Slow Cooked Chicken Enchilada Chili Over Rice

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Slow Cooked Chicken Enchilada Chili Over Rice

Bok Choy Salad

A few weeks ago, we had bok choy in our Bountiful Baskets. I thought this would be one of those weird ingredients that we sometimes get that I end up throwing out. Then I found this recipe for Bok Choy Salad. (I can't remember where I found it.) I thought it looked good and I had nothing to lose since I probably would just end up throwing it away if I didn't try this. I've never had bok choy before but it tastes a little like cabbage. I was pleasantly surprised with this salad. So if you ever have bok choy and you don't know what to do with it, this is a great salad!

Printable Recipe

Bok Choy Salad
1/2 cup red wine vinegar
1/2 cup olive oil
1/2 cup sugar
1 Tbsp soy sauce
2 Tbsp butter
1/3 cup slivered almonds
1/4 cup sesame seeds
2 (3 oz) pkg ramen noodles, crushed
1 medium head bok choy, chopped
3 green onions, sliced

For the dressing, whisk together vinegar, olive oil, sugar, and soy sauce. Set aside.

Melt butter in a large skillet. Add almonds, sesame seeds, and ramen. Saute until golden. Remove from heat.

Place bok choy and green onions in a large bowl. Sprinkle with noodle mixture and dressing. Toss to coat evenly.

Past Recipes:
One year ago: Costa Vida Sweet Pork Burritos
Two years ago: Butter and Garlic Shrimp Penne
Three years ago: Texas Chili Pile-On

Chile Colorado Burritos

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Chile Colorado Burritos

Strawberry Cupcakes

My baby girl turned 3 this week! I know... it's so sad. My baby is growing up. When I asked her what she wanted for her birthday, she said, "Pink cu-cakes and a pwesent!" She's so hard to please :):) I made these strawberry cupcakes for her and they were delicious! They were mini cupcakes so they were perfect for my tiny little girl. And did I mention they're my new favorite cupcake? They kind of tasted like strawberry shortcake in a cupcake. Yum!

Printable Recipe

Strawberry Cupcakes
1 lb strawberries, washed and hulled
1/4 cup water
1 box white cake mix
3 egg whites
1/3 cup canola oil

frosting:
8 oz cream cheese, at room temperature
4 Tbsp butter, at room temperature
4- 4 1/2 cups powdered sugar
1/4 cup reserved strawberry puree

Preheat oven to 350. Line 2 24-count mini muffin tins with cupcake liners.

Reserve about 10 small strawberries for garnish. Place remaining strawberries in a blender with the water. Puree until smooth. This should equal 1 3/4 cups. If not, add enough water to equal that amount. Set aside 1/4 cup of the puree for the frosting.

Beat together cake mix, egg whites, canola oil, and 1 1/2 cups strawberry puree for 2 minutes or until mixed well. Fill muffin tins about 3/4 of the way full. Bake for 8-12 minutes or until golden and toothpick is inserted and comes out clean. Cool completely before frosting.

To make frosting, beat together cream cheese and butter. Add powdered sugar and strawberry puree. Mix on low for 1 minute. Increase speed to medium and beat until fluffy, about 30 seconds. Frost cupcakes and place in refrigerator. Cut each reserved strawberries into about 5 slices. Place strawberry slices on top of cupcakes.

Makes about 48 mini cupcakes

Recipe adapted from Sandra Lee and Delish

Past Recipes:
One year ago: Vanilla Cake with White Chocolate Buttercream Frosting
Two years ago: Butterfly Cake
Three years ago: Porcupine Meatballs