#Kids

Makes 14-16 cupcakes.

1. Preheat oven to 350 F. Line muffin pan. In a large bowl whisk together flour, baking powder, and salt; set aside.
2. In stand mixer bowl with paddle attachment, beat the butter and sugar until light and fluffy. Add eggs one at a time, then vanilla. Add sour cream and mix until fully combined.
3. Slowly add dry ingredients and mix until just combined; do not overmix. Scoop batter into cupcake liners, filling a little over 1/2 full. Bake 1 pan at a time @350 for 18-22 minutes or until wooden toothpick come out clean.
4. Remove from oven and allow a couple minutes to cool before transferring to wire rack.

1. Brown meat in skilet until almost done. Add onions and cook until tender.
2. Add remaining ingredients except cheese. Stir to combine and bring to boil.
3. Reduce heat, cover and cook until pasta is tender (~10 minutes).
4. Remove from heat and stir in cheese. Let sit to thicken and adjust seasoning if necessary. Enjoy!

Depending on how spicy you and your family like your dishes, use as little or as much as you want. Store in an airtight container.

1. Mix together chili powder, cumin, salt, pepper, paprika, garlic powder, onion powder, red pepper flakes, and oregano in a small bowl.

1. Preheat oven to 350 F. Line muffin tin with paper cups. In medium bowl, mix first 4 ingredients, then stir in chocolate chips.
2. In large bowl, mix flour, sugar, cocoa, baking soda and salt. Make a well and add water, oil, vinegar and vanilla. Mix well.
3. Fill tins 1/3 full with batter and top with dollop of cream cheese mixture.
4. Bake for 25-30 minutes.

1. Preheat oven to 350 F. Sift first 4 ingredients together.
2. In large bowl, cream butter, brown sugar, and white sugar. Beat in vanilla pudding mix. Stir in eggs and vanilla. Blend in flour mixture. Stir in chocolate chips. Drop rounded cookies onto ungreased cookie sheet.
3. Bake 10 to 12 minutes (until edges are golden brown)

1. Preheat oven to 350 F. In large bowl mix beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs. Bake for 20-25 minutes, turning once.
2. In a slow cooker or large sauce pan over low heat, blend the cranberry sauce, chili sauce, brown sugar and lemon juice. Add meatballs and simmer for 1 hour before serving.

1. Melt butter in saucepan, then add flour, dry mustard, and salt. Heat up milk in microwave then add.
2. When then mixture thickens, add cheese, then remove from heat. Add cooked macaroni and sauce together.
3. (Optional) sprinkle with bread crumbs and place in oven at 350 F for a short time. Serve.

1. In a large bowl, mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar, and fruit preserves. Cover and chill.
2. Preheat oven to 350 F. Coat each side of the flour tortillas with the cooking spray, and sprinkle with cinnamon sugar. Cut into wedges and place on baking tray.
3. Bake for 8-10 minutes, then cool for 15 minutes. Serve with chilled fruit mixture.

Each batch makes about 6 big pancakes.

1. Combine the flour, sugar, baking powder, baking soda, and salt. Make a well in center of flour mixture; set aside. Combine the egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Add additional buttermilk to thin batter, if necessary.
2. For standard-size pancakes, pour or spread about \( \frac{1}{4} \) cup batter into a 3-inch circle onto a hot, lightly greased griddle or heavy skillet. For dolar-size pancakes, pour or spread about 1 tablespoon batter into a 1-inch circle onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm.