RED VELVET CUPCAKES WITH FROSTING

RED VELVET CUPCAKES

I tried to use this recipe as a Barbie cake for Abagail's 2nd birthday. It did not work. It feel apart and the sides burned. But the inside tasted really good and the frosting is divine. So I would like to try them as cupcakes. Paula Deen suggest topping them with a strawberry or raspberry and chopped pecans.

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3-4 TBSP cocoa powder
• 1 cup vegetable oil
• 1 1/2 cups buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

BUTTER CREME FROSTING

Used this for Abagail's 2nd year birthday cake. It was a 2 tier 9" cake. Makes a lot. Had quite a bit left over.

Update: This frosting is so so good dipped in strawberries and pecans.  Yum!

1 cup butter, softened

1# cream cheese, softened

1 tsp vanilla

4 cups powdered sugar

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

SPAGHETTI

SPAGHETTI

We liked this. It was a nice variation. Jackson said it was one of his favorite meals.

Cook 1 # beef or turkey. Stir in 4 oz cream cheese that has been cubed. Add 24 oz. spaghetti sauce and cook about 3 minutes.

Cook noodles (used whole grain).

NAVAJO TACOS

see recipe for bread we liked (Beef-Stuffed Sopaipillas - Taste of Home Contestant Winning 2006 pg 124) SEE BELOW FOR RECIPE

UPDATE 4/3/18: Abagail wants this for her birthday.

NAVAJO TACOS

A family favorite!

We really like the below recipe or we use canned chili beans. Jill uses 2 very large cans of Ranch Style Beans and 3T brown sugar.

1# & 14 oz. canned pinto beans

2 - 15oz cans (3 cups) tomato sauce, divided - 1 1/2 cup each time

1/4 tsp pepper

1/4 tsp Italian seasonings

1/4 tsp cilantro (I haven't always added)

1/4 tsp lemon pepper

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12 oz. ground beef

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1/4 cup & 2 T salsa

tomato sauce - 1 1/2 cups

Drain and rinse pinto beans. Place in a saucepan with next 5 ingredients. Cover and cook over low heat. Check and stir often. Add tiny amounts of water if beans appear to be drying out. Meanwhile brown ground beef in skillet. Add ground beef to pinto beans and then add rest of tomato sauce and salsa. Cook over low heat.

I have never tried the below recipe (got it from Jill). Lately, I have been making them on the day I make bread or use Rhodes bread/rolls thawed and fried.

UPDATE 8/22/18 We love this recipe.  Make a hole in the middle and keep semi-thick.  Next time I want to try frying in cooking dutch pan.

(see above for recipe we like to use for the bread)

Navajo Tacos

3 cups warm water

1/2 cup sugar

1 pkg. rapid rise yeast

Stir this in a bowl and cover it with a towel for about 15 minutes.

Add

2 tsp. salt

1/4 c. oil

7-8 cups flour

Knead your bread for about 3-5 minutes. You do not neet to let this rise. I usually cover it and let it sit for about 15 minutes. Roll your dough into circles and poke a small hole in the middle with your finger. Fry it and enjoy.


BEEF-STUFFED SOPAIPILLAS
TASTE OF HOME 2006 pg. 124 (makes 4)
We put on top just like Navajo Tacos. We really liked.  I usually double bread part so we have leftovers.

2 cups flour
1 tsp salt
1 tsp baking powder
1/4 cup evaporated milk
1/2 cup water
1 1/2 tsp vegetable oil
-oil for frying

TOPPING:
1# beef
3/4 cup onion
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper

Cook for 10 minutes then add to beef mixture:
1 can cream of chicken soup
1/2 cup chicken broth
1 can chopped green chilies
1/2 tsp onion powder

Top with cheese

PEANUT BUTTER BALLS

PEANUT BUTTER BALLS

These are very easy to make and YUMMY! Took them to New Year's Eve 2009. Everyone liked them.  Have made them a couple of times to give as gifts (VT bday).  Everyone loves!  If worried about peanut allergy - there is a post for cheesecake bites.

http://myveryownlifetimemovie.blogspot.com (MaryBeth - college roommate)

Ingredients:

1/2 cup peanut butter

3 T softened butter

1 cup powdered sugar

1 bag chocolate chips - I use milk chocolate (I used semisweet - had leftover melted chips. It might work to double the batch and still use one bag)

Directions:

Mix the peanut butter, butter, and powdered sugar together with a mixer. Shape into one inch balls and let stand.

Melt chocolate in a double boiler - I use my soup pot with a smaller pot inside it - or you could melt it in the microwave. Dip the PB balls in the chocolate and put on wax paper. Put them in the fridge until the chocolate is hardened. They can store in a container for about three weeks...like they'd last that long. Made approx. 32.

To make them harden up faster - put a cookie sheet in the freezer and then put the balls on top of it lined with parchment paper. Or you could use a marble slab as well. When using marble you don't need to use parchment paper.



PEANUT BUTTER GRAHAM CRACKER BALLS

Ingredients

• 1 cup peanut butter (I used crunchy)
• 1 1/2 cups graham crackers crumbs
• ¾ cup mini chocolate chips or Heath bits
• 1 – 1 ¼ cup chocolate (I used semi-sweet chocolate)

Instructions

1. Take your graham crackers and blend to crumbs in a food processor until you get 1 ½ cups. Add graham crackers crumbs to the 1 cup of peanut butter. Mix it up good. You want the mixture to be dry enough to be able to form balls. Add a little bit more peanut butter or cracker crumbs to achieve this consistency if need be.
2. Form 24 even sized balls with your hands and place on a wax paper covered plate, cutting board or baking sheet. Freeze for 30-60 minutes.
3. Melt the chocolate in the microwave until just melted (do not overcook!) or use a double boiler and stir chocolate until melted. Placed mini chips or crushed Heath bits in a small bowl. Note: You can use whatever topping that you would like including nuts, crushed Oreo…etc.
4. Using a toothpick or fork dip the peanut butter balls in the melted chocolate, one at a time, and then toss in the topping until covered. Refrigerate or freeze until firm.
5. That’s it. Enjoy!

http://blog.babygizmo.com/2012/06/peanut-butter-graham-cracker-balls/

PUMKIN AND CHOCOLATE ANGEL FOOD CAKE

CHOCOLATE ANGEL CAKE

Taste of Home Family Collection pg. 254. Made for Valentine's 2011. Make ahead - takes awhile to make. Taste better the next day! I think it would be good without the frosting too and just sprinkled with powdered sugar.

UPDATE: I make this every February (use heart shaped tube pan).  We all love, love this.  It isn't very sweet so sometimes we will have for breakfast on Valentine's Day.   Gets better everyday.

1 1/2 cups powdered sugar

1 cup CAKE flour

1/4 cup baking cocoa

1 1/2 cups egg whites (about 10 eggs)

1 1/2 tsp cream of tartar

1/2 tsp salt

1 cup sugar

FROSTING:

1 1/2 cups heavy whip

1/2 cup sugar

1/4 cup baking cocoa

1/2 tsp salt

1/2 tsp vanilla

Chocolate leaves or curls, optional

Sift together powdered sugar, flour and cocoa three times; set aside (I didn't do this). In a mixing bowl, beat eggs whites, cream of tartar and salt until soft peaks form. Add sugar, 2 T at a time, beating until stiff peaks form. Gradually fold in cocoa mixture, about a fourth at a time.

Spoon the batter into an ungreased 10" tube pan (used heart). Carefully run a metal spatula or knife through batter to remove air pockets. Bake on lowest oven rack at 375 for 35-40 minutes or until the top springs back when lightly touched and cracks feel dry. Immediately invert pan; cool completely. Run a knife around edges and center tube to loosen; remove cake.

In a mixing bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form. Spread the frosting over the top and sides of the cake. Store in the refrigerator. Garnish with chocolate leaves/curls if desired.

PUMPKIN ANGEL FOOD CAKE WITH CREAMY GINGER FILLING

I really liked this. Next time I would like to try it without the ginger - or maybe just use less.

1 box (1#) white angel food cake mix

1 T. flour

1 1/2 tsp. pumpkin pie spice

3/4 c. pumpkin

1 c. cold water

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filling:

1 container (8 oz) cool-whip, thawed

2 T finely chopped crystallized ginger or 1 tsp. ground ginger

Move rack in oven to lowest position; heat oven to 350. In an extra large glass or metal bowl; beat all cake ingredients on low speed for 30 seconds. Beat on medium speed 1 minute. Pour into an ungreased 10" angel food cake pan (I used my heart).

Bake 37-47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down (can put on top of bottle if needed). Let hang for 2 hours or until cake is completely cooled. Loosen cake from side of pan with knife. Put onto plate.

In a medium bowl gently mix whipped topping and ginger. Cut cake in half (horizontally) to make 2 layers. Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice if desired. Refrigerate any remaining cake.

MEATBALL & RICE SAUCE

I got this recipe from Lisa G. It is so yummy! Goes great with orange chicken, meatballs and rice. Think about doubling if having it with company - especially if having it with nothing else besides meatballs and rice.

2 T butter

1 small red pepper, chopped

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10 oz jar (about 1 cup) sweet & sour sauce

1 (8 oz) can pineapple tidbits, undrained (I had a big can of pineapple rings. I did 1/3 cup of juice from the can and 4 rings - cut up)

2 T coconut

Melt butter until sizzling and then add bell pepper. Cook over medium-high heat until pepper is softened (2-3 minutes). Stir in everything else. Reduce heat to medium-low.

*homemade meatballs I used was in the handout we received from 4th ward RS - Gwen Corbin meatballs soup recipe.

CHILI

STEVE’S CHILE
Got this recipe from Candace (Pacific Yurts). We love it!
UPDATE: Won 2nd place at Chile Cookoff contest October 2016 at church before trunk or treat.

Brown together until done;
1 - 1 ½ # hamburger
1 chopped onion

Add:
1 lg can crushed tomatoes
1 T chili powder
½ cup salsa
1 lg squirt ketchup
cayenne pepper to taste

Add enough water to cover.  Cover and simmer for 1 hour (or put in crock pot).  Un-cover and simmer for another hour.

Add 1 can of beans (kidney is what we like best but anything works).


Heat until beans are hot.  Serve with grated cheese, raw onion or sour cream.

CAMPBELL'S 2-BEAN CHILI

This is so easy to make and everyone likes it. For leftovers, I like to bake potatoes and have it as a topping for another meal.

1# ground beef or turkey

1 large green pepper, chopped (I have never had on hand, so never added)

1 large onion, chopped

2 tsp. chili powder

1/4 tsp. pepper

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3 cups Campbell's Tomato Juice

1 can kidney beans, drained and rinsed

1 can great Northern beans (or white beans), drained and rinsed

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options to put on top:

Sour cream

grated cheese

sliced green onions

chopped tomatoes

bacon, cooked and broken into small pieces

Cook beef/turkey, green pepper, onion, chili powder and black pepper in a skillet.

Stir in tomato juice and beans into skillet (I transfered to a pot). Reduce heat to low and cook until hot and bubbling. Top with any of the desired toppings.

"HEALTHIFIED" SALSA-BEEF CHILI

We all really liked this. Made it with the cornbread Taste of Home Contest Winning pg 156 (Creole Corn Bread).

1# extra-lean beef or turkey

1 large onion, chopped (1 cup)

2 cloves garlic, finely chopped - I used minced

2 can diced tomatoes, undrained

1 jar (16 oz) salsa

1 can (15 oz) tomato sauce

1 can (15 oz) kidney beans, rinsed and drained

1 can (15 oz) black beans, rinsed and drained

1/2 cup water

1-2 T chili powder

2 tsp. sugar (I think you wouldn't need to add)

2 tsp. cumin

1 tsp. oregano leaves

Top with cheese, sour cream and green onions.

Cook meat and onion. After draining grease add garlic and cook for 1 minute. Stir in remaining ingredients. Heat to boiling. Reduce heat to low; cover and simmer 30 minutes. Stir occasionally.

CHIPOTLE TURKEY CHILI

This recipe came from a EAT BETTER AMERICA 2011 calendar. Scott and I both really liked it, but it was a little too hot for the kids. I don't normally like cilantro, but I really liked it in this recipe. It really added to the flavor. We had it with cranberry cornbread - yum!

3/4# lean ground turkey

1 medium onion, chopped (1/2 cup)

1 T finely chopped garlic (I used minced)

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1 cup whole kernel corn, thawed

1 can (15 oz) cannellini beans, undrained (I would drain and soak for 5 minutes and rinse)

1/2 cup chicken broth (I used a 2 cup can)

1/4 tsp salt (didn't add)

1 chipotle chile in adobo sacue* (from 7 oz can) finely chopped (freeze rest)

*found by enchilada sauce or green chilies

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1/2 cup sour cream

1/2 cup chopped fresh cilantro

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shredded Colby-Monterey Jack cheese

In a 4-quart saucepan, cook turkey, onion and garlic over medium-high heat 4-6 minutes or until turkey is no longer pink; drain and blot with paper towels.

Stir in corn, beans, broth, salt and chile. Heat to boiling. Reduce heat to medium; cover and simmer 10-15 minutes to blend flavors, stirring occasionally.

Stir in 1/4 cup sour cream and 1/4 cup of the cilantro (I added it all at once). If didn't already add, serve rest of sour cream and cilantro to go on top along with the cheese.