Candy Bar Cupcakes

1 box chocolate cake mix

ingredients from box

various candy bars, cut into bite size pieces and crushed for garnish (I used Butterfinger, Heath, Reese's Pieces, Reese's PB Cups, Whatchamacallit)

1 tub chocolate frosting

Make cupcakes according to box. After filling the cupcake papers, add a piece of the candy bars to the top of the cupcakes. Bake according to the box - during baking the candy bar will fall into the cupcake. Cool completely. Frost and add crushed candy bars.

*Note to self: Heath and Butterfinger were awesome, Reese's Pieces not so much.

Strawberry Cream Cheese Cupcakes

These were courtesy of Betty Crocker:

1 box yellow cake mix

8oz sour cream

1/2 cup vegetable oil

1/2 cup water

2 eggs

3 tablespoons strawberry preserves (next time I make these I will increase to maybe 5 tablespoons)

3oz cream cheese, cut into 24 squares

1 container cream cheese frosting

fresh strawberries for garnish

Preheat oven to 350*. Combine cake mix, sour cream, oil, water and eggs. Fill 24 muffin cups 2/3 full with batter. Press one square of cream cheese into each cup. Stir strawberry preserves in a bowl until smooth, and add 1/4 teaspoon on top of cream cheese (if increasing to 5 tablespoons, increase amount on cream cheese to 1/2-1 teaspoon each). Bake for 20 minutes. Allow to cool completely. Frost. Garnish before serving - the strawberries will juice all over cupcakes if garnished immediately - trust me, this is what I did!

I refrigerated these overnight due to the cream cheese center, but it made the cream cheese solid again. I would still suggest refrigerating, but allow them to warm to room temperature before serving. Enjoy!

Buffalo Chicken Dip-Healthified

I made this dip for the KU/KState game party we had. It got rave reviews! Yum!

Buffalo Chicken Dip-Healthified

1 package (8 oz) fat-free cream cheese, softened
1/2 cup fat-free ranch dressing
1/3 cup buffalo wing sauce
2 tablespoons water
1 1/2 cups shredded cooked chicken breast (I used a large can-I think it is more moist and shreds easily)
1 cup shredded reduced-fat Colby-Monterey Jack cheese blend
Whole grain crackers or celery sticks for dipping-I also used tortilla chips

Heat oven to 350°F. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in dressing, buffalo wing sauce and water until blended. Stir in chicken and cheese. Spread in ungreased 1-quart baking dish or 9-inch pie plate; cover with foil.

Bake 30 to 35 minutes or until hot and bubbly. Stir. Serve hot with crackers, chips, or celery sticks.

Thanks Betty Crocker!

Cherries Jubilee

This recipe is another one I took to Bunco. My family made this when I was growing up.

Cherries Jubilee

1 can of cherry pie filling
1 can of pineapple chunks
1/2 bag of mini marshmallows (about)

Mix all together and refrigerate.

Cookie Freeze Dessert

So, I jotted down this recipe (on a post-it) when I saw it online somewhere. So, I don't have a real name for it, so I will call it Cookie Freeze Dessert.

1 bag of Chips Ahoy chocolate chip cookies (I used the chewy version)
1 tub of Cool Whip
milk
hot fudge

Soak cookies in milk, just until slightly soggy to the touch, but still workable. Lay cookies on the bottom of 8x8' glass dish (I used a smaller 6x8" dish and I think it was perfect size). Once you have one layer of cookies on the bottom, add a layer of CoolWhip. Repeat: another layer of milk soaked cookies and Cool Whip. Crush a couple of cookies on top of 2nd Cool Whip layer and drizzle hot fudge on top. Freeze for about 24 hours.