Yesterday I whipped up some reeses peanut butter cup and chocolate cherry gourmet cupcakes to take to family. I was inspired to make these cupcakes from an idea I saw in a book at the store. I didn't purchase the book because I knew if I did, there would be a problem. However, I skimmed through it and got some ideas. Who knew that making gourmet cupcakes could be so easy. To make these, follow these steps:
1 box of cake mix of your choice
Follow cake mix directions
1 can of pie mix filling/topping of your choice (I used cherry)
1-2 packages of reeses peanut butter cups
For Chocolate Frosting:
1 c. of heavy cream
6-9 oz of semi sweet chocolate chips
1 T. powdered sugar
(If you don't want chocolate frosting, use heavy cream, sugar and extract and food coloring of your choice to substitute or use a cream cheese frosting.
Pour chocolate chips in bowl. In sauce pan, allow cream of heat on medium high. Once it boils, place over chocolate chips and either whip with mixer or use whire whisk. Cover and let set in fridge for about 30 min. Take out of fridge and whip again, and allow to chill once again for another 30 min. Take out final time and mix well and then spread over cooled cupcakes.
For Cupcakes (Prepare while frosting is chilling)
Preheat oven to 350 and line a cupcake tin with paper cups. Place each cup 1/2-3/4 full of cake batter. On top of the cake batter, place your choice of either 1 reeses peanut butter cup or a spoonful of pie filling fruit of your choice. Bake cupcakes for about 20 minutes or until toothpick tester comes out clean in center. Fruit and reeses cups should have fallen to center of cupcake once done. This gives a nice filling for each cupcake. You can also top the frosted cupcakes with more fruit as I did. Enjoy!!
I first discovered Hummus when I lived in the bay area. Everyone out there ate hummus it seemed. I found myself always buying it and eating it all the time. I learned that Hummus dates back to ancient Egypt where the garbonzo bean was eaten often. Today, many Europeans enjoy hummus frequently. I made up this great hummus last night to go with our hotdog roast outside. It came out great.
1 can garbonzo beans (chickpeas, as I like to call them)
1 garlic clove sliced in half
2 T. olive oil
2 T. lemon juice
1/2 tsp. oragano
1/2 tsp. salt
1/2 tsp. onion powder
1 tsp. garlic powder
1/4 tsp. pepper
Combine all into blender or food processor and puree until smooth and dip like. Enjoy with chips, tortillas or crackers.
So, it's a tradition to eat certain things on St. Patrick's day, so I made up this fabulous meal with the idea I got on another food blog. I really wanted something with cabbage and potatoes and some meat. However, I did change the recipe to add other ingrediants. Overall, I give this meal a high five. Try it!
St. Patrick's Day Meal (cabbage and hotdogs)
1 medium sized cabbage chopped
1/2-1 c. olive oil
1 medium sized apple, chopped or cubed
1 large potato or 2 small, chopped or cubed
2 chopped hotdogs (I used smoked turkey hogdogs)
1 T. butter
1/2 tsp. salt (or sea salt)
1/2 tsp. pepper
1 T. flour
1 tsp. sugar
4 T. white vinegar
In a sautee pan, add olive oil, cabbage, apples and potatoes. Allow to cook on medium high heat, then turn down to medium low heat once cabbage,potatoes and apples become tender. Add butter and allow to cook on medium to low heat. Next, in small bowl, combine flour, sugar and vinegar and stir well. Add the vinegar mixture to cabbage and then add salt and pepper. Mix well and continue to stir. Let simmer until all are tender and ready to eat. While simmering, roast hotdogs on medium-high heat on stove, or you can add hot-dogs to mixture while simmering (whatever you like) Serve with mashed potatoes for a traditional St. Patrick's Day feast! Also good with couscous or rice.
These enchiladas were made with a little creativity. They turned out very good.
The Best Chicken Enchiladas
2 cans of cream of chicken soup
1/2 c. sour cream
1/2-1 c. chopped scallions
1/2 c. chopped olives
1 small can of green chili peppers
Stir well until combined
*1/4-1/2 c. cooked corn
corn was cooked in crockpot with chicken
2 large chicken breasts
About 1/4 of a package of taco seasoning
2 c. water
1 T. red chili sauce
1/2 c. onions
1/2 of a chopped jalepeno peppper
Cook in crockpot on desired high or low setting.
20-30 corn tortillas depending on how much filling you use in each tortilla
Microwave about 4 tortillas at a time for 20 sec. Once tortillas are soft, you are ready to use them.
1 can of herdez green salsa
1 package of grated mozerilla cheese
Once chicken is done, drain fat and then spoon out chicken and mixture. Shred the chicken and add chicken and mixture to filling. Mix well. Grease a 13 x 9 pan and start filling each tortilla with the mixture. Roll tortilla up with mixture tightly and then place on pan. Once finished rolling each tortilla up, spread desired amount of herdez salsa over tortillas, add more chicken filling and then the grated mozerilla cheese. Bake at 350 for 20-25 minutes or until cheese is melted. Serve with rice of your choice.