Double Raspberry Cream Filled Cupcakes
Prep time: 30 minutes
Bake time: 25 to 30 minutes
Cool time: 30 minutes
Cupcakes:
1 package (8 ounces) cream cheese, softened1/2 cup butter, softened
1-1/4 cups sugar
2 eggs
1/4 cup milk
1 teaspoon almond extract
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Raspberry Filling:
1 package (8 ounces) cream cheese, softened1 egg
3 tablespoons fresh OR frozen (thawed) raspberries
1/3 cup sugar
Raspberry Frosting:
3 cups powdered sugar1/4 cup butter
2 tablespoons raspberry jam OR 1/4 cup fresh or frozen (thawed) raspberries
1 teaspoon Spice Islands® Pure Vanilla Extract
1 to 3 tablespoons milk
Preheat oven to 325°F.
Mix cream cheese, butter and sugar using an electric mixer. Add eggs, milk and almond extract; mix thoroughly. Stir in remaining ingredients. Batter will be stiff.
Grease and flour muffin pans or line cups with paper liners. Fill cups 1/2 full. Batter will be fairly stiff. Make an indentation in the center of each cupcake using the tip of a spoon.
Combine all filling ingredients in medium bowl and beat with mixer. Add a dollop (about 1-1/2 to 2 teaspoons) to the center of each cupcake. Bake for 25 to 30 minutes, or until done. Let cool 10 minutes in pan. Remove warm cakes from pan and finish cooling on wire rack. Frost cupcakes when cool. Refrigerate cupcakes until ready to serve.
Frosting: Combine all ingredients except milk in medium bowl. Beat with electric mixer, gradually adding milk, until frosting is creamy.
Gooey Chocolate Peanut Butter Bars
Prep Time: 15 minutes
Bake Time: 35 to 43 minutes
3/4 cup flour
1/3 cup sugar
1/4 cup Argo® Corn Starch
1/2 cup butter
Filling:
2 eggs1/2 cup Karo® Light Corn Syrup
1/2 cup brown sugar
1/4 cup creamy peanut butter
1 teaspoon Durkee Vanilla Extract
1/4 teaspoon salt
1/2 cup flaked coconut
1/2 cup semisweet chocolate chips
Preheat oven to 350°F.
Combine flour, sugar and corn starch in a medium bowl. Cut in butter until mixture is crumbly. Press into a greased 13 x 9-inch pan. Bake for 15 to 18 minutes or until crust is lightly browned.
Beat eggs, corn syrup, peanut butter, vanilla and salt in a medium mixing bowl. Stir in coconut and chocolate chips. Pour over crust. Return to oven and bake for an additional 20 to 25 minutes, or until mixture is golden. Cool on wire rack and cut into bars.
Turkey Broccoli Bake
Prep Time: 15 minutes
Bake Time: 20 minutes
2 packages (0.875 ounces each) Durkee® Turkey Gravy Mix
1-1/2 cups water
1/2 cup sour cream
1/4 teaspoon Durkee® Ground Mustard
1/4 teaspoon Durkee® Ground Black Pepper
1 package (10 ounces) frozen broccoli, thawed
8 ounces cooked, sliced turkey OR 2 cups chopped, cooked turkey
1 can (4 ounces) mushrooms, drained
1 cup seasoned stuffing mix
2 tablespoons slivered almonds
Preheat oven to 350°F.
Combine turkey gravy mix and water in a saucepan. Bring to a boil; reduce heat and simmer 2 minutes or until thickened. Remove from heat and stir in sour cream, mustard and pepper.
Layer broccoli, turkey and mushrooms in a greased 2-quart casserole dish.
Top with gravy mixture. Sprinkle with stuffing mix and almonds. Bake for 20 minutes or until casserole is hot and bubbly.
Warm Chili Cheese Dip
Prep Time: 5 minutes
Bake Time: 50 minutes
This easy dip will be a hit at your next tailgate!
2 cups (16 ounces) sour cream
2 packages (8 ounces each) cream cheese, softened
2 cups (8 ounces) shredded cheddar cheese
1 package (1.75 ounces) Durkee® Chili Seasoning
1 can (14.5 ounces) diced tomatoes, drained
1 can (4 ounces) diced green chilies, drained
Preheat oven to 325°F.
Beat sour cream, cream cheese and cheddar cheese with an electric mixer on medium speed until well combined. Stir in chili seasoning, tomatoes and chilies.
Pour into greased 2-quart baking dish. Bake for 50 minutes or until hot and bubbly.
Serve warm with tortilla chips.
Recipe Tip: To make ahead, mix dip ingredients and place in greased 2-quart or two 1-quart baking dishes. Refrigerate until ready to bake.
