Sweet Surprise Cupcakes

I got this recipe from the Foods I cookbook that the other Foods teacher at Westlake uses. We worked out a system where were were on the same schedule. Valentines Day was one of my favorite cooking days, because each lab did a different recipe and then we all shared for a fun Valentine party. This was a delicious recipe. I made it again the other day for a football game treat - which is what this picture is of. Yellow cake mix and blue filling. However, i've posted the recipe as it is found in Mrs. Wilson's Foods I recipe book.

Sweet Surprise Cupcakes 

Ingredients:
Devils Cake Mix
Cream Cheese Surprise Filling
Chocolate Frosting

For Cream Cheese Surprise Filling:
1 (8 oz.) block cream cheese, softened
1/3 cup sugar
1 egg
6 drops red food coloring
24 cupcake liners

1. Preheat oven to 350
2. Mike Devils Cake mix according to package directions in
kitchen aid mixer bowl. Remove better attachment and scrape
bottom and sides of bowl to blend all ingredients.
3. While two students are doing step one two students will do the
following in another kitchen aid bowl.
4. Blend together cream cheese, egg, sugar, food coloring until
smooth and creamy set aside. Place liners in muffin tins
5. Fill each muffin cup ½ full of cake batter. Place dollop of cream
cheese mixture in center of each cupcake.
6. Fill with remaining cake batter scrapping down the sides of
mixer bowl with rubber scraper.
7. Bake for 23-26 minutes or until toothpick inserted in center
comes out clean. Allow to cool in pan 5 minutes then remove
to cooling rack to cool completely for the next class to frost.

To decorate cupcakes:

While your cupcakes are baking you will decorate 24 cups for your
class to eat.
1. Frost each cupcake with prepared chocolate frosting. Sprinkle
white, pink or red candies on top. Place on serving trays for
the buffet line.

Pork Chop & Potato Casserole

We tend to eat chicken, chicken, ground beef, and then more chicken. I've been trying to expand my repertoire and decided this was the perfect thing. The potatoes are cut a little bit differently than I usually cut them and the pork has a nice flavor. David gave this two thumbs up and I loved being able to have something a little different. 

Pork Chop & Potato Casserole

Ingredients:

4 pork chops
5 medium potatoes, sliced
1 can cream of chicken soup
1 cup milk
1/4 cup chopped onion
1/2 teaspoon salt
pepper, onion salt, garlic salt, to taste
1 cup cheese, grated

Directions:
Brown pork chops in a small amount of oil, and season with onion salt, garlic salt, and pepper. Place potatoes in the bottom of a baking dish. Mix together soup, milk, onion, and salt. Pour over potatoes. Place pork chops over potatoes; sprinkle with cheese. Bake at 375  for 60 minutes, or until potatoes are fork tender.

Chip Bars

This is one of David's favorite treats. A super easy, yet crowd pleasing recipe. I swear these chip bars disappear like nobody's business around here.

Chip Bars

Ingredients:
1 sleeve (plus a couple) Graham Crackers
1/2 cup melted butter
Chocolate Chips
Butterscotch Chips
1 can sweetened condensed milk

Directions:
Crush graham crackers into small crumbs and spread evenly over bottom of a baking sheet. Drizzle melted butter overtop crumbs. Place chocolate and butterscotch chips over graham cracker crust covering completely. Pour sweetened condensed milk overtop as evenly as possible. Bake at 350 for 10-15 minutes or until chips and milk starts to brown. Let cool before cutting.

Creamy Broccoli Chicken

I was looking for something to use up some leftover broccoli, and came across this recipe. It was warm, easy, and a good dinner for David and I. I think that this will probably be a favorite when we have small children as it's simple, yummy, and it's got broccoli in it. 

Creamy Broccoli Chicken
Source: The Picky Palate (slightly adapted)

Ingredients:
1 large chicken breast
1 can cream of chicken soup
1 can cheddar soup
1 can chicken broth

¼ teaspoon garlic salt 

¼ teaspoon onion salt
Salt and Pepper to taste

1 Cup sour cream
6 Cups broccoli florets, lightly steamed, just fork tender
1 Cup shredded cheddar cheese

Directions:
Place soups, chicken broth, and seasoning into a crockpot over low heat. Whisk until smooth. Place chicken in, making sure to cover with the sauce. Cover lid and cook on low for 6 hours or on high for 3 hours.
When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and steamed broccoli.  Serve over rice and sprinkle with cheese.

(4-6 servings)

*The original recipe called for ¼ teaspoon Cajun seasoning (Emeril’s brand) but I didn't have any on hand, so I left it out. I would like to try it next time around to see if it would add just a little kick to the sauce.