Caramel Apple Cupcakes

I saw this in the October issue of Every Day with Rachael Ray. I haven't made them yet, but they look like the perfect fall treat!

Ingredients:

• 1 1/4 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 eggs, at room temperature
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 2 rome apples (about 1 pound), peeled and shredded
• 1 1/2 cups chewy caramel candies
• 1 tablespoon heavy cream

Directions:

1. Arrange a rack in the upper third of the oven and preheat to 350°. Line a cupcake pan with baking liners. In a large bowl, whisk together the flour, baking powder, cinnamon and salt.

2. In a medium bowl, whisk together the eggs, brown sugar and granulated sugar until smooth. Whisk in the oil and vanilla. Stir into the flour mixture until just combined; stir in the apples. Spoon the batter into the prepared pan until almost full. Bake until golden and a toothpick inserted in the center comes out dry, 25 to 30 minutes. Transfer to a rack to cool completely.

3. In a small, microwavable bowl, combine the caramels and cream. Microwave for 1 minute at medium power, then stir; repeat in 30-second intervals until melted and smooth. Let cool. Spread the frosting generously on the cooled cupcakes.

Makes 12 servings

Grilled Honey Lime Chicken

This is from "Don't Panic Dinner's in the Freezer" .
I thought we'd do this on the next freezer cooking night.

4 boneless chicken breasts
1/2 cup fresh lime juice
1/2 cup olive oil
1/4 hoeny
1/4 cup fresh cilantro, finely chopped
2 garlic cloves, minced
2 tsp chopped jalapeno pepper

Mix together the lime juice, olive oil, honey cilantro, garlic and jalapeno. Pour marinade over chicken and freeze.
Thaw chicken. Grill over medium heat. Eat!

Telluride Black Bean Tortilla Bake

A yummy freezer meal idea.

Ingredients:
1lb ground beef
1/2 cup chopped onion
1-15oz can black beans drained and rinsed
1-16oz can stewed tomatoes (Mexican style)
1/2 cup enchilada sauce
1t chili powder
1t cumin
1/4t pepper
6 flour tortillas, fajita size
3 oz low fat cream cheese softened
1-4oz can diced green chiles, drained
1/2-1 cup shredded Moterey Jack or cheddar cheese

Cooking Day:
Brown ground beef and onion in a large skillet; drain fat. Put stewed tomatoes into a blender (or food processor) and blend just long enough to break up large tomato pieces. Add to skillet with meat. Stir in black beans, enchilada sauce; chili powder, cumin and pepper. Bring to a boil, cover and simmer about 10 minutes. Remove from heat and let cool.

Spread one side of tortillas with cream cheese, topping with green chiles. Fold tortillas in half over cream cheese. Pour half the cooled meat sauce into the bottom of a lined 7x11 (I used 9x13) baking dish. Arrange the folded tortillas over sauce, overlapping if necessary. Pour the remaining sauce over the tortillas. Freeze.

Serving Day:
Thaw to a slushy state. Cover dish with foil and bake in 350 degree oven for 20-30 minutes, until heated through. Uncover and sprinkle cheese on top; bake for 5 more minutes or until bubbly.