The Devil's Cupcakes

O - M - G these cupcakes are the best things I've ever eaten!! They are actually called Black Bottom Cupcakes from allrecipes.com, but I renamed them to The Devil's Cupcakes. It was fitting, since they are the devil when it comes to fat...and they are made with Devil's food cake mix. These are a must try!!!!

I made my notes in Pink for what I did to them instead.

Easy Black Bottom Cupcakes (The Devil’s Cupcakes)

Original Recipe Yield 2 dozen cupcakes

Ingredients
• 1 (18.25 ounce) package devil's food cake mix
• 1 (8 ounce) package cream cheese
• 1 cup white sugar
• 1 cup semisweet chocolate chips

Directions

1. Preheat oven according to directions on cake mix package. Line muffin pans with paper liners. Prepare the cake mix as specified on the box. In separate bowl, combine softened cream cheese and sugar. Make sure mixture is smooth. Fold in chocolate chips *I meant to use mini chips, but I picked up the wrong bag*.

2. Fill the cupcake papers 1/3 full with the chocolate cake mix. Top with the cream cheese mixture. Bake according to box instructions (19-20 minutes) or until the cream cheese mixture just starts to turn a light golden color. *I dropped a spoon of the cream cheese mixture in the chocolate mix, so that it would bake up around it. I didn’t use it for the icing. I made homemade cream cheese icing. Recipe below.*

Cream Cheese Icing

• 1/2 cup of melted butter *I forget if this is the whole stick, but I used a whole stick of butter*
• One 8 ounce package of cream cheese, softened
• 1 teaspoon of vanilla
• One 1 pound box of confectioners' sugar *I used 3 cups of confectioners’ sugar, which is 1 ½ lbs.*

Directions:

Combine the butter, cream cheese and vanilla, mixing well. Gradually add confectioners' sugar, beating well until smooth. Spread on cooled cupcakes.

*You can do less confectioners’ sugar, but it will be more cream cheese tasting. I wanted mine creamier.*

Cherry Limeade Punch

1 can frozen limeade concentrate
1 bottle Sprite
1 jar of maraschino cherries
1 lime

Put in the limeade and then add the sprite. Pour in the juice from the cherries. Then add the cherries and sliced up lime for looks and taste.

From: Kelly's Korner Blog

Pepper Jack Cheesy Mac

I haven't tried this one yet, but who doesn't love a new recipe for some macaroni! One of my favorites. I hope to try this really soon.

2 cups (8 oz) dry elbow macaroni
2 cups (8 oz) shredded cheddar cheese
2 cups (8 oz) shredded Pepper Jack cheese, divided
1 can (12 fl oz) Carnation Evaporated Milk
1/2 teaspoon ground black pepper
1/2 to 1 cup broken tortilla chips
1/4 to 1/2 teaspoon crushed red pepper (optional)

PREHEAT oven to 350 degrees. Lightly grease 2 1/2-quart casserole dish

COOK macaroni in large saucepan according ot package directions; drain. Return to saucepan.

ADD cheddar cheese, 1 1/2 cups Pepper Jack cheese, evaporated milk and black pepper to macaroni; stir until combined. Pour into prepared casserole dish. Combine remaining 1/2 cup Pepper Jack cheese, tortilla chips and red pepper flakes in small bowl. Sprinkle over top. Cover tightly with foil.

BAKE for 20 minutes. Uncover; bake for an additional 10 minutes or until lightly browned.

Chocolate Cobbler

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Servings: 8

"Rich, wonderful old-timey like cobbler!!!! Great for potlucks and get-togethers. Fast, easy and always a hit! Great with ice cream!!"

Ingredients:

6 tablespoons butter
1 cup self-rising flour
3/4 cup white sugar
1 1/2 tablespoons unsweetened cocoa powder
1/2 cup milk
1 teaspoon vanilla extract
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups boiling water

Directions:

1. Preheat the oven to 350 degrees F (175 degrees C). Melt butter in an 8x8 inch baking dish while the oven preheats.
2. In a medium bowl, stir together the flour, 3/4 cup sugar, and 1 1/2 tablespoons cocoa. Stir in milk and vanilla until smooth. Spoon this batter over the melted butter in the baking dish.
3. Stir together the remaining cup of sugar and 1/4 cup cocoa powder. Sprinkle over the batter. Slowly pour boiling water over the top of the mixture.
4. Bake for 30 minutes in the preheated oven, until set. Serve slightly warm with ice cream.

http://www.allrecipes.com/

- Becky B.

Smores Chocolate Fondue Recipe (aka S'mores)

A new take on a favorite old camping recipe… but it's still chocolate, marshmallows, and graham crackers warmed over an open flame.

1 cup cream
8 ounces semi-sweet chocolate, chopped
1 cup marshmallow cream

Slowly warm the cream in a medium saucepan over medium-low heat. When hot, add the chocolate pieces, stirring until melted. Stir in the marshmallow cream and warm the mixture. Transfer to a warm fondue pot.

Serve with graham crackers and marshmallows, of course. Serves 6 or more.

http://www.greatpartyrecipes.com/chocolatefonduerecipes.html

Marbled Chocolate Fondue Recipe

The use of both white and dark chocolate gives this one an outstanding look among dessert fondues.

1 cup heavy cream
10 ounces semi-sweet chocolate, chopped
1 teaspoon vanilla
2 ounces white chocolate, finely chopped

Heat the cream in a medium saucepan over medium-low heat until hot, about 2 to 3 minutes. When hot, add the chocolate and stir until it is just melted and smooth. Stir in vanilla. Transfer to a warm fondue pot. Sprinkle the white chocolate over the top, and draw a spoon or knife through the mixture 2 or 3 times, just enough to marble it.

Serve with your choices of fresh strawberries, bananas, apple wedges, pound cake, ladyfingers, and biscotti. Serves 6 or more.

Variations:
Substitute 2 to 3 tablespoons of kirsch, brandy, rum, or orange liqueur for the vanilla.

http://www.greatpartyrecipes.com/chocolatefonduerecipes.html

White Chocolate Fondue Recipe

White chocolate is a rich, chic addition to dessert fondue recipes.

3/4 cup heavy cream
12 ounces white chocolate, chopped
1 teaspoon vanilla

Heat the cream in a medium saucepan over medium-low heat until hot, about 2 to 3 minutes. When hot, add the chocolate and stir until it is just melted and smooth. Stir in vanilla. Transfer to a warm fondue pot.

Serve with your choices of fresh strawberries, bananas, apple wedges, pound cake, ladyfingers, and biscotti. Serves 6 or more.

Variations:
Substitute 2 to 3 tablespoons of kirsch, brandy, rum, or orange liqueur for the vanilla.

http://www.greatpartyrecipes.com/chocolatefonduerecipes.html