Lemonade Cupcakes

A Summer Pleasure!! CUPCAKES: 1 cup plus 2 tbls all-purpose flour 1 tsp baking powder 1/4 tsp salt 1 cup sugar 1/2 cup unsalted butter, softened 2 eggs 1 tsp grated lemon peel 1 tsp vanilla extract 1/3 cup prepared pink or yellow lemonade  FROSTING:  1/2 cup unsalted butter, softened  2-4 tblsp prepared pink or yellow lemonade 1 tsp vanilla extract 3 cups powdered sugar 5-6 drops yellow or red food coloring 1/4 cup sparkling white sugar  Heat oven to 350 degrees. Line 36 mini muffin cups with paper liners. Whisk flour,baking powder and salt in medium bowl. Beat sugar and 1/2 cup butter in large bowl at medium speed 1 minute or until blended and lighter in color. Add eggs one at a time,beating well after each addition. At low speed, beat in lemon peel and 1 tsp vanilla. Beat in flour mixture in two parts alternately with 1/3 cup lemonade until blended and smooth, beginning and ending with flour mixture. Fill each muffin cup with scant 1 1/2 tblsp batter. Bake 20 min. or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove cupcakes; cool completely on wire rack. Beat 1/2 cup butter, 2 tblsp of the lemonade and 1 tsp vanilla in large bowl at medium speed 1 minute or until creamy. At low speed, slowly beat in powdered sugar, adding additional lemonade 1 tsp at a tme, if necessary, for desired consistency. Beat in food coloring. Spread frosting over cupcakes; sprinkle with sparkling sugar.Makes 36 mini cupcakes. (Source: Cooking Club magazine-summer 2012)

Grandma's Hot Fruit Compote

1 (16oz) can peaches 1 (16oz) can pineapple chunks 1 (16oz) can pitted plums cinnamon,sherry(not cooking) 1 (16oz) can pears 1 (10oz) pkg frozen strawberries 1 stick butter brown sugar  Preheat oven to 350 degrees. Drain can fruit thouroughly. Layer fruits in casserole dish and on each layer add slices of butter,cinnamon and brown sugar. Pour a generous dose of sherry over all. Bake covered for 45 min. (May be made ahead and heated later. Freezes well.) Delicious:)
(Source: Cooks.com)

Berry Compote

I got a request to post this recipe so here it is:)  1 quart blackberries, strawberries or blueberries  Make sugar syrup by combining berries to 1 cup boiling water and 1/2 -3/4 cup sugar depending on the sweetness of berries. Place berries in a bowl and cover with boiling syrup. Chill and serve. (Source:Cooks.com)

Crock Pot Macaroni and Cheese

8 oz macaroni 3 cups sharp grated cheese 2 eggs 1 large can evaporated milk(not condensed milk) 1 1/2 cup regular milk 1 stick butter, melted. Cook macaroni and drain. Add cheese, pour in crock pot(spray with PAM or oil) Add butter. Beat eggs and mix with both milks, add to macaroni mixture. Mix and cook on low for 3-4 hours. NOTE:  To make more, use 16 oz macaroni and add some extra milk. (Source: Cooks.com)      

Sloppy Joe Barbeque

1 lb hamburger 1 yellow onion salt(to taste)pepper(to taste) 1 can tomato soup 1/4 cup brown sugar 1 tsp worchestershire sauce 1 tsp prepared mustard 1 bay leaf 3 or 4 tbls ketchup Dice onion and fry with the hamburger. Drain the hamburger. In a saucepan put hamburger, tomato soup, brown sugar, worchestshire sauce, mustard,ketchup and bay leaf. Stir well. Simmer 30 min. Serve on toasted hamburger bun. NOTE: This is the kind of mustard you put on hot dogs. Salt and pepper to taste. Taste good with coleslaw or macaroni salad:)

Pineapple Whiz

2 cups flour 2 cups sugar 2 tsps baking soda 2 eggs 1 can crushed pineapple  Mix all ingredients together. Pour into a large oblong cakepan. Bake at 350 degrees for 30-45 min. Icing:  1-pkg cream cheese(8oz) 1/2 stick margarine 1 tsp vanilla - powdered sugar  Mix together thoroughly, add powdered sugar until you reach the right consistency.

Pork Chops in Orange Sauce

1/4 tsp paprika 1/4 tsp pepper 4 boneless pork loin chops (6 oz each) 1/4 cup orange juice 2 tblsps sugar 6 whole cloves 1/2 tsp grated orange peel 2 tblsps all-purpose flour 1/4 cup cold water  Combine the paprika and pepper, rub over both sides of pork chops. In a large nonstick skillet, brown chops over med heat. Combine the orange juice, sugar, cloves and peel; pour over pork chops. Cover and simmer for 18-22 min or until meat juices run clear. Remove pork chops and keep warm. In a small bowl, combine flour and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 min or until thickened. Discard cloves. Serve sauce over pork chops. YIELD: 4 servings.

Chocolate Waffle Cookies

1/4 cup butter or margarine, softened 6 tbsps sugar 1 egg 1/2 tsp vanilla extract 1 square(1oz) unsweetened chocolate,melted 1/2 cup all-purpose flour confectioners' sugar  In a mixing bowl, cream butter and sugar; beat in egg and vanilla until light and fluffy.  Blend in chocolate. Add flour,mix well. Drop by rounded teaspoonfuls 1 inch apart onto a preheated waffle iron. Bake for 1 min. Remove to a wire rack to cool. Dust with confectioners' sugar. YIELD: about 1-1/2 dozen.

Cool 'n' Easy Pie

2/3 cup boiling water 1 pkg (4-serving size) gelatin,any flavor 1/2 cup cold juice, any flavor Ice cubes 1 tub(8oz) whipped topping.thawed 1 prepared graham cracker crumb crust(6oz) Assorted fruit(optional)  Stir boiling water into gelatin in large bowl 2 min or until completely dissolved. Mix cold juice and ice to make 1 cup. Add to gelatin, stirring until slightly thickened. Remove any remaining ice.  Stir in whipped topping with wire wisk intil smooth. Refrigerate 10-15 min or until mixture is very thick and will mound. Spoon into crust. Refrigerate 4 hours or until firm. Just before serving, garnish with fruit, if desired. Store leftover pie in refrigerator. Makes 8 servings

Pizza Meat Loaf

1 envelope onion soup mix 2 lbs ground beef 1-1/2 cups fresh bread crumbs  2 eggs 1 small green pepper,chopped(optional) 1/4 cup water 1 cup pasta sauce,divided 1 cup shredded mozarella cheese(about 4oz) divided  Preheat oven to 350 degrees In large bowl, combine all ingredients except 1/2 cup pasta sauce and 1/2 cup cheese.  In 13-9 inch baking or roasting pan, shape into loaf. Top with remaining 1/2 cup pasta sauce. Bake uncovered 50 min. Sprinkle top with remaining 1/2 cup cheese. Bake an additional 10 min or until done. Let stand 10 min before serving. Makes 8 servings  Tip; When grating cheese, spray your box grater with nonstick cooking spray and place on a sheet of waxed paper. When you finish grating, clean-up is a breeze. Simply discard the waxed paper and rinse the grater clean.

White Chocolate Pound Cake

3 cups flour 1tsp baking powder 1/2 tsp salt 1(8oz) container sour cream 1 can(8oz) crushed pineapple in juice,undrained 1 cup (2 sticks) butter,softened 2 cups sugar 5 eggs 1 pkg (6 squares) premium white baking chocolate,melted,cooled slightly 2 tsps vanilla 1/2 cup coconut  Heat oven to 350 degrees. Lightly grease and flour 12-cup fluted tube pan or 10 inch tube pan.  Mix flour, baking powder and salt; set aside. Mix sour cream and pineapple: set aside.  Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in melted chocolate and vanilla. Add flour mixture alternately with sour cream mixture. Beat in coconut. Pour into prepared pan. Bake 70-75 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes on wire rack. Loosen cake from side of pan with small knife or spatuela. Invert cake onto rack; gently remove pan. Cool completely on wire rack. Sprinkle with powdered sugar, if desired. Makes 12-16 servings