Surprise Cupcakes

It's been awhile since I made this recipe and I remembered that there were some tweeks that needed to be made. I decided to make these when a co-worker reminded me of the recipe and The Diva needed a treat for her Valentine's party at daycare. I let her pick out the cake flavor and frosting, she decided to go with strawberry cake (kind of fitting for the holiday) and a fun white frosting with colored chips in it. Turned out to be a yummy combination!

1 pkg cake mix
3 eggs
1 cup mayonnaise (I use Hellman's) - I reduced this to 3/4 cup mayonnaise because I bought a super moist cake mix. I was short mayo so I actually used 1/2 cup mayo and 1/4 cup sour cream
1 cup water
1 pkg break & bake refrigerator cookies (we like chocolate chip)
frosting

Preheat oven to 350 degrees. Line muffin pan with liners (makes 24).

Combine cake mix, eggs, mayo and water in large bowl, mixing well.

Fill liners 1/2 to 2/3 full. Break each cookie dough square in half and roll cookie dough into balls. Using a whole dough square will result in an undercooked cookie middle (which isn't as good as it sounds). Push dough ball to bottom of filled cupcakes. Don't worry if the batter doesn't cover the dough, as they bake the cupcakes will rise and cover it.

Bake for 19-22 minutes. Allow to cool before frosting.

[click here for printable version]

Orange Salad

1 pkg cook and serve tapioca pudding
1 pkg cook and serve vanilla pudding

1 pkg orange jello

water

1 can mandarin oranges

1 can pineapple tidbits

1 container Cool Whip

Drain mandarin oranges and pineapple into a large measuring cup. Add enough water to make 3 cups. In a medium saucepan, combine juice/water with puddings and jello. Mix well and bring to a boil. Remove from heat and cool for 30 minutes in fridge.

Combine canned fruit with cool whip and pudding/jello mixture. Refrigerate for 1-2 hours before serving.

This is my favorite comfort food when I am really sick.