Saturday, October 30, 2010

Orange You Spiky Cupcakes

I found this recipe in my Taste of Home Magazine.  Too cute!  I made them for our family Halloween party.  They were pretty easy and fun to make.  Happy Halloween!


Orange You Spiky Cupcakes
from Taste of Home

6 ServingsPrep/Total Time: 30 min.Ingredients


6 chocolate or vanilla cupcakes baked in black foil liners

1 can (16 ounces) plus 1 cup vanilla frosting

1 cup chow mein noodles

Red and yellow food coloring

12 honey wheat sticks or pretzel sticks

12 mini marshmallows

12 brown M&M’s

Chocolate jimmies (I didn't end up using these)

Directions

1. Spread the tops of the cupcakes with a small mound of vanilla frosting. Insert chow mein noodles into cupcakes to look like spikes. Place in the freezer for about 15 minutes to firm up.

2. Spoon 3 tablespoons of the vanilla frosting into a small resealable bag and set aside.

3. Tint the remaining frosting bright orange with the food coloring and spoon into a glass microwave-safe bowl. Microwave the frosting, stirring frequently, until it is the texture of slightly whipped cream.

4. Holding the foil liner of the slightly frozen cupcake, dip the top of the cupcake up to the liner in the melted frosting to coat. Use a spoon to add more frosting if necessary. Allow the excess frosting to drip off. Invert and transfer to a cookie sheet. Repeat with the remaining cupcakes.

5. Insert one end of a wheat stick into the side of a mini marshmallow. Repeat with the remaining marshmallows and wheat sticks. Snip a small corner from the bag with the vanilla frosting. Pipe a dot of frosting on one flat side of a marshmallow. Add a brown candy as the pupil. Add a few chocolate jimmies on the top as eyelashes. Pipe a dot of vanilla frosting on the brown candy as the sparkle in the eyes.

6. Insert two marshmallow eyes on top of a frosted cupcake about 1 in. apart. Repeat with the remaining cupcakes. Yield: 6 cupcakes.



 

Thursday, October 14, 2010

Burst O'Lemon Muffins

My sweet neighbor Cherie gave me a Taste of Home Cupcake Cookbook for my birthday, along with a cupcake pan and cupcake liners.  What a great gift!  It has fun cupcake recipes, along with muffins and more.  As I looked through it last night, I saw this recipe and knew I had to try it immediately!  We loved it!  It has all my favorite things in it - lots of fresh lemon juice, lemon zest and coconut.  How could you miss!  Thanks Cherie!!


Burst O'Lemon Muffins
Taste of Home Cupcakes!
Yield: 12 muffins

1 3/4 c flour
3/4 c sugar
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 c (8 oz) lemon yogurt
1 egg
1/3 c butter, melted
2 TBSP grated lemon zest
1 TBSP fresh lemon juice
1/2 c flaked coconut

TOPPING:
1/3 c fresh squeezed lemon juice
1/4 c sugar
1/4 c flaked coconut, toasted

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.  In a small bowl, beat the yogurt, egg, butter, lemon zest and lemon juice until smooth, stir into dry ingredients just until moistened.  Fold in the coconut.

Fill greased muffin cups 2/3 full.  Bake at 400 degrees for 18-22 minutes or until golden brown and toothpick inserted near the center comes out clean.  Cool for 5 minutes  before removing from pan to a wire rack. 

In a saucepan, combine the lemon juice and sugar, cook and stir over medium heat until sugar is dissolved.  Stir in coconut.  Using a toothpick, poke 6-8 holes in each muffin.  Spoon the coconut mixture over muffins.  Serve the muffins warm or cool to room temperature. 

Friday, October 8, 2010

Lasagna Soup

My back-fence neighbor Cherie is a wonderful cook.  Several years ago I borrowed her personal recipe file and copied all of it!  She put this recipe in our ward cookbook several years ago.  The word spread right away that this was one of the recipes everyone HAD to try.  It is a great fall soup that isn't your typical soup.  I love it!  Give it a try.

Lasagna Soup
Cherie Peterson

1 lb lean ground beef
1 small onion, chopped
1 large clove garlic, minced
1 15oz can tomato sauce
1 28oz can Italian style diced tomatoes (use petite diced if you want smaller chunks)
Crushed red pepper flakes, optional
1 beef bouillon cube (or 1 tsp)
3 chicken bouillon cubes (or 3 tsp)
4 c water
 1 tsp oregano
1/2 tsp dried thyme
5 lasagna noodles, cooked and cut into bite-sized pieces
Mozzarella cheese, shredded
Parmesan Cheese, shredded
Cottage Cheese

Brown ground beef, onion and garlic.  Drain fat.  Add tomatoes, tomato sauce, bouillon cubes, water and seasonings.  Heat to a boil; reduce heat and simmer, uncovered, for 25 minutes.  Add lasagna noodles and heat through.  Serve hot with a dollop of cottage cheese and sprinkle with Mozzarella and Parmesan cheese. 
(I threw in a little fresh basil from my garden as a garnish)

Saturday, October 2, 2010

Black Bean and Salsa Dip

This is one of the quickest and easiest dips I have ever made, and it is good for you and SOOO yummy!  I have taken it to many a party, and am always asked for the recipe.  It is wonderful because you can make it any time of year- because it doesn't call for fresh tomatoes.  The smokiness of the bacon is really a great flavor with the beans and salsa. 



There are only 4 ingredients in this salsa dip.  The recipe calls for 4 slices of cooked bacon, crumbled.  I have used these Hormel Real Bacon Pieces (don't do the fake ones) and I think they are even smokier than regular bacon (plus it couldn't be easier!)

Black Bean and Salsa Dip
Lion House Lite Recipes

1 can black beans, drained and rinsed
1/2 c chopped green onions
1 c thick and chunky salsa (mild, medium, or hot)
4 slices bacon, cooked and crumbled (or 1/2 of a jar of Real Bacon Pieces)

Combine all ingredients, mixing well.  Cover and refrigerate 1-2 hours to blend flavors.  Serve with tortilla chips.
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