Black Bottom Cupcakes

Don't these look yummy?  Look at that cream cheese & chocolate chips! MMM!

I recently made this recipe and shared with my son and family.  It wasn't long afterwards, my daughter-in-love called to find out where the recipe was

in my cookbook.  (SMILE!)

Again I say....MMM!  Enjoy!

BLACK BOTTOM CUPCAKES

Cupcake part:

1 c. white sugar

1 tsp. baking soda

1 c. water

1 TB. vinegar

1-1/2 c. all purpose flour

1/4 c. baking cocoa

1/2 tsp. salt

1/3 c. vegetable oil

1 tsp. vanilla extract

Preheat oven to 350. In medium mixing bowl, beat all

ingredients together until blended.  Line cupcake pans

with papers - fill 1/3 full with batter.  Top with a tablespoonful

of the cream cheese mixture.  Bake 15 - 18 minutes.  They are

done baking when the cake part tests finished. 

Yield: about 2 dozen

Cream Cheese Filling:

1-8 oz. pkg. cream cheese, softened

1 egg

1/2 c. white sugar

1/8 tsp. salt

1/2 c. semi-sweet chocolate (mini) chips

In small bowl, beat all ingredients together until smooth.

Linked to Sweet as Sugar Cookies

    Weekend Potluck

     Meal Plan Monday

Pronto Potato Soup

Here's a quick 'n' easy soup recipe that tends to be comfort food, especially this time of the year.  I hope this will be enjoyed by all in your kitchen. Add a salad or sandwich to a warm comforting bowl of soup, and you'll have some happy tummies in your home. 

credit: Jude Doyland

(A real potato that came out of the bag smiling!)

We'll start with this one that uses leftover mashed potatoes...soooo easy!

PRONTO POTATO SOUP

8 strips bacon, diced

1 small onion, chopped

1-1/2 - 2 cups leftover mashed potatoes

1 can cream of chicken soup

1 soup canful of milk (or more)

1/2 tsp. salt, optional

1/4 tsp. pepper

parsley for garnish if desired

In a small frying pan, brown bacon until crisp.  Place on paper towel to drain. Add onion to drippings and saute 2 - 3 minutes; drain off the fat.  Mix the potatoes with the soup until blended; stir in milk until desired consistency.  Add bacon and onions - season with spices and serve warm.  MMM!

Popular Cheesey Chicken Chowder

(Since this is one of our family favorites, I'm reposting an older post) -

it's a MUST-TRY for the fall.....When the temps are cooling down and the leaves are changing colors, soup seems to warm us inside and out. It's

truly comfort food.   I plan to share a few more soup recipes in upcoming posts, so stay tuned.....

This recipe has been published in two of the American Profile cookbooks

and in their nationwide publication. I have a friend who lives on the West coast and she got to see this recipe in print before I did!

I've received notes from women (unknown to me) from out of state, and even a phone call letting me know how much they enjoyed this delicious recipe,

after reading it in American Profile.  What a kick!!! 

If you're interested, click on this link and see my recipe online at AP's site....

(there's a better picture there too=)

TRY IT...YOU'LL LIKE IT!

CHEESEY CHICKEN CHOWDER 

3 cups chicken (reduced-sodium) broth

2 cups diced, peeled potatoes

1 cup each - diced carrots & celery

1/2 cup diced onion

1/1/2 tsps. salt

1/4 tsp. pepper

1/4 cup butter or margarine

1/2 cup all purpose flour

2 cups milk

2 cups shredded cheddar cheese

(we prefer 1-1/2 cups velveeta)

2 cups diced cooked chicken

In large pan, bring chicken broth to a boil.  Reduce heat.

Add potatoes, carrots, celery, onion, salt and pepper.

Cover and simmer 15 minutes or until vegetables are tender.

Melt butter in a medium saucepan.  Add flour and mix well.

Gradually stir in milk and cook over low heat until slightly thickened.

Stir in cheese and cook until melted.

Add to broth and vegetables along with chicken.

Cook and stir over low heat until heated through.

(When I'm in a hurry, I use frozen hash browns and frozen mixed veggies, along with the chopped celery & onions - cooking the fresh ingredients a few minutes before adding frozen)

Linked to 
Kitchen Thyme

LE - October 2010

Autumn leaves warn that winter is just around the corner. Fall is my favorite time of the year with the colorful leaves,the cooler weather and most of all the yummy fall foods.
I've been very excited to see canned pumpkin being restocked on grocer's shelves that have remained bare for some time. I know I tend to think more about baking/cooking with pumpkin and apples when fall arrives. I am delighted to share some favorite fall recipes with you. Enjoy warming the house and satisfying hungry tummies. Maybe some of these recipes will become favorites at your home too.

EASY APPLE DUMPLINGS

4 baking apples
1-8 ozs.pkgs.refrigerated crescent rolls
1 stick butter
1/1-3 c.sugar
1/2 tsp.ground cinnamon
1-12 ozs.can (diet)Mt.Dew soda

Preheat oven to 350. Grease 9"X13"X2" baking dish. Peel and quarter apples,separate crescent rolls; roll apples in crescent rolls from big end to little end. Place in prepared pan.In small bowl,combine sugar and cinnamon.Melt butter;whisk in cinnamon mixture until smooth. Pour over apples,then pour Mt. Dew around dumplings. Bake 45 minutes-1 hr.Serve warm with ice cream.(You may substitute Splenda for sugar if desired, but it will bake faster.). I cover with foil after 30 minutes of baking time as the dumplings tend to brown quickly.

QUICK APPLE CRUNCH

4 c.peeled,sliced apples
1/4 c.water or apple juice
1 tsp.ground cinnamon
1/2 tsp.salt
3/4 c.white sugar
3/4 c.all purpose flour
1/3 c.butter or margarine,softened
caramel ice cream topping,optional

Preheat oven to 350. Lightly spray an 8"X8" baking dish. Spread apples in prepared pan. Sprinkle with water. In medium bowl,combine cinnamon, salt, sugar, flour and butter until crumbly. Sprinkle over apples. Bake uncovered for 40 minutes. Serve warm with milk or ice cream and caramel topping. If you just can't wait,this dish can be microwaved for 12-15 minutes.

PUMPKIN PATCH PANCAKES

Mix up your favorite pancake mix according to directions.For every 1 cup of dry pancake mix used:add 1/4 c.canned pumpkin,2TB.brown sugar,1/2 tsp.vanilla extract,1/2 tsp.pumpkin pie spice.Maybe your family can enjoy breakfast for dinner one of these busy fall days.

HEALTHY CARAMEL APPLE DIP

1-8 oz.pkg.cream cheese,softened

1/2 c.applesauce

1/4 c.pkd.brown sugar

1/2 tsp.vanilla extract

1/2 c.salted peanuts,chopped

3 apples,cored and sliced

Combine cream cheese,applesauce,brown sugar,and vanilla in large bowl and beat well using a mixer.Sprinkle with nuts.Refrigerate;serve with apple slices.If you desire a sweeter dip,drizzle with caramel syrup.May use light cream cheese & unsweetened applesauce.Makes a great after school or bedtime snack.

Grapes have been on sale often recently.This is an unusual and very delicious way to serve them.I'm amazed that this dish keeps nearly a week.

GOOEY GRAPES

5 c. green and/or red grapes, washed and dried

1-(8 oz.) pkg. (reduced-fat)cream cheese,softened

2 c.(light)sour cream

1/2 c. sugar (or Splenda)

chopped pecans,optional

Place grapes in bottom of 9"X13" pan.Mix cream cheese,sour cream and sugar until smooth.Spread evenly over grapes.(May mix together if preferred).Sprinkle nuts over top.Can serve immediately or cover and refrigerate.

One option is to cut back on the sugar amount and sprinkle brown sugar over the top before serving for color and sweetness.



For more fall recipe ideas visit my blog at www.thebetterbaker.blogspot.com

Butternut Squash Bread

I definitely have a DRIVE to try new recipes, especially if they offer a different 'twist' than others.

And I SO get into a baking 'mode' when fall comes around.  I long to make soups, and dishes with apples and pumpkin BIG TIME!  *-*

I'm hoping to post a few extra times during the months of Oct. and Nov.
just because I have so many wonderful fall recipes and I love sharing with you.

I found this recipe at My Baking Addiction  - check out her blog and recipe at this link.

I was very pleased with the results of this bread, though I tweaked it just a tad.

I took it to a ladies Bible study and had many good comments about it.

Give it a try and let me know what you think.  It's MMMM good!

Actually, I made 2 loaves - the picture below is of the one with chocolate chips...

I added craisins to the other and they were both very tasty.

And if you like cream cheese even a little bit, this bread is fantastic topped with cream cheese. 

BUTTERNUT SQUASH BREAD

1 cup butternut squash puree

2 eggs

(I used 1 TB. ground flax seed meal and

3 TB. water to replace one egg)

1/2 c. vegetable oil

(I used 1/4 c. applesauce +

1/4 c. oil)

1 c. white sugar

1/2 c. brown sugar

1-3/4 c. all purpose flour

1 tsp. baking soda

1/2 tsp. salt

2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. cardamom

(I replaced with pumpkin pie spice)

Preheat oven to 350. Grease and flour one 8" X 4" X 2" loaf pan.

In large bowl, mix together the squash puree, eggs, oil, water and

sugars until thoroughly combined.  In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and pumpkin pie spice.

Stir in the dry ingredients into the squash mixture.  Combine just until

incorporated; do not overmix.  Pour into the prepared pan.

Bake 55 - 60 minutes or until a toothpick inserted in the center

of the loaf comes out clean.

Add any 'extras' you'd like...dark, semi sweet, or white chocolate chips,

nuts, craisins, etc.

Enjoy surprising your family & guests with a 'hidden' ingredient!