Irish Cream Coffee Chocolate Cupcake


Preheat oven to 350

1 box devils food
3 eggs, room temperature
3/4 cup of cold coffee
1/4 cup milk
1/4 cup Irish cream liqueur

Mix on low for 30 seconds, scrape sides beat on medium for 2 minutes
Fill liners with 1/4 cup batter
Bake 18-20 minutes


1-1/2 cups butter
2 cups chocolate chips, melted and cooled
1- 16oz box of powdered sugar
1/3 cup Irish Cream Liqueur
Beat all together until stiff
Frost cupcakes and top with 1 chocolate covered expresso bean and mini chocolate chips


Peanut Butter Cap n’ Crunch Cupcakes


1 box milk chocolate cake
3 eggs, room temperature
1-1/4 cups water
1/3 cup veggie oil
1/4 cup peanut butter
1/2 cup crushed capt. Crunch cereal
Place everything in mixing bowl, beat on low for 30 seconds scrape bowl.
Beat 2 minutes on medium.
Preheat 350 degrees

Fill liners 2/3 way full and bake 17-20 minutes.
Cool on in pan 10 minutes and then place in rack until completely cool.

1-1/2 cups butter
1 (16oz) box powdered sugar
2 TBSP peanut butter
1/2 cup crushed captain crunch cereal
Beat until all combined and stiff.
Frost and top!

Sweet Tato mash- mallow

In large pot bring 3 lbs sweet tato’s, peeled cut into 1-1/2 chunks to a boil, reduce heat to medium. Simmer until tender 15-20 minutes drain. Transfer to a large bowl.
Add 1/2 cup half and half, 2 TBSP butter, 2TBSP brown sugar, 3/4 tsp salt, 1/2 tsp cinnamon, 1/4 tsp nutmeg. Beat until light and smooth. Cool
You can do this the night before cover and refrigerate.
Preheat oven to 350 degrees
Coat baking dish with cooking spray. Stir 2 eggs,beaten into potato mixture.
Put in baking dish and bake 40-45 minutes.
Remove from oven place 3 cups little marshmallows on top place back in oven and bake another 10-15 minutes until marshmallows are lightly browned!!

Sausage corn bread stuffing

1 lb Italian sausage links, casing removed, chopped ( you can use other flavors of sausage also, my fav is the apple chicken sausage)
8 TBSP butter
1 red bell pepper chopped
2 ribs of celery
1 leek white and light green part only,chopped
1 TBSP chopped fresh time
1/4 tsp pepper
6 corn muffins, cut it 1 inch cubes, about 9 cups ( I usually just make the jiffy corn muffins a couple days ahead)
1 can (14.5 oz) chicken broth
Preheat oven to 350 degrees and spray a baking dish with cooking spray

In a skillet on med-high cook sausage until lightly browned, 3-4minutes
Add 6 TBSP butter,red pepper leek, celery, thyme and pepper
Cover, cook stirring occasionally until veggies are tender and sausage is no longer pink 10-12minutes
Remove from heat. Stir in muffins and broth. Transfer to baking dish and dot with remaining 2 TBSP butter.
Bake uncovered 35-40 minutes until lightly browned and heated through.

Bubblegum Cupcakes


This is the recipe I used from An Affair from the Heart. Once again this is not my recipe but is the one I used!! ( I did use my frosting recipe just because if it ain’t broke don’t fix it)haha!!;)
1 box white cake made to the instructions on the box adding 1/8 tsp of bubblegum extract
Mix in some rainbow jimmies(sprinkles)
Fill liners 2/3 way full and bake 350 degrees for 18-20
Cool in pan for ten minutes and then cool on rack completely

1-1/2 cups butter (3 sticks)
1 16oz box powdered sugar
3/4 tsp bubblegum extract
A couple drops pink gel food coloring
Beat all together
Top with crystal sprinkles and a gum ball

Oewy Gooey Chocolate Chip Cookies


Preheat oven to 325 degrees

Mix 2 cups flour, 1/2 tsp baking soda and 1/2 tsp salt, set aside

Cream together 3/4 cup melted butter, 1 cup brown sugar and 1/2 cup sugar
Beat 1 TBSP vanilla, 1 egg and 1 egg yolk
Add dry ingredients and mix until well blended
Stir in at least 2 cups of chocolate chips
Drop 1/4 cup of dough on to cookie sheets (3 inches apart)
Bake 15-17 minutes
Cookies should be crispy on edges and chewy in the middle!!!

Hot Cocoa Cupcakes


Preheat to 350 degrees

1 box of milk chocolate cake mix made to the box instructions
Fill Liners 2/3 of the way full with mix
Add 1 marshmallow to the middle of each batter filled liners
Bake for 18-20 minutes
Cool for 10 min. Remove from pan and place on rack to cool completely
Dust each top of cupcakes with your favorite cocoa mix
In mixing bowl whip 1 tub coolwhip until stiff, frost cupcakes and sprinkle with chocolate jimmies!