Jolene's Recipe Journal

One of my favorite things growing up was my Gram O's Lemon Cupcakes .   It was the first recipe I posted when I started up this blog.   Now there are so many new cake mix flavors and pie fillings, the possibilities are endless.    I have a embarrassingly large collection.    For this particular version, I used Key Lime Cake mix and canned Key Lime Pie Filling.   Super easy and they disappeared quickly. Key Lime Cupcakes 1 package Key Lime cake mix -- plus ingredients to make cake 1 can Key Lime pie filling- you can make from scratch or use boxed. powdered sugar -- for dusting Prepare cake mix according to directions.  Spray muffin tin with non-stick spray.   Fill 12 lined muffin cups.  Bake according to package time. Allow cupcakes to cool completely.   Using knife held at a 45 degree angle, cut cone shape out of top of each cupcake (like making a lid on a jack o lantern).  Trim the point off the cone shape.  Spoon pie filling into each hole, replace lid. Dust with

  Sometimes I defrost something with a specific meal in mind, and then the weather completely makes me crave something else.   We had a nice sunny warm stretch of weather here in New Hampshire over the weekend.   It was easy to ignore my menu plan of a heavy, creamy chicken and pasta dish for some crispy, golden brown fried chicken. I chose this recipe from Taste of Home, and made very minor changes- first, I used Penzey's Roasted Garlic instead of regular garlic powder.   Second, I held the salt out of the flour mixture, I prefer to salt fried foods as they come out of the oil instead.   I also omitted the parmesan cheese, it didn't need it. I don't fry often, so I'm always glad when the recipe turns out to be worth it.  Using tenderloins made for a quick fry, and the crunchy outside stayed put when you cut them with a fork.    There was just the right amount of seasoning for the guys, though I admit I'd have like to have swapped out the paprika for some cay