Simple GLUTEN FREE Shortbread Cookie Crust.

Ingredients:

1 package of Any Good Gluten free Shortbread Cookies.
I like these:


3 Tablespoon butter, melted

Directions:

• 
  Finely crush cookies in a medium bowl.
• 
  Stir in the butter.
• 
  Lightly coat a 9-inch pie pan with butter or non-stick cooking spray.
• 
  Firmly press cookie crumbs on the pan completely covering the pan; bake in an oven for 350 degrees for 6-19 minutes, or until slightly brown; cool until ready to be used.  Can be frozen.
• 
  Pour in desired pie filling.
• Bake pie as directed.

Gluten Free RASBERRY PRETZEL JELLO SALAD

RASBERRY PRETZEL JELLO SALAD

altered and tweaked a little from COOKS.COM

---

2 c. crushed gluten free pretzels

 3/4 c. melted butter
3 tbsp. sugar
8 oz. cream cheese
1 c. sugar
8 oz. Cool Whip
1 (6 oz.) pkg. strawberry or Raspberry Jello (can use sugar free)
2 c. boiling water
2 (10 oz.) pkgs. frozen Raspberry's, partially thawed

Mix first three ingredients and press in bottom of a 9"x13" pan. Bake at 350 degrees (metal pan) or 325 degrees (glass pan) 8 minutes. Let cool completely. Beat 1 cup sugar and cream cheese. Fold in Cool Whip. Spread over pretzels. Mix Jello and water until dissolved. Add berries. Stir into Jello, then set aside for 10 minutes. Pour over cheese mixture. Chill.

My Moms Cream Cheese Pumpkin Pie/ Original...and SUGAR FREE version

Yep with a diabetic kiddo, on board, we watch our sugar content and try to up the Fiber...but the biggest thing for a type one diabetic (which is VASTLY different than a type 1 diabetic) is CARBS.
So we watch the fatty carbs for Gavin, while I struggle with Sugar, and Yeast...and most processed stuff. Lupus can also cause Irritable Bowl Syndrome...on top of the lovely amount of steroids I have had to take throughout the last ten years .. it bumps up my intolerance for sugar, AKA Insulin resistance.

Soo I end up making A "Original Version"...for the other Nine peps in our fam..but also do a Sugar Free, version for me and my Gav.

Even with the bread we make, I buy a special flour that gives a whopping 5 grams protein per 1/4 cup....

Original Pumpkin Pie
(makes Two Pies

* 2 eggs
* 2 (15 ounce) can pumpkin
* 1/2 teaspoon salt
* 2 teaspoons Pumpkin Pie Spice
* 2 (12 ounce) Sweetened Condensed Milk
* 4 oz (half a block) of Softened Cream Cheese
* 1 -9 inch unbaked pie shell



Directions:

1. Pre-heat oven to 425 degrees.
2. Combine ingredients.
3. Pour into pie crust.
5. Reduce heat to 350 degrees and bake 45 minutes.
6. Cool and garnish with whipped cream.




Sugar Free Pumpkin Pie
(sometimes for a treat I bake this without crust to be extra healthy)

* 2 eggs
* 2 (15 ounce) can pumpkin
* 3/4 cup Splenda granular/ or Tablespoons Stevia
* 1/2 teaspoon salt
* 2 teaspoons Pumpkin Pie Spice
* 2 (12 ounce) can evaporated milk
* 4 oz (half a block) of Softened Cream Cheese
* 1 -9 inch unbaked pie shell



Directions:

1. Pre-heat oven to 425 degrees.
2. Combine ingredients.
3. Pour into pie crust.
5. Reduce heat to 350 degrees and bake 45 minutes.
6. Cool and garnish with whipped cream/ blended with vanilla & Splenda

Cream Puffs or Eclairs

I remember being a little girl, and my Mom making these for catering jobs, for Weddings, Baptisms, baby showers. I remember the Nirvana of licking the beaters.
These are VERY easy to make, the only hard part so not opening the oven to check on them too soon, or your puffs WILL fall! Make sure they are a little brown and crispy on the tops. Before you put in a new batch, make sure the oven reheats up to 425.


Ingredients for Puffs.


* 1/2 cup butter
* 1 cup water
* 1/4 teaspoon salt
* 1 cup all-purpose flour
* 4 eggs

Custard Filling (and filling and topping)

* 2 (3.5 ounce) packages instant vanilla pudding mix
* 3 cups heavy cream (Instead of milk, but still follow directions on box)

3 cups whipping cream,blend with sugar and added vanilla till peaks form.

One can Chocolate Frosting, and slivered almonds.

Directions

1. Mix together vanilla Cook and Serve pudding mix, cream. Cook as directed. Cover and refrigerate to set.
2. Preheat oven to 425 degrees F (220 degrees C).
3. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
4. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
5. When the shells are cool,cut the tops off with sharp knife, pull out spongy middle of puff and set aside,use a pastry bag to pipe the pudding into the shells.
1/3 way full. Spoon in fluffy whip cream. Spread chocolate frosting on puff top, sprinkle top with almonds, and put top on puff.

Keep chilled in fridge until serving.

Unfilled puffs, freeze really well.

Zucchini Apple Pie

....So BRACE yourself cause your gonna be like "No WAY..and then I'm gonna be like "Way"!!!!This is such a FUN, sneaky way to get your kids (and Hubie) to eat their veggies... to be HONEST I read about this and thought "NO WAY"...This recipe had NO apples in it, I didn't think their was ANY way that someone could make Zucchini's TASTE like APPLE PIE....but my husband DID NOT KNOW the difference, and if I hadn't made the pie...I probably wouldn't have either. Give er' a try , this pie was REALLY good and I will plan on making it again REALLY soon!

http://allrecipes.com//Recipe/zucchini-apple-pie/Detail.aspx


Ingredients

* 1 recipe pastry for a 9 inch double crust pie
* 2 large zucchini
* 2 tablespoons lemon juice
* 1 pinch salt
* 1 1/4 cups packed brown sugar
* 1 1/2 teaspoons ground cinnamon
* 1 1/2 teaspoons cream of tartar
* 1 pinch ground nutmeg
* 3 tablespoons all-purpose flour

Directions

1. Peel the zucchini. Cut into quarters lengthwise, then remove seeds and cut crosswise (as you would cut apples for apple pie). Toss together 4 cups chopped zucchini, lemon juice and salt. Place mixture into frying pan and cook until tender-crisp.
2. In a separate bowl, mix together the brown sugar, cinnamon, cream of tartar, nutmeg and flour. Add the cooked zucchini to sugar mixture and mix well. It will be a little runny, but that's OK.
3. Place filling into a 9 inch pie crust, dot with butter, and place top crust on. Bake in oven at 400 degrees F (205 degrees C) for 40 minutes or until golden brown.

Peanutbutter Chocolate Chip Cookies FREEZABLE!!!

Makes:
5 dozen cookies

Packed with great peanut butter taste, these Betty Crocker's Best peanut butter cookies, and they rock my world...I really have to freeze them , or give them away ASAP...or these puppies can very easily become my breakfast , lunch and dinner of choice!
This is also another pack in the lunch snack for my kiddies to take to school!

1 cup granulated sugar
1 cup packed brown sugar
1 cup peanut butter
1/2 cup butter
2 eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup semi-sweet chocolate chips (or wait until AFTER they are cooked and top with a Hersey's kiss..OR a Reese peanut-butter cup ...YUM!!!!

* Personal note - Sometimes the batter turns out s little dry, and the ingredients don't glue together well enough...I will add a teaspoon or so of veggie oil and it seems to help...I have even done this AFTER the chocolate chips have been added.

1. Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. ...Stir in Chocolate chips last.
2. Heat oven to 375ºF.
3. Spoon dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet.
4. Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack. To make the cookies flatter...I will take them out of the oven and DROP the pan from about 12 inches high and it helps them settle;..make sure they are cooled before you take them off the pan.

Chocolate Zuccini Bread ~ make and FREEZE Muffins!

How FABULOUS is it that my kids think these are "Chocolate Cup Cakes!
I these puppies pack 8 grams of fiber, and because I use "Blue Chief Flour" 5 grams of protein. Now who get's that in an ole' boring "Chocolate Cupcake"?
I don't feel guilty packing these in Gavin's (my son with type 1 diabetes), take to school lunch...and he feels like a ROCK STAR!
I quadruple the recipe and freeze in gallon baggies, they defrost during the morning in the kids lunch boxes.

2 1/2 cups flour
1/2 cup Cocoa
2 1/2 teaspoons Baking Powder
1 1/2 teaspoons Baking Soda
1/2 teaspoons salt
1 teaspoons cinnamon
3/4 cup butted softened
2 cups sugar
3 eggs
1/2 cup milk
2 teaspoons vanilla
2 cups Zucchini grated

Sift together dry ingredients
Cream the butter and sugar, add the eggs and remaining "wet" ingredients.
Stir in dry ingredients.

Batter in two greased pans ...
Bake at 350 F for 1 hour...makes 2 loaves.

CHOCOLATE GLAZE
from:http://allrecipes.com//Recipe/satiny-chocolate-glaze/Detail.aspx


Ingredients:

* 3/4 cup semisweet chocolate chips
* 3 tablespoons butter
* 1 tablespoon light corn syrup
* 1/4 teaspoon vanilla extract

Directions

1. In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
2. Dip muffins in warm glaze and swirl in the bowl upside down, place right
side up and allow glaze to dry before storing.

Mint Chocolate Chip Ice Cream

Who doesn't LOVE this combo?

Ingredients

2 cups heavy cream, chilled
1 cup whole milk, chilled
1/2 cup
1 1/2 teaspoon mint extract
2 cups mini chocolate chips
Green food coloring optional

Instructions:

Combine heavy cream, whole milk,sugar,mint,food coloring in a medium mixing bowl and combine until well blended. Pour into freezer bowl of a Cuisinart® Automatic Frozen Yogurt, Ice Cream and Sorbet Maker. Turn the machine ON and let mix until mixture thickens, about 20 - 25 minutes. Add crushed chocolate chips to ice cream during last 5 - 10 minutes of mixing. Turn the machine OFF. Transfer to an air tight container and place in freezer until firm, about 2 hours.

Strawberry Cheesecake Ice Cream

SO SO SOOO Yummy...
My kids actually preferred this one to the Rocky Road.
This recipe is an original...

Ingredients:
1 small container frozen Strawberries...chopped
2 slices frozen Cheesecake (I bought at Walmart)
2 cups heavy whipping cream
1 cup whole milk
2 packages Cheesecake pudding mix

Blend Cheesecake pudding mix with well chilled Whole Milk & Whipping Cream for One minute. Turn on Ice Cream maker and pour in mixture. Let mixture thicken for 205-30 minutes and then add strawberries and Cheesecake bits slowly, let mix for 5 more minutes. Add to a 2 quart glass pan, cover with saran wrap and freeze for at least two hours. This makes a VERY thick Ice Cream!

Homemade Rocky-Road Ice Cream

Yeah...Mama got an early birthday present in the name of an Ice Cream maker...
Sooo pretty much the diet (shea what diet) is toast...
I have the 1 1/2 Quart container...and it is SO EASY to make!!!
I used to use the Official Cuinart recipe for Basic Chocolate Ice Cream ...and then added the extra's:

Ingredients

Ingredients

1/2 cup granulated sugar
8 oz or 1 cup your favorite semi-sweet chocolate
1 cups whole milk
2 cups heavy cream
1 tablespoon pure vanilla extract
Instructions

Place the cocoa and sugars in a medium bowl; stir to combine. Add the whole milk and use a hand mixer on low speed or whisk to combine until the cocoa and sugars are dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. If not freezing immediately, cover and refrigerate until ready to use.
Turn machine on; pour mixture into freezer bowl, and let mix until thickened, about 25 to 35 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
1 cup unsweetened cocoa powder (Dutch process preferred)
2/3 cup granulated sugar
1/2 cup firmly packed brown sugar
1 cup whole milk
2 cups heavy cream
1 tablespoon pure vanilla extract

1 small bags Pecan Chips or 1 cup chopped nuts
1 cup Marsh-mellow Whip

Instructions:

Place the chocolate and sugars in a blender or food processes until you have crumb like texture. Heat whole milk until it is bubbling around edges (microwave for two minutes or heat in a sauce pan) add to blender with the chocolate sugar mixture and pulse until smooth and combined well. Transfer to a bowel and add to fridge or freezer until well chilled. Add the creme and vanilla and use a hand mixer on low speed or whisk to combine. Chill for another 30 minutes.
Turn machine on; pour mixture into freezer bowl, and let mix until thickened, about 25 to 35 minutes. Five minutes before process is over add two bages of Pecan Chips...or one cup. The ice cream will have a soft, creamy texture.
In a two quart glass pan , in three layers add the marshmallow Whip and swirl ( this is messy and not pretty).
Cover with Saran wrap and place in freezer.

If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
The next day is even better!

Homemade Churros

Homemade Churros

So I was reading this really fun book ( The Lost Recipe for Happiness by. Barbra O'Neal) and since it was about a chef, each chapter had a recipe at the beginning....and there was a Churro recipe.I was a little hesitant ...reading the recipe and thinking.."Really can it be THAT easy?" Well Sheesh my kids BEG for Churro's every time we go to the Costco..so I though lets give er' a whirl...and ya know what ...PRETTY-DANG-EASY! The dough reminds me of my mothers Cream Puff Recipe...)and yes I will promise that soon).
The thing that cracks me up in the book is at the bottom of this recipe it says in parenthesis "Makes Men and Boys your slaves for life"...I ran some hot churro's over to my neighbors..and five minutes later ...my male neighbor had sent his little 7 year old darling girl over for the recipe...Funny Stuff.

1 cup flour
3 eggs
1 cup water
½ cup butter
¼ tsp salt
Lard or Shortening for frying ( I use 2 cubs plain Crisco)

Sugar and Cinnamon for Sprinkling over churros

Directions:
It happens FAST so have your flour measured and eggs slightly beaten.(in separate containers)

In saucepan, heat water , butter and salt to boil then stir in flour. Stir vigorously over low heat until mix forms a ball, about a minute, then remove from heat and beat the eggs into the dough until everything is smooth (I used my Boshe for this).
Heat Lard or shortening (about 2 inches) in a heavy frying pan until a bit of dough sizzles.

Spoon dough into a Cake Decorating Bag or Tube with fat star tip…and 5 or 6 would be perfect ( I only had a 4). Squeeze out strips of dough about 4-5 inches long and fry three to four at a time 2 minutes or so on each side. Drain on paper towels and sprinkle generously with Cinnamon and Sugar.

* Awesome with a Mango Smoothie after spicy Mexican Food!

~Alchohol free~ Banana-Pina-Colada

We have this for dinners drinks...or breakfast (like we did this morning)...It's easy and YUMMO!

Ingredients

* 2 cups ice
* 2 cups pineapple juice
* 1 can light coconut milk
* 1/2 cup heavy cream
* 1 cup fresh (or canned pineapple)
* 2 bananas

P.S. If you are lucky enough to find Coco Lopez (a blue can of Sweet Coconut milk found in the alcohol section)USE THAT!!!!

Directions

1. In an electric blender, blend ice, pineapple juice, milk, cream, and pinapple. Blend until smooth.

Frozen Hot Cocoa~ EASY!

So here's the thing...I am one of those people that HAVE to have something sweet after dinner, it can even be a plate of fruit...or a dish of yogurt, lets be honest if it is Chocolate in one form or another...this girl is soo much happier! I saw a post for this recipe back in Novemberish ...right Kimber?...any-who, made it loved it...stored it away for warmer sunnier days...I am giving you the faster , less fat filled version...and then the slower creamier, more guilt-filled but sooo worth it version....

Here goes...equal parts of Fat Free Milk (or water)& Ice and some Hot Cocoa Mix....and walah....

My blender for optimal servings, and no explosion is (P.S. I do have a quote in my kitchen that says " Having a lot of Children is like owning a Blender with out a lid") ...not kidding.
Have fun ...and the short people can even make this dandie!

3 cups milk
3 cups Ice
1 2/3 cups Cocoa mix...

blend it , drink it , love it.
Later I will add a homemade version of Cocoa mix....

Sooo here at the bottom is the one you make your hubbie....and yourself AFTER the kiddies are in bed...or after dinner with BIG people...(I faintly remember those days)....bottoms up!


3 tablespoons superfine granulated sugar (or baking sugar)
1 envelope (2 to 3 tablespoons) Double Chocolate Meltdown, Rich Chocolate or Milk Chocolate Flavor NESTLÉ Hot Cocoa Mix
2 tablespoons unsalted butter
1/3 cup each NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels and NESTLÉ TOLL HOUSE Milk Chocolate Morsels
1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk, divided
4 cups ice cubes
Whipped cream

Mini-Bday Pies for the Princess

Question ...Is stalking, still considered stalking if you admit it out in the open? Because I am officially a website stalker of the Our Best Bite Chicks...heck why are ya'll even reading my blog?

Well as true to the Princess's fancy pallet choices ( her darned mother trained her well), a simple "normal Birthday cake" for her ninth b-day wasn't gonna fly...sooo she wanted PIE!...and then I remembered months earlier reading a fourth of July mini-pie post...and it got my wheels-a-turnin'.

Whats nice about this recipe, for you non-bakers...is that you can make these entirely semi-homemade....and for you foodies , make the pie-crust from scratch...and filling for that matter...go fer it!
Since I was in a hurry ( baking my heart out ALL day for the love of a birthday girls specific B-day menu)...I opted for the ease of the cans and pre-made...still turned out perty darned cute I'd say!
Do em up for the 4th...in Cherry and Blueberry with stars ...and a dollop of whip cream!!!
Gabbers had peach, lemon and Blueberry...and they were all goood!

Items needed:

Pie Crust Recipe:

Ingredients

* 1 1/4 cups all-purpose flour
* 1/4 teaspoon salt
* 1/2 cup butter, chilled and diced
* 1/4 cup ice water

Directions

1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
2. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
****(or buy refrigerated ones in a pinch)
canned pie filling (something red and something blue)
2 T butter, melted
1/4 c granulated sugar

Preheat oven according to pie crust recipe.

Roll out your pie crust so so it's just thick enough to hold together and cover the muffin hole. Using a cookie cutter, or a cup with about a 3 1/2 inch diameter, cut out circles of dough.
Place each dough circle center in one of the mini-muffin tin wells. The edge should over-hang a little. Gently roll the edge down with your fingers and then crimp it so it looks pretty.
Fill each mini pie a little over half full with filling. Don't go crazy and fill them to the top. Catastrophic things happen.

Next you'll need your cute little stars/hearts...cute and lil...you can even do lattice. My star cutter is about 2" across and it was the perfect size. If you can't find a cookie cutter you could always print out a stencil and cut the stars with a knife. You'd have to want these pretty bad though to go through that effort. Look through your kid's playdough bin. That's where I found mine!
Dip your stars (both sides) in butter and then dredge in the sugar. Make sure to lick your fingers after the sugar starts piling up and making buttery sugar globs on your hands. Curse because you just finished working out and canceled it out with one lick. Wash hands and repeat.

Place a star on top of each little pie. It's okay if it sinks down, it will puff up when it bakes.

You can serve them warm or at room temp. And they can definitely be made hours ahead of time.

2 pie crusts should be plenty to do 24 mini-pies. Depending on the recipe or brand of crust you use, you may be able to get closer to 30.

Blueberry Filled Lemon Cupcakes w/ Lemon Butter-Cream Frosting

SERIOUSLY Dangerous...but a summer desert...that is GREAT for BBQ's, baby showers, family get togethers...um just for the heck of it!


Cake first:
We are going to Dr. just like we did for the last one! Or...you know,,,just make it the way it says on the box...and add lemon extract....
Use a Vanilla Cake mix, or a White Cake mix (this is what I used in the pic)

Easy White Cake (made into Lemon Cake) thanks to "our best bites" for the idea!

1 box white cake mix
1 cup all-purpose flour
1 cup granulated sugar
3/4 tsp salt
4 egg whites
1 1/3 cups water
2 Tbs vegetable oil
1 cup sour cream
1 tsp vanilla extract (use clear vanilla if you want a pure white cake)
1 tsp lemon extract ( I USE WAY MORE...like 2 teaspoons)

Mix all dry ingredients with a whisk, then add wet ingredients. Beat for two minutes until fluffy.

For cupcakes: fill paper liners 3/4 full and bake according to box directions. Makes 36 cupcakes.

Filling: Simply Fruit Blueberry spread by Smucker's. You can find it near the other jams and jellies and it has big chunks of real fruit and tends to be less sugary than a normal jam. If you do use a jam or jelly (which works great) and want to cut the sweetness a bit, try adding a little fresh lemon juice. I pop it into a food possessor or blender and give it a few whirls...to make it smoother to go through the decorating tip.

again here is the HOW TO fill a cup cake tip by the pro's.


Lemon Butter Cream Frosting (QUADRUPLE THIS)
recipe by ourbestbites.com

3 T Flour
1/2 C milk (whole milk is best, but I used non-fat when it's all I have and it's actually fine)
1/2 C real butter
1/2 C sugar (that's granulated sugar, not powdered sugar)
2 t lemon extract

* I also added a lil fresh lemon juice to taste.

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. I think this is the critical point for any of you who have had problems with this recipe. I have a feeling people are under-cooking this part. Let it cook, while stirring, until it looks like pudding (you should be able to see the bottom of the pan when you stir it). Even though it's thick, you can still it through a mesh strainer (just whisk the mixture in the strainer to push the thick stuff through) and then let it cool completely to room temp. or chill it in the fridge. It needs to be cooled completely. If you don't let it cool completely, it will melt the butter and you'll have runny frosting.

It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat on the highest speed you can get to without it spraying all over the place for 7 minutes. Yes, 7 whole minutes, maybe even 8 or 9. I know that seems like a long time, but that's when the magic happens!

You will be scared because it will look like a weird goopy mess at first and you'll wonder what on earth you did wrong. Keep beating and something amazing happens. It goes from that goopy mess to something thick, velvety smooth, and perfectly fluffy.
Use it to fill cupcakes or other pastries, or as a frosting on top. You can't go wrong putting this on just about anything :)



After trouble-shooting with a lot of people, here are some helpful Notes:

1. Use real butter, and a good name-brand. Cheap butter does weird things.

2. If you beat for the 6-8 minutes and the mixture still looks strange, beat longer and at a higher speed if you can. It should come together, but it takes a little patience!

Fill up your cake decorating bag... top with a blueberry and WALAH!!!!
This is the BEST frosting I have EVER HAD!

Peanutbutter Filled DevilsChocolate Cupcakes w/ Chocolate Cream Cheese Frosting

Yeah...Seriously..they're naughty....but I made up for them with the Fat-Free Banana Ice Cream Recipe below..Right?
For How to fill Cupcakes...(and where I got the marvelous Idea to try the lemon and blueberry mix: check this link out.
You can use their recipe for the cupcakes, or I am posting the one I used too...

First the Cake Mix:
You can use one good' ole Duncan Hines Devils food cake mix....really, promise...
If ya feel daring try Dr.ing it up with this:
(FYI it increases the standard box yield of 24 up to 36)

1 box devils food cake
3 TB spoons Baking Cocoa
1 cup all-purpose flour
1 cup granulated sugar
3/4 tsp salt
4 egg whites
1 1/3 cups water
2 Tbs vegetable oil
1 cup sour cream
1 tsp almond extract

*Mix em up for about two minutes...

next melt:
1 cup chocolate chips (semi-sweet or milk chocolate)

*I do this in a mug ....start with 1 minute...and then stir...then add 30 seconds, stir...repeat until chocolate is smooth...

Mix the Melted Chocolate into cake batter.
fill paper liners 3/4 full and bake according to box directions.

After baked, and cool pop cupcakes onto cookie sheet and put in freezer, when they are frozen it is easier to fill and frost (this goes for cake decorating too)...


For filling: again these girls say it better than I ever could.

Peanut butter Filling:
I used my Semi-Homemade Peanut-butter Frosting.

Chocolate Cream-Cheese Frosting:

1 Cream Cheese Frosting recipe (or two cans of the store bought stuff ...I promise I won't tell)

or:

2 package 8 oz cream cheese ~ softened
1/2 cup butter ~ softened
3 to 4 Tablespoons milk
2 teaspoon almond extract
2 TBSP Baking Cocoa
8 cups powdered sugar

Cream wet ingredients ….with mixer on slowly add powdered sugar….

Next your gonna repeat what we did with the Cake mix and melt us a cup o chocolate chips....blend it up....and your ready to frost!

I made 50 of these for my hubbies work party ....and they were GONE by the time our family got to the desert table!

One Ingredient FAT FREE- Banana ICE-CREAM

Ingredient:
Frozen Chopped ripe banana's

Extras:
Frozen Strawberries, Mango, Blueberries....chocolate sauce, Peanut Butter



One Ingredient Banana Ice Cream. Seriously! As a Mom of a Diabetic kid...I was like, No way...WAY DUDE! Put about four chopped, frozen bananas in the food processor. ( I have a TON because I always have frozen chopped banana's in Gallon bags at my house, perfect for a teething baby , or a cool snack for lil' kids to munch! (Let them sit on the counter for 10 minutes or so so they aren’t quite so hard. Pulse until they are well chopped up. Then let the food processor or blender, but make sure it is a HIGH Quality blender ( RIP my cheap Black and Decker blender).. run for 2-3 minutes, you can scrape it down a few times, but it will soon become a wonderfully smooth texture. It will look like a perfect soft-serve ice cream. The short people LOVE this stuff.Of course I had to put some chocolate syrup on top....but we have added extras like frozen strawberriess, blueberries, PB (with the PB ...ya lost the Fat-Free...but added some protein) This stuff is so smooth and creamy that you can’t even tell it’s banana—well, except for the flavor.You’ll want to freeze bananas before they get to that black, really overripe stage for this ice cream). Bananas just starting to get “freckles” are the best. If you like bananas, you’ve got to give this a try! A perfectly healthy treat ...and pretty darn delish too!

Marshmallow Fondant recipe

Marshmallow Fondant recipe from What's cooking America

Ingredients:
16 ounces white mini-marshmallows (use a good quality brand)
2 to 5 tablespoons water
2 pounds powdered sugar
1/2 cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)

Directions:
Place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 1/2 minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.
Now grease your hands GENEROUSLY (palms, backs, and in between fingers), then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. Start kneading like you would bread dough. You will immediately see why you have greased your hands. Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking. If the mix is tearing easily, it is to dry, so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.
It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.
Prepare the fondant for storing by coating it with a good layer of Crisco shortening, wrap in a plastic-type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible. This will keep for several weeks in the fridge.

KILLER Oatmeal Cookies *Dairy and Gluten free option*

BEST OATMEAL COOKIES EVER!!!These bad-boys have NO White Flour, or White Sugar!!!!
I double and freeze or share! Pictures coming soon!

Estimated Times:
Preparation - 15 min | Cooking - 10 min | Cooling Time - 1 min cooling | Yields - 48 cookies (4 dozen)

Ingredients:

· 1 3/4 cups whole wheat flour or Pamela's Gluten Free bread and baking mix

· 1 teaspoon baking soda

· 3/4 teaspoon salt

. 3/4 teaspoon cinnamon

· 1 3/4 cups packed brown sugar

· 1 cup (2 sticks) butter or margarine, softened *or* 1 cup coconut oil

· 2 large eggs

· 2 tablespoons milk *or* 2 Tablespoons Soy Milk

· 2 teaspoons vanilla extract

· 2 1/2 cups quick or old-fashioned oats

· 1 cup Semi-Sweet or Dark Chocolate Chocolate Morsels

· 1cup Raisins

Directions:
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat brown sugar, butter and granulated sugar in large mixer bowl until creamy. Beat in eggs, milk and vanilla extract. Gradually beat in flour mixture. Stir in oats, morsels and nuts; mix well. Drop by rounded tablespoon onto greased baking sheets.

BAKE for 9 to 10 minutes for chewy cookies or 12 to 13 minutes for crispy cookies. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.

No BAKE Chocolate-Oatmeal Cookies

Oldy but a GOODY!!!
Ingredients:

2 cup granulated sugar
3 tablespoons cocoa
1/2 cup milk
1/4 cup butter or margarine
3 cups quick-cooking oats
1 teaspoon vanilla extract
1/2 cup peanut butter (any kind, I've used plain and crunchy)


Directions:

1. Bring to a boil sugar, cocoa, milk and butter. Cook 1 minute.
2. Remove from heat and quickly add oats, peanut butter, vanilla and nuts.
3. Drop by teaspoonful on waxed paper. Let stand 1/2 hour until cool

EAT with glass of milk...they won't last long!!!