Friday, March 30, 2012

Vanilla Cupcakes with Cherry Almond Butter-Cream Icing

"My sister and I made these for my Birthday last week. They were delicious and oh sooo cute!"

Pretty In Pink!!!

Whenever the 'Box' is taken out, you know a whole lotta baking is going on!

Look at these adorable cupcake liners!

Ready for frosting.
I break out the 'Big guns' to mix the icing.

The frosting will be a thick, but spreadable consistency.
Perfect Piggy Pink Icing!

Happy Birthday To Me With a Cherry On Top!

Vanilla Cupcakes:
1 vanilla cake mix (I used Betty Crocker Supermoist French Vanilla cake mix.)
water, oil and eggs called for on the box (There were no adjustments necessary for High Altitude.)

Preheat oven and prepare cake mix according to package directions.  Place cupcake liners in cupcake/muffin tins. Divide batter evenly, filling each liner 2/3 full. Bake according to package directions for cupcakes. Remove from the oven and allow to cool completely. Frost with Cherry Almond Butter-Cream Icing (recipe follows).

Cherry Almond Butter-Cream Icing:
2 sticks of butter or 1 cup, softened
1 cup of shortening
2 pound bag of powdered sugar
2 teaspoons cherry extract
2 teaspoons of almond extract
1 teaspoon of vanilla
4 teaspoons of maraschino cherry juice, from jar of cherries 
Red food coloring
1 jar of maraschino cherries, for garnish

Cream together butter and shortening. Add powdered sugar a little at a time until all combined. Add cherry, almond and vanilla extracts. Add enough red food coloring to dye icing to the desired color (I used 10 drops). Frost cupcakes and decorate with maraschino cherries. Store in refrigerator until ready to eat.

To see more Yummy Cupcake Recipes, please visit my Kandy's Kupcakes page:

Monday, March 26, 2012

Fruity Breakfast Parfaits

"This would be a perfect dish to take to a Brunch Potluck! Just layer ingredients in a large trifle bowl. Or you could invite your friends and family over for a Parfait Party and place out several choices of yogurt and fresh fruit and let everyone design their own Perfect Parfaits!!!"

Vanilla yogurt, or your favorite flavor
Fresh fruit of your choice, some yummy picks:  strawberries, blueberries, raspberries, blackberries, bananas, kiwi, mango, pineapple, sliced apples, orange segments
Your favorite granola (My favorite is Bear Naked Maple Pecan.)

For Individual Servings:  In parfait glasses, spoon in fruit, top with yogurt and then granola.  Repeat layers.  Top with a spoonful of yogurt and finish with fruit. 

 "These parfaits are so easy to make. They are a healthy and nutritious breakfast and they taste as good as they look!"

Wednesday, March 21, 2012

Pork Chops with Dressing

"This is a very hearty and filling comfort food dish.  My Mom used to make it for my step-Dad all of the time.  I think it is his favorite dinner!"

1 package of pork chops
1 package of Stove Top Stuffing mix, any flavor
1 can of Campbell’s Golden Mushroom Soup, not cream of mushroom

Pan-fry pork chops until thoroughly cooked. Prepare stuffing according to package directions. Spray a 13x9” pan with non-stick cooking spray and arrange pork chops in pan.  Spoon prepared stuffing onto each pork chop. Mix can of soup with ½ cup of water and pour over stuffing. Cover with aluminum foil and bake at 350 degrees for 30 minutes.

"The golden mushroom soup bakes into a DELICIOUS gravy over the pork chops and dressing!"


Saturday, March 17, 2012

Breakfast Burrito

"This is a recipe that we make often on the weekends.  It makes a dozen large burritos so we can eat a hearty breakfast on a lazy weekend morning and then we freeze the rest to eat later.  Just take them out of the freezer, microwave and have a filling and delicious breakfast even on the busiest of weekday mornings!"

1 package of breakfast sausage roll (We use Jimmy Dean Sausage with sage.)
1 package of bacon
1 dozen eggs, beaten
1 package of frozen Potatoes O'Brien (We use Ore-Ida brand.)
1 bunch of green onions, chopped
1 (4 cup) package of shredded cheddar cheese
1 (12-count) package of large flour tortillas
Salsa for topping

Cook sausage with green onions until sausage is browned and onions are tender.  Cook bacon until desired crispness and crumble into pieces.  Prepare scrambled eggs.  Prepare potatoes following package directions.  Combine sausage, crumbled bacon, scrambled eggs and potatoes.  Divide mixture evenly on flour tortillas.  Top with cheese and roll up.  Serve with salsa.

To freeze burritos, prepare as above but when rolling tortillas make sure to fold in all four sides of the tortilla to fully enclose the ingredients.  Place in freezer bags and freeze until needed.  To prepare frozen burritos, microwave for about 1 minute, turn burrito over and continue cooking for approximately 1 minute 30 seconds or until heated through.

Saturday, March 10, 2012

Leapin' Leprechauns Mint Chocolate Chip Cupcakes

"When you catch that leprechaun this St.Patrick's Day, you can trade these minty cupcakes for his pot of gold.  Yes, they ARE that GOOD!"

Cupcake Ingredients
Beat cake batter until well incorporated.
Add yummy mint and dark chocolate morsels!

I found these adorable cupcake liners at my local grocery store.

Ready to go in the oven.

Chocolaty Goodness fresh from the oven!

 Icing Ingredients

The Perfect Minty Green Color!

 One of my favorite tricks-using a glass to hold the Pastry Bag.  It makes filling it so much easier! 

Getting Ready to ice the cupcakes!

Use a #20 star tip and begin icing from the outside edge and work your way into the center.

A Minty Masterpiece!

Almost Too Pretty to Eat!!!  Almost!!!

Just in case you needed another look!!!  

"Now if you need me to summarize it for you...BAKE, DECORATE AND THEN PUT OUT FOR LEPRECHAUN BAIT!!! 


Mint Chocolate Chip Cupcakes:
1 chocolate cake mix (I used Duncan Hines Dark Chocolate Fudge.)
water, oil and eggs called for on the box (I also added flour and followed the High-Altitude directions.)
1 (10 ounce) package of Nestle Dark Chocolate & Mint morsels, divided

Preheat oven and prepare cake mix according to package directions.  Stir in morsels, saving 1/2 cup to decorate cupcakes.  Place cupcake liners in cupcake/muffin tins.  Divide batter evenly, filling each liner 2/3 full.  Bake according to package directions for cupcakes.  Remove from the oven and allow to cool completely.  Frost with Mint Butter Cream Icing (recipe follows).

Mint Butter-Cream Icing:
1 stick of butter or 1/2 cup, softened
1/2 cup of shortening
1/2 of a 2 pound bag of powdered sugar, or you can use a 1 pound box
2 teaspoons mint extract
Green food coloring
Cream together butter and shortening. Add powdered sugar a little at a time until all combined. Add mint extract.  Add enough green food coloring to dye icing to the color you desire (I used 7 drops).  Frost cupcakes and decorate with reserved morsels.  Store in refrigerator until ready to devour.

To see more Yummy Cupcake Recipes, please visit my Kandy's Kupcakes page:

Friday, March 9, 2012

Baked Potato Soup

"This is a recipe that my cousin shared with me.  It's a perfect dish to prepare for St. Patrick's Day or any day that you want to warm up with a comforting bowl of soup.  It's definitely a Pot O' Gold!"

3-4 large Idaho potatoes, baked and cooled
1 bunch of green onions, thinly sliced, divided
1/3 cup flour
1/4 tsp. dried dill or 2 Tbsp. fresh dill
1/4 tsp. salt
1/4 tsp. pepper
4 cups of milk or a combination of milk and half-and-half
3/4 cup shredded cheddar cheese
4 slices bacon

Scoop flesh out of potatoes and set aside.  In a large saucepan, fry bacon until crisp.  Remove bacon from pan and set aside.  To bacon drippings, add sliced green onions, making sure to reserve some for garnish.  Cook onions until tender.  Add flour and cook for 1-2 minutes.  Add dill, salt, pepper, milk and potatoes.  Bring mixture to a boil then lower the heat and simmer for 10 minutes.  Crumble reserved bacon and add into soup, along with shredded cheese.  Serve soup topped with reserved green onion.

To Make Loaded Baked Potato Soup Bowls:
My favorite way to serve this soup is in a bread bowl.  I purchase bread bowls at my local grocery store in the bakery department.  I cut the top portion of the bread bowl off and scoop out the bread to make the perfect 'bowl' for this delicious soup.  I then ladle in the heated soup and sprinkle the top with shredded cheese, crumbled bacon and green onions.  I bake the soup bowls at 350 degrees until the cheese is hot and bubbly.  I love to serve the soup with the bread that was scooped out of the bread bowls to dip in all of the yummy goodness!

Check this recipe out on the Gooseberry Patch Blog .  It was featured on the St. Patrick's Day Recipe Roundup.  Yay!
Cheesy Goodness!

Tuesday, March 6, 2012

Turtle Bars

"I came up with this recipe one Christmas when I had received turtle candies in my stocking.  You know the ones made with pecans and caramel and covered in yummy chocolate.  I wanted to use them in a recipe and this is what I came up with.  They remind me of the classic magic cookie bars that I ate as a child, just updated a little.  YUM!"

1 stick of butter, melted
1-1/2 cups of chocolate graham cracker crumbs
1 (7 ounce) package of flaked, sweetened coconut
1 (11.5 ounce) package of milk chocolate chips
1 (10.5 ounce) package of Turtle chocolates, chopped (I love Nestle Turtles.)
1 (14 ounce) can of sweetened condensed milk

Preheat oven to 350 degrees.  Line a 13x9 baking pan with aluminum foil, leaving about 2 inches of foil hanging over the edge of the pan in order to lift the bars out of the pan.  Spray foil with non-stick cooking spray.  Mix melted butter and graham cracker crumbs together.  Press firmly onto bottom of pan.  Sprinkle with coconut, chocolate chips and chopped turtles.  Pour condensed milk over the top.  Bake for 25-30 minutes or until golden brown.  Cool on wire rack.  When completely cooled, use foil to lift bars out of pan.  Cut bars and serve.     

Sunday, March 4, 2012

Dad's Tacos

"In honor of my Dad's Birthday this month, I wanted to share his taco recipe.  His recipe is one of my  family's favorites." 

3-1/2 pounds ground beef
garlic powder, dried cilantro, salt, pepper, crushed red pepper and chili powder, to taste
1 green pepper, chopped
1 medium yellow onion, chopped
4 garlic cloves, minced
1/2 cup of tomato sauce (or 1/2 of a small can)
1-1/2 packets of taco seasoning
3 Tbsp. salsa or picante sauce
corn or flour tortillas, heated

Toppings:  shredded cheddar cheese, shredded or chopped lettuce, chopped tomatoes, chopped black olives, chopped onion, sour cream and hot sauce

Break ground beef up in a medium-sized non-stick saute pan with a spatula or wooden spoon.  Sprinkle with seasonings.  Add onion, green pepper and garlic.  Saute until ground beef is browned and onions, green pepper and garlic are tender.  Add tomato sauce, taco seasoning and salsa.  Simmer on medium heat for about 30 minutes.  Serve on tortillas with toppings.

Jalapeno Specials

"This is a recipe that my Dad has made for as long as I can remember.  Many of my family request it at special occasions.  My Dad shared it with me a few years ago and now I'm sharing it with you."

Cheesy Goodness!
5 very-ripe avocados, sliced, then diced into very small chunks, do not mash
1/2 of a sweet onion, like Vidalia, diced
2 small tomatoes, diced
1/4 of a jar of jalapeno peppers, minced
2 heaping Tbsp. mayonnaise
1 tsp. garlic powder
chili powder, to taste
salt and pepper, to taste
2 Tbsp. jalapeno juice from jar of jalapeno peppers
Juice from 1/2 of a lemon

Combine all ingredients. 

NOTE:  As you stir ingredients together, avocado will become creamy.

Additional Ingredients:
Tortilla chips
Shredded cheddar cheese

To Assemble Jalapeno Specials:
Preheat oven to 350 degrees.  Spoon about 1 Tbsp. of guacamole mixture onto each tortilla chip.  Sprinkle with cheese.  Place on cookie sheet.  Bake until heated through and cheese is melted.

Slow-Cooker Ravioli Casserole

"This is a very easy casserole to put together.  Just layer in the ingredients, turn on your slow-cooker and let it do all the work for you!"

1 bag of frozen meat ravioli, uncooked
1 jar of spaghetti sauce
1 (2 cup) package of Italian blend cheese or Mozzarella cheese

Spray slow-cooker with non-stick cooking spray.  Layer ingredients in slow-cooker in the following order:  spaghetti sauce, ravioli, cheese, sauce, ravioli, cheese, sauce and end with a sprinkling of cheese.  Cook on high heat for 4-6 hours.  Serve with salad and garlic bread for a yummy, Italian meal.

Saturday, March 3, 2012

Grilled Pizza Sandwiches

"Just like grilled cheese, only YUMMIER!"

sliced bread
sliced pepperoni
sliced Provolone cheese, or your favorite cheese
butter or margarine
pizza sauce for dipping

Heat non-stick saute or grill pan to medium-high heat.  Spread butter on one side of 2 slices of bread.  Place one slice of the bread butter-side down into the saute pan.  Layer pepperoni and cheese on bread.  Place second piece of bread butter-side up on top of the pepperoni and cheese.  Cook until golden brown on both sides.  Serve with heated pizza sauce for dipping.