Two new favorites...

Last week at the Photography workshop, my dear friend Kris brought these two recipes, and I had to photograph them so I could share with you all. She happens to be the kinda gal that likes cooking as much as I like scrapbooking...

CREAM-FILLED CUPCAKES with GANACHE FROSTING
1 pkg. devil’s food chocolate cake mix (Duncan Hines)

2 tsp. hot water

¼ tsp. salt

1 jar (7 oz) marshmallow crème

½ c. shortening

1/3 c. confectioners’ sugar

½ tsp. vanilla

GANACHE FROSTING:

1 c. (6 oz) semisweet chocolate chips

¾ c. heavy whipping cream

Bake cupcakes to package directions, using muffin paper-lined cups. For filling, in small bowl, combine water and salt until dissolved. Cool.

In a small mixing bowl, beat the marshmallow crème, shortening, confectioners’ sugar and vanilla on high heat until light and fl uffy; add the salt mixture.

Insert a small pastry tip and fill with cream filling through the top of each cooled cupcake.

In a saucepan, melt chocolate chips with cream. Cool. Dip cupcake tops into frosting; chill for 20 minutes or until set. Store in refrigerator.

Makes 2 dozen

TACO SALAD

1 lb. ground beef

1 pkg. taco seasoning

1 bottle Catalina salad dressing

1 pkg. cheese flavor Doritos

1 head lettuce, shredded

2 c. cheddar cheese, shredded

Brown the meat; drain. Add taco seasoning. Mix together all ingredients.

Give them a try!