Raspberry Zinger Cupcakes

This is a recipe I have had since high school that tastes similar to the Hostess Zingers they sell in the stores, or at least before Hostess went out of business.. which means this recipe is even more valuable now!   This would be a fun rainy day recipe to make with the kids:)

If you prefer a whole cake instead of a cupcake then just spread the filling on one cake layer, and then top with the raspberry and coconut.  (see picture)

Raspberry Zinger Cupcakes

1 yellow cake mix

2 cans coconut or 1 bag

1 cup raspberry jam or preserves

1/4 cup sugar

For filling:  1 batch of whipped cream made with unflavored gelatin or continental frosting **recipe follows**

Bake cupcakes according to package.

Slice cooled cupcakes in half and put a spoon of whipped cream in the middle of each.

Replace the cupcake tops and chill.

Heat jam and sugar in a saucepan and boil 1 min while stirring. Spread top and side of cupcake with jam and press in the coconut.  Eat and enjoy!

**Continental Frosting**

5 Tbsp Flour

1/8 tsp salt

1 cup milk

1 cup shortening or margarine

1 cup sugar

1 tsp vanilla

In a pan blend flour and salt and then add milk slowly while stirring over low heat.  Cook while stirring until it thickens.  Cool completely.  

Combine shortening and sugar and blend at high speed for 5-10 minutes or until smooth.  Add cooled flour mixture 1 Tbsp at a time and beat at high speed.  Add vanilla extract and blend through.  When well creamed it should be the consistency of whipped cream. 

Frosting can be used as cream puff filling, cake frosting, or jelly rolls.

Crockpot Barbecue Beans

Beans have a bad reputation.  I know it, and I'm here to stick up for them.  I love beans.  I love them in soup.  I love green beans.  I love chili beans.  I love white beans.  I love.. well you get the picture.  And they don't have to taste awful.  When you make beans for a cookout or bigger gathering they don't have to be the basic beans, brown sugar and pineapple concoction.  (No offense to them, my Grandma's were delicious.)  

Give this recipe a try, you won't be sorry!  (they do take a lot of time to cook, but after the initial prep they do the work themselves and people will rave about them.)

Crockpot Barbecue Beans

32oz dried pinto beans

2 lbs ground beef, browned and drained

1 c. crumbled cooked bacon

1 medium onion, diced

2 16oz bottles of Wegmans Carolina Style Barbecue Sauce (or make your own but I don't do well with liquid smoke so I rely on good old Wegmans)

1 c. Ketchup

1 1/4 c. Brown Sugar, packed

1/2 c. water

1 Tbsp yellow mustard

1/2 tspn ground cayenne pepper 

1/2 tspn salt

In a large mixing bowl, cover the pinto beans with boiling water and soak overnight (at least 8-10 hours) and then drain and rinse.  In the crockpot mix together all the ingredients.  Cook them on high for 8-10 hours, or until beans are soft, but not mushy.

If you like more kick, feel free to add more cayenne!  These are the perfect dish for a family gathering.  They are also full of protein so you could actually serve them along side a nice salad and roll for dinner.

Acini Fruit Salad

Acini Fruit Salad

Ingredients:

One container of Cool Whip

2 quarts sliced strawberries, half of them mashed

4 bananas

2 Tbsp flour

2 eggs beaten

3/4 c sugar

1 box strawberry jello

1/2 box Acini di pepe pasta, cooked, rinsed and cooled

Instructions:

Cook mashed berries, jello, flour, eggs and sugar until thick. Let cool.

Mix with cooled acini.

Add sliced berries, mix and chill.

When ready to serve, add sliced bananas and cool whip. Mix through and serve.

**note: This is one of those desserts that is delicious but doesn't always look very sophisticated.. we've had to talk people into trying it before to get them over the idea of "pasta in a fruit salad", but most people agree it's yummy.**

Irish Nachos

With the passing of St Patrick's Day over the weekend I thought I'd share a recipe.  A restaurant in town makes something similar to these and we really like them. 

Irish Nachos

4-5 pounds of washed potatoes, sliced into 8 wedges each.

oil

2 cups of shredded cheddar cheese

1/2 lb sliced corned beef from the deli

sauerkraut

sour cream

chopped green onions

Preheat the oven to 400* and soak the potato wedges in a mild salt water for a bit.  When the oven is hot, drain them, blot them dry with a towel and toss them in oil.  Spread them across a greased cookie sheet and bake them for 45 minutes.

While they are baking, chop up the corned beef into small chunks.  Heat up the sauerkraut in a pan on the stove until hot.  (no need to cook it, just heat it)

After the wedges are done, pull out the pan and sprinkle cheese and corned beef over the top generously.  Put the pan back in the oven until the cheese is melted and bubbly. 

Top the potatoes with sauerkraut and eat!  (We actually top ours with sour cream and green onions too)  I'm not a huge fan of corned beef and cabbage.. but this I can eat!