Lemon Buttercream

From: www.ourbestbites.com

1 1/4 c. butter (2 1/2 sticks)
2 tsp. grated lemon rind
3 Tbsp. fresh lemon juice
3 c. powdered sugar

Beat butter, lemon rind, and lemon juice in an electric mixer until creamy. Gradually add powdered sugar, beating to spreading consistency. Makes 2 3/4 c.

Lemon Cupcakes

From: www.ourbestbites.com

1 1/2 c. (3 sticks) of REAL butter
3 c. cake flour (no substitutions here–you really need the lightness of cake flour)
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
2 c. sugar
5 large eggs
2 tsp. vanilla extract
4 Tbsp. freshly squeezed lemon juice
Zest of 2 lemons (just zest the other lemons before you squeeze them)
1 c. buttermilk

Preheat oven to 325. Line 2 12-cup muffin tins with cupcake liners (I used yellow, although white would also be cute).

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 4-5 minutes. Don’t go skimping here–you want the mixture to be almost white and super fluffy. This is absolutely essential to the outcome of the cake.

While butter and sugar are mixing, sift together flour, baking powder, salt, and baking soda in a medium bowl. Set aside. After butter and sugar have mixed sufficiently, With the mixer running, add eggs, one at a time, beating to incorporate after each addition. Beat in vanilla, lemon juice, and lemon zest.

With mixer on low speed, alternate adding flour mixture and buttermilk, beginning and ending with the flour mixture and beating until fully incorporated.

Using a standard cookie scoop, place about 2 scoops of batter into each muffin cup. Fill these almost to the top–due to the final texture (again, think super-moist and light pound cake), these cupcakes won’t have a nice, curvy crown, but that’s okay–no one will ever know or care.

Bake about 20-25 minutes or just until a toothpick inserted into the center of one of the cupcakes comes out clean. You don’t want to overbake these even a bit, or they’ll start to lose their delicious moisture.

Remove from oven and cool completely. Frost with lemon buttercream and garnish with strawberries, blueberries, raspberries, or fresh mint leaves.

FROST WITH LEMON BUTTERCREAM FROSTING

Brownie Bites with Fluffy Peanut Butter Frosting

From:  www.the-girl-who-ate-everything.com

Brownie Bites

1 boxed brownie mix (I think chocolate cupcakes would be yummy too)

1 cup Reeses Peanut Butter chips (optional)

Peanut Butter Frosting

1/2 cup butter, softened

1 cup creamy peanut butter

3 tablespoons milk, or as needed

2 cups confectioners' sugar

1. Make brownie mix according to package directions. Add peanut butter chips if desired. 
2. Pour into paper lined mini muffin pans filling each cup about 3/4 full. 
3. Bake 14-18 minutes at 350 degrees or until toothpick comes out clean. Cool.

• Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. 
• Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. 
• Beat for at least 3 minutes for it to get good and fluffy. Frost brownie bites with frosting.

Decadent Snickers Cupcakes with Chocolate Mousse Filling

From: www.kevinandamanda.com

1 box Devils Food Cake Mix
1 small box Jello Chocolate Fudge instant pudding mix
4 eggs
1/2 cup vegetable oil
1 cup milk
1 cup sour cream

Chocolate Mousse Filling
2 cups heavy whipping cream
2 cups milk chocolate chips

Chocolate Buttercream Frosting
1 stick softened butter
2 1/2 to 3 cups powdered sugar
1/4 cup cocoa powder
1/2 tsp vanilla
1 bag mini Snickers

1. Preheat oven to 350 degrees F. Line 24 cupcake tins with liners. To prepare the cupcakes, place the cake mix, pudding mix, eggs, oil, milk and sour cream into stand mixer. Beat until well combined, about 2 minutes. Scoop the batter evenly into the cupcake liners. Bake for 20-25 minutes or until cupcakes are cooked through and a toothpick comes clean from center. Remove the cupcakes from the tin and let cool.

2. To prepare the mousse, melt the milk chocolate chips in the microwave, stirring every 30 seconds. Set aside to cool. Meanwhile, whip the heavy cream with a stand or electric mixer until it looks like whipped cream and stiff peaks form. Fold melted chocolate chips into whipped cream until well combined, then transfer batches into a piping bag. When cupcakes have cooled, press the tip of the piping bag into the center of the cupcake, about 1 inch deep. Squeeze the mousse into the cupcake while pulling the tip out. It doesn’t take much, just one firm squeeze is perfect. Continue filling all the cupcakes.

3. To prepare the frosting, beat the butter, powdered sugar, cocoa and vanilla until well combined and a nice frosting consistency. Spread over cupcakes then top with chopped Snickers.

Makes 24 cupcakes.

Easy Pretzel Turtles

from: www.ourbestbites.com

small pretzels
Rolo candies – one bag has about 55 candies
Pecan halves – or optionally peanuts, cashews, and m&m’s
Optional: almond bark or white chocolate for drizzling

Preheat your oven to 350 degrees. Place pretzels on a parchment lined baking sheet. You can also put them on foil, a silpat, or directly onto the cookie sheet.

Place pan in the oven for 3-4 minutes. Any longer is probably too long. You just want the chocolate on the outside to look glossy and melty, but they should still hold their shape.

Press nuts into soft rolo and drizzle with white chocolate

Chocolate Dipped Peanut Butter Stuffed Ritz Sandwiches

From: www.kevinandamanda.com

1 sleeve Ritz Crackers
1/2 cup peanut butter
4 squares (8 oz) white almond bark

Spread a bit of peanut butter on as many crackers as you want, and top with another cracker to make a sandwich.
Melt the almond bark in the microwave on low to medium heat, stirring every 30 seconds until it’s melted and smooth.
Grab a sandwich with tongs and drop it in the melted almond bark, turning over a few times to coat.
Place on wax paper to cool for about 20-30 mins before serving.

Easy Cinnamon Bubble Bread

Rhodes white frozen rolls
1/2 c. butter; melted
2/3 c. sugar
1 T. cinnamon
Optional:  chopped pecans to spread on bottom of pan before placing the rolls

1. In a small bowl, mix together the cinnamon and sugar.
2. Roll each piece of frozen dough in the melted butter and then in the  cinnamon sugar mixture.
3. Place them in a greased baking dish, sprinkle remaining cinnamon and sugar over the top; following the directions on the back of the roll package for rising.
4. Bake at 350 degrees for 15-20 minutes.
5. Remove from oven and let cool and frost

Frosting

8 oz. cream cheese

1 cube butter; softened

1 lb. powdered sugar

1 tsp. lemon juice

1 tsp. vanilla

1. Beat together the cream cheese and butter.
2. Slowly add the powdered sugar and mix well.
3. Beat the mixture together on high for 10 minutes; don't skimp on the mixing!
4. When you are almost done with mixing, add the lemon juice and vanilla.

Homemade Vanilla Ice Cream

3 eggs
1 1/2 c. sugar
1/4 & 1/8 tsp. salt
3 3/4 c. whipping cream
3 c. half and half cream
1/2 of a fresh vanilla bean
3 1/2 tsp. vanilla

1. In heavy saucepan, combine all first 6 ingredients over medium-low heat; stirring constantly until mixture is thick enough to coat a metal spoon and reaches at least 160 degrees.
2. Remove from heat; cool quickly in a sink of ice water; stirring to cool
3. Add vanilla extract
4. Pour custard into cylinder of an ice cream machine.  Turn on and freeze for at least 1 hour.

The Best Pie Crust

From:  Lindsey Cosson (2009)

**needs to be made the night before**

2 cups flour
2 T. cornstarch
1 tsp. salt
1 1/4 cup shortening
1/2 cup ice cold water

1. Blend dry ingredients together
2. Mix shortening into dry ingredients with pastry blender until small lumps form
3. Mix in water until dough forms; small amounts at a time
4. Flour hands and make into two even balls
5. Place in container, covered, overnight.
6. Makes crust for 2 shell pies or one covered pie

Grandma Fern's Pudding Cake

1 box of any cake mix you want
4 eggs
1 cup sour cream
1/2 cup oil
1 small box INSTANT pudding (any flavor you want)

Optional: 1 tsp. of vanilla OR 1/8 tsp. almond extract for added flavor


Mix up and put in a very well greased Bundt pan or 9x13.
Bake at 350 for 45-50 minutes
After it is completely cooled you can frost it or put a glaze on it.
This cake tastes better 1-2 days after it is baked and frosted. It seems to become more moist and dense. YUMMY!!
Also, feel free to mix the flavors up. Ex. vanilla cake with lemon pudding, chocolate cake with vanilla pudding, etc.

I actually got this recipe from my sister Tanya. She got it from her husband's grandma. It really is so yummy!! Sure beats just a plain 'ol box mix by itself!!

Sticky M&M Popcorn

Craig and I had a recipe like this on our first date. We did a big group date and my roommate's mom made this for all of us. It's so yummy but I never got the recipe for it! I finally received a copy that Craig's mom had 6 years after our first date! So better late than never I guess:)


The recipe says the following:

4 poppers of popped corn (salted OR unsalted)

BUT I have no idea what that means!! It's not 4 bags of popcorn, that is WAY too much, so if you know, please explain this!
So what I do is use our air popper and use one scoop of popcorn which ends up making one large bowl full of popcorn. If that makes sense. So this is how I'm going to write the recipe:)

1 large bowl of fresh popped popcorn
1 1/2 cups mini marshmallows (more or less depending on how you like it)
Mix together:
1 cup butter
1 1/3 cups sugar
1/2 cup Karo syrup

**Stir together over medium low heat until it begins to boil; stirring constantly. Then time it for 1 1/2 minutes and remove promptly*** (Do not boil any longer or it will harden as it cools and you'll have one large, hard, ball of popcorn!)

Add 1 teaspoon of vanilla
Pour over popcorn and marshmallows until marshmallows are melted and sticky.

Then Add:
1 1/2 cups M&M (seasonal ones are fun for each holiday)

Mix lightly until it's mixed together. ENJOY!!

Note: This is extremely YUMMY! Sticking to the measurements and times of boiling is what makes this recipe taste the best. Too much or too little of ingredients or boiling time and it won't turn out!

Banana Foster

From:  Christine Nelson


Very, very yummy!!!

1/2 c. butter
1 c. brown sugar
1 tsp. vanilla extract
1/2 c. orange juice
3 large firm bananas

1. Melt the butter at medium low heat in a large frying pan. 
2. Stir in the brown sugar until it has fully absorbed the moisture of the butter. It will become clumpy. 
3. Add the vanilla and orange juice and stir until it is velvety and bubbly. If the mixture is not smooth enough, add a little bitof orange juice until it is.
4. Slice bananas, about 1/4 inch slices. Add bananas to mixture, stir to coat and remove from heat. If you like the bananas slightly cooked, let sit for a few minutes.

Serve over scoops of vanilla ice cream.

Symphony Bar Brownies

Ok, it seems like these are a big hit so I found an actual recipe. I have made them using different size pans, brownie mixes, etc. and they have turned out but I know others who have tried and it never turns out. SOOOOOO, here is a REAL recipe for these sinful brownies. Hope you enjoy them!

1 (17.6-ounce) package brownie mix, plus the ingredients called for
3 (5-ounce) Symphony candy bars with almonds and toffee chips

1. Prepare brownie mix according to package directions.
2. Line a 9x13-inch cake pan with aluminum foil and spray with vegetable oil cooking spray.
3. Spoon in half the brownie batter and smooth with a spatula or the back of a spoon.
4. Place the candy bars side by side on top of the batter.
5. Cover with the remaining batter.
6. Bake according to package directions.
7. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.

Makes 24 large or 38 small brownies.

Caramel Bubble Rolls

There's always a request for this one...

2 loaves frozen bread dough
½ c. butter or margarine
1 c. brown sugar
1 small box vanilla or butterscotch pudding mix (NOT instant)
2 Tbs. milk
1 ½ tsp. cinnamon (optional but recommended)

1. Thaw bread in refrigerator over night, but do NOT let them rise
2. Break 1 loaf in pieces (about 2 inch chunks) and place in a greased 9x13 in. pan.
3. Melt butter, add sugar, pudding mix, milk, and cinnamon
4. Bring to a boil and remove promptly from stove.
5. Pour over bread
6. Break up second loaf and place on top.
7. Let rise until it's about even or slightly over the edge of the pan
8. Bake in 350° oven for 30 minutes.

Note: My mom has been making this recipe since the early 80's!! Once you have them, you'll want them again. I promise!!! These are really good for dessert or breakfast sweet roll.