Tuesday
Nov272012

Pound cake birthday cupcakes. Yum, yum. 

A couple weeks ago we celebrated the baby's first birthday. I made these delicious pound cake cupcakes. They were super simple. And obviously little boy loved them.

 

Warning: No, these aren't healthy. Don't feed them to your toddler daily.

What you'll need: (Yields 24 cupcakes)

Cake:

3 cups flour

3 cups sugar

6 Eggs

3 Sticks Butter

1 tsp vanilla extract

Icing:

1 8-ounce package cream cheese

1 stick butter

1 16 ounce box powdered sugar

1 tsp vanilla extract

1/3 cup milk

Do not let the cream cheese cool to room temp. Your frosting will be wimpy and gross. 

  Preheat oven to 350 and spray and line your muffin pans.

Cream butter and sugar together. Add in your flour and eggs and vanilla. Mix to a fair thee well. Pour into cups and bake for 30 minutes.

Icing: Cream butter and cream cheese together. Add your sugar a little bit at a time. Pour in your vanilla. Add the milk.

Pipe onto cooled cupcakes.

Top with cute decorations and enjoy.

Be sure to stop by Romance on a Dime for Take It On Tuesday. Betsy always has great ideas and baby boy and I are feautred on this morning's post.

 

Monday
Nov262012

Five Things to do with Turkey Day Left overs

Thanksgiving has come and gone, but the turkey lingers. It's a yearly question. What do you do with all those leftovers?

I say send it all home in storage containers with your guests. But if that's not an option here are some ideas.

Cheesey Turkey Pot Pie- Little pies, a lot of cheese.

Cranberry Turkey Salad- Take a break from all that heavy food.

Lean Turkey Chili- If you are counting points, this one has six!

Now that's a sandwich- Turkey, fontina cheese, a little cranberry. Sounds good to me.

Leftovers on a sandwich- This one has mashed potatoes on it. Eh.

Thursday
Nov152012

White Chicken Chili

Last week I cooked a chicken in my crock pot. Seriously, if you've never cooked a chicken like this you need to. It saves so much time and energy.

However, every time I make a whole chicken I have scads of leftovers. I was able to make a pot pie, a quick Paella and White Chicken Chili with the leftovers.

This is the easiest, most delicious chili I have ever made and it is super simple. You literally dump the ingredients in the crock pot. Go have an adventure, come home and your supper is ready. Tada!

What you'll need:

Two- three cups shredded chicken

Two cans navy beans

One medium onion, chopped

Two garlic cloves, minced

4 cups broth I recommend going homemade

2 tbsp cumin

2 tsp cilantro

2 tsp paprika

1 tsp chili powder

Place your chopped onion in the bottom of your slow cooker. Add your chicken, garlic, beans and seasonings. Stir, stir, stir. Pour broth over the chicken mix.

Cook on HIGH for two hours.

Garnish with sour cream and cheese. It's delicious.

Monday
Nov052012

Slow cooker mac and cheese and sweet potato cobbler- I can't beleive it

Thanksgiving is almost here! Thanksgiving is almost here! Can you smell it? Close your eyes and imagine the Turkey, the dressing, the pumpkin pie.

I love Thanksgiving, it is a home cook's dream come true.

This year is extra special because our sweet baby boy will be one and old enough to really enjoy Thanksgiving. Plus he can eat from the Thanksgiving table.

I want this year to be special, but I also understand that during the holiday season we all, especially me, tend to... ahem... over indulge.

So why not take a few Thanksgiving favorites and make a few substitutions to make them a little healthier.

I decided to go ahead and make a few to share with you, and of course my husband was game to taste test.

So, I bring you slow cooker three cheese mac and cheese, a recipe both kids and adults will LOVE and sweet potato cobbler.

Let's get started.

Slow cooker mac and cheese:


What you'll need:

3 eggs, beaten

1 and 1/2 cups 2 percent milk

One 12 ounce can evaporated milk, skim

1/4 cup melted, (or 1/2 a stick) I Can't Believe It's Not Butter

5 cups total shredded cheese, suggestions: mozzarella, white cheddar, cheddar. I used mozzarella and white cheddar.

One box pasta, elbow macaroni, penne, Rotini. (Boil for five minutes and drain, do not rinse, set aside.)

1/2 onion, diced

1/4 Italian bread crumbs

1/2 cup Parmesan cheese

1 tbsp paprika

1 tbsp Italian seasoning

1 tbsp dried garlic

Spray your slow cooker with cooking spray.

In your slow cooker combine milk, evaporated milk, eggs and I Can't Believe It's Not Butter.

Place pasta in your slow cooker and mix with your milk mixtures. Add your seasonings (paprika, garlic, etc.) and onion. Add your shredded cheese and mix thoroughly.

Sprinkle with Parmesan cheese and bread crumbs.

You will want to turn your slow cooker on high for about 30 minutes. Then turn the slow cooker to low and cook for two hours, until the cheese and milk have set.

Be careful. This side dish will disappear fast!

Sweet Potato Cobbler:


What you'll need:

1 16 ounce can evaporated milk

1 15 ounce can sweet potato puree

1 1/2 cup sugar

3 eggs

2 tsp orange flavoring

1 box yellow cake mix or butter pecan cake mix (if you can find it)

2 cups pecans, whole

1/2 cup I Can't Believe It's Not Butter, melted

Pinch of salt

Preheat your oven to 350 and spray a glass pan.

In a mixing bowl beat your eggs, slowly add in your can of evaporated milk and mix well. Add in your orange flavoring and pinch of salt.

Once this is fully combined, add your sweet potatoes.

Pour into your pan and cover with cake mix. Then sprinkle your pecans over the dry cake mix. Pour your I Can't Believe It's Not Butter over the cake mix and let saturate. 

Slide the pan into the oven and let bake for one hour. You will want to eat it right away, but I recommend letting it cool first.

 

Thank you to Good to Know & Unilever Spreads for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.

Friday
Nov022012

Mini BBQ Chicken Pizzas

I don't know about you, but stopping by Publix to pick up a rotisserie chicken is pretty much the easiest thing ever. Especially on a Sunday after church.

But if you're like us you ALWAYS have a ton of chicken left over.

SO here is an easy recipe that will take you about 10 minutes to put together and it will use up any leftover chicken you might have.

It's Mini BBQ Chicken Pizzas. Tada!!!

What you'll need:

A can of Grands biscuits

about 2 -3 cups shredded cooked chicken

A bottle of BBQ sauce

1 cup cheese

Preheat your oven to 350 and grab your muffin pan.

Press the biscuit down into the muffin pan to create a little cup of dough.

Fill each cup with chicken. I sprinkle mine with a little cracked pepper.

Cover in BBQ sauce.

Sprinkle with cheese and bake for 15 minutes. Voila!