Off-the-Road Car Cake

Car buffs to little boys will race to see and eat this cake!

Prep Time:25 min
Start to Finish:2 hr 15 min
Makes:16 servings
7 Ratings : 0 Reviews : Rate/Review Recipe

1 package Betty Crocker® pound cake mix
3/4 cup water or milk
2 eggs
1 1/2 tubs Betty Crocker® Rich & Creamy vanilla ready-to-spread frosting
Food color
Tray or cardboard, 13x9 1/2 inches, covered
4 creme-filled chocolate sandwich cookies
1 tube (0.68 ounce) Betty Crocker® black or brown decorating gel
Black and yellow licorice beans
1 white gum ball
2 red gum balls
Silver nonpareils

1. Heat oven to 350ºF. Grease and flour 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches. Make cake mix as directed on package, using water or milk and eggs. Pour into pans.

2. Bake 33 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.

3. Cut and remove 3 inches from end of 1 loaf. Position pieces as shown in diagram for desired automobile. Freeze cut pieces uncovered about 1 hour for easier frosting if desired.

4. Reserve 1/2 cup of the frosting. Tint remaining frosting with food color. Place whole loaf on tray. Frost top with 1/3 cup tinted frosting. Top with cut layer, positioning for desired car. Trim corners for more rounded look if desired. Attach cookies for wheels, using small amount of frosting. Draw outline of windows with sharp knife. Frost windows and hubcaps with reserved white frosting. Frost sides and top of car with remaining tinted frosting, building up around wheels for fenders.

5. Outline windows, hood, doors and bumpers with decorating gel. Use licorice beans for grill, door handles and signal lights. Cut gum balls in half; use for headlights and taillights. Make spoke markings on wheel with knife. Press 1 silver nonpareil in center of each wheel. Use silver nonpareils for hood ornament if desired. Silver nonpareils are not edible; remove them before eating cake.

Nutrition Information:
1 Serving: Calories 305 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 6 g); Cholesterol 40 mg; Sodium 230 mg; Total Carbohydrate 49 g (Dietary Fiber 0g); Protein 2 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4 %; Iron 4 % Exchanges: *Percent Daily Values are based on a 2,000 calorie diet.

How To Before frosting, brush off any crumbs from cake surfaces. Then create a “base” by spreading with a very thin coat of frosting. This prevents any cake crumbs from disturbing your perfectly frosted cake!

Ball Game Cupcakes

Recipe from betty crocker

Celebrating a win? Score big with sweet and sporty ball game cupcakes.

Prep Time:35 min
Start to Finish:1 hr 55 min
Makes:24 cupcakes
18 Ratings : 3 ReviewsRead Reviews

1 box Betty Crocker® SuperMoist® yellow cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
1 cup miniature semisweet chocolate chips
1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
Assorted colors Betty Crocker® decorating icing (in 4.25-oz tubes) or Betty Crocker® easy Flow decorating icing (in 6.4-oz cans)
Assorted food colors

1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 muffin cups. Make cake batter as directed on box--except gently stir chocolate chips into batter. Divide batter evenly among muffin cups (about 2/3 full).

2. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 30 minutes. Decorate as desired below. Store cupcakes loosely covered at room temperature.

Baseballs: Frost cupcakes with vanilla frosting. With black, red or blue icing, pipe 2 arches on opposite sides of cupcakes, curving lines slightly toward center. Pipe small lines from each arch to resemble stitches on a baseball.

Basketballs: Color frosting with yellow and red food colors to make orange; frost cupcakes. With black icing, pipe line across center of cupcake. On either side, pipe an arch that curves slightly toward center line.

Soccer Balls: Frost cupcakes with vanilla frosting. With black icing, pipe a pentagon shape in the center of cupcake, piping a few rows of icing into center of pentagon. Pipe lines from pentagon to edge of cupcake to resemble seams. With toothpick or spatula, spread black icing in center of pentagon to fill in the entire shape.

Tennis Balls: Color frosting with yellow and green food colors to make tennis-ball yellow; frost cupcakes. With white icing, pipe curved design to resemble tennis balls.

High Altitude (3500-6500 ft): Place paper baking cup in each of 30 muffin cups. Stir 2 tablespoons Gold Medal® all-purpose flour into dry cake mix. Increase water to 1 1/4 cups; decrease oil to 2 tablespoons. Bake 17 to 20 minutes.

Nutrition Information:
1 Serving: Calories 270 (Calories from Fat 110); Total Fat 13g (Saturated Fat 4 1/2g, Trans Fat 2g); Cholesterol 25mg; Sodium 200mg; Total Carbohydrate 38g (Dietary Fiber 0g, Sugars 29g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 4% Exchanges: 1/2 Starch; 2 Other Carbohydrate; 0 Vegetable; 2 1/2 Fat Carbohydrate Choices: 2 1/2 *Percent Daily Values are based on a 2,000 calorie diet.

Special Touch
Arrange cupcakes on green grass. To make grass, shake 1 cup coconut and 3 drops green food color in tightly covered jar until evenly tinted.

Italian Crock Pot Chicken

4 to 6 boneless, skinless chicken breasts
1 can (10 3/4 oz.) Cream of Chicken Soup (I also add a can of COM soup)
1 pkg (8 oz) cream cheese, softened
1 packet Good Seasons Italian Dressing Mix
I also add about 3/4 c. of milk to thin it out a bit.

Combine Soups, cream cheese (milk) and dressing mix. Pour over chicken in Crock pot and cook all day on low-heat. Server over noodles or rice.

Stuffed Green Peppers

2 large green sweet peppers
dash salt
3/4 pound ground beef, pork, lamb, or bulk pork sausage
1/3 cup chopped onion (1 small)
1 7 1/2 ounce can tomatoes, cut up
1/2 cup water
1/3 cup long grain rice
1 T Worcestershire sauce
1/2 t dried basil or oregano, crushed
1/2 cup shredded American cheese or monterey jack/cheddar blend

1. Halve sweet peppers lengthwise, removing stem ends, seeds, and membranes. Immerse peppers in boiling water for 3 minutes. Sprinkle insides with dash of salt. Invert on paper towels to drain well.

2. In a large skillet cook meat and onion till meat is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, water, uncooked rice, Worcestershire sauce, basil or oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to boiling. Reduce heat. Simmer, covered, for 15-18 minutes or till rice is tender. Stir in 1/4 cup of the cheese.

3. Fill peppers with meat mixture. Place in 2 quart square baking dish along with any remaining meat mixture. Bake at 375 about 15 minutes or till heated through. Sprinkle with remaining cheese. Let stand about 2 minutes, or until cheese is melted.

Tin Foil Dinners

Assorted chopped vegetables (large slices and pieces, mind you);
some of our favorites are: potatoes, carrots, onions (but bell peppers, mushrooms, squash, corn would be good too) anything would work
Hamburger Meat
Assorted seasonings, including salt, pepper, onion and garlic powder, thyme, marjoram, steak seasoning, etc.
Tin Foil

I usually like to boil my potatoes and carrots for 5-10 minutes, just so they are tender then...
Lightly spray your tin foil with cooking spray, or butter. Fill with veggies and meat and season generously. Fold tin foil over and tightly seal edges. Place on grill and cook until done, 10-20 minutes, depending on contents. This is a great family meal.. And there's no clean-up which is probably why it's one of my favorites!

Eggs Over Easy

Recipe courtesy Alton Brown
Show: Good Eats
Episode: Cable in the Classroom

2 eggs (the fresher the better)
1 tablespoon unsalted butter
Salt and pepper

Heat a small non-stick skillet over low heat and add butter. As soon as the butter stops foaming, crack the eggs into the pan. Lift the handle about an inch so that the eggs pool in the far corner of the pan. Hold for 30 seconds or until the whites start to set, then lower the handle and give the pan a jiggle just to make sure there's no sticking. Season with a pinch of salt and pepper and continue to cook over low heat until the whites become opaque. Jiggle to loosen the eggs, then lift the pan, holding it about a foot above the heat. Now, flip the eggs over by pushing the pan away and snapping upward simultaneously. Once the eggs start their somersault, raise the pan to meet them so that the exposed yolks experience the softest landing possible. The goal of course is to avoid breaking the yolks. If you succeed, count to 10 slowly then flip the eggs again, slide them onto a plate and serve. If the yolks do break, act like you meant them to, fry for another minute and serve. They'll still taste great.

Scrambled Eggs Unscrambled

Recipe courtesy Alton Brown
Show: Good Eats
Episode: Cable in the Classroom

5 eggs
5 tablespoons milk
1 pat of butter
Kosher salt
Ground pepper C
hives or parsley to garnish

In a small mixing bowl, combine eggs and milk with a fork. In a non-stick skillet, melt the butter over medium-low heat until it bubbles. Stir a pinch of kosher salt into egg mixture then pour into pan, stirring slowly with a heat resistant rubber spatula. As soon as curds begin to form, increase heat to high and instead of stirring, use the spatula to fold the eggs over themselves while gently shaking the pan with your other hand. As soon as no more liquid is running around the bottom of the pan, remove from the heat and serve. Season with fresh black pepper and garnish with fresh chives or parsley. Remember: if they look done in the pan, they'll be over-done on the plate.

Strawberry Salad

Prep Time: 15 min

Total Time: 15 min

Makes: 8 servings

2 bags (10 oz. each) torn romaine lettuce
2 cans (15 oz. each) mandarin orange segments, drained
4 cups sliced strawberries
1 medium red onion, sliced
1 cup Caramelized Almonds
1 cup Poppy Seed Dressing
TOSS lettuce with oranges, strawberries and onion in large bowl.
SPRINKLE with Caramelized Almonds.
ADD Poppy Seed Dressing; mix lightly. Serve immediately.

KRAFT KITCHENS TIPS
Serving Suggestion Serve with a whole wheat roll.

Jazz It Up For a quick main-dish salad, add 1 pkg. (6 oz.) OSCAR MAYER Grilled Chicken

Breast Strips.

Caramelized Almonds:

Prep Time: 5 min

Total Time: 1 hr 10 min

Makes: 8 servings, 2 Tbsp. each

1 cup PLANTERS Sliced Almonds
6 Tbsp. sugar
TOSS almonds with sugar in nonstick skillet; cook on medium-high heat until sugar is caramelized, stirring frequently.
SPREAD into single layer on greased baking sheet or sheet of wax paper; cool at least 1 hour.
BREAK into small pieces. Store in tightly covered container at room temperature.

Poppy Seed Dressing
Prep Time: 5 min

Total Time: 5 min

Makes: 14 servings, 2 Tbsp. each

1/2 cup sugar
1 tsp. salt
1 tsp. dry mustard
1/4 cup wine vinegar
1/2 cup olive oil
1/2 cup canola oil
1 Tbsp. onion juice
3 Tbsp. KRAFT Mayo Real Mayonnaise
4-1/2 tsp. poppy seed

BEAT sugar, salt, dry mustard and wine vinegar in medium bowl with wire whisk until well blended.
ADD olive oil, canola oil and onion juice; mix until well blended. Add mayo and poppy seed; mix well. Cover.
REFRIGERATE until ready to serve.

Striped Delight

Prep Time: 20 Min

Total Time: 4 hr 40 min

Makes: 24 servings, one square each

35 OREO Chocolate Sandwich Cookies
6 Tbsp. (3/4 stick) butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
2 Tbsp. cold milk
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
3-1/4 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling

PLACE cookies in food processor; cover. Process to form fine crumbs. Transfer to medium bowl. Add butter; mix well. Press firmly onto bottom of 13x9-inch dish. Refrigerate 10 min.

Meanwhile, beat cream cheese, sugar and 2 Tbsp. milk in separate bowl with wire whisk until well blended. Stir in 1-1/4 cups of the whipped topping. Spread over crust.

POUR 3-1/4 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Spoon evenly over cream cheese layer. Let stand 5 min. or until thickened. Spread remaining whipped topping over pudding layer.

REFRIGERATE at least 4 hours. Store leftover dessert in refrigerator.

Indoor S'Mores

5 cups miniature marshmallows

1/3 cup light corn syrup

6 Tbsp. margarine or butter

1 1/2 cups milk chocolate chips

1 tsp. vanilla

8 cups Golden Grahams cereal

1 cup miniature marshmallows

MELT 5 cups marshmallows, th ecorn syrup, margarine and chocolate chips in 3-quart saucepan over low heat, stirring constantly; remove from heat. Stir in vanilla. Pour over cereal in large bowl.

MIX quickly until completely coated with chocolate. Stir in 1 cup marshmallows.

PRESS mixture evenly in buttered 13x9x2-inch rectangular pan with buttered back of spoon. Let stand at leat 1 hour, or refrigerate if a firmer bar is desired. Cut into 2-inch squars. 24 squares.

Microwave Directions: Place 5 cups marshmallows, the corn syrup, margarine and chocolate chips in a large microwavable bowl. Microwave uncovered on High 2 to 3 1/2 minutes, stirring after each minute, until mixture is melted and smooth when stirred. Continue as directed above!