Jaralynn's Cupcakes

CUPCAKES

1 box white cake mix
1 cup sour cream
1 pkg cheesecake flavored jello pudding
4 eggs
1/4 c oil
3/4 c applesauce

Bake cupcakes according to directions on the box. Frost when cool.

Frosting:
1 pkg cream cheese
3 c powdered sugar, more if needed to desired consistency
1 cube of butter
about 1-2 tablespoons of Mrs. Richardson's Butterscotch Caramel, plus more to be drizzled on top of the cupcakes once frosted.

Spinach & Feta Pasta

Spinach & Feta Pasta

1 box of Penne pasta (whole wheat pasta works great as an option)
olive oil
Italian seasoning (optional)
1 28 oz. can diced tomatoes
3 cups fresh spinach
1 onion, finely choped
5 - 6 cloves garlic, minced
a big handful of fresh mushrooms, chopped
4 oz. feta cheese, crumbled
salt & pepper to taste
Note: I added about 1/4 tsp red pepper flakes, 1 tbsp sugar, and about 1/2 c half & half (add only after pan has been removed from the heat), and I only used about 3 cloves of garlic.

Bring a large pot of salted water to boil and add pasta. Cook according to package directions. In the meantime, heat some olive oil in a skillet over medium heat. Add onions, garlic, and mushrooms and cook until tender (add Italian seasoning if you want). Add spinach and cook until wilted. Add tomatoes, heat through, add drained pasta and crumbled feta. Add salt and pepper to taste. Heat through and serve; you can crumble extra feta on top if you feel like it. This is very similar to the Penne Rosa at Noodles & Co.