Red Velvet Cupcakes

24 liners for cupcakes
1 package plain German Chocolate cake mix
1 small package Vanilla instant pudding mix
1 c. sour cream
1/2 c. water
1/2 c. vegetable oil
1 oz. (1 bottle) red food coloring
3 large eggs
1 c. miniature semi-sweet chocolate chips

Preheat oven to 350. Line cupcake pan with paper liners.

Place cake mix, pudding mix, sour cream, water, oil, food coloring, and eggs in large mixing bowl. Mix on low speed for 1 minute. Scrape down sides, if necessary, mix for another 2 minutes on medium speed. Fold in chocolate chips. Fill cupcake paper liners about 2/3 full.
Bake 18-20 minutes or until they spring back when lightly touched.
Place cupcake pans on cooling racks for 5 minutes. Remove cupcakes and place on cooling racks for another 15 minutes before frosting.
I (again) use the classic cream cheese frosting.

Triple Decker Strawberry Cake

Solid vegetable shortening for greasing the pans
Flour for dusing the pans
1 package (18.25 oz) plain white cake mix
1 --3oz. package of strawberry gelatin
4 T. AP Flour
1 c. vegetable oil
1/2 c. sugar
1/2 c. milk
4 large eggs
1/2 c. finely chopped fresh strawberries and juice

Place rack in the center of oven and preheat to 350. Grease and flour 3-9 inch round cake pans.

Place cake mix, strawberry gelatin, flour, oil, eggs, sugar, milk, strawberries and juice in large mixing bowl. Mix on low speed for 1 minute. Stop and scrape down sides, increase speed to medium and mix for 2 additional minutes. Divide batter evenly into the three pans. Bake 33-35 minutes, or until the cakes spring back when lightly pressed with your finger. Run a dinner knife around the edge of each layer; place each pan on cooling rack for 10 minutes. Then invert onto cooling rack; invert again so that the cakes will cool right side up. Let cool for 30 minutes more.

I use the classic cream cheese frosting with this cake--I doubled the recipe so I wouldn't run short with the 3 layers.

Cornbread Salad

4 c. cornbread
15 oz. corn
15 oz. black beans
15 oz. kidney beans
15 oz. pinto beans
1 large onion
4 small tomatoes
1 red bell pepper
1 green bell pepper
2-1 oz. packages of dry Ranch dressing mix
1 1/2 c. low-fat mayo
8 oz. lite sour cream
1 c. shredded Cheddar cheese

Combine beans and corn. Combine onions, tomatoes, and peppers, set aside. Crumble cornbread in bottom of large clear glass bowl. Cover cornbread with beans and corn mixture. Next onions, tomatoes, and peppers, etc.
Mix in small bowl, dry dressing mix, mayo, and sour cream. Spoon over top of salad. Sprinkle with cheese.
Cover with plastic wrap to store.

Green Bean Bundles

Whole Green Beans (I use frozen--you can use fresh)--2-3 lbs.
1 pound bacon
1 bottle of Catalina Dressing


Preheat oven to 375. Slice bacon in half. Bundle 6-7 green beans together and wrap bacon around the middle. Secure with a toothpick, if desired. Arrange bundles in a single layer in a baking pan or dish. Pour dressing over bundles, making sure each is covered.

Bake at 375 for 30 minutes or until bacon is done.

Your guests will be impressed!

Pork Tenderloin

3/4 - 1 lb. Pork Tenderloins
Cavender's Greek Seasoning (salt-free)

Sprinkle each tenderloin with seasoning.
Wrap each tenderloin in plastic wrap. Place in refrigerator for several hours.

Grill tenderloins, turning frequently, for about 18 minutes, or until instant-read thermometer inserted into the thickest part reads 155 degrees. Transfer to platter and allow meat to rest for 10 minutes before slicing.

Serve with mom's potato dinner rolls (on this blog) or you can cheat and use Sister Schubert's rolls.
Serve with mustard, horseradish sauce, or favorite bbq sauce.

These were a HUGE hit at Blake's graduation party. 5/8/2010.
Thanks, Vickie.

Upside Down German Chocolate Cake

1 1/2 c. chopped pecans
1 1/2 c. flaked coconut
1 package German chocolate cake mix
8 oz. package cream cheese
1 stick butter, melted
1 pound conf. sugar

Preheat oven to 350. Grease and flour a 13 X 9 pan.

Spread coconut evenly over bottom of pan. Sprinkle with pecans. Prepare cake mix according to directions on box. Pour over coconut and nuts.

Combine cream cheese and melted butter in medium bowl. Beat at low speed until creamy. Add sugar, beat until blended and smooth. Drop by spoonfuls evenly over cake batter.

Bake 45 to 50 minutes or until toothpick inserted halfway to bottom of cake comes out clean. Cool completely in pan. To serve, cut into individual pieces, turn upside down onto plate.

Chicken from the Grill

8 boneless, skinless chicken breast halves
1/2 t. cumin
1 1/2 t. salt
2 T. dried oregano
1 t. cayenne pepper
1 c. honey
1 c. olive oil
3 cloves garlic
1/4 c. chopped cilantro
2 jalapeno peppers
red, yellow and green peppers
red onion
1/2 c. lime juice
tomatoes
lime slices
cilantro sprigs

Combine cumin, lime juice, cayenne pepper, salt, honey, oregano, and olive oil. Rinse and pat dry cilantro. Coarsely chop leaves to make 3 tablespoons. Split jalapeno peppers; remove and discard seeds and veins.
Cut into thin julienne strips and very finely dice. Peel, crush, and very finely chop garlic. Add cilantro and garlic to marinade. Place chicken in marinade. Marinate at least 1 hour or overnight. Prepare vegetables. Slice peppers in 1/2 inch rings, remove seeds and veins. Slice onions into 1/4 inch thick slices. Cut tomatoes into 1/2 inch slices. Brush vegetables with olive oil and sprinkle with salt. Preheat grill. Grill breasts until juices run clear. Be careful not to overcook.
Grill vegetables as follows: onions 5-7 min. peppers 3-4 min. tomatoes 2 min.
Garnish with lime slices and cilantro sprigs.
Serves 8

Thank you, Vickie for this recipe and for the many times you've prepared this for me.