1    box (1 lb 2.25 oz) Betty Crocker® double chocolate muffin mix
1    can (21 oz) cherry pie filling
1    egg
    Frozen (thawed) whipped topping, if desired
12    maraschino cherries, if desired
1.    Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups.
2.    In medium bowl, stir muffin mix, pie filling and egg until blended (batter will be very moist). Divide batter among muffin cups.
3.    Bake 28 to 30 minutes or until tops spring back when touched. Cool 5 minutes; carefully remove from pan to cooling rack. Cool completely, about 30 minutes. Serve each cake topped with dollop of whipped topping and a cherry.
High Altitude (3500-6500 ft): Place paper baking cup in each of 18 regular-size muffin cups. Stir 2 tablespoons Gold Medal® all-purpose flour into dry muffin mix.
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Did You Know?
Black Forest is the area in Germany where chocolate cake and cherries were first combined in the classic Black Forest dessert.
Nutrition Information:
1 Serving: Calories 250 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3g, Trans Fat 1g); Cholesterol 20mg; Sodium 220mg; Total Carbohydrate 43g (Dietary Fiber 0g, Sugars 32g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 20%; Iron 10% Exchanges: 1/2 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

Source:  Betty Crocker

I’ve had really good luck with Pampered Chef recipes. Doesn’t take a rocket scientiest to figure out that  they would use really good recipes to promote their product.   This recipe looks good, but I can’t keep from thinking that this saute pan is way too small to cook those mushrooms in.  I would have then all over the stove…

It’s a quick little video, easy recipe, but it looks pretty good… 

Ingredients

• 1/3  cup  all-purpose flour
• 3/4  cup  sugar
• 4  large eggs
• 2  cups  milk
• 1  tablespoon  vanilla extract
• 1 1/2  cups  flaked coconut, divided
• 2 1/2  cups  all-purpose flour
• 3/4  cup  cold butter or margarine, cut up
• 2  tablespoons  water
• 1 1/2  cups  macadamia nuts, chopped
• 1  cup  whipping cream
• 3  tablespoons  sugar

Preparation

Stir together 1/3 cup flour and 3/4 cup sugar; whisk in eggs.

Cook milk in a heavy saucepan over medium heat until hot. Gradually whisk about one-fourth of hot milk into egg mixture; add to remaining hot milk, whisking constantly.

Cook over medium-high heat, whisking constantly, 5 to 6 minutes or until thickened. Remove from heat; stir in vanilla and 1 cup coconut. Cover and chill 3 hours.

Bake remaining 1/2 cup coconut in a shallow pan at 350°, stirring occasionally, 5 to 6 minutes or until toasted; set aside.

Pulse 2 1/2 cups flour and butter in a food processor until crumbly. Add 2 tablespoons water, and pulse 30 seconds or until dough forms a ball. Turn out onto a lightly floured surface; knead in nuts.

Divide dough into 12 equal portions; press each portion into a(3- to 4-inch) tart pan. Prick bottoms with a fork, and place on a 15- x 10-inch jellyroll pan. Cover and freeze 30 minutes.

Bake on jellyroll pan at 375° for 15 to 20 minutes or until golden. Cool in tart pans 5 minutes; remove from pans, and cool completely on a wire rack.

Spoon coconut custard mixture into tart shells.

Beat whipping cream and 3 tablespoons sugar at high speed with an electric mixer until soft peaks form; dollop or pipe onto tarts. Sprinkle with toasted coconut; chill.

Southern Living, DECEMBER 1997

Oh, wouldn’t this be special on an old cake stand.  I wonder if it’s difficult to basket weave the frosting?

Ingredients

• 1/2  cup  butter or margarine, softened
• 1  cup  sugar
• 1  cup  firmly packed light brown sugar
• 2  large eggs
• 2  teaspoons  instant coffee granules
• 1  cup  boiling water
• 1 1/2  cups  all-purpose flour
• 3/4  cup  cocoa
• 2  teaspoons  baking soda
• 1  teaspoon  baking powder
• 1/2  teaspoon  salt
• 1  cup  sour cream
• 1  teaspoon  vanilla extract
• Chocolate Buttercream Frosting
• Florist wire
• Assorted fresh flowers and foliage
• Florist tape
• Florist water picks
• Chocolate-Dipped Strawberries
• Garnish: Marzipan Bees

Preparation

Beat butter at medium speed with an electric mixer until fluffy; gradually add sugars, beating well. Add eggs, 1 at a time, beating until blended after each addition. Set mixture aside.

Stir together instant coffee granules and 1 cup boiling water until granules dissolve.

Stir together flour and next 4 ingredients. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Gradually add coffee mixture and vanilla, beating at low speed just until blended. Pour batter into 2 greased and floured 8-inch square cakepans.

Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.

Spread a thin layer of Chocolate Buttercream Frosting between layers and on top and sides of cake, reserving remaining frosting.

Fit a decorating bag with basket-weave tip, and fill with some of remaining frosting. Pipe basket-weave pattern around sides, refilling bag as needed. Change to star tip, and pipe ruffle around top and bottom of cake.

Form handle from florist wire; attach foliage and flowers with florist tape.

Insert 2 water picks into top of cake near 2 opposite edges, and insert wire ends of handle into water picks. Mound Chocolate-Dipped Strawberries onto top of cake.

Garnish with Marzipan Bees, if desired.

NOTE: For foliage, we used strawberry plants. Roses, pansies, and violas may also be used.

Southern Living, APRIL 1998

Yield

4 servings (serving size: 1 chicken breast half or 1 drumstick and 1 thigh)

Ingredients

• 1  cup  low-fat buttermilk
• 2  large egg whites, beaten
• 1  cup  all-purpose flour (about 4 1/2 ounces)
• 1/3  cup  cornmeal
• 1  teaspoon  salt, divided
• 3/4  teaspoon  freshly ground black pepper
• 1/4  teaspoon  ground red pepper
• 2  chicken breast halves, skinned (about 1 pound)
• 2  chicken thighs, skinned (about 1/2 pound)
• 2  chicken drumsticks, skinned (about 1/2 pound)
• 2  tablespoons  canola oil
• Cooking spray

Preparation

Preheat oven to 425°.

Cover a large baking sheet with parchment paper. Combine buttermilk and egg whites in a shallow dish; stir well with a whisk. Combine flour, cornmeal, 1/2 teaspoon salt, black pepper, and red pepper in a separate shallow dish; stir well. Sprinkle chicken evenly with remaining 1/2 teaspoon salt. Dip chicken in buttermilk mixture; dredge in flour mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Place chicken on prepared baking sheet; lightly coat chicken with cooking spray. Bake at 425° for 30 minutes or until chicken is done.

Source:  Cooking Light

Ingredients

Makes one 11-inch pie

• 4 large lemons
• 4 cups granulated sugar
• Pate Brisee for Shaker Lemon Pie
• 9 eggs, well beaten
• 2 egg whites, beaten with a fork

Directions

1. Wash and cut 2 of the lemons into paper-thin slices. It is very important to slice the lemons as thinly as possible; use a very sharp knife or an electric meat slicer, if on is available. Remove peel and pith of remaining lemons; slice the flesh very, very thinly, and put it with the other slices in a large mixing bowl. Add sugar, and toss well to coat. Cover bowl with plastic wrap, and let the mixture rest overnight, stirring occasionally.
2. The next day, preheat oven to 450 degrees. Press one circle of pastry into an 11-inch pie plate and chill.
3. Add beaten eggs to the lemon mixture, and mix well. Turn mixture into prepared pie shell, neatly arranging some of the lemon slices on top. Cut long, even slashes 1 inch apart in the other pastry round, and place on top of filling. Crimp edges of the pie to seal. Brush top and edges with egg-white glaze. Bake for 15 minutes. Reduce oven temperature to 375 degrees and continue baking for 30 minutes, or until the crust is golden brown and shiny. Let cool on a rack before serving.

Source:  Martha Stewart Living

1 box Betty Crocker® white angel food cake mix
1 1/4 cups cold water
1 can (14 oz) sweetened condensed milk
1/3 cup Key lime or regular lime juice
1 teaspoon grated lime peel
1 container (12 oz) frozen whipped topping, thawed
1 cup flaked coconut
Sliced kiwifruit and strawberries, if desired
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1. Make cake mix as directed on package, using cold water. Cool cake completely. Cut cake horizontally into 3 layers. Place bottom layer, cut side up, on serving plate.
2. In large bowl, beat milk, lime juice and lime peel with wire whisk until smooth and thickened. Fold in whipped topping.
3. Spread 1 cup lime mixture evenly over top of first layer of cake. Place second layer of cake carefully on bottom layer; spread evenly with 1 cup lime mixture. Top with remaining layer of cake.
4. Frost top and side of cake with remaining lime mixture. Sprinkle with coconut. Garnish cake with kiwifruit and strawberries.

Source: Betty Crocker