NEW CASTLE —
Mix ground meat and sauce, and simmer on low for 10 minutes, covered, stirring often.
Add 1 stick butter to drained noodles.
Mic sour cream, fresh grated Parmesan cheese and 3 eggs (slightly beaten) together, mixing until lumps are gone. Add this to spaghetti and butter, stirring to mix well. Place spaghetti base in 9x13-inch pan that has been sprayed with Pam. Top with meat sauce. Bake at 350 for 25 minutes. Top with shredded mozzarella until melted, about 10 minutes. Let set for 5 to 10 minutes before serving.
Chocolate Peanut Butter Cup Cupcakes
- 1 devil’s food cake mix
- 1, 5.9-oz. box instant chocolate pudding
- 1 cup sour cream
- 1 cup canola oil
- 4 eggs
- 1⁄2 cup water
- 2 teaspoons vanilla
- 1 bag (24) miniature peanut butter cups
- 1 cup butter, softened
- 1 cup creamy peanut butter
- 4 cups powered sugar
- 5 teaspoons milk
Preheat oven to 350.
Combine all cake ingredients with mixer. Mixture will be quite thick.
Scoop into 24 paper-lined muffin tins.
Unwrap 24 mini Reese’s cups and push one into each cupcake batter portion. The cupcake mixture doesn’t have to cover the peanut butter cup; when they bake, it will make a nice well in the cupcake that you can fill with frosting.
Bake for 18 minutes.
Meanwhile, combine butter and peanut butter in bowl and mix with mixer until creamy.
Add powdered sugar a little at a time. Add milk while mixing.
Use icing bag and star tip to ice or put frosting in a ziploc bag, remove air from bag and snip tip off bag to decorate.
Take 12 more of the peanut butter cups and cut them in half. Put one half of the cup into the icing and press down.
*Note recipes have not been tested.