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.

Hershey's Perfectly Chocolate Cake

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:ONE-

PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine

2/3 cup HERSHEY'S Cocoa

3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Philisbury Chcolate Crescent Rolls

Philisbury Cresecent Rolls

Chocolate Chips

Seperate dough into the perferated triangles. Sprinkle about 2 Tablespoons (I totally eyeballed this) on the large end of the triangle and roll as usually. Place on an ungreased baking sheet. Follow the manufacturer’s instructions for baking. (Mine were 15 minutes at 350 degrees) After the rolls have baked, set them aside. In a small bowl, melt about 1/4 cup of chocolate chips in the microwave, stirring every 20 seconds. (It should only take about 1 minute to melt them. Be sure to stir or they will burn!) Using a fork, drizzle the melted chocolate onto the warm rolls. Cool for about a minute (if you can wait them long), then serve warm. Would be great paired with vanilla ice cream, or enjoying like us with a nice, cold glass of milk.

Stuffed French Toast

1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
1/2 c. walnuts or pecans
1 loaf white bread
4 eggs
1/2 c. whipping cream
1/2 tsp. vanilla
1/2 tsp. nutmeg
1 (12 oz.) jar apricot preserves or seedless raspberry jam
1/2 c. orange juice

Beat the cream cheese and vanilla together until fluffy. Stir in the nuts. Spread about 1 1/2 tablespoon of the mixture on a slice of bread. Top with a second piece of bread (like a sandwich). Repeat this process 10-12 times until the mixture is all used.

Beat together the eggs, whipping cream, vanilla and nutmeg. Dip the "sandwiches" into the egg mixture. Cook on a lightly greased griddle until golden brown, turn to cook the other side. Keep the cooked "sandwiches" warm by placing them on a baking sheet in a warm oven.
Meanwhile, heat together the preserves and orange juice.

To serve, dust the Stuffed French Toast with powdered sugar and drizzle the warm sauce over the top. Makes 10-12 pieces.