Cream Filled Cupcakes

Cream Filled Cupcakes

SUBMITTED BY: Grace W. PHOTO BY: GRANNYLOOHOO

PREP TIME 15 Min COOK TIME 20 Min READY IN 50 Min

INGREDIENTS 3 cups all-purpose flour 2 cups white sugar 1/3 cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1 cup water 1 cup vegetable oil 1 teaspoon vanilla extract 1/4 cup butter 1/4 cup shortening 2 cups confectioners' sugar 1 pinch salt 3 tablespoons milk 1 teaspoon vanilla extract DIRECTIONS Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners. In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.

Roasted Tomato Salsa

Roasted Tomato Salsa

PREP TIME 10 Min COOK TIME 10 Min READY IN 20 Min Original recipe yield 3 cups

INGREDIENTS 12 roma (plum) tomatoes 2 cloves garlic, unpeeled 1 small onion, quartered 1 jalapeno chile pepper 1 1/2 tablespoons olive oil 1 teaspoon ground cumin 1/4 teaspoon salt 3 tablespoons fresh lime juice 1/4 cup chopped fresh cilantro DIRECTIONS Preheat the broiler. In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with olive oil. Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred. Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins. In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.

Best Deviled Eggs

Best Deviled Eggs SUBMITTED BY: Mary Brotherton PHOTO BY: ForsythKid PREP TIME 35 Min Ready in 35 Min INGREDIENTS (Nutrition) 6 eggs 1 teaspoon white vinegar 1 tablespoon mayonnaise 1/4 teaspoon prepared mustard salt and pepper to taste 1 teaspoon paprika 2 leaves of lettuce DIRECTIONS Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool. Once cool, remove the shell, cut the eggs in half lengthwise and scoop out the yolks. Place the yolks in a medium-size mixing bowl and mash them. Blend in vinegar, mayonnaise, mustard, salt and pepper. You may need to add more mayonnaise to hold the mixture together, but it should be slightly dry. Carefully put the egg yolk mixture back into the egg whites but do not pack it. There will be enough mixture so the whites are overfilled. Sprinkle with paprika. Place on bed of lettuce and/or garnish with parsley. Cool before serving.

Sweet and Spicy Meatballs

Sweet and Spicy Meatballs

Homemade meatballs are a snap, and the sauce--sweet with heat--is quick and easy, making this classic appetizer one you'll choose time and again. Prep Time:15 Min Total Time:50 Min Makes:18 servings (2 meatballs each)

INGREDIENTS Meatballs 3/4 lb lean (at least 80%) ground beef 3/4 lb ground pork 1/3 cup Progresso® plain bread crumbs 1/3 cup finely chopped onion 1/3 cup finely chopped red bell pepper 3/4 teaspoon garlic powder 3/4 teaspoon salt 1/2 teaspoon ground coriander 1/4 teaspoon pepper 1 egg, slightly beaten Sauce 1 cup red or amber hot jalapeño jelly 2/3 cup apple juice 2 tablespoons cornstarch 1 teaspoon salt 1/2 teaspoon ground ginger 1/2 teaspoon garlic powder DIRECTIONS 1. Heat oven to 375°F. Line 15x10x1-inch pan with foil; grease foil. In large bowl, mix meatball ingredients until well blended. Shape into 36 (1 1/4-inch) meatballs. Place in pan. 2. Bake 25 to 30 minutes or until thoroughly cooked and no longer pink in center. 3. In 4-quart saucepan, mix sauce ingredients. Cook over medium heat 2 to 3 minutes, stirring constantly, until thickened. 4. Add meatballs to sauce; stir to coat. Cook over medium-low heat 5 to 7 minutes, stirring occasionally, until hot.

Teriyaki Chicken Wings

Teriyaki Chicken Wings Recipe courtesy Tyler Florence Cook Time 30 min Level easy Yield 12 Cocktail servings Ingredients Wings: 2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry Salt and freshly ground black pepper Olive oil 1 tablespoon sesame seeds, toasted in a skillet over medium heat until lightly browned Leaves from 1/2 bunch fresh cilantro, chopped Teriyaki Sauce: 1 cup low-sodium soy sauce 1 cup grapefruit juice 1/4 cup hoisin sauce 1/4 cup ketchup 3 tablespoons rice wine vinegar 1/4 cup brown sugar 1 fresh, hot red chile, halved 5 garlic cloves, halved 2-inch piece fresh ginger, smashed with the side of a large knife Directions Preheat the oven to 400 degrees F. Season the chicken wings with salt and pepper and drizzle a little olive oil on them to prevent sticking. Lay the wings in a single layer on a baking sheet. Bake for 30 minutes or until the skin gets crispy and the wings are cooked through. Meanwhile, combine the teriyaki sauce ingredients in a large saucepan. Simmer over low heat and reduce until slightly thickened. Pour the sauce into a large bowl. Dump the wings into the bowl and toss to coat them with the sauce. Transfer to a serving platter and sprinkle with the sesame seeds and cilantro. Serve hot.

Six Layers and a Chip Dip

Six Layers and a Chip Dip From Food Network Kitchens

Prep Time 15 min Level Easy Yield 8 to 10 servings

Ingredients 2 cloves garlic 2 teaspoons kosher salt 1(15-ounce) can black beans, drained and rinsed 1 (15-ounce) can pinto beans, drained and rinsed 2 teaspoons chili powder 2 tablespoons water 1 tablespoon extra-virgin olive oil 2 cups lowfat shredded Cheddar 2 ripe avocados, preferably Hass 1 jalapeno, stemmed, finely chopped, (with seeds for more heat) 2 cups chopped romaine lettuce 1 1/2 cups nonfat yogurt, preferably Greek 1/2 cup fresh cilantro, leaves and some stems, roughly chopped, plus more for garnish 3 ripe medium tomatoes, diced 5 scallions (white and green), thinly sliced Baked tortilla chips, for dipping Directions On a cutting board, smash the garlic cloves, sprinkle with 1 teaspoon of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Put the garlic, beans, chili powder, water, and olive oil in the bowl of a food processor and blend until smooth. Spread in the bottom of a 2 quart casserole or gratin dish, or in individual sized dishes, as desired. Scatter the cheese over the beans. Halve and seed the avocados, then mash with the jalapeno and another teaspoon of salt in a small bowl. Spread a layer of the avocado over the cheese, and then scatter the lettuce on top. Mix the yogurt with the cilantro and then spread over the lettuce. Add a layer of tomatoes and finally scatter the scallions on top. Chill until ready to serve. Garnish with a few cilantro sprigs and serve with baked chips.

Mini Crescent Dogs

Mini Crescent Dogs Mini sausages are all wrapped up in flaky crescents in an all-time favorite appetizer. Prep Time:15 Min Total Time:30 Min Makes:48 snacks

INGREDIENTS 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls 48 cocktail-sized smoked link sausages or hot dogs (from 16-oz package) DIRECTIONS 1. Heat oven to 375°F. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles. 2. Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on 2 ungreased cookie sheets. 3. Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm.

VELVEETA Ultimate Queso Dip

VELVEETA Ultimate Queso Dip Recipe Rating: Prep Time: 5 minTotal Time: 10 min

Makes: 3 cups or 24 servings, 2 Tbsp. each 1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes 1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained MIX ingredients in microwaveable bowl. MICROWAVE on HIGH 5 min. or until VELVEETA is completely melted, stirring after 3 min. SERVE with assorted cut-up fresh vegetables, WHEAT THINS Crackers or tortilla chips.

Guacamole Salad

Guacamole Salad 2006, Barefoot Contessa at Home, All Rights Reserved Ingredients nocoupons 1 pint grape tomatoes, halved 1 yellow bell pepper, seeded and 1/2-inch diced 1 (15-ounce) can black beans, rinsed and drained 1/2 cup small diced red onion 2 tablespoons minced jalapeno peppers, seeded (2 peppers) 1/2 teaspoon freshly grated lime zest 1/4 cup freshly squeezed lime juice (2 limes) 1/4 cup good olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon minced garlic 1/4 teaspoon ground cayenne pepper 2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced Directions Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well. Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.