Gingerbread Cupcakes

1 box (18.25 ounces) French vanilla or yellow cake mix
1/2 cup buttermilk
1/2 cup molasses
1/3 cup vegetable oil
4 large eggs
1 and 1/2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Bake as directed.

Then for the frosting, I just used the cream cheese frosting from the pumpkin bars that I posted earlier, because, as mentioned, I love it.

8 oz cream cheese
1 stick of butter
1 tsp vanilla
4 cups of powdered sugar
Beat until fluffy.

Then I just put it in a pastry bag with a big circle tip and piped it on. I'm a sucker for gingerbread, so I loved these ones, but I think they might have been even better as mini cupcakes. mmmm...I wish I had some left. :-) I got the recipe for these cupcakes from the book Hello Cupcake

Banana Cream Pie Cupcakes

In a mixing bowl, cream together 1 cup (2 sticks) butter and 2 cups sugar. Add 4 eggs, one at a time, mixing well. Keep mixing on high until the batter becomes really light and fluffy. It will almost look like frosting it's so fluffy. Slowly add 1 cup milk and 1 tsp vanilla. In a bowl, sift together 3 cups flour, 1 Tbsp baking powder, and 1/2 tsp salt. Spoon into the butter mixture while the mixer is on low speed. The finished product will be light and airy. It will look nothing like a cake mix batter. This will give you a wonderful buttery dense cake. Add 3 medium ripe bananas. Spoon into paper lined muffin pans. This will make 2 dozen cupcakes. Bake at 350* for about 20 minutes or until toothpick inserted comes out clean. Dump from the pan and put on cooling rack. While the cupcakes cool, make a box of banana pudding. Slice up a banana and add to chilled pudding. Put the pudding in the fridge and hold until you need it. Take a paring knife and carefully cut the cupcake top. Remove the top.Spoon some of the banana pudding into the cupcake. Pull off the cone part of the top and put the top back on. Put some graham crackers in a ziploc and smash, or put in the food processor. Make whipped cream. Put 1 cup COLD whipping cream in the mixing bowl. Begin whipping on medium speed. If you put it on super HIGH, you'll have cream all over your cabinets and self. When ribbons begin to form in the cream, add 1/4 cup sugar slowly. Kick up the speed to HIGH. When the cream is nice and stiff, add 1 tsp vanilla. You want a nice stiff whip because we will be piping this onto the cupcakes and you don't want it to just slide right off. Put the whipped cream in a piping bag with a large star tip. Pipe in a circular fashion making a nice peak. Sprinkle the top lightly with some of those crushed graham crackers and put a slice of banana on top. Eat immediately or keep in the fridge until serving. Recipe & pictures from creating post it notes.

Taco Soup

My sister and I just made this soup for my mom's birthday party and it was absolutely delicious!  Enjoy.

Cut up 2 chicken breasts into small cubes (or more if you like more meat) and cook in a little olive oil.  Add seasonings.  (and remember to taste the soup during the process and add more seasoning if necessary)  

I use about:

1 Tbsp. chile powder

1 tsp. cumin

1 tsp. Italian seasoning

A little salt

Garlic powder

Toss the following into the blender and blend until fairly smooth:

1 (14.5 oz) can diced tomatoes

1 medium onion

1/4 c. chopped cilantro

2 large garlic cloves

In a stock pot, combine the following:

1 large (32 oz) can chicken broth

1 to 2 Tbsp. sugar (this reduces the acidity of the tomatoes and enhances flavor)

Blended mixture

Seasoned Chicken

1 can black beans (optional)

1 can corn (optional)

Salt to taste

Simmer for 20 minutes.

Place any or all of the following in your individual soup bowl and ladle hot soup over the top:

Tortilla chips

Monterey Jack cheese

Chopped cilantro

Chopped fresh tomato

Diced avocado

Chopped green onion

Olives

Sour cream

Chile sauce (like Tabasco, etc.)

Squeeze over the top:

Lime wedges (this is what really makes the soup, I think!)

Recipe courtesy of my sister, Katelyn Lowe

Wheatie Ranger Cookies

Yummy, easy, hearty. Another one I tweaked and made better--and better for you.

CREAM TOGETHER
1 stick butter
1 egg white
1/2 cup brown sugar
1/2 cup white sugar
1 tsp vanilla

ADD AND MIX THOROUGHLY
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup wheat flour
1 cup white flour
1 cup quick oats
1 cup Wheaties or corn flakes
1/2 cup shredded coconut
1 Tbsp water

Preheat oven to 350 degrees and bake for 8 minutes
Enjoy!

Grammy Littlefield’s Molasses Cookies

Here's a family favorite and holiday tradition to make that isn't too sweet.

Mix thoroughly…
1/3 c. shortening
1 c. brown sugar
1 ½ c. dark molasses

Stir in…
2/3 c. cold water

Sift together, then add to above…
6 c. flour
2 tsp baking soda
1 tsp salt
1 tsp ground cloves
1 tsp allspice
1 tsp ground ginger
1 tsp cinnamon

Chill dough for 1 hr (cold all the way through). Roll out ½ inch thick, cut out, place on parchment, and bake 350° for 15 min.

Tuna Casserole

Thanks to GTU I loved this recipe last night! LOL!

Tuna Noodle Casserole with Sour Cream Sauce

8 servings

Ingredients:
3 cups uncooked egg noodles or other pasta
1 (10.75-ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1/3 to 1/2 cup milk (see Note)
1/2 cup mayonnaise
1 (15-ounce) can corn, drained, or 1 cup frozen peas
2 cups shredded Cheddar cheese, divided
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon lemon juice

TOPPING:
3/4 cup soft white or wheat bread crumbs
1 tablespoon butter, melted
or 3/4 cup crushed potato chips
or 3/4 cup french fried onions

Preparation:
Preheat the oven to 350 degrees and grease a 9 x 13-inch baking dish. Cook the noodles according to package directions. Meanwhile, heat the soup, sour cream, milk, and mayonnaise in a medium saucepan over low heat. Stir to combine. Mix in the tuna, corn or peas, 1 cup of the cheese, salt, pepper, and lemon juice. Stir until heated through. When the noodles are cooked, drain them and put them back in the pot.

Add the tuna mixture. Mix, and pour into the prepared baking dish. Bake 20 minutes. Sprinkle the remaining 1 cup cheese on the casserole and top with the topping of your choice. Bake 10 to 15 more minutes. Serve with a green salad and corn bread.

Note: Add more or less milk to make the sauce the desired consistency.

Mint Brownies

I love these brownies because they are easy to make and I always have the stuff on hand to make them. Enjoy!

First Layer:
2 Cups Sugar
1 1/2 Cups Flour
1 tsp. Salt
2/3 Cup Baking Cocoa
1 Cup Oil
4 Eggs
2 tsp. Vanilla

Mix all ingredients and pour into greased 9x13 pan. Bake for 25 to 30 minutes at 350 degrees.

Second Layer:

3 cups Powered Sugar
3 Tbsp. Milk
6 Tbsp. Butter
1 tsp. mint flavoring extract
couple of drops of green food coloring (I use red and also orange for different holidays)
Blend all ingredients together and then spread on cooled brownies. Place into freezer for 30 to 60 minutes to set.

Third Layer:
4-5 Tbsp. Butter
1 Cup Semi-Sweet Chocolate Chips
Melt in microwave oven and stir until melted. Pour over top of mint frosting. Chill in refrigerator until ready to serve.