Boston Cream Pie Cupcakes

Ingredients:
1 1/4 cups cold whole milk
1 (3.4-ounce) box vanilla instant pudding and pie filling mix
1 tablespoon pure vanilla extract
12 pre-made cupcakes baked from a cake mix
1 cup heavy cream
1 (12-ounce) package semisweet chocolate morsels
1/4 cup powdered sugar, sifted

Preparation:
1. Combine milk, instant pudding mix, and vanilla extract in a large bowl. Beat filling mixture with a hand mixer for 2 minutes, or until it thickens.

2. Place filling mixture in refrigerator for 15 minutes.

3. Spoon filling mixture into a pastry bag fitted with a medium-size plain tip. Fill cupcakes by inserting tip into top of cupcake and squeezing a couple of tablespoons of filling into each cupcake.

4. Heat cream in a small heavy saucepan over medium heat until bubbles appear around the edges.

5. Remove from heat, add chocolate morsels to pan, and whisk until smooth.

6. Spoon or drizzle glaze over cupcakes, or dunk the tops into the glaze.

7. Refrigerate until set, at least 1 hour, before serving.

Strawberry Nachos

Ingredients:
Butter, melted
Flour tortillas
Cinnamon
Sugar (white)
Fresh strawberries, diced
Chocolate chips, melted (if desired)

Preparation:
1. Mix cinnamon and sugar with melted butter and brush on one side of tortillas.

2. Using a pizza cutter, slice tortillas into triangles (making "chip-sized" pieces).

3. Bake tortilla pieces in 350-degree oven until very lightly browned, but not burnt. Allow to cool. They will become crispy.

4. Toss diced strawberries with a small amount of sugar and a tablespoon or so of water.

5. Serve crisp "chips" with strawberry mixture, either as a "salsa" or by laying the "chips" on a plate, topping with the strawberries, then drizzling with melted chocolate.

Betsy's Salsa

Ingredients:
1/2 cup fresh cilantro, chopped
1 bunch green onions, chopped
2 cans Rotel
1 large can diced tomatoes
3 Tblsp garlic salt

Preparation:
Pulse all ingredients in blender.