BUTTERBEER CUPCAKES

FOR THE CUPCAKES:

2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup sugar
1/2 cup dark brown sugar, packed
3 large eggs
1 1/2 teaspoons vanilla
1 teaspoon butter flavoring
1/2 cup buttermilk
1/2 cup cream soda

FOR THE GANACHE:

1 (11 oz) package butterscotch chips
1 cup heavy cream

FOR THE BUTTERCREAM FROSTING:

1/2 cup (1 stick) unsalted butter, softened
1/3 buttetscotch ganache
1 teaspoon vanilla
1 teaspoon butter flavoring
1/8 teaspoon salt
1 (16 oz) package 10x sugar
splash of milk OR cream (as needed)

for the cupcakes: preheat the oven to 350° degrees. line cupcake pans with paper liners. combine flour, baking soda, baking powder, and salt in a bowl and set aside. in a large bowl, cream butter until light and fluffy. add sugars and beat until well combined. beat in eggs, one at a time, mixing well after each addition. beat in vanilla and butter flavoring.

alternate adding buttermilk, cream soda, and dry ingredients in batches until all are well incorporated. fill each cupcake liner 3/4 full. bake for 15-17 minutes until a toothpick inserted into the center comes out clean and cake springs back to the touch. cool completely on wire racks.

for ganache: in a double boiler, combine butterscotch chips and heavy cream. stir until completely combined and smooth. cool to room temperature. fill a squeeze bottle with ganache and insert into the center of each cupcake, squeezing until filling begins to overflow.

for the frosting: cream butter in a large bowl until fluffy. add in ganache, vanilla, butter flavoring, and salt and mix until well combined. beat in 10x sugar 1 cup at a time until reaching desired consistency. add milk or cream by the tablespoon as needed. frost cupcakes and top with a drizzle of butterscotch ganache.

makes 18 cupcakes

SCALLOPED CHICKEN CASSEROLE

1 cup chopped green onions
1 cup chopped celery
1 small green OR sweet red pepper, chopped
1/2 cup shredded carrots
2 cloves garlic, minced
2 tablespoons vegetable oil
2 cups cubed cooked chicken
1 cup (4 oz) shredded cheddar cheese
1 cup (4 oz) shredded mozzarella cheese
1 tablespoon minced fresh parsley OR 1 teaspoon dried parsley flakes
14 slices day-old whole wheat bread, cubed
4 eggs
2 cups milk
1 tablespoon worcestershire sauce
paprika

in a skillet, saute, celery, green onions, carrots and garlic in oil until cfu


1 can cream of chicken soup


1/2 cup mayonnaise

COCONUT LIME MACAROONS WITH WHITE CHOCOLATE

2/3 cup sweetened condensed milk
2 tablespoons fresh lime juice
1 teaspoon lime zest
1 large egg white
1 1/2 teaspoons vanilla
1/8 teaspoon salt
3 1/2 cups sweetened coconut
10 ounces white chocolate, chopped

preheat oven to 325°. line two baking sheets with parchment paper.

in a large bowl, stir together the sweetened condensed milk, lime juice, lime zest, egg white, vanilla, and salt. stir until combined. add in the coconut and mix well.

with a spoon, scoop up about 2 tbs of the coconut mixture and form into mounds that have a slight peak at the top. place on lined baking sheets, about 2" apart. bake cookies one sheet at a time for 15-20 minutes, or until cookies are set and slightly golden brown.

melt chocolate in a microwave safe bowl. make sure you keep stirring the chocolate every 20 seconds or so until chocolate is melted and smooth.

lay out a large piece of wax paper. dip the cookies into the chocolate just until the bottoms are covered in chocolate. set dipped cookies on the wax paper to dry. drizzle macaroons with white chocolate and let dry completely.

makes 18 macaroons

OATMEAL S'MORES COOKIES

1/2 cup soft butter
1/2 cup shortening
1 cup brown sugar
1/2 cup sugar
2 eggs
1 1/2 teaspoons vanilla
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup old-fashioned oats
1 cup semisweet chocolate chips
1 cup mini marshmallows

in a large mixing bowl, cream together butter, shortening, and sugars. add the eggs. beat in the vanilla. add flour, salt, baking soda, oats, and chocolate chips. drop by spoonfuls onto a greased cookie sheet. bake at 350° for 9 minutes. push some marshmallows into each cookie and continue baking 2-5 more minutes until done. let sit on cookie sheet for 1 minute before removing to a wire rack.

ARTICHOKE SPINACH LASAGNA

9 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, chopped
1 (14.5 oz) can vegetable broth
1 tablespoon chopped fresh rosemary
1 (14 oz) can marinated artichoke hearts, drained and chopped
1 (10 oz) package frozen chopped spinach, drained and squeezed dry
1 (28 ounce) jar tomato pasta sauce
3 cups shredded mozzarella cheese, divided
1 (4 ounce) package herb and garlic feta, crumbled

preheat oven to 350°. spray a 9"x13" baking dish with pam.

bring a large pot of lightly salted water to a boil. add noodles and cook for 8-10 minutes or until al dente; drain.

spray a large skillet with pam and heat on medium-high. saute onion and garlic for 3 minutes, or until onion is crisp-tender. stir in broth and rosemary; bring to a boil. stir in artichoke hearts and spinach; reduce heat. cover and simmer 5 minutes. stir in pasta sauce.

spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. sprinkle 3/4 cup mozzarella cheese over noodles. repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. sprinkle crumbled feta on top.

bake, covered, for 40 minutes. uncover and bake 15 minutes more, or until hot and bubbly. let stand 10 minutes before cutting.

8 servings

MONKEY BREAD IN A JAR

(baked in 8 oz mason jars)

10 refrigerated biscuits, cut into quarters
1/2 cup sugar
1/2 cup dark brown sugar
1 teaspoon ground cinnamon

preheat oven to 350°. spray mason jars with pam and place them into a deep sided baking tray.

into a bowl, add sugars and cinnamon. whisk together to combine. place cut biscuit pieces into sugar mixture. toss to combine and coat well.

evenly distribute coated biscuit pieces between the jars, adding a little extra of the sugar mixture as you go. fill only 3/4 of the way up the jar to allow for bread to rise and not overflow.

bake for approximately 10-15 minutes until the monkey bread has risen and is golden and bubbly. allow jars to cool slightly before serving.

GIMME S'MORE DIP!

1 1/2 cups semi sweet chocolate chips
1 (14 oz) can sweetened condensed milk (NOT evaporated milk)
1/2 cup marshmallow creme
1 (13 oz) box graham cracker honey sticks

in small microwavable bowl, microwave chocolate chips and condensed milk on HIGH 1-2 minutes, stirring occasionally, until chips are melted. stir to mix well. pour into 9" glass pie pan, spreading evenly.

drop marshmallow creme by tablespoonfuls randomly over chocolate mixture. microwave on HIGH about 30 seconds or until marshmallow creme is softened. immediately with knife, make several small swirls through marshmallow and chocolate, creating a marbled appearance.

serve immediately with graham sticks for dipping.