Peppermint Cheesecake Rice Krispie Treats

by the Sweet Chick

Prep time: 20 minutes, Cook time: 5 minutes

 

4 Tablespoons butter

1 bag (10 oz) Jet-Puffed Peppermint Mallows

1/2 cup Andes Peppermint Crunch Baking Chips

1 box (3.4 oz) Jell-O Cheesecake Instant Pudding mix

5 cups Rice Krispie cereal

1 cup heavy cream

8 oz mascarpone cheese, room temperature

1/2 cup confectioners’ sugar, sifted

1 Tablespoon Peppermint Pigsy Dust

Additional Toppings:

1/2 cup Ghirardelli 60% Cocoa Baking Chips

1/4 cup Andes Peppermint Crunch Baking Chips

Instructions

In a large sauce pan, melt butter and marshmallows over low heat. Stir until completely melted.

Remove from heat and add the peppermint baking chips. Stir until the candies are all melted and mixture is smooth.

Next add the dry pudding mix and stir until completely blended.

Then add the Rice Krispies and stir until completely incorporated.

Pour the mixture into a greased 9 x 13 pan or a cookie sheet and spread it evenly with a piece of greased waxed paper.

for the frosting:

with a stand mixer on medium to medium/high speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy.)

In another bowl, blend together mascarpone and confectioners’ sugar until smooth.

Gently fold the whipped cream into the mascarpone mixture until completely incorporated.

Spread the frosting evenly over the treats with a spatula.

Cut treats into squares with a sharp knife, wiping down knife after every cut.

for the additional toppings

place chocolate baking chips in a microwave safe container and microwave at 30 second intervals, stirring in between, until chocolate is completely melted and smooth.

With a fork or piping bag, drizzle chocolate over cooled treats and sprinkle with peppermint baking chips.

Candy Cane Kiss Cookies

1 1/2 cups powdered sugar
1 1/4 cups butter, room temperature
1 tsp peppermint extract (optional)
1 tsp vanilla extract
1 large egg
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup finely chopped Candy Cane flavored Hershey’s Kisses
Granulated Sugar
About 30 unwrapped Candy Cane Kisses

1. Preheat oven to 350°F. Make room in either refrigerator or freezer for your cookie sheet.

2. In large mixer bowl, combine powdered sugar, butter, extracts and egg. Beat at medium speed, scraping bowl often until creamy (2-3 minutes). In a separate bowl, whisk together flour, baking powder and salt. Add to wet mixture and beat, scraping bowl often until well blended (1-2 minutes). The mixture will be a bit crumbly. Stir in chopped Kisses.

3. Shape dough into ¾-inch to 1-inch balls; roll in granulated sugar. Place 1-inch apart on cookie sheet. Bake for 10-12 minutes or until set. As soon as they come out of the oven, press a Candy Cane Kiss in the center of each cookie. They’ll crack a little around the edges, so just use your fingers to hold the cookie together while you set the kiss inside. Put cookie sheet (with cookies) immediately into the freezer (preferred) or refrigerator, so that the Kisses will set quickly. As soon as you press them into the cookie, they will begin to soften… so if you can get them into the freezer then they will keep their Kiss shape.

4. Store in a covered container- at room temperature for up to a week. In the freezer they should be  good for a couple of weeks.

Walnut Bread (Cozonac cu Nuca)

Prep Time: 3 hours
Cook Time: 35 minutes
Yield: 3 loaves

60 grams fresh yeast
250 grams chopped walnuts or pecans
1 kilogram all purpose flour
300 grams white sugar
5 eggs
500 milliliters milk
250 grams butter melted
2 teaspoon vanilla extract
2 tablespoons cocoa powder
1/2 cup raisins
1/4 cup vegetable oil
zest from one lemon

Instructions:
In a sauce pan add the sugar, milk, butter and lemon zest then warm it up. Do not boil it, it just needs to be hot.

Meanwhile, take the yeast and mix it with 2 tbsp of warm milk, 2 tbsp of sugar and 1 tbsp of flour and mix it well. Let it rest, if the yeast is fresh you will see the mixture rise. Leave it for about ten minutes. In a big bowl add the flour and if you're using vanilla powder add it to the flour otherwise add it to the milk mixture. Add 5 egg yolks (the whites will be used for the pecan cream) to the milk mixture and mix well. Next I usually use my kitchen aid mixer with the dough or paddle attachment. Add the flour to the bowl of the mixer, the milk mixture and the yeast mixture as well. Mix well for a few minutes. In the old days you'd have to knead this by hand for at least half hour. The more it mixes the fluffier the dough will be. Add the raisins and mix well.

Let the dough rise for an hour or two until it doubles in size.

In the meantime, in a food processor add the pecans or walnuts, add 5 more tablespoons of sugar and the 2 tablespoons of cocoa powder and mix. In the mixer put the egg whites and mix until stiff then add the pecan mixture and mix. Put this mixture in the fridge.

After the dough has risen, divide it in 3 pieces. On a big surface where you can work the dough, oil the surface, we will not use flour here, oil or butter works better. Take one piece and roll it out and then add a third of the pecan mixture to the dough and roll it out. Put each roll in a buttered bread pan and let rise again until doubled in size. Next make an egg wash and wash each bread with egg then sprinkle some sugar over each loaf.

Bake at 350 degrees for about 35-45 minutes. Let cool completely before cutting into this.

Taco-Filled Pasta Shells

Makes 12 servings

Taste of Home recipe

2 pounds ground beef
2 envelopes taco seasoning
1-1/2 cups water
1 package (8 ounces) cream cheese, cubed
24 uncooked jumbo pasta shells
1/4 cup butter, melted

ADDITIONAL INGREDIENTS (for each casserole):
1 cup salsa
1 cup taco sauce
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
1-1/2 cups crushed tortilla chips
1 cup (8 ounces) sour cream
3 green onions, chopped

In a Dutch oven, cook beef over medium heat until no longer pink; drain.Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cream cheese until melted. Transfer to a bowl; cool. Chill for 1 hour.

Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture. Place 12 shells in a freezer container. Cover and freeze for up to 3 months.

To prepare remaining shells, spoon salsa into a greased 9-in. square baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions.

To use frozen shells: Thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon salsa into a greased 9-in. square baking dish; top with shells and taco sauce. Cover and bake at 350° for 40 minutes. Sprinkle with cheeses and chips; proceed as directed. Yield: 2 casseroles (6 servings each).

Oreo Fluff

kitchenmonki recipe

1 box White Chocolate Instant Pudding Mix

2 cups Milk
8 ounces Cool Whip
24 Oreo Cookies, crushed
2 cups Mini Marshmallows

In A Large Bowl Whisk Together The Pudding Mix And Milk For 2 Minutes. Add Cool Whip, Oreos And Marshmallows, Stir Well. Refrigerate Until Ready To Serve.

Superfood Salad

1/2 cup dry quinoa
1/3 cup red onion, chopped
1 orange, peeled and segments chopped
1 avocado, chopped
1 cup canned black beans, rinsed and drained
seasonally either: 1 cup pomegranate arils (about 1 pomegranate worth) or 1 mango, chopped
1 cup frozen corn, thawed
1/3 cup cilantro, chopped
salt & pepper

Lemon Vinaigrette:
2 lemons, juiced (need 1/4 cup juice)
2 garlic cloves, microplaned or finely minced
dash of sweetener (agave nectar, honey, or sugar)
salt & pepper
3 tablespoons extra virgin olive oil

Directions:
Cook quinoa according to package directions. Set aside to cool.

For the Lemon Vinaigrette: add lemon juice, garlic, sweetener, salt and pepper into a small bowl and whisk in oil.

Combine cooled quinoa with red onion, orange segments, avocado, beans, pomegranate arils and/or mango, corn, cilantro, salt and pepper.

Pour Lemon Vinaigrette over the salad and stir to combine. Serve cold or at room temperature.

Spinach and Feta Pasta

Recipe by Our Best Bites
8 ounces Penne pasta (that’s 1/2 a 16 Ounces. box. Don’t use ziti–you want the ridges on the penne to “grip” the sauce)
1 28-ounces can diced tomatoes
3 cups fresh spinach (you don’t even have to chop it! Could life get any better??)
1 onion, finely chopped
5-6 cloves garlic, minced or pressed
A handful of fresh mushrooms, chopped
4 ounces. feta cheese, crumbled
Salt and pepper to taste

Instructions:
Bring a large pot of salted water to boil and add pasta. Cook according to package directions. In the meantime, heat a little olive oil in a skillet over medium heat. Add onions, garlic, and mushrooms and cook until tender. Add spinach and cook until wilted. Add tomatoes, heat through, and then add drained pasta and crumbled feta. Add salt and pepper to taste. Heat through and serve; you can crumble a little extra feta on top if you feel the urge. Even my pickiest eater loves this meal, so you really can’t go wrong! Got a little extra time on your hands? Try serving it with Rosemary Focaccia or Garlic Breadsticks.
Serves 8
Nutritional Information
Calories: 186
Fat: 5.3
Fiber: 3.4
WW Points Plus: 4

Romanian Cabbage Rolls (Sarmale)

2 to 3 pounds ground pork (or whatever meat you prefer)
1/2 cup long grain rice (I prefer basmati)
1-2 onions
parsley
dill
2 tablespoons vegetable oil
1 liter tomato juice
salt and pepper to taste
1 large sour cabbage
16 slices of bacon

Chop the onions and fry them in the oil until tender. Add rice and cook for another minute. Add onion and rice mixture to ground port and add salt, pepper, dill and parsley and mix well with your hands. Now it’s time to assemble the rolls.

Remove all the cabbage leaves and cut each leaf in half. Romanian cabbage rolls are traditionally smaller than the Polish cabbage rolls, so that’s why I recommend cutting each leaf in half, otherwise you can use the entire leaf for one roll.

Fill each half leaf with a big tablespoon of the meat mixture and roll. Put all the rolls in a big pot and add the liter of tomato juice over the rolls. Add more water if needed, the juice should cover the rolls entirely. Cover the pot with aluminum foil and bake at 375 degrees for about 4 hours.

After 2 hours remove the foil and put back in the oven. Serve hot with a bit of sour cream on top.

Divinity

2-1/2 cups granulated sugar
1/2 cup light corn syrup
2 egg whites
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup water
1 teaspoon powdered sugar

In a 2-quart saucepan, combine sugar, corn syrup, salt and water. Cook to a hard ball stage (260 degrees), stirring only until sugar dissolves.

Meanwhile, beat egg whites in a large mixer bowl/ beat to stiff peaks.
Gradually pour hot syrup over egg whites, beating at high speed of electric mixer. Add powdered sugar and vanilla and beat until candy holds its shape, 4 to 5 minutes. (this is the trickiest part – watch it carefully, it will start to lose its gloss. Check it often to see if it is holding its shape.)

Quickly drop from a teaspoon onto waxed paper. (If it cools too quickly and starts to harden, spread on waxed paper and cut into squares with pizza cutter.) Makes about 40 pieces.

(this recipe can be cut in half for easier handling)

Mexican Lasagna

1 pound ground beef
1 medium onion, chopped
28 ounce can stewed tomatoes
8 ounce can tomato sauce
4 ounce can diced green chilies
1 package taco seasoning
1 pound cheddar cheese, grated
Flour tortillas
 
1. brown beef & onion
2. add all other ingredients except tortillas & cheese
3. put 1/4 cup mixture into 9x13 OR two separate 9 inch round cake pans
4. layer tortilla, mixture, cheese, tortilla mixture cheese, tortilla, cheese
5. bake at 350 degrees for 25 minutes or until cheese is bubbly
 
Serve with lettuce, tomatoes, olives, chopped cilantro, sour cream, and lime squeezed over top.
Freezes great, but requires longer cook time when starting cold, bake covered at first to prevent cheese from overcooking.

Sticky Buns

photo from America's Test Kitchen Family Cookbook

Makes 12 rolls
Prep time: 2 hours 30 minutes (includes dough making and rising time)
Total Time: 4 hours 20 minutes plus cooling time

Nut Topping
¼ cup packed light brown sugar
½ cup light corn syrup
4 tablespoons unsalted butter
1/8 teaspoon salt
½ teaspoon vanilla extract
2 cups pecans, toasted and chopped coarse

Buns
¾ cup packed light brown sugar
2 teaspoons cinnamon
¼ teaspoon cloves
Pinch salt
Flour for the counter
1 recipe Basic Sweet Dough
1 tablespoon unsalted butter, melted, plus extra for the pan

1. For the nut topping: Bring the brown sugar, corn syrup, butter, and salt to a simmer in a small saucepan over medium heat. Stir in the vanilla and pecans. Spread the mixture over the bottom of a greased 9 by 13-inch metal baking dish

2. For the buns: mix the brown sugar, cinnamon, cloves, and salt together in a small bowl. Turn the dough out onto a lightly floured counter and press it into a 12 by 16-inch rectangle. Brush the dough with the butter. Sprinkle the filling over the dough, leaving a ¾-inch border along the top edge. Press on the filling to adhere it to the dough.

3. Roll the dough into a tight cylinder and pinch the seam closed. Roll the cylinder over so that it is seam-side down. Gently stretch the cylinder until it is 18 inches in length with an even diameter. Pat at the ends of the cylinder to even them.

4. Slice the cylinder into 12 evenly sized buns using a serrated knife. Arrange the buns cut-side down on top of the nut topping in the baking dish and wrap tightly in greased plastic wrap. Let rise in a warm place until the rolls have nearly doubled in size and are pressed against one another, 1 to 1½ hours.

5. Adjust an oven rack to the lowest position and heat the oven to 350 degrees. Bake until the buns are golden and puffed, 25 to 30 minutes. Let the buns cool in the pan for 5 minutes before flipping them out onto a large serving platter. Scrape any glaze from the pan and drizzle it over the buns before serving.

To Make Ahead
after arranging the rolls in the baking dish in step 4, cover the baking dish tightly with greased plastic wrap and refrigerate the rolls for up to 16 hours. Before baking in step 5, let the rolls sit at room temperature until they have nearly doubled in size and are pressed against one another, 1 to 1-1/2 hours.

Basic Sweet Dough

Makes enough dough to make 12 buns or rolls
Prep time: 10 minutes
Total Time: 2 hours 30 minutes

¾ cup buttermilk, warm
6 Tablespoons unsalted butter, melted and cooled until warm
3 large eggs, lightly beaten
4¼ cups all-purpose flour
¼ cup sugar
1 envelope (2 ¼ teaspoons) instant or rapid-rise yeast
1¼ teaspoons salt

1. Whisk the buttermilk, butter, and eggs together in a large liquid measuring cup. Mix 4 cups of the flour, sugar, yeast, and salt in a standing mixer fitted with a dough hook. With the mixer on low speed, add the buttermilk mixture and mix until the dough comes together, about 1 minute.

2. Increase the speed to medium-low and knead until the dough is smooth and elastic, about 10 minutes. (if, after 5 minutes, more, flour is needed, add the remaining ¼ cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl but sticks to the bottom.

3. Turn the dough out onto a clean counter and knead by hand to form a smooth, round ball, about 1 minute. Place the dough in a lightly oiled bowl and wrap tightly in plastic wrap. Let rise in a warm place until doubled in size, 2 to 2½ hours.

Chicken Tamale Casserole

 
Cooking Spray
2 1/4 Cup – Pre-shredded 4 Cheese Mexican Blend Cheese, Divided
1/3 Cup - Milk
1 - Large Egg
1 Teaspoon - Ground Cumin
1 (14.75 Ounce) Can - Cream Style Corn
1 (8.5 Ounce) Box - Corn Muffin Mix (I Used Jiffy)
1 (4 Ounce) Can - Chopped Green Chiles
1 (10 Ounce ) Can - Red Enchilada Sauce-I Used Mild
2 -3 Cups - Shredded, Cooked Chicken
1/4 Cup - Green Onions, Thinly Sliced
Instructions:
Preheat oven to 400°.  Spray a 13 x 9 inch baking dish with nonstick cooking spray.
Combine 1/4 cup cheese and next 6 ingredients (through chilies) in a large bowl, stirring just until moist. Pour mixture into prepared baking dish.
Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 2 cups cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Top casserole with green onions and cut into serving pieces;
read more:  http://www.gonnawantseconds.com/2013/02/chicken-tamale-casserole/

Chili Hotdog Casserole

Ingredients:
2 (15 oz) cans chili with beans
1 package Hot Dogs
1 Package Tortillas
1 (8 oz) package Cheddar cheese, shredded
Directions:
Preheat oven to 425 degrees
Spray all sides of 9x13 inch baking dish with Pam. Roll up franks inside tortillas with a piece of slice cheese and place in baking dish, seam side down, Pour the 2 cans of chili on top of the hot dog tortilla rollups and sprinkle with cheese.  Cover baking dish with aluminum foil, and bake at 425 degrees for 30 minutes.

Chicken Cordon Bleu Casserole

1/2 Cup chopped onion
2 Tablespoon butter
3 Tablespoon flour
1-1/2 Cup half and half
3 Cup cooked chicken
2 Cup cubed ham
1-1/2 Cup shredded cheddar cheese
Topping:
1/2 Cup  dried bread crumbs  (panko)
1 Tablespoon  melted butter
1/2 Cup  grated Swiss Cheese

Sauté onions in butter. Add flour and mix until smooth. Stir in  half and half and bring to a boil until thick, stirring constantly.

In a separate bowl, mix together chicken, ham and cheese. Pour cooked sauce over the top and mix well. Mix together topping ingredients.  Taste for your salt/pepper preference.  Pour into 9x13 and sprinkle with topping. Bake at 350 for 30 minutes.

If freezing, cover with foil and freeze.

Skillet Chili Mac

• 1/2 tablespoon of cooking oil
• 1-1/2 cups of chopped onion
• 1/2 cup of chopped bell pepper
• 1 or 2 jalapenos, chopped
• 1 pound of ground beef
• 1 pound of raw breakfast sausage
• 1 tablespoon of minced garlic
• 2-1/2 tablespoons of chili powder, or to taste
• 1/2 teaspoon of cumin
• 1/4 teaspoon of dried oregano
• Kosher salt and black pepper, to taste
• 1 (14.5 ounce) can diced tomatoes
• 1 (8 ounce) can of tomato sauce
• 1 (7 ounce) can green chilies
• 2 cups of water
• 1 (15.5 ounce) can pinto or red kidney beans, drained and rinsed
• 1-1/2 cups of dry medium cut pasta (like elbow macaroni or shells)
• 1 cup of shredded Cheddar cheese, divided, or to taste, plus more for garnish
• Optional Garnishes: Sliced green onions, fresh diced tomatoes, sour cream or your other favorite chili toppings

Instructions

Heat the oil in a large lidded skillet over medium high heat; add the onion and peppers, and cook for about 4 minutes, or until vegetables are tender. To that, add the ground beef, sausage and garlic, breaking up the meat and cooking, until no longer pink. Drain off any excess fat. Stir in the chili powder, cumin, oregano and salt and pepper; taste and adjust seasonings.

Add the diced tomatoes, tomato sauce and green chilies; stir. Add the water, beans, pasta and half of the cheese. Bring to a boil, stir, cover and reduce heat to simmer. Simmer for 20 minutes or until pasta is cooked through; uncover, stir and let simmer, uncovered, until reduced to desired consistency. Sprinkle remaining cheese on top, cover and cook over low until cheese melts. Garnish with sliced green onions, fresh diced tomatoes, sour cream or your other favorite chili toppings. 

Read more: http://www.deepsouthdish.com/2013/04/skillet-chili-mac.html#ixzz2iKUhib69

Baked Macaroni and Cheese

Serves 6 to 8

8 tablespoons unsalted butter
2 cups fresh breadcrumbs
Salt
1 pound elbow macaroni
1 garlic clove, minced
1 teaspoon dry mustard, dissolved in 1 teaspoon water
1/4 teaspoon cayenne pepper
6 tablespoons all-purpose flour
3-1/2 cups whole milk
1-3/4 cups low-sodium chicken broth
1 pound Colby cheese, shredded (4 cups)
8 ounces extra-sharp cheddar cheese, shredded (2 cups)
pepper

1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Melt 2 tablespoons of the butter and toss with the breadcrumbs.

2. Bring 4 quarts water to a boil in a large pot for the macaroni. Stir in 1 tablespoon salt and the macaroni and cook until almost tender bust still firm to the bite. Drain the macaroni and leave it in the colander.

3. Wipe the pot dry, add the remaining 6 tablespoons butter, and melt over medium heat. Stir in the garlic, mustard mixture, and cayenne. Cook until fragrant, about 30 seconds.

4. Stir in the flour and cook until golden, about 1 minute. Slowly whisk in the milk and broth. Bringing to a simmer. Cook whisking often, until the mixture is slightly thickened, about 6 minutes.

5. Off the heat, whisk in the Colby and cheddar until completely melted. Season with salt and pepper to taste. Stir in the drained macaroni, breaking up any clumps, until well combined.

6. Pour in to a 9 x 13-inch baking dish. Sprinkle evenly with breadcrumbs. Bake until golden brown and bubbling around the edges, 25 to 30 minutes. Let cool for 10 minutes before serving.

Spicy Hummus

Ingredients
2 cans garbanzo beans, one drained and one not drained
4 tablespoons tahini sesame paste
drizzle extra-virgin olive oil
1/4-1/2 teaspoon crushed pepper flakes
2 teaspoon ground cumin
2 teaspoon ground coriander
2 cloves garlic, crushed
Coarse salt
1 lemon, juiced
Pita bread, chips, or vegetables for dipping

Directions
Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste.  1/2 the recipe if you have a small food processor.

Cucumber salad

1/4 cup red wine vinegar
2 teaspoon sugar
1/2 teaspoon pepper
1 teaspoon dill
1/4 cup mayonnaise
5 cucumbers
1/2 cup white onion

 Mix everything except cucumbers and onions well then add cucumbers and onion.
 You can also add celery if you like it, but I don't.

Zucchini Pizza Bites

 

Skinnytaste.com
Ingredients:

• 4 slices large zucchini 1/4" thick (or 1 medium zucchini cut on diagonal)
• olive oil spray
• salt and pepper
• 2 tbsp quick marinara sauce
• 1/4 cup shredded part skim mozzarella

Directions:

Cut zucchini about 1/4 inch thick. Spray both side lightly with oil and season with salt and pepper. Broil or grill the zucchini for about 2 minute on each side. Top with sauce and cheese and broil for an additional minute or two. (Careful not to burn cheese)

Servings: 1 • Serving Size: 4 pieces • Calories: 124.8 • Fat: 5.7 g • Protein: 8.2 g • Carb: 10.4 g • Fiber: 3.0 g

Pumpkin Hummus

1 15 ounce can chickpeas

1 15 ounce can pure pumpkin

2 tablespoons extra virgin olive oil

2 teaspoons garlic, minced

1 lemon or 1 tablespoon fresh lemon juice

1 pinch dried parsley

Directions:

in a food processor or blender, combine all ingredients until smooth.

(serve with these)

Cinnamon Sugar Baked Pita Chips

about 4 whole wheat or multigrain pitas

2 tablespoons extra virgin olive oil

1 teaspoon ground cinnamon

1 tablespoon white sugar

Directions:

1. Preheat oven to 350 degrees
2. in a small mixing bowl, combine both cinnamon and sugar.
3. cut pitas into triangles or any shape your kids enjoy!
4. lay pita in a single layer onto a baking sheet. you man need two baking sheets.
5. gently brush oil over each pita
6. dust each pita with cinnamon sugar mixture
7. bake for 10-12 minutes or until pita looks golden in color
8. let cool. they last about 3-4 days in an airtight container (if you have any left over!).

Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing

¾ cup uncooked quinoa
1-2 cups shredded red cabbage, depending on how much crunch you like
1 red bell pepper, diced
½ red onion, diced
1 cup shredded carrots
½ cup chopped cilantro
¼ cup diced green onions
½ cup cashew halves or peanuts (honey-roasted is good)
Optional: 1 cup edamame or chickpeas
Fresh lime, for a bit of tang


For the dressing:
¼ cup all natural peanut butter
2 teaspoons freshly grated ginger
3 tablespoon soy sauce, gluten-free if desired
1 tablespoon honey (use agave if vegan)
1 tablespoon red wine vinegar
1 teaspoon sesame oil
1 teaspoon olive oil
Water to thin, if necessary


Instructions
1. To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan,
bring 1 ½ cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover,
reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the
water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to
cool for about 10 minutes. You should have a little over 2 cups of quinoa.

2. To make dressing: Add peanut butter and honey or agave to a medium microwave safe
bowl; heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and both
sesame and olive oil and stir until mixture is smooth and creamy. If you want a thinner
dressing, simply stir in a teaspoon or two of water or olive oil.

3. Add as much or as little dressing as you’d like to the quinoa. I always start out with a
little bit of dressing and usually add more to suit my taste preferences. Alternatively you
can save the dressing for later and add when you are ready to eat; however the flavors of
the dressing usually soak into the salad so I love adding it to the quinoa first.

4. Next fold in red pepper, onion, cabbage, carrots, and cilantro into the quinoa. Garnish
with cashews and green onions. Serve chilled or at room temperature with lime wedges if
desired.

Layered Picnic Loaves

photo and recipe by Taste of Home

• Prep: 15 min. + chilling
• Yield: 12 Servings

• 2 unsliced loaves (1 pound each) Italian bread
• 1/4 cup olive oil
• 3 garlic cloves, minced
• 2 teaspoons Italian seasoning, divided
• 1/2 pound deli roast beef
• 12 slices part-skim mozzarella cheese (1 ounce each)
• 16 fresh basil leaves
• 3 medium tomatoes, thinly sliced
• 1/4 pound thinly sliced salami
• 1 jar (6-1/2 ounces) marinated artichoke hearts, drained and sliced
• 1 package (10 ounces) ready-to-serve salad greens
• 8 ounces thinly sliced deli chicken
• 1 medium onion, thinly sliced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Directions

• Cut loaves in half horizontally; hollow out tops and bottoms, leaving 1/2-in. shells (discard removed bread or save for another use).
• Combine oil and garlic; brush inside bread shells. Sprinkle with 1 teaspoon Italian seasoning. Layer bottom of each loaf with a fourth of the roast beef, mozzarella, basil, tomatoes, salami, artichokes, salad greens, chicken and onion. Repeat layers. Season with salt, pepper and remaining Italian seasoning.
• Drizzle with remaining oil mixture if desired. Replace bread tops; wrap tightly in plastic wrap. Refrigerate at least 1 hour before slicing. Yield: 2 loaves (12 servings each).

Popsicles

Popsicles

Bobbie Crawford               Makes 3 doz. 

1 pkg jello, or any flavor you like

1 pkg Kool Aid, any flavor you like

1 Cup sugar

2 Cups boiling water

2 Cups cold water

Mix first four ingredients until dissolved.

Add cold water.

Pour into pour into popsicle holders.

Freeze.

Tucanos Brazilian Lemonade

By misaistheboofy       Servings: 12


2 cups sugar
4 cups limes, quartered (including the peel)
6 cups water
2 ounces sweetened condensed milk

Directions:
Place sugar, limes, sweetened condensed milk, and 2 cups of water in a blender. Pulse for 3 seconds, then pass through a strainer and add remaining 4 cups of water. Enjoy!

Coconut Macaroons

Recipe courtesy Ina Garten

Ingredients
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt

Directions

Preheat the oven to 325 degrees F.
Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

original recipe

Salted Caramel Budino

In clear cups -layer chocolate crumbs, pudding, salted caramel, whipping cream and sprinkle with remaining chocolate crumbs.

Chocolate crust and topping

1 cup finely ground chocolate cookie crumbs (such as Nabisco Famous Chocolate Wafers; about 20 cookies)

2 tablespoons unsalted butter, melted

1/8 teaspoon kosher salt

 

Pudding

1 4-serving size box of instant chocolate or vanilla pudding

1 cup cold water

1 14-oz. can sweetened condensed milk

1 pint whipping cream

1/3 cup powdered sugar

In a medium bowl, combine pudding mix, cold water, and sweetened condensed milk. Mix well and place in the refrigerator to chill for a few minutes. In another bowl, whip 1 cup of whipping cream until soft peaks form.  Gently fold the whipped cream into the pudding mixture until well-combined. 

Prepare sweetened whipped cream with the remaining whipping cream and 1/3 cup of powdered sugar and place on top of caramel sauce in cup.

 

Salted Caramel Sauce

Ingredients:

1 cup sugar

1 1/4 cups heavy cream

1/2-3/4 teaspoons sea salt

1 1/2 teaspoon vanilla

Directions:

1. In a large heavy pot, spread sugar in a thin, even layer. Turn burner to medium and heat until parts of the sugar begin to bubble and liquefy.

2. Gently stir, making sure un-melted sugar comes in contact with the greatest heat source. Continue, stirring occasionally   until all the sugar is melted.

3. Meanwhile, heat cream in the microwave or over the stove.

4. When the sugar is completely melted and has turned an amber color, remove from heat. Whisk in 1/2 the warmed cream. The mixture will bubble. Whisk in remaining cream until smooth.

5. Stir in salt and vanilla. If any caramel has hardened, simply place over heat and re-melt until smooth.

6. Store in an airtight container in the fridge indefinitely.

Cream Cheese Churros

1 loaf of white bread with crust cut off
1 8 oz package cream cheese softened
2 cups powdered sugar
1 stick melted butter (1/2 cup)

Cinnamon sugar blend. (Think I used 1 cup sugar 3 Tbsp cinnamon. I basically went off looks).
With the crust cut off roll the bread with a rolling pin till flat. Mix cream cheese and powdered sugar (and tiny bit of water) to make a frosting consistency. Spread frosting over entire piece of flat bread (just like you would peanut butter for a sandwich). Roll up and roll in melted butter then cinnamon sugar mix. Place on cookie sheet and bake at 350 degrees for 20 minutes.

Sopapilla Cheesecake

2 cans Pillsbury butter crescent rolls
2 (8oz) packages cream cheese (softened)
1 cup sugar
1 teaspoon vanilla
1/4 cup melted butter
Cinnamon & sugar

Unroll and spread 1 can crescent rolls on bottom of ungreased 9 x13 pan. Combine softened cream cheese, sugar, and vanilla.  Spread mixture over crescent rolls. Unroll and spread remaining rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20 - 30 minutes.

Orange-Nut Muffins

• Yield: 12 muffins
• Prep 15 minutes
• Bake 18 minutes

ingredients

• 1 2/3 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking soda
• 1/8 teaspoon baking powder
• 1/8 teaspoon salt
• 1 beaten egg
• 1/2 cup buttermilk or sour milk*
• 1/3 cup frozen orange juice concentrate, thawed
• 1/3 cup butter, melted and cooled
• 1/3 cup chopped walnuts
• 1/2 cup sifted powdered sugar
• 1/2 teaspoon finely shredded orange peel (optional)
• Orange juice

directions

1. In a large bowl, combine flour, granulated sugar, baking soda, baking powder, and salt. Make a well in the center of flour mixture.
2. In medium bowl, combine egg, buttermilk, orange juice concentrate, and melted butter; add all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in walnuts.
3. Line twelve 2-1/2-inch muffin cups with paper bake cups. Fill the cups 3/4 full with batter. Bake in a 400 degree F oven for 18 to 20 minutes or until muffins are golden. Remove the muffins from the pans.
4. In a small bowl, combine powdered sugar, orange peel, and enough orange juice (2 to 3 teaspoons) to make a drizzling consistency. Drizzle over warm muffins. Makes 12 muffins.

note

• * To make 1/2 cup sour milk, place 1-1/2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/2 cup liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.

South-of-the-Border Quiche

12 Servings   Prep: 20 min. Bake: 35 min. + standing

Ingredients

• 2 unbaked pastry shells (9 inches)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1-1/2 cups (6 ounces) shredded cheddar cheese
• 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
• 1 cup (4 ounces) shredded sharp cheddar cheese
• 8 eggs, lightly beaten
• 2 cups half-and-half cream
• 2 cans (4 ounces each) chopped green chilies
• 2 cans (2-1/4 ounces each) sliced ripe olives, drained
• 1/4 cup chopped green onions
• 2 tablespoons minced fresh cilantro
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Salsa and sour cream, optional

Directions

• Line unpricked pastry shells with a double thickness of heavy-duty
• foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes
• longer.

• Sprinkle chili powder and cumin over shells; sprinkle with cheeses.
• In a large bowl, whisk the eggs, cream, chilies, olives, onions,
• cilantro, salt and pepper. Pour evenly over cheese.
• Cover and freeze one quiche for up to 3 months. Cover edges of
• remaining quiche loosely with foil; place on a baking sheet. Bake at
• 400° for 35-40 minutes or until a knife inserted near the center
• comes out clean. Let stand for 10 minutes before cutting. Serve with
• salsa and sour cream if desired.

• To use frozen quiche: Remove from the freezer 30 minutes before
• baking (do not thaw). Cover edges of crust loosely with foil; place
• on a baking sheet. Bake at 400° for 55-60 minutes or until a
• knife inserted near the center comes out clean. Let stand for 10
• minutes before cutting. Yield: 2 quiches (6 servings each).

Honey Cloud Pancakes

To make a single serving pancake you will need:
1 large egg and 1 egg white
1/4 cup of warmed milk
1/4 cup of flour (plain will do, I used 00, or you can use GF)
1 pinch of salt
2 teaspoons of honey
1 dash of vanilla extract
1 tablespoon of butter
Soft fruits
Honey
How to make them:

Heat the oven to 200°C (which I gather is around 392°F)
Heat a small 6″ oven proof frying pan
In one bowl whisk one egg white until it is white and peaky
To make the main batter, in another bowl, mix the the other whole egg with flour, salt, honey, and vanilla then whisk in the warm milk
Gently fold the egg white into the batter with a metal spoon
Melt one tablespoon of butter in the hot pan
Pour the batter in and cook on the hob (stove top) for a few minutes until starting to set at the very edge
Sprinkle some fruit on top
Bake the whole lot in the hot oven for 7 minutes until puffed up and golden
Drizzle with honey

 

Double it all up and use a full size pan if you want to share.

Blueberry White Chocolate Buttermilk Scones

yields 8 scones
adapted from Raspberry White Chocolate Scones
1 3/4 cup all purpose flour
1 1/4 teaspoon baking powder
2 tablespoons sugar
1/2 teaspoon Kosher salt
1/2 cup white chocolate chips
1/2 cup frozen wild blueberries
1/4 cup cold unsalted butter, plus 1 tablespoon reserved
2 large eggs
1/3 cup buttermilk
coarse sugar
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and then set side.
In a large bowl, sift together the flour, baking powder, sugar and salt (a wire whisk is great for this). Using a pastry cutter or two knives, cut the 1/4 cup of cold butter into the flour mixture until it looks like coarse crumbs. Fold in the white chocolate chips and blueberries.
In a small bowl, whisk together the eggs and buttermilk until well-combined. Make a well in the center of the dry ingredients and pour in the egg mixture. Stir gently from the inside  out until the dry ingredients are all moistened. The dough will be crumbly.
Turn out the dough onto a floured board and with floured hands, pat into a 3/4-inch thick circle. Using a pizza wheel, cut into eight triangles. Carefully move from the cutting board to the prepared baking sheet. I use an offset spatula, which is perfect for it.
Melt the remaining tablespoon of butter and brush the tops of the scones with it. Sprinkle with coarse sugar.
Bake for 18-20 minutes, until cooked through and just starting to turn golden at the peaks.
Enjoy hot from the oven or let cool and store in an airtight container at room temperate for up to two days.

French Toast Cupcakes

Ingredients

FOR THE STREUSEL
1/2 cup brown sugar, packed
1 tablespoon sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
5 tablespoon cold unsalted butter, cut into chunks
FOR THE CUPCAKES
3 cups all-purpose flour
2 cups sugar
1 tablespoon baking powder
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1 cup unsalted butter, at room temperature
1 cup sour cream
4 eggs
1 tablespoon vanilla extract
To make the streusel: In a large bowl, combine the brown sugar, sugar, flour, cinnamon, and salt. Mix the cold butter into the mixture by hand, squeezing the pieces in to mix it.
Cover and freeze while you prepare the cupcakes.
If you're not using the streusel right away, refrigerate it until ready to use.
To make the cupcakes: Pre heat oven to 350 degrees. Line a muffin pan with cupcake liners; set aside.
In a large bowl, or the bowl of a standing mixer, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Add the butter, sour cream, eggs, and vanilla and mix well, until the mixture is smooth, about 30 seconds. Get rid of any remaining flour by stirring the mixture by hand, with a spatula.
Place two tablespoons of batter in each prepared baking cup. Divide the streusel evenly among the cupcakes, and sprinkle each it on one. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
Frost with Maple Syrup Butter cream Frosting

Maple Butter Cream Frosting

Ingredients
1 cup unsalted butter softened
1 lb. confectioners' sugar
1 1/2 teaspoons vanilla
1/2 teaspoon salt
1/3 cup maple syrup
2 tablespoons heavy cream
Beat the butter on high speed until light and fluffy. Beat in the sugar until combined. Stir in the vanilla, sugar, and syrup. Add the heavy cream and whisk on high for 4 minutes.

Edamame, Cranberry & Sprouts Pinwheel Wraps

These healthy edamame, cranberry and sprouts pinwheel wraps are high in protein and have a nice combination of sweet and savory with the mix of cranberries and green onions. The edamame adds a nice crunch.

They're great for showers- women love them because they're flavorful,
nutritious and pretty.

You can cut them in small pieces for an appetizer or in bigger
sections as part of a main entree for a spring lunch.

Makes about 35 appetizer size bites or 20 half-wraps

INGREDIENTS:
Large Whole Wheat or Flour Burrito Wraps- 7
Light Cream Cheese- 8 oz. (1 brick)
Shelled Edamame- 12 oz. (1 1/2 cups), cooked
Craisins- 1 cup
Green Onions- 1/3 cup, chopped
Sprouts- 1 cup
Optional- sunflower seeds
Optional- Feta- I did not use this time...

Mix together edamame, craisins and green onions. Season with a bit of
salt and pepper.

Spread cream cheese across first burrito.

Spoon edamame mix over wrap, putting more at the bottom. Top with sprouts.

Fold sides of burrito in. Then roll from bottom to top. Slice in
sections as desired.

Ladybug Crackers

Ingredients

• 2 ounces cream cheese, softened
• 2 tablespoons sour cream
• Black paste food coloring
• 1/2 teaspoon minced green onion
• 1/8 teaspoon garlic salt
• 1/8 teaspoon minced fresh parsley
• 36 butter-flavored crackers
• 18 cherry tomatoes, quartered
• 18 large pitted ripe olives
• 72 fresh green onion pieces (about 1-1/2 inches long)

Instructions

1. In a small bowl, beat cream cheese and sour cream until smooth. Remove 1 tablespoon to a small bowl and tint black. Place tinted cream cheese mixture in a small plastic bag; set aside.
2. Add the green onion, garlic salt and parsley to the remaining cream cheese mixture. Spread over crackers. Arrange two tomato quarters on each for the ladybug wings.
3. For heads, halve the olives widthwise; place one half on each cracker. Insert two pieces of green onion into olives for antennae. Use tinted cream cheese mixture to pipe spots onto wings.

French Toast Cupcakes

Ingredients

FOR THE STREUSEL
1/2 cup brown sugar, packed
1 tablespoon sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
5 tablespoon cold unsalted butter, cut into chunks

FOR THE CUPCAKES
3 cups all-purpose flour
2 cups sugar
1 tablespoon baking powder
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1 cup unsalted butter, at room temperature
1 cup sour cream
4 eggs
1 tablespoon vanilla extract

To make the streusel: In a large bowl, combine the brown sugar, sugar, flour, cinnamon, and salt. Mix the cold butter into the mixture by hand, squeezing the pieces in to mix it.

Cover and freeze while you prepare the cupcakes.

If you're not using the streusel right away, refrigerate it until ready to use.

To make the cupcakes: Pre heat oven to 350 degrees. Line a muffin pan with cupcake liners; set aside.

In a large bowl, or the bowl of a standing mixer, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Add the butter, sour cream, eggs, and vanilla and mix well, until the mixture is smooth, about 30 seconds. Get rid of any remaining flour by stirring the mixture by hand, with a spatula.

Place two tablespoons of batter in each prepared baking cup. Divide the streusel evenly among the cupcakes, and sprinkle each it on one. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.

Frost with Maple Syrup Butter cream Frosting

Strawberry Bruschetta

Yield: 4 - 6 servings

1 cup strawberries, hulled and diced
1 tablespoon sugar
1 French baguette, sliced on a bias
4 ounces goat cheese
1 tablespoon olive oil
2 teaspoons balsamic vinegar
1/4 cup minced basil leaves
freshly ground black pepper

Combine the strawberries and sugar in a small bowl; toss to combine. Let the berried macerate for about 30 minutes so that they begin to release their juices. Spread a thin layer of goat cheese on top of each baguette slice. Top each slice with spoonfuls of the strawberry mixture. Drizzle lightly with olive oil and balsamic vinegar. Top each slice with the basil leaves and cracked pepper, to taste.

Apple Grape Drink

Prep/Total Time: 15 min. Yield: 15 Servings

6 cups apple juice, chilled
3 cups white grape juice, chilled
1 can (12 ounces) frozen lemonade concentrate, thawed
1 liter club soda, chilled

Directions

• In a large container, combine the juices and lemonade concentrate. Stir in club soda. Pour into chilled glasses. Serve immediately. Yield: 3-3/4 quarts.

Key Lime Yogurt Pie

Calories 160
Fat 4g
Saturated Fat 1 1/2g
Sodium 210mg

Prep Time 15 min
Total Time 2 hr 15 min
Servings 8

Ingredients2 tablespoons cold water
1 tablespoon fresh lime juice
1 1/2 teaspoons unflavored gelatin
4 oz (half 8-oz package) fat-free cream cheese, softened
3 containers (6 oz each) Yoplait® Light Thick & Creamy Key lime pie yogurt
1/2 cup frozen (thawed) reduced-fat whipped topping
2 teaspoons grated lime peel
1 reduced-fat graham cracker crumb crust (6 oz)


Directions
Step1 - In 1-quart saucepan, mix water and lime juice; sprinkle
gelatin on lime juice mixture; let stand 1 minute. Heat over low heat,
stirring constantly, until gelatin is dissolved. Cool slightly, about
2 minutes.
Step2 - In medium bowl, beat cream cheese with electric mixer on
medium speed until smooth. Add yogurt and lime juice mixture; beat on
low speed until well blended.
Step3 - Fold in whipped topping and lime peel. Pour into crust.
Refrigerate until set, about 2 hours.

Green Smoothies

Spinach
milk
strawberries
oranges
blueberries
ice

I usually add spinach to the milk and blend well before adding the other ingredients.

Make this with whatever fruit you like.  I never measure anything with this recipe.  Sometimes I do add a little bit of sugar or yogurt for taste.

Broccoli with Creamy Parmesan Sauce

1 pound broccoli
1 tablespoon all-purpose flour (I used whole wheat and it was fine)
1 cup milk
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon salt
pinch of ground white pepper
pinch of ground nutmeg

1.  Trim broccoli stalks, steam until tender, 5-7 minutes
2. Meanwhile, whisk flour and 1/4 cup milk in a small bowl until smooth.  Heat the remaining 3/4 cup milk in a saucepan over medium-low heat until steaming.  Whisk in the flour mixture; cook, whisking, until thickened, 2 to 4 minutes.  Remove from the heat; add cheese, salt, pepper and nutmeg.  Drizzle over the broccoli.  Serve warm.

Lemon Cupcakes with Lemon-Blueberry Buttercream

CAKE

2 1/4 cups cake flour (I used Swan’s Down brand)
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/4 cups buttermilk, room temperature
4 large egg whites, room temperature
1 1/2 cups sugar
lemon zest from two lemons (finely grated)
1 stick (8 tablespoons) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure lemon extract

 

FOR LEMON CURD

1 cup white sugar
3 eggs
1 cup fresh lemon juice (about 4-5 lemons)
zest of 3 lemons
1/2 cup unsalted butter, melted

 

LEMON BLUEBERRY BUTTERCREAM

4 sticks unsalted butter, softened
2 pounds confectioners’ sugar, sifted
pinch of fine grain sea salt
2 teaspoons vanilla extract
zest of one lemon (finely grated)
½ cup fresh blueberries, pureed with 1 tablespoon fresh lemon juice
1-3 tablespoons very cold milk (add until you reach desired consistency)

 

DIRECTIONS:

FOR THE CAKE

Getting Ready: Center a rack in the oven to 350 degrees F. Line cupcake tins with paper liners or spray with non-stick cooking spray.
1. In a large bowl, sift together the flour, baking powder and salt.
2. In a medium bowl, whisk together the milk and egg whites.
3. Place the sugar and lemon zest in the bowl of your mixer or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extracts, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Using a large scoop (about 3 tablespoons), distribute the batter between 24 muffin wells, filling each well 2/3 full.
4. Bake for 18-22 minutes, or until the cupcakes are springy to the touch and a toothpick inserted into the centers come out clean. Cool on wire rack.
5. Once cupcakes have cooled, hollow out a small circle in the center of each cupcake; I use an apple corer because I am anal and obsessed with symmetry.

 

FOR LEMON CURD

1. In a large microwave-safe bowl, whisk together the sugar and eggs until smooth and thoroughly combined. Whisk in lemon juice, lemon zest and butter.
2. Cook in the microwave on full power for one minute intervals, stirring after each minute. This process will take about 3-5 minutes depending on the strength of your microwave. You will know the lemon curd is done cooking when it coats the back of a metal spoon.
3. Remove from the microwave, and allow to cool completely before filling cupcakes.
4. Pipe or spoon the lemon curd into each hollowed cupcake and top with buttercream.

 

FOR THE LEMON BLUEBERRY BUTTERCREAM

1. In a large mixing bowl, cream butter until fluffy. Slowly add in confectioner’s sugar, and continue creaming until well blended.
2. Add salt, vanilla, lemon zest and blueberry puree and mix until well combined. If buttercream is too thick, slowly drizzle in milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.

 

NOTES:

- If you want more of a lemon kick in the frosting, simply add a bit more zest.
- Frosting was piped using the large French tip from Bake It Pretty.
- Be sure to use a zester to prepare the lemon zest, you want it to be extremely fine for the cake, lemon curd and the buttercream.
- Cupcakes are best served the day they are made, but you can store them covered in the refrigerator for up to two days. Bring cupcakes to room temperature for about an hour before serving.
-Adapted from Dorie Greenspan.

Neapolitan Cupcakes

1 package brownie mix

1/2 cup vegetable oil

2 eggs

1/4 cup water

1 package strawberry cake mix

1 cup water

3 eggs

1/3 cup vegetable oil

1 1/2 cups unsalted butter at room temperature

1 (16 ounce) package confectioners' sugar, sifted

1/2 teaspoon vanilla extract

1. Preheat oven to 350 degrees F

2. Line muffin cups with paper liners.

3. Stir package of brownie mix with 1/2 cup vegetable oil, 2 eggs, and 1/4 cup water in a large bowl until evenly combined and smooth.

4. Mix strawberry cake mix with 1 cup water, 3 eggs, and 1/3 cup vegetable oil in a separate bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes.

5. Spoon about 2 tablespoons brownie batter into the bottom of each prepared muffin cup.

6. Top the brownie batter with strawberry cake batter, filling each cup about 2/3 full.

7. Bake in the preheated oven until the cupcakes spring back when lightly pressed and a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.

8. Cool in pans for about 10 minutes before removing to finish cooling on racks.

9. Beat unsalted butter with an electric mixer on medium-high speed in a bowl until butter is pale and creamy, about 2 minutes.

10. Beat confectioners' sugar into the butter, about 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed. After each addition of confectioners' sugar, raise mixer speed to high to beat as much air as possible into the frosting; reduce speed to low and continue beating until frosting is smooth. Repeat until all confectioners' sugar is incorporated, about 5 minutes of beating time; beat in vanilla extract.

11. Spread cooled cupcakes with butter cream frosting.

Coconut Cupcakes

from Food Network

yields 18 – 20 cupcakes

3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut

For the frosting:
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

Directions
Preheat the oven to 325 degrees F.  In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
Frost the cupcakes and sprinkle with the remaining coconut.

Banana Cupcakes

1/2 cup butter
1 1/2 cups sugar
4 eggs
3 bananas (about 1 1/2 cups) mashed
1 teaspoon vanilla
1 cup sour cream
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups flour

Cream the sugar and butter. Add eggs one at a time. Mix in mashed bananas. Alternate sour cream and flour mixed with soda and baking powder. I use 1/4 cup batter for each cupcake and got 33 cupcakes. Frost with the Cinnamon Honey Frosting. These are more like cake. Bake at 350 degrees for 20-30 minutes.

Cinnamon Honey Frosting:
1/4 cup butter
1 1/4 cups powdered sugar
1 tablespoon honey
1/8 teaspoon cinnamon
Cream (about tablespoon)
Beat until smooth and creamy.

Maggie's Dumplings

Ingredients - make 5 dozens of them

1. 1 large pack ground pork from Winco, around 2 and half pounds meat
2. 1 pack of dumpling wrappers from Asian Market- the green pack ( They have different thickness, so far, the green pack is my favorite)
3. 1 bushel green onion, finely chopped
4. 2 Table spoons soy sauce
5. 2 teaspoons corn starch
6. 2 teaspoons salt
7. 3-5 cloves of garlic, smashed
8. 2 eggs
9. ½ cup water (maybe more or less, depends on how you prefer your pork to loosen up)
10. Other vegetables finally chopped (optional), if you use vegetables, you might not need water at all since vegetables usually have quite a bit of juice in it.

Directions

1. Put the pork in a large mixing bowl, and add corn starch, salt, eggs, soy sauce, green onion, garlic and water/vegetables. Mix all the ingredients well, until meat is loosen and pretty.
2. Set a bowl of water aside
3. Open the wrapper, and make your dumplings just like the night at Julia’ house.
4. Freeze them for 2 hours on a cookie sheet, them put them in a zip lock bag, and freeze up until many months. Or call your friends up, have a dumpling party, eat them all. :-)

Cooking methods:

1. Dumpling soup: in a 2 quart sauce pan, boil 60% full water, put dumpling in (maybe 20?), bring to a boil, turn heat to medium, leave lid open, let it boil for 10 minutes or until meat is all the way cooked. Take the dumplings out, and dip in the dip, enjoy.
2. Dumpling soup 2: in a 2 quart sauce pan, out 50% full water or chicken broth, put sliced up 1 carrot slices, 1 tomatoes, mushrooms, salt bring to a boil, add dumplings in, cook until meat is cooked, add 2 table spoons of soy sauce, some cilantros or chopped green onions, and your real health and yummy soup is ready. I don’t know how well everyone handles soup, but, this is healthy and better for you. But I understand if you are going the 1 option. J
3. Steamed dumplings, just like the name, you steam the 1 layer dumplings for 10-15 minutes until meat is done cooking, you are good to go. Dip in the dipping sauce you made or bought.
4. Fried dumplings, as I showed you, 2 table spoons of oil in a NONE STICK pan, put the dumplings in the pan, put water in the pan until dumplings are half way covered with water. Cook it about 15 minutes or until meat is all the way cooked. – My personal favorite. If you like a little crispy in the bottom, watch carefully right before the water is all mostly all the way cook out, let it cook a little longer, or you can check frequently until the perfect crispiness you wanted. Practice makes it better!