Lemon Cupcakes

These cupcakes were made for my daughters Girl Scout troop, for the Girl Scouts 100th Birthday, yesterday. They were made with the new lemon Girl Scout cookie on top. They were delicious.

Preheat oven to 350. Line a 24 cupcake tin, with cupcake wrappers

Lemon Cake mix, prepare with the box directions. (3 eggs, oil and water)

orange zest

and the juice of 1/2 an orange

yellow food coloring.

Bake for 15-20 min, or until fork comes out clean. cool and frost, with the Lucious Lemon frosting, and top with a Savannah Smiles Lemon Girl Scout cookie.

Lucious Lemon frosting: http://low-cholesterol.food.com/recipe/luscious-lemon-frosting-54666

1 teaspoon
fresh orange
rind , grated
3 tablespoons butter
3 cups
confectioners' sugar ,
sifted
2 tablespoons lemon juice and a a squeeze of an orange
1 tablespoon water
1 dash
salt

yellow food coloring

I added the orange to give it a little something different, since I didnt have a fresh lemon for the rind, and it turned out fantastic.

French Dip

Here is a recipe I got from Rachael Ray. I changed it a bit.

Ingredients

6 hoagie buns

2 tablespoons extra-virgin olive oil plus some for drizzling

1 small onion, chopped

2 large clove garlic, divided, 1 chopped, 1 crushed

2 cups beef stock

Salt and pepper

1/4 pound sliced roast beef

f6 slices provolone cheese

Preparation Slice hoagie buns open lengthwise.Transfer the bread to a cookie sheet and toast in the oven until golden brown, 8-10 minutes, or toast under the broiler but keep an eye on it so it doesn’t burn! Once the bread is toasted, rub cut side with the crushed clove of garlic then drizzle it with a little Olive Oil and cover it with grated cheese.While the bread is toasting, heat a medium-sized skillet over medium-high heat with Olive Oil, about 2 tablespoons. Add onion, chopped garlic, with a little salt and pepper, and cook until the onions start to get soft about 2-3 minutes. Add beef stock, bring up to a simmer and cook for 2-3 minutes to let the flavors come together.Using tongs swish a few slices of roast beef at a time through the hot broth then transfer to the cheesy garlic bread. Once all the roast beef has been mounded on the bread, top each half with slices of provolone cheese and transfer to the broiler or oven to melt the cheese.

Peanut Butter Pie

1 (8 ounce) package cream cheese
1 1/2 cups confectioners' sugar
1 cup peanut buter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crusts
Mini Chocolate chips and crushed mini Nutter Butter cookies, for decoration.

Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
Spoon into two 9 inch graham cracker pie shells; Add the mini Chocolate chips and crushed Nutter butter cookies. cover, and freeze until firm.

recipe from: http://allrecipes.com/Recipe/No-Bake-Peanut-Butter-Pie