Jr. Mint Cupcakes

I made these the other night for Family Home Evening and they were yummy. I loved how moist they are and liked the hint of mint they had. I always love mint things during the winter.

Ingredients:

1 box Pillsbury Devils Food Cake Mix
4 eggs
1/2 Cup vegetable oil
1/2 Cup water
1 small box instant chocolate pudding mix
1/2 Cup sour cream
1 Cup chocolate chips
3 4 oz boxes Jr Mints (look for them on sale, I found them for $1.00)
Favorite Vanilla or Cream Cheese Frosting


Directions:

Preheat oven to 350 degrees F. In a stand or electric mixer, add the cake mix, eggs, oil, water, pudding mix, sour cream and chocolate chips. Mix on medium for 2 minutes or until well combined and somewhat thick. Scoop into 24 paper lined muffin cups. Press 3 JR mints into the center of each cupcake center. Bake for 22-25 minutes or until toothpick comes mostly clean from center. Let cool completely and frost with your favorite vanilla or cream cheese frosting.
24 cupcakes

Ultimate Chocolate Layered Reeses Peanut Butter Cup Cake

I made this birthday cake for my family and it's absolutely divine. Everyone loved it.

{So I could have had prettier presentation, but I was in a hurry people!}

Ingredients:

1 box Pillsbury Devils Food Cake Mix

4 large eggs

1/2 Cup canola oil

1/2 Cup water

8 oz sour cream

1 small box instant chocolate pudding mix

1 bag mini or regular chocolate chips

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4 8oz packages softened cream cheese

2 sticks softened butter

16 oz bag powdered sugar (most of it)

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1 Cup melted creamy peanut butter

1 bag of Reeses Peanut Butter Cup minis, halved (freeze bag for an hour before cutting, it’s much easier)

Directions:

1. Preheat oven to 350 degrees F. In a stand or electric mixer add the cake mix, eggs, oil, water, sour cream, pudding mix and chocolate chips. Beat until well combined, about 1 1/2 minutes. Will be thick. Pour evenly into 2 well greased 9 inch cake pans. Bake for 30-35 minutes or until toothpick comes out clean from center of cakes. Let cool completely.

2. To prepare cream cheese frosting place softened cream cheese and butter into a mixing bowl, beat on med-high speed until creamy smooth. Slowly beat in powdered sugar until a good spreading consistency forms. I used almost the entire bag of powdered sugar. Refrigerate for a good hour before frosting.

3. Turn cakes onto wax paper and with a large serrated knife cut each cake in half width wise to form 4 layers. Place one layer onto a cake stand and drizzle melted peanut butter over top. Next spread a generous amount of cream cheese frosting over that. Place another cake layer on top and repeat peanut butter and frosting until top layer is placed. Spread remaining frosting over entire cake then top with halved Reeses Peanut Butter Cup Minis. I froze the cake until ready for serving. It stays nice and cold which makes it MUCH easier to cut into slices. Enjoy!!

Chocolate Zucchini Cupcakes

2 (1 oz) squares unsweetened chocolate, melted
3 eggs
1 3/4 cup packed brown sugar
1 cup vegetable oil
2 cups flour
1 t baking powder
1 t baking soda
1/2 t salt
2 cups grated zucchini
chocolate chips (optional)

-Preheat oven to 350 degrees
-Beat eggs with sugar for 10 minutes or until thickened and pale
-Blend oil and cooled chocolate into beaten egg mixture
-Stir together flour, baking powder, baking soda and salt
-Stir flour mixture into egg mixture until just blended
-Stir in zucchini
-Add chocolate chips and stir
-Spoon batter into cupcake wrappers, filling 2/3 full
-Bake for 20 minutes
-Let cool completely and then frost

Chocolate Frosting:
1/2 cup butter
1/4 cup unsweetened cocoa powder
1 T vanilla
3 1/2 cups powdered sugar
2 T milk

-Over medium heat, melt butter
-Add cocoa and vanilla
-Put powdered sugar in mixer; add cocoa mixture
-Beat well
-Add milk, 1 t at a time until desired consistency*

*NOTE: I used about 2 1/2 T to get the right consistency for my liking

This recipe is a great one to use for all that zucchini growing in your garden! My kids LOVE them and have no idea that there is any zucchini in there. And the frosting is delicious!

Summer Cucumber Salad

1 large cucumber, unpeeled, sliced very thin
1/4 cup red onion, sliced very tin
1/2 cup rice vinegar
3 T water
1/3 cup white sugar
1/2 t salt
1/4 t fresh ground pepper

-Slice the cucumber and red onion and place in large bowl
-In a separate bowl, mix the remaining ingredients, stirring well.
-Pour over cucumbers and onion, tossing to ensure good coverage.
-Refrigerate. Let the cucumbers sit for several hours before serving if possible.
-Makes 4 servings as a side dish but can easily be doubled or tripled.

Really refreshing and light. Perfect side dish when it's hot outside!

Zucchini Pancakes

One MORE thing to do with all those zukes popping up!!

1/3 c. bisquick
1/4 c. grated cheese (the recipe calls for parmesan, but I usually only have cheddar and it works)
1/8 tsp. pepper
2 eggs
2 c. shredded zucchini

Add all ingredients except zucchini and mix well. Once blended add zucchini. Scoop about a 1/4 cup of the mixture onto a hot skillet coated with non-stick spray. You'll need to flatten it a bit and then just cook and flip like a pancake.

The Best Homeade Salsa

4 tomatoes
2 cloves of garlic
1 can of diced tomatoes (I used stewed)
1 bunch of green onions
2 t kosher salt
1/2 bunch of cilantro
1 jalapeno (no seeds for mild, some seeds for medium, all seeds for hot)

-Put everything into a food processor and pulse to desired consistency. Serve with pretty much anything. Delicious! Thanks Megan for this awesome recipe. It's a staple in our house!

Guiltless Alfredo Sauce

Don't get me wrong, nothing beats a great alfredo sauce with all it's rich goodness, but this alfredo sauce is pretty good for being low fat. Plus, you know that this sauce has like a bazillion less fat and calories.

2 C low-fat milk (not skim)
1/3 C (3 oz) 1/3-less-fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

Directions:
1. Toss the milk, cream cheese, flour, and salt in a blender. Process until smooth and set aside.
2. In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don't want to burn it.
3. Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.When it's nice and thick (it should look as thick as a normal alfredo sauce) remove the pan from the heat.
4. Add the cheese, stir it up and then cover immediately.
5. Let stand for at least 10 minutes before using. It will continue to thicken upon standing.

This sauce can be used for many things--
Over pasta
As a sauce on pizza
As a dip for breadsticks
Mix it with pesto for a creamy pesto {I did, and it's delish}
Mix it with marinara for a creamy marinara sauce

Enjoy!