Chocolate Covered Cherry Minis

Growing up, my mom made a fruit salad that I loved.  It had peaches, pineapples, strawberries, bananas all mixed in a vanilla pudding & Tang sauce.  Delicious. 

But the best ingredient was maraschino cherries.  My mom would have to buy the largest jar she could find because my sister and I would fight over them.  20 years later and we still fight over the cherries.

So when my sisters birthday came around this year, I knew I had to somehow incorporate our lifelong competition into her dessert.  So I took another favorite of ours, the chocolate covered cherry, and turned it into a cupcake.

INGREDIENTS FOR CAKE:
1 box chocolate cake mix
2 eggs
1/2 cup butter, softened
1/4 cup sour cream
1/2 cup chocolate milk*
Maraschino cherries - enough to include one with each cupcake - I used 48

INGREDIENTS FOR CHERRY FROSTING:
8 oz sour cream
3/4 of a 8 ounce tub of whipped cream
1 & 1/2 cups powdered sugar
4 tablespoons cherry juice for the jar of Maraschino cherries


INSTRUCTIONS:
1. Preheat the oven to 350 degrees.  Line a mini muffin tin with baking cups.
2. In a large bowl, whisk together the eggs, butter, sour cream and milk until blended.
3. Add the cake mix and beat with a mixer on medium speed for about 2 minutes.
4. Fill the baking cups halfway full with the cake mix.
5. Place one cherry in the center of each cupcake.
6. Bake for 10-15 minutes or until a toothpick inserted in the cupcake comes out clean - just remember the cherry is there in the middle :)
7. Let the cupcake cool for a few minutes in the pan and then allow them to cool completely on a wire rack before frosting.

While the cupcakes are cooling (or baking, whichever works for you) make your frosting:
1. In a large bowl, combine the sour cream, whipped cream, powdered sugar and cherry juice.
2. Beat with chilled beaters on medium speed until fluffy - it took a few minutes to get it fluffy.
3. Store in the refrigerator until ready to use.

NOTES:
*You can use regular milk in making the cupcakes - I simply like to use chocolate milk when making a chocolate cake - I think it enhances the chocolate flavor.


Any family food fights in your house?

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 THIS RECIPE PROUDLY LINKED TO: Crazy For Crust

Spinach Cheese Dogs

Even though Princess P likes everything that is included in this recipe, I couldn't get her to eat it all combined in the wrap.  She just wanted nothing to do with it.

But luckily I have the Hubs, my walking garbage disposal ~ No food goes to waste in this house :)

INGREDIENTS:
1 can (4 ounces/4 rolls) crescent rolls
4 hot dogs
2 slices cheese
4 fresh spinach leaves


INSTRUCTIONS:
1. Preheat oven to 350 degrees.
2. Separate the crescent rolls into triangles.
3. Slice the cheese diagonally.
4. Lay the cheese triangle on top of the crescent roll so that the points of both the cheese and roll are facing away from you.
5. Lay the spinach leaf on top of the cheese.
6. Place the hot dog on top of the spinach.
7. Wrap the dough around the hot dog.
8. Place on an ungreased cookie sheet and bake for 10-12 minutes or until golden brown.



RECIPE INSPIRED BY: Pillsbury

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Spicy Ranch Chicken

The sauce on this dish was actually really good but it almost took on a honey mustard taste rather than a ranch taste.  So if you aren't a huge fan of honey mustard I probably wouldn't give this one a try...

I served the chicken with roasted red potatoes and they were absolutely delicious dipped in the extra sauce!!

INGREDIENTS:
1 pound chicken tenderloins
2/3 cup ranch dressing
1/3 cup spicy brown mustard
3 tablespoons brown sugar


LETS COOK:
In a small bowl, combine the dressing, mustard and brown sugar.  Stir until most of the large clumps of sugar are broken apart.  Place your chicken in a gallon Ziploc bag and pour all but 1/2 cup of the dressing mix over the chicken.  Seal the bag and gently toss to coat the chicken.  Place in the refrigerator and allow the chicken to marinate for 4-5 hours or up to overnight.

Cook chicken in a non-stick skillet over medium high heat until done - chicken is no longer pink and juices run clear.  The outside of the chicken will be well browned.

Serve chicken with reserved 1/2 cup dressing mix as dipping sauce.*

*Optional - While the chicken is cooking heat the reserved 1/2 cup of dressing mix in a small saucepan over low heat, stirring occasionally.  Spoon over cooked chicken.



RECIPE INSPIRED BY: French's











Print Friendly LIKE Mom on Facebook ~ FOLLOW Mom on Twitter ~ FOLLOW Mom on Pinterest  Like This Recipe?You Might Also Like These ~ BBQ Ranch Pasta Salad Chicken Pasta Salad Chicken Sliders w/ BBQ Mayo