Surprise filled cupcakes is another loved family recipe.  This recipe came from my  Jr. league cookbook called "A Pinch of Salt Lake".  If you ever see one buy it, it's a good one.  I saw one in perfect condition at the D.I. last year, and snatched it right up.  Do you have a favorite recipe that when you make it, you always have a request for the recipe?  well this is one of those.   I have an opinion on sharing recipes. Remember It's just MY opinion.  I think  people who won't share a recipe are "Insecure Cooks".   I know there are the exceptions.  But in general I think if someone asks for a recipe it's a complement. don't you?  If you think differently, let us know your opinion on the subject.

On to the recipe.  This recipe is very versatile.  can be doubled, made into cakes with the filling dolloped in.  The original recipe doesn't use a frosting.  But, what's a cupcake without frosting.  If you are transporting them then leave the frosting off.  They do well stacking one on top of the other.  A friend asked for the recipe to make for a family reunion.  I think she made alot.  So lets get going and make some cupcakes.         Bon appetite Peggy


Surprise Filling

8 oz cream cheese, room temp
1/3 cups sugar
1 egg
pinch salt
6 oz semi-sweet chocolate chips

mix filling ingredients together in a  bowl and set aside.



Surprise filled Cupcakes

makes about 24 cupcakes

3 cups flour
2 cups sugar
4 TBS. cocoa
2 tsp. baking soda
1 tsp. salt
2 TBS. cider vinegar
2 tsp. vanilla
2 cups water

Use cupcake liners in your muffin tins.  Mix first 5 ingredients into a large bowl.  Gradually add next 4 liquid ingredients and beat for 2 minutes at medium speed.  Fill each liner 1/2 full with batter. Drop 1 tsp (about) on top of each cupcake.  Bake at 350 for 15-20 minutes, being careful not to over cook.

If you choose to frost them.  Use your favorite chocolate butter cream

If you ask me the definition  of comfort food it's pasta, sausage and a yummy sauce.  This Nelson comfort food has hit the spot with our family for years.  It's really FAST and  SIMPLE to make.  And as you know i stand by and guarantee every recipe I put on my blog.   I hope you try it and give me your feed back.  I have made this recipe with different types of noodles like quinoa noodles, 100% whole wheat noodles.  Just make sure they have little twist and turns to hold the yummy sauce  This time I made it with fat free half and half.  So have fun ! This recipe will be a favorite "go to meal" with your family too.  Bon Appetite , Peggy

Farfalle With Sausage Tomatoes and cream

 serves  6

2 Tbs. olive oil

1 pound sweet Italian sausage casing removed ( I like to use hot Italian sausage)

1/2 tsp. dried crushed red pepper flakes

1 med onion, chopped

3 garlic gloves, minced

1 28 oz can crushed tomatoes with added puree

1/2 cup whipping cream

1 lb. farfalle (bow tie pasta)

1/2 cup chopped fresh basil

grated romano or parmesan cheese.  

Heat oil in a heavy large skillet.  Over medium heat, sauté sausage and crushed pepper  until sausage is no longer pink, breaking into chunks while cooking.  Add onions and garlic and continue to cook for 3 more minutes.  Add tomatoes and reduce heat to low simmer until all ingredients are combined and mixture thickens.  Add cream and correct seasonings.  (Remember it's important to taste your food)

Meanwhile cook pasta in a large pot of salted water.  Cook pasta until tender but still firm to bite ( Al-dente).  drain pasta reserving 1 cup liquid.  In a large bowl or pan combine pasta and sauce,  adding liquid 1/4 cup at a time if sauce seems to dry.  Sprinkle with basil and and cheese

This cheese bread completes the meal.

Three Cheese Garlic Bread

2 Tbs. mayo
2 Tbs. butter
1 garlic glove, minced
1 1/3 cups crumbled feta
1 1/4 cups grated parmesan cheese (divided)
1/2 cup grated (packed) monterey jack cheese
1/2 cup chopped green onions
Rustic bread (like ciabatta) sliced

Position rack in the middle of oven.  Preheat oven to 450.  Mix first 3 ingredients in bowl.    Mix in feta, 1/2 cup parmesan,  jack cheese and green onions.  Spread each  slice of bread with about 2 Tbs cheese mixture.  sprinkle with parmesan cheese,  You need to press to adhere to bread.  Place on baking sheet and sprinkle with salt and pepper.  Bake until cheese is golden and bubbly.  Careful not to burn.

Just thinking about Roz and Thad today.  Last Saturday they moved into their beautiful new home in Trussville Alabama.  Then I ran across my favorite wedding picture of them standing in front our our "65" Ford pick-up.  Love them both..I mean them and the truck.  Good luck ya'll

As I look outside at the rain, yes I said rain.  I agree rain in January in Utah is weird, strange and bizarre. Luckily it's snowing in the mountains.  I still miss the snow in my yard, not to mention to much rain isn't great for the Lavender.  Anyway it's' certainly a good day for a nice hot bowl of Chili.  My friend Mel gave me her cookbook for Christmas.  It was a group effort by her and some friends.  I don't know about the other gals but Mel is an awesome cook.  So I knew I could find something good in her cookbook.  And I did,  the recipe for "Creamy White Chili" is a definite winner.  My family said is was blog worthy, so I had to share.  Isn't Super Bowl sunday coming up.  This would be a real crowd pleaser.  I doubled this recipe and plan on taking the other half to a friend.  It would also freeze well.  Happy new year, and happy cooking.   Bon Appetite,  Peggy


CREAMY WHITE CHILI

1 lb. chicken
1 med. onion chopped
1 clove garlic
1 Tbs. veg. oil
1 can 14 oz chicken broth
2 cans 15 oz white beans, drained
1 can 4oz diced green chilies
1 tsp. salt
1 tsp. oregano
1/4 tsp. cayenne pepper
1 tsp. ground cumin
1/2 tsp. black pepper
1 cup sour cream
1/2 cup half and half
a couple dashes of tabasco
taste to correct seasonings

In a large heavy pan heat oil and add onions, chicken and garlic.  Sauté until chicken is no longer pink.  Add broth, beans, spices and chilies, Stir and bring to a boil, then reduce heat and simmer uncovered for 30 minutes.  Remove from heat and stir in sour cream and half and half.  We crumbled tortilla chips in the bottom of our bowl for an added texture.  yum

* I used low fat sour cream and non-fat half and half