Tuesday, February 22, 2011

Cupcakes by Adriane

Peanut Butter Frosting:

1/2 C butter, softened (one stick)
3/4 C creamy peanut butter
2 C powdered sugar
2 tsp vanilla
1/4 C milk

Beat peanut butter and butter in bowl with mixer on medium speed until smooth. Add sugar and vanilla, beat on low until crumbly. Slowly add milk, beating on low speed until creamy.


Pink Lemonade Cupcakes:

1 package white cake mix (without pudding in the mix)
1 C water
3 egg whites
1/3 C + 1/4 C thawed pink lemonade concentrate
2 Tbsp vegetable oil
red food coloring
4 C powdered sugar
1/3 C butter, softened (2/3 stick)
Lemon slices candies (optional)
Straws (optional)

Preheat oven to 350. Beat cake mix, wter, egg whites, 1/3 C lemonade concentrate, oil and food coloring (to get color desirered) in large bowl until well blended. Spoon into muffin pans. Bake 18-22 minutes or until toothpick come out clean. Cool completely.
Beat powdered sugar, butter, and 1/4 cup (i used more) concentrate in medium bowl until well blended. beat food coloring in until desired pink is reached. Frost over cupcakes, adding candies and straws if desired.

Tuesday, December 28, 2010

Pumpkin Muffins

This recipe is so easy!

One box spice cake mix
One can pumpkin
1/2 cup water
one egg (This can be left out. It isn't in the original recipe. I just think it adds texture.)
Raisins if desired

Mix all ingredients, fill 24 muffin cups and cook according to cake directions. That's all.

Tuesday, December 21, 2010

Leslie's Cornbread Salad

Some of you asked for the cornbread salad recipe this past Sunday:
1 pan of cornbread (whatever your speciality is)
2 -15oz cans pinto beans - drained and rinsed
1 bell pepper finely chopped
2 lbs bacon - cooked crisp
1 cup mayo
1/2 cup sweet pickle juice
Let cornbread cool completely. Crumble in large bowl. Stir in pinto beans, bell pepper, and bacon. In a small bowl mix mayo and sweet pickle juice well. Pour dressing on salad right before you serve. Enjoy!

Cake Balls

1 box cake mix
1 can frosting
1 pkg almond bark/chocolate

Prepare and bake cake as directed on box. Remove from pan and cool completely. Crumble into a large bowl, stir in 1 can of frosting. It generally takes about 2/3 of a can. You want it moist enough to stick together, but not *too* moist.

Roll into balls and place on wax paper lined cookie sheets and place in freezer just until firmed up. An hour is generally sufficient.

Melt almond bark/chocolate as directed.

Take your slightly frozen cake balls and gently dip/drizzle with melted chocolates and place on waxed paper to cool/harden.

Welcome

Hi ladies! Kristin mentioned the possibility of a blog for us to post our recipes as it seems there's always someone wanting a recipe for something brought to church. Here we can post and keep those as well as post our menu themes if that might help keep some order.

I hope you can all find your way around here. If you run into any problems, you know how to reach me, I'll try to get you through it. If anyone is more familiar with blogger and can help guide us, then please chime in.