MEXICAN CHURROS

This is the original recipe but I've made some changes. I did not use chocolate for dipping; I used cinnamon, vanilla and sugar coating, plus I give CHURROS a different shape.

CHICKEN SALAD

INGREDIENTS:
3 cups chopped cooked chicken breast,
1/2 cup diced dill pickle,
1/2 cup diced cucumber,
1/2 cup each diced red, green and yellow bell pepper,
1 1/2 cups mayonnaise,
1/2 cup fresh chopped parsley,
salt and pepper to taste;

Mix all the ingredients and refrigerate until serving time on crackers or toast.

CHOCOLATE MOUSSE BOX

CHOCOLATE CUPCAKES WITH CREAM CHEESE AND MARASCHINO CHERRY FILLING

INGREDIENTS:

• 2 cups flour,
• 1 cup Hershey’s dark cocoa,
  
• 1 1/2 tsp. baking soda,
• 1/2 tsp salt,
• 1 1/4 cup buttermilk,
• 1/4 c strong, cold coffee,
• 1 tsp vanilla extract,
  
• 1/2 cup unsalted butter, softened,
• 1 1/2 cup sugar,
• 3 large eggs;
• 
  
• FILLING:
  
• 1 pk. cream cheese,softened,
• 1 1/2 cups powder sugar,
• 1 tsp vanilla extract;
• maraschino cherries;
• (whipped cream and strawberries - optional)

• Preheat oven to 350F.
• Lightly spray the muffin pan (18 approx.)
  
• Combine the dry ingredients, and set aside.
• Combine the buttermilk, coffee, and vanilla and set aside.
• Beat the butter and sugar until fluffy and creamed. Add the eggs one at a time, beating well after each.
• Add the flour and milk mixtures in alternating batches, beginning and ending with the flour. Combine cream cheese, powder sugar and vanilla extract; mix until smooth and set aside.
  
• Spoon batter into prepared muffin pan 1/2 way; top with 1 tsp. cream cheese mixture; add 1 maraschino cherry and press gently. Bake for 18 - 20 minutes.
  
• Cool completely.
  
• Dust with powder sugar or top with whipped cream and seasonal fresh fruit(optional)
  

SLOW COOKED PORK, MASHED POTATO WITH LIGHT GRAVY AND CAESAR SALAD

CHOCOLATE CUPCAKES AND - CUPCAKES PAPER HOLDER - PROJECT NR.2

... and this is all you need to make these lovely paper cupcakes holder. Doilies, scissors and scotch tape.

PUMPKIN SPICE CHOCOLATE CUPCAKES WITH CREAM CHEESE FROSTING AND MAKE YOUR OWN "PAPER CUPCAKES HOLDER" PROJECT

Inspired by Judy, a very talented and creative young lady, Judy in Her Natural Habitat: The Kitchen ,who recently posted her project about how to make your own cupcake wrappers, here it's my first attempt to make my own. Judy, if you see this please don't laugh!!! (hehehe...)
Obviously I did not paid enough attention regarding the instructions and the result is not satisfying. I need more practice and of course some precis measurements is a must. For more information and instructions please visit Judy.

By the time I completed my one and only cupcake holder, these nasty ants invaded my kitchen and... my cupcakes...You can buy this "ants" from "Party America" or even $ 1 Store.

I will be back with more and better looking (I hope) cupcake holders. It's a fun project.
Thanks Judy!

LEMON POPPY SEED CUPCAKES WITH LEMON ICING

INGREDIENTS FOR CUPCAKES:
1-2/3 cups flour,
1 cup sugar,
1 tbsp.poppy seed,
2 tsp.baking powder,
1/2 tsp.baking soda,
1/4 tsp.salt,
3/4 cup oil,
2 eggs,
1/3 cup milk,
1/4 cup lemon juice,
1 tsp.graded lemon zest,
1 tsp.lemon extract,
1/2 tsp.vanilla extract;

INGREDIENTS FOR LEMON ICING:
1-1/2 cups powder sugar,
2 tbsp.lemon juice (or orange juice),
1 tsp.graded lemon zest (or orange zest);

DIRECTIONS:
Preheat oven to 350 F. Line 12 cup muffin pan with paper liners.
Combine flour, sugar,poppy seed, baking powder,baking soda and 1/4 tsp. salt in a large bowl.
Combine oil, eggs, milk, lemon juice, lemon zest, lemon extract and vanilla extract in a medium bowl. Add to flour mixture and stir until smooth.
Spoon batter into muffin cups and bake for 17 to 19 minutes or until cupcakes are lightly golden.
Cool in pan or rack 5 minutes. Remove and cool completely before icing.

Decorate with lemon or orange peel.

ENJOY!

SPICED BASMATI RAISINS RICE AND GARLIC TOMATO CHICKEN

CHOCOLATE RUM CAKE