Copy Cat Boston Market Cornbread

 

I was introduced to Boston Market a year after we were married when we were driving to Connecticut from of all places, Boston!  Their cornbread really is yummy.  I saw this recipe pinned on Pinterest and thought I would try it. 

For the record, don't make muffins unless you have cupcake wrappers, or flour or muffin tins after greasing them.  They were close to impossible to get out.  These are probably the only three that came out whole.  

They were good.  Sweet like they serve at Boston Market, but you'll see why when you look at the ingredients.  I don't often buy Jiffy box mixes, so realistically I probably won't make this recipe again.  They were good though....

I used the first combination of the one cornbread and yellow cake mix.

Copy Cat Boston Market Cornbread Recipe
Recipe from HERE

• 1 box Jiffy Mix Cornbread Mix
• 1 box Jiffy Mix Yellow Cake Mix
  OR
• 2 boxes Jiffy Mix Cornbread Mix
• 1 box regular yellow cake mix

Directions: Mix both boxes according to directions, and combine the batter. You can use a large mixing bowl and combine both boxes of mix together and add the other ingredients all at once. If you have only boxes of Jiffy Mix, use a brownie sized baking pan, 8x8", if you are using a box of regular cake mix, use a 9x13" pan. Spray pan with cooking spray. Bake at 350 degrees until done, approx. 30 minutes. Test for doneness: insert a toothpick, it should come out clean.

Notes from the blogger where I found the recipe: Please note from the comments: "If you can't find the Jiffy yellow cake mix, only use Duncan Hines, Butter Golden cake mix...It's the only one WITHOUT pudding in the mix." I have made it with regular yellow cake mix and I liked it, but it may be too 'cakey' for some...if so...try the Duncan Hines, Butter Golden cake mix

Copy Cat Hostess Cakes Recipe

I helped throw a black and white baby shower, so these made the menu!  Even though they aren't "from scratch" they were sure delicious.  I don't buy Hostess Cakes or Twinkies because they have a bazillion unnatural ingredients in them, so these are at least better than buying them.  These were gobbled up super fast and were totally better than the real thing!!! 

 

Copy Cat Hostess Cakes Recipe:

Recipe from HERE

 

Cupcakes:
• 1 box cake chocolate cake mix (or your favorite cake recipe)
• water, eggs and oil called for on the cake mix box

 

Filling:
• 1 cup whipped vanilla frosting
• 1/2 cup marshmallow creme

Frosting:
• 1 cup whipped chocolate frosting
• 1/2 cup semi-sweet chocolate chips
• 2 tsp. corn syrup

For the Loops
• 3 Tblsp. whipped vanilla frosting

1. Bake cupcakes according to directions on package. Let cool in pan for 10 minutes, continue to cool on cooling rack for another 30 minutes or until cooled completely.

2. With end of round handle of wooden spoon, make deep, 1/2-inch-wide indentation in center of each cupcake, not quite to the bottom (wiggle end of spoon in cupcake to make opening large enough).

3.   In small bowl, mix 1 cup vanilla frosting and the marshmallow creme. Spoon into small resealable food-storage plastic bag. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into each cupcake and squeeze bag to fill.  I didn't fill mine enough, so angle your bag and squeeze in a few different directions to really get more in the filling.  (See pics below -  take a knife and remove excess filling from top of cupcake)

4. In small microwavable bowl, microwave chocolate frosting, chocolate chips and corn syrup uncovered on High 30 seconds; stir. Microwave 15 to 30 seconds longer; stir until smooth. Dip top of each cupcake in frosting. Let stand until frosting is set.

5. Spoon 3 tablespoons vanilla frosting into decorating bag or small resealable food-storage plastic bag. Cut tiny tip off 1 bottom corner of bag (she used Wilton tip #5). Pipe loops on each cupcake.


the filling overflows a little bit

Take a knife and brush off the extra filling so icing will be smooth.

Make your loopty loops!

Chicken and Rice Wraps

As a busy mom, I love making a meal that I know we can eat on for days! This dish is one of them! This recipe goes along with my Boost from a Box series, and comes from one of my friends. She adapted this recipe from the back of a Rice-a-Roni box.

I'm pretty sure your family will love it, and you will love how easy it is!!

Chicken and Rice Wraps Recipe

2 T. butter
1 (6.8 oz) package of Rice-A-Roni Spanish Rice
1 (16 0z) jar salsa (or 2 cups of fresh tomatoes, or 1 - 14 oz. can tomatoes, undrained and chopped)
About 3 cooked chicken breasts, cut or shredded
1 can of kidney beans
1 can of black beans
1 can of corn
Handful of fresh minced cilantro (optional)

flour tortillias
sour cream
cheddar cheese

1. In large skillet, over medium high heat, melt butter. Saute rice-vermicelli mix until vermicelli is golden brown.

2. Slowly stir in 2 cups of water, the salsa, and seasonings packet. Bring to a boil. Cover, reduce heat to low. Simmer for 15-20 minutes until rice is tender.

3. Stir in chicken, corn, beans, (and cilantro if using it). Cook until heated through.

4. Serve in tortillas with cheese and sour cream if desired.

TIPS:

1. I use 3-4 cups of diced chicken from a whole chicken I make for dinner the night before. If you use 4 cups of chicken you will definitely need to add more water (1/2 c.) and salsa or tomatoes so your mixture will have enough liquid. Really, you can use 2 cups, and use the rest of your chicken for another meal!

2. Don't try to hurry the process along, make sure your rice is cooked first, because it won't cook more after you add all the stuff to it. Crunchy rice is no good... I speak from experience.

3. I added the cilantro, and if you don't have it, don't worry about it, still very, very delicious without it!

4. This is also super yummy used as a hearty dip to eat with chips.

Ooey-Gooey Pumpkin Butter Cake

My sister in law, Cheryl, made a yummy dessert last year, and shared the recipe with me; it's from Paula Dean. It was a German Chocolate Butter Cake. It was sooo yummy. There were other variations that you could do with it as well, one of them being pumpkin. I made the pumpkin recipe yesterday. It was good, but I like the German Chocolate recipe better!!

This recipe uses a cake mix as one ingredient for the crust. I'm all about cooking from scratch, but I have a few great recipes where some ingredients are pre-made from a box. So, this is my first Boost from a Box recipe that I'm sharing with you. It's nice to be able to cut out a step in cooking sometimes!!

German Chocolate Recipe found HERE.

Pumpkin Recipe found HERE.

(I did cut out 2 Tablespoons of butter from the filling, you might even be able to get away with cutting out more...)