Creamsicle Cupcakes

Creamsicle Cupcakes Recipe

• Active Time: 30 minutes
• Total Time: 1 hour

INGREDIENTS

Orange Cupcakes
2 1/2 cups all-purpose flour
2 cups granulated sugar
1/2 tsp each baking powder, baking soda and salt
3 large eggs
2 Tbsp grated orange zest
2 tsp vanilla extract
3/4 cup vegetable oil
1 cup buttermilk

Orange Cream Frosting
1 brick (8 oz) cream cheese, softened
1 tsp vanilla extract
2 tsp grated orange zest
1 1/2 cups confectioners’ sugar
Orange paste food color (optional)

Garnish: strips of orange peel

PREPARATION

1. Cupcakes: Heat oven to 350ºF. Line 24 muffin cups with paper liners.

2. In a medium bowl, whisk flour, 1 cup of the sugar, the baking powder, baking soda and salt until blended.

3. In a large bowl with electric mixer, beat eggs, orange zest and vanilla until blended. Beat in remaining 1 cup sugar. Beat in oil, then buttermilk, until blended.

4. On low speed, beat in flour mixture just until blended. Spoon about 1/4 cup batter into each muffin cup.

5. Bake 25 to 28 minutes until wooden pick inserted in center comes out clean. Remove to wire rack to cool completely.

6. Frosting: Beat cream cheese, vanilla and orange zest in a medium bowl with mixer on low speed to blend. Add confectioners’ sugar and beat until fluffy. Beat in orange food color (if using) until light orange. Refrigerate until firm enough to spread.

7. Spread about 1 Tbsp frosting on each cupcake. Garnish if desired.

Via Women's Day

Tamale Pot Pie

Hungry family? Satisfy appetites with a pot pie made with spicy ground beef and corn.

Prep Time: 20 min
Total Time: 45 min
Makes: 6 servings

1	lb lean (at least 80%) ground beef
1	box (9 oz) Green Giant® Niblets® frozen corn, thawed, drained
1	can (14.5 oz) diced tomatoes, undrained
1	can (2 1/4 oz) sliced ripe olives, drained
2	tablespoons Original Bisquick® mix
1	tablespoon chili powder
2	teaspoons ground cumin
1/2	teaspoon salt
1	cup Original Bisquick® mix
1/2	cup cornmeal
1/2	cup milk
1	egg

Total Time: 1 hour 0 min

1.	Heat oven to 400°F. In 10-inch skillet, cook beef over medium heat, stirring occasionally, until thoroughly cooked; drain. Stir in corn, tomatoes, olives, 2 tablespoons Bisquick mix, the chili powder, cumin and salt. Heat to boiling, stirring frequently; boil and stir 1 minute. Keep warm over low heat.
2.	In medium bowl, stir remaining ingredients until blended. Pour beef mixture into ungreased 9-inch square pan. Spread cornmeal mixture over beef mixture.
3.	Bake uncovered about 25 minutes or until crust is light brown.
High Altitude (3500-6500 ft): Bake about 30 minutes.

Substitution:

A 15.25-ounce can of Green Giant® whole kernel corn, drained, can be used instead of the frozen corn.

Serve-With

Serve a salad of fresh greens and avocado and orange slices tossed with your favorite vinaigrette dressing.

Nutrition Information:

1 Serving: Calories 360 (Calories from Fat 130); Total Fat 14g (Saturated Fat 5g, Trans Fat 1 1/2g); Cholesterol 85mg; Sodium 690mg; Total Carbohydrate 38g (Dietary Fiber 3g, Sugars 5g); Protein 19g Percent Daily Value*: Vitamin A 15%; Vitamin C 8%; Calcium 10%; Iron25% Exchanges: 1 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Medium-Fat Meat; 1/2Fat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Via Betty Crocker