Smores Cupcakes

 For the Crust:

1 and 1/2 cups graham cracker crumbs

1/3 cup sugar

5 Tablespoons butter melted

Preheat over to 325 degrees. In medium bowl combine the graham cracker crumbs sugar and melted butter until well combined. Add about 1 tablespoon of mixture to the bottom of each cupcake liner.

Bake 6-8 minutes. Cool for at least 5 minutes before adding cake batter.

For the cake:

1 box devils food chocolate cake

3 large room temperature eggs

1 cup buttermilk, room temperature

1/2 cup vegetable oil

Mix together cake mix, eggs, buttermilk and oil until smooth. Add batter on top of the cooled graham cracker crust. Bake @ 325 for 16-18 minutes. 

For the marshmallow filling:

1/2 cup butter

1 and 1/3 cup marshmallow creme

1 teaspoon vanilla

4 tablespoons heavy cream

1 and 1/2 - 2 cups powdered sugar

1/2 teaspoon salt

Cream butter, marshmallow creme, vanilla, and heavy cream on medium speed until completely smooth. Add 1 and 1/2 powdered sugar and salt slowly with mixer running on low. Increase speed and beat for 1 minute. If it looks to thin add a little more powdered sugar. refrigerate the filling until ready to use.

After the cupcakes have cooled completely but a small cone shaped hole in the top of each cupcake. spoon a spoonful of the marshmallow filling into the hole and replace the cake piece you cut out. 

For the frosting: 

1 and 3/4 cups powdered sugar

1/4 cup cocoa powder

1/2 cup room temperature butter

2 tablespoons heavy cream

1 teaspoon vanilla

salt to taste

frost the cupcakes with small amount of chocolate frosting. Top with more marshmallows or grahams if you want.

Cranberry Dip Appetizer

 

Peach cream cheese Pie

Butternut squash soup

2 lb. cubed butternut squash

1 medium onion, halved and sliced into wedges

4 cloves garlic, peeled

1 tsp. sea salt

1/4 tsp. freshly ground black pepper

2 tbsp. avocado oil, or another heat-safe oil

2 c. chicken broth or more, as needed

1 cup heavy cream

Diced apple and crumbled, cooked bacon, optional 

1. Preheat oven to 425ºF.
2. Put squash cubes, onion, and garlic cloves on a large rimmed baking sheet. Sprinkle with salt, pepper and drizzle oil over top. Use your hands to toss everything around so it’s evenly coated.
3. Roast for 35–40 minutes on a lower oven rack, tossing things around with a spatula a couple of times during cooking.
4. Transfer roasted items to a medium to large soup pot. Add chicken broth and heat to a simmer. Let it simmer for about 5 minutes and then blend it with an immersion blender (or in batches with a countertop blender) until smooth.
5. Stir in coconut milk or cream. Add a little more salt, if needed, before serving. Top with diced apple and crumbled, cooked bacon, if desired.

Coconut Lime Sheet Cake

Coconut Lime Sheet Cake

Yield: 24 generous servings

CAKE:
Combine the dry ingredients:

2 C flour

2 C sugar

1 tsp baking soda
1/4 tsp salt

Hear butter and water  in saucepan or microwave until bubbly:
1 C butter
1 C water

Pour over dry ingredients and mix for 2-3 munutes, then add:
1/2 C sour cream
2 eggs
1 1/2 tsp coconut extract

Mix until blended.

Bake at 375 degrees in a large greased cookie sheet for 12-15 minutes or until toothpick comes out clean. Let cool before frosting.

FROSTING:
Melt until bubbly:

1/2 C butter
4 Tb milk

Pour liquid over:

4 C powdered sugar

Beat until smooth and add:
1 tsp coconut extract
1 Tb + 1 tsp  lime juice (fresh is best)
dash salt

Beat again until smooth and then Pour over cooled cake. Top with:


1 1/2 C sweetened toasted coconut-(toast in 375 degree oven until brown)

Fresh Peach Pie

 1 3oz package lemon jello

1 cup boiling water

1 9 inch pie crust baked and cooled

2-3 cups sliced fresh peaches

1/8 t. almond extract    

1 pint vanilla ice cream

Whipped cream

dissolve jello in water. Add ice cream and stir until melted. add peaches and almond extract. Pour into pie shell. chill until firm. top with whipped cream and serve.

Cream Cheese Chicken Chili

2-3 chicken breasts

1 can rotel

1 can corn with juice

1 can black beans drained

1 package cream cheese

1 package ranch seasoning

1 tsp cumin

1 T chili powder

Crockpot low 6-8 hours or high 4-6 hours