CUPCAKES!!

Oh, for the love of

CUPCAKES!!

My daughter works

part time while she

is attending college.

She is known at work as

the 'Baking Queen'.

Over the weekend we

found a wonderful new

toy ...

'BABY CAKES'

Cupcake Maker

It's the cutest little baker.

It makes miniature cupcakes

in 5 minutes ....

yep, FIVE MINUTES!

They are perfect everytime.

No hot oven to turn on,

no guessing if they are done,

PERFECT every time.

 Oh, the things she is thinking

of making ...you can even

use pie crust and fruit filling

to make itty bitty pies!

Her next venture is the

'BABYCAKES' 

Cake Pops!!!

Look out baking world ...

a WILD BAKER IS ON THE LOOSE!!

I'm kinda thinking I want to

add ...

'BABYCAKES'

Whoopie Pie!!!

I've been wanting a

FlutterNutter Whoopie Pie!!!

SOMETHING OTHER THAN PAPER!

YEA ....

SOMETHING TO SHARE

OTHER THAN PAPER!

Dear Daughter and I spent a little

time in the kitchen today!

She wanted Pasta Salad and

I've been wanting to make

a salad using Quinoa.

We've been trying to eat better,

exercise and just over all getting

in better shape!

So, I'll share my Quinoa Salad!

Cooked Quinoa and a bowl of

added ingredients!

I'm not much on following

an actual recipe. I'll look

at one, then put my own

spin on it.

So, I'll try to tell you what I did!

For the Quinoa -

3 1/2 Cups of Water

(I used 1-can chicken broth, then

additional water to make 3 1/2 cups.)

1 1/2 Cups rinsed Quinoa

Bring water to boil,

add rinsed Quiona.

Reduce to a simmer for 20 minutes.

Then turn off heat and let

sit covered for 5-15 minutes.

Set this aside.

Now for the bowl of

Yummies!!!

3 stalks of celery, sliced fine

4 green onions, sliced 

1/2 bunch of cilantro, chopped

1 can black beans (any bean will work)

1/2-3/4 cup chopped carrots

1/2-3/4 chopped pecans

1 hand full of regular raisins

1 hand full golden raisins

Cherry Tomato's sliced in half

(I used about 1/2 of a small package)

1/2 package of baby spinich

(blanched slightly)

I also added about

1/2 of a spaghetti squash

cooked, cool and chopped

(The squash was a left over.)

And, for good measure 

2 spoonful's of minced garlic

Salt, Pepper & Thyme to taste

(I think that's it!)

Dressing

(now this I just eyeball & pour)

About 1/4 Cup of Olive Oil

About 1/4 Cup of White Vinegar
2 Tablespoons of lemon juice

And ...a tad of Sesame Seed Oil

I also added just a touch of sugar to taste.

Now, you just combine the Quinoa, dressing and

your yummies -- mix well.

Let sit for 1-2 hours for flavors to meld

together!

Now ....enjoy!
I'll top it with a bit of Feta Cheese
when we eat!

Just a bit on Quinoa.

I've never cooked with this

ingredient; but since hubby and I

are trying to eat healthier I 

thought I'd give it a try!

Quinoa is an ancient, traditional grain

grown at 12,000 feet above sea level.

It is a whole grain and has been

classified by the National Academy of Sciences

as one of the best sources of protein

in the vegetable kingdom.

Quinoa is gluten-free, has a

low glycemic index and provides

all of the eight essential amino acids,

and has 6g of protein.

Info ... from the package I

purchased. 'truRoots Organic Quiona'

(I purchased it at Costco.)

So, there you have it!

My version of a very healthy

Quinoa Salad!

ANYONE UP FOR SALSA VERDE?

GREEN TOMATOES ANYONE?

Our house or I should say MY kitchen

has been covered in bowls, bags, boxes

and just about anything else that DH

could find with green tomatoes.

You see, cold weather has arrived

and while DH was digging up the

garden he found 'green tomatoes'.

Lots of them!  DH just didn't have

the heart to throw them away ...

since he raised them from little seeds,

 he can't seem to part with them!!!

That's where I come in ...reluctantly! 

The first batch ...my kitchen sink is overflowing!

This was Day One and about four hours of work!

This was Day Two, and again about 

four hours of work!!

FINAL RESULT!!!

Eight Quarts and Twenty Pints

OF SALSA VERDE!!

(One pint is already in the fridge and half gone!)

What I don't do for that man!!!

***RECIPE***

14 cups chopped green tomatoes 

(no need to peal or seed, just core and put in food processor)

2 large green bell peppers, chopped

3 large onions, chopped

3 to 5 (or more) clove garlic, chopped
1/2 cup lemon or lime juice

1/2 jar jalapeno peppers, chopped

(I use a jar of peppers instead of fresh,

don't want to have to cut fresh Jalapeno's!) 

Add all of the above to a large pot and

bring to a boil. After the pot starts to

boil ...add

1 bunch cilantro

2 tsp. salt

2 tsp. pepper

4 tsp. cumin powder

2 tsp. oregano

Simmer for 5 minutes.

Ladle hot mixture into prepared

canning jars and process for

15 minutes.

(Since I live in Utah where the

elevation is higher. I process

my jars for 35 minutes.)

Remove from water bath,

let cool making sure that

all seal's are tight.

There should be no pop on the top 

when you poke it with your finger!

Cool,  store, and

enjoy with chips, nacho's, in soup's or

casserole's!!!

DELICIOUS, SPICEY

but, not to hot!!! 

 YUMM0!!!

Oh, and you might be asking ...

what about the 'RED' tomatoes?

Didn't you have to spend time

canning those?

The answer is one, big, fat ...

NO!!!

This year we tried something

new! We froze them!

Very easy and less time consuming!

Wash tomatoes, core and place on

a flat pan and place in freezer.

Once frozen 

remove from pan and

place in airtight plastic bags and

store in freezer.

When you are ready to use

a few, remove from freezer,

thaw and use in soup's, sauces

or casseroles.

(The skin will just come off once thawed).

EASY, EASY, EASY!!!

LET'S DO SOME BAKING!

LET'S MAKE SOME CUPCAKES!

 We had company visit last week, 

so cupcakes were in order!

We made Red Velvet and Peanut Butter Cup!

Here's how ...

Of course, we need to line our cupcake tins!

Then we mix everything together!

Oh, I forgot ...

...we have to unwrap the peanut butter cups!

Then you fill the paper cups with about

two tablespoons of batter, dotting

each one with a candy!

Then you fill the remaining 3/4 full.

Then we bake!

  Then we make the Red Velvet Batter,

and bake!

 Then we make the icing!

 Vanilla Buttercream for the Red Velvet Cupcakes

Peanut Butter Cream,

of course, for the Peanut Buttercup Cupcakes!

What you get are two fabulously flavored, 

deliciously decadent cupcakes!

WE ATE THEM ALL!

I forgot to add ...these cupcakes are easy peasy ...

only 10 minutes to mix them up!

Can't get anymore simple!

Here are the recipe's ...

CHOCOLATE PEANUT BUTTER CUP CUPCAKES

1 Box Chocolate Cake Mix

3 Eggs

1 Cup Milk

1 Bag Chocolate PB Cups

(We used the small ones, but I would

suggest using the regular sized PB Cup Candies!)

*****

Mix together cake mix, eggs, and milk.

Place 2 tablespoons batter into paper

liners and place a PB Cup on top.

Fill paper liners 3/4 full.

*****

Bake at 350 for 15-18 minutes.

Remove from oven and cool

completely before icing!

PEANUT BUTTER ICING
1 Cup Peanut Butter

(can be smooth or chunky)

1/2 Cup Butter, room temperature

2 Cups Powdered Sugar

3 - 4 Tbsp. milk or cream

1 tsp. Vanilla

****

Combine peanut butter and butter,

mixing together until light and fluffy.

Add sugar, 3 Tbsp. milk or cream

and vanilla. Mix together, gradually

increasing speed. Mix until smooth

and creamy. Add 1 Tbsp. milk or

cream if frosting is too thick!

Ice your cupcakes and enjoy!

 

RED VELVET CUPCAKES

1 Box Dark Chocolate Cake Mix

(or White Cake Mix)

3 Eggs

1 Cup Milk

1 Small Bottle Red Food Coloring

1 tsp. Vanilla

*****

Mix together cake mix, eggs, milk,

food coloring, and vanilla. Pour

into paper liners, filling 3/4 full.

*****

Bake at 350 for 15 - 18 minutes.

Remove from oven and cool completely

before icing!

*****

VANILLA BUTTERCREAM ICING

8 Tbsp. (1 stick) Butter,

room temperature

3 3/4 Cups Powdered Sugar

3 - 4 Tbsp. Milk or Cream

2 tsp. Vanilla

****

Add Sugar, 3 Tbsp. Milk or Cream,

and Vanilla. Beat frosting, increasing

speed until frosting is nice and creamy.

Add up to 1 more Tbsp. milk or cream

if frosting is too thick!

FOR ADDED ENTERTAINMENT

GARNISH WITH SPRINKLES OF CHOICE!

We used finely crushed chocolate cookies

for the PB Cupcakes; and,

chocolate shavings for the Red Velvet!

PLEASE TAKE ONE!

THEY ARE DECADENT!

(Trust me ...my hip's don't lie!

ZUCHINNI & BLUEBERRIES!

When you have an abundance of
garden zucchini .....

Add a few of these ....and,

You will end up with this!

DELICIOUS, DELECTABLE

BLUEBERRY ZUCHINNI BREAD!

****

This is the best bread recipe that I

have found to use up some of that extra

garden zuchinni. I make it in large

batches this time of year and freeze them.

During the winter months it's so nice

to be able to pull one of these loaves

out of the freezer to have with

a warm cup of tea!

*****

Though I would gladly take credit

for this one ...I can't! You can

find this recipe here.

ENJOY!

SWEET TREATS!

WHAT HAPPENS WHEN .....

You take one fabulous cookbook? Add ....

One Chocolate Cake and

One Giant Chocolate Chip Cookie?

Then add .....

....A few peanut butter cups?

You end up with ONE fabulous

COOKIE PIZZA CAKE!

DELICIOUS!!!!!

*****

Copy of recipe can be found here

.

TIME FOR SALADS!

*****

With temperatures rising ....

it's time for salads!

Today we made a huge

bowl of pasta salad!

Here's how we make it!

Start with a large bowl and add

chopped carrots, zucchini, sweet pea's,

yellow squash, and a bit of celery!

Actually you can use whatever vegetables

appeal to your family!

Then....

We precook our pasta for about 6-7 minutes.

Then we add broccoli and cauliflower and

blanch for 2-3 minutes.

Drain well.

We use 1 package of Cheese Tortellini and 2 boxes

of Tri-Colored Pasta.

Next we add chopped green onions and those

little bitty tomatoes cut in half.

We also add 1 can of diced black olives to the mix.

Lastly, the whole bowl is mixed well with

a bottle of 'Kraft' Free Zesty Italian!

And, there you have it!

Four large containers of YUMMY

Pasta Salad!

******

A versatile and easy summer

recipe! You can really add what

you want ...it's always delicious!

Ready to grab for a quick

lunch or dinner!

SUMMER RECIPE SWAP

Dear Ms. Kathy from Kathy's Cottage

http://www.kathyscottage.blogspot.com/

is hosting a 'Summer Recipe Swap'!

Isn't it a smashing idea?

I've chosen a recipe from my favorite food group ....DESSERT!

And, yes! Dessert is certainly a food group my dear's!

Easiest Cobbler -- Really It's Very Easy!

2 (21 oz.) cans pie filling (cherry, peach, apple, etc.)

1 box Jiffy cake mix (white, yellow, chocolate, spice)

1/4 c. butter

1/2 c. pecans or walnuts, chopped (if desired)

Preheat oven to 375 degrees. Lightly grease an 8x8 inch pan. Spoon pie filling into greased pan and spread evenly. Sprinkle dry cake mix on top of pie filling. Dot entire top with butter. (Add nuts now if desired.) Bake 30 minutes or until golden brown.

THAT'S IT! NOW WASN'T THAT EASY?

Still sewing, but now it's snowing!

Bertha and I are still a humm'n and a strumm'n on the sewing project....but, this is what we woke up to today!

SNOW!!!!!!!

So, this went into the oven...and just came out! Isn't it beautiful?

Hummingbird Cake

HUMMING BIRD CAKE

INGREDIENTS
3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/4 cups vegetable oil
3 eggs
1 (8 ounce) can crushed pineapple with juice
2 cups diced bananas
1 cup chopped pecans
1 teaspoon vanilla extract

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12 cup Bundt pan.
Measure flour, sugar, soda, salt, cinnamon, oil, eggs, vanilla into mixing bowl. Beat until smooth. Stir in pineapple with juice, bananas, and pecans. Pour into prepared pan. Bake in oven for about 70 minutes. Turn cake out onto rack or plate after cooling for 20 minutes. Cool, and ice with cream cheese icing, optional.

Apple Walnut Cake

Hello to all.....it's been awhile since I've been able to post. Sorry, it's just that life happens! For all of you who have anxiously awaited the arrival of fall...I give you the 'Apple Walnut Cake'.

I made this cake for my mother's birthday celebration recently and it was a huge hit! Believe it or not I found this recipe in the October issue of 'Create & Decorate'. I have posted the recipe for anyone who might be interested in it. Since fall has arrived, I thought it a good recipe to share. This cake is so full of autumn flavor, it's crispy on the edges, and chewy and moist within.

Fall has arrived here...it snowed in the local mountains over the weekend and last night it got down to about 36 degrees. Oh, how I love the cooler weather! It's so nice to go out in the fresh crisp air and finally see a little snow on the mountain tops. Enjoy the recipe....it's delicious!

APPLE WALNUT CAKE

For the cake
1 c canola oil
2 c sugar
2 eggs
3 c flour
½ tsp salt
1 ½ tsp baking soda
1 tsp vanilla extract
1 tsp maple extract
1 tsp cinnamon
3 c chopped peeled apples
1 c chopped walnuts

For the glaze
½ c confectionary sugar
½ tsp maple extract
Pinch of salt
Drizzle of milk

Directions
1. Preheat oven to 350.
2. With spoon, mix the oil, sugar, and eggs until smooth. Add the dry ingredients and mix well; batter will be stiff. Add the apples and nuts and mix well. Place in a greased tube pan. Bake for 90 minutes, until a toothpick comes out clean.
3. Let cool 5 minutes, then remove sides of pan. Cool 15 minutes longer, then remove from base of pan. Cool completely.
4. Mix glaze ingredients without milk. Slowly add the milk into the glaze a tiny bit at a time until it drizzles freely from a spoon. Drizzle glaze over cake.

ENJOY!