CHOCOLATE CHIP CUPCAKES

1 cup butter
2 cups sugar
4 eggs
1 cup milk
2 teaspoons vanilla
3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2 cups milk chocolate chips roughly chopped

Cream butter and sugar.  Add eggs one at a time, mixing well.  Combine dry ingredients with chocolate chips.  Add alternately with milk a little at a time.  Fill cupcake holders about 2/3 full.  Bake 22-25 minutes, 350º.  Makes about 30 cupcakes.

Frost with Carmel Frosting:

Melt 1 cup butter, add 2 cups brown sugar.  Bring to a boil, stirring, and cook for two minutes.  Add 1/2 cup milk and remove from heat and cool.  Add 1 teaspoon vanilla and 1 cup brown sugar.  Beat in at least 2 cups of powdered sugar until consistency to pipe on cupcakes. Top frosted  cupcake w/ mini semi-sweet chocolate chips.

Tater Tot Casserole

Ingredients
1/2 lb ground beef
1 can cream of mushroom soup
1/2 can water
32 oz bag of tater tots

Directions
Brown ground beef and season with salt and pepper to taste.  Add one can of cream of mushroom soup and a half can of water.

Spread half of a 32 oz bag of tater tots in an 8 inch square baking dish, then spread meat mixture on top of it.  Top with remaining tater tots.

Bake at 375 for 45 or until top is crisp.

Carol's Alfredo Sauce

Ingredients

2 C Shredded Parmesan cheese
1 C Heavy cream
1 C butter

Directions

Combine ingredients over medium low heat until smooth.