Homemade Strawberry Shortcake Cupcakes and Frosting

These were so yummy and tasted just like strawberry shortcake!! My Husband LOVED them!  It is a well balanced cupcake that is not too sweet!! I think this cupcake would be perfect for summer get togethers!

Ingredients:

Cupcake

1 cup plus 2 TBSP all-purpose flour
2 TBSPcornstarch
1 1/4 tsp baking powder
1/8 tsp salt
3/4 cup granulated sugar
2 large eggs, at room temperature
1 1/4 tsp pure vanilla extract
4 TBSP unsalted butter, melted
1/4 cup vegetable oil
1/2 cup milk, at room temperature

Frosting

6 TBSP unsalted butter, softened
2 cups confectioners' sugar, sifted
1/2 tsp pure vanilla extract
Pinch of salt
2 TBSP milk or heavy cream
Strawberry jam
Fresh Strawberries for garnish

Directions for cupcake:

Preheat the oven to 350 degrees.

Line a 12-cup muffin tin with paper or foil liners.

In a medium bowl, whisk the flour with the cornstarch, baking powder and salt.

In a large bowl, using a handheld electric mixer, beat the sugar with the eggs and vanilla extract at medium-high speed until smooth and thickened slightly, about 3 minutes.

Add the butter and oil and beat until incorporated, scraping the bottom and side of the bowl.

Add the dry ingredients and milk in 3 alternating batches, beating well between additions.

Carefully pour the batter into the lined muffin tins, filling them about two-thirds full.

Bake the cupcakes in the center of the oven for 20 to 23 minutes, until springy and a toothpick or cake tester inserted in the center comes out clean.

Let the cupcakes cool slightly in the muffin tin, then transfer them to a wire rack to cool completely.

TO MAKE THE FROSTING:

In a medium bowl, using a handheld electric mixer, beat the softened butter at medium speed until smooth.

Add the confectioners' sugar, vanilla extract and salt and beat the mixture at low speed just until combined.

Increase the mixer speed to medium and beat until smooth. Add the milk or heavy cream and beat until light and fluffy, about 2 minutes.

Mix the frosting with strawberry jam to taste. Spread the frosting on the cooled cupcakes and serve.

ENJOY!!

  

Taco Chicken

This chicken was so flavorful and delicous! To my surprise it did not taste like tacos at all.  The taco seasoning gave this chicken such a great taste and it was GREAT!! We will be having this again soon!

Ingredients:


1 cup all purpose flour
2 envelopes taco seasoning
1/2 tsp salt
2 eggs
2 TBSP milk
3-4 pounds of fryer chicken, cut up


Directions:


In a large bowl, combine the flour, taco seasoning and salt.


In a shallow bowl beat eggs and milk together.


Dip chicken pieces in egg mixture, then place in bowl with flour mixture and coat.


Place bone side down in a greased 13 x 9 baking dish.


Bake, uncovered at 350 degrees for 55-60 minutes or until juices run clear.


ENJOY!!

Three Cheese Meat Manicotti

This is not a good picture of this dish and it definitely does not do the dish justice.  This is a yummy dish that my whole family loved.  It was actually quite simple to put together as well.  We will be making this dish more often!

Ingredients:

12 uncooked manicotti shells
1 pound hamburger meat
1 large onion, chopped
1 jar (26 ounces) three cheese spaghetti sauce
2 tsp sugar
2 tsp Italian seasoning
1 tsp onion powder
1 tsp garlic powder
2 cups (8 ounces) shredded cheddar-Monterey Jack cheese
1 carton (15 ounces) ricotta cheese
1/2 cup grated Parmesan cheese, divided
1 egg


Directions:

Cook manicotti acccording to package directions.

Meanwhile, in a large skillet, cook meat and onion over medium heat until meat is no longer pink; drain.

Stir in the spaghetti sauce, sugar, Italian seasoning, onion powder, and garlic powder. 

Place 1 cup meat sauce into a greased 13 x 9 baking dish.

Drain manicotti.

In a large bowl, combine the cheddar-Monterey Jack cheese, ricotta cheese, 1/4 cup Parmesan cheese and egg. 

Stuff into manicotti shells.

Place shells over meat sauce and top shells with remaining sauce. 

Sprinle with remaining Parmesan cheese.

Cover and bake at 350 degrees for 35-40 minutes or until bubbly.

ENJOY!!

Enchilada Casserole

This dish is delicious and very filling! It has great flavor and it is so simple to make! I was impressed by this dish!

Ingredients: 

1 pound ground beef

1 large onion, chopped

2 cups salsa

1 can (15 ounces) black beans rinsed and drained

1/4 cup italian salad dressing

2 TBSP taco seasoning

1/4 tsp ground cumin

6 flour tortillas (8 inches)

3/4 cup sour cream

1 cup (4 ounces) shredded Mexican cheese blend

1 cup shredded lettuce

1 medium tomato

cilantro

Directions:

In a large skillet, cook beef and onion over medium heat until no longer pink, drain.

Return to skillet and stir in salsa, beans, dressing, taco seasoning, and cumin.

Place three tortillas in a 2 qt baking dish coated with cooking spray.

Layer with half of the meat mixture, sour cream and cheese.

Repeat the layers

Cover and bake at 400 degrees for 25 minutes.

Uncover; bake 5-10 minutes longer or until heated through. 

Let stand for 5 minutes before topping with lettuce, tomato, and cilantro.

ENJOY!!

Caramel Coconut Pecan Pie

This is one of my favorite pies.  If you like chocolate, coconut, caramel and pecans then this pie if for you.  Be warned it is rich!!

Ingredients:

2 Deep Dish Pie Crusts
1/2 cup pecans, chopped
1 can Eagle Brand Condensed Milk
1 cup Mini Milk Chocolate Chips
1 jar Caramel Ice Cream Topping
7 oz flaked coconut
2 TBSP butter
8 oz Cream Cheese, softened
8 oz Cool Whip

Directions:

Bake two pie crust shells and set aside

Melt butter in a skillet; add pecans and coconut and stir until golden brown.  Mixture will be dry.

Set aside and let cool.

Mix Eagle Brand milk and cream cheese with mixer.

Stir in chocolate chips and fold in Cool Whip.

Put 1/4 of cream cheese mixture, a layer of caramel topping and 1/4 of coconut mixture into each pie shell.

Repeat so that each pie has two layers.

Put pies in freezer and serve cold.

( I usually let the pie sit on the counter for a few minutes before serving)

ENJOY!!

Poppy Seed Chicken

This dish is GREAT and it is even better if you have leftovers for the next day!! It is yummy and this will be a regular in our house from now on!!

Ingredients:

3 cups cubed cooked chicken

2 cans (10 3/4 ounces each) reduced-fat reduced sodium condensed cream of chicken soup, undiluted

1 cup reduced fat sour cream

2 tsp poppy seeds

1 1/4 cup crushed butter flavored crackers.  (I used Ritz)

3 TBSP butter, melted

1/3 cup grated Parmesan cheese

Directions:

In a large bowl, combine the chicken, soup, sour cream and poppy seeds.

In a small bowl, combine cracker crumbs and melted butter, set aside 1/2 cup or so for topping.

Stir remaining cracker crumbs into chicken mixture.

Transfer to an 9 x 13 baking dish coated with cooking spray. 

Top with reserved crumbs, sprinkle with Parmesan cheese

Bake, uncovered, at 350 degrees for 30-35 minutes or until bubbly. 

ENJOY!!

Crinkle Cookies

These cookies are DELICIOUS and they did not last very long in my house!! So simple and they are the perfect cake mix cookie!

 

Ingredients:

1 box devil's food cake mix (Betty Crocker Super Moist suggested)

1/2 cup vegetable oil

2 large eggs

confectioners' sugar or granulated sugar, for rolling Directions:

Directions:

Preheat oven to 350 degrees

Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.

Dust hands with confectioners' sugar and shape dough into 1.5" balls.

Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets.

 **I would recommend letting the dough dry a little before rolling them into the powdered sugar because the dough seems to want to absorb the sugar and you will not get the same effect. 

Bake for 8-10 minutes or until center is just set.

Remove from pans after a minute or so and cool on wire racks. 

ENJOY!!

Dripping Roast Beef Sandwiches with Melted Provolone

WOW.   This sandwich was super quick and easy.  I got this from Campbells and I just had to share.  These were so yummy and the best part....it was quick and had little clean up! In less than 15 minutes these yummy sandwiches were on the table and ready to eat! We will be having these again on those busy weeknights!

Ingregients: 

1 can (10 1/2 ounces) Campbell's Condensed French Onion Soup

1 TBSP reduced sodium Worcestershire sauce

3/4-1 pound thinly sliced deli roast beef

4  Hoagie Rolls 

4 slices deli provolone cheese cut in half

1/4 cup drained hot or mild pickled banana pepper rings

Directions:

Heat the oven to 400 degrees

Heat the soup and Worcestershire in saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.

Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.

Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted.  Spoon the soup mixture onto the sandwiches.


Top each sandwich with 1 tablespoon pepper rings.

ENJOY!!

Parmesan and Basil Chicken Salad

If you like Chicken Salad and want to change things up a bit you must try this recipe.  I made this today for my lunch and I LOVED it. It is creamy and yummy and it is a great change to the usual chicken salad I make.  I found this recipe some time ago and I must admit I did not follow it.  I used all the same ingredients but I did not measure out any of it. It was delicious!! My husband even loved it and he does not stray far from my usual chicken salad.   Here is the actual recipe. 

Ingredients:
Canned Chicken Breast , drained  ( I use Hormel)

1 cup mayonnaise

1 cup chopped basil

1 tsp garlic

2/3 cup grated Parmesan cheese

Directions:

In a food processor, puree the mayonnaise, basil, garlic.

Combine the chicken, pureed mixture, and Parmesan cheese; toss. Refrigerate, and serve.

ENJOY!!