Chocolate Chip Cupcakes

Not sure where I got this recipe from (if it was any of you, let me know so credit can be given where credit is due!)! I found it in my recipe box today and decided to make it since I'm trying to use up ingredients before we move. Very yummy!

Makes 12 cupcakes (when I made it, it made 18)
Bake at 375 for 20-25 minutes

SIFT IN LARGE BOWL
1 1/2 c. flour
1 c. sugar
1/4 c. cocoa
1 tsp. salt
1 tsp. soda

STIR TOGETHER IN SEPARATE BOWL
1 TBSP. vinegar
1 tsp. vanilla/ almond (didn't have vanilla on hand so used almond ext. instead)
1/2 c. vegetable oil
1 c. water


Stir (don't beat) the wet mixture into the dry mixture, set aside.

CREAM CHEESE FILLING: Beat the following together
1 sm. 3 oz. softened cream cheese
1/3 c. sugar
2 unbeaten eggs
1/8 tsp salt

After you beat together, add 1 small bag of chocolate chips to the cream cheese mixture. (I had half a bag so I also used mini baking M&Ms).

Now, the fun begins! Fill each papered cupcake 1/2 full with batter, put 1 large tablespoon of the cream cheese stuff on top. Bake at 375 for 20 minutes.

They need no frosting! They are not the most beautiful, but they taste great, freeze well, etc.

CHILI RELLENO SOUFFLE

From Donna McCoy

CHILI RELLENO SOUFFLE

1 7 oz. can whole green chili's [I used chopped]
1 lb. cheddar cheese
1/2 lb. jack cheese
4 eggs
2 T. flour
1/2 tsp. salt
1 13 oz. can evaporated milk

Sauce:
1 small can tomato sauce
1/2 package taco seasoning mix

Wash seeds from chili in cold water. [I did not do this] Put chili's in bottom of buttered baking dish.
Grate cheese- sprinkle on top of chili's. Mix flour, salt, milk, egg and pour over cheese and chili's.
Bake 30 minutes at 350 degrees or until toothpick comes out clean. Mix taco sauce and tomato sauce and pour on top and bake for 5 more minutes. "It's Oh so good!"