Darlene Michaud

Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Easy Blueberry Muffin Tops Recipe

Check Out My New eBay Store!

INGREDIENTS:
check for ingredient coupons here
1 package Betty Crocker wild blueberry muffin mix
1/2 cup water
3 tablespoons vegetable oil
1 egg
(see my tips below)

See my Darlene’s Concoctions videos here!

DIRECTIONS:

1: Preheat oven to 425ºF (or 400ºF for dark or nonstick pan). Drain Blueberries from muffin mix; rinse and set aside. Stir muffin mix, water, oil and egg in medium bowl just until blended (batter may be lumpy). Gently stir in blueberries.

2: Drop batter by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

3: Bake 7 to 9 minutes or until edges and tops begin to brown. Cool 1 minute before removing from cookie sheet.

Darlene’s Tips:  You can use any flavor of muffin mix. Make some muffin top sandwiches by spreading frosting, whipped topping, peanut butter, cream cheese or whatever you want between two muffin tops. Freeze to eat later! You could even use the muffin tops to make ice cream sandwiches! You can also use a muffin top as the base for strawberry shortcakes!

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

BE COOL -> Subscribe to my Youtube channel

Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Boston Cream Pie Poke Cake Recipe

Check Out My New eBay Store!

INGREDIENTS:
check for ingredient coupons here
1 box Betty Crocker SuperMoist yellow cake mix
plus water, vegetable oil and eggs called for on cake mix box
1 box (4-serving size) vanilla-flavored instant pudding
2 cups milk
1 container Betty Crocker Rich & Creamy chocolate frosting
(see my tips below)

See my Darlene’s Concoctions videos here!

DIRECTIONS:

1:  Heat oven to 350°F. Spray bottom of 15 x 10 x 1-inch pan with cooking spray.

2:  In large bowl, make cake batter as directed on box. Pour into pan. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes.

3:  With handle of wooden spoon (1/4- to 1/2-inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.

4:  In medium bowl, beat pudding mix and milk with whisk 45 to 60 seconds or until slightly thickened but still pourable. Carefully pour over cake; spreading evenly over surface. Work back and forth to fill holes, tapping pan lightly on counter several times. Refrigerate 2 hours.

5:  In small microwavable bowl, microwave frosting uncovered on High 15 to 30 seconds or until slightly warmed and thinner consistency. Quickly spread evenly on top of cake up to edges; refrigerate until set, about 1 hour. Cut as desired and serve. Store covered in refrigerator.

Darlene’s Tips:  If you don’t have a sheet cake pan, just bake your cake in whatever cake pan you normally use and bake as directed on the box. You can even make cupcakes and poke those.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

BE COOL -> Subscribe to my Youtube channel