Chocolate Peanut Butter Filled Cupcakes
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Cupcakes:
1 box devil’s food cake mix
Ingredients on box + 1 extra egg

Preheat oven to 350 degrees. Combine all ingredients and mix well. Pour into cupcake liners, filling them about 2/3 full. Bake for approximately 25 minutes, or until tooth pick inserted into center comes out clean. Cool completely.

Filling:
1/2 cup (1 stick) butter
1/2 cup creamy peanut butter
1 cup graham cracker crumbs
1 cup powdered sugar

Put butter and peanut and butter in a 2 quart glass bowl. Microwave for approximately 45 seconds or until melted. Stir together. Add graham cracker crumbs and powdered sugar and mix together (will get thick). Refrigerate for 20-30 minutes to let mixture firm. Once cupcakes have cooled completely, use a small paring knife (or any other method you’d like) to remove a hole in the center of the cupcake. Discard the tops. Roll just over a tablespoon of filling into a small ball and place into center of cupcake.

Peanut Butter Buttercream:
1 cup (2 sticks) salted butter, room temperature
2 tsp vanilla
1 cup creamy peanut butter (may use more or less depending on how much of a PB flavor you would like)
4 cups powdered sugar
3 Tbsp milk

Beat butter and vanilla with an electric mixer until light and fluffy. Add peanut butter and mix until combined. Add powdered sugar in one cup increments, then add milk. Frost filled cupcakes.

Baked Chocolate Cake Donuts From FC

Chocolate Cake Doughnuts
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Rated : 12345 by 4 people
Rate and Comment Makes: 6 servings
Yield: 6 doughnuts
Prep: 10 mins
Bake: 13 mins 325°F

Ingredients
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup low-fat buttermilk
1/2 cup packed dark-brown sugar
1 egg
4 teaspoons unsalted butter, melted
1 teaspoon vanilla extract

Icing or topping

2 cups confectioners sugar
3 tablespoons milk
Sprinkles, toasted coconut, mini chips
1 tablespoon unsweetened cocoa powder
Directions
1. Heat oven to 325 degrees F. Coat doughnut pan with nonstick cooking spray.
2. In large bowl, whisk flour, cocoa, baking soda and salt. In small bowl, whisk buttermilk, sugar, egg, butter and vanilla until smooth. Add milk mixture to flour mixture; whisk until blended and smooth.
3. Spoon batter into a large resealable plastic bag. Cut off a corner and squeeze batter into prepared indents, about 2/3 full. Smooth tops. Bake at 325 degrees F for 13 minutes, until doughnuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out directly onto rack to cool.
Variation
For white-frosted doughnuts: In small bowl, combine 1 cup of the confectioners sugar and 1 tablespoon of the milk. Stir until smooth. Dip cooled doughnuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips, if desired. Transfer any extra frosting to a plastic bag.
Variation
For chocolate-frosted doughnuts: Combine remaining 1 cup confectioners sugar, the cocoa and remaining 2 tablespoons milk. Stir until smooth. Dip cooled doughnuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips, if desired. Transfer any extra frosting to a plastic bag.
Variation
For drizzle: Snip small corner off bags of frosting. Decoratively drizzle over cooled doughnuts.

Slow Cooker Beef Enchiladas

Ingredients
1 pound lean ground beef
10 (6 inch) corn tortillas, quartered
1 (1 ounce) package taco seasoning mix
1 1/4 cups water
1 (12 ounce) jar chunky salsa
1 (10.75 ounce) can condensed cream of ff mushroom soup
1 (10.75 ounce) can condensed cream of ff chicken soup
4 cups shredded Mexican cheese blend
Directions
1.Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.
2.In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.
3.Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.
4.Cover, and cook on High for 45 minutes to 1 hour.

Slow Cooker Beef Burritos


2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried oregano
2 tablespoons ground cumin
2 teaspoons paprika
¼ teaspoon ground allspice
Black pepper to taste
Salt to taste
Cayenne pepper to taste
1 (3-4 pound) beef roast cut in half
½-1cup cup water or beef broth


1. In a bowl, combine the seasonings* and mix well.
2. Slice onion into rings and place on the bottom of the slow cooker.
3. Pour the ½ cup of water or broth on top of the onions.
4. Place both halves of the roast in the slow cooker and cover all sides the spice mixture.
5. Cook on high for 5 hours or low for 8-10.
6. Using 2 forks, shred the beef.
7.. Serve with large flour tortillas and any topping you choose. We add black beans, salsa, cheese and rice on top of the shredded beef and roll it all up in our tortilla!

SNOWMAN RANCH CHEESE BALL


1 package Ranch Mix
2 pkg. 8 oz. cream cheese
Mozzarella Cheese (or any other flavor cheese)
Dash of Worcestershire Sauce
Combine Ranch Mix, cream cheese, and Worcestershire Sauce and mix well. Place mozzarella cheese on wax paper and drop cream cheese mixture onto cheese. Roll in cheese using wax paper to form into a large ball, or multiple balls to create your snowman. Use peppercorns to create face and buttons, and pretzel sticks to create arms. Refrigerate.
Serve with various types of crackers.

Chocolate Chip Banana Muffins

I think that these muffins are a great way to use up left over bananas! Next time I will cover my chocolate chips with flour before adding to the mixture so that they dont fall to the bottom of the muffins. I also set the heat in my over for 420, but had to cook them longer, so will use orginal heating and baking insturctions next time! Might try to half the oil and use applesauce too! Great recipe thank you!




12 large muffins (could make 15-16 if you don't fill the muffin cups to the top, and reduce the calories)


Ingredients
1 1/2 cups mashed bananas
2/3 cup sunflower seed oil
1 egg, beaten
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup white sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chips
Directions
1.Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 12-cup muffin tin.
2.In a medium bowl blend the banana, oil, egg and vanilla together.
3.In a large bowl, combine the flour, sugar, cocoa, baking powder and salt. Stir in the banana mixture until just blended. Fold in the chocolate chips. Spoon the batter into the prepared muffin tin, filling 3/4 full.
4.Bake in the preheated oven for 15 to 20 minutes. Remove muffins to a wire rack to cool completely.


Nutritional Information
Amount Per Serving Calories: 318 | Total Fat: 17.2g | Cholesterol: 18mg

spicy orange chicken in your crock pot

4 chicken breasts
½ cup baby carrots
broccoli
4-5 tbsp chilli sauce
¼ cup orange juice
1 tsp orange zest
1 green pepper (cut into long strips)
½ tsp crushed black pepper
3 cloves of garlic (minced)
½ tsp chilli flakes
½ cup chicken stock

How to make Crockpot chicken Start by making a layer broccoli, then carrots and the other veggies Now place the chicken breasts on top of it. Add the orange juice, orange zest, chilli flakes, black pepper and garlic. Cover and cook for 4-5 hours. Let it cook in its own juices. Add chicken stock if required. Pour in the chilli sauce and let cook and coat for approximately an hour. This chicken can be served with a bowl of steamed rice.