Lemon Blossoms

Yield: 5 dozen
18 1/2 -ounce package yellow cake mix
3 1/2 -ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil

Glaze:
4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oi
l3 tablespoons water

Preheat the oven to 350 degrees F.Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half-way*. Bake for 12 minutes. Turn out onto a tea towel.

To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

SuperDuper Yummy Salsa

Approx. ½ bushel peeled chopped tomatoes

6 cups chopped green pepper

3 cups chopped celery if desired

2 qts. Chopped onions

4-6 chopped red peppers

8-10 Jalepeno peppers (use rubber gloves) adjust amount for taster

6 large garlic buds ( or 2 whole ones) chopped fin

1 2/3 cups vinegar

2 TBLS. Black pepper

3 small cans tomato paste

1 qt. catsup

1 pkg. taco mix

2 TBLS. Salt

1 Cup sugar

Stir all ingredients together in large canner and bring to a boil, let simmer for 30-40 minutes – drain part of juice off * to get thickness you desire and then bottle. Hot bath for 10 minutes to be sure they seal.

Makes about 14-16 qts.

Add 1 TBLS. Of all season salt if desired

• Juice drained off is good in soup, etc.

Cream Cheese Brownies

1 cake mix (German Chocolate)

Mix as directed on box

Pour mixture into greased cookie sheet

Mix these ingredients in another bowl

1 8oz. cream cheese (softened)

1 egg white

1/3 cup sugar

Drop by tsp. into the cake mixture. Take

A knife and swirl the cream cheese mixture.

Bake 350 degrees for 20 minutes.

The Best Blueberry Muffins

I got this recipe from my friend Mary--- They are absolutely amazing!

1 1/2 cup white flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/2 teaspoon vanilla
1/3 cup milk (approximate)
1 cup fresh or frozen blueberries

Topping:
1/2 cup sugar
1/3 cup flour
1/4 cup butter
1 1/2 teaspoon cinnamon

Preheat oven to 400. Line pan with muffin cups.
Combine flour, sugar, salt and baking powder in a bowl.
Place the vegetable oil in a 1 cup measuring cup, add the egg, add vanilla and then fill the rest of the cup with milk (so you have a total of 1 cup wet ingredients).
Pour wet ingredients into a separate bowl and whisk together.
Mix wet ingredients with dry ingredients until combine.
Fold in blueberries.
Fill muffin cups right to the top and sprinkle with generous amount of topping.

To make the topping: combine all ingredients with a pastry cutter until the butter is cut into small chunks.

Bake for 22 minutes. (note- you need to soak your muffin pan right away because the crumb topping can burn around the edges or spots where it spilled)

This recipe makes 8 muffins so I usually double it. It is also really yummy to make with strawberries or raspberries instead of blueberries.