Wednesday, April 16, 2014

Easter M&M carrot cupcakes

Vanilla cupcakes with white vanilla frosting and a simple carrot shape made out of M&Ms. 

Monday, April 14, 2014

Chick Cupcakes

Vanilla cupcakes topped with yellow frosting, then rolled in yellow colored sugar.  Then topped with colored M&Ms and a couple of squirts of frosting for the wings.

Monday, March 24, 2014

Strawberry Orange Spinach Smoothie

Another spinach smoothie my kids like.

Recipe from: My Recipe Magic

1/2 can pineapple, with juice
1 orange
4 cups spinach
1/2 cup plain greek yogurt

Blend and serve.

1    cup    pineapple chunks ( and juice* )
1    oranges
4    cups    spinach ( fresh or frozen )
1    cup    frozen strawberries
1/2    cup    plain greek yogurt


Throw it all into a blender (I use and love my Blendtec) and mix well. Drink and enjoy your sludge colored mustache.

*Make sure you buy pineapple canned in it's own juice, not syrup (i.e. sugar)!


Tuesday, February 18, 2014

Red Velvet Cupcakes with Oreo Cream Cheese Frosting

My daughter decided she loves red velvet, so I thought we'd make a recipe using red velvet for a Valentine treat. I sent them for a few days in the kids' lunch boxes, evidently they caught the eye of the staff.  The next time I volunteered at the school, some of the staff commented on how good they looked.  lol. 
 Red Velvet Cake Mix

Make cupcakes using directions/ingredients on box.

1/2 cup butter, softened
8 oz cream cheese, softened
milk, as needed
4 cups powdered sugar, approx.
10 crushed oreos

Cream together butter and cream cheese.  Slowly add powdered sugar.  If needed add a tiny bit of milk.  Fold in crushed oreos.  Pipe onto cupcakes.  I topped the cupcakes with oreos I cut in half, a full oreo woud also work.  Maybe even the mini ones....

Friday, February 14, 2014

Valentine Donuts

Walmart had these cute heart shaped donuts, so I ordered some for Kyla's third grade classroom party and added some cute little arrows....

*Arrows made using wooden kabob sticks and paper I cut. 

Wednesday, January 29, 2014

Creamy Chicken Noodle Soup

I remember as a teenager and early college years, eating creamy chicken noodle soup...canned from Campbells.  I loved the creamy goodness of the soup and it was perfect on a cold forward a few years and I'm no longer buying it in a small can, but making it with fresh veggies and chicken that I cooked up.  I did cheat and use a couple of cans of cream of chicken this go round, but I expect to make the cream of chicken sauce from scratch in the future and update the recipe then. 
*John does not like chicken noodle soup, but he does like Creamy Chicken Noodle Soup, giving it an "8".

Recipe from : Dinner's Ready

2 chicken breasts
5 cups chicken broth
1 C chopped carrots
1 C chopped celery
1 C potatoes, diced
½ C chopped onion
2 cans cream of chicken soup
1/4 cup milk
8-12 oz uncooked egg noodles (homestyle)
Salt and pepper to taste

Boil then dice chicken. Heat broth, then add carrots, celery, potatoes, onions, and noodles. Simmer until veggies and noodles are tender. Add cream of chicken soup, milk, salt, pepper and shredded chicken. Simmer until heated through and ready to serve.

Monday, January 27, 2014

Hot Chocolate Cookies

This recipe came from the back of the container of mallow bits we picked up at the store last week.  They tasted like hot chocolate in cookie form, serve warm with a cold glass of milk.  A perfect cookie for the blah January weather.

1 1/4 cup room temperature butter
1 cup white sugar
2/3 cup brown sugar
2 eggs
1 tsp vanilla
3 1/4 cups flour
3/4 cup powdered hot chocolate mix (don’t use sugar free)
1 1/4 tsp baking soda
1 tsp baking powder
1 cup semi sweet chocolate chips
1 cup mallow bits

Preheat oven to 350 degrees.
Cream butter and sugar until light and fluffy.
Add in eggs and vanilla and stir until combined
In a separate bowl, whisk together flour, hot chocolate mix, baking soda and baking powder.
Add in flour mixture to butter mixture until well combined.
Fold in mallow bits and chocolate chips.
Drop by 1 1/2 tablespoon rounds onto greased baking sheet, lightly press down.
Bake for 9 minutes until edges are lightly browned.
Remove to wire racks and cool.