 (21 oz.) can Cherry Pie Filling
2 Eggs, well beaten
2 tsp. Almond Extract

Beat by hand until moistened. Pour into a greased 9 x 13" cake pan. Bake at 350 degrees for 30 minutes or until toothpick is clean.

While cake is warm........
1/3 cup milk
1 cup sugar
5 T. margarine
1 cup semi-sweet chocolate chips

Bring milk, sugar and margarine to a boil over medium heat. Boil 1 minute stirring constantly. Remove from heat. Add chocolate chips. Stir until smooth and spread over cake to edges. Let cool.
Optional: Add 1 cup chopped walnuts to the chocolate mixture.

Angel Kisses

I decided to make Angel Kisses for my daughter's preschool Valentine's Day party. (There is also a girl in her class with a dairy allergy so I thought this might be something everyone can eat.) This recipe can be adapted by adding semi-sweet chocolate chips or chopped nuts. I added some red sugar sprinkles on top of some of the meringue cookies before baking. Simple ingredients which creates a unique treat! Enjoy!

Carissa

Angel Kisses

4 egg whites, stiffly beaten--(I used my hand mixer)

Then slowly & gradually add while mixing:

1 cup sugar

1 tsp vinegar

1 tsp. vanilla

dash of salt

--Continue to beat mixture until stiff.--Spoon onto cookie sheet (either lightly greased or butter covered parchment paper--they'll stick otherwise). I put a little sugar sprinkles inside the batter and on top of the meringues before baking. These don't expand during baking. Bake at 250 degrees for 50 minutes and then turn the oven off and leave the meringue kisses in the oven. Cool overnight inside the oven--don't open the door!

Crockpot Chocolate Delight

I've made this recipe several times for guests and it is always delicious!! This recipe simply cooks itself while you prepare dinner. Super yummy served warm with a dollop of Cool Whip or a scoop of vanilla ice cream. Enjoy!
Carissa


Crockpot Chocolate Delight

1 pkg. chocolate cake mix
8 oz. sour cream (not fat free)
1 pkg. instant chocolate pudding mix
1 cup chocolate chips
3/4 cup oil
4 eggs
1 cup water

Spray crockpot with cooking spray. Mix all ingredients by hand and pour into crockpot. Cook on Low 6-8 hours or High for 3-4 hours. Serve warm with ice cream or whipped cream.

Orange Brownies

I love Paula Deen!!!! I've been reading her cookbooks, watching her on t.v. and making her recipes for years. I first made this Paula Deen recipe for my bible study class over a year ago. It is delicious!!! A great change from your typical brownie or dessert!! It is definitely best saved for special occasions or to impress others. Enjoy!

Carissa


Orange Brownies

Serves: about 20 to 24 brownies

1 1/2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon salt
1 cup (2 sticks) butter, softened
4 eggs
2 teaspoons pure orange extract
1 teaspoon grated orange zest
1 recipe Orange Cream Cheese Frosting, recipe follows
Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Orange Brownies:
Stir together flour, granulated sugar, and salt in a bowl. Add butter, eggs, orange extract, and orange zest. Using a handheld electric mixer, beat until well blended. Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set. Remove from oven, allow to cool and pierce entire cake with a fork. Spread the Orange Cream Cheese Frosting over completely cooled brownies. Cut into squares.

Orange Cream Cheese Frosting:
1 (8-ounce) package cream cheese, softened
4 tablespoons softened butter
1 (1-pound) box confectioners' sugar
2 tablespoons orange zest
2 tablespoons orange juice

In a large mixing bowl, whip the butter and cream cheese together with a hand-held electric mixer. Gradually beat in the confectioners' sugar until it is all combined and smooth. Beat in the orange zest and juice. Spread over brownies.
Yield: enough frosting for 1 batch of brownies Prep Time: 10 minutes