Chocolate Dipped Strawberry Cupcakes

Janet Long 

This is a recipe from my daughter, Stephanie Thompson

Cupcakes:

9 T. baking cocoa powder

3 T. vegetable oil

1 cup mayonnaise 

2 tablespoons vinegar 

2 tablespoons vanilla extract 

3 cups all-purpose flour 

2 cups white sugar 

2 teaspoons baking soda 

1 teaspoon salt 

2 cups warm water 

Preheat oven to 350 degrees F (175 degrees C). Line muffin pans with paper liners. Combine cocoa powdered and vegetable oil in a large mixing bowl. Blend in the mayonnaise, vinegar and vanilla. Combine the flour, sugar, baking soda, and salt and gradually stir into the chocolate mixture. Slowly stir in the warm water. Pour batter into prepared pans. Bake in the preheated oven for 13 to 16 minutes, or until a toothpick inserted into the center comes out clean. Cool on wire racks. 

After cupcakes cool dip in Chocolate Ganache: 

1 c. cream 

2 T. butter 

1 12 oz. bag chocolate chips 

Strawberries 

Heat cream and butter to almost simmering (can be done on stove top or in the microwave.)  Remove from heat and pour over chocolate chips and whisk until smooth. Let cool slightly to thicken to a consistency for dipping. Dip the top of each cupcake in the ganache and let set up. Save remaining ganache for strawberries. 

Strawberry Buttercream:

2 cubes unsalted butter, room temperature 

6 cups powdered sugar 

1/2 cup seedless strawberry jam 

Pink food coloring (optional) 

To make the frosting, place the butter and jam in the bowl of a stand mixer fitted with the paddle attachment. Cream on medium-high speed until well incorporated, about 2 minutes. Add the powdered sugar and mix until smooth. Tint with food coloring (optional). Pipe or frost cupcakes as desired.  Dip a strawberry in remaining ganache and top each cupcake, repeat with remaining cupcakes.

Pumpkin Fudge

Marci Andersen

1 C. evaporated mild
3 C sugar
3 tbsp light corn syrup
1/2 C. canned pumpkin puree
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp pumpkin pie spice
4 Tbsp butter
1 1/2 tsp vanilla


In a large pan, combine milk, sugar, corn syrup, pumpkin, and salt. Cook over medium heat until boiling, stirring constantly. When mixture comes to a full boil, reduce heat and simmer until mixture comes to the softball stage. REmove from heat. Beat in cinnamon, pumpkin pie spice, butter and vanilla. Cool, then beat until mixture is thick and loses its gloss. Spoon into a buttered 9*13 dish that is lined with buttered parchment. Cool until firm. Cut into 1 inch squared. Store in an airtight container in a cool area.

Pumpkin Gingerbread with Carmel Sauce

Marci Andersen

cake: 2 1/4 C. flour
1/2 C. sugar
2/3 C. butter
3/4 C. pecans, chopped
1 1/2 tsp ginger
1/2 tsp cinnamon
1/4 tsp salt
1/4 tsp cloves
1 tsp. baking soda
3/4 C. buttermilk
1/2 C. molasses
1/2 C. pumpkin
1 egg


combine flour and sugar cut in butter until mixture resembles fine crumbs. Stir in pecans. press 1 1/4 C. crumb mixture into an ungreased 9 inch square pan. To remaining crumb mixture, add all spices, soda, buttermilk, molasses, pumpkin, and egg. Mix will and pour evenly over the crumb base. Bake at 350 degrees for 40-50 minutes or until center is done. Serve with caramel sauce

Caramel sauce

1/2 C. butter
1 1/4 C. Packed brown sugar
2 tbsp corn syrup
1/2 C. heavy cream


Melt butter. Stir in brown sugar and corn syrup, bring to a boil, cooking about one minute, until brown sugar dissolves. Stir in cream and return to boil. Remove from heat. Serve over warm cake with whipped cream or ice cream

Everything Pasta Salad

From Marci Andersen

1 16 oz. pasta ( pick an interesting shape)
8 oz. feta cheese
olives chopped
green olives drained
1 jar capers
1 red onion chopped
juice of 1 fresh lemon
1 16 oz. bottle of balsamic vinaigrette dressing

your choice of the following
bell peppers- red green yellow and orange
mushrooms
zucchini
strawberries
blue berries
raspberries
cucumbers
tomato
carrots
fresh spinach
red cabbage

cook pasta to al dente cut everything and mix squeeze lemon juice over and toss add the dressing. I is better if it sits in the fridge for about an hour before serving

Cafe Rio Chicken

1 small bottle Kraft zesty Italian Dressing
1 T. Chili powder
1 T. cumin
3 cloves garlic-minced
5 lbs chicken breast
Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour

Lime Rice

1 c. rice
2 c. chicken broth
1 Tbls. fresh lime juice
1 Tbs. garlic poser
1 Tbls. minced onion
Bring to a boil and then simmer covered for 15 min. or until rice is done

Dressing

1 ranch dressing packet
1/2 c. buttermilk
1/2 c. sour cream
1 c. Mayo
2 tomatillos
1 jalapeno (seeds taken out)
1-3 cloves of garlic
Juice of 1 lime
Mix in blender and refrigerate 1 hour