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Red Velvet Cupcakes Recipe

1/2 C. shortening
1 t. salt
1 1/2 C. sugar
1 C. buttermilk
2 eggs
1 t. vanilla
2 oz. red food coloring
1 T. vinegar
4 T. cocoa
1 t. baking soda
2 1/4 C. flour

Cream shortening and sugar in mixer bowl. Add eggs and beat until light and fluffy. In a separate bowl mix red food coloring and cocoa. Add to sugar mixture. Beat well. Add flour and salt alternately with buttermilk and vanilla. Continue beating. Add vinegar and soda. Mix until well blended.

Fill cupcake holders 2/3 full. Bake 18 - 20 minutes at 350°F. Cool.

Banana Split Cake

1 package banana cake mix (Duncan Hines)
3 large eggs
1 1/3 cups water
1/2 cup flour
1/3 cup vegetable oil
1 cup semisweet mini chocolate chips
2 to 3 bananas
16 ounces chocolate syrup
8 ounces frozen whipped topping, thawed
1/2 cup chopped walnuts
Colored sprinkles
Maraschino cherries with stems

Preheat oven to 350 degrees. Grease and flour a 13x9-inch pan. Combine cake mix, eggs, water, flour and oil in a large bowl. Beat at low speed until moistened. Then beat at medium speed for 2 minutes. Stir in chocolate chips. Pour into pan.

Bake at 350 degrees for 30 to 32 minutes or until toothpick inserted comes out clean. Cool completely. Cut cake into squares, top with banana slices. Drizzle with chocolate syrup. Top with whipped topping, walnuts and sprinkles. Garnish with maraschino cherries. Serves 12 to 16.

Tip: To keep bananas looking fresh, dip them in diluted lemon juice.

MaMa, Your recipes are to die for! I truly think that you should write a cook book. I'd buy it, and I know a lot of people would! Anyway, we're going to make your kids favorite pork chops tomorrow! Love, Uggs er Dandi

Pastitsio (Greek Lasagna)

1-1/2 pounds ground beef
1 onion, diced
2 teaspoons minced garlic
1/2 teaspoon ground cinnamon
1 cup tomato sauce
1/4 cup butter or margarine
1/4 cup all-purpose flour
3 cups milk
12 ounce penne pasta, uncooked
2 eggs, lightly beaten
1-1/4 cups grated Parmesan cheese

In a large skillet, brown ground beef. Add onion and garlic; cook until soft. Drain off excess fat. Stir in cinnamon and tomato sauce; set aside.

In a medium saucepan, melt butter; add flour, stirring constantly, for 3 minutes. Stir in milk; simmer, stirring often, for 20 minutes.

Cook pasta according to package directions; drain, rinse, and set aside.

Stir eggs into meat mixture; stir in half the Parmesan.

Preheat oven to 350°F. Spray a 2-quart casserole with non-stick vegetable spray.

Place half the paste in prepared casserole. Top with meat mixture, then add remaining pasta. Pour the sauce over the top. Sprinkle with remaining Parmesan.

Bake 50 to 60 minutes or until lightly browned.

Arepas Rellenas Con Guiso De Carne

1 recipe basic arepa dough
2 tbsp oil
1/2 lb ground beef
1/2 lb ground pork
1 medium onion -- chopped
1 clove garlic -- minced
1 small green chile -- chopped
2 large tomatoes -- peel, seed, chop
1/2 tsp achiote powder
1/2 tsp ground cumin
1/4 tsp thyme leaves
1/4 tsp black pepper
1 tsp salt
8 pimento-stuffed olives sliced
1 tbsp capers

Heat oil in a heavy skillet over medium heat, add meat, onions, garlic, green chile, tomato, achiote, cumin, thyme, black pepper and salt, and cook, stirring occasionally, for 20 minutes, or until tomatoes have formed a thick sauce. Stir in olives and capers.

Prepare a recipe of basic arepas, shape into 3-inch discs (3/4-inch thick), cook. When done, split in half, fill with meat sauce and serve hot.

Basic arepa dough

2 c Pre-cooked masa flour -(yellow or white)
1 ts Salt
3 c water boiling
Butter; softened

In a large mixing bowl combine flour and salt. Add water stir with a wooden spoon to make a soft dough. Let stand for 5 minutes then knead for 3 minutes. Dough is ready to be shaped into standard arepas or to be mixed and kneaded with other ingredients such as cheese chicharrones (pork rind) etc.

Venezuelan arepa is 3 inches in diameter 3/4 inch thick. Columbian arepas are larger and thinner about 4 inches in diameter 1/4 inch thick. To make arepas oil or wet hands lightly and shape dough into balls. Place between 2 pieces of wax paper or plastic wrap and flatten into a circle; shape the edges to form a smooth disc.

To cook arepas: Heat a griddle or cast iron skillet over medium heat; grease lightly and cook arepas on both sides turning a couple of times until a crust is formed. Colombian arepas are ready to be served at this point spread with butter. Venezuelan arepas have to be baked in a preheat 350-degree oven for 15 minutes.

To check for doneness tap the arepa lightly ~- if a hollow sound is heard it's ready. Split open add butter and serve hot. Arepas freeze well if frozen while still warm. Freeze in layers separated by plastic wrap.

Reheat frozen arepas wrapped in aluminum foil in a preheated 350-degree oven for 10 minutes or until heared through.

Servings: 10

Butterfinger Crème Brûlée Recipe

1/4 C. (about half 2.1 oz bar) finely chopped Nestle Butterfinger Candy Bar, divided
2 C. heavy whipping cream
10 T. granulated sugar, divided
pinch of salt
4 large egg yolks
1 t. vanilla extract

Preheat oven to 300°F. Place 1 tablespoon Butterfinger pieces into each of four 6 ounce custard cups.

Place cream, 7 tablespoons sugar and salt in medium saucepan. Cook over medium heat, stirring occasionally, for 5 to 6 minutes or until sugar is dissolved. Beat egg yolks in medium bowl; gradually whisk cream mixture into egg yolks. Stir in vanilla extract.

Pour cream mixture through a fine sieve into prepared cups. Place cups in 9-inch-square baking pan; fill pan with hot water to 1-inch depth. Loosely cover with foil.

Bake for about 1 hour and 30 minutes or until knife inserted in centers comes out clean. Remove to wire rack to cool slightly. Refrigerate for several hours or overnight.

Sprinkle each crème brûlée evenly with remaining sugar. Broil until sugar is melted and caramelized. Refrigerate for 10 to 15 minutes or until caramel has hardened.

French Vanilla Tiramisu

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
2 pkg. (3 oz. each) ladyfingers, split
1/3 cup prepared MAXWELL HOUSE Coffee, cooled
2 cups thawed COOL WHIP French Vanilla Whipped Topping
1 square BAKER'S Semi-Sweet Baking Chocolate, grated

Beat cream cheese in large bowl with electric mixer until creamy. Gradually add milk, mixing well after each addition. Add pudding mix. Beat on low speed 1 minute or until well blended. Sprinkle cut sides of ladyfingers with coffee.

Place 1/3 of the ladyfingers on bottom of 9-inch square dish; top with layers of 1/2 each of the pudding mixture and whipped topping; sprinkle with 1/3 of the grated chocolate. Repeat all layers. Top with remaining ladyfingers and grated chocolate.

Refrigerate 3 hours or until ready to serve.

Peppermint Patty Hearts
You can add 3 drops of food coloring to the mint mixture and also dip in chocolate.

2 1/2 cups powdered sugar
1/4 cup soft margarine or butter
1 tblsp. milk
1/8 tsp. peppermint extract
3 drops food coloring (optional)

Combine all ingredients and knead until smooth.
Roll out on waxed paper to desired thickness and cut into heart shapes.
Refrigerate until firm.
You can dip entire heart or half of it in chocolate. Set on waxed paper until set.
Store in a covered container.
4 dozen

Stole My Heart Chocolate Cake

1 (18.25 ounce) package devil's food cake mix
2 (8 ounce) packages cream cheese
1/2 cup white sugar
1 (21 ounce) can cherry pie filling
2 (1.3 ounce) envelopes whipped topping mix

Prepare chocolate cake according to directions, using a 9x13 inch baking pan.
While cake is baking: in a medium-size mixing bowl, mix cream cheese and sugar together until blended. In a separate bowl, mix the powdered whip topping according to directions until light and fluffy. Place the cream cheese mixture and whipped topping in the refrigerator.

When the cake has finished cooking and cooling, spread the cream cheese mixture over the cake. Next, pour the cherry pie filling over the cream cheese mixture. Frost carefully with the whipped topping and refrigerate until ready to serve.

Eggs Benedict

4 (6-ounce) pre-packaged French-style croissants, not frozen, toasted or warmed in the oven
1 teaspoon white vinegar
6 large eggs
1 package dry hollandaise sauce mix
1 1/4 cups milk
1 tablespoon fresh chives, finely chopped
1 tablespoon fresh tarragon leaves, finely chopped
4 slices prosciutto, thinly sliced
Fresh tarragon leaves, for garnish

Preheat oven to 325 F degrees.
Slice croissants horizontally and place all 4 on a baking sheet.

Fill a medium-sized frying pan halfway with water. Over medium heat, bring water to a simmer. Add white vinegar to water. Do not let water boil. Working with 1 egg at a time, crack egg into a small bowl and slide into simmering water. Simmer eggs 3 to 5 minutes, or until whites are cooked and yolk is still soft. Transfer eggs with slotted spoon onto a plate.

TIP: Eggs can be pre-cooked and refrigerated to this point. Reheat by sliding egg into simmering water for 1 minute at time of service.

In a small saucepan, add hollandaise packet to the milk Add the chives and tarragon. Heat thoroughly over low heat, stirring constantly. Remove from heat. Set aside.

Separate croissant halves and place together forming a circle, cut-side up. Top each half with a slice of prosciutto and a poached egg. Spoon hollandaise sauce over the top of the egg. Garnish with tarragon leaves.

Makes 6 servings

Au Gratin Crockpot Potatoes

1 32 ounce package frozen hash brown potatoes, partly thawed
2 10 ounce cans cheddar cheese soup, undiluted
1 13 ounce can evaporated milk, undiluted
1 3 ounce can French fried onion rings, divided
salt and pepper to taste

Spray inside of crockpot with cooking spray.

Add potatoes, soup, milk and onion rings, reserving 1/4 cup of the onion rings.

Add salt and pepper to taste, stir a little to combine.

Cover and cook on low for 7 to 9 hours or high about 3 hours.

Sprinkle reserved onion rings over top just before serving.

Scalloped Potatoes With Cheese

6 medium potatoes, peel, slice thin
1 small onion, slice thin
1/4 c flour
1 tsp. salt
1/4 tsp. pepper
2 tsp. butter
1 can cream of mushroom soup. or celery soup, or potato soup.
4 slices American cheese
1 cup water

In bowl, put potatoes, water & cream of tartar. Let set about 15 minutes & then drain.

Lightly butter crockpot

Layer 1/2 potatoes

1/2 onions
1/2 flour
1/2 of the salt & pepper

Repeat layer. Dot with butter. Pour soup over all 1/2 hour before serving, place cheese on top.

Cook on high 3 to 4 hours or low 7 to 9 hours.

Don Pablo's Burrito Grande

A large four tortilla filled with marinated and mesquite-grilled steak fajita meat. Build your own burrito by adding lettuce, diced tomatoes, Pico de Gallo, Monterey jack and aged sharp cheddar cheeses, sour cream, guacamole, queso, beans, Mexican rice, salsa, sautéed onions and peppers, tortilla strips or chopped cilantro. Serve with chips and salsa.

1 (13-inch) freshly made flour tortilla
3 ounces marinated and grilled steak fajita meat

Optional Ingredients
2 ounces lettuce
2 ounces diced tomatoes
2 ounces Pico de Gallo
2 ounces combo cheese
1 ounce sour cream
1 1/2 ounces guacamole
2 ounces queso
3 ounces beans
3 ounces Mexican Rice
2 ounces salsa
2 ounces grilled onion and peppers
1 ounce tortilla strips
1 ounce chopped cilantro

Place desired filler (steak or chicken) in bottom third of tortilla. Layer desired toppings from optional ingredient listing on top of filler. Fold the left and right sides of the tortilla in over fillers and roll the burrito.

Dairy Queen Onion Rings

2 Vidalia or Texas 1015 onions, sliced 1/2-inch thick
2 cups flour
2 cups fine cracker crumbs
2 cups white cornmeal
2 cups buttermilk
1 cup Water
4 cups Crisco oil

Save the very small onion rings for another use.

Add buttermilk and water to a large bowl.

Mix together flour and fine cracker crumbs in another bowl.

Coat one ring at a time with flour mixture, then with buttermilk mixture, and then coat with cornmeal.

Drop into hot oil and fry until golden. Drain on white paper towels.