Mountain Dew Cupcakes!!!

Mountain Dew Cupcakes
1 cup butter (2 sticks)
2 cups sugar
4 large eggs
3/4 cup Mountain Dew
1/4 cup of lemon and lime juice (juice from 1 lemon and 1 lime)
zest from 1 lemon and 2 limes (separate into 2 piles, one for butter cream)
1 1/2 teaspoons lemon extract
2-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt

1. Beat butter on medium for 30 seconds.
2. Add sugar and lemon, lime zest. Beat on medium-high until light and fluffy
.3. Add eggs one at a time, Scrape sides of bowl in between additions
4. Whisk together flour, baking powder, and salt in a bowl. Add to mixer bowl. Turn on low for 5 seconds.
5. Add the Mountain Dew, lemon/lime juice, and lemon extract . Mix to combine.
6. Scoop into cupcake papers about two-thirds full.
7. Bake for 18-20 minutes @ 350 until a cake tester comes out clean.

Mountain Dew Butter cream
1 cup butter (2 sticks)
4-5 cups powdered sugar
2 tablespoons Mountain Dew Juices from half of 1 lemon and half of 1 lime.
Lemon and lime zest (rest of zest from cupcake recipe.
Or zest from half of 1 lemon and 1 whole lime)
1 teaspoon lemon extract
neon green food coloring (yellow and blue if you don't have green)
1. Sift powdered sugar into a bowl or onto parchment
2. Beat butter at medium-high speed until creamy
3. Add half of the sugar, turn mixer on low for 5 seconds.
4. Add the Mountain Dew, zest, and lemon extract . Beat until combined.
5. Add food coloring to the desired color.
6. Gradually add remaining sugar until you get to the consistency and sweetness you like.

Cherry Cobbler

1/2 C sugar
2 T. cornstarch
1/4 tsp. ground cinnamon
3/4 C. water
1 package (12 ounces) frozen pitted dark sweet cherries, thawed
1 T butter

Topping:
1 C all purpose flour
4 T sugar
2 tsp. baking powder
1/2 tsp. salt
3 T shortening
1/2 C milk
*Ice Cream optional

1) In a large saucepan, Combine the sugar,cornstarch and cinnamon. Stir in water until smooth. Add the cherries and butter. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Pour unto an 8 inch square baking pan and set aside.
2) In a bowl, combine the flour, 2 tablespoons sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Drop by spoon fulls over the cherries; sprinkle with remaining sugar.
3) bake at 400 for 30-35 minutes or until golden brown, Serve warm with Ice Cream if desired.
yield: 8 servings

5 minute coffee mug cake

1 large coffee mug
4 T flour
4 T sugar
2T baking cocoa
1 egg
3 T milk
3 T oil
3T chocolate chips (optional)
Some nuts (optional )
Small splash of vanilla
Add dry ingredients to mug and mix well. Add egg and mix thoroughly. Pour in milk and oil and mix well. Add vanilla and chocolate chips/nuts if desired. Put the mug in the microwave and cook for 3 minutes on high. The cake will rise over the mug, but don’t be alarmed! Allow to cool a little and tip onto plate if desired. Garnish as desired or eat it plain. (This can serve 2 if you want to share.)

This was email to me by Joyce, Thanks Joyce! I am sure I will love it!!

Amish Casserole

1 pound ground beef
1 (10.75 ounce) can condensed tomato soup
1/4 cup brown sugar
1/8 teaspoon black pepper
1/4 teaspoon salt
1 (10.75 ounce) can condensed cream of chicken soup
1 (12 ounce) package wide egg noodles
Grated cheese


DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add egg noodles and cook until tender, about 7 minutes. Drain and return to the pan. Mix in the cream of chicken soup until noodles are coated.
Crumble the ground beef into a large skillet over medium-high heat. Drain the grease, and stir in the tomato soup, brown sugar, pepper and salt. Spread half of the beef in the bottom of a greased 2 1/2 quart casserole dish. sprinkle cheese over the beef. Top with half of the noodles, then repeat layers ending with cheese on top.
Bake for 35 minutes in the preheated oven, until cheese is browned and sauce is bubbly.

February Recipes

Hello, my name is Stacy and I am a CHOCOHOLIC, So for the month of February I would like all to share their favorite Recipes that include chocolate. And I know I am not the only Chocoholic out there so I am expecting LOTS!! of recipes from all of you!

The BEST Buttercream Icing!!

1/2 Solid vegetable shortening
1/2 C. butter or margarine
1 tsp. clear vanilla extract
4 C. sifted confectioner's sugar (1Lb.)
2 T. milk
Cream Butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of the bowl often. When all the sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results keep icing bowl in the refrigerator when not in use. you can keep icing in the fridge for up to two weeks.

To make CHOCOLATE buttercream add 3/4 C. cocoa and additional 3-4 T. milk

Cinnamon cream filling for Pumkin Whoopie Pies

Ingredients:
1 (8oz) pkg cream cheese (I used light/Neufchatel), softened
6Tbsp butter, softened
3-4c powdered sugar
1 tsp vanilla
1-1 1/2Tbsp cinnamon
Directions:Cream butter and cream cheese together so there are no lumps. (Getting the cream cheese softened is the key). Stir in vanilla and cinnamon. Stir in powdered sugar 1 cup at a time. I used about 3 1/2c total. Pipe or scoop onto one cookie and top with another to sandwich the filling. If you want to be fancy, sprinkle the tops of cookies with powdered sugar or powdered sugar mixed with cinnamon.Made about 2 1/2 dozen whoopie pies (using 2 cookies per whoopie