Chocolate Marshmallow Madness Cupcake

Chocolate Marshmallow Madness Cupcakes

PER SERVING (1 glazed and topped cupcake): 113 calories, 2g fat, 230mg sodium, 21.5g carbs, 0.75g fiber, 13.5g sugars, 2g protein -- PointsPlus™ value 3*

Prep: 20 minutes

Cook: 15 minutes

Ingredients:

Cupcakes

One 25-calorie packet hot cocoa mix (like Swiss Miss Diet or Nestlé Fat Free)

Half of an 18.25-oz. box (about 1 3/4 cups) moist-style devil's food cake mix

1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)

1 tbsp. Splenda No Calorie Sweetener (granulated) or granulated sugar

1/8 tsp. salt

Glaze

1/4 cup Jet-Puffed Marshmallow Creme

1 tsp. light vanilla soymilk

Topping

1 tbsp. mini semi-sweet chocolate chips

12 mini marshmallows

Directions:

Preheat oven to 350 degrees.

In a tall glass, combine cocoa mix with 2 oz. hot water. Stir until cocoa dissolves. Add 6

oz. cold water and stir well. Set aside.

In a large mixing bowl, combine cake mix, egg substitute, sweetener, and salt. Add the

hot cocoa mixture and whisk until smooth.

Line a 12-cup muffin pan with foil baking cups and/or spray with nonstick spray. Evenly

distribute cake mixture among the cups

Bake in the oven for about 15 minutes, until a toothpick inserted into the center of a

cupcake comes out clean. Remove from oven and let cool.

To make the glaze, put marshmallow creme in a small dish. Add soymilk and mix well.

Once cupcakes have cooled completely, drizzle marshmallow glaze over them. Top

each cupcake with 1/4 tsp. chocolate chips and 1 mini marshmallow.

Refrigerate until ready to serve. Enjoy!

MAKES 12 SERVING

Chicken Fajitas

Ingrediants:

1 Red Pepper
1 Orange Pepper
1 Yellow Pepper
5 Chicken Breasts
1-2 tbs Soy Sauce
Carb-Balance Tortillas
Sour Cream (if desired)
Guacamole (if desired, see guacamole recipe)

Cut chicken breasts into several strips and start cooking on stove.
Dice the peppers into little squares and dump desired amount into cooking chicken.
When chicken and peppers are cooked add 1-2 tbs soy sauce and let simmer for a few moments while stirring.

Warm Carb-Balance Tortillas in Microwave for 15 seconds, Apply Sour Cream and Guacamole (if desired) then fajita mix.

Enjoy!!

Cinnamon Cake

3 Cups Flour
1 Cup Sugar
4tsp Baking Powder
1/4tsp Salt

**Mix**
Add:
2 Eggs
2tsp Vanilla
1 1/2 cups Milk
1/2 cup Melted Margarine (1 cube)
**Pour in 9x13 pan (sprayed with pam)**
**Mix**
1/2 cup melted Margarine (1 cube)
2/3 cup Brown Sugar
1TBS Flour
1tsp Cinnamon

**Pour over cake and swirl with knife**

**Bake @ 375' for 25 minutes** (test to make sure cooked)

Glaze:
2 cups Powdered Sugar
2TBS Milk

Chicken Pot Pie

This Recipe makes 2 pot pies.

(Because it is just Marc and I, I freeze 1/2 of the Potatoes, Veggies and Chicken. When I pull it out of the freezer I add the soup, sour cream and cheese and cook)

Ingredients:
Pillsbury Refrigerated Pie Crust (you will need top and bottom)
3-4 Boneless Chicken Breasts, cooked and cubed.
2-3 Medium Potatoes, cooked and cubed.
1/2 cup Mixed Frozen Veggies. (carrots and peas)- cooked.
1 can Cream of Chicken Soup
1 Cup Shredded Cheddar Cheese (divided)
1/2 cup Sour Cream
Salt & Pepper

In a bowl combine the Veggies, Potatoes and Chicken (all cooked and cubed) with the Cream of Chicken Soup, Sour Cream, 1/2 Cheddar Cheese, Salt and Pepper.

Place bottom of pie crust in pan and pour 1/2 your mixture in the pie.
(Make sure your mixture is not piping hot or it will melt right through your pie crust)

Top mixture with 1/2 cup of cheddar cheese.
(I do not ususally do this to save my behind from the extra cheese. It tastes the same to me with or without, but you can add if you are a cheese lover!)

Place top of pie crust on and flute the edges.

Cut slits into the top of your pie for ventilation.
(This is very fun for us. We always do fun unique designs or write something to each other)

**Cook at 450' for 20-30 minutes or until crust is golden brown**

-Cindy Rodichok-

Chicken Ranch Pizza

For this recipe you will also make the "Pizza Dough" Recipe found on this blog.

**This Chicken Ranch Pizza recipe makes 2 Pizza's, so you will have to double the Pizza Dough Recipe to have enough for both pizza's or cook the 2nd pizza on another night**

Ingredients for Chicken Ranch Pizza:
1/2 Sour Cream
1/2 Hidden Valley 'Buttermilk' Ranch
2 Chicken Breasts, cooked and cubed
Bacon Bites
1 bag Mozzarella Cheese (size depends on how much cheese you like)

Make your Pizza Dough and let it rise for 30 minutes..
While dough is rising preheat your oven to 400'

When dough is done rising break into half and roll out on two separate pizza pan's
(I kept some dough to the side to make cinnamon sticks for desert, but you do not have to do this, your pizza will just be a little larger than mine was if you choose not to)

After you have rolled your dough into a circle on the pans, curl up the edges a bit to make the crust.

Cook dough alone in oven for 10 minutes at 400'

While dough is cooking mix sour cream and ranch together.

At 10 minutes take dough out of oven and put your 'ranch' sauce on the dough. (It will soak into the bread and chicken so don't get skimpy or you will have dry pizza.)
Then add chicken, sprinkle with Bacon Bits and top with cheese.

Cook again for an additional 10 minutes at 400'

ENJOY!!

(Also if you chose to leave some dough out for cinnamon sticks, I just rolled then dough out put some butter on it and sprinkled it with cinnamon/sugar. After I took the pizza out I popped then in the oven for 10 minutes at 400' degrees. They finished just in time for us to have them for desert and were yummmmmy!.)

Side Dish Suggestion: Oriental Salad

Pizza Dough

Dissolve 1 T. yeast in 1 cup warm water. Let set 5 minutes. When yeast starts to grow, add:
1 tsp. salt
1 tsp. sugar
2 T. vegetable oil
2 1/2 cups flour

Knead until smooth (3-5 minutes)
Food processor works best, but you can easily do it by hand or in your stand mixer.
Let rise about 30 minutes.
Roll our on pizza pan.
Add toppings, sauce and cheese.
Bake until browned and bubbly.
350' for approximately 20 minutes.

Scones

This Recipe is easiest to prepare if you use a stand mixer that can knead for you. However, you can do it by hand and it works just fine. Also, this makes tons so if your mixer is small, you may want to half the recipe.**








1. In the bowl of a stand mixer combine:
2 c. warm water
2 T. active dry yeast
½ c. sugar

2. Let that mixture stand 10 minutes until yeast begins to grow. Then add:
½ c. instant dry milk
2 eggs
3 cups flour

3. Beat until smooth, then let the mixture rest for 20 minutes. Next add:
½ c. vegetable or canola oil
4 tsp. salt
Enough flour to make a soft dough (I usually add one cup of flour at a time, mixing well between until dough pulls away from the sides of the bowl and I can touch or press the dough without it sticking to my finger).

4. Knead dough in stand mixer for 5 more minutes.

Place dough in a greased bowl, cover with a dishcloth and let rise for 1 hour.

FOR SCONES: Shape dough into scones and place on plastic wrap or waxed paper that has been sprayed with nonstick spray. Let rise 20-30 minutes. Fry in hot oil

FOR DINNER ROLLS: Roll into desired shapes, place on greased pan. Let rise for about 45 minutes. Bake at 350 degrees for 20-25 minutes or until tops are golden brown.

HONEY BUTTER: Beat together 2 squares real butter (softened), 1/8 cup honey and ¼ tsp. vanilla. Can also add ¼ tsp. cinnamon if desired. Serve on warm scones

Sweet & Spicy Wings

Ingredients:

4 TBS Butter

1 cup Brown Sugar

2 TBS Light Corn Syrup

3/4 cup Heavy Whipping Cream

1/4 tsp Sea Salt

2 tsp Vanilla

Part One:

Cooking Directions:

In a saucepan, melt butter over low/medium heat.

Add brown sugar and stir until well blended.

Stir frequently until the mixture turns from grainy to liquid.

**Watch closely. It is a slight change**

At this point pour in the Whipping Cream and whisk until smooth.

Add Vanilla and Sea Salt

Store in a glass jar and refrigerate. Caramel will thicken as it

cools.

Part 2: Sweet & Spicy Wings

Ingredients:

1-3 cups Franks Red Hot Sauce

Caramel Sauce (from Part 1)

4 TBS Butter

Salt & Pepper

2.5-3 lbs chicken drummettes and or wings

Cooking Directions:

Pre-heat oven to 450 degrees.

In saucepan, melt butter over medium heat.

Pour in caramel sauce and add Franks hot sauce to taste.

(more hot sauce depending on how spicy you want the wings)

Cook until mixture comes together.

Salt & Pepper

Pour 1/2 of the mixture into a bowl, keeping the remaining sauce in the pan.

Dip the wings in sauce and place on cookie sheet.

Bake for 15 minutes, then take out the chicken, turn and baste.

Continue for one hour or until chicken is crispy.

Serve remaining sauce with wings.

-Ali Micek-