Frosted Chocolate Malt Cupcakes

Lick this chocolate malt from the top creamy fudge frosting to the last tasty crumb.
Prep Time: 30 min
Total Time: 1 hour 20 min
Makes: 16 cupcakes



Cupcakes
1 1/2 cups Original Bisquick® mix
3/4 cup granulated sugar
1/3 cup unsweetened baking cocoa
1/4 cup chocolate-flavor malted milk powder
2/3 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla
2 eggs
Frosting
2 tablespoons chocolate-flavor malted milk powder
2 tablespoons milk
2 cups powdered sugar
1 tablespoon unsweetened baking cocoa
1/4 cup butter or margarine, softened




1. Heat oven to 400°F. Line 16 regular-size muffin cups with paper baking cups. In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Spoon evenly into muffin cups.
2. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Cool completely, about 30 minutes.
3. In medium bowl, stir together malted milk powder and milk; let stand 5 minutes. Add remaining frosting ingredients; beat with electric mixer on medium speed 1 to 2 minutes or until smooth. Spread frosting over cupcakes.
High Altitude (3500-6500 ft): Heat oven to 375°F. Bake 13 to 18 minutes.


Recipie and any and all images are courtesy and compliments of Betty Crocker and or Bisquick. I Do not own them!!

Impossibly Easy Raspberry Swirl Cheesecake

Try this cheesecake recipe made with Original Bisquick® mix from Betty Crocker.
Prep Time: 10 min
Total Time: 5 hours 45 min
Makes: 8 servings



1/4 cup milk
2 teaspoons vanilla
2 eggs
3/4 cup sugar
1/4 cup Original Bisquick® mix
2 packages (8 oz each) cream cheese, cut into 16 pieces and softened
1 cup fresh raspberries
2 tablespoons sugar


1. Heat oven to 325°F. Spray bottom only of 9-inch glass pie plate with cooking spray. In blender, place milk, vanilla, eggs, 3/4 cup sugar and the Bisquick mix. Cover; blend on high speed 15 seconds. Add cream cheese. Cover; blend 2 minutes. Pour into pie plate.
2. In same blender, place 1/2 cup of the raspberries and 2 tablespoons sugar. Cover; blend on high speed 15 to 20 seconds or until smooth. Drop blended raspberry sauce by teaspoonfuls on top of cream cheese mixture. With a wooden skewer or toothpick, swirl sauce into cream cheese mixture.
3. Bake 28 to 32 minutes or until about 2 inches of edge of pie is set while center is still soft and wiggles slightly. Cool completely at room temperature, about 1 hour.
4. Refrigerate at least 4 hours. Garnish with remaining 1/2 cup raspberries. Store in refrigerator.
High Altitude (3500-6500 ft): Bake 30 to 34 minutes.


Recipie and picture compliments and courtesy of Betty Crocker

Grilled Chile-Lime Chicken

Fresh-tasting and flavorful, this chicken is a party in your mouth!
Prep Time: 20 min
Total Time: 50 min
Makes: 4 servings


2 teaspoons grated lime peel
1/4 cup lime juice
1/4 cup olive or vegetable oil
2 tablespoons chopped fresh cilantro
1/2 teaspoon sugar
1/2 teaspoon salt
1 small jalapeño chile, seeded, finely chopped
1 clove garlic, finely chopped
4 boneless skinless chicken breasts (1 1/4 lb)



Serve with...
Garlic and Cumin New Potatoes
Total Time: 25 min 1.To make marinade, in shallow glass or plastic dish, or resealable food-storage plastic bag, mix all ingredients except chicken.
2.Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Add chicken to marinade; turn to coat. Cover dish or seal bag; refrigerate at least 30 minutes but no longer than 24 hours.
3.Heat coals or gas grill for direct heat. Remove chicken from marinade; discard marinade. Cover and grill chicken over medium heat 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).1. To make marinade, in shallow glass or plastic dish, or resealable food-storage plastic bag, mix all ingredients except chicken.
2. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Add chicken to marinade; turn to coat. Cover dish or seal bag; refrigerate at least 30 minutes but no longer than 24 hours.
3. Heat coals or gas grill for direct heat. Remove chicken from marinade; discard marinade. Cover and grill chicken over medium heat 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).


Substitution
If you don’t care for the taste of cilantro in the marinade, try using chopped fresh parsley instead.
Success
To use the leftover marinade as a sauce, boil it for 1 minute to destroy any bacteria that may have been transferred to it from the chicken.
Time Saver
No time to make the marinade? Purchase a tequila lime marinade to use instead.


Recipie courtesy of General mills and Betty Crocker.

Strawberries and Cream Dessert Squares

Voted Best Red Carpet Dessert of 2008! Looking for that new dessert to wow a crowd? It's the one that you'll make over and over, and everyone asks for the recipe? Try this one, made easier with a cookie mix.
Prep Time: 30 min
Total Time: 2 hours 30 min
Makes: 20 servings

Crust
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
Filling
1 cup white vanilla baking chips (6 oz)
1 package (8 oz) cream cheese, softened
Topping
4 cups sliced fresh strawberries
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup water
10 to 12 drops red food color, if desired



1. Heat oven to 350°F. Spray bottom only of 15x10x1- or 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.
2. In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.
3. In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.
High Altitude (3500-6500 ft): No change.


Recipie compliments and courtesy of Betty Crocker. I do not own the recipie and or image.

Churros

Kids of all ages can help make these easy and delicious Churros - they are guaranteed to bring smiles.


Servings: 36
Skills: Beginning
Prep Time: 10 min (not including thaw time)
Bake Time: 2-3 min
Ingredients
Rhodes™ Dinner Rolls, thawed but still cold
4 cups canola oil
1 cup sugar
1 teaspoon cinnamon


Instructions
Roll each roll into a thin 26-inch-long rope. Roll each end in opposite directions three or four times. Pick up each end and pinch together. The churro will twist together. Heat oil in a deep skillet to 350°. Place churros in oil and fry about 2 minutes or until light golden brown. Remove from oil and drain on paper towels. Combine sugar and cinnamon in a one gallon resealable bag and shake until well combined. Place warm churros, one at a time, in bag and shake until well coated.


Recipie courtesy of Rhodes bake and serve... I do not own this recipie or picture

Star-Spangled Sweets: Red, White, and Blue Berry Desserts for July 4th

Star-Spangled Sweets: Red, White, and Blue Berry Desserts for July 4th

Star-Spangled Sweets: Red, White, and Blue Berry Desserts for July 4th

Star-Spangled Sweets: Red, White, and Blue Berry Desserts for July 4th

Fruited Cheesecake

Please find the above named recipie by clicking on the link or copying and pasting it into your browser. Recipie courtesy of Delish.com

Fruited-Cheesecake Flag