Pina Colada Cupcakes!

1 pkg. yellow cake mix

1/3 c. vegetable oil

1/4 c. water

1 tsp. rum extract

1 can (8 oz.) crushed pineapple in juice, undrained)

3 eggs

1 tsp. coconut extract

1 tsp. rum extract

1- 12 oz. container whipped vanilla frosting

3/4 c. coconut

Heat oven to 375 degrees. Place paper baking cup in each of 24 regular-size muffin cups.

Mix cake mix, oil, water, 1 tsp. run ext., pineapple and eggs on low for 30 seconds. Beat on medium speed for 2 minutes. Fill cupcake liners 2/3 full and bake for 14-19 minutes. Cool completely.

Pina Colada Frosting

Stir coconut extract and 1 tsp. rum extract into frosting. Top each cupcake with coconut. 

***I made my own frosting with:

3 cubes butter

powdered sugar...to taste

2 tbsp of half and half

3/4 c. coconut

1 t. rum extract

1 t. coconut extract

{I actually added a little extra of both extracts in the frosting! They were very moist cupcakes...yummy frosting! If you don't like coconut...I don't know what to say!!!}

**Thanks to Marilyn Williams...this recipe is from her blog!

Lettuce Wraps!

 

1 cup soy sauce

1 cup sugar

1 tsp ground pepper

4 cloves garlic, minced

1 1/2 T roasted sesame seeds

1 tsp sesame oil

1-2 T red pepper paste, depending on how spicy you like things

1 tsp grated ginger

2 cubes or 1 tsp beef bullion

1/4 cup sherry

6 green onions

2 medium onions

2-4 lg carrots

1 can bamboo shoots

3 lbs. of ribeye or flank steak sliced very thin against the grain (easier to cut if slightly frozen)

1/2 - 1 cup of oil

Crisp Iceberg Lettuce- washed and chilled 

 

Thinly sllice ribeye or flank steak.  Place beef in large bowl.  Chop 2 med. onions, 6 green onions, and julienne 2 large carrots.  Add these and drained bamboo shoots to the meat.  In a seperate bowl combine soy sauce, sugar, pepper, garlic, sesame seeds, sesame oil, red pepper paste, ginger, sherry, and  bouillion.  Mix well.  Pour this mixture over the meat and mix well.  Marinate in fridge for 4 to 24 hours.  In a very hot skillet add a few Tbsp. of cooking oil.  When hot add about a cup to 2 cups of the meat stirring regularly.

As the meat cooks the sugars will carmelize.  (Meat will have a shiny appearance when done.  When carmelized move this mixture to a warming dish and then add a few more Tbsp. of oil and repeat with another cup or 2 of meat mixture until all of the meat is cooked. 

 

Serve with steamed white rice and lettuce leaves.  serves 8-12

I got this recipe from my mom, who got it from friends in Florida! It is not for the faint of heart! Very flavorful! (Some would say spicy!) Go easy on the red pepper paste the first time (maybe half) if you're worried it might be too spicy!

ENJOY!  I used flank steak which is a cheaper cut.  I left the sherry out  because I didn't have any and just added a little water. I couldn't find the red pepper paste at the grocery store, so I ended up at the Asian food market...where I also purchased the sesame seeds. Believe it or not, my kids love this dish. One night I served it with fried rice and egg rolls, but usually just with plain rice...done in rice cooker. I will post a picture after I make it again!