Boston Cream Pie Mini's

I made these today for a BBQ and they turned out really good. My husband hates semi sweet chocolate though, so I melted milk chocolate chips instead..enjoy!

1 pkg. (2-layer size) yellow cake mix
1 cup cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1-1/2 cups thawed COOL WHIP Whipped Topping, divided
4 squares BAKER'S Semi-Sweet Baking Chocolate

PREHEAT oven to 350ºF. Prepare cake batter and bake in 24 greased medium muffin pan cups as directed on package. Cool in pans 10 min. Remove to wire racks; cool completely.

BEAT milk and dry pudding mix with wire whisk 2 min. or until well blended. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half. Gently stir 1/2 cup of the whipped topping into pudding. Spoon about 1 Tbsp. of the pudding mixture onto bottom half of each cupcake; cover with top of cupcake.

MICROWAVE remaining 1 cup whipped topping and the chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Let stand 15 min. to thicken. Spread onto cupcakes. Refrigerate at least 15 min. before serving. Store leftovers in refrigerator.

Curry Chicken Salad

INGREDIENTS
4 skinless, boneless chicken breast halves - cooked and diced
1 stalk celery, diced
4 green onions, chopped
1 Granny Smith apple - peeled, cored and diced
1/3 cup craisins
1/3 cup seedless green grapes, sliced
1/2 cup chopped pecans
1/8 teaspoon ground black pepper
1/2 teaspoon curry powder
3/4 cup light mayonnaise
1 tsp lemon juice
1 tsp honey

DIRECTIONS
Mix all ingredients together in a large bowl.
Serve chilled in a pita pocket, wrap in a wheat tortilla, or eat on a croissant.

Caramel Brownies

I keep meaning to take a picture of these so I can post this recipe...but I forget before I leave...and there are never any left when I get home....they are dangerously good!

Ingredients:

1 box chocolate cake mix

1 can sweet and condensed milk

1 cup milk chocolate chips

50-60 Werthers Chewy Caramels (about 2 bags)

1 square butter

Preheat oven to 350 degrees. Mix cake mix, half the can of sweet and condensed milk, and square of melted butter. Press half of the mixture into a greased 9x13 pan. Bake 6 min. Let cool completely. Melt caramels and the other half of the sweet and condensed milk on medium heat on the stove top, continually stirring so it doesn't burn. Pour over the top of the cooled brownie bottom. Sprinkle the chocolate chips over top. Then crumble the other half of the cake mix covering all the caramel. Bake 11-14 min. Cool and enjoy!! Whenever I make this for a party....it's always the thing they ask me to bring next time. I hope you guys like it as much as we all have!

Big Soft Sugar Cookies

If you like those granny B's big pink cookies, you will love these. They are big, soft and delicious.

cream:
1 c. butter
2 c. sugar

beat in:
4 eggs
2 T. milk
4 t. vanilla
1 T. lemon extract (this slight lemon flavor really sets these cookies apart.)

add:
4 t. baking powder
1/2 t. salt
5 cups flour

chill 30 minutes to an hour. form into balls then smash down with bottom of floured glass (about 1/4 inch thick, these cookies should be about the same thickness as those pink grandma sycamore's cookies and a little smaller in circumference.) bake at 375° for 6-8 minutes.

frosting:
1/2 c. butter
1/4 c. shortening
1 t. vanilla
1/8 t. salt
4 c. powdered sugar
2-4 T. milk

in large bowl, beat butter and shortening until light and fluffy. add vanilla and salt. beat in powdered sugar, 1 cup at a time, scraping down sides of bowl. add 2 T. milk; beat at high speed until light and fluffy. add enough additional milk for desired spreading consistency. **(this frosting may be made up to 2 weeks in advance and kept in and airtight container before serving. bring to room temperature before serving)**