Cream Cheese Frosting

INGREDIENTS:

2 (8 ounce) packages cream cheese, softened 1/2 cup butter, softened

2 cups sifted confectioners' sugar 1 teaspoon vanilla extract

DIRECTIONS:

1.	In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

from Allrecipes.com 5/29/2013

Neopolitan cupcake

I found THIS recipe and modified it by using strawberry cake mix and then topped it with Vanilla icing. There are tons of possible flavor combos with this recipe!

Churros

INGREDIENTS:

1 cup water 2 1/2 tablespoons white sugar 1/2 teaspoon salt 2 tablespoons vegetable oil

1 cup all-purpose flour 2 quarts oil for frying 1/2 cup white sugar, or to taste 1 teaspoon ground cinnamon

DIRECTIONS:

1.	In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
2.	Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
3.	Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture. adapted from: http://allrecipes.com

Dirt Cake

From: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=7255&origin=detail&servings=10&metric=false

INGREDIENTS:

1/2 cup butter, softened 1 (8 ounce) package cream cheese, softened 1/2 cup confectioners' sugar 2 (3.5 ounce) packages instant vanilla pudding mix

3 1/2 cups milk 1 (12 ounce) container frozen whipped topping, thawed 32 ounces chocolate sandwich cookies with creme filling

DIRECTIONS:

1.	Chop cookies very fine in food processor. The white cream will disappear.
2.	Mix butter, cream cheese, and sugar in bowl.
3.	In a large bowl mix milk, pudding and whipped topping together.
4.	Combine pudding mixture and cream mixture together.
5.	Layer in flower pot, starting with cookies then cream mixture. Repeat layers.
6.	Chill until ready to serve.
7.	Add artificial flower and trowel. Enjoy!

Smore Cookies

From www.jamiecooksitup.blogspot.com  Time: about 90 minutes Yield: 48 cookies Recipe from Jamie Cooks It Up!   1 package graham crackers (9 full sized graham crackers) 6 T butter, melted 1 T sugar dash salt 1 C butter, softened 2 C brown sugar 2 eggs 2 T milk 2 t vanilla 1 t baking soda 2 t baking powder 1/2 t salt 3 1/2 C flour 2 1/2 C milk chocolate chips   24 large marshmallows 4 small 1.55 oz Hershey bars        1. Break the graham cracker crumbs up into pieces. Place them in a small food processor and grind them into crumbs. No food processor? Do not dismay. You can crush your crackers into crumbs by placing them in a gallon sized zip loc bag, sealing the bag securely and then smashing the crumbs with a rolling pin. 2. To your crumbs add 6 T melted butter,1 T sugar and a dash of salt. Let the food processor grind all of the ingredients together nicely. Set the crumbly mixture aside.  3. Place your softened butter and brown sugar into a large mixing bowl. Beat on medium speed until the ingredients are nicely creamed together, about 2 minutes.   4. Add your eggs, milk and vanilla and mix for another 2 minutes.  5. In a separate bowl combine your baking soda, baking powder, salt and flour. Add it to your creamed mixture and mix until combined.  Toss in your chocolate chips and mix yet again, just until the chips are evenly distributed.  6. Grab your graham cracker crumbs and pour them into the cookie dough. Using a wooden spoon, or your hands :) smash them into the cookie dough. You don't want the graham cracker crumb mixture to be totally lost in the dough, just....well....just smashed into it a bit. Boy, you have really come to an eloquently written blog now haven't you. Fancy lingo just dripping from every corner. :) 7. Roll the dough into 2 inch balls, place them on a lightly sprayed cookie sheet and bake at 350 for about 6 minutes, or just until the cookies begin to crack.  8. While your cookies are in the oven, cut the large marshmallows in half.  9. Press a marshmallow piece into the center of each hot cookie. Return the sheet to the oven and bake for about 1 1/2 more minutes allowing the marshmallows to puff up and get all wonderful and delicious.  10. Remove the sheet from the oven. Let the cookies sit for about 2 minutes, then press one Hershey bar piece into the center of the marshmallow.  11. Remove the cookies from the sheet and allow them to finish cooling on a wire rack.

Neopolitan cupcakes

I made this from this site: http://iheart2stamp.com/2010/06/

There wasn't really a set recipe, but it is basically brownie mix and strawberry box cake cooked on top of each other. Go to the website and see how it is made!

Cream Cheese Frosting

From: http://allrecipes.com/Recipe/Cream-Cheese-Frosting-II/detail.aspx

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup butter, softened
  • 2 cups sifted confectioners' sugar
  • 1 teaspoon vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Cake Batter Trifles

Recipe from here

No-Bake Cake Batter Truffles

INGREDIENTS

 Print This Recipe

• 1/2 cup unsalted butter softend
• 1/2 cup sugar
• 1 1/2 cups flour
• 1 cup yellow cake mix dry
• 1 tsp. vanilla
• 1/8 tsp. salt
• 2 Tbsp. sprinkles
• 16 oz white dipping chocolate
• 4 Tbsp. yellow cake mix dry

INSTRUCTIONS

1. Beat together butter and sugar using an electric mixer until combined. Blend in vanilla. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 Tablespoons of milk or more if needed to make a dough consistency. Mix in sprinkles by hand. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.
2. While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals. Once melted, quickly stir in cake mix until incorporated completely. Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished. {Note: for smoother looking truffles, don't add cake mix to melted chocolate, just leave it by itself}
3. Chill cake batter truffles in the refrigerator until serving. Makes around 24-30 truffles.

From: http://kedarhower.blogspot.com/2012/03/thin-mint-oreo-ice-cream-cake.html

Thin Mint Oreo Ice Cream Cake
makes a 9 inch pie pan (double for a 9x13 pan)

20 Mint Oreos, crushed
2 T. butter, melted
4 cups mint ice cream (mint cookie, mint chocolate chip, whatever you prefer), softened
1 cup Cool Whip + the rest of the container, softened
10 Thin Mints, crushed OR 10 more Mint Oreos, crushed

In a bowl, stir together the crushed Oreos and melted butter.  Press into the bottom of a 9-inch pie pan to form a crust.  Freeze for an hour.

In a large bowl, stir together the mint ice cream and the 1 cup of Cool Whip.  Pour into the pie pan over the now-frozen crust.  Freeze for about 20 minutes.

Sprinkle the top of the ice cream with the crushed Thin Mints (or extra Oreos).  Kind of press them into the top.  Spread with the rest of the Cool Whip.  Freeze for at least 2 more hours before serving.

Frozen Banana Pops

From: www.jamiecooksitup.blogspot.com  Yield: approximately 28 pops Time: 10 min. prep + 1 hour in the freezer + 15 minutes dipping 1   -16 oz package Candy Quick chocolate coating (you could also use 1 1/2 packages of chocolate chips melted with 1/2 t of Crisco) 7 bananas 28 medium sized sucker sticks (found at Walmart or any craft store) A combination of toppings....Sprinkles, crushed oreos, toffee pieces, coconut...whatever you choose, fancy pants. (Go easy on the birds seed, that would not be tasty.) You will need about 3 C total. 1. Cut each banana into 4 pieces and lay them in a 9x13 pan that has been lined with wax paper. Stick the sucker sticks into the center of each banana piece. Put the pan in the freezer for 1 hour, or until the sucker sticks are firmly embedded into the bananas. 2. The Candy Quick melting chocolate comes in this handy-dandy melting tray you can just pop into the microwave. Be careful about letting it get too hot. Only heat it up 30 seconds at a time, stirring after each cooking interval. Then pour it into a liquid measuring cup. 3. Place all of your toppings into small little bowls.  4. Dip each of the frozen bananas into the chocolate and then immediately into one of the toppings. I  will warn you that once you have dipped each of the bananas into the chocolate it will begin to harden pretty quickly. Get it right into the topping bowl, or you will miss your window of opportunity. The toppings will not stick, my friends.  5. Set the dipped and topped banana pop (say that fast 3 times!) back onto your wax paper. 6. When you have dipped and topped them all put them back into the freezer until the chocolate is totally set up. Enjoy! Store any leftovers in the freezer.