Lindt Truffle Chocolate Cupcakes

These really are delicious, they made Morgan say, "I really hope there is chocolate in heaven!!"--Elena "I tried these with different middles...I used junior mints; mini receses peanut butter cups; and the peanut butter lindt truffles...worked with all three although the receses didn't melt much."--Elnora






1 box Devils Food cake mix
1 box instant vanilla pudding (small box)
4 eggs
1/2 c. oil
1/2 c. water
1 cup sour cream
24 Milk chocolate Lindor truffles by Lindt (the red ones)


Unwrap milk chocolate Lindt truffles and place in a bowl for later use.
[If you don't eat them all first].
In a separate bowl, add all ingredients and mix well. Fill cupcake liners 2/3 full. Bake at 350 for FIVE minutes. After five minutes, lightly press a Lindt truffle into each partially baked cupcake.
NOW, I would not have pushed the truffles in so hard next time.
They ended up at the bottom of the cupcake kinda smushed.
Let the cupcakes bake an additional 13 minutes (for a total of 18-19 minutes).
Cool completely, then frost with cream cheese frosting.


Cream Cheese Frosting:
1/2 c. softened butter
1 brick Philly cream cheese
1 t. vanilla
1 box powdered sugar (abt 3 cups)
1-2 T. milk

Blueberry Lemon Cupcakes with Lemon Cream Cheese Frosting

This recipe is not one we grew up with. It apparently comes from ahintofhoney.blogspot.com but was sent to me from a blog that sends me regular emails. Brittany was anxious to try them and we would definitely make them again. Very yummy!--Elnora


Blueberry Lemon Cupcakes
3/4 cup + 2 Tbsp. all-purpose flour, divided
3/4 cup cake flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup + 2 Tbsp. sugar
zest of 1 lemon
2 large eggs, room temperature
1 tsp. pure vanilla extract
2 Tbsp. freshly squeezed lemon juice
1/2 cup + 2 Tbsp. milk, room temperature
1 cup fresh blueberries + extra for garnish


Preheat oven to 350 degrees. Line cupcake pans with paper liners. In a medium bowl, combine 3/4 cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside. In the bowl of an electric mixer, combine the butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, blending well after each addition. Beat in the vanilla and lemon juice. With the mixer on low speed, mix in half of the dry ingredients just until incorporated. Blend in the milk. Mix in the remaining dry ingredients, beating just until incorporated.

In a small bowl, toss the blueberries with the remaining 2 Tbsp. of all-purpose flour. Using a spatula gently fold the berries into the cake batter. Divid the batter evenly between the prepared liners, filling each about 3/4 full. Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.

Lemon Cream Cheese Frosting
8 oz. cream cheese
5 Tbsp. unsalted butter, room temperature
3 cups powdered sugar, sifted
1/2 tsp. pure vanilla extract
1 Tbsp. freshly squeezed lemon juice
zest of 1 lemon

Combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla, lemon juice, and lemon zest. Gradually beat in the powdered sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. Garnish with fresh blueberries. (Makes about 16 cupcakes.)

Charro Beans

( Soak 3 cups of pinto beans overnight in 2 TBS of soda water. Fill pot almost all the way.

In the morning, drain and rinse the beans)

3 c beans

3 quarts of water

1 large onion diced

1 1/2 c matchstick carrots

1/4 c fresh chopped cilantro

2 jalepenos (remove tip and stem and then slice into thick slices)

(medium uses 1 1/2, mild use 1)

2 TBSP olive oil

12-16 oz salt pork (trim fat to make 8-10 oz) slice

3 TBS chicken base (we use TONES brand)

3 tsp garlic salt

simmer for 6 hours

my kids put chips on bottom and then cheese and sourcream on top. I just eat mine plain. LOVE THIS. Morgan says it is her favorite meal.

Rick's Humus

1 can garbonzo beans

3TBS lemon juice

3TBS olive oil

1/2 tsp of chili sauce

2 tsp sesame tahini (specialty or health food store)

Drain beans (save juice) and put into a food processor or blender. Add the lemon juice and olive oil. Blend add 1-2TBS of bean juice until pudding consistency. Add the chili sauce and sesame tahini and blend. Serve on wheat bread, pitas, crackers. We use the round pepperidge farm little wheat circles.

Eggplant Parmesan

This is dad's recipe and I absolutely love it and it is super easy to make.--Elena

.

Eggplant

Spaghetti Sauce

Parmesan cheese

(I use a mixture of shredded mozarella, provolone, parmesan, its called italian blend)

Bread crumbs

Eggs

Pasta

I peel the entire eggplant before I cut it. You can leave the skin on and it tastes good just don't eat the skin raw. Once I have peeled it, I slice it into thin slices. Dip in egg, then breadcrumbs and then cook in a bit of olive oil. Cook on both sides until center is tender.

Layer

Spaghetti sauce, eggplant, sauce cheese, eggplant, sauce, cheese. Bake at 350 until heated through 20-30 minutes. Serve over angel hair pasta or serve alone. We usually do peas with it.

Gingerbread Cookies

These gingerbread cookies are awesome. They are soft and not too strong and kids like them! --Elnora


1c. margarine
1 1/2 c. brown sugar
1 c. molasses
3 eggs
3 1/2 tsp. baking soda
2 Tbsp. vinegar
1/2 c. sour cream
2 tsp cinnamon
2 tsp ginger
6 c. flour

Blend margarine, brown sugar, molasses and eggs together. Add the rest of the ingredients and mix well. Put the flour in last. Add enough flour to make a soft dough. Roll out dough on floured counter to about 1/4 inch thick and cut out with cookie cutters. Put onto cookie sheet and bake at 350 degrees for 8 minutes. Allow to cool then decorate with icing. Store in air tight container to maintain softness. (I also like mine a little plump so probably go a little thicker than 1/4 inch).

These cookies freeze really well. After they have cooled completely, you can place unfrosted cookies in freezer bags with waxed paper in between layers and place in the freezer. Then when you are ready to have a decorating party, just pull out the desired amount and you are good to go.

Mom's Peanut Clusters

This is a Christmas tradition from the Merrill home. Don't underestimate the deliciousness of just three ingredients!--Elnora



6 oz. chocolate chips
12 oz. butterscotch chips
12 oz. Spanish peanuts

Melt the chocolate and butterscotch chips over medium heat, stirring constantly. After they have melted, remove from heat and stir in the peanuts. Drop by tablespoons onto waxed paper and allow to set.