January Recipes

Rootbeer Float cupcakes

Cake:
1 box yellow cake mix
1 (12-ounce) can of Caffeine Free Root beer, divided (just about any brand besides Barq’s)
1/4 cup vegetable oil
3 eggs
Cupcake Liners

Glaze:
1/2 Cup confectioners sugar
3 tablespoons root beer

Set aside 3 tablespoons of rootbeer for glaze.
Prepare muffin tins with liners.
Preheat oven to 350 degrees.
Mix all ingredients for cake together with a whisk.
Bake for 18-23 minutes until a toothpick comes out clean
Let cool or about 15 minutes.
Poke holes in the cupcakes, prepare the glaze and pour over the cupcakes.


Veggie Hors d' Oeuvres
2 tubes of crescent rolls
2 - 8 oz softened cream cheese
1 cup Miracle Whip
1 cup diced cauliflower
1 - 1 1/2 cups diced mushrooms
1/4 cup minced red onion
1 1/2 - 2 cups grated cheddar cheese
1 grated carrot
1 1/2 - 2 cups diced broccoli
2 diced tomatoes

Flatten & pinch the crescent rolls together onto a jelly roll pan or largecookie sheet and brown (see temperature on crescent pkg and don'toverbake). Let crescent rolls cool. Combine cream cheese and MiracleWhip and spread over cooled rolls. Dice & cut veggies and spread evenlyover cream cheese & M.Whip mixture, placing broccoli and tomatoes atthe top. Keep chilled until ready to serve. It tastes best if made 12-24 hours before serving.