Strawberry Cream Filled Cupcakes

I changed up my filling recipe and hope these will be perfect for our 40th year class reunion.....we will see???

Strawberry Cream filled Cupcakes
1 white or yellow cake mix (I prefer, Betty Crocker)
2/3 cup water
1/2 cup sour cream
1/3 cup vegetable oil
3 eggs
1/2 c. strawberry jam
4 oz cream cheese
1 egg
In large bowl, mix together:  cake mix, water, sour cream, oil and eggs. Fill 24, paper lined and sprayed, muffin cups 1/4 full. 

Beat together:  jam, cream cheese & egg.  Using small cookie scoop place a scoop in center of  cupcake batter in each muffin cup.  Then finish filling with the cake batter until each is 2/3 full. 

Bake at 350 for 20 to 25 minutes or until tops are golden brown and spring back when touched lightly in center. Cool 10 minutes in pans; remove from pans to cooling rack. Cool completely, about 30 minutes.

Spread cream cheese frosting over cupcakes.  Store covered in refrigerator.

Make Ahead Breakfast Enchiladas

I made these at our Sturgeon fishing trip this fall.  Everyone really enjoyed them.  This recipe is a keeper!!

Make Ahead Breakfast Enchiladas
1 1/2 c. half & half milk
5 large eggs
1/2 t. salt
1 1/2 T. flour
2 1/2  c. ham, diced
1/2 c. green onions, chopped
2 1/2 c. cheddar cheese, grated & divided
12 - 8" flour tortillas
Toppings:  salsa, sour cream, & extra green onions or cilantro for garnish
Whisk together:  milk, eggs, salt & flour.  Pour just enough of this liquid to cover the bottom of a sprayed 9x13 pan and set aside the rest. 
Mix together:  ham, green onions & 2 c. cheese.  Scoop 1/3 c. of this onto tortilla and roll up and place in a sprayed 9x13 inch pan. Pour the remaining egg mixture over the top of the enchiladas.  Cover and refrigerate overnight to allow the tortillas to absorb the egg mixture. 
In the morning.....Bake at 350 for 35 to 45 minutes, until the egg mixture looks cooked and tortillas are golden brown. Top with the remaining 1/2 c. grated cheese the last 10 minutes of baking. 
Serve with the toppings of your choice.

**While camping these took about an hour to cook but my little camper oven usually takes much longer to bake.  And if you are serving these to Mike G. don't put cilantro on them!!  :) 

Sour Cream Breakfast Cake

This recipe was shared with me by Aryn Youngberg.  Her are Aryn's comments about this recipe.... I love to make Breakfast Cake in my Fluted Pan! It has been a family favorite since I was a kid. We usually had it Sunday nights and enjoyed leftovers (if there were any) for breakfast the following week. It's the only cake I can really justify eating for breakfast 😉!

Sour Cream Breakfast Cake
1/2 cup butter - softened
2 eggs
1 cup sugar
1 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
1 cup sour cream
6 tbs brown sugar, packed
6 tbs finely chopped nuts
1 tsp cinnamon
3/4 cup dried blueberries (optional)

Blend butter, sugar, eggs, and vanilla. Add flour, baking powder, soda, and salt, Blend in sour cream, but do not overmix. Make filling from brown sugar, nuts, and cinnamon. Layer in bundt pan in this order: 1/3 batter, 1/3 filling, 1/3 batter, 1/3 filling, 1/3 batter, and the last of the filling. Do not mix (or “marble”) as this will happen by itself as it bakes. Bake at 350 degrees for about 1 hour, or until it tests done with a toothpick in the center coming out clean. Let stand in pan for at least 10 minutes before attempting to remove (this is the hardest part!) Serve warm with butter.
*If adding blueberries - add them last to the batter before layering in the prepared pan.