Strawberry Lemon Cupcakes from Darlene Owens with the Career Center in Winston-Salem, a vocational school for high school students.
1 tbs butter or cooking spray
1 tbs. soy sauce
1 tbs. balsamic vinegar
Salt and pepper to taste
1/4 cup cherry tomatoes cut in half
Directions: Preheat oven to 400 degrees Fahrenheit. Bake asparagus for 12 minutes.
Saute with butter, soy sauce, cherry tomatoes, and vinegar.
1/4 cup diced onions
1/4 cup sweet relish
1 cup mayonaise
1/4 cup ranch dressing
Two parboiled eggs
Salt and pepper to taste.
Cook potatoes until soft. Remove skin, dice to desired size. Add mayonnaise, onions, sweet relish, eggs and ranch dressing.
Mix thoroughly. Add salt and pepper to taste.
Strawberry Lemon Cupcakes
Box of strawberry cake mix
1 tbs. of vanilla extract, lemon extract, strawberry and butter
Cup of water
Third of cup of oil
Directions: mix all ingredients together. Scoop into muffin pans with cupcake liners. Bake at 330 degrees Fahrenheit for 20-25 minutes.
2 lbs. powdered sugar
1 cup butter-flavored shortening
1 cup butter
1/4 cup whipped cream
1 teaspoon vanilla, butter and lemon extract
2-3 drops of red food coloring
Mix well and use to decorate cupcakes.