Banana Cupcakes

I've tried to convince myself that these are healthy enough for breakfast.

This recipe is from Martha and the frosting is from my friend Jody.

Cupcakes

3 cups cake flour

1 1/2 tsp baking soda

3/4 tsp baking powder

3/4 tsp salt

1 tsp cinnamon

4 very ripe bananas

3/4 cup buttermilk

1/2 tsp vanilla

3/4 cup unsalted butter (room temp)
1 1/2 cups brown sugar

3 eggs (rom temp)

1 cup pecans (optional)

Preheat oven to 350. Whisk together flour, soda, powder, salt, & cinnamon.

Using another bowl, whisk together the banana, buttermilk, and vanilla.

Using your mixer, cream butter and brown sugar. Add eggs one at a time. Add flour in two batches. Alternate with banana mixture and flour mixture. Stir in pecans by hand. Divide evenly into approx 28 cupcake liners. Cook 20 minutes.

Frosting

2 cubes butter, softened

1 pkg cream cheese

6 cups powdered sugar (give or take)

2 tsp cinnamon

2 tsp vanilla

dash of salt

Cream butter and cream cheese. Add sugar 1 cup at a time until you reach the right consistency. Mix in cinnamon, vanilla, and salt. Add a bit of milk if it seems too thick. Remember what I said about frosting...you may eat three cupcakes just so you can have the frosting OR you can be like Trey and just lick it off the top.

Triple Citrus Cupcakes

1 lemon cake mix

1 TB of lemon zest

1 TB of lime zest

1 TB of orange zest

Do not question the easiness of the mix. I made all kinds of cupcakes and my friends picked this one as their favorite. Yes, even above my beloved chocolate bliss ones. Preheat oven to 325. Make the cake mix as directed and add the zest. Divide batter evenly between 24 cupcake liners. Bake for 2o minutes.

Citrus frosting (from Martha)

1 1/2 cups powdered sugar

juice of 1/2 lime

1/2 TB lime zest

I always a little milk

Mix together with hand mixer. Take cupcake and dip. The glaze will run over so I always put foil under the cooling rack.

Chocolate Bliss Cupcakes

For all those who know how much I love chocolate bliss cake (its the bundt cake), this is exactly the same recipe except done cupcake style and without the raspberries. The recipe comes from Kraft and the inspiration to try cupcakes comes from Martha:)

Chocolate Bliss Cupcakes

1 pkg chocolate cake mix

1 box Jell-O chocolate instant pudding (4 serving size)

1 cup sour cream

4 eggs

1/2 cup veg. oil

1/2 cup water

3 cups thawed Cool Whip

1 pkg (8 squares) Baker's semi sweet baking chocolate I just use handfuls of chocolate chips because they melt faster.

Preheat oven to 325. Beat together cake mix, pudding, sour cream, eggs, oil, and water. Evenly divide between 24 cupcakes and bake for 22 minutes. Put handful of chocolate chips in microwave proof bowl and 1/2 cup Cool Whip and heat for 25 seconds. Stir. Add more chocolate chips and Cool Whip until it reaches the consistency of the frosting you like. Sometimes I keep it thick with chocolate curls on top. Other times I make it like a chocolate glaze. Either way this will be rich.

***If you make this the original way you use the same recipe but then lightly grease a bundt cake pan and bake at 350 degrees for 50 minutes. Cool for 10 minutes. Remove cake. Make the frosting so that you can drizzle it over the cake. Add an extra dollop of Cool Whip and serve with raspberries. Did I mention this is my favorite cake? Eric asked for it for Father's Day and Tyler asked for it for his birthday so happiness all around. Enjoy!

Moms' Lasagna

1 pkf of lasagna noodles (I use 9)
Mozzarella cheese
1/4-1/2 cup parmesan cheese

Meat Layer

1 lb ground beef
1 can diced tomatoes Italian style
1 can tomato sauce
2 TB parsley
2 TB sugar
1 tsp basil

Cheese Layer

1 large container of cottage cheese
1/2 cup parmesan cheese
1 TB parsley
1/2 tsp salt
1 tsp oregano

After browning the hamburger, I put the meat mixture in the crockpot for 3-4 hours. Later, while cooking the noodles, I mix the cheeses together. In the bottom of a 9x13 pan I spread a bit of the meat sauce. Then layer noodles, meat, cotttage cheese, plus mozzarella. Top with mozzarella & parmesan. Cook for 45 minutes at 350 degrees. Let cool for 10 minutes.

Vegetable Lasagna

2 medium bell peppers, chopped

2 medium zucchini (I throw in 1 small squash) sliced

1/4 cup onion, diced

1/2 lb or more mushrooms

9 lasagna noodles

mozzarella cheese

parmesan cheese

favorite spaghetti sauce or homemade

olive oil

salt

pepper

Emeril's essence

Italian seasoning

Mix olive oils, salt pepper, Emeril's essence and the Italian seasoning into a large bowl. Add the veggies. Toss to coat evenly. Spray a cookie sheet and spread veggies out in single layer. Bake at 425 degrees for 20 minutes. While the veggies are roasting, cook the noodles, and mix the cheeses. If I had to guess for the cheese I'd say 2 cups mozzarella and 1/2 cup parmesan cheese. Take out veggies and reduce to 400 degrees. On the bottom of a 9x13 pan, spread a little of the spaghetti sauce. Then layer noodles, veggies, sauce, and cheese. Bake uncovered at 400 degrees for 20-25 minutes. Let stand for 10 minutes.

Great for summer!