Strawberry and Mascarpone Filled Cupcakes

Prep Time: 30 min
Inactive Prep: 30 min
Cook Time: 25 min
Total: 1 hr 25 min

Ingredients
1 box vanilla cake mix (like Duncan Hines Moist Deluxe French Vanilla cake)
1 (8-ounce) container mascarpone cheese, chilled
1/2 cup thawed and drained frozen strawberries
1/4 cup sugar, plus 1/2 cup
1 tablespoon lemon juice
1/4 cup water
1 teaspoon vanilla extract
2 cups confectioners' sugar

Directions
Special equipment: 1 muffin tin

Make the cupcakes according to package instructions. Lightly grease the muffin tin and fill the batter almost to the rim of each muffin cup. Bake according to package directions and let cool.

In a food processor combine the mascarpone cheese, strawberries, 1/4 cup sugar, and lemon juice. Process the mixture until smooth. Transfer the strawberry mixture to a pastry bag fitted with a small tip. Push the tip gently into the bottom of a cupcake and squeeze in the strawberry mixture until the cupcake plumps. Continue with the remaining cupcakes.

In a small saucepan bring the 1/2 cup sugar, water, and vanilla extract to a simmer over medium heat. Simmer until the sugar is dissolved. In a medium bowl combine the vanilla syrup with the confectioner's sugar. Stir until smooth. Working quickly, use a rubber spatula spread the icing on the top of the cupcakes. If the icing begins to firm up, place in the microwave for a few seconds to warm up again.

Recipe courtesy of Giada De Laurentiis

"Everyday Italian"

The Food Network

Note: I was not able to find Mascarpone Cheese so I used Cream Cheese. I also don't have a food processor so my mixture wasn't as smooth as it could have been, but it still worked and they are yummy.

Banana Bread

Mom & Betsy Rose

1 3/4 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Sift together

1/3 cup shortening
2/3 cup sugar
Cream together

2 eggs, well beaten
1 cup mashed bananas
1/2 cup nuts
Add to cream mixture

Alternate adding wet and dry mixtures together. Pour batter in a well greased and sugared loaf pan.

Bake at 350 degrees for 70 minutes.

Corn Bake

Mom
1/2 cup margarine
2 eggs
1 cup sour cream
1 can cream style corn
1 can kernel corn
1 cup shredded cheese
1 package "Jiffy" corn muffin mix

Beat eggs, stir in margarine, sour cream and cans of corn. Fold in muffin mix. Pour into 9x13 pan and sprinkle with cheese. Bake uncovered at 350 degrees for 35 minutes or until bubbly and crisp.

In my search for pictures of corn bake I came across a Paula Deen recipe that is very similar. It had all the same ingredients except...no eggs. She gives more detailed ingredient size and more instructions. Here is her recipe:

1 can (15 1/4 oz.) whole kernel corn, drained
1 (14 3/4 oz.) can cream style corn
1 (8 oz.) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded cheddar

Preheat oven to 350 degrees.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream and melted butter. Pour into a greased 9x13 inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with cheese. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Taco Soup

Aunt Earlene 1 pound ground beef, browned with onion 1 can kidney beans 1 can pinto beans 1 can tomatoes 1 can tomato soup 1 can corn 1 can green chile Taco seasoning to taste 1/4 cup salsa 1 Tablespoon chili powder Combine all ingredients in large pot and heat. Serve over tortilla chips. Top with cheese and sour cream. You can also put this in the crock pot

Shelly's Truffles

1 package of Oreo cookies
1 package cream cheese, softened
dipping chocolate

Blend package of Oreo's. Stir blended Oreo's into cream cheese. Roll mixture into bite size balls and dip in chocolate. Let set up.

Grandma Blackburn's Carrot Pudding

Steamed Christmas Pudding
A superb way to end a holiday meal - glamorous when flamed

1/2 cup butter, softened
1 1/2 cups brown sugar, firmly packed
2 eggs
1 teaspoon vanilla
1 cup peeled, grated carrots
1 cup peeled, grated apples
1/2 cup raisins
1 cup pecans, coarsely chopped
1 cup sifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fine dry, white bread crumbs

Cream butter and sugar. Beat in eggs and vanilla; stir in carrots, fruit and nuts. Sift flour, soda and salt; stir into creamed mixture. Add crumbs; mix well.

Spoon into well-oiled 1 1/2 quart mold. Cover securely with mold lid or several thicknesses of wax paper tied in place with string.

Place mold on a rack in covered kettle of boiling water. (Water should come halfway up on the mold). Steam for 3 hours. Unmold pudding onto serving plate; flame if you wish (directions follow). Serve hot with warm Caramel Sauce. Serves 8 to 10.

Caramel Sauce:
1/2 cup brown sugar, firmly packed
1 Tablespoon cornstarch
dash of salt
1 cup boiling water
2 Tablespoons butter
1 teaspoon vanilla

Combine dry ingredients in small saucepan; add water. Cook until thickened and clear; stir constantly. Remove from heat; stir in butter and vanilla.

To flame pudding: Soak sugar cubes in lemon extract tinted with red food color. Just before serving, place 2 or 3 cubes on top of pudding or several around sides, not touching pudding (use a metal or flameproof dish). Light the cubes.
Mrs. Darlene Furman, Nebraska

Grandma found this recipe in the newspaper and made a few changes to it. Instead of grating the apples she chopped them. She used 1 1/2 cups sifted flour, added 1/2 teaspoon baking powder and used 3/4 cup bread crumbs. She also added 1/4 teaspoon of both cinnamon and nutmeg. I remember Grandma cooking the pudding in soup cans or vegetable cans.

Peppermint-Chocolate Sandwich Cookies

Ingredients
1 (16.5 ounce) tube refrigerated sugar cookie dough
1/4 cup all-purpose flour plus extra for dusting
2 cups semisweet chocolate chips, divided
1/4 cup heavy cream
1 teaspoon pure peppermint extract
1 teaspoon vegetable oil

Decorating suggestion: crushed candy canes or peppermint candies; white, red and green sprinkles; or red and green decorating sugar

Special equipment: a 2 1/2-inch round cookie cutter, and a 1/2-ounce cookie scoop

Directions:
Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

In a medium bowl, knead together the cookie dough and 1/4 cup flour until smooth. Lightly flour a work surface. Roll out the dough to 1/4-inch thick. Using a 2 1/2-inch cookie cutter, cut out circles from the dough. Knead together any scraps of dough and roll out again. Continue to cut out pastry circles until there are 24 pieces in total. Place the dough circles on the prepared baking sheets. Bake until the cookies are slightly golden around the edges, about 10 minutes. Cool for 10 minutes and transfer to a wire rack to cool completely. Reserve 1 parchment paper-lined baking sheet.

Combine 1 cup of chocolate chips and the cream in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Whisk in the peppermint extract and refrigerate the mixture for 1 hour. Using a 1/2-ounce cookie scoop or a tablespoon measure, place the chocolate mixture in the center of the flat side of 12 of the cookies. Place the remaining cookies on top and gently squeeze to distribute the filling evenly. Place on a baking sheet and freeze until the filling has set, about 25 minutes.

Combine the remaining chocolate chips and the vegetable oil in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Dip the top of each cookie in the melted chocolate and return to the baking sheet. Sprinkle the tops with crushed candy canes or peppermint candies. Refrigerate until firm, about 1 hour. Store in an airtight plastic container.

Prep Time: 20 min.

Inactive Prep Time: 2 hours 25 min.

Cook Time: 10 min.

Level: Intermediate

Serves: 12 sandwich cookies

Giada De Laurentiis - The Food Network

Florentines

These Tuscan cookies are a Christmas classic. They're nutty, lacy and crisp, as well as deceptively simple to make. Drizzling them with chocolate turns them into the perfect holiday indulgence.

Ingredients
1 3/4 cups sliced, blanched almonds (about 5 ounces)
3 tablespoons all-purpose flour
Finely grated zest of 1 orange (about 2 tablespoons)
1/4 teaspoon fine salt
3/4 cup sugar
2 tablespoons heavy cream
2 tablespoons light corn syrup
5 tablespoons unsalted butter
1/2 teaspoon pure vanilla extract

Chocolate Topping, optional:
2 to 4 ounces semisweet chocolate, chopped

Directions:
Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.

Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl.

Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes.

Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.

Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve.

Optional chocolate topping:
Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very low simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)

For sandwiches: Drop about 1/2 teaspoon chocolate onto on the flat side of half of the cookies and press together with remaining halves. Return to rack and let chocolate set.

For chocolate decor: Drizzle melted chocolate over Florentines as desired. Set aside at room temperature until chocolate is set.

Busy baker's tips: Store baked cookies carefully, separated by parchment or waxed paper, in an air-tight container for up to 3 days. Florentines are best stored separated from moist cookies and cakes.

Prep Time: 30 min.
Inactive Prep Time: 45 min.
Cook Time: 20 min.
Level: Intermediate
Serves: 5 dozen 3" Florentines, or 2 1/2 dozen 6" Florentines

The Food Network

Gruel

Mom

Cream of Wheat
Water
Milk
Butter
Salt
Pepper

Prepare the Cream of Wheat according to package directions for portion desired. Once it is prepared add milk to thin to desired consistency. Add salt and pepper to taste.

Guacamole

Ina Garten - The Barefoot Contessa
The Food Network

4 ripe avocados
3 Tablespoons freshly squeezed lemon juice (1 lemon)
8 dashes hot pepper sauce
1/2 cup small-diced red onion (1 small onion)
1 large garlic clove, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 medium tomato, seeded and small-diced

Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.

Mango Salsa

Maria Padilla

2 tomatoes, diced
1 Mango, diced
2 Tablespoons onion, diced
2 Tablespoons cilantro, diced
1 Jalapeno, seeded and diced
1 Tablespoon orange juice
1/2 teaspoon salt

Combine all ingredients and refrigerate for 6 hours. Serve with tortilla chips.

Taco Salad

Us

1 pound ground beef
1/2 onion, chopped
1 clove garlic
Lettuce, shredded
Cheese, grated
Tomato, chopped
Sour Cream
Tortilla Chips

In a skillet saute onion and garlic. Add beef and brown. Shred lettuce, grate cheese and chop tomato. Layer ingredients and top with sour cream.

Pasta Salad

Lindy Milne

1 20 oz. package corkscrew noodles (cooked and cooled)
Shredded chicken (approx. 2 breasts)
1/2 purple onion, chopped
2 cucumbers, chopped
2 tomatoes, chopped
1 bunch broccoli, chopped
1 package shredded carrots
1/2 - 1 cup grated Mozzarella cheese

Combine all ingredients.

Dressing:
1/2 cup oil
1/2 cup sugar
1/2 teaspoon pepper
1 teaspoon salt
1/2 cup Red Wine Vinegar
1 teaspoon Accent (optional)

Mix dressing and pour over noodles when ready to serve. Add cheese after pasta has cooled completely.

Stuffed Bell Peppers

Mom

4 bell peppers
1 pound ground beef
1/2 medium onion, chopped
1 clove garlic, minced
1 cup rice, cooked
1 small can tomatoes or spaghetti sauce
Spaghetti Seasoning
1 can cheese soup

In a skillet saute onion and garlic in butter. Add rice, tomatoes and seasoning. Boil peppers for a few minutes to soften. Stuff peppers with meat mixture. Bake at 350 degrees for 30 minutes. Heat cheese soup and pour over peppers.

Chicken Biscuit Bake

(Tast of Home Magazine)

1 can (10 3/4 oz.) cream of chicken soup, undiluted
2/3 cup mayonnaise
2 teaspoons Worcestershire sauce
4 cups cubed cooked chicken
3 cups chopped broccoli, cooked
1 medium onion, chopped
1 cup shredded cheddar cheese
2 tubes (12 oz.) buttermilk biscuits
2 eggs
1/2 cup sour cream
2 teaspoons celery seed
1 teaspon salt

In a bowl combine soup, may and Worcestershire sauce. Stir in chicken, broccoli and onion. Pour mixture into 9x13 pan. Sprinkle with cheese. Cover and bake at 375 degrees for 20 minutes. Seperate biscuits; cut each in half. Arrange, cut side down, over hot chicken mixture. In a bowl combine eggs, sour cream, celery seed and salt; pour over biscuits. Bake uncovered 20 minutes longer or until golden brown.