BUTTERFINGER CUP SUNDAE CUPCAKES

So whether you make these cupcakes or just fill a bowl with new Butterfinger Cups I promise they will score big at your next party!

Here is the recipe I used to make these amazing Butterfinger Cup Sundae Cupcakes.

TATOR TOT CASSEROLE

This yummy Tater Tot Casserole is one of our favorite freezer meals because it is so easy to mix up a double or triple batch of the meat mixture and layer with tater tots in disposable aluminum pans for freezing and simple reheating. If you freeze this meal for future use, make sure to label appropriately. If stored in an aluminum pan cover with plastic wrap and aluminum foil to seal properly and label well. This meal lasts for up to 4 months in the freezer. To heat, simply remove plastic wrap/foil/lid and place in oven at 350 degrees for 45 minutes to 1 hour.

Tater Tot Casserole

Ingredients:

1 Large Bag Tater Tots

1 Pound Ground Meat (we use turkey but you can use beef if you prefer)

2 Cups Shredded Cheddar

1 Can Cream of Mushroom Soup

1 Onion Chopped

1 Bell Pepper Chopped

1 Teaspoon Garlic Powder

1 Teaspoon Onion Powder

1 Teasppon Paprika

1 Teaspoon Black Pepper

1 Teaspoon Salt (divided)

1 Tablespoon Olive Oil

Directions:

Pre-heat oven to 350 degrees

In a large skillet, heat olive oil and cook onion and bell pepper for 5-6 minutes or until tender.

Add ground meat and cook until browned and no longer pink.

Mix in cream soup, garlic powder, onion powder, paprika, black pepper and half of salt cooking for an additional 2-3 minutes.

Remove from heat.

Pour meat mixture into bottom of 9×13 casserole dish. 237.jpg37 Tater Tot Casserole (Freezer Cooking Meal)

Sprinkle half of cheese on top of meat mixture.

Place tater tots in even layer over meat mixture. (Great for kids to help with)

Sprinkle the top with remaining salt and cover with remaining shredded cheese. 336.jpg36 Tater Tot Casserole (Freezer Cooking Meal)

Bake at 350 degrees for 35 minutes or until bubbling and cheese is melted.

PEANUT BUTTER AND CHOCOLATE CAKE

Chocolate Cake

1-1/4 cups all-purpose flour

1 cup sugar

3/4 cup unsweetened cocoa powder

1-1/2 tsp. kosher salt

1 tsp. baking soda

1/4 cup vegetable oil

1 tsp. vanilla extract

1/2 cup finely chopped semisweet chocolate

Preheat oven to 350 degrees F.

Coat bottom and sides of an 8 x 8 x 2 cake pan with nonstick spray

Whisk flour and next 4 ingredients in a large bowl.

Add oil, vanilla and 1-1/4 cups water; whisk until smooth.

Fold in chopped chocolate.

Scrape into prepared pan. Bake 35-40 minutes or until tester comes out clean.

Let cool completely before frosting.

Peanut Butter Buttercream

1/2 cup sugar

1/4 cup egg whites (from 2 large eggs)

1-1/2 tsp. vanilla

1/4 cup creamy peanut butter

6 Tbsp. chilled, unsalted butter, cut into 1/4" cubes

Pinch of salt

Combine sugar and egg whites in a medium bowl set over a saucepan of simmering water. Whisk constantly until sugar dissolved and mixture is hot to the touch, 4-5 minutes. Remove from heat.

Using an electric mixer, beat on high speed until cool and thick, 5-6 minutes.

 Beat in vanilla and peanut butter.

With mixer running, add butter a few pieces at a time beating to blend between additions. Add a pinch of salt.

 Spread peanut butter buttercream over top and garnish with chopped chocolate.

I had a Hershey bar with almonds and g

PINAPPLE CHEESECAKE CUPCAKES

PINEAPPLE CHEESECAKE CUPCAKES

INGREDIENTS FOR GRAHAM CRUST:

1 cup graham cracker crumbs

1 tbsp. granulated sugar

¾ stick melted butter

INGREDIENTS FOR CHEESECAKE:

2 8oz. packages of cream cheese (softened)

½ cup granulated sugar

2 tbsp. pure vanilla extract

2 eggs (beaten)

INGREDIENTS FOR PINEAPPLE TOPPING:

1 20 oz. can crushed pineapple (drained)

2/3 cup brown sugar

½ stick butter

INGREDIENTS FOR WHIPPED CREAM:

1 cup heavy whipping cream

¼ cup confectionate sugar

2 tsp. pure vanilla extract

EQUIPMENT:

12 Reynolds StayBrite baking cups

Baking tin

Mixing Bowls

Hand mixer

READY, SET GO:

Pre-heat oven to 300 degrees

Line baking tin with Reynolds StayBrite baking cups

To make the graham crust, in a bowl with a whisk gently whisk together the graham cracker crumbs, melted butter and granulated sugar

Press the graham crust ¼ up the baking cups and set aside

To make the cheesecake, in a bowl with a hand mixer on medium mix the cream cheese, granulated sugar, vanilla extract and eggs until smooth

Pour cream cheesecake mixture in Reynolds StayBrite baking cup about ¼ up the baking cups

Place cupcakes in the oven and cook for 30 minutes, when done remove from oven and allow to completely cool inside baking tin

While the cupcakes are baking make the pineapple topping by adding the drained crushed pineapple, brown sugar and unsalted butter to a medium sauce pan over high heat, stir and allow to come to a boil, once at a boil turn heat to low and allow to simmer for 5 minutes and then set aside

Once cupcakes and pineapple topping are cooled, add pineapple topping to the top of the cupcakes and refrigerate for a minimum of 30 minutes

To make the whipped cream, in a mixing bowl add the heavy whipping cream, confectionate sugar and vanilla extract and mix with hand mixer on medium for 2-3 minutes or until the whipped cream forms peaks

Top the cupcakes with whipped cream, ENJOY and LOVE YOUR aweSome sELF!!