Lindt Truffle Chocolate Cupcakes

Okay, so I have been meaning to post this recipe for over a year now. These are seriously divine!! I made them last year I think it was for valentine's day, and have been meaning to make them ever since. My problem is that I need to have an event to take them to or I will eat them all. The funny thing is that chocolate is not usually my thing, but these are different! I found the recipe on The Sister's Cafe.

1 box devils food cake mix

1 box instant vanilla pudding (small box)

4 eggs

1/2 cup oil

1/2 cup water

1 cup sour cream

Milk chocolate Lindor truffles by Lindt - about 24 (and the Milk Chocolate ones are a MUST!)

DIRECTIONS:

Unwrap milk chocolate Lindt truffles and place in a bowl for use later. In a separate bowl, add all ingredients and mix well. Fill cupcake liners 2/3 full. Bake at 350 degrees. After five minutes, lightly press a Lindt truffle into each partially baked cupcake. Let the cupcakes bake and additional 13 minutes (total of 18 minutes). Cool completely, then frost with cream cheese frosting.

CREAM CHEESE FROSTING:

1/2 cup butter

8 oz. cream cheese

1/2 tsp. vanilla

3 cups powdered sugar

Cream butter and cream cheese together, then add vanilla. Slowly add powdered sugar.

Slushies

So I got this idea from the Bake at 350 Blog. She made Coke Icee's, but I've come to the conclusion that any flavor would be delicious...we have tried it with Red Cream Soda. The recipe actually comes from the booklet of recipes that you get when you buy the Cuisinart Ice Cream Maker (which I LOVE!)

4 cups cola or other soda, lemonade, juice, Kool-Aid, etc., chilled (you really Can use any liquid as long as it is NOT sugar free)

Turn the machine on and pour soda into freezer bowl and let mix until thick and slushy, about 15 to 20 minutes. Serve immediately, or if desired, transfer to an airtight container and store in the freezer. Remove from freezer at least 20 minutes before serving.

Caramel Chex Mix

I got this from the Crazy Daisy Blog and made a batch for neighbors/visiting teachees for Christmas...it was delicious and I was just glad that most of it was given away before I ate it all!!

1 pound butter

3 cups brown sugar

1 cup white corn syrup

2 (14 oz.) boxes of Chex cereal (I used one corn and one rice)

1 tsp. vanilla

1 tsp. baking soda

2 brown paper bags from your grocer's checkstand

First, open paper bags and place one inside of the other. Set aside. Cover table or counter top with wax paper. Spray with non-stick cooking spray. Bring the first three ingredients to a boil on the stove in a large kettle, stirring frequently so as not to burn. When everything is all melted and incorporated, take off of heat and add vanilla and baking soda. Stir until foamy. Pour over the double bagged Chex. Roll down top and shake well. microwave for 2 minutes and shake well. Microwave for 2 more minutes and shake again. Make sure to turn the bag on all sides each time you shake to spread the caramel. Open bag and check to make sure the caramel is spread evenly throughout the Chex. If not, shake it up again. However, you should be able to dump the Chex onto the sprayed wax paper. Gently spread the Chex a little. Give it a stir every once in a while as it cools, so that it doesn't dry in one huge clump.

Elise's Homemade Vanilla Granola

I got this recipe from favorite family recipes, and took it to a ward Christmas Party...I can't even remember now how many people asked for the recipe!

8 cups oats

2 cups sliced almonds

1 cup wheat germ

1 cup brown sugar

1 tsp. salt

1 tsp. cinnamon

craisins or raisins, to taste (optional)

3/4 cup canola oil

1 cup honey

3 Tblsp. vanilla (the real stuff!!)

Preheat oven to 300 degrees. Combine first 8 ingredients (dry ingredients) in a large bowl. In a saucepan combine oil, honey, and vanilla and bring to a boil. Let boil for 1 minute then pour over oat mixture. Mix until all ingredients are moistened. Divide and spread mixture over 2 large cookie sheets and bake at 300 degrees for 20-30 minutes (I did it the full 30). Remove from oven and leave on pans until the granola hardens (it will be a little chewy when it comes out of the oven...if you don't like it chewy at all then let it dry on the cookie sheets completely before storing it...that's what I did because I like it pretty crunchy). Break up granola and store in large Ziploc bags or containers. Serve plain, with yogurt, or with milk.

Granola

4 cups rolled oats
1 cup wheat germ
1/2 cup flax seeds
3/4 cup whey protein powder (vanilla flavor)
1 Tblsp. cinnamon
1/2 cup pure maple syrup
6 Tblsp. canola oil
2 Tblsp. water

Combine all dry ingredients. Heat oven to 275 degrees. Pour liquid mixture over dry ingredients. Stir thoroughly. Spread evenly onto cookie sheet. Bake about 45 min. or until lightly golden brown.

After cooked add any of the following ingredients:

slivered almonds
coconut
raisins
craisins
dried fruit

This will store up to two weeks in and air tight container

Anna's Banana Nut Bread

1 cup sugar
1/2 cup margarine or butter
2 eggs
3 bananas, mashed
1/4 tsp. salt
1 tsp. baking soda dissolved in 1 Tblsp. warm water
2 cups flour
3/4 cup walnuts, chopped (optional)

Cream butter and sugar together. Add eggs and mix well. Stir in mashed bananas, mixing well. Add salt. Stir in baking soda and warm water mixture, stirring well. Mix in flour and stir in nuts (if desired). Put batter into two small well-greased loaf pans. Bake at 325 for 45-50 minutes or until loaves test done with a toothpick. Cool on wire rack. When cool, wrap in aluminum foil. Makes 2 small loaves.

Mint Brownies

1 Box Fudge Brownie Mix
1 egg
1/3 cup water
1/3 cup oil
1 bag Andes Mints

Mix brownie mix with egg, water, and oil until just moistened. Bake in greased pan according to directions on box. Remove from oven and immediately place a layer of mints across the top of the brownies and let sit for one minute. After melted, spread the mints together making a frosting. Cut any remaining mints in half lengthwise or quarters and place on top of each brownie for serving.

Indoor S'mores

6 cups Golden Grahams cereal
5 cups miniature marshmallows
1 1/2 cups milk chocolate chips
1/4 cup light corn syrup
5 Tblsp. butter
1 tsp. vanilla
1 cup miniature marshmallows (for the top)

Butter rectangular pan, 13 x 9 x 2 inches. Measure cereal and spread evenly into bottom of buttered pan. Microwave 5 cups marshmallows, the chocolate chips, corn syrup, butter, and vanilla in large microwavable bowl uncovered on high 2 minutes to 3.5 minutes, stirring after every minute, until mixture can be stirred smooth.

Press mixture into pan, using buttered back of a spoon. Sprinkle 1 cup miniature marshmallows on top if desired. Let stand uncovered at least 1 hour, or refrigerate for a firmer bar. Cut and serve. Store loosely covered at room temperature up to 2 days.

Christmas Candy Cane Cheese Ball

1 pkg (8 oz.) cream cheese
1 cup crushed candy canes (36 small or 12 regular)
1 cup milk chocolate chips
1 cup pecans
Ginger Thin cookies

Crush the candy canes first. Reserve about 1/3 of it to roll the ball in when you are finished. Chop nuts and chocolate chips using a food processor. Mix everything with cream cheese. Roll into a ball, using saran wrap. Put in refrigerator to chill. Once it has set up, roll it in the remaining candy canes. Wrap in saran wrap to store. Serve with ginger thin cookies.

Cornflake Candy

2 packages (6 oz. each) butterscotch chips
1 Tblsp. peanut butter
6 cups cornflakes

Place chips and peanut butter in a double boiler, and heat until really hot, but NOT boiling. Pour over cornflakes and spoon out onto wax paper. Chill.

Applesauce-Chocolate Chip Cookies

1 cup thick applesauce
1 tsp. baking soda
1/2 cup shortening
1 cup sugar
2 eggs
1 package chocolate chips
2 cups sifted flour
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 cup nuts (optional)

In a bowl, combine applesauce and soda. Stir together and allow to stand.

In a large bowl, cream together shortening and sugar until fluffy. Add eggs and continue to beat until mixture is fluffy and light. Stir in applesauce mixture. Add sifted dry ingredients along with chocolate chips and nuts (if desired).

Drop by the tsp. onto baking sheet and bake at 400 degrees for 9 to 12 minutes.