Stringer Week in Review....a little late.

Week Highlights:

1.) Nathan is now doing the army crawl and pulling himself EVERYWHERE!. This morning he pulled himself from his bedroom door all the way down the hall. IF he see something he wants - he's going to go for it. He seems to want everything but his toys - he wants the dog's toys, the furniture, you name it.

2.) One week and one more day till April 18. That is when Jason will hopefully slow down at work and Nathan and I will get to see him more. CAN'T WAIT!

3). We went to my brother's confirmation in East Bernard last Sunday - we had a great time with friends and family. I brought two new desserts so those will be the receipes of the week:

Cookies 'n Creame Cupackes:

Ingrediants:

Cupcakes:

1 box Better Crocker SuperMoist Devil's Food cake mix

water, vegetable oil and egss called for on cake mix box

Filling:

3/4 cup Betty Crocker Whipped fluffy white frosting

1/2 cup marshmallow creme

Frosting and Garnish:

1 12 oz container Betty Crocker Whipped fluffy white frosting

10 oreos, coarsely broken (about a cup)

1.) Make 24 cupcakes as directed on box using water, oil and eggs. When done, cool for 10 minutes and then remove from pans and completly cool.

2) By slowly spinning end of round handle of wooden spoon back and forth, make deep, 3/4 in wide indentation in center of top of each cupcake, not quite to bottom.

3) In medium bowl, stir together filling ingredients. Spoon into small resealable food-storage bag. Cut 3/8 in tip off 1 bottom corner of bag. Insert tip of bag into opening in each cupcake, squeeze bag to fill opening.

4) Frost cupcakes with 1 container frosting. Garnish with about 2 teasp. broken cookies.

Lemon Cake with Raspberry Mousse:

Ingrediants:

1 box Better Crocker Supermoist lemon cake mix

1 1/3 cups buttermilk

1/3 cup vegetable oil

1 teaspoon grated lemon peel

3 eggs

2 cups raspberry pie filling (from 21 oz can)

1 1/2 cups whipping cream

Fresh Raspberries and other fresh fruit, if desired.

1) Heat oven to 350. Grease bottoms of 2 round cake pans. In bowl, mix cake mix, buttermilk, oil, lemon peels, and eggs. Pour into pans.

2) Bake rounds for 30-35 minutes. Cool 10 minutes and then remove cakes from pans and cool on cooling racks for about an hour.

3) On serving plate, place one cake layer, rounded side down. Spread 3/4 cup of the pie filling over cake layer to within 1/4 in of edge. Top with second layer, round side up. In chilled medium bowl, beat whipping creame with electric mixer until soft peaks form. Beat in remaining 1 1/4 cups pie filling until blended. Frost side and top of cake with raspberry mousse. Garnish top as desiried with raspberries, lemons and mint leaves.