Kid at heart cupcakes

1	box Betty Crocker® SuperMoist® cake mix (any non-swirl flavor)
	Water, vegetable oil and eggs called for on cake mix box
30	to 36 flat-bottom ice-cream cones
1	container (12 oz) Betty Crocker® Whipped frosting (any flavor)
	Assorted candies and decorations, if desired

1.	Heat oven to 350°F. Make cake batter as directed on box, using water, oil and eggs. Fill 12 cones about half full of batter. Stand cones in muffin pan. Refrigerate any leftover batter until ready to fill and bake remaining cones.
2.	Bake 20 to 25 minutes or until toothpick carefully inserted in center comes out clean. Cool completely, about 1 hour. Frost with frosting and decorate as desired. Store loosely covered at room temperature.
High Altitude (3500-6500 ft): Fill cones about half full. Makes 36 to 40 cupcake cones.

Whimsical cupcakes

1	box Betty Crocker® SuperMoist® devil's food cake mix
	Water, vegetable oil and eggs called for on cake mix box
1 1/2	containers (12 oz each) Betty Crocker® Whipped fluffy white frosting
1/2	cup miniature semisweet chocolate chips

1.	Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
2.	Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 teaspoons frosting into center of each cupcake for filling, being careful not to split cupcake. Frost tops of cupcakes with remaining frosting.
3.	Sprinkle chocolate chips on top of each cupcake. Store loosely covered.
High Altitude (3500-6500 ft): Follow High Altitude directions on box for cupcakes.

Puff Pancakes

4 Tbsp. butter or margarine
4 eggs
2/3 cup milk
2/3 cup Buttermilk P&W mix
Fiesta fruit topping, below
1(10 oz.) pkg. frozen raspberries or strawberries, thawed
1 cup pineapple chunks, drained
1 banana, sliced
1/4 cup brown sugar, packed
1/4 cup dairy sour cream
or 1 cup frozen non-dairy whipping cream, thawed

Preheat oven to 450*F. Put 2 Tbsp. butter or marg. in each of two 9 inch pie plates. Put in preheated oven to melt. In a blender, combine eggs, milk and Buttermilk P&W mix. Pour batter into pie plates. Bake about 18 minutes, until pancakes are puffy and browned. DO NOT OPEN OVEN WHILE PANCAKES ARE COOKING. Top with Fiesta fruit topping. Makes 2 large pancakes for 4 servings.

Fiesta fruit topping

In a medium bowl combine raspberries or strawberries with pineapple and banana. Spoon over pancakes. Sprinkle with brown sugar. Top with teaspoons of sour cream or non-dairy topping. Cut into wedges and serve immediately.

Buttermilk pancakes

1 egg, beaten
2 tsp vegetable oil
1 cup water, more if desired
1 1/2 cups Buttermilk P&W Mix
Syrup

In a medium bowl, combine egg, oil, and 1 cup water. With a wire whisk, stir in Buttermilk P&W Mix until blended. Let stand 5 minutes. Stir additional water for a thinner batter. Preheat griddle according to manufacturers instructions. Lightly oil griddle.

Pour 1/3 cup batter onto hot griddle to make 1 pancake. Cook until edge is dry and bubbles form. Turn with wide spatula. Cook 35-45 seconds longer until browned on both sides. Repeat with remaining batter. Duh! Serve with syrup. Makes ten 4 inch pancakes.

Buttermilk waffles

2 1/2 cups Buttermilk P&W Mix
2 cups water
3 eggs, separated
1/4 cup vegetable oil

Preheat waffle baker. In a large bowl, combine Buttermilk P&W Mix, water, egg yolks and oil. Beat with a wire whisk until just blended. In medium bowl, beat egg whites until stiff. Fold into egg-yolk mixture. Bake according to waffle-baker instructions. Makes 3-4 large waffles.

Buttermilk pancake and waffle mix

2 cups dry buttermilk powder
8 cups all-purpose flour
1/2 cup sugar
8 tsp baking powder
4 tsp baking soda
2 tsp salt

On a large bowl, combine all ingredients. Stir with a wire whisk until evenly distributed. Pour into 12 cup container. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes about 10 1/2 cups Buttermilk pancake and waffle mix.

Jumbo Meatballs

This recipe is one I got on kraftfoods.com. I made it as meatloaf, because with my exzema I didn't want to handle to meat too long. Anyway, it was super tasty and I made it with elk meat. It was really good even Dallin tried it and loved it. I think we can add meatloaf to his list of foods that he WILL eat. Yeah!
Here's the recipe;

1 pkg. stove top,(or any) stuffing
1/2 c. hot water
1 egg
1/4 cup ranch dressing
1 lb. lean ground beef
1 cup shredded cheddar cheese
1/3 ketchup

Preheat oven to 375*, combine stuffing mix, water, egg, and dressing until moistened. Add meat and cheese; mix well. Shape into 8 in. balls, or put into loaf pan.
Place meatballs on greased pan, spread meatballs or loaf with ketchup.
Bake 30 min. or until cooked through(160*).
Suggestion; Serve with cooked rice and streamed broccoli. Enjoy!