Tuesday, December 31, 2013

2013 Favorite Recipes

I can't believe another year has come and gone! Here's a highlight of some of my favorite recipes from 2013.









Monday, December 30, 2013

White Bean and Fennel Stew with Italian Sausage

I recently had some fennel in my Bountiful Basket and I wasn't sure what to do with it. I like trying new ingredients but it also makes me a little nervous. I wasn't sure how this soup would turn out or if it would even be any good at all! I've heard that fennel has a licorice taste and I'm not a fan of black licorice so I was definitely a little nervous to eat this. When I tried the fennel I noticed that it does have a licorice taste but it's very subtle. When I made this soup I was pleasantly surprised. It reminded me of Zuppa Toscana soup with beans instead of potatoes. The big shocker was that my husband said that this is now his favorite soup!

Printable Recipe

White Bean and Fennel Stew with Italian Sausage
1 lb mild Italian sausage
1 small onion, diced
1 fennel bulb, chopped
2 cloves garlic, minced
32 oz chicken broth
2 cans (15 oz) white kidney beans, rinsed and drained
1 can diced tomatoes with garlic & Italian herbs, undrained
6 oz frozen spinach, thawed and drained
salt and pepper to taste

In a large pot, brown sausage over medium heat. Add onion, fennel, and garlic and cook until sausage is cooked through, about 7 minutes. Add chicken broth, beans, tomatoes, and spinach. Mix well. Cover and bring to a boil. Uncover; reduce heat to medium low and simmer for 15-30 minutes. Season with salt and pepper to taste.

Serves 6-8

Recipe adapted from Kitchen Scoop

Monday, December 9, 2013

Shredded Beef Tacos

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Thursday, December 5, 2013

Soft Frosted Pumpkin Spice Cookies

Printable Recipe

Soft Frosted Pumpkin Spice Cookies
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp salt
1/2 cup butter, softened
1 1/2 cups sugar
1 cup canned pumpkin puree
1 egg
1 tsp vanilla extract

Frosting:
1/2 cup butter, softened
1/2 cup cream cheese, softened
2-3 cups powdered sugar
1 tsp vanilla extract
1 tsp ground cinnamon

Preheat oven to 350 degrees. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt; set aside.

In a large bowl, or a bowl of a stand mixer, cream together butter and sugar. Add pumpkin, egg, and vanilla. Mix until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

Bake for 15-20 minutes. Cool completely before frosting.

To make frosting, cream together butter and cream cheese. Slowly add powdered sugar, vanilla, and cinnamon and beat until thick and creamy. Spread on cooled cookies.

Makes 3 dozen cookies

Recipe adapted from: The Baker Chick

Past Recipes:
One year ago: Peanut Butter Truffles
Two years ago: Cream Cheese Chicken and Vegetable Soup
Three years ago: Chocolate Toffee Pie

Monday, November 25, 2013

Reese's Peanut Butter Cup Stuffed Cupcakes

Printable Recipe

Reese's Peanut Butter Cup Stuffed Cupcakes

Cupcakes:
1 Devil's food cake mix
1 box (5.9 oz) chocolate pudding mix
1 cup light sour cream
1 cup vegetable oil
4 eggs
1/2 cup water
2 tsp vanilla
Mini Reese's Peanut Butter Cups

Frosting:
1 cup butter, softened
1/2 cup creamy peanut butter
4 cups powdered sugar
5 tsp milk

Preheat oven to 350. Place 24 cupcake liners in muffin tins. Combine all of the cupcake ingredients except for the peanut butter cups and beat until combined. Scoop into muffin tins. Unwrap mini Reese's and push one down into each cupcake. Bake for 18 minutes. Cool completely before frosting.

To make frosting, beat together butter, peanut butter, powdered sugar, and milk. Frost cupcakes and top with an additional peanut butter cup, if desired.

Recipe adapted from Crazy Little Projects

Past Recipes:
One year ago: Grasshopper Mint Chocolate Bark
Two years ago: Pumpkin Cake Bars with Cream Cheese Frosting
Three years ago: Za Zoom Meatballs

Tuesday, November 19, 2013

Monday, November 4, 2013

S'more Pudding Cookies

Printable Recipe

S'more Pudding Cookies
3/4 cup butter, softened
1/4 cup sugar
3/4 cup brown sugar
1 (3.4 oz) box instant vanilla pudding (dry)
2 eggs
1 tsp vanilla
3 sheets graham crackers (finely crushed)
1 tsp baking soda
2 cups flour
2/3 cup mini marshmallows
1 cup chocolate chips (semi-sweet or milk)

Cream together butter and sugars. Add the pudding mix and beat until well incorporated. Add the eggs and vanilla and beat until well blended.

In a small bowl, stir together graham crackers crumbs, baking soda, and flour. Add the dry ingredients to the wet ingredients and beat until well mixed.

Stir in the chocolate chips and mini marshmallows until evenly mixed in.

Drop a tablespoonful amount of dough onto a baking sheet. Bake at 350 for 8-10 minutes. Do not overbake.

Recipe adapted from Chef In Training.

Past Recipes:
One year ago: Slow Cooker Cream Cheese Chili
Two years ago: Tomatillo Chicken Soup
Three years ago: Nachos

Monday, October 28, 2013

Mexican Pasta Salad

This is the best pasta salad I have ever had. I love the Mexican flavors and the peppers, onions, and chips give it a nice crunch.

Printable Recipe

Mexican Pasta Salad
1 lb bow tie pasta, cooked and drained
1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 can corn, drained
1 medium green pepper, diced
1 medium red pepper, diced
1 purple onion, diced
1 can sliced olives
2 cups grated cheddar cheese

Dressing:
1 pkg Fiesta Ranch Dip Mix (If you can't find this use you can use any kind of spicy ranch mix)
1 cup mayonnaise
1 1/2 cups buttermilk

Doritos Nacho Cheese Chips, slightly broken up

Mix together salad ingredients. Mix together dressing ingredients. When ready to serve, toss salad with desired amount of dressing. Stir in the crushed Doritos just before serving.

Past Recipes:
One year ago: Mini Pumpkin Spice Donuts
Two years ago: Monster Pizzas
Three years ago: Shredded Beef Taquitos

Monday, October 21, 2013

Reese's Pieces Peanut Butter Blondies

Printable Recipe

Reese's Pieces Peanut Butter Blondies
1 1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 1/2 cups light brown sugar
2 eggs
4 tsp vanilla extract
1/2 cup peanut butter (creamy or crunchy)
1 1/2 cups Reese's Pieces

Preheat oven to 350. Line a 9x13 baking pan with foil and spray with cooking spray. In a small bowl, combine flour, baking powder, and salt; set aside. In a large bowl, beat together butter and brown sugar until smooth. Add eggs, vanilla, and peanut butter and beat until well combined. Add the flour mixture and stir until just combined. Fold in the Reese's Pieces. Pour the batter into prepared baking pan. Press down evenly. Bake for 30-35 minutes, or until toothpick comes out clean. Let cool completely before cutting into squares.

Makes 24 bars

Recipe adapted from Six Sisters Stuff

Past Recipes:
One year ago: Chicken Cordon Bleu Florentine Casserole
Two years ago: Southwestern Chicken Soup
Three years ago: Chicken and Black Bean Burritos

Wednesday, October 9, 2013

Spooky Halloween Recipes

I love this time of year. There are so many fun, creative things you can do with food at Halloween time. Here are some of my favorite spooky Halloween recipes.





Friday, October 4, 2013

Italian Calzone Wraps

Printable Recipe

Italian Calzone Wraps
1 1/2 lb Italian sausage
1/2 cup onion, diced
2 cloves garlic, minced
1 large or 2 small bell peppers, chopped
3 tsp chopped sundried tomatoes
1 cup mushrooms, sliced (optional)
1/2 lb fresh mozzarella, cut into cubes
1 cup fresh basil or 1/4 cup dried basil
1/4 cup grated parmesan cheese
marinara sauce (for dipping)
tortillas

In a large skillet, cook sausage with onion and garlic until cooked through; drain. Add bell peppers, sundried tomatoes, and mushrooms. Cook for a few minutes or until peppers and mushrooms are tender. Add mozzarella and basil. Toss, put the lid on and let the cheese melt. Don't heat for too long or the cheese will get stringy. Sprinkle with parmesan cheese. Serve in tortillas with marinara sauce on the side for dipping.

Serves 6

Recipe adapted from The Sisters Cafe

Past Recipes:
One year ago: Cookies & Cream Cheesecake Cupcakes
Two years ago: Loaded Baked Potato Salad
Three years ago: Homemade BBQ Sauce

Tuesday, September 17, 2013

Beef and Bean Chimichangas



Beef and Bean Chimichangas
1 lb ground beef
1/2 onion, diced
3 cloves garlic, minced
1 tsp paprika
1 tsp chili powder
1 tsp cumin
1 tsp garlic powder
1 tsp oregano
dash of red pepper flakes
salt and pepper to taste
1 can chili beans, drained
flour tortillas
vegetable oil for frying
shredded cheese
guacamole
salsa
sour cream

Cook ground beef with onion and garlic; drain. Add paprika, chili powder, cumin, garlic powder, oregano, red pepper flakes, salt, and pepepr. Cook 4-5 minutes, stirring occasionally. Add chili beans and heat through. 

In a large skillet, heat vegetable oil until very hot. Microwave tortillas until warm and pliable. Spoon beef mixture in the center of each tortilla. Top with cheese. Fold in the sides and roll into a burrito, making sure the ends are closed. Place seamside down in the hot oil. Cook 2-4 minutes on each side until golden brown. Drain on paper towels. Serve with guacamole, salsa, and sour cream. 

Recipe adapted from For the Love of Cooking

Past Recipes:
One year ago: Teriyaki Meatballs
Two years ago: S'mores Cookie Bars
Three years ago: Chicken Parmesan Bundles

Wednesday, September 11, 2013

Spinach Artichoke Pasta

If you like Spinach Artichoke Dip, you'll love this pasta. The only thing I did different was add chicken because let's face it, my husband can't handle a meal without meat. So you could make this with or without chicken and it would be delicious!

Printable Recipe

Spinach Artichoke Pasta
1 lb boneless skinless chicken breasts
16 oz bowtie pasta
1 tsp butter
2 cloves garlic, minced
8 oz cream cheese
1/2 cup milk
1/2 cup sour cream
1/2 lemon, juiced
1/2 tsp salt
1/4 tsp red pepper flakes
14 oz can artichoke hearts in water, drained and chopped
10 oz spinach (frozen, thawed, and drained) or fresh spinach, blanched
1/2 cup shredded parmesan cheese

Heat 2 Tbsp olive oil in a large skillet. Season chicken with salt and pepper and cook in hot skillet for about 5 minutes on each side, or until cooked through. Remove from pan and cover with foil.

Cook pasta according to directions on the package. Drain and set aside.

In the same skillet that was used to cook the chicken, melt the butter. Add garlic and cook until fragrant, about 30 seconds. Add cream cheese and stir until melted. Slowly stir in milk. Add sour cream, lemon juice, salt, and red pepper flakes. Stir in artichoke hearts, spinach, and parmesan cheese. Combine sauce with pasta. Cut chicken into slices and add to pasta. Mix well. Season with salt and pepper to taste.

Serves 6-8

Recipe adapted from A Life of Flavor

Past Recipes:
One year ago: Southwestern Chopped Chicken Salad
Two years ago: Rosemary Ranch Chicken Kebobs
Three years ago: Super Burritos

Wednesday, September 4, 2013

Slow Cooker Garlic and Brown Sugar Chicken

Printable Recipe

Slow Cooker Garlic and Brown Sugar Chicken
2 lbs boneless skinless chicken breasts
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda
2-3 Tbsp minced garlic
2 Tbsp soy sauce
1/2 tsp black pepper
2 Tbsp corn starch
2 Tbsp water
hot cooked rice

Spray a slow cooker with cooking spray and place chicken in the bottom of the slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper. Pour over chicken. Cook on low heat for 4-6 hours, or until cooked through. Take chicken out of slow cooker and place on a plate and cover with foil. Pour remaining sauce into a saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and cook for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a few minutes. Serve chicken over rice and top with glaze.

Recipe adapted from Six Sisters' Stuff

Past Recipes:
One year ago: Homemade Snickers Bars
Two years ago: Honey Spice Rubbed Pork Chops
Three years ago: Chicken with Creamy Chive Sauce

Tuesday, August 20, 2013

Cookies and Cream Popcorn

This is a perfect family night treat. It's so sweet and delicious!


Cookies and Cream Popcorn
1 bag of popped popcorn or 8 cups of air popped popcorn
12 Oreos, crushed
6 oz vanilla candy melts

Mix the popcorn and Oreos together in a large bowl. Melt the candy melts in the microwave at 30 second intervals until melted. Drizzle half of the candy melts over the popcorn and use a rubber spatula to mix well. Add remaining candy melts and toss mixture gently for about a minute. Spread popcorn onto a large sheet of wax paper and cool completely, about 20 minutes. Store in an airtight container.

Recipe adapted from Erica's Sweet Tooth 

Past Recipes:
One year ago: Glazed Muffins
Two years ago: Chicken and Black Bean Quesadillas
Three years ago: Easy Ice Cream Cake

Thursday, August 15, 2013

Tuesday, August 6, 2013

Friday, July 26, 2013

Congo Bars


I love cookies but sometimes I don't feel like taking the time to make them. That's what I love about these bars. You get the same great taste of a cookie but it's a bar instead! It's so much easier and just as delicious! The great thing about this recipe is you can add whatever ingredients you like. I used milk chocolate chips and m&ms but you can pretty much use anything. The possibilities are endless.

Printable Recipe

Congo Bars
2 3/4 cup flour
2 1/2 tsp baking powder
1/2 tsp salt
2/3 cup butter, softened
1 lb light brown sugar
3 eggs
1 tsp vanilla
1 cup chocolate chips (any variety)

Preheat oven to 350. Line a 9x13 baking pan with foil and spray with cooking spray.

In a large bowl, sift together flour, baking powder, and salt. Set aside.

In a bowl of a stand mixer, mix together brown sugar and softened butter until blended. Add eggs, one at a time, mixing well after each addition. Add vanilla and mix. Add flour mixture and mix until combined. Stir in chocolate chips. Pour into prepared 9x13 baking pan.

Bake for 30 minutes or until the top is golden brown. Cool completely. Remove foil from pan, cut into squares, and enjoy!

Makes 24 bars

Recipe adapted from Bakerella

Past Recipes:
One year ago: Monterey Chicken
Two years ago: Grilled Chicken with Roasted Garlic Oregano Vinaigrette and Fingerling Potatoes
Three years ago: Chicken Poppy Seed Salad

Thursday, July 11, 2013

Slow Cooker Sweet & Spicy BBQ Pot Roast

Printable Recipe

Slow Cooker Sweet & Spicy BBQ Pot Roast
4-7 lb boneless chuck roast, trimmed of visible fat
1-2 Tbsp saute spice (equal parts garlic powder, salt, & pepper)
2 Tbsp vegetable oil
1 can root beer
1 can (9 oz) red enchilada sauce
2 Tbsp worcestershire sauce
1/2 Tbsp hot sauce
3 Tbsp cornstarch
1/4 cup water

Pat roast with a paper towel. Rub saute spice all over roast. Heat oil in a large skillet over medium-high heat. Brown roast on all sides for about 1 minute on each side. Transfer to a slow cooker.

Combine root beer, enchilada sauce, worcestershire sauce, and hot sauce. Pour over roast. Cover and cook at low heat for 8-10 hours or high heat for 5-6 hours. Remove roast and tent with foil.

Combine cornstarch and water. Stir into slow cooker and cook uncovered at high heat for 15 minutes until thick, stirring occasionally. Serve sauce over roast with mashed potatoes or rice.

Serves 8-10

Recipe adapted from Mel's Kitchen Cafe

Past Recipes:
One year ago: Zucchini Bites
Two years ago: Key Lime Pie
Three years ago: Orange Cream Layered Dessert

Tuesday, July 9, 2013

Chipotle Chicken Burritos

Printable Recipe

Chipotle Chicken Burritos
2 Tbsp olive oil, divided
1 lb chicken, cubed
2 cloves garlic, minced
1 tsp chili powder
1 Tbsp canned chipotles in adobo, minced
1 tsp cumin
4 dashes cayenne pepper
1 can pinto beans (15 oz), rinsed and drained
1 can black beans (15 oz), rinsed and drained
1/3 cup water
2 cups cooked rice
1/4 cup fresh or bottled salsa
flour tortillas
chopped lettuce
chopped tomatoes
sour cream

Heat 1 Tbsp olive oil in a large skillet. Add chicken and season with salt and pepper to taste. Cook until chicken is cooked through. Remove chicken from skillet and set aside.

Add remaining 1 Tbsp oil to the skillet. Add garlic, chili powder, chipotle chiles, cumin, and cayenne. Cook until fragrant, about 30 seconds. Add pinto beans, black beans, and water. Bring to a simmer; reduce heat to medium low and cook for 8 minutes, mashing beans slightly.

Stir in rice, salsa, and chicken. Heat through. Serve in tortillas with lettuce, tomatoes, and sour cream.

Serves 6-8

Recipe adapted from Tasty Kitchen

Past Recipes:
One year ago: Chicken Enchilada Pizzas
Two years ago: Honey Grilled Salmon
Three years ago: Glazed Meatloaf

Wednesday, June 26, 2013

Cookies and Cream Chocolate Cake Bars

I love anything with Oreos! These bars were so gooey and delicious!

Printable Recipe

Cookies and Cream Chocolate Cake Bars
1 Devils food cake mix
1 stick unsalted butter, softened
1 large egg
1 1/2 cups chocolate chips
14 oz can sweetened condensed milk
14 Oreo cookies, broken into bite size pieces

Preheat oven to 350. Line a 9x13 baking pan with foil and spray with cooking spray.

In a large bowl, combine cake mix, butter, and egg and mix well. Press into prepared baking pan. Top with broken Oreo pieces.

Pour sweetened condensed milk over cookies and top with chocolate chips. Bake for 23-26 minutes, or until cooked through. (It will still look pretty gooey) Remove from oven.

After 5 minutes of cooling, run a plastic knife around the edges to loosen. Let cool completely, remove foil from pan, and cut into squares.

Makes 24 bars

Recipe adapted from Picky Palate

Past Recipes:
One year ago: Honey, Lemon, and Rosemary Grilled Chicken
Two years ago: Penne with Chicken and Pesto
Three years ago: Chicken Enchiladas

Tuesday, June 18, 2013

Migas

If you're like me, you might be wondering what Migas is. It's a tex mex breakfast dish with eggs, bell peppers, jalapenos, onions, cheese, and chopped fried tortillas. Yum! I made this for my husband on Father's Day. We both loved it but I think it was a little too gourmet for my kids. I think if I would've added sausage or ham they would've liked it a lot more.

Printable Recipe

Migas
12 large eggs
1/4 cup half & half 
4 whole corn tortillas
vegetable oil for frying
1 Tbsp butter
1 Tbsp olive oil
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 cup onion, diced
1 jalapeno, diced (seeds removed, if desired)
4 plum tomatoes, chopped
1 cup shredded cotija cheese (may use cheddar, monterey jack, etc.)
1/3 cup cilantro, chopped

In a bowl, whisk together eggs and half & half. Season with salt and pepper to taste. Set aside.

In a small skillet over medium heat, heat vegetable oil and fry each corn tortilla until crisp. Drain on a paper towel-lined plate. Chop tortillas and set aside.

In a large skillet over medium-high heat, melt the butter with the olive oil. Add onions and bell peppers and cook until soft, about 3-4 minutes. Add jalapenos and stir to combine. Add tomatoes and stir. Add tortilla pieces, stirring gently to combine.

Reduce heat to medium-low. When the heat has decreased, pour the egg mixture into the skillet. Stir gently to cook with the veggies, folding mixture gently as it cooks. When eggs are cooked through, add cheese and cilantro and stir to combine.

Serves 6

Recipe adapted from The Pioneer Woman

Past Recipes:
One year ago: Grilled Shrimp Skewers
Two years ago: Shrimp Tacos
Three years ago: Navajo Tacos

Wednesday, June 12, 2013

Chocolate Marshmallow Brownies

Printable Recipe

Chocolate Marshmallow Brownies
1 cup butter (2 sticks), softened
2 cups sugar
1/3 cup cocoa powder
4 eggs
1 1/2 cups flour
1 tsp salt
2 tsp vanilla
1 (10 oz pkg) mini marshmallows

Frosting:
1/2 cup butter (1 stick), softened
1/4 cup milk
1-2 tsp vanilla
3 Tbsp cocoa powder
2-3 cups powdered sugar

Preheat oven to 350. Beat together butter, sugar, and cocoa powder. Add eggs, one at a time, mixing well after each addition. Add flour, salt, and vanilla and mix well. Spread onto a large greased cookie sheet. Bake for 22-25 minutes or until cooked through. Remove from oven and top with marshmallows. Return to oven for 3 minutes until marshmallows and soft and puffy. Cool completely before frosting.

To make frosting, mix together all ingredients until smooth. Spread over cooled brownies.

Recipe adapted from Six Sisters' Stuff

Past Recipes:
One year ago: Grasshopper Mint Cookies
Two years ago: Chocolate Mousse Cake
Three years ago: Cobb Salad with Bleu Cheese

Monday, June 3, 2013

Lego Cake

This weekend my Lego-obsessed son had a Lego birthday party with his friends. It was a little crazy with 14 nine year olds but they had a blast! I made this cute Lego cake for his party. I've seen a few different ways to make a Lego cake but most of them involve cutting the cake into different pieces. I'm just not very good at baking, cutting, and then frosting so I decided to do it this way. It was super easy and it was a huge hit with the kids.

Lego Cake
1 cake mix or cake recipe
4-5 cups frosting
food coloring
6 Oreo cookies

Grease and flour an 8x8 baking dish and a bread loaf pan. Prepare cake mix or cake recipe. Divide evenly between baking pans. Bake according to directions until toothpick comes out clean (it will probably take about 30 minutes). Cool completely and remove from pans.

After preparing frosting, divide it in half and mix desired food coloring in each half. Frost each cake. Generously coat each Oreo cookie with frosting and place on cake. Smooth frosting to make it even.

Past Recipes:
One year ago: Biscuits and Gravy
Two years ago: Dutch Oven Chicken and Potatoes
Three years ago: Spaghetti Casserole

Tuesday, May 28, 2013

Wednesday, May 22, 2013

Grasshopper Cupcakes

For our young women's activity last week we did Cupcake Wars. I provided cake mixes for them to chose from. I also provided a bunch of random ingredients that they could chose from like cookies, candy, fruit. They were required to pick at least two ingredients to incorporate into their cupcakes. We split them into two teams. Half of them stayed at my house and the other half went over to another leader's house to bake. When we were finished, we had judges pick the best cupcake. It was a lot of fun! When I tasted this cupcake that the girls made, I thought it was one of the best cupcakes I have ever had. So I decided to share the recipe. I think I'm definitely going to make this again. Who knew a bunch of Mia Maids could create a cupcake so delicious?

Printable Recipe

Grasshopper Cupcakes
1 devils food cake mix
ingredients on the back of the box (eggs, water, oil)
1 package grasshopper cookies

Prepare cake mix as directed on the package. Line 2 muffin tins with cupcake liners. Place a grasshopper cookie at the bottom of each liner. Place remaining cookies in a large ziploc bag and crush with a rolling pin. Pour crushed cookies in cake batter and stir to combine. Divide evenly among cupcake liners. Bake according to directions on the package. (I had to bake mine about 5 minutes longer.) Let cool before frosting.

Frosting:
6 Tbsp butter, softened
4 cups powdered sugar
1/4 cup milk
1 tsp vanilla
Hershey's chocolate bar for garnish

To make frosting, beat butter on medium speed until smooth. Gradually add 1 cup of the powdered sugar, mixing well. Beat in milk and vanilla. Gradually beat in remaining sugar. Frost cooled cupcakes. Grate chocolate shavings on top of cupcakes.

Past Recipes:
One year ago: Chocolate Cake
Two years ago: Oreo Cupcakes
Three years ago: Chocolate Chip Toffee Bars

Wednesday, May 15, 2013

Chipotle Chicken Taco Salad


Chipotle Chicken Taco Salad
1 head romaine lettuce, chopped
1 1/2 lb boneless skinless chicken breasts, cooked and cubed
1 tomato, chopped
1 avocado, chopped
1/2 cup red onion, thinly sliced
1 (15 oz) can black beans, rinsed and drained
1 (8 3/4 oz) can corn, rinsed and drained
crushed tortilla chips, optional

Dressing:
1/3 cup fresh cilantro, chopped
2/3 cup light sour cream
1 Tbsp canned chipotle in adobo sauce, minced
1 tsp ground cumin
1 tsp chili powder
juice of 1 lime
1/4 tsp salt

Combine all ingredients for the dressing; mix well. Refrigerate until ready to serve.

Toss together romaine, chicken, tomato, avocado, red onion, black beans, and corn. 

Drizzle desired amount of dressing over salad. Toss gently to coat. Serve topped with crushed tortilla chips.

Serves 6-8

Past Recipes:
Two years ago: Favorite Meatloaf
Three years ago: Calzones

Recipe adapted from Nutmeg Notebook

Thursday, May 9, 2013

Barbie Party

Last weekend my daughter had a Barbie party for her 5th birthday. I like to do things a little simple but I still want it to be a fun party. This party turned out great. Here are some of the things we did.


I made pink cupcakes and topped them with some printable cupcake toppers that I found online. I just printed them out on card stock and taped a toothpick to the back and stuck them in the cupcake. It was super easy and it turned out way cute! You can find a few links for these here and here.

Nail Polish Bites- These look just like bottles of nail polish but they're made out of marshmallows dipped in colored white chocolate with a tootsie roll on top. These were so fun!

At the party, the girls got their hair and nails done. It was so much fun. After they were all beautified, I took a picture of each of them in this life-size Barbie box. Here is my sweet birthday girl in the Barbie box.
I just used a large box (our tv came in this box) and I wrapped it with pink wrapping paper on the outside and decorative wrapping paper for the inside back. Then I found some logos that were online and I printed them out. It was a little time consuming but pretty easy. Hey, if I can do it, anyone can!

My other daughter in the Barbie box...

 I found this cute Barbie game at the party store.

Here is a group picture of all the kids who came.

Here I am with my cute girl. I think I'm a little too big for the Barbie box :)

This was such a fun party. I'm so glad I got to do this for my sweet girl!

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