BANANA SPLIT CUPCAKES

Cupcakes
2 1/2 Cups All-purpose Flour
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
12 Tablespoons Unsalted Butter or Blue Bonnet  at room temp.
2 1/2 Cups Sugar
6 Eggs
1 Cup Plus 2 Tablespoons Butter Milk or can use Regular Milk
11/3 Cups Mashed Ripe Bananas

Filling:
1 Lb. Strawberries, hulled and diced small
2 Tablespoons Powdered Sugar
12 oz. Crushed Pineapple, drained

Frosting:
16 oz. Cream Cheese, softened
1 Cup (2 sticks) Butter, softened
1 1/2 Teaspoons Vanilla Extract
3 Cups Powdered Sugar, sifted

Ganache:
8 oz. Chocolate, chopped
1 Cup Heavy Cream
1 Tablspoon Light Corn Syrup

Garnish:
Multi-colored Sprinkles
Maraschino Cherries

To make the cupcakes, preheat the oven to 350° F. Line cupcake pans with paper liners. In a medium bowl combine the flour, baking powder and salt; whisk together and set aside. In the bowl of a stand mixer fitted with the paddle attachment cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Reduce the mixer speed to medium low and add in eggs one at a time, scraping down the sides of the bowl as needed. Mix in the mashed banana until well combined. With the mixer on low speed alternately add the dry ingredients and buttermilk, beginning and ending with the dry ingredients and mixing only until just incorporated.
Divide the batter between the prepared cupcake liners, filling each about 2/3 to ¾ full. Bake until a toothpick inserted in the center comes out clean, about 20-22 minutes. Allow to cool in the pan 5-10 minutes, then transfer the cupcakes to a wire rack to cool completely.
To make the strawberry filling, combine the strawberries and confectioners’ sugar in a medium bowl. Toss well, smashing slightly with a fork. Allow the berries to soften in the liquid at least 20-30 minutes.
To fill the cupcakes, cut a small cone out of the center of each cupcake with a paring knife . the excess .cake can be throwen away or ate.Add a teaspoon or two of the strawberry filling to the center of each cupcake. Top with a teaspoon or two of the crushed pineapple, filling to the top of the cupcake.
To make the frosting, using an electric mixer, beat together the cream cheese and butter until light and fluffy. Add the vanilla and beat just to combine. Slowly add sifted powdered sugar, one cup at a time, beating well after each addition.
Add the frosting to a pastry bag fitted with a large plain round tip. Pipe a swirl of the whipped cream onto each filled cupcake, covering the filling. Transfer the filled and frosted cupcakes to the refrigerator and chill for at least 30 minutes.
To make the ganache, place the chopped chocolate in a heatproof bowl. Bring the cream to a simmer over medium-high heat. Remove from the heat and pour the hot cream over the chocolate; let stand 1-2 minutes. Whisk together until a thick, smooth ganache forms. Blend in the corn syrup. Let stand at room temperature at least 10 minutes so the ganache is not hot.
To finish the cupcakes, pour a spoonful of the ganache over the frosting topping of each cupcake. Garnish with sprinkles and maraschino cherries before the glaze sets. Chill the assembled cupcakes until ready to serve.

NEW KINDLE FIRE

Now how many have the new kindle fire. It is just not for the young at heart but for us ole grandma's and grandpa's to. It can be put down in the new large, large purses we are all carrying and take it with us very where we go if we want.
My son got US one for Christmas. And I did say us. But let me tell you my husband will not let me pick it up as he is always on it in the evening after work. Oh yea, we love the games and of course all the good books. Now me I am a book reader. Have been every since I was in school around 30 years ago. Has it really been that long? lol.
 I remember when the pin lights first came out. I worked and bought me one. My parents would not let me stay up and read late at night as it might keep me from making good grades in school. We never had a tv back then and piano  and a book and my dog was all I had to pass the time.
So when these pin lights came out I had it made.
 I would turn off the light and read by my pin light and don't ask me how many batteries I used up. lol.
 Mom and dad never knew because they did not see my light on.
I am going to make a sub listing for new games we find that are good to put on the kindle fire and the books I have read that are good.
 I read most romance books. I just love those even tho I am getting old enough to soon die out.  I love the Love Inspired ones and the ones about the Lord's and Ladies over in England.
My husband loves mysteries. Reading can take you to so many places also, that you can not get out and go to and learn about so many of the other countries and their customs and of course food.
So just keep a watch out for the listing. Let me tell you one thing. I love the parking lot game on kindle fire. I have drove ever since I was 16 and know how to park cars. It will rack your brain trying to park these cars on the kindle fire. But I always come thru. lol.

Alabama Freezer JAM

How many times have we heard the ole saying "It is finger licking good". Now most times we are talking about that good KFC chicken. But to me there are more good things than just it. Going down the road eating a half melted Hershey bar and trying to not get it on your top and still trying to get that last bite of choc. and then looking in the mirror and see you mouth all brown with that choc. Now that is what you call good. Of course I just love choc. in any fashion or form. Do you still remember taking the kids and now the grandkids to Wendy's for that order of fries dipped down in that frosty. Heaven. lol.

We went and stayed all night over at our daughter's house and they had got some fresh eggs from Alb. and her pastor's wife had given her some freezer jam. So that called for a good good breakfast.
 Now me I love the eggland eggs since they are so much like the fresh farm ones but with the chickens going on strike during the winter and not laying that much they are just to pricey for me. But if you have a Food City in your area, trust me grab a blue carton of their brand eggs. They are as close to fresh farm eggs as they come.

Any way we made some toast and scrambled some eggs and by the way do you know how to get your eggs fluffy. Put around a 1/2 teaspoon of water in them like Paula Deen does. It will make a difference. Or you can use a little milk.

 
Then here she pulled out this homemade freezer jam of course it was strawberry. You know what those little bowls from KFC that has the mashed potatoes in them are good for. Fixing freezer jam in them or you can get the small round ones from hefty or glad. This jam had big chunks of fresh strawberries in it and boy was it good. It is not like jam out of the jar. It  is more like a spread.

 
I have heard of making freezer jam but have not ever tried to make it. But I sure will now. Just don't be on a diet because I think it uses around 7 cups of sugar. And I think two boxes of the quart size strawberries. Now me, I cannot keep fresh strawberries over one day or they began to mold. Got to do a search and see what to do about that for everyone.

 
If you get time make sure you make some of this jam. We called her and she said the recipe was inside on the paper that comes with the sure jell located in the canning dept. at Kroger or Walmart. Trust me it will be worth your time to make some. Just don't be on a diet as you can't stop eating just one piece of toast with it. We could all use diet bread and make up for all those calories that are in it. lol. I will look for a good recipe to post for it.

OREO CHEESECAKE COOKIES

1/2 Cup Unsalted Butter, softened
3 oz. Cream Cheese, softened
1 Cup Sugar
1 Teaspoon Vanilla Extract
1 Cup Flour
1/2 Cup Mini Chocolate Chips
1/2 Cup White Chocolate Chips, melted for drizzing
1 Cup Oreo Cookie Crumbs  

Directions:
Preheat oven to 375 degrees and line two baking sheets with parchment paper. Set aside. In a large bowl, cream together the butter and cream cheese, mixing until they are combined good. Add the sugar and vanilla and mix until all the ings. are combined. Add the flour and mix on low until the flour is mixed in good. Stir in the mini chocolate chips.  Using a cookie scoop roll the dough into 1 inch balls. Then roll in the crushed oreo cookie crumbs and make sure all the dough is covered. Place on cookie sheets. Bake 12 to 15 minutes until the tops are slightly puffed. Cool for two minutes in the pans and then put the cookies on a wire rack to cool. Once the cookies are cooled, drizzle the cookies with the melted white chocolate.

CHIPPY CANDY

1 (12 oz) Pack White Chocolate Chips
1/2 Cup Peanut Butter, creamy
1 (12oz.) Bag Semi-sweet Chocolate Chips 

Melt white chocolate in microwave starting at 2 minutes. Stir and continue until all is melted. Add 1/2 cup peanut butter to the white chocolate and stir again and pour into buttered 9x13 glass dish. Next melt the semi-sweet chocolate chips in microwave for 2 minutes. Stir and continue until these are all melted. Pour onto the top of the white chocolate-peanut butter layer and then take a knife and swirl to combine them. Cool and cut with a plastic knife or can break into pieces.

PINEAPPLE CUPCAKES WITH MARSHMALLOW CREAM FROSTING

1 Box Yellow Cake Mix
20 oz. Can Crushed Pineapple with Juice (do not drain)

Combine ingredients in a large bowl and beat with an electric mixer on medium speed. Pour into cupcake papers about 2/3 full and bake according to directions on box for cupcakes. Set aside and let these cool.

Pineapple Cream Cheese Frosting:
8 oz. Cream Cheese, softened
20 oz Can Pineapple with Juice, make sure you drain it good
3/4 Cup Marshmallow Cream

Combine all ingredients in a medium bowl and mix with a hand mixer until well blended. Spread over cooled cupcakes and refrigerate until ready to eat.

LOADED POTATO CAKES

5 Medium Potatoes, peeled and cubed
1 Tablespoon Granulated Garlic
2 Tablespoons Butter or Marg.
2 Teaspoons Salt
10-12 oz. Sour Cream
1 Large Onion, chopped
2 Tablespoons Butter or Marg.
1 Lb. Bacon, cooked and crumbled
4 oz. Cheddar Cheese, shredded
1 Small Box Panko Bread Crumbs
Oil For Pan Frying

In a large pot, add the cubed potatoes and cover with water. Season with salt and boil the potatoes until soft and tender. While the potatoes boil, caramelize the chopped onion in a skillet with 2 tablespoons of butter and a little sugar or you can not caramelize and just fry them with a little salt added to them. Do this slowly over low heat, allowing the oinons to release their sugar and turn golden brown if caramelizing. Set aside. When the potatoes have cooked, drain and place into a large mixing bowl. To the potatoes, add the granulated garlic, butter, and salt and sour cream. Mix on medium speed until the potatoes are fully blended and smooth. Next, chop the bacon into small pieces and add it and the onions to the bowl of poatoes. Toss the cheese on top of all this. Stir the ingredients until they are mixed good and then taste to see it it needs any more salt. Cover the bowl and place in the ref. for 4-6 hours or overnight. It has to be chilled before it can be fryed so it will not fall apart. When the potatoes are chilled shape into small cakes not big ones or they will fall aprat. Place the panko breading in a shallow pan and one at a time gently press the cakes into the breading and sit aside. In a cast iron skillet heat a 1/3 cup of oil over medium heat. Allow the oil to get hot where it will sizzle when the cakes are put into the oil. Get a metal spatula to turn the cakes with, as it will not tear the breading off the cakes like a plastic spatula does.Fry one cake at a time and flip gently after you see the edges around the bottom get golden in color. The potatoes will soften a little when cooking so you have to flip them quickly. Can be served at breakfast or for lunch.