MOUNTAIN DEW CUPCAKES

A friend sent me this recipe today. I have not yet tried it but I intend to do so soon as Mountain Dew is my grandson's favorite beverage. I know he will love these cupcakes.

CAKE
• 1 (18 ounce) box lemon cake mix
• 1 (3 1/2 ounce) box lemon pudding mix
• 4 eggs
• 1 1/4 cups Mountain Dew soda
• 1/2 cup vegetable oil
• 3 -5 drops yellow food coloring

FROSTING
• 4 cups confectioner’s sugar
• 1 cup salted butter (room temp)
• 1/8 cup Mountain Dew soda
• 1/2 tablespoon lemon juice
• 1/2 tablespoon lime juice
• 3 -5 drops neon green food coloring
Directions:
1 Mix cake mix, pudding and eggs well.
2 Add in your oil to the batter and mix for 2 minutes.
3 Slowly pour in your mountain dew soda and mix for another minute.
4 Add to cupcake liners and bake at 350 degrees F for 13-17 minutes (or until toothpick inserted comes out clean).
5 Allow time to cool before frosting.
6 To make frosting, beat your butter well till smooth, slowly add in 1 cup at a time of confectioners' sugar and your lemon juice & mountain dew.
7 Add all of your sugar and check for thickness of the frosting. If it is too thick add a teaspoon at a time of mountain dew till you reach the correct consistency to pipe or frost your cupcakes.

  

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CINNAMON ROLL CUPCAKES

A friend shared this recipe with me to share with you. I have included the link to the original site at the bottom.

• 2 1/4 tsp. or 1 packet dry active yeast
• 1/2 cup granulated sugar, divided
• 1 cup warm milk (approximately 110 degrees Fahrenheit)
• 2 eggs, room temperature
• 1/3 cup butter, melted
• 1 tsp. salt
• 4 1/2 cups bread flour

• 1 cup brown sugar, packed
• 2 1/2 Tbsp. ground cinnamon
• 1/3 cup butter, softened

• 8 oz cream cheese, softened
• 2/3 cup butter, softened
• 1 1/2-2 cups powdered sugar

Dissolve the yeast and 1/4 cup of the granulated sugar in the warm milk in a large bowl and let stand for about 10 minutes until foamy.

Mix in the eggs, butter, salt, and other 1/4 cup of granulated sugar. Add flour and mix until well blended and the dough forms a ball. Turn out onto a lightly floured surface, and knead about 5-10 times. Place in an oiled bowl, cover and let rise in a warm place until doubled in size (about one hour).

After the dough has doubled in size, turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Line cupcake pan with cupcake liners, and lightly spray over the top of them with cooking spray.

Roll dough into a 12x22 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 24 rolls using dental floss or a pastry cutter. You may have to unroll each roll and re-roll in order for the dough to fit in a cupcake tin.

Place each roll in a cupcake liner. Cover and let rise until nearly doubled, about 30 minutes. Alternatively, allow to rise overnight in the refrigerator. Meanwhile, preheat oven to 400 degrees Fahrenheit.

Bake rolls in preheated oven until golden brown, about 10-12 minutes. Let rolls cool completely before frosting.

To make the frosting, mix cream cheese and butter using the whisk attachment of a mixer. Slowly add the powdered sugar until desired consistency has been reached.

Read more at http://myfridgefood.com/recipes/dessert/cinnamon-roll-cupcakes#pDxgyfigZKu0etPa.99

submitted by Josie from Pink-Parsley.com 

BANANA NUT CHEESECAKE

Crust:

1 cup chocolate wafer crumbs
1/4 cup butter, melted

Preheat oven to 350 degrees.

Combine and press onto the bottom of a 9-inch springform pan.

Bake at 350 degrees for 10 minutes.

Filling:
2 bricks (8-oz each) cream cheese, softened
1/2 cup sugar
1/2 cup mashed ripe banana
2 large eggs
1/4 cup chopped walnuts (or pecans)

Combine the cream cheese, sugar, and banana; mix with an electric mixer at medium speed until well blended. Add eggs, one at a time, mixing well after each. Stir in the nuts; pour over the prepared crust.

Bake at 350 degrees for 40 minutes. Remove from oven and run a thin knife around edge of cake to loosen from pan. Cool on a wire rack before removing pan sides.

Topping:
1/2 cup milk chocolate chips
1 tbsp butter
2 tsp cold water

Melt the chocolate and butter with the water over low heat, stirring until smooth. Drizzle over the cheesecake.

Chill before cutting to serve.

Yield: 10 to 12 servings

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LEMON ICEBOX PIE ICE CREAM

This is another great recipe from an old Southern Living magazine.

3 to 4 fresh lemons
2 cups half-and-half cream
1 can (14-oz) sweetened condensed milk
3/4 cup coarsely crushed graham crackers

Grate zest from lemons to make 1 tablespoonful.

Cut lemons in half; squeeze juice to make 1/2 cup.

Whisk together the half-and-half, sweetened condensed milk, and lemon juice; pour into the freezer container of a 1 1/2-quart ice cream freezer. Freeze according to the manufacturer's instructions.

Stir in the graham cracker crumbs and lemon zest; transfer to an airtight freeze-proof container. Freeze for 2 hours before serving.

Yield: Approximately 1-quart.

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ALMOND JOY COOKIES

1 cup butter

1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds

Directions
Preheat oven to 375°F Lightly grease cookie sheets.

Combine dry ingredients, set aside

.
In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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CHOCOLATE CHIP CASHEW PIE

1 9-inch unbaked pie crust shell

3/4 cup light corn syrup
1/2 cup sugar
3 tbsp butter, melted
1 tsp vanilla extract
3 large eggs
1 cup semisweet chocolate chips
1 cup cashew halves
10 whole cashews
Whipped cream for topping

Preheat oven to 325 degrees.

In a large mixing bowl, combine the syrup, sugar, butter, vanilla, and eggs; beat with wire whisk until mixture is well blended.

Reserve 2 tablespoons of the chocolate chips for topping later. Stir in the remaining chocolate chips and the cashew halves; spread evenly into the pie shell.

Bake pie at 325 degrees for 45 to 55 minutes or until a deep golden brown and filling is set. Cover crust after 15 to 20 minutes of baking to keep from burning.

Let set for about 2-3 hours or until completely cooled.

Line a cookie sheet or large plate with waxed paper.

Place the reserved chocolate chips into a microwave-safe bowl and microwave on high 45 to 60 seconds or until they can be stirred smooth. Dip each of the 10 whole cashews halfway into the melted chocolate then place on the waxed paper lined surface. Refrigerate 15 to 20 minutes for chocolate to set.

Right before serving the pie, garnish with the whipped cream and chocolate-dipped cashews.

Store leftover in the refrigerator.

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FLAKY OAT PASTRY CRUST

This recipe is one my mother got from a March 19, 1961 GRIT newspaper.

1 cup sifted all-purpose flour
1 tbsp sugar
1/2 tsp salt
1/2 cup rolled oats, quick or regular is okay
1/2 cup solid shortening
2 to 3 tbsp cold water

Sift the flour, sugar, and salt into mixing bowl and stir in the rolled oats.  Using a pastry blender or two knives cut the shortening into the flour mixture resembles coarse meal.  Sprinkle water, starting with one tablespoon and adding more as needed, tossing with a fork until the particles stick together when pressed lightly.  Shape the dough into a small flat patty and roll on a lightly floured board to a 1/8-inch thickness.

Place the pastry into a 9-inch pie pan or dish and trim 1-inch beyond the edge.  Turn edges under and flute using fingers.  Using the tines of a fork, prick the sides and bottom of pastry.  Set in refrigerator and chill 20 to 30 minutes.

Preheat oven to 425 degrees.

Place shell in 425-degree oven and bake 12 to 15 minutes or until lightly browned.  If crust starts to bubble, gently poke bubbles with fork tine.  Cool shell before filling with your favorite pie filling.

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FRESH STRAWBERRY CHOCOLATE CAKE

Cake:

3 squares (1-oz each) unsweetened chocolate
1/2 cup water
1 cup sour cream
1 2/3 cups all purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
2/3 cup butter
2/3 cup firmly packed brown sugar
1 cup granulated sugar
3 eggs
2 tsp vanilla extract

Preheat oven to 350 degrees.
Grease and flour 2 9-inch round cake pans; set aside.

In a saucepan, melt the chocolate in the water over very low heat, stirring constantly until smooth; cool.  Stir in the sour cream.

Mix the flour, baking powder, baking soda, and salt together in a small bowl; set aside.

Cream butter, add sugars gradually and beat until light and fluffy.  Add eggs, one at a time, beating thoroughly after each addition.  Alternately add the flour mixture and the chocolate mixture, beating after each addition until smooth.  Stir in the vanilla extract.

Divide the batter evenly between the two prepared pans.  Bake at 350 degrees for 35 to 40 minutes or until a wooden toothpick inserted in the centers comes out clean.  Allow to cool in pans for 10 minutes then remove from pans and place on wire racks to cool completely.

1 quart large fresh strawberries
chocolate glaze (recipe follows)
5 tbsp granulated sugar, divided
1 3/4 tsp vanilla extract, divided
1 3/4 cups whipping cream

Choose the 5 prettiest berries and dip down halfway into the chocolate glaze; set aside on waxed paper.  Stem the remaining berries and cut in half.  Add 2 tablespoons of the sugar and 1 teaspoon of the vanilla to the berries; stir gently to mix.

Whip the cream with the remaining 3 tablespoons of sugar and 3/4 teaspoon of vanilla extract until soft peaks form.

To assemble cake, place 1 cake layer on a cake plate.  Spoon or arrange half the strawberries over the layer.  Drizzle with half the glaze and top with half the whipped cream.  Repeat with the remaining layer, other half of the berries and the remaining half of the whipped cream.  Garnish the top with the 5 dipped berries.

Chocolate Glaze:
3 squares (1-oz each) semi-sweet chocolate
3 tbsp water
1 tbsp butter
1 cup sifted powdered sugar
dash of salt
1/2 tsp vanilla extract

Place chocolate, water, and butter in a saucepan over very low heat; cook, stirring constantly, until completely melted and smooth.  Remove from the heat.

Place the powdered sugar and salt in a bowl; gradually blend in the chocolate mixer then stir in the vanilla. Note: For thinner glaze, add a dab of hot water.  For a thicker glaze, cool until desired consistency is reached.

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PEACH TEA PUNCH

3 family-size tea bags

2 cups loosely packed fresh mint leaves
1 bottle (33.8-oz) peach nectar
1/2 can (12-oz size) frozen lemonade concentrate, thawed
1/2 cup simple sugar syrup (recipe follows)
1 liter ginger ale, chilled
1 liter club soda, chilled
Garnish: Fresh peach wedges

Bring 4 cups water to a boil in a medium saucepan; add the tea bags and mint leaves. Boil for 1 minute then remove from heat. Cover and steep 10 minutes. Discard tea bags and mint leaves.

Pour the mixture into a 1-gallon container; add the nectar, lemonade concentrate, and simple syrup. Cover and chill for 8 up to 24 hours.

Pour the chilled mixture into a punch bowl or pitcher; stir in ginger ale and club soda just before serving. Garnish with the fresh peach wedges.

SIMPLE SUGAR SYRUP:
Bring 2 cups sugar and 1 cup water to a boil in a medium saucepan over medium-high heat. Boil, stirring occasionally, for 4 minutes or until all sugar is dissolved and mixture is clear. Cool to room temperature (about 30 minutes).

Note: This is from Southern Living Magazine in 2011. They got it from the Junior League of Austin, Texas.

LEMON PUNCH BOWL CAKE

1 box lemon cake mix

2 cartons (10-oz) frozen sliced strawberries, thawed

1 can crushed pineapple, drained (save juice to pour over bananas)

4-5 bananas, sliced and rinsed in the pineapple juice and drained

1 large instant French vanilla pudding mix

1 large frozen whipped topping, thawed

nuts and cherries for garnish, optional

Bake cake according to package directions, in two layer pans.

While cake bakes, make pudding according to package directions so it can cool.

To layer cake in punch bowl:

One layer of cake, crumbled

strawberries

pineapple

bananas

pudding

last cake layer, crumbled

whipped topping

nuts and/or cherries, if using

Refrigerate at least an hour before serving.

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I WANT TO MARRY YOU COOKIES

This cookie recipe has been making the rounds on facebook and I believe they originated on the Food Channel. In case you missed the recipe, here is it.

1 cup butter

1 cup dark brown sugar (may add up to 1/4 cup more if desired)

1/2 cup granulated sugar

1 egg

1 egg yolk

1 teaspoon pure vanilla extract

2 cups flour

1 cup uncooked rolled oats

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1 cup white chocolate chips

1 cup chocolate chips

In a medium saucepan, melt the butter over medium heat until melted. Remove from the heat.

2

Add the dark brown sugar and granulated sugar and stir until sugars are incorporated and smooth. Chill the mixture for 10 minutes.

3

Remove from the refrigerator and stir in the egg, egg yolk, and vanilla.

4

Add the flour, oats, baking soda, 1/2 teaspoon salt, and cinnamon and mix together.

5

Stir in the white chocolate chips and chocolate chips.

6

Roll by hand into 24 medium-size balls or use a scoop, and place on a light-colored cookie sheet.

7

Chill for at least 30 minutes.

8

Preheat the oven to 325 degrees F. Remove the cookies from the refrigerator and bake for 12 to 14 minutes.

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STRAWBERRY CHEESECAKE DESSERT BARS

1 box strawberry cake mix with pudding

1 cup chopped toasted pecans
1 1/2 sticks butter, melted
2 pkgs (8-oz each) cream cheese, softened
1 cup sugar
1/3 cup strawberry jam

Preheat oven to 350 degrees.

Combine the cake mix and pecans in a medium mixing bowl.  Drizzle the butter over the mixture and stir until combined well.  Press the mixture over the bottom of a lightly greased 9 x 13 x 2-inch baking pan.

In a medium to large mixer bowl, beat the cream cheese and sugar until smooth; spread over the crust.

Process jam in a food processor or blender until smooth.  Pipe the jam across the filling lengthwise approximately 1-inch apart.  Using a butter knife, cut through jam gently, moving knife slightly side to side cutting through the filling mixture going crosswise on the filling. This will make almost a squares look.

Bake bars at 350 degrees for 18 to 23 minutes until edges start to brown and the center is set.  Allow to cool in the pan on a wire rack.  Cover and chill for at least 2 hours until firm.

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LEMON BLUEBERRY BREAD

A friend shared this recipe with me. She got it from My Fridge Foods.

For the Loaf:
1 1/2 cups 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed

For the Lemon Syrup:
1/3 cup freshly squeezed lemon juice
1/3 cup sugar

For the Lemon Glaze:
1 cups confectioners’ sugar, sifted
2 to 3 tablespoons fresh lemon juice

Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.
In a medium bowl, sift together flour, baking powder and salt; set aside.

In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.

Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.

While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.

Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.

To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pour-able. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden for about 15 minutes

extras: 
This recipe will also yield about 12 standard muffins or 36 miniature muffins, baking time adjusted.
It could be doubled and baked in a well-greased and floured bundt pan, baking time adjusted.
This recipe could also be baked in an 8-inch square or 9-inch round, to create a thin cake (approx. 1 1/2 inches tall), baking time adjusted.