Candy Corn Cupcakes

Candy Corn Cupcakes

1 18.25-oz. white cake mix (I prefer Duncan Hines)

1 c. sour cream

1/2 c. vegetable oil

3 large eggs

1 tsp. almond extract

Yellow and orange Wilton food gel (about a heaping 1/2 tsp. of each)

A double batch of Perfect Cupcake Frosting and Filling

Preheat oven to 350 degrees. Line 2 24-cup muffin tins with white paper liners (although you may not make it to 24 cupcakes). Combine all ingredients except for food coloring in a large bowl and beat on low speed for 1 minute. Scrape down the sides of the bowl and then beat on medium for 2 additional minutes.

Divide batter equally into two bowls; you should have about 2 1/4-2 1/2 c. of batter in each bowl.
Mix about 1/2 heaping tsp. of yellow coloring into one bowl of batter and 1/2 heaping tsp. of orange coloring into the other bowl.

Divide the yellow batter evenly among the muffin tins. I used a standard cookie scoop, which measures about 1 Tbsp. I only had enough to make 20 cupcakes with the cups filled about halfway. Holding the edges of each pan firmly, bang the pan a few times on the counter to level out the batter. Repeat the process with the orange batter. Bake for 20-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and allow to cool for about 5 minutes in the pan and then allow to cool completely on a cooling rack.

Rockin' Moroccan Stew

Serves 6

2 T olive oil
1 cup chopped onions
1/2 cup green bell pepper
1 clove garlic, minced
3 cups veggie broth
3 cups peeled, cubed sweet potatoes (butternut squash also works well)
1 can chickpeas, drained & rinsed
1 T lemon juice
2 tsp grated gingerroot
1 tsp each ground cumin, curry powder, ground coriander, chili powder
1/2 tsp salt
1/4 tsp black pepper
2 T each peanut butter & fresh cilantro

*Heat oil in a large, nonstick saucepan over medium-high heat. Add onions, pepper & garlic. Cook to soften, about 3 minutes.
*Add all other remaining ingredients, except peanut butter & cilantro. Bring to boil, reduce heat to low and simmer, covered, for 20 minutes.
*Stir in peanut butter & cilantro. Mix well, simmer for 5 more minutes. Serve hot.

Garlic Dill New Potatoes

Ingredients

• 6-1/2 medium red potatoes, cubed
• 2 tablespoons and 1-1/4 teaspoons butter, melted
• 2-1/2 teaspoons chopped fresh dill
• 1-1/2 teaspoons minced garlic
• 1/4 teaspoon salt

Directions

1. Place the potatoes in a steamer basket, and set in a pan over an inch of boiling water. Cover, and steam for about 10 minutes, until potatoes are tender but not mushy.
2. In a small bowl, stir together the butter, dill, garlic, and salt. Transfer the potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well-coated.

Clone of a Cinnabon

Ingredients

• 1 cup warm milk (110 degrees F/45 degrees C)
• 2 eggs, room temperature
• 1/3 cup margarine, melted
• 4 1/2 cups bread flour
• 1 teaspoon salt
• 1/2 cup white sugar
• 2 1/2 teaspoons bread machine yeast
• 1 cup brown sugar, packed
• 2 1/2 tablespoons ground cinnamon
• 1/3 cup butter, softened
• 1 (3 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1 1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

Directions

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

French Onion Soup Gratinee

Ingredients

• 2 tablespoons butter
• 1/2 teaspoon salt
• 1 large red onions, thinly sliced
• 1 large sweet onions, thinly sliced
• 1/2 (48 fluid ounce) can chicken broth
• 1/2 (14 ounce) can beef broth
• 1/4 cup red wine
• 1-1/2 teaspoons Worcestershire sauce
• 1 sprig fresh parsley
• 1/2 sprig fresh thyme leaves
• 1/2 bay leaf
• 1-1/2 teaspoons balsamic vinegar
• salt and freshly ground black pepper to taste
• 2 thick slices French or Italian bread
• 4 slices Gruyere or Swiss cheese slices, room temperature
• 1/4 cup shredded Asiago or mozzarella cheese, room temperature
• 2 pinches paprika

Directions

1. Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
2. Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
3. Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
4. Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
5. Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!

Quickie French Onion Soup Ingredients

Ingredients

• 2 tablespoons minced garlic
• 1 onion, sliced into thin rings
• 1 1/2 tablespoons butter
• 3 (10.5 ounce) cans condensed chicken broth
• 2 (10.5 ounce) cans condensed beef broth
• 1 teaspoon ground black pepper
• 1 (1 ounce) package au jus gravy mix
• 2 cups croutons
• 8 slices Swiss cheese

Directions

1. In a small skillet over medium heat, cook garlic until just golden. Set aside.
2. In a skillet, cook sliced onions in butter, over medium low heat, until a caramel color is reached (any onion that is burned during this process should be discarded). Set aside.
3. Combine chicken and beef broth in a 2 quart saucepan. Add fried garlic, fresh ground pepper and sauteed onions. Bring the soup mixture to a boil and then simmer over low heat for 15 minutes. Stir in the packaged gravy mix and simmer for another 10 minutes.
4. Turn on oven broiler and divide soup evenly among 4 oven safe soup crocks. Place several croutons on the top of the soup followed by two slices of Swiss cheese on top of the croutons. Make sure that the cheese does not sink into the soup. Place soup crocks on a cookie sheet and place under the broiler. Broil until the cheese is golden brown and bubbling. Let cool slightly before serving.

Pakistani Spicy Chickpeas

Ingredients

• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1/2 teaspoon salt
• 1/2 teaspoon chili powder
• 1/2 teaspoon lemon pepper
• 2 tomatoes, chopped
• 2 (15 ounce) cans garbanzo beans, drained
• 1 tablespoon lemon juice
• 1 onion, chopped

Directions

1. In a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown.
2. Add salt, chili powder and lemon and pepper seasoning; mix well. Stir in tomatoes; once the juice begins to thicken add in chickpeas and mix well.
3. Add in lemon juice and mix well; add onions and stir until they become soft.
4. Remove from heat and place into a serving bowl; serve immediately.