Miller Family Recipes

These are lemony deliciousness. I'm kinda on a cupcake kick lately so I'm scanning pinterest and pinning all kinds and I can't wait to really start fining even more deliciousness. I found out that this cupcake recipe is from a girl in our singles ward that wrote the cookbook, Your Cup of Cake.  I am really excited to try even more of her recipes in particular since these were soooo yummy (and easy too since she just doctors up a cake mix). Lemon Cake: 1 box White Cake mix (I used a yellow and it was fine) 4 egg whites 1/4 c. oil 3/4 c. buttermilk 1/4 c. lemon juice, freshly squeezed 3/4 c. sour cream 1 tsp. vanilla Lemon Glaze: 5 Tblsp. lemon juice, freshly squeezed 1 tsp. lemon zest 1 1/2 c. powdered sugar Cream Cheese Frosting: 1/2 c. butter, softened 8 oz. cream cheese, softened 2 tsp. vanilla 4 c. powdered sugar, sifted Preheat oven to 350 degrees and line pans with cupcake liners.  Sift cake mix into a small bowl to remove any lumps.  In a large b...

These are seriously good.  I went into the city with a friend and we stopped at Sprinkles for some cupcakes.  I was really excited to taste the because I had heard so much about them.  I got 6 different kinds and took the home.  Then I split each one 6 ways (lots of fellow curious people at home) and we each tried them all.  I found that while they were very good, they were nothing that I couldn't make at home. That began my search for all the ultimate cupcakes I could find.  This one is my first.  Actually, my first would be my double chocolate fudge cake with the chocolate fudge frosting and whoopy pie cream in the center...yum. Makes: 24 cupcakes Strawberry Lemonade Cupcakes: 1 box white (or yellow) cake mix - I use Duncan Hines but you'll have to add 1/4 c. more cake mix because they've started making the mixes smaller 1 (3oz.) box strawberry jello 1/2 c. pureed strawberries (fresh or frozen) 1/2 c. frozen lemonade concentrate (thawed) 1/2...

Beth said she wasn't so much digging my Paula Deen's recipe of mac n cheese, which I love by the way. I guess to each his own.  I found this as I was going through one of my issues of Taste of Home so I tried it.  I actually baked it in the oven for 1/2 hour on 350, just because I wanted it fast.  It was very good and very creamy and didn't last long.  I still prefer Paula's recipe, but this was two thumbs up from everyone. 2 c. uncooked elbow macaroni, cooked and drained 1 can (10 3/4 oz.) condensed cheddar cheese soup, undiluted 1 c. 2% milk 1/2 c. sour cream 1/4 c. butter, cubed 1/2 tsp. onion powder 1/4 tsp. white pepper 1/8 tsp. salt 1 c. (4 oz.) shredded cheddar cheese 1 c. (4 oz.) shredded fontina cheese 1 c. (4 oz) shredded provolone cheese While you cook the macaroni, in a large saucepan, combine soup, milk, sour cream, butter and seasonings; cook and stir over medium-low heat until blended.  Stir in cheeses until melted. Drain pasta; tra...

I got this from Taste of Home.  I've been getting bored of just ordinary mashed or baked potatoes.  Beth really liked these when I made them a few weeks ago.  They are pretty simple, you just have to be careful not to cut all the way through.  You also have to be careful not to pull the apart too much when you're pouring the butter and herbs on.  They really are yummy...who doesn't like butter and cheese on potatoes. 8 medium potatoes (of course, I ALWAYS use Idaho's) 1/2 c. butter, melted 2 tsp. salt 1/2 tsp. pepper 2/3 c. shredded cheddar cheese 1/3 c. shredded Parmesan cheese 2 Tblsp. minced fresh green onion 2 Tblsp. minced fresh sage (I used 1 tsp. dry) 2 Tblsp. minced fresh thyme (I used 1 tsp. dry) Preheat oven to 425 degrees.  With a sharp knife, cut each potato into 1/8 inch slices, leaving slices attached at the bottom; fan potatoes slightly and place in a greased 13x9-in. baking dish.  In a small bowl, mix butter, salt and pepper...

Tonight I cooked a roast that Beth brought over, but I didn't want to do mashed potatoes because it's so close to Thanksgiving and you can overdo on them. So I wanted to do this smashed potato that I'd seen on Pinterest but it was done with red potatoes and I didn't have any.  I did have some good old Idaho spuds though, so I washed them, cut them in have width wise and boiled them till they were tender but not too tender.  I figured I'd just work with what I had so here they are.  Geoffrey said they were great. Idaho potatoes washed and rinsed (however many you want) Salt to taste fresh pepper to taste Rosemary - I used fresh but dry is fine (just sprinkle over the top) Smoked Gouda (I just grated it and sprinkled it on top) you could use any      cheese you like. Olive oil (or melted butter - but I did like the flavor of the olive oil) Take each potato and place them on a well greased cookie sheet.  Using a potato masher, slightly smash eac...