Dr. Up Cake Mix!

So my cousin, who has a friend, who has a friend.... Yes... This is how I found this Cake mix!

From: All credit goes to Family Favorite Recipes! 

Family Favorite Recipes

I can't take credit for this recipe. My friend had this "doctored up" version on her blog and now it's the only way I make cupcakes. Super sweet and so yummy and moist, not dry like normal cake mixes. My only complaint is that they fall flat, which I've noticed happens more if I whip the batter too much so try to stir just until the ingredients are fully blended.

No matter, though, since I cover them in homemade cream cheese frosting and you can't see the tops anyway. And no picture, since you all know what cupcakes look like :) Maybe I'll post one later when I'm not so lazy.

Cake Mix (any brand, any flavor)
1/2 cup butter, melted
4 eggs, room temperature
1/2 cup water
1 cup sour cream
1 small box instant pudding (to match your cake mix, like vanilla for yellow or vanilla cake, or chocolate for chocolate cake. I've never made any other kind of cupcake, though, so I don't know what to do with red velvet mixes. I wonder what banada pudding would do to a cake mix though....)

Mix all together and bake according to package directions. These actually make like 25-26 cupcakes.

Herb Popovers

by Betty Crocker

These fragrant popovers are easy to make. Just whip up the batter in a blender, fill muffin cups and bake to golden perfection.

Ingredients:

2	cups Gold Medal® all-purpose flour
2	cups fat-free (skim) milk
1	teaspoon dried basil leaves
1/2	teaspoon onion salt
2	eggs
4	egg whites 1Heat oven to 450ºF. Spray two 6-cup popover pans or twelve 6-ounce custard cups with cooking spray. 2Place all ingredients in blender. Cover and blend on medium speed about 15 seconds, stopping blender to scrape sides if necessary, just until smooth. 3Fill cups about 1/2 full. Bake 20 minutes. 4Reduce oven temperature to 350º. Bake 15 to 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot. Expert Tips: Popovers are the original quick bread. Before the invention of baking powder in 1850, popovers were one of the few types of bread that could be made quickly. Perfect popovers are easy to achieve. Two tips: Don't underbake, and don't peek! Opening the oven door lets in cool air, which can cause the popovers to fall. Nutrition Information 1 Serving (1 Serving) Calories 100  (Calories from Fat 10 ), Total Fat 1 g (Saturated Fat 0g, Cholesterol 35 mg; Sodium 120 mg; Total Carbohydrate 18 g (Dietary Fiber 1 g, Protein 6 g; Percent Daily Value*: Calcium ; Exchanges: 1 Starch; 1/2 Very Lean Meat; *Percent Daily Values are based on a 2,000 calorie diet.

Olive Tapenade

Olive Tapenade
by: Better Crocker


You're a blender whir away from a traditional French condiment. Delicious served on crackers or with raw veggies

1 1/2	cups pitted kalamata or ripe olives
1/4	cup chopped walnuts
3	tablespoons olive or vegetable oil
3	tablespoons capers, drained
1 1/2	teaspoons fresh rosemary leaves
1	teaspoon Italian seasoning
2	cloves garlic
	Chopped red bell pepper, if desired
	1 Place all ingredients except bell pepper and crackers in food processor or blender. Cover and process, using quick on-and-off motions, until slightly coarse. 2 Spoon into serving dish. Sprinkle with bell pepper. Serve with crackers. Tips from Betty Crocker Tapenade comes from Provence in France and is a condiment made from capers, anchovies, ripe olives, olive oil, lemon juice and seasonings. Capers are the flower buds of a shrub that grows around the Mediterranean. The buds are dried and then pickled in a vineger brine. Capers enliven sauces and are especially delicious with many fish and veal dishes.