February 7, 2008
posted by Amber at 9:50 AM

3 cups Biscuit baking mix
1 cup White Sugar
2 1/2 tsp Baking Powder
1/2 cup Yellow Cornmeal
3 Eggs
1 1/4 cups Milk
1 cup Butter, melted
2 cups frozen Corn Kernels, thawed (optional)

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan. In a large mixing bowl, combine baking mix, sugar, baking powder and cornmeal. In a separate bowl, whisk together the eggs, milk and melted butter until creamy. Stir in flour mixture until blended. Fold in frozen corn if using. Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the bread comes out clean. Serve warm.
Submitted by: Tracy


February 1, 2008
posted by Amber at 1:50 PM

1 pkg (2-layer size) Yellow Cake Mix
1 cup cold Milk
1 pkg (4-serving size) Jell-O Vanilla Instant Pudding
1½ cups thawed Cool Whip whipped topping divided
(I just used whipped whip cream)
4 squares Baker's semi-sweet chocolate
(I used 1 cup chocolate chips)

Preheat oven to 350F. Prepare cake batter and bake in 24 muffin cups as directed on package. Cool 10 in pans. Remove to wire racks;cool completely. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min to thicken.

Meanwhile, using a serrated knife, cut cupcakes horizontally in half. Gently stir ½ cup whipped topping into pudding. Spoon about 1 tbsp of pudding mixture onto bottom half of each cupcake; cover with top of cupcake.

Microwave remaining 1 cup whipped topping and the chocolate in small microwaveable bowl on HIGH 1½ min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Frost each cupcake with about 1½ tsp. of chocolate mixture. Refrigerate at least 15 min. before serving (if you can wait that long, I know I couldn't). Store in refrigerator. ENJOY!!
Submitted by: Anita