PAULA'S GRAPEFRUIT CUPCAKES WITH GRAPEFRUIT CREAM CHEESE FROSTING

Ingredients

• 1 1/2 cups cake flour, sifted
• 3/4 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup water
• 1/4 cup vegetable oil
• 1/2 teaspoon grapefruit zest
• 3 tablespoons grapefruit juice
• 3 egg yolks
• 3 eggs whites
• 1/4 teaspoon cream of tartar

Directions

Preheat oven at 350 degrees F. Line a 9-inch cake pan with waxed paper and spray with nonstick oil.

Sift together flour, sugar, baking powder and salt into a mixing bowl. Make a well in the center for dry ingredients. Add water, oil,zest, grapefruit juice and egg yolks. Beat until smooth. Beat egg whites and cream of tartar separately until whites are stiff but not dry. Gradually fold egg whites into flour mixture with a rubber spatula until just blended. Do not stir the mixture.

Pour batter into prepared cake pan.

Bake for 25 minutes or until cake springs back when gently touched with a finger. Invert pan on cake rack to cool. Run spatula around edge of cake. Carefully remove from pan. With a serrated knife, gently cut layer in half.

Grapefruit Cream Cheese Frosting:

• 2 (6-ounce) packages cream cheese
• 2 teaspoons grapefruit juice
• 1 teaspoon grapefruit zest
• 3/4 cup powdered sugar, sifted
• 6 to 8 drops yellow food coloring
• 1 (1-pound) can grapefruit sections, well drained

Let cream cheese soften to room temperature. Beat cheese until fluffy. Add grapefruit juice and zest. Gradually blend in sugar. Mix until well blended. Add food coloring. Crush several grapefruit sections to measure 2 teaspoons.

Blend into frosting. Spread frosting on bottom half of cake. Top with several grapefruit sections. Cover with second layer of cake. Frost top and sides. Garnish with remaining grapefruit sections.

(these are SO yummy!!)

ALTA'S SNICKERDOODLES

1 C. Margarine
2 eggs
3 C flour
1 tsp soda
1 1/2 C sugar
1 tsp vanilla
2 tsp cream of tarter
1/4 tsp salt

Mix all ingredients together. Roll into balls and dip in sugar and cinnamon mixture (2 Tbsp sugar & 2 Tbsp cinnamon). Bake at 375 degrees for 10 minutes. Makes 5 dozen.

FABULOUS FREEZER MEALS

(click the title link for recipes)

MARTHA'S CHOCOLATE CUPCAKES & GLAZE

YIELDS 18

INGREDIENTS

3/4 cup unsweetened cocoa powder

1 1/2 cups all-purpose flour

1 1/2 cups sugar

1 1/2 teaspoons baking soda

3/4 teaspoon baking powder

3/4 teaspoon salt

2 large eggs

3/4 cup warm water

3/4 cup buttermilk

3 tablespoons safflower oil

1 teaspoon pure vanilla extract

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PREPARATION
1. Preheat oven to 350°. Line standard muffin tins with paper liners.

2. Sift cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth.

3. Divide batter among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes. Transfer cupcakes to wire racks, and let cool. Cupcakes will keep, covered, for up to 3 days.

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CHOCOLATE GLAZE (YIELDS 1 cup)
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INGREDIENTS

2/3 cup heavy cream

4 ounces bittersweet chocolate, finely chopped

1 tablespoon corn syrup

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PREPARATION
Heat cream in a small saucepan over medium heat. Place chocolate and corn syrup in a small bowl. Pour hot cream over chocolate mixture, and stir until smooth. Use immediately.

SOUTHERN LIVING CHICKEN POT PIE

(made these tonight and they are YUMMY!)

2 ready made pie crusts

3 cooked and seasoned (salt & pepper) chicken breasts

2 cans cream chicken soup

2 cans mixed vegetables

1 saute'd cut onion (optional)

1-2 cut & boiled (softened) potato

celery season

7-8 ramekins

Cook chicken breasts in oven on 350 degrees. Mix all other ingredients together in a bowl (except pie crusts). When chicken is done, add to mixture. Scoop mixture into each ramekin and layer with cut shapes of pie crusts. Paint on egg mixture (1 egg & 1 Tbsp milk) onto top of each pie crust. Bake at 350 degrees for about 30 minutes or until pie crusts are light brown.

CAROL'S GREEN CHILI BURROS