Saturday, November 29, 2008

Red Velvet Whoopie Pies

1 1/2 cup sugar
2 eggs
1/2 cup oil
1 oz red food coloring
1 oz water
2 tbsp cocoa
1 tsp salt
1 tsp vanilla
1 cup buttermilk
3 1/2 cups flour
1 tbsp vinegar
1 1/2 tsp baking soda

1/4 cup softened butter
8 oz package of softened cream cheese
7 oz jar of marshmallow creme

Combine cocoa, food coloring and water. Set aside to dissolve. Blend oil, sugar and eggs. Add food coloring mixture. Combine buttermilk, salt & vanilla. Add to mixture. Add flour. Dissolve soda in vinegar. Fold into batter. Drop by spoonfuls onto greased cookie sheets or parchment paper. Bake approximately 10 mins at 350. Remove from tray and add filling.

In medium bowl beat butter & cream cheese. Fold into marshmallow creme.

To Store:
Wrap each pie with plastic wrap to retain moisture. These freeze well!

Wednesday, November 12, 2008

Black Bottom Cupcakes


1 (8 ounce) package cream cheese, softened
1 egg
1/3 cup white sugar
1/8 teaspoon salt
1 cup miniature semisweet chocolate chips
1 1/2 cups all-purpose flour
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.

In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.

In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.

Bake in preheated oven for 25 to 30 minutes.

Bierock Casserole

1/2 cup chopped onion
1 1/2 lbs lean ground beef
1 (16 oz) can sauerkraut, drained and pressed dry
2 (8 oz) cans refrigerated crescent rolls
1 (8 oz) package shredded Cheddar cheese

Preheat oven to 350°. Brown onion and ground beef in a large skillet over medium high heat; drain extra fat out of skillet, then stir in drained sauerkraut. Heat through and set aside.

Press 1 package of crescent roll dough into the bottom of a lightly greased 9x13 inch baking dish. Spread beef mixture on top, sprinkle with cheese, and lay 2nd package of crescent roll dough over the top of the beef mixture. Press dough seams together Bake for 25 to 30 minutes, or until golden brown.