Frosted Chocolate Malt Cupcakes by CK

CUPCAKES

1.5 cups Bisquick mix

¾ cup sugar

1/3 cup unsweetened baking cocoa

¼ cup chocolate flavor malted milk powder

2/3 cup milk

¼ cup vegetable oil

1 tsp vanilla

2 eggs

Heat oven to 400 degrees. Line 16 regular size muffing cups with paper baking cups. In a large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Spoon evenly into muffin cups. Bake 15 to 20 minutes, or until toothpick comes out clean. Immediately remove from pan. Cool completely, about 30 minutes.

FROSTING

2 Tbsp chocolate flavor malted milk powder

2 Tbsp milk

2 cups powdered sugar

1 Tbsp unsweetened baking cocoa

¼ cup butter, softened

In medium bowl, stir together malted milk powder and milk; let stand 5 minutes. Add remaining frosting ingredients; beat with electric mixer on medium speed 1 to 2 minutes, or until smooth. Spread frosting over cup cakes. Press coarsely chopped malted milk balls on top of the frosted cupcakes.

Fresh Berry Delight by BDM

Graham cracker pie crust

Cream together: 1 cup powdered sugar

4 oz cream cheese, softened

4 oz frozen whipped topping, thawed

Spread in graham cracker crust. Top with 1½ cup fresh raspberries or strawberries. Refrigerate.

Cook and stir: ½ cup granulated sugar

2 T flour

1 small pkg matching fruit flavor Jello

½ cup water

Cook until thickened and bubbly. Continue cooking and stirring for one minute. Remove from heat. Cover and set aside to cool for ½ hour. Spoon cooked gelatin mixture over berries. Cover and Chill.