Red Velvet Cupcakes with Oreo Cream Cheese Frosting

Yield: 24 cupcakes

For the cupcakes:
2½ cups all-purpose flour
1½ cups sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cocoa powder
1½ cups vegetable oil
1 cup buttermilk
2 large eggs
2 tbsp. red food coloring 
1 tsp. distilled white vinegar
1 tsp. vanilla extract

For the Oreo Cream Cheese Frosting:
1 pkg. (8 oz.) cream cheese, softened
½ cup (1 stick) butter, softened
½ tsp. vanilla extract
2 cups powdered sugar
12 Oreo's, coarsely crushed

Additional Oreo cookies, for garnish (if desired)

Preheat the oven to 350°F. Line 2 regular-size muffin pans with cupcake papers.

In a medium bowl, combine all of the dry cupcake ingredients. Stir with a whisk to combine. Set aside.

In a large mixing bowl, combine all of the wet cupcake ingredients with an electric mixer. Stop the mixer and add half of the dry ingredients into the wet. Mix to combine. Add the remaining dry ingredients to the wet ingredients and mix until smooth and thoroughly combined.

Divide the batter evenly into the cupcake papers, filling each about two-thirds full. Bake for 20-22 minutes or until cupcakes test done when a toothpick inserted near the middle comes out clean. Allow cupcakes to cool in pan for about 5 minutes before removing to a wire rack to cool completely. 

To prepare the frosting: In a large mixing bowl, beat the cream cheese, butter and vanilla until smooth. Add the powdered sugar and beat until thoroughly combined. Add the Oreo's and mix well. The frosting should be light and fluffy. 

Top the cupcakes with the frosting. If desired, cut additional Oreo cookies in half and garnish cupcakes.

**Note: I found this to be enough frosting for my family and our tastes .... if you like a lot of frosting, you may want to double the frosting  

Mediterranean White Bean Salad

2 cans drained navy white beans or equivalent cooked navy beans (if you cook them, leave them al dente)

1 red onion, finely chopped

1 small jar of sundried tomatoes, drained and chopped

1 package of frozen yellow corn

½ cup of good feta cheese, crumbled (I prefer Greek)

½ cup of chopped green, yellow & red pepper (make life easier and get the tri-color pack

that’s already chopped up)

½ cup of Marie’s Italian vinaigrette (or other good Italian dressing)

½ tsp salt

½ tsp pepper

Toss and chill for flavors to meld.

Red, White and Blue Sangria

1 pint of hulled fresh strawberries

½ pint of fresh or frozen blueberries

Fresh pineapple cut into stars with Christmas cookie cutter (prepare ahead and freeze so these become your ice cubes

2 bottles of dry white wine

1 cup of triple sec or other orange liqeuer

½ cup of blueberry infused vodka

¾ cup of fresh lemon juice

½ cup of simple syrup (you can add cinnamon or fresh ginger to syrup if you want)

Combine chilled liquid ingredients in a large pitcher and stir.  Put stars in the bottom of a clear glass pitcher, then add strawberries, then add blueberries.

Honey Lime Vinaigrette

¼ cup fresh lime juice

¼ cup olive oil

2 tablespoons of honey

2 tablespoons of chopped cilantro

1 minced garlic clove

1 teaspoon of chopped fresh jalapeno

Mix all ingredients in small jar.  Shake and then dress salad immediately.

Party Punch

INGREDIENTS

• 1 gallon Fruit Punch
• 2 liters 7-Up
• ½ gallon raspberry sherbet
• 
  
• INSTRUCTIONS
1. In a large punch bowl, pour the fruit punch and 7-up.
2. Using ice cream scoop, scoop out balls of raspberry sherbet and place into punch bowl until none remains.                            ***Recipe and photo from Chef In Training

Doubletree Chocolate Chip Cookies

Ingredients:

• 1/2 cup rolled oats
• 1 cup unsalted butter (two sticks), softened
• 3/4 cup light brown sugar, packed
• 3/4 cup sugar
• 1 1/2 to 2 teaspoons pure vanilla extract
• 1/2 teaspoon freshly squeezed lemon juice
• 2 large eggs
• 2 1/4 cups unbleached all-purpose flour
• 1 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 3 cups semi-sweet miniature chocolate chips (I use Ghirardelli or Nestle)
• 1 cup chopped walnuts (or pecans)

Directions:

1. Pulse oats in a food processor until semi-fine or fine. Set aside.
2. Add butter, both sugars, vanilla extract and lemon juice to a large mixing bowl. Cream together using an electric hand mixer. Add eggs one at a time and mix until you have a smooth mixture. Be sure to scrape the bottom of the bottom of the bowl with a spatula at least once.
3. In a small mixing bowl, add the oats, flour, baking soda, salt and cinnamon. Mix thoroughly together with a rubber spatula or wooden spoon. Add the dry ingredients to the wet ingredients and mix with a spatula, being careful not to over mix. Drop in the chocolate chips and walnuts and mix until both are evenly distributed throughout the cookie dough. Again, be careful not to over mix or they will have a cake-like texture.
4. Using a large cookie scoop (3 tablespoons), scoop cookie dough onto a lined baking sheet. Freeze or refrigerate the cookie dough for at least 2 to 4 hours or overnight.
5. To bake: Place cookie dough portions onto baking sheet lined with parchment paper or a Silpat at least 1 1/2 to 2 inches apart. Bake 350 degrees F for 14-16 minutes or until desired doneness. Allow to cool completely on a cooling rack if storing. Store in a sealed container with a slice of sandwich bread to ensure softness of cookies.

Tip: Freezing your cookie dough for later, lets you have fresh baked cookies anytime you want them! C

from thelittlekitchen.net

Read more at http://www.thelittlekitchen.net/doubletree-hotel-copycat-chocolate-chip-cookies-recipe/#emobMZRiRKWOpbEs.99

Jerry's Chocolate Cake

1 Dark Chocolate Cake Mix

1 (3 oz) package dark chocolate instant pudding

1 cup water

1/2 cup oil

4 eggs

8 ounces sour cream

8 ounces mini-chocolate chips

Stir together cake mix, pudding mix and water.  Add oil and chocolate chips.  Pour batter into greased Bundt pan.  Bake at 350 degrees for 1 hour or until done.  Cool and frost with icing.

Frosting:

Melt 1/4 lb butter with 4 squares of unsweetened chocolate.  Stir and melt thoroughly.  Add 1 lb powdered sugar and 1 tsp vanilla, 1/4 tsp salt.  Stir up in mixer or by hand and add milk until smooth.