Pink Champagne Cupcakes


Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.

In large bowl, mix dry cake mix and champagne. Add oil, egg whites and food color. Beat with electric mixer on medium speed 2 minutes. Divide batter evenly among muffin cups.

Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.

In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with garnishes. Store loosely covered.

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Autumn Leaf Cupcakes


Heat oven to 350°F (325°F for dark or nonstick pan). Place Reynolds Baking Cups in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.

Meanwhile, place 12-inch sheet of waxed paper on cookie sheet; mark an 8-inch square on waxed paper. Alternately place spoonfuls of melted chocolate and butterscotch on waxed paper. With small spatula, swirl together for marbled effect, spreading to an 8-inch square. Refrigerate until firm, about 30 minutes.

Remove from refrigerator; let stand about 10 minutes or until slightly softened. Use 1 1/2-inch leaf cookie cutter to make 24 leaf cutouts. Carefully remove cutouts from paper with spatula; place on another waxed paper-lined cookie sheet. Refrigerate until firm, about 5 minutes.

Frost cupcakes. Garnish with leaf cutouts. Store loosely covered in refrigerator.

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Meat Loaf and Potato Cupcakes


Heat oven to 375°F. Place foil baking cup in each of 12 regular-size muffin cups.

In 2-quart saucepan, make 1 pouch potatoes as directed on box. Stir in cheese. Set aside.

In large bowl, mix meat loaf mixture ingredients. Press about 3 tablespoons meat mixture in each muffin cup.

In small bowl, mix all sauce ingredients except parsley. Spread about 2 teaspoons sauce over meat loaf mixture in each muffin cup. Place potato mixture in decorating bag fitted with #847 or desired tip. Pipe potatoes on cupcakes.

Bake 14 to 16 minutes or until meat thermometer inserted in center of cupcake reads 160°F. Sprinkle with parsley; serve immediately.

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Flower-Power Cupcakes


Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make, bake and cool cake as directed on box for 24 cupcakes.

Spread cupcakes with frosting.

Cut licorice into desired size pieces. Create flower shapes with licorice; arrange on cupcakes. Sprinkle candy sprinkles in center of each flower. Store loosely covered.

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Beehive Cupcakes


Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 12 regular-size muffin cups.

Make cupcake mix as directed on box, using water, oil and eggs. Fill muffin cups one-third full with batter, using about 2 tablespoons in each. Squeeze filling pouch 20 times; cut off corner of pouch at cut line. Divide filling evenly among cupcakes, making sure filling does not touch sides of muffin cups. Evenly distribute remaining batter among cupcakes, making sure filling is completely covered.

Bake 24 minutes or until surface of cupcakes appears dry. Cool 20 minutes; remove cupcakes from pan to cooling rack. Cool completely, about 30 minutes.

In medium bowl, stir food color into frosting until bright yellow; spoon into decorating bag fitted with #802 or #6 round tip. Starting at 12 o’clock on outer edge of each cupcake and using constant pressure on bag, pipe frosting clockwise for 6 or 7 rotations, working toward center and ending in tall peak. Decorate with honeybees and drizzle with honey.

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Chocolate Pistachio Cake


1 box white or yellow cake mix
1 c. water or 1/2 c. orange juice and 1/2 c. water
4 eggs
1/2 c. oil
1 box pistachio instant pudding (3 1/2 oz.)
3/4 c. chocolate flavored syrup

Combine first 5 ingredients. Blend to moisten, then beat 2 minutes at medium speed of electric mixer. Pour about 3/4 of batter into well greased and floured tube or Bundt pan. Add 3/4 cup chocolate-flavored syrup to remaining batter. Mix well. Pour over batter in pan. Run knife through batter to marbleize. Cook for 1 hour or until done. Cool. Sprinkle with confectioners 10x sugar or cover with chocolate icing.

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Chocolate Fudge Pudding Cake


Cake:

1 c. flour
2/3 c. sugar
2 tsp. baking powder
2 Tbsp. cocoa
pinch of salt
1/2 c. milk
2 Tbsp. melted butter
1 scant tsp. vanilla

Sauce:

1 c. brown sugar
2 Tbsp. cocoa

Mix cake ingredients and pour into 10-inch baking dish. Mix sauce ingredients and spread over the top. Pour 1 1/2 cups boiling water over all. Bake at 350° for approximately 25 minutes. The cake will rise and the sauce will be on the bottom of the pan. When serving, turn each piece of cake over in the dishes so the sauce is on top. Serves 8.

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Chocolate Fudge Ice Cream Cake


1/2 lb. margarine or butter
1 c. sugar
1 tsp. vanilla
4 eggs
1 c. flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
pinch of salt
1 lb. can chocolate syrup
1 qt. vanilla ice cream
1 pt. chocolate ice cream
6 oz. chocolate chips
small amount milk (not more than 1/4 c.)
chopped nuts

Cream butter and sugar until light and creamy. Add vanilla. Add eggs, one at a time. Combine flour, baking powder, soda and salt. Add alternately with chocolate syrup to creamed mixture. Bake in 13 x 9-inch pan at 350° for 30 to 35 minutes. Freeze when cool.

Soften ice creams and mix together. Spread over frozen cake and refreeze. Melt chocolate chips and add milk until creamy. Drizzle over cake. Top with chopped nuts and return to freezer. Cut in squares.

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Strawberry Spinach Salad


8 oz. spinach, washed and stems removed
1 1/2 pt. strawberries, washed, stems removed and halved
3 medium mushrooms, sliced
1/2 c. slivered almonds, toasted

Dressing:

1/4 c. light brown sugar
1/4 c. sugar
1/4 c. vinegar

Place spinach in a bowl. Arrange strawberries and mushrooms over spinach. Sprinkle with almonds and serve with dressing. Makes 3 servings.

Dressing: Bring sugars and vinegar to a boil, stirring often so sugars do not stick to pan. Cool.

Per Serving: 319 Calories, 12 g. Fat (33%), 0 mg. Cholesterol and 70 mg. Sodium.

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Tossed Italian Salad


4 c. fresh spinach, torn
2 c. red leaf lettuce, torn
1 medium green or sweet yellow pepper, cut in strips (1 c.)
2/3 c. thinly sliced radishes
1 small red onion, sliced and separated into rings
2 Tbsp. red wine vinegar
4 tsp. olive oil or salad oil
1/2 tsp. garlic salt
1/2 tsp. dried oregano, crushed
2 Tbsp. grated Parmesan cheese
ground pepper (if desired)

Salad: Place spinach, lettuce, pepper strips, radish slices and onion rings in a large salad bowl and toss lightly.

Dressing: In a screw-top jar combine vinegar, olive oil, garlic salt, oregano and 1 tablespoon water. Cover and shake well to mix.

Pour dressing over salad. Toss lightly to coat. Sprinkle Parmesan cheese over salad and toss lightly. Sprinkle with ground pepper (if desired). Serve immediately. Makes 4 servings.

Per Serving: 83 Calories, 6 g. Fat, 2 mg. Cholesterol and 364 mg. Sodium.

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Tomato and Zucchini Salad


1 large tomato, coarsely chopped
1 small zucchini, thinly sliced
2 Tbsp. sliced green onions
1 tsp. snipped fresh basil leaves or 1/4 tsp. dried basil, crushed
2 Tbsp. light vinaigrette
2 lettuce leaves
2 Tbsp. crumbled Feta cheese or shredded part-skim Mozzarella cheese

In a medium mixing bowl combine tomato, zucchini, green onions, basil and light vinaigrette. Toss lightly to mix. Line 2 salad plates with lettuce. Divide tomato mixture between plates. Sprinkle each serving with half of the cheese. Makes 2 servings.

Per Serving: 46 Calories, 2 g. Fat, 6 mg. Cholesterol and 285 mg. Sodium.

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Glazed Fruit Salad


1 (4 oz.) can chunk pineapple, drained (reserve liquid)
1 (3 3/4 oz.) pkg. vanilla pudding
1 can fruits for salad
1 can mandarin oranges
2 bananas
maraschino cherries (for garnish)

Combine pineapple juice and vanilla pudding. Cook over medium heat; stir until it boils. Remove and let it cool. Combine fruits and mix in pudding. Garnish with cherries. Chill. Makes 6 cups.

Per Serving (1-Cup): 156 Calories, trace of Fat, 0 mg. Cholesterol and 131 mg. Sodium.

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Asparagus Salad


1 1/2 lb. fresh asparagus spears
1/4 c. water
1/2 c. plain nonfat yogurt
1/2 c. torn watercress
2 green onions, sliced
1 Tbsp. chopped fresh parsley
1 Tbsp. lemon juice
2 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. dried whole tarragon
1/8 tsp. pepper
6 bibb lettuce leaves
1 (4 oz.) jar chopped pimiento, drained

Snap off tough ends of asparagus and remove scales with a knife or vegetable peeler, if desired. Cut into 1 1/2-inch pieces. Place in 11 x 7 x 2-inch baking dish and add water. Cover with plastic wrap (heavy-duty) and microwave on High for 6 to 7 minutes or until crisp-tender; drain. Cover and chill.

Watercress Dressing: Mix yogurt, watercress, onions, parsley, lemon juice, mustard, salt, tarragon and pepper or in blender (cover top) and process until smooth. Cover and chill. Yields 1 cup.

To Serve: Spoon 1/2 cup chilled asparagus onto each of 6 lettuce-lined salad plates. Put 2 tablespoons Watercress Dressing over each salad. Reserve remaining dressing for later use. Top each salad evenly with chopped pimento. Yields 6 servings.

Per Serving: 33 Calories, 0.3 g. Fat, 0 mg. Cholesterol and 182 mg. Sodium.

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Pistachio Dessert


2 c. Ritz crackers, crushed
1 stick oleo, melted
2 c. milk
2 c. vanilla ice cream
2 pkg. instant pistachio pudding

Mix crackers and oleo together in a 13 x 9-inch cake pan and press. Mix together milk, ice cream and pudding with mixer about 2 minutes. Pour over cracker mix.

Topping:

2 pkg. Dream Whip
nuts (optional)

Prepare Dream Whip to directions on package. Sprinkle with nuts and spread on mix.

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French Cherry Dessert


1 lb. crushed graham crackers
1 1/2 sticks melted butter
2 Tbsp. sugar
2 pkg. Dream Whip
1 1/2 c. powdered sugar
1 large pkg. cream cheese
2 cans cherry pie filling

Mix cracker crumbs, melted butter and sugar together. Press into bottom of 13 x 9 x 2-inch pan. Bake at 350° for 8 minutes. Set aside to cool. Mix Dream Whip. Mix powdered sugar with cream cheese, which has been softened to room temperature. Blend Dream Whip with cream cheese mixture. Spread over cracker crumb crust and top with cherry pie filling. Chill.

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Dessert Pizza


1 c. butter
1 egg
1 tsp. vanilla
1 3/4 c. flour
1/2 c. sugar
1/2 c. brown sugar
1 c. peanuts
1 c. miniature marshmallows
1 (6 oz.) pkg. chocolate chips

Mix butter, egg, vanilla, flour and sugars; bake in an ungreased 13 x 7-inch pan at 375° for 12 minutes.

Combine peanuts, miniature marshmallows and chocolate chips. Spread this on the batter. Place back in oven until marshmallows start to turn brown. Cut in squares.

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Chocolate Pudding Dessert


1 c. flour
1/2 c. butter or margarine
1 c. finely chopped pecans
1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
1 (8 oz.) frozen whipped topping, thawed
1 (4 oz.) pkg. instant vanilla pudding mix
1 (4 oz.) pkg. instant chocolate pudding mix
3 c. milk
1 (1.45) milk chocolate bar, grated

Mix flour and butter together until they form small crumbs. Stir in pecans. Press into a 9 x 13-inch pan. Bake at 350° for 20 minutes.

Beat cream cheese and powdered sugar until smooth. Fold in half of the whipped topping. Spread over cooled crust.

Place contents of both packages of pudding mix into large bowl. Add milk and beat slowly with rotary beater for 2 minutes or until smooth. Spread on top of cream cheese mixture.

Let stand a few minutes, then carefully spread remaining whipped topping over top. Sprinkle with grated chocolate. Cover and refrigerate.

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German Chocolate Upside Down Cake


1 c. chopped pecans
1 c. coconut
1 (2 layer) German chocolate cake mix
1 c. melted margarine
8 oz. cream cheese softened
1 (16 oz.) pkg. confectioners sugar

Sprinkle pecans and coconut in buttered cake pan. Prepare cake mix according to package directions. Spoon into prepared pan. Combine remaining ingredients in mixer bowl; beat until smooth. Spoon evenly over cake, leaving 1-inch edge. Bake for 50 minutes. Cool in pan. Cut into squares. Invert squares on serving plates. Makes 20 servings in pan size 9 x 13-inch.

Note: Cream cheese mixture will sink to bottom during baking to form frosting.

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Chocolate Coconut Cake


1 pkg. golden pound cake mix
1/3 c. dairy sour cream
2/3 c. water
3 sq. (1 oz. each) semi-sweet chocolate, melted and cooled
2 eggs
1/3 c. flaked coconut
1 sq. (1 oz.) semi-sweet chocolate, melted
2 Tbsp. honey or light corn syrup
flaked coconut (if desired)

Heat oven to 325°. Generously grease and flour 12-cup Bundt cake pan. Beat cake mix (dry), sour cream, water, chocolate and eggs on low speed, scraping bowl constantly, until moistened. Beat on medium speed, scraping bowl frequently, 3 minutes. Fold in coconut. Pour into pan. Bake until wooden pick inserted in center comes out clean, 45 to 50 minutes. Cool 10 minutes; remove from pan. Cool completely. Mix chocolate and honey; drizzle over cake. Sprinkle with coconut.

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Chocolate Coca-Cola Cake


2 c. flour
1 tsp. soda
2 c. sugar
2 sticks margarine
1 c. Coca-Cola
3 Tbsp. cocoa
1/2 c. buttermilk
2 eggs, beaten
1 tsp. vanilla
2 c. small marshmallows

Mix flour, soda and sugar. Heat margarine, Coca-Cola and cocoa over medium heat to boiling point. Pour over flour mixture and stir. Add buttermilk, eggs, vanilla and marshmallows. Batter will be thin. Bake in well-greased 3-quart Pyrex pan (13 x 9-inches) for 35 minutes at 350°. Top with favorite frosting.

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Chocolate Carrot Cake


2 c. sugar
4 eggs
1 1/2 c. oil
2 c. flour
2 tsp. soda
2 tsp. cocoa
1/2 tsp. salt
3 c. grated carrots
1 c. chopped nuts

Beat sugar, eggs and oil. Add dry ingredients, then carrots and nuts, mixing well. Bake in greased 9 x 13-inch pan at 350° for about 40 minutes. Frost when cool.

Cream Cheese Frosting:

1 (3 oz.) pkg. cream cheese
1 Tbsp. milk
1 tsp. vanilla
1/2 tsp. salt
2 1/2 c. confectioners sugar

Blend cream cheese, milk, vanilla and salt. Gradually add sugar; beat until smooth. Add additional milk, 1 teaspoon at a time, if necessary.

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Rocky Road Cake


1 c. chopped walnuts
1 c. seedless raisins
1 c. miniature marshmallows
1 (6 oz.) pkg. semi-sweet chocolate pieces
1 (18 1/2 oz.) pkg. devil's food cake mix with pudding in the mix
4 eggs
1 c. Hellmann's mayonnaise
1 c. water

Grease and flour 12-cup fluted tube pan or Bundt pan. In small bowl, mix walnuts, raisins, marshmallows and chocolate pieces. In large bowl with mixer at low speed, beat together cake mix, eggs, mayonnaise and water just until blended. Increase speed to medium; beat for 2 minutes. Stir in nut mixture. Pour in prepared pan. Bake in a 350° oven for 50 minutes or until cake tester inserted in center comes out clean. Cool in pan for 15 minutes. Remove. Cool on rack. If desired, dust with confectioners sugar. Makes 12 servings.

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Apple Nut Dessert


1 c. sugar
3/4 c. sifted flour
2 tsp. baking powder
1 Tbsp. softened shortening
1/2 c. evaporated milk
1 tsp. vanilla
3 c. chopped, peeled apples
1/2 c. broken nutmeats
2 Tbsp. brown sugar
2 Tbsp. softened butter
1/3 c. flour

Mix sugar, sifted flour, baking powder, shortening, evaporated milk and vanilla with a fork until well blended. Stir in chopped apples and nuts until well coated with batter. Spread evenly in greased 9-inch pan. Combine brown sugar, softened butter and the 1/3 cup flour; sprinkle over apple mixture in pan. Bake in 400° oven for 30 to 35 minutes, until top is golden brown. Serve with cream or ice cream.

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