Raspberry Kissed Lemonade Cupcakes

Cupcakes:

18 1/4 oz box lemon flavor cake mix
2 t sugar free lemonade mix
1/4 t ground nutmeg
1/2 c sour cream
3 large eggs
1/2 c seedless raspberry preserves

Lemonade Buttercream Icing

4 c sifted confectioners' sugar
2 t sugar free lemonade mix
6 T unsalted butter, melted
fresh raspberries (optional)

Preheat oven to 350. Line 20 muffin cups with paper liners. In large bowl with electric mixer, combine cake mix, lemonade mix, and nutmeg. Add 1 c water, sour cream and eggs. Beat on low speed for 30 seconds, until blended. Increase speed to medium and beat for 2 minutes more, occasionally scraping bowl. Spoon batter into prepared muffin cups, filling halfway. Place a scant teaspoonful of raspberry preserves in the center of the batter in each cup. Spoon remaining batter on top. Bake for 20 minutes or until tops spring back when lightly touched. Cool cupcakes 5 minutes in pan, then remove cupcakes to wire rack to cool completely.
For icing, combine confectioners sugar, lemonade mix, melted butter, and 2 T water in medium bowl with electric mixer, beating on medium speed until blended. Add more water as needed, until icing reaches creamy spreading consistency.
Swirl icing on top of each cooled cupcake, leaving a slight depression in the center. Spoon remaining raspberry preserves into the depression in each iced cupcake. Top with raspberries as desired.

Close To A Candy Bar Cupcake

Cupcakes:
18 1/4 oz box chocolate cake mix
1/3 c veg oil
3 large eggs
1/2 cup mini semisweet choc chips

Filling and Frosting:
8 oz cream cheese, room temp.
2 c sifted confectioners' sugar
1/3 c creamy peanut butter
3 T buttermilk
1/3 c sweetened flaked coconut, toasted
1/3 c honey-roasted peanuts, coarsely chopped

Preheat oven to 350. Grease 18 muffin cups or line with paper liners. In large bowl with electric mixer, beat the cake mix, 1 1/3 c water, oil, and eggs on medium speed for 2 minutes. Stir in choc chips.
Fill muffin tins two thirds full. Bake about 25-28 minutes, or until a cake tester comes out clean when inserted into the center of a cupcake. Cool 5 minutes in pans, then transfer cupcakes to wire rack to cool completely. Meanwhile, prepare filling and frosting. In large bowl with electric mixer, beat cream cheese and confectioners sugar until fluffy. Add peanut butter and buttermilk; beat well.
To fill cupcakes, insert a paring knife into top of each cupcake, making a small hole in the center. Spoon a third of the peanutbutter mixture into a zip-top plastic bag. Snip off a small corner at the bottom. Divide filling among holes in tops of cupcakes.
Frost tops with remaining peanut butter mixture. Garnish tops with toasted coconut and peanuts.

Overnight Breakfast Casserole

4 large eggs, beaten
1 1/2 lbs ground sausage, browned and drained
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese
3 cups milk
8 slices bread, cubed
3/4 teaspoon dry mustard
10 3/4 ounces cream of mushroom soup (1 can)



Directions:

1. Arrange bread in an ungreased 13x9" baking pan, Add cheese and sausage

2. Mix eggs and 2 1/2 cups milk together, pour over bread.

3. Cover with aluminum foil; refrigerate overnight.

4. Combine remaining ingredients; pour over bread mixture.

5. Bake uncovered at 300F for 1 1/2 hours.