Mini Boston Cream Pies

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I made these little babies for Pi Day (3/14) and they were a huge hit. And really easy to make!

First, bake a yellow cake into 24 cupcakes. Unwrap them and let them cool for about 15 minutes.

Using a sharp bread knife, cut the tops off all of them, and spoon the Vanilla Custard filling on each one, then place the top on and gently press.

Then, make the Ganache, and carefully pour over each "pie." Refrigerate until ready to serve.

Cake:

• 1 box yellow cake mix, made per box instructions, plus 3/4 cup Sour Cream
• Bake at 350 for 18 minutes
• Let cool, then unwrap each cupcake, and let cook another 15 minutes
• Cut tops off of cupcakes

Vanilla Custard Filling

• 2 boxes instant French Vanilla pudding
• 2 cups Milk
• 1 carton Cool Whip, thawed

Mix pudding and milk with beater. Fold in cool whip. Let chill for 30 minutes, then spoon filling on the bottom half of each cupcake. Place topper on top.

Ganache Topping

• 1/2 bag Milk Chocolate chocolate chips
• 1/2 cup Whipping Cream

Heat whipping cream, but do not boil. Add chocolate chips and whisk until smooth. Let cool until it gets a little more set, but still pourable. Carefully pour on top of each cupcake. Refrigerate until ready to serve.

How To Pump Up Your Cake Mix

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People are always asking me how I make my cakes so moist and delicious. They think I make them from scratch (heehee.) Nope. I always use a cake mix, always! But I add my own little gems to it making it a lot yummier! Give some of these a try. (p.s. Don't you love the hole cut out from my cake mix? My son does not let a box come into this house, or leave, without cutting out his Box Top for his school.)

First off, I always use a Betty Crocker mix. I have tried others and they just don't turn out as well as this brand. I'm not sure why, but I'm sticking to it!

Chocolate Cake:
I always add a small box chocolate pudding powder. Devil's Food is best, but any Chocolate flavor will do. I also add about a cup of Sour Cream. If you want a healthier version, you can add a cup of Greek Yogurt, (but it's a lot better with the sour cream.) I also add a little more water then the box calls for, and maybe an extra egg. Y'know, if you're feeling it. :)

White Cake:
White cake mixes usually are pretty moist anyway. So, I don't add a whole lot. I like to add about 1/2 cup plain yogurt. However, if you want a subtle flavor to your white cake, add a small carton of Key Lime Yogurt, or Lemon, or Raspberry, etc.

Yellow Cake:
Yellow Cakes are pretty crumby. So I again, I add about 1 cup of Sour Cream or plain Yogurt. Then maybe some extra water.

Red Velvet
The Sour Cream is perfect for a Red Velvet cake, about 1 cup. I also like to put some vanilla pudding. Don't worry about making the red color lighter, it actually makes it a bit brighter.

Those are the basics that I use. You can add them to any flavor of cake mix. Just make sure that the flavors you are using will compliment each other! Don't add your nearly expired Lemon Yogurt to your Chocolate Cake mix. Unless you want lemon chocolate. :)

Red Velvet Cheesecake

This is pretty time consuming and there are a lot of steps, but it IS easy!!

First, bake a cheesecake. If you have a recipe you like, great. If you need one, here is mine! Make sure it has NO crust. You will want to use a spring form pan, and line the whole thing with parchment paper, so it's easy to get out. Let it refrigerate overnight.


The next day, bake a red velvet cake, in a 9" pan. (Recipe below). You can either bake one layer, and cut it into 2, or for thicker layers, bake 2 layers, and just level them so they are flat and even. Set them in the freezer for a couple hours.


Oh- don't forget to save the shavings from your cake. You'll need them later.

When you are ready to assemble your cake, take your cheesecake, and unwrap it.


Place it upside-down, on top of your bottom layer of cake.


Then, take off the pan, and the parchment paper.




Then place the other layer of cake on top! At this point, my daughter said it looks like one giant oreo! Yup! I placed it in the freezer for another hour before I frosted it.


Frost it with the cream cheese frosting (again, recipe below)! You don't need to worry about the sides looking perfect, because you'll be covering it up with those cake crumbles you saved.

Just stick those crumbles right on the side, they'll stick good. You can press them down if they don't.

MMMMmmmmmmmmmmm.....

It looks yummy, doesn't it? It IS!

Here's a slice....oh wait- that one's for me! Yum!

Red Velvet Cheesecake

Cheesecake Recipe Here

Red Velvet Cake

• 1 Red Velvet Cake Mix (yes, that's how we roll)


• 1 small box instant vanilla pudding


• 4 eggs


• 1 3/4 cup water


• 1/4 cup flour


• 1/2 cup oil
  

Mix all together and beat well. Pour into 2 9" round pans. Bake at 350 for 35 minutes.

Cream Cheese Frosting

• 1 8 oz. cream cheese, softened


• 4 Tbsp. butter, softened


• 1 tsp. vanilla


• 2 1/2 cups powdered sugar

Beat cream cheese and butter together until creamy. Add vanilla and beat well. Then add powdered sugar. Add to your desired consistency. If it's too thick, you can add a little milk.

Ultimate Club Sandwich

"The Best Sandwich Ever" ~my husbands words, not mine. Personally, the "best sandwich ever" would be on a croissant with turkey, lots of different cheeses, avacado, mayo, and a little more cheese. But if you like Club Sandwiches, this one is a must try!

Not sure how to really put this in recipe form, so just follow these steps:

• 3 slices thick bread


• Miracle Whip


• Pesto


• Ham


• Bacon, nice and crispy


• Turkey


• Sliced Tomato


• Lettuce


• Sliced Avacado


• Pepper Jack Cheese


• Muenster Cheese or Provolone

Toast your bread. Then on the first slice, spread Miracle Whip on it. Top with ham, bacon, tomatoes, avacado, and Pepper Jack Cheese. Spread the second slice of bread with Pesto, and place on top, pesto side down.
Then spread Miracle Whip on top of that second slice, and top with turkey, bacon, lettuce, avacado, and Muenster or Provolone cheese. Take the third slice of bread, and spread the pesto on it, and place pesto side down. Secure with toothpicks and cut in half. Enjoy!

Chocolate Cake?

I don't even know what to call this cake. I got the recipe from my sister, but she just called it Chocolate Cake. But it is seriously my favorite chocolate cake I've tried so far. I would love suggestions for a good name :) You might have to make it first though.

• 1 box Devil's Food Cake Mix


• 1/2 Cup water


• 1/2 Cup oil


• 4 eggs


• 1 Cup sour cream


• 1 box instant chocolate pudding


• 1 bag chocolate chips (I use milk chocolate)


• 1/2 Cup heavy whipping cream

Pre-heat oven to 350. Spray bundt pan. Mix together cake mix, water, oil, eggs, sour cream, and pudding. Mix for 10 minutes. Then add half a bag of chocolate chips. Pour into bundt pan and bake for 45-50 minutes.

For ganache topping, heat whipping cream until boiling. Take off heat and add the rest of the chocolate chips. Stir until smooth. Pour over cake. ENJOY

Lemon Bars

This is my moms recipe. The crust is so addicting. And the finished product is so yummy. Not too sweet- just right. Enjoy!

Crust:
2 Cups Flour
1/4 Cup Powdered Sugar
Dash of Salt
1 Cup butter, softened

Filling:
2 Cups Sugar
1/4 Cup Flour
4 eggs, beaten
6 Tbsp. Lemon juice

Pre-heat oven to 350. Combine crust ingredients and mix well. Spread onto greased 9x13 pan, and bake for 15-20 minutes, or until crust is lightly browned.

For filling, combine sugar and flour, then add eggs and lemon juice. Mix well and pour over slightly cooked crust. Bake for 25 minutes. Let it cool, then sprinkle with powdered sugar.

Caramel Brownies

• 1 German Chocolate Cake Mix


• 1/2 C. Evaporated Milk, plus 1/3 C.


• 1/2 C. Melted Butter


• 50 caramels


• 1 1/2 C. chocolate chips

Mix together cake mix, 1/2 c. evaporated milk, and butter. Divide batter (dough) in half, and spread one half in greased 9x11 pan. Bake at 350 for 10 minutes.

After it comes out of the oven, sprinkle with chocolate chips. Melt caramels with 1/3 cup evaporated milk. Stir together, and pour over chocolate chips. Cover with rest of brownie batter. Bake at 350 for 15 minutes.

Peanut Butter Chocolate Molten Lava Cake

Ingredients:

• 4 squares Baker's semi-sweet chocolate


• 1/2 cup butter


• 1 cup powdered sugar


• 2 whole eggs


• 2 egg yolks


• 6 Tbsp. flour


• 4 oz. cream cheese (softened)


• 3 Tbsp. creamy peanut butter


• 2 Tbsp. brown sugar


• 1/4 tsp. vanilla


• Cool Whip, if desired

Pre-heat oven to 425 degrees. In large bowl, microwave chocolate squares and butter for 1- 1 1/2 minutes until chocolate is almost melted. Stir with whisk until chocolate is completely melted. Stir in sugar. Blend in eggs, and yolks. Stir in flour and set aside.

In smaller bowl, mix together cream cheese, peanut butter, brown sugar and vanilla. Pour half the chocolate mixture into a 1 qt. souffle dish, sprayed with cooking spray.

Top with peanut butter mixture, then the rest of the chocolate mixture.

Bake for 20 minutes or until edges are set, and middle is still soft.

Right out of the oven...

Let cool slightly, but serve warm. This was SOOO good!

Baked Potato Soup

*My husband is not a fan of soup. But after eating this he surprisingly admitted that he loved it and he would like to have it more.

4 Tbsp. butter
1/4 cup chopped onion
1/4 cup flour
1 can chicken broth
1 can evaporated milk
3-4 medium potatoes, baked
3-4 green onion, chopped
4 slices of bacon, cooked until crispy
shredded cheddar cheese
Sour Cream

In saucepan, melt butter and add onion. Cook until tender. Add flour. On medium heat, gradually add chicken broth and milk. Take 1 potato and scoop out insides and mash. Add to soup. Heat until just boiling. Dice the other potatoes and add to soup. Heat through. Add salt and pepper to taste. Just before serving, add green onion and crumbled bacon to soup. Add cheese and sour cream on individual servings. Enjoy!

Pumpkin Bars

4 eggs
1 – 2/3 cups granulated sugar
1 cup oil
one 15 ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

ICING:
One 3 ounce package cream cheese, softened
1/2 cup (1 stick) butter or margarine, softened (I used and recommend butter)
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees.

2. Using an electric mixer at medium speed, combine the eggs, sugar, oil, and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt, and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly comined and the batter is smooth.

3. Spread the batter in an ungreased nonstick 13 by 10 inch baking pan. Bake for 30 minutes. Let cool completely before frosting.

4. To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

**You could also make it in a cookie sheet for thinner bars, but then I would recommend doubling the frosting**

Chile

{Pics to come}

Wash about two cups beans (red, pinto, chile, or a combination). Put in large soup pot and cover with two quarts water and 1 tbsp. Salt. Bring to a boil, turn off stove and allow to soak overnight.
The next day, drain and rinse beans, cover again with two quarts water, bring to a boil, then turn down and allow to simmer about two hours.

Cook 1 pound of beef and 1 diced onion until meat is brown and onion is tender. Drain fat from meat and add to beans, then add the following ingredients:

1quart tomatoes
1can tomato juice (12 oz.)
3/4 cup ketchup
1 Tbsp. Chili powder
1/4 tsp. Garlic powder
1/2 tsp. Onion powder
1/2 tsp. Cumin (optional)
Salt and pepper to taste

Simmer altogether several hours until beans are nice and tender. You can adjust any of the seasonings to your taste.

Fool-Proof French Bread

I got this recipe from my mother-in-law. It is so yummy and really easy to make. I make it when we have spaghetti or manicotti, etc.

1/2 c. warm water
2 Tbsp yeast
2 c. hot water
3 Tbsp sugar
1 Tbsp salt
1/3 c. melted shortening
6 c. flour

In small bowl, dissolve yeast in warm water. In large mixing bowl, combine hot water, sugar, salt, shortening and allow to stand until luke-warm. Add dissolved yeast and 3 cups of the flour. Using a wooden spoon, beat until smooth and well blended. Add remaining flour to make a soft dough that can still be mixed with a spoon. Leave spoon in bowl and allow dough to rest 10 minutes.

Stir dough down. Let rest again. Repeat process of stirring dough followed by the 10 min. rest until it has been done a total of five times.

Turn dough out onto floured board and knead only enough to coat dough with flour so it can be handled. Divide dough into two equal portions. Roll each portion of dough into a rectangle 9x12 inches. Roll up jelly-roll style.

Arrange lengthwise on greased cookie sheet, allowing room for both loaves. With a sharp knife, slash top diagonally about three times across each loaf and cover and let raise until double in size, about 30 min to 1 hour.

Bake at 375 for 30 minutes or until done. Makes two loaves.