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!

Chicken Pot Pie


Preheat oven to 425 degrees. You will need 1 deep dish pie pan.

1 whole cooked chicken, chopped

2 refrigerator pie crusts

2 cans cream of chicken soup

1 soup can full of water

2 cans of peas and carrots

1 can of diced potatoes

1 egg beaten

1 Tbsp water

Boil 1 whole chicken,cool chop meat and set aside. I’ve also used a store bought chicken in a pinch.
Warm 2 cans of cream of chicken soup plus 1 can of water in a pot. Add 2 cans of diced peas and carrots. Add 1 can of diced potato’s and chopped cooked chicken.
Roll one refrigerator pie crust in bottom of dish. Add all of soup mixture with veggies and chicken  on top. Place second refrigerator pie crust on top. Beat egg and add 1 Tbsp water to egg. Brush on top of pie crust.  Cut 2 slits in crust. Bake at 425 for 35-45 minutes.
So easy and yummy

Egg Nog cupcakes


Preheat to 350 degrees
In a mixing bowl add..
1 box white cake mix
2 TBSP veggie oil
3 egg whites
1-1/3 cups egg nog
Mix on low 30 seconds then high for 2 minutes
Fill liners 2/3’s full
Bake 18-20 minutes

Rum spice Frosting
1 (16oz) powdered sugar
1-1/2 cups butter
3 TBSP spiced rum you could also use 2 tsp rum extract and a bit of cinnamon
Beat together
Frost and top cupcakes with q sprinkle of cinnamon and a cinnamon stick

*** this recipe has been linked to
Nov 30th, 2012******

Grasshopper Cupcakes


Preheat oven 350 degrees
In a mixing bowl add
2 cups flour
2 cups sugar
1/2 cup unsweetened cocoa powder
1-1/2 tsp. Baking soda
1-1/2 cups milk
1/2 cup butter
2 tsp vanilla
Mix on low just until incorporated then beat on high 2 min.
Add 2 eggs, beat on high 2 minutes
Measure 1/4cup batter into liners
Bake 15-20 minutes
Let cool 10 minutes in pan then transfer to rack to cool completely
Makes 24 cupcakes

Cream 1 (8oz) block of cream cheese with 1/4 cup sugar
Add 16 oz tub of coolwhip and beat on medium until stiff, frost cupcakes
Top with 1 Andes mint and with vegetable peeler make curls from the mints ( it took about 2 boxes of Andes mints to top all 24 cupcakes)