Monday, January 25, 2010

Cupcake Frostings

Butter Cream Frosting

5 oz Butter, softened
8 oz confectioners sugar
1 tsp vanilla
2 tsp hot water

Beat together the butter and sugar with an electric beater. Once well combined, add the vanilla and water. Beat until smooth and creamy. (Frosts 12 lg cupcakes)


Chocolate Butter Cream Frosting

5 oz Butter, softened
8 oz confectioners sugar
2 tbls cocoa powder
2 tsp very hot water

Beat together the butter and sugar with an electric beater. Once well combined, add the combined cocoa powder and water. Beat until smooth and creamy. (Frosts 12 lg cupcakes)

Lemon Cream Cheese Frosting

1 oz butter, softened
3 oz cream cheese, softened
1½ cups confectioners sugar
1 tsp grated lemon rind

Sift the sugar. Beat all ingredients together in a small bowl, until smooth and combined. (Frosts 12 lg cupcakes)

Saturday, January 9, 2010

Potato Cheese

1 qt. diced potatoes
1 tablespoon minced onions
1/2 teaspoon garlic salt
1/2 cup shredded carrots
1 1b loaf Velveeta cheese
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 qt whole milk
Salt and pepper to taste

Barely cover potatoes with water and add minced onions. Cook until potatoes are tender. Dran and add soups, milk, carrots, garlic salt, salt, and pepper. Stirring often to prevent scorching. When potatoes are tender add cheese. Reduce heat and cook till well blended and bubbly.

Monday, January 4, 2010

Lemon Cream Cheese Bars

1 pkg. lemon cake mix
1/2 c. butter
3 eggs
2 c. canned lemon frosting
1 (8 oz.) pkg. cream cheese, softened

Preheat oven to 350 degrees. Grease a 9 x 13 inch pan. Combine cake mix, butter and 1egg. Stir until moist. Press into pan. Blend together frosting and cream cheese and reserve 1/2 cup of the mixture. Add 2 eggs to remaining frosting mixture. Beat 3 to 5minutes at high speed. Spread over cake layer in pan. Bake about 30 minutes. Cool slightly and spread with reserved frosting mixture. Cut into bars.

Saturday, January 2, 2010

French Apple Cream Cheese Pie

2 (3 oz. each) pkg. cream cheese
1/4 c. sugar
1 egg
2 tsp. lemon juice
1 frozen Marie Callender’s deep dish pie crust
1 can (21 oz.) apple pie filling
2 c. corn flakes, coarsely crushed
1/2 c. chopped pecans
1/2 c. brown sugar
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/4 c. butter

Preheat oven to 375 degrees. Beat together cream cheese, sugar, egg and lemon juice. Spread in pie shell. Spoon pie filling over cream cheese mixture. Combine crushed corn flakes, nuts, sugar and spices. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Sprinkle streusel mixture over pie. Bake 30 to 40 minutes. Allow to cool slightly before serving.