#3646 - Strawberry Cheesecake Cupcakes

(by Shirley McNevich)

1 cup graham cracker crumbs
2 TBSP white sugar
3 TBSP butter (melted)
2 - 8oz. Philadelphia cream cheese (softened)
1/2 cup white sugar
2 tsp. vanilla
2 eggs
vanilla frosting
strawberry preserves

In a bowl add graham cracker crumbs, 2 TBSP white sugar and melted butter--stir to mix. Place 18 cupcake liners into muffin tins. Spoon the graham cracker mixture evenly into the cupcake liners, then use your thumb to lightly flatten down the graham cracker mixture in each liner. In a mixer add cream cheese--beat. Add 1/2 cup white sugar and the vanilla--beat. Add eggs--beat. Spoon batter over graham cracker mixture in each liner until each liner is 3/4 full. Bake at 325 degrees 23-27 minutes or until cream cheese batter is set. Cool completely. Frost the cupcakes with your favorite vanilla frosting, then use your thumb to make a small well in the center of the frosting on each cupcake. Place a dollop of strawberry preserves into the well in the frosting of each cupcake.

#2420 - Brownie Bars

(by Shirley McNevich)

1 box Betty Crocker supreme brownie mix (the kind with the pouch of Hershey's syrup)
1 container Betty Crocker rich and creamy vanilla frosting
3/4 cup chopped peanuts
3 cups Rice Krispies cereal
1 cup Jif peanut butter
1 - 12oz. bag Nestle's semi-sweet chocolate bits

Prepare brownies in a 9 x 13 cake pan as directed on box--cool completely. Frost the brownies with the vanilla frosting. Sprinkle the chopped peanuts over the top of the frosting. Refrigerate the whole pan. Put the rice krispies in a bowl--set aside. In a saucepan over low heat add peanut butter and chocolate chips--cook/stir until melted and smooth. Remove from heat--pour chocolate mixture over the rice krispies--stir until mixed. Remove brownies from refrigerator--spread the rice krispies mixture evenly over the frosting on the brownies. Cool completely. Cut into squares or bars.

#883 - Strawberry Daiquiri Cake

(by Shirley McNevich)

1 box Betty Crocker Super Moist white cake mix
3/4 cup cold water
1 envelope strawberry flavored (unsweetened) Kool-Aid
3/4 tsp. rum extract
1 TBSP lime peel
1 - 10oz. bag frozen sliced strawberries (thawed but do NOT drain)
8 whole strawberries
1 - 12oz. Betty Crocker vanilla frosting (or make your own)
2 eggs

In a mixer add cake mix, water, dry strawberry Kool-Aid powder, eggs--beat. Add lime peel, rum extract--beat. Add sliced strawberries and their juice--beat. Grease a 9 x 13 cake pan--pour batter into cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Let cake completely cool. Frost the cake with the ready-made frosting (or make your own). Refrigerate. Slice the whole strawberries and arrange on top just before serving (or the strawberry juice will get all over the frosting).

#240 - Peanut Butter Brownie Cupcakes

(by Shirley McNevich)

1 - 17.6 oz. package brownie mix with milk chocolate chunks
3 eggs
1/2 cup sour cream
1/3 cup canola oil
9 unwrapped mini-Reese's Peanut Butter Cups
1/4 cup Jif creamy peanut butter
1 - 16oz. can vanilla frosting
Multi-colored sprinkles (optional)

Pre-heat oven to 350 degrees. Line 9 muffin holes in 2 muffin tins with cupcake liners. At medium speed, beat brownie mix, eggs, sour cream, and canola oil until light and fluffy (3 minutes). Evenly divide the batter among the 9 cupcake liners. Place one unwraped peanut butter cup in the center of each cupcake on top. Bake 25 minutes or until inserted toothpick comes out clean. Remove from oven and cool. Stir peanut butter into the can of vanilla frosting. Frost cupcakes and add sprinkles.