Mix cake mix according to recipe on box. Fill cupcakes 3/4 full.
Mix center filling:
Mix egg with cream cheese and sugar.
Add chocolate chips or butterscotch chips; mix well.
Put 2 teaspoons of filling in center of each cupcake.
Bake 20 minutes.
Cool and frost/decorate as desired.
Enjoy! ;).
r until toothpick inserted into cupcake comes out clean.
Gently
ups with paper liners.
Cupcake Mix:
Beat 3 eggs
ined Texas Muffin (or regular cupcake) tin, filling each one about
low cooker, setting down the stuffed potatoes in a single layer
ou are making the ITALIAN STUFFED GREEN PEPPERS you will also
lace on top of the cupcake.
Enjoy!
Preparation of Squash:
Trim stem and blossom ends of squash. Wash squash; cut necks off squash, cutting necks into 1-inch pieces.
Bulb end of squash will be stuffed.
Core bulb end of squash or use in another recipe.
Squash core more easily when they are at room temperature.
To core squash, use a vegetable/apple corer.
Try not to puncture holes in squash while coring.
our fruit filling can be stuffed into.
In a small
In a large bowl mix the ground beef, rice, tomatoes, worcestershire sauce, ketchup and pepper together.
Wash and clean out the peppers.
Save the tops of the peppers.
Stuff each pepper with a good amount of the ground beef mixture.
Nestle the peppers into the crockpot and place the pepper lids on top of the stuffed peppers.
Pour 1/3 cup of water around the bases of the peppers.
Cook on low 6-8 hours.
I cooked mine for 8 hours and they were perfect.
s just the way stuffed cabbage is. Each stuffed leaf will be
5 minutes before proceeding with recipe (this gets rid of most
f you are doubling the recipe).
In large bowl, combine
Cook shells according to package.
Drain.
Cook creamed spinach (follow package directions.)
Empty spinach pouches into large bowl and cool.
Stir in Ricotta cheese, Mozzarella, salt and pepper.
Stuff each shell with tablespoon of cheese mixture.
In skillet, cook ground beef.
Stir in jar of spaghetti sauce.
Put stuffed shells in casserole and pour sauce over.
Bake at 350\u00b0 for 30 minutes or until bubbly.
Brown beef in skillet with onion.
Stir in 1/4 cup of the Greek dressing, rice, parsley and salt.
With shiny surface of leaf down, place 1 tablespoon of the meat mixture in center of each leaf.
Fold edges of leaf toward center and roll up.
Place in large skillet.
Pour remaining 3/4 cup dressing over stuffed leaves and simmer over low heat until liquid is absorbed, about 5 minutes.
Cover and chill.
Makes 20 servings.
ote: The peppers can be stuffed earlier in the day and
s used up.
This recipe makes between 10 to 14
NTO A PAN, FRY THE STUFFED CABBAGE LEAVES UNTIL GOLDEN BROWN
br>I always double this recipe so I can give some
ome cayenne pepper.
Put stuffed mushrooms in a lightly oiled