Mini Corn Dog Muffins

If you like corn dogs then here is a quick and easy recipe that we made in my cooking club at school yesterday.  You need just 4 ingredients, 2 mini muffin trays and some non-stick spray and you'll have a yummy treat for an after school snack or to serve at your next social gathering.

Ingredients:
2 boxes of Jiffy corn muffin mix
1 package of hot dogs (I use Ball Park Franks)
2 eggs
2/3 cup milk

Preheat your oven for 400 degrees.  Follow the Jiffy package directions to make the corn muffin mix.  Once you've finished making the mix, cut your hot dogs into 1" pieces.  Now it's time to assemble them for the oven.  Spray your muffin tins with some nonstick spray.  Spoon in about a tablespoon of corn muffin mix into  each muffin well.  They should only be filled about 1/2 to 2/3's full.  Then push a piece of hot dog down into the center of the muffin batter.

Place muffin tins in over and bake for about 15 minutes or until golden brown.  Remember oven temps vary so keep and eye on them after they've been in the oven for 10 minutes. 

Pull them out of the oven when done and let cool in tins for a few minutes.  Then remove them and plate them up to enjoy.  We had mustard and ketchup with ours.

Hope you like them as much as we did.  ENJOY!

Pumpkin Spice Cupcakes

Today I made Pumpkin Spice Cupcakes with Cream Cheese Frosting.  They were for a co-worker who is on Weight Watchers and doesn't bake.  These cupcakes are so easy to make and so is the frosting and the BEST part is that they're only 4 points.  I've been on Weight Watchers since last August and have found so many amazing and yummy recipies that I thought I should start sharing some. 

The cupcakes consist of:
(1) box spice cake mix
(1) can packed pumpkin

Mix the 2 ingredients together with a mixer and fill muffin tins that have been lined 2/3 full. Bake for 12 to 15 minutes until done.

While they're cooking I made the icing.

The icing consists of:
(1) 8oz. pkg Neufchatel cream cheese - softened
(1) cup confectioners sugar
(1) tsp. vanilla extract

Mix together with a mixer until creamy. 

Once the cupcakes were cool, I put the icing in a piping bag and piped some icing on each cupcake.  I was supposed to use all the icing, but I really didn't need to. 

They turned out so yummy and the birthday girl loved them!

Enjoy!

Crunchy Carrot Treats

I've seen this idea all over the web and decided to make them for my preschool class.  We're not aloud to give out candy, so I opted for this yummy, crunchy treat instead. 

I used:
1 large container of Gold Fish crackers
Disposable Wilton icing bags
Green curling ribbon

I scooped (1) one cup of Gold Fish crackers into 15 icing bags and then tied them up with the green curling ribbon.  Cost was about $12.00 and it took me all of an hour to make. 

The best part is that the kids loved them and so did my co-workers that I showed.  You still have time so go ahead and whip up a batch for family and friends!  Happy Easter!

irish potatoes

So tonight I made Irish potatoes for the first time.  I always thought they were gross tasting, but the recipe I used omitted coconut, so they're actually very yummy.  So for all my Irish fans out there and for my husband who is part Irish, I give you my Irish potatoes and thank you to my friend Jackie Conahey for sharing this yummy recipe! 

Irish Potatoes:

1/4 cup boiling water
1/4 cup milk
6 Tbs. instant mashed potatoes
2 Tbs softened butter
Few grains of salt
1 tsp. of vanilla
6 cups of confectioner's sugar ( you may need more to stiffen up the dough)
Cinnamon
Shredded coconut, if desired

1. Whisk water, milk and instant potatoes together.
2. Whisk in softened butter, salt and vanilla.
3. Gradually work in confectioner's sugar.  Stir until thick. 
4. Kneed in all the sugar until the mixture is no longer sticky.  (This is where you may need some extra sugar)
5. Add coconut if desired.
6. Roll into small balls.  Place in plastic bag with cinnamon and gently shake to coat. 
7. Set on a waxed cookie sheet to firm up some more then store in an air-tight container to assure freshness.

Enjoy!

mint chcoclate chip ice cream pie

This is the delicious dessert that I made my husband for his birthday.  It's Mint Chocolate Chip Ice Cream Pie in an Oreo crust.  Yummy and easy to make.

Use a food processor and pulverize 25 Oreo cookies.  Then add 5 Tbs. of melted butter and combine.  Form your pie crust by pressing the mixture up the sides and then around the bottom of a lightly greased pie plate.  Finish by scooping slightly softened Mint Chocolate Chip ice cream.  Spread evenly and then put in your ice box (freezer) for 2 to 3 hours.  Garnish with Oreo's or other toppings, slice and enjoy!

chocolate chocolate chip muffins

These muffins are so easy to make and my coworkers absolutely loved them.  Us need one (1) box of Devil's Food cake mix, one (1) can of packed pumpkin and two (2) handfuls of chocolate chips.  Blend the first two ingredients together until well blended and smooth.  Stir in your chocolate chips.  I used a medium scoop, which holds about two tablespoons and filled my mini muffin tray, which I lined with paper liners.  Bake at 350 degrees for 12 - 14 minutes.  Test with a toothpick for doneness.  Cool on wire rack for 20 minutes. Enjoy!

 Delicious and low fat!

Chocolate Chip Peanut Butter Cup Cookies

This is the simplest and yummiest recipe ever.  It's so simple my 11-year old makes them, with a little help from the momma!  Two ingredients is all it takes.  Hope you give them a try!

Ingredients:  24 Mini Reese Peanut Butter cups & 1 package of Toll House Chocolate Chip refrigerated cookie dough.

Take the 24 peanut butter cups and unwrap them.  Once done put them in the refrigerator to keep them chilled until you need them. 

Line a 24-cup mini muffin tray with liners.

Separate your cookie dough into the 24 squares and place one in each lined well.

Bake the cookies for the time stated on the cookie wrapper.  When they are done, pull them from the oven and push a unwrapped peanut butter cup into each cookie.  They willbegin to met a little. 

Place the cookie (still in the muffin tray) into the freezer for about 20 minutes to quickly stop the cooking process and to chill them faster.  *** yes, this picture shows them out of the tray, but trust me keep them in the tray to cool them.

Take them out and go to it.  They are ready to eat, or in the case of my son, devour them!

Best Ever Banana Bread

I've tasted a lot of Banana Bread recipes in my 42 years and most of them were pretty good. You may even think you've had the best banana bread, but I can assure you you haven't until you try this recipe out.

Ingredients:

2 eggs, beaten
1/3 cup buttermilk
1/2 cup vegetable oil
1 cup mashed bananas
1 & 1/2 cups white sugar
1 & 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt

Directions:

Spray one 9x5" loaf pan with cooking spray.
Blend together the eggs, buttermilk, oil and bananas.
Sift together the sugar, flour, baking soda and salt.
Add banana mixture with dry ingredients and mix well.
Pour into prepared loaf pan and bake at 325 degrees F for 1 hour and 10 minutes.
If more time is needed cook longer in 5 minute increments until a cake tester inserted in the center comes out clean.
Cool on a wire rack .


Now I don't want to toot my own horn, but I think that this is the Best Ever Banana Bread recipe!