boston creme cupcakes

courtesy of: sandra lee, food network
submitted by: missi
makes: 12 cupcakes

- 1-1/4c cold milk
- 3.4oz box vanilla instant pudding and pie mix
- 1tbsp pure vanilla extract
- 12 pre-made cupcakes baked from a cake mix
- 1c heavy cream
- 12oz package semi sweet chocolate chips
- 1/4c powdered sugar, sifted

1. combine milk, instant pudding mix, and vanilla extract in a large bowl. beat mixture with a hand mixer for 2 min, or until it thickens. place in refrigerator for 15 min.

2. spoon filling into a pastry bag fitted with a medium-size plain tip. fill cupcakes with vanilla pudding filling by inserting tip into top of cupcake and squeezing a few tbsps into each cupcake.

3. heat cream in a small heavy saucepan over medium heat until bubbles appear around the edges and remove from heat.

4. add chocolate chips to pan and whisk until smooth.

5. spoon or drizzle glaze over cupcakes or dunk tops into the glaze.

6. refrigerate until set, about 1 hour, before serving. sprinkle with powdered sugar.

image: cook's country tv

tacoritos

courtesy of: missi
serves: 4-6

- 4 heaping tbsp vegetable shortening
- 4 heaping tbsp flour
- 4 heaping tbsp red chili powder
- 2tsp garlic powder or garlic salt
- 4c cold water
- 1c fresh, diced tomatoes
- 1/2c diced green chiles
- 1/4c minced onion
- 1lb ground pork sausage
- 1lb ground chuck
- 1/4c onion, chopped
- 1-1/2c green chile hot sauce
- 1c refried beans
- salt, to taste
- 8 white flour tortillas
- 1lb cheddar, shredded
- 1/2 head lettuce, chopped

1. preheat oven to 350.

2. melt shortening in skillet. add flour and brown lightly to make a roux.

3. add red chili powder, garlic powder, and cold water. simmer slowly until gravy thickens. set aside.

4. in a separate bowl, crush tomatoes. add chiles and minced onion and blend well.

5. brown sausage, ground chuck, and chopped onion in a skillet. drain excess grease.

6. add green chile sauce, refried beans, and salt, to taste. turn heat to low and simmer until warm.

7. prepare a 9x13 baking dish and place a couple of tbsp of enchilada gravy on the bottom to prevent sticking.

8. dip each tortilla in the gravy and lay flat in the baking dish. spread meat filling across the center of the tortillas, top with shredded cheese and lettuce.

9. roll up the tortilla and repeat until tortillas are gone. when finished, pour leftover gravy on top.

10. sprinkle with more cheese and bake for 10-15 min or until cheese has melted.

image: a new chelsea morning

spaghetti and meatball "stoup"

courtesy of: rachael ray, food network
submitted by: missi
serves: 4-6

- 2tbsp extra virgin olive oil
- 1 carrot, peeled and chopped into a small dice
- 1 medium yellow onion, chopped
- 2 small ribs celery, from the heart, chopped
- 3 cloves garlic, chopped
- 3c tomato sauce (1 14oz can + 1 8oz can)
- 3c chicken stock
- 1lb meat loaf mix (ground beef, pork, and veil) available at the butcher counter
- 1/2c grated cheese, parmigiano or romano, plus more to pass at the table
- 1/2c italian bread crumbs
- 1 large egg, beaten
- 2tbsp chopped parsley leaves
- 1/2lb spaghetti, broken
- 1c basil leaves, torn or shredded

1. preheat a medium soup pot over medium heat. add olive oil, carrots, onion, celery, and garlic. saute 5 min.

2. add tomato sauce and stock. cover and bring to a fast boil.

3. while soup comes to a boil, mix ground meat with cheese, bread crumbs, egg, and parsley. roll into 1-1/2 inch balls.

4. remove lid from soup, slide meatballs in and bring back to a boil.

5. stir in spaghetti. reduce heat and simmer for 10 min or until pasta is tender and meatballs have cooked through.

6. stir in basil, remove from heat, and serve.

image: walscapades

ranger cookies

courtesy of: shelly
makes: 3-1/2 dozen

- 1c softened margarine
- 1c sugar
- 1c brown sugar
- 2tsp vanilla
- 2 eggs
- 2c flour
- 1/2tsp baking powder
- 1/2tsp baking soda
- 1/2tsp salt
- 1/2c coconut
- 2c oatmeal
- 2c cornflakes
- 1/2c nuts, any kind

1. preheat oven to 350

2. cream together margarine, sugar, brown sugar, vanilla and eggs.

3. in a separate bowl, mix together flour, baking powder, baking soda, and salt. then combine with sugar and butter mix.

4. add coconut, oatmeal, cornflakes, and nuts. hint: for easier mixing, add one at a time.

5. drop by the tablespoon on an ungreased cookie sheet and bake for 15 min.

image: baking bites

pork tenderloin with mushroom sauce

courtesy of: debbie, heart for hospitality
serves: 4-6

- 2lb pork tenderloin

filet marinade
- 1c red wine
- 1/2c italian dressing
- 1/4c salad oil
- 1/2c soy sauce
- 1/4c worcestershire sauce

mushroom sauce
- 1lb sliced mushrooms
- 1 small onion, sliced thinly
- 1/2c butter
- 1c sour cream
- 1/4-1/2c sherry wine
- 1 tsp salt
- 1/4 tsp pepper

1. mix marinade and marinate pork tenderloin in a ziplock bag for at least 2 hours to overnight (this marinade can be used for london broil or filet mignon as well).

2. take meat out of fridge 20min prior to cooking, to take the chill off.

3. barbecue 10min on each side, in 5min increments or roast in a roasting pan or on a rack in a shallow pan.

4. cook at 350, 30min/lb or until meat thermometer registers 155* or follow directions on package.

5. cover with foil and let stand 15min before carving.

sauce

1. saute onions in butter.

2. add mushrooms and cook until browned.

3. add sherry and sour cream, stirring until well mixed and sour cream is warm, but not boiling.

4. spoon over meat.

image: food and drinks