Lemon Angel Cupcakes (Diabetic)

Cupcake Ingredients
1 box Angel Food cake mix
1/2 cup frozen lemonade concentrate (thawed)
3/4 cup water

Cupcake Directions
Preheat oven to 350*F. Combine all three ingredients on medium speed until they are thick and well mixed. Fill each liner with 1/3 cup batter. Bake 18-20minutes or until they are golden brown and spring back at the touch. Cool on wire rack 20 min. (Makes approx 28!)

Frosting Ingredients
1 8oz cream cheese (room temp)
1 stick butter (room temp)
1 lemon zested
2 cups powdered sugar
3 tbsp frozen lemonade concentrate (thawed)
16 lemon drop candies (crushed to powder) -OPTIONAL-

Frosting Directions
Combine cream cheese, butter, zest, and concentrate until well blended. Slowly add in powdered sugar. Frost cupcakes generously then sprinkle with candy powder.

S/N: Can be stored at room temp covered for 3 days or in fridge 1 week.

Cappuccino Chocolate Chip Cupcakes w/ Mocha Buttercream Frosting

Batter Ingredients:

24 paper liners

1/3 cup water

4 tsp instant coffee

1 pkg plain yellow cake mix

1 pkg vanilla pudding mix

¾ cup whole milk

¾ cup veggie oil

4 large eggs

1 cup mini semi-sweet chocolate chips

Batter Directions:

Preheat oven to 350* and line pan with paper liners. Combine water and coffee then microwave for 40 seconds. Remove, stir, and cool for 5 minutes. Combine cake mix, pudding mix, oil, eggs, and coffee. Fold in chocolate chips. Scoop 1/3 cup into each liner and bake for 18-20 minutes (cupcakes will spring back at the touch). Cool in pan 5 minutes then 15 on a wire rack.

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Frosting Ingredients:

¼ cup milk

1 tsp instant coffee (heaping)

1 stick butter (room temperature)

2 oz German chocolate (grated)

½ cup semi-sweet chocolate chips

3 cups powdered sugar

(water to thin if needed)

 Frosting Directions:

Combine milk and coffee then microwave 40 seconds. Remove, stir, and cool for 5 minutes. Combine butter, german chocolate, chips, and coffee mixture. Add powdered sugar (make sure to start mixer slowly). Add water to thin if too stiff. Frost cupcakes.

S/N: Cupcakes can be stored under glass at room temp for 3 days or in the fridge for 1 week.

Kid-Made Lasagna

Ingredients:

8 uncooked Lasagna noodles

1 lb browned ground beef

1 15oz container ricotta cheese (we like sargento)

1/4 cup grated parmesan

3 cups grated mozzarella

1 egg

1/2 cup water

1 can diced tomatos (oregano, basil, garlic)

1 jar spaghetti sauce

2 tbsp italian seasonings

DIrections:

Preheat oven to 400*F

 In a large bowl combine spaghetti sauce, tomatos, and water. In a second bowl whisk egg then combine with ricotta, parmesan, and seasonings. In a 9x13 spread 1.5 cups of sauce over the bottom, Set 4 noodles on top and press into the sauce. Spread ricotta mixture over the noodles. Spread ground beef on next. Sprinkle with half the mozzarella. Spread 1.5 cups of sauce next then 4 noodles on top of the sauce. Spread remaining sauce over the noodles and top 1 cup of mozzarella. Cover with foil.

Bake for 45 then remove from heat. Top with remaining mozzarella and loosely cover with foil. Let stand 15 minutes.

 Perfect for kids to help in the kitchen. My 3yr old did everything but browning the ground beef and putting in/taking out of the oven.

Buffalo Chicken Wraps/Dip

Ingredients:
1 pkg bonless skinless chicken breast (thawed)
1 bottle buffalo wing sauce (we use Texas Pete but Franks is cheaper)
1 pkg powdered ranch dressing (can substitute blue cheese if you can find it)
1 pkg tortillas
Sandwich toppings optional

Directions:
Put first three ingredients in a slow cooker on low for 4-6 hours. Stir occasionally. Pull chicken out and shred with a fork (it will likely fall apart pulling it out). Return chicken to sauce and let stand 30 minutes. Serve on tortillas with extra ranch/blue cheese and optional toppings.
S/N: To make this into a dip just add 8oz softened cream cheese and bake for 20min.