What's Been Happening....Party Time!!!

Well...since my last blog I've been getting things ready for three HOG Chapter events.  It's been a busy time...so I apologize for not keeping up with my posts on a regular basis!!!  Hopefully I'll get back in the groove this week!!!

So...the RED HOT H.O.G. Night was so much fun!!!  We had a delicious menu of baked ziti, salad, bread and desserts (Peanut Butter Cake, Mini Cheesecakes and Chocolate Sweetheart Cupcakes).  Then it was on to the games....Stacks, "Not So" Newlywed Game, Dirty Cupid and LCR.  Plus there were door prizes!!!  Lots of laughter and good times were had by all!!!

I'll post about our "Souper Sunday" event and our "Mardi Gras Night" later this week!!! Let's just say I am keeping Dollar Tree in business these days....but it has been so worth it!!! :)  Oh, I've made cupcakes twice (a total of 8 dozen) and let me tell you they were delicious but I don't want to see any cupcakes for a few weeks

It's Food Friday with a VDay Twist!!

Valentine's Day is just around the corner!  Need a sweet treat for your "special ones"??  Well check out this tasty Valentine treat from Six Sisters Stuff.

Valentine Neapolitan Cupcakes

Ingredients:

• 1 (19.5 ounce) package brownie mix
• 2 eggs
• 1/2 cup vegetable oil (you could also use canola oil)
• 1/4 cup water
• 1 (18.25 ounce) package strawberry cake mix (or any flavor you want)
• 2 tablespoons vegetable oil (you could also use canola oil)
• 1 1/3 cups water
• 3 egg whites

Directions:

1. Preheat an oven to 350 degrees F (175 degrees C). Line 40-48 muffin cups with paper liners (I only got about 40 cupcakes, but you may get more).
2. Whisk together the brownie mix, 2 eggs, 1/2 cup canola oil, and 1/4 cup water in a bowl. Stir just until fully incorporated, about 50 strokes; set aside.
3. Mix the cake mix, 2 tablespoons canola oil, 1 1/3 cup water, and 3 egg whites in a large bowl with an electric mixer on low speed until combined. Mix on medium speed for 2 minutes.
4. Spoon the brownie batter into prepared muffin cups, filling each cup 1/3 full. Spoon the cake batter over the brownie batter, until muffin cups are each 2/3 full.
5. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.

Buttercream Icing:

• 1/2 cup solid vegetable shortening
• 1/2 cup butter or margarine
• 4 cups (1 lb) sifted confectioners sugar
• 2 tablespoons milk
• 1 tsp vanilla
• Food coloring (if you want pink add 4 drops of red food coloring to the icing)

Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at a medium speed until light and fluffy.

If you need to thin this icing, add a small amount of light corn syrup.

For best results, keep icing bowl in refrigerator when not in use. It can be refrigerated in an airtight container for up to 2 weeks. Rewhip before using. Yields 3 cups.

Busy Week

Wow, I haven't done a post all week!!  Sorry about that but I've been busy shopping and preparing for our Salisbury H.O.G. Valentine's Party scheduled for this Saturday!!  We're having a catered dinner and then we are going to play some games!!!  Should be lots of fun. Hopefully, I'll be able to share a few photos of the event and fill you in on all the games!!!  For now it's a secret!!!