Cream-Filled Cupcakes

These are so yummy. They taste just like Ding-dongs.

1 pkg. devil's food cake mix
2 tsp hot water
1/4 tsp salt
1 jar (7 oz) marshmellow creme
1/2 cup shortening
1/3 cup confectioners' sugar
1/2 tsp vanilla extract
GANACHE FROSTING:
1 cup (6 oz) semisweet chocolate chips
3/4 cup heavy whipping cream

Prepare and bake cupcakes according to package directions, using paper-lined muffin cups. Cool for 5 minutes before removing to wire racks to cool completely.
For filling, in a small bowl, combine water and salt until salt is dissolved. Cool. In a small mixing bowl, beat the marshmallow creme, shortening, confectioners' sugar and vanilla on high until light and fluffy; add the salt mixture.
Insert a small round pastry tip into a pastry or plastic bag; fill with cream filling. Insert the tip halfway into the center of each cupcake and fill with a small amount.
In a heavy saucepan, melt the chocolate chips with cream. Cool. Dip cupcake tops into frosting; chill for 20 minutes or until set. Store in the refrigerator.

Smoked Turkey Pasta Salad

This recipe is on here by request of my mother-in-law. Its a great potluck salad, or we enjoy it as a light dinner during the summer. Everyone who has tried it likes it. Sometimes I broil chicken and substitute it for the turkey.

2 cups uncooked tricolor spiral pasta
1/2 pound cubed deli smoked turkey
2 cups (8 oz) cubed Monterey Jack cheese
1 small cucumber, thinkly sliced and halved
2/3 cup chopped sweet red pepper
2 green onions, thinly sliced
1/4 cup sour cream
1/4 cup mayonnaise
1 Tbsp milk
2 tsp honey
2 tsp Dijon mustard
Dash pepper

Cook pasta according to package directions; drain and rinse in cold water. In a serving bowl, combine the pasta, turkey, cheese, cucumber, red pepper and onion.
In a small bowl, whisk the sour cream, mayonnaise, milk, honey, mustard and pepper. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving.