Labor Day Picnic

Double Coated Chicken made by Lori

7 cups Kellogg's Corn Flakes cereal (crushed to 1 3/4 cups)
1 egg
1 cup fat-free milk
1 cup flour
1/2 tsp. salt
1/4 tsp. pepper
3 lbs chicken pieces (without or with skin) rinsed and drained
3 Tbsp. margarine or butter, melted

Place cereal in a shallow pan or dish and set aside.  In a medium bowl, beat the egg and milk slightly.  Add the flour, salt, and pepper.  Mix until smooth.  Dip chicken in the batter and coat with the cereal.  Place in a single layer in a shallow baking pan coated with cooking spray or foil lined.  Drizzle with margarine.  Bake at 350 for about 1 hour or until chicken is tender, no longer pink and juices run clear.  Do not cover pan or turn chicken while baking.  Serves 8.

Green Salad with Tuna made by Diane

Pasta Salad with Asparagus and Pecorino made by Kathy

1/3 cup olive oil
2 tsp. grated lemon rind
3 Tbsp. fresh lemon juice
1 pound penne pasta
1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 (7 oz) jar diced sun-dried tomatoes in oil, drained
1 cup grated Pecorino Romano cheese
3/4 cup chopped prosciutto
1/2 cup pine nuts
1/2 cup pitted kalamata olives, sliced
2 Tbsp. chopped fresh basil


Whisk first 3 ingredients in a large bowl; set aside.  Cook pasta according to package directions; add asparagus during the last 3 mins. of cooking pasta.  Drain pasta and asparagus, and add to dressing, tossing to coat.  Cover and chill.  Stir in tomatoes and remaining ingredients, tossing gently to combine.  Makes 6 servings. 

Italian Salad made by Judi

Beans and Hot Dogs made by Diane

8 to 10 hot dogs, sliced
1 can (15 to 16 oz) pork and beans in tomato sauce
1 can (15 to 16 oz) butter beans, drained
1 can (15 to 16 oz) chili beans
1/2 cup brown sugar
1/2 cup chopped onion
1/4 cup chopped green bell pepper
2 Tbsp. wine vinegar or cider vinegar
1/4 tsp. dried leaf oregano, crumbled

Combine hot dogs and beans and all other ingredients in a large bowl; pour into a 2 1/2 quart casserole or baking dish.  Bake beans and hot dogs, uncovered, at 350 degrees for 1 1/2 to 2 hours.  Serves 8.

Grilled Basil Potatoes and Onions made by Stacey

Yukon gold potatoes (cut into chunks)
onions (cut up)
olive oil
basil

Put a little olive oil on cut up potatoes and onions and mix well.  Put seasoned potatoes and onion in heavy duty foil, making a flat packet.  Cook on the grill for 20 to 25 mins.

Corn Salad made by Barb

Apple Cake made by Sandi

3 Tbsp. butter or margarine, softened
1 cup sugar
1 egg, beaten
1 cup flour
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 tsp. baking soda
3 cups diced peeled apples
1/4 cup chopped nuts
1 tsp. vanilla extract
whipped cream or ice cream

In a mixing bowl, cream butter, sugar, and egg.  Stir together dry ingredients; add to creamed mixture
(batter will be very thick).  Stir in the apples, nuts, and vanilla.  Spread into a greased 8" square baking pan.  Bake at 350 degrees for 35-40 mins or until cake tests done.  Serve warm or cold with shipped cream or ice cream.  Cook's note:  Can be doubled and put into a 13 x 9 x 2 in. pan. 

Biscuits made by Diane

Yummy Bars made by Susie

Flag Cake made by Kathy

Make your favorite flavor cake in a 9 x 13 pan.  Decorate with sliced strawberries to make the stripes and some blueberries to make the stars.

Americana Cupcakes made by Kathy

Kathy got creative with decorating cupcakes showing our beautiful colors of red, white, and blue.  The best part is she did it with fruit instead of candy so now they are healthier. 

Name Brand Ingredients

Diane won the prize for using the most name brand items with good old fashioned boiled hot dogs with toppings. 

 Vlasic, Grey Poupon, Heinz, Ball Park , and French's.  

Kathy made us some lovely posters to decorate with.  In addition to cooking and serving we have started the tradition of decorating the kitchen and dining areas to spread some cheer.

Hellmann's, Vlasic, Bertmann's, and McCormick

Deviled Eggs made by Andrea

Hard boiled eggs

Hellmann's Mayonnaise

Vlasic Pickle Relish

McCormick Paprika

Bertmann's Horseradish Sauce

Scoop out the yolks of the eggs and add the mayo, pickle relish, and horseradish to your taste.  Spoon it back into the egg white shells and sprinkle with paprika.

Ball Park and Pillsbury

Pigs In a Blanket made by Lori

1 package of Ballpark franks
1 package of Pillsbury crescent rolls

Cut the franks into bite size and wrap with the crescent rolls.  Bake at 350 degrees for 9 minutes or until golden brown. 

Hellmann's, Campbell's, Kellogg's and Uncle Ben's

Hot Chicken Salad  made by Andrea

2 cups cut up cooked chicken (I used breasts only)
1 cup cooked Uncle Ben's Rice
1 can Campbell's Cream of Mushroom Soup
1 tsp. minced onion
1 cup celery, cut up
1 tsp. lemon juice
1/2 cup sliced water chestnuts
1 cup Kellogg's corn flakes - crushed
1/2 cup sliced almonds

Saute the celery for a few minutes until tender.  Mix the cooked chicken, rice, soup, minced onion, celery, lemon juice, and water chestnuts in a large bowl.  Put into a greased casserole and then top with the corn flakes and almonds.  Bake at 350 degrees for 25-30 minutes or until hot.  You can make this ahead and bake when you are ready to serve but do not add the cornflakes and almonds until you are ready to bake.  Cook's note - I usually double this recipe as it does not make a lot, everyone loves it, and it is delicious the next day warned up. 

Kraft and Prego

Chicken Parmigiana made by Mary Ann

I apologize that I do not have a picture.  I think I took one but when I went to do the blog it disappeared.

6 to 8 chicken breasts

1 (13 oz) jar Prego Italian sauce

Fresh mushrooms, sliced

Shredded Kraft mozzarella cheese

1/2  cup Kraft Parmesan cheese

Arrange one layer of chicken in a slow cooker.  Pour half of the sauce over the top.  Add a second layer of chicken and then add the remaining sauce, along with the mushrooms on top.  Cover and cook on low for 5-7 hours, or until chicken is tender but not too dry.  Add mozzarella cheese and Parmesan cheese on top and cook for another 15 minutes. 

Skyline, Philadelphia, and Tostitos

 Skyline Chili Dip made by Barb

12 oz. Philadelphia cream cheese 
1 15 oz. can Skyline chili
1/4 cup diced onions
12 oz. shredded mild cheddar cheese

Spread the cream cheese evenly on the bottom of a 9 x 12 dish.  Sprinkle on diced onions and then pour the chili over the onions.  Cover with the cheese.  Microwave on high for 2 minutes or until cheese is melted and let stand before serving.  If you prefer to use the oven heat at 350 degrees for 10 minutes.  Let stand before serving.  Serve with Tostitos chips or scoops.

Campbell's and Ore Ida

Cheesy Potatoes made by Kathy

2 lb bag Ore Ida frozen hash browns
1 cup chopped onion
1 stick melted butter
1 pint sour cream
1 can cream of chicken soup
8 oz. shredded cheddar cheese
1 cup crushed potato chips

Combine the first 6 ingredients and sprinkle the potato chips on top.  Bake at 375 degrees for 1 hour.

Knorr's and Hellmann's

Knorr's Spinach Dip made by Lori

1 package spinach, cooked and drained
1 package of Knorrs salad dressing
1 pint sour cream
1 cup Hellmann's mayonnaise

Mix all the above together.  Hallow out a round pumpernickel loaf of bread and put the dip inside.  Serve with the bread and fresh veggies.  Thank you Lyndsey and  Suzie for the lovely picture and for helping us this summer.  We will miss you while you go back to high school

Wishbone, San Giorgio, and Kraft

Pasta Salad made by Sandi

12 oz. Wishbone Italian Dressing

16 oz. San Giorgio rotini pasta

8 oz. Kraft chunk cheese, cut into 1 inch cubes, any flavor

1 cup black olives

3/4 cup sliced green peppers

3/4 cup sliced carrots

1 cup hard salami or ham, cut into 1 inch chunks

dash of salt, pepper, dried basil, and oregano

Kraft Parmesan cheese 

Cook the pasta and drain.  Add all the other ingredients to pasta.  Let set overnight.  Stir before serving and sprinkle with Parmesan cheese

Thank you Brandon and Kailen for the beautiful smiles and nice picture.  We are so happy you helped us this summer.

Campbell's and Durkee

Green Bean Bake made by Kathy

1 can Campbell's cream of mushroom soup
1/2 cup milk
1 tsp. soy sauce
dash pepper
4 cups cooked cut green beans
1 can (2.8 oz.) Durkee french fried onions

Mix the soup, milk, soy sauce, beans and 1/2 of the can of onions and put into a 1 1/2 qt. casserole dish. 
Bake at 350 degrees for 25 minutes or until hot.  Stir and sprinkle the remaining onions over the top.  Bake 5 more minutes or until onions are golden.

Philadelphia and Nabisco

Hot Pepper Dip made by Diane

Top a brick of Philadelphia cream cheese with a jar of hot pepper jelly.  Serve with Triscuits or your favorite crackers,

Eagle Brand and Nestles

Festive Fudge made by Sandi

3 cups (18 oz) Nestle's semi-sweet chocolate chips
1 (14 oz) can Eagle Brand Sweetened Condensed Milk
dash of salt
1/2 to 1 cup chopped nuts (optional)
1 1/2 tsp. vanilla extract.

Thank You and Pillsbury

Mixed Berry Crisp made by Lori

1 can of thank you brand blueberry pie filling
1 pint sliced strawberries
1 yellow cake mix
1 egg
1 stick butter
cinnamon

Mix the strawberries and blueberries and put on the bottom of an oblong Pyrex baking dish.  Add the egg to the cake mix and put on top of the fruit.  Melt the butter and drizzle on the top.  Sprinkle cinnamon on top and bake for 35 minutes at 350 degrees.

Hershey's, Gold Medal and Jif

Peanut Blossom Cookies made by Barb

1 3/4 cup Gold Medal flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 cup shortening
1/2 cup Jif peanut butter
2 Tbsp. milk
1 tsp. vanilla
1 egg
sugar to roll balls in
48-54 Hershey kisses

Preheat oven to 375 degrees.  Add flour, sugar, brown sugar, soda, salt, shortening, peanut butter, milk, vanilla, and egg in a large bowl and beat at low speed until a stiff dough forms.  Shape into 1" balls and roll in sugar.  Place 2" apart on an ungreased baking sheet and bake for 7-8 minutes or until set.  Remove from oven and immediately place candy kiss in the middle pushing down just slightly.  Remove to cooling racks.  Makes about 4 - 4/12 dozen cookies

3 Lovely Lunch Ladies have August birthdays so we had a cake and sang to them.  Happy Birthday to Lori, Connie, and Andrea.  History shows a lot of brilliant people were born under the sign of Leo!

SIX INGREDIENT OR LESS RECIPES

Mini Rubens made by Kathy

Party rye bread
Thousand Island Dressing
Corned Beef
Sauerkraut
Swiss Cheese

Heat the above until cheese melts.

Kielbasa and Veggies made by Stacey

1 package Kielbasa
1 package frozen veggies
1 large potato (cubed)
onions to taste
lemon pepper seasoning
1/2 stick butter or margarine (small chunks)

Slice the Kielbasa.  Put Kielbasa, veggies, potatoes, and onions in a pan.  Season with the lemon pepper mix well.  Dot top with butter.  Cover and cook for 45 minutes at 400 degrees.

Beef Burgundy made by Judi

1 lb top round steak, cut into bite size pieces (any beef will do)
1 packet dry onion soup mix
3/4 cup burgundy wine
1 can cream of mushroom soup
12 fresh mushrooms, cut into slices or chunks.

Brown meat in non-stick pan and sprinkle with dry soup.  Mix wine and mushroom soup and pour over the beef.  Add the mushrooms and bring to a boil.  Reduce the heat and cover and simmer for 30-45 minutes.  Serve over buttered noodles.  Cooks note:  I added a little more wine and about 1/4 cup water after about 10 mins.  You could use reduced fat/sodium mushroom soup. 

Clambake made by Stacey

8 - 10 pieces of chicken ( a mix is nice, legs, thighs, breasts)
2 bottles clam juice
1-2 cans of chopped clams, juice and all
2-3 sweet potatoes, peeled and cut into chunks
1/2 stick butter
1 can of corn (optional)

Preheat oven to 400 degr4es.  Arrange pieces of chicken in a large roasting pan.  Pour clam juice over, then sprinkle chopped clams over the top.  Arrange pieces of sweet potatoes around the chicken.  Dot the top with butter.  Season with pepper.  Cover and bake for 45 minutes.  Uncover and roast another 20 minutes.

Crisscross Potatoes made by Andrea

Potatoes
Butter
Parmesan Cheese
Salt and Pepper
Paprika

Scrub baking potatoes and then cut in half lengthwise.  Make diagonal slashes, about 1/8 inch deep in cut surfaces of potatoes, forming a crisscross pattern.  Brush cut surfaces with melted butter.  Season with salt and pepper and then top with Parmesan cheese.  Arrange in a baking dish and bake at 350 degrees for 45 minutes.  Sprinkle potatoes with paprika and continue baking for 10-15 minutes.  Cook's note:  I brush on more butter and Parmesan about half way through the cooking time. 

Brown Rice Salad with Mango Chutney Dressing made by Kathy

2 cups uncooked long-grain brown rice
1 cup Major Grey's mango chutney
1/4 cup olive oil
2 large unpeeled Granny Smith apples, cored, cut into 1/3 inch cubes
2 cups thinly sliced celery
1 cup golden raisins (about 5 oz.)
1/4 cup finely chopped fresh mint
1/4 cup chopped toasted slivered almonds

Cook rice in large pot of boiling slated water until tender but still firm to bite, about 35 mins.  Drain well.  Transfer to large bowl and cool.  Whisk chutney and oil in small bowl to blend for dressing.  Add apples, celery, raisins, mint, and almonds to rice.  Toss to combine.  Add dressing, toss.  Season with salt and pepper.  Can be made 2 hours ahead and let stand at room temperature. 

Rice Salad made by Diane

2 cups basmati or whole grain rice, depending on your preference
6 cups water
2 bell peppers, colors of your choice, depending on how you want the salad to look
olive oil
1 package frozen green beans
1 package frozen endamame
spices of your choice

Cook rice in water with salt for about 20 mins, until done.  While still warm, add olive oil to keep it from sticking and for flavor.  Cook beans and endamame according to package directions.  Mix with rice.  Add salt and pepper and spices to taste (I use fresh tarragon).  Serve at room temperature.

Ambrosia Salad made by Andrea (also known as Five cup Salad)

1 cup mandarin oranges
1 cup crushed pineapple
2 cups mini marshmallows
1 cup flaked coconut
6 ounces sour cream

Combine all the above ingredients and stir until mixed well.  Refrigerate until cold and then serve.

Fudge Crinkles made by Andrea

1 (18 oz.) box devil's food cake mix (Betty Crocker Super Moist suggested)
1/2 cup vegetable
2 large eggs
confections sugar

Preheat oven to 350 degrees.  Stir by hand the cake mix, oil, and eggs until a dough forms.  Dust hands with confectioners sugar and shape the dough into 1" balls.  Roll balls in confectioners sugar and place 2 inches apart on ungreased cookie sheets.  Bake for 8-10 minutes or until center is just set.  Remove from pans after a minute or so and cool on wire racks. 

Blueberry Cobbler made by Sandi

1/4 cup butter or margarine, softened
1/2 cup sugar
1 cup flour
2 tsp. baking powder
1/2 cup milk
2 cups fresh or frozen blueberries (or any other fruit)
3/4 cup raspberry or apple juice
ice cream or whipped cream, (optional)

In a mixing bowl, cream the butter and sugar.  Combine the flour and baking powder; add to the creamed mixture alternately with the milk.  Stir just until moistened.  Pour into a greased 1 1/2 quart baking pan.  Sprinkle with blueberries.  Pour juice over all.  Bake at 350 degrees for 45-50 minutes or until golden brown.  Serve warm; top with ice cream or whipped cream if desired.  Makes 6-8 servings.

Foods From Across the USA

Alaska

 SALMON DIP made by Stacey

1 (15 1/2 oz) can pink salmon, drained well

8 oz. cream cheese, softened

1 Tbsp. lemon juice

2 Tbsp. onion, finely chopped

1 Tbsp. horseradish

1 tsp. liquid smoke

Drain salmon very well.  Bones and skin may be used if desired.  Using fork combine salmon, cream cheese, lemon juice, horseradish and liquid smoke until well blended.  Refrigerate until needed.  Let sit at room temperature about 5 minutes before serving to improve spreadability.  Use more or less onion, horseradish or liquid smoke according to personal taste preference.  Serve with crackers or party breads.  Serves 12-15.

 Hawaii

 Hawaiian Meatballs made by Lois

1 1/2 pounds ground beef

2 eggs

4 Tbsp. cornstarch

1 onion, minced

1/4 tsp. pepper

1/4 tsp. nutmeg

1 tsp. salt

1/4 tsp. garlic powder or minced garlic

2 Tbsp. salad oil

1 1/4 cups pineapple juice

1 Tbsp. soy sauce

e Tbsp. vinegar

1/3 cup water

1/2 cup brown sugar

2 cups fresh pineapple and papaya chunks

2 green peppers, cut bite-size

Blend together the beef, eggs, t tsp. of the cornstarch, onion, pepper, nutmeg, salt and garlic.  Form into 1 inch balls.

Heat oil in skillet and brown the meatballs on all sides.

In a large saucepan add the remaining cornstarch, soy sauce, vinegar, water, and brown sugar and pineapple juice.  Cook until thickened; stirring constantly.  Add meatballs, fruit, and peppers.  Cook for 5 minutes or until fruit is well heated.  Yields 4 to 6 servings. 

Louisiana

 Crock Pot Jambalaya made by Stacey

12 oz. skinless chicken breasts, cut into 1 inch cubes

2 celery stalks, chopped

1 can diced tomatoes (14.5 oz.)

1/2 cup chicken stock

2 tsp. fresh chopped thyme

1 Tbsp. fresh chopped basil

1 Tbsp. Tabasco

1 pound, peeled and deveined shrimp

3/4 lb. andouille sausage

1 yellow onion chopped

3 cloves minced garlic

1/3 cup tomato paste

1 Tbsp. dried parsley

1/2 Tbsp. oregano

1/2 Tbsp. salt

Place all ingredients in a crock pot (except for the shrimp) and cook on high for 4 hours.  Add the shrimp and cook an additional 30 minutes.  Serve over rice or combine with enough rice for desired consistency.

Indiana

 Corn Soup made by Diane

10 ears sweet corn

2 medium onions

1 Tbsp. vegetable oil, olive oil, or butter

1 tsp. salt plus more to taste

1 medium potato

4 cups water or broth

Optional garnishes - roasted chile, chopped cilantro, diced avocado, diced tomato

Using a large hole grater over a very large bowl, grate off the corn kernels.  Use the blunt side of a knife blade to scrape the remaining liquid and corny bits into the bowl after you grate each cob.  Set aside this luscious raw corn puree.  Chop the onions.  In a large pot heat oil or butter over medium heat.  Add onions and 1/2 tsp. salt.  Cook, stirring occasionally, until onion wilts, about 3 minutes.  Meanwhile, peel and chop the potato.  Add potato and water or broth to pot.  Bring to a boil.  Cook until onions and potatoes are very soft, about 10 minutes.  Add corn.  Cook until heated through, about 2 minutes.  Puree with an immersion blender or in a blender or food processor (do this in small batches to avoid splashes and burns.)  Add salt to taste.  Do this at the temperature at which you plan to serve the soup; chilled soup will need more salt than hot soup because cold dulls flavor.  You will need to add a fair amount of salt if you used water as your base liquid.  Keep adding salt, about 1/4 tsp. at a time, and tasting until you notice a jump in the corny flavor.  Garnish with roasted chile, avocado, tomato, or cilantro if desired.  Makes 4-6 servings.

New Mexico

Salsa made by Barb

New Jersey

 

 Hoagies made by Lori

Sauce:

1/4 cup paprika
1 cup oil
1/4 cup vinegar
1 Tbsp. sugar
1/4 Tbsp. dry mustard
Mix all together until smooth.

Layer Ham, provolone, cappacola, and salami on sub bread.  Add lettuce, tomato, and onion slices on top.  Right before serving add the sauce and serve.  

Ohio (Northwest Ohio)

 Shredded Chicken Sandwiches made by Andrea

4 pounds cooked and shredded chicken - I used breasts but you can also add dark meat

1 - 1/2 cans cream of chicken soup

10-15 saltines, crushed

left over broth from cooking the chicken

Add the soup to the shredded chicken and add enough broth to make it just slightly soupy but not runny.  Add the crushed saltines until it is a good consistency to put into a bun.  

Note:  These sandwiches were served at almost every restaurant where I grew up in Tiffin, Ohio.  They are a staple at all parties also. 

Minnesota

Minnesota Wild Rice and Pork Sausage Casserole made by Judi

1 cup wild rice (I used 2 packages of Uncle Ben's in the pouch)

1 cup chopped celery

1 medium onion, diced

1 lb. pork sausage (I used Jimmy Dean)

salt and pepper to taste

1 cup water (See below)

1 can cream of mushroom soup

I added approximately 1/4 cup chopped red pepper

Prepare rice.  Boil vegetables in water and save 1 cup of the water.

Brown sausage and crumble.  Mix all together and bake at 325 degrees for approximately 1 1/2 hrs. 

Pennsylvania

 Pennsylvania Dutch Green Beans made by Judi

16 oz. can green beans (you can use fresh if you par boil them)

3 strips of bacon - cooked and crumbled

1 small onion - sliced or chopped

2 tsp. cornstarch

3/4 tsp. salt (I use less)

1/4 tsp. dry mustard

1 Tbsp. brown sugar

1 Tbsp. vinegar

1 hard boiled egg - chopped or sliced

Fry bacon and crumble.  Drain but reserve 1 Tbsp. bacon grease.  Brown onion in bacon drippings.  Stir in cornstarch, salt and dry mustard.  Drain beans reserving 1/2 cup liquid.  Stir liquid into a skillet and cook stirring until mixture boils and thickens.  Blend in brown sugar and vinegar.  Add green beans until warm and coated with sauce.  Garnish with bacon and egg. 

Ohio (Cincinnati)

SKYLINE CHILI made by Diane

3 lbs. lean hamburger, don't brown, chop up

2 quarts water

2 large onions, chopped

2 (16 oz) kidney beans

29 oz. can tomato sauce

1/2 tsp. allspice

1/2 tsp. garlic powder

1/2 tsp. ground cloves

4 Tbsp. chili powder or more

2 Tbsp. vinegar

2 tsp. cinnamon

2 tsp. Worcestershire sauce

1/2 oz. unsweetened baking chocolate squares

1 1/2 tsp. salt

4 drops Tabasco sauce

In an 8 quart kettle combine hamburger, water and onions; simmer for 30 minutes.  Then add remaining ingredients.  Simmer for 2 or 3 hours, uncovered.  Serve with steamed buns, hot dogs, onions and cheese or serve over spaghetti noodles, onions and cheese.  Makes 6 pints.

New York

 New York Style Cheesecake made by Lori

Cheesecake:

4 8 oz. Philly cream cheese

1 1/2 cups sugar

3 eggs

1 tsp. vanilla

1 cup sour cream

Crust:

2 cups crushed graham crackers

3 Tbsp. sugar

1/2 cup melted butter

Topping:  

1 cup sour cream

1/4 cup sugar

Mix filling in a bowl and beat until smooth.  Make crust and press into a spring form pan.  Add the filling and bake for 45 minutes at 350 degrees.  Mix the topping ingredients together and put on top of the cheesecake when you remove it from the oven.  It will make a nice glassy shiny appearance.  Bake for 10 more minutes. 

Michigan

 

 Cherry Chip Cookies made by Susie

Buy a quality premade chocolate chip cookie dough.  This one came from Whole Foods and is made by Immaculate Baking Company.  Chop up dried cherries and add to the mix.  Bake as per package directions.

Florida

 

 Key Lime Cupcakes made by Judi

Cupcakes:
1 lemon cake mix
1 3/4 oz. package lime jello
3/4 cup water
1/3 cup key lime juice
1/3 cup vegetable oil
3 eggs
2 drops green food color (optional)
Glaze:
1 cup powdered sugar
2 1/2 Tbsp. lime juice
Frosting:
1 package softened cream cheese
1/4 cup soft butter
1 tsp. vanilla
3/12 cup powdered sugar
Garnishes:
graham cracker crumbs
grated lime peel
coconut



Mix and beat together the ingredients and put into cupcake liners.  Makes approximately 18-20 cupcakes.  Bake at 350 degrees for 17-22 minutes.  Prepare the glaze by mixing together and then poke holes in the cupcakes and drizzle over the top.  Mix the frosting ingredients together and when cupcakes are cool spread on the top.  Garnish if desired.

 Ohio

 Buckeyes made by Andrea

1/2 cup butter, melted
1 pound confectioners' sugar
1 1/2 cups peanut butter
1 tsp. vanilla
2 cups chocolate chips
1 Tbsp. shortening


GO BUCKS!