Breakfast Burritoes FREEZABLE!!!!

SOOO EASY...SOOO GOOD, great for mornings on the go...or to have in the freezer to zap up for guests! I got the idea from allrecipes.com...and then switched it up a bit...

Ingredients (you can pretty much use anything breakfasty so play around and find your fav combo)In these bad boys I used eggs, bacon, sausage, Monterrey Jack Cheese, Black Beans and Costco Organic Salsa...(P.S. I bake my bacon on foil covered cookie sheets @ 400 degrees for 20+ minutes until it is crispy and then drain the fat on paper towels).

* 12 eggs, beaten w/ added cold water and scrambled
* 1 lb bulk sausage, cooked (or crumbled links)
* chunky salsa (your choice of heat)
* 2 cups Monterrey jack shredded
* 24 flour tortillas (you can also use whole wheat)

Optional Ingredients
* bacon cooked and crumbled
* drained black beans
* 1 green pepper, finely diced (optional)
* 6 potatoes, shredded and fried until cooked through (optional) or hash browns (optional)
* jalapenos, slices (optional)

* 1 (4 ounce) can chopped green chilies (optional)
* 1-2 garlic cloves, finely minced (optional)
* 1 onion, finely diced (optional)
* 1 tomato, peeled and chopped (optional)
* 2 green onions, sliced with tops (optional)

Directions

1.
1
Scramble eggs in large skillet until done.
2.
2
Warm tortillas in microwave 20-30 seconds or until warm and flexible.
3.
3
Place 1/3 or a lil' more cup egg mixture into tortilla; roll burrito-style.
Sprinkle cheese and layer other ingredients.
4.
4
Freeze burritos in single layer on lightly greased cookie sheet.
5.
5
When fully frozen, wrap burritos individually; place wrapped burritos in large zip-top freezer bags; freeze.
6.
6
TO SERVE: Unwrap burritos from foil or plastic wrap that you used for freezing.
7.
7
Wrap in a paper towel.
8.
8
Cook in microwave until heated through (about 2 minutes).
9.
9
Or thaw burritos (remove plastic wrap if used in freezing), wrap burritos in foil, and bake at 350 degrees for ten minutes.

I doubled this recipe and have 48 gorgeous burritos all nestled happily together in my freezer...

Sourdough Pancakes ~ the BEST pancakes you will ever EAT/MAKE

Oh honey you think I am kidding...because I am sooo NOT kidding!
These honeys are fluffy and have incredible texture, and are beautiful...ad just as nummy with Strawberries and cream, as syrup and butter, even naked they are just Fab.
I can brag cause my dear friend Airica gave me this recipe and I will forever be in her debt! I miss you woman!

Have you ever worked with a sourdough starter? If ya live close come bug me and I'll give you some of mine and teach you how to "feed it"...
If not I am going to teach right now how to grow your own "pet" of sour dough start...it really isn't hard, jus' a lil' time consuming waiting for your pet to be ready.
I have made a lot of starts, alas I have killed many a starts...this one has proved to me to be the BEST fool proof one,and yes I know starting a sour dough start with yeast is kinda cheating...but I'll get over it.

To grow a "pet" of sourdough starter: ( thanks to my old school circa 1979 Betty Crocker cook-book)

1 teaspoon of active dry yeast
1/4 cup warm water (105 to 115 degrees)
3/4 cup milk (I used whole)
1 cup all-purpose flour

Dissolve yeast in warm water in 3-quart glass bowl. Stir in milk. Stir in Flour gradually Beat until smooth. ( DON'T use stainless steal bowls or whisks for your sourdough..your pet will not grow in stainless steal) I use an old crockery bowel and a wooden spoon).
Cover with towel or cheese cloth; let satnd in warm, draft free place (on top of a refrigerator is good) until starter begins to ferment, about 24 hours (bubbles will appear on surface of starter). If starter has not begun to ferment after 24 hours through it out and start over again (I have never had trouble with this. If fermentation has begun, stir well and cover tightly with plastic wrap and again store in warm draft free place. Let stand 2-3 days until foamy.

When starter has become foamy , stir well pour into 1 -quart crock or Tupperware
with sealing lid. Store in fridge. Starter is ready to use when a clear liquid has risen to the top ( yes your starter will smell sour) Stir before using.

Use 1 cup of starter in recipe, reserve the remaining starter (cause you are going to feed your pet and make him big again). Add equal parts 1 cup milk milk and 1 cup flour mixed in well to your remaining starter. Store covered , but not air tight in your container in draft free warm place, over night or about 12 hours and then return him to your fridge.

Use and feed your pet, once a week or ten days...or just dump the cup a starter and feed him. He gets better and better with age.


OK...onto Nirvana...(aka the pancakes) you START this recipe THE NIGHT BEFORE you want to cook em....It takes little time and BOY is it WORTH it!
The night before in a glass bowel combine:

2c flour
1/3 c sugar
1/3-1/2 c powder milk
2c warm water
1 c starter

Cover with towel and leave on counter overnight.
*(feed your remaining Starter)*



In the morning sprinkle over dough:
3 Tbs sugar
1 tsp salt
1 1/2 tsp baking soda
Mix 2 eggs and add w/ 1/4 C oil (2/3 for waffles)
Fold into mix.
Once mixed in well (not too much)
Let sit for 5-10 minutes.
Make pancakes.

* Lil note...I always freak out a lil while I am mixing the batter...it looks like it lost it's fluff... keep on mixing and give the baking soda to work it's magic!
While making pancakes, pour , or use a measuring cup, I love my 1/3 cup for this...DON'T re-stir your batter...

ENJOY! These are defiantly a family Favorite!

Homemade Hummus Dip...Yummmmm!

OK Alicia this one is for you!
Pics later this week!

If ya'll are wondering What the HECK is Hummus?....

Hummus is a creamy puree of chickpeas and tahini (sesame seed paste) seasoned with lemon juice and garlic, and is a popular spread and dip in Greece and throughout the Middle East. Hummus can be served as part of a meze platter; with bread or vegetable crudités for dipping; as a spread or filling for pita, lavash or Turkish pide bread; or as a tasty, creamy alternative to butter, or Mayo in sandwiches. A spoonful or two of hummus can also be added to Middle Eastern or Greek-style pilafs and stews to add richness. I LOVE IT in this wrap for lunch.
I eat em with Stacey's Pita chips...and as a matter of fact I will be posting how to make PITA bread this next week too!

This recipe is from www.allrecipes.com

Ingredients

* 2 cloves garlic (or 2 TBSP minced Garlic)
* 1 (19 ounce) can garbanzo beans, 1/2 cup the liquid reserved
* 4 tablespoons lemon juice
* 3 tablespoons tahini
* 1/2 teaspoon salt
* 1 teaspoon Cumin
* 2 tablespoons olive oil

Directions

1. In a blender, chop the garlic. Pour garbanzo beans into blender. Place lemon juice, tahini, chopped garlic,salt cumin in blender. Blend until creamy and well mixed.
2. Transfer the mixture to a medium serving bowl. Pour olive oil over the top.

Vegetarian Black Bean, Cilantro-Lime Mangolishious Burgers

Say that bad boy five times fast!
Sooo Simple and Yummy! Confession, in my younger years this Hippie, was a vegetarian for 3 years…and once the rainoids, and anemia set in…I once again became a MEAT girl…but, this dinner was gobbled by the kiddies and the grown-ups.
P.S. For the pure Carnivores I have faith these wouldn’t be to shabby with plain old hamburger patties either….(I might add a lil chili powder and Cumin to the meat though)…

*Tad bit Spicy Alert*.

Items Needed:
I box ala Costco of Morning Star Chipolte Black Bean Burgers
1 bag (ala Costco as well) Oro-wheat Sandwich thins… (We use these for EVERYTHING, with a lil’ fella with diabetes they limit the carbs…now I’m feeling guilty about the doughnut post)

For toppings:

*Cilanto-Lime Dressing
2/3 cup Mayo
2/3 cup Sour Cream
3-4 Tables spoon Lime Juice
Handful of chopped Cilantro
*whisk together

*Grilled Mango tossed on the grill next to the Burgers
Or Mango Salsa… (since I was being creative…all we had was Salsa, Grilled Pineapple slices would be killer on this too)

*Fresh Lettuce

*Sliced Monterey Jack Cheese

Directions:
DON”T DEFROST Burgers …throw em on the grill Rock Solid COLD…grill according to directions…add cheese slices a minute to the end…
I like my buns toasty …so I toss em face down on the grill for a minute or two.
Spread the Cilantro-Lime Dressing on booth faces of bread; add burger, mango, and lettuce…
I cut all of ours in half to make them easier for munching…ENJOY!

Cake Doughnuts

Cake Doughnuts

It’s Saturday….well at my house that means DOUGHNUTS for breakfast. Wheather we are working in the yard, or going yard selling….Totally Unhealthy Sugar cakes….are a tradition. (OK so I am sooo not happy about it…but heck, I do have to let my Hubbie make some of the calls in our home (he let me have nine kids…)
Well since adding 5 more short people…HELLO….our habit, ahem…” Tradition” is getting to be a pricey Saturday mornings…once you add juice…and candy bars …and whatever else the Mr. brings home….sooo HOMEMADE it is…
Found this puppy in my FABO-Bright-Orange-Circa-1979 Betty Crocker Cook Book!~

• THEY WERE CAKE to MAKE~!!!
• And the lil’ peeps and the Mr. gave me the “thumbs up”…It’s a go THUNDERCAT!….so sup’ Winco your sooo not on the list for Saturdays anymore! :0P

P.S. I doubled this and had WAY to much)
Items you Need: (

Vegetable Oil (for the Fry-Daddy)
3 1/3 cups Flour
1 cup Sugar
3 TBSP Baking Powder
½ tsp cinnamon
½ tsp nutmeg
2 TBSP shortening (butter flavored Crisco)
2 eggs
¾ cup milk

Heat Oil in deep-fat fryer or heavy kettle to 375 degree’s. Beat 1 ½ cups flour and remaining ingredients together on low speed scraping the bowel consistently, 30 seconds. Beat on medium for 2 more minutes…then add remaining flour.
Roll our dough on well floured service Roll gently to 3/8 inch think… Cut with Doughnut cutter…um I don’t have one ( I’m not that cool) so I used a cup and a lid to make the doughnut shapes…Slide Doughnuts into hot oil with a wide spatula. Turn doughnuts as they rise to the surface. Fry 1 to 1 ½ minutes on each side.
Remove from oil and let drain on paper towels. Serve plain or frosted…

Toppings:
Shake in Bag of Powdered Sugar…
Frost with canned or homemade frosting
Roll in chopped nuts or sprinkles…

Next week...I want to give the rising kind a whirl...Kripy Kreme...Bring It!

Homemade Fruit Leather

If your kids are anything like mine ....SNACKS are NOT optional...they are as important as the AIR they breath...please tell me I am not the ONLY mom whose life revolves around the short people needing to feed again.
String Cheese, baggies of Granola, Cut up fruit, Veggies...you name it they WILL eat it.
Well tired of the whole "fruit snack" movement...what the he%# are in those things anyway?...I found this recipe and thought "Ya Boss"...

So here goes...and I KNOW what they are putting in those beautiful busy bodies!
Thank you my "Sandra Lee, Semi-Homemade Cool kids Cooking Book"!

Items Needed:
1 bag (16 oz) desired loose-pack frozen fruit, thawed*
Sugar (optional) * I use organic

Preheat oven to 140 degrees F or warm setting.Loosely line a 17x12 inch rimmed baking sheet with plastic wrap,leaving extra plastic wrap draping over edges, set aside.

Place thawed fruit in a blender.
Blend up on Puree. Scrape side and make sure everything is completely blended up and smooth...

Next pour in pan...tilt pan back and forth until the bottom of pan is evenly covered.

Place baking pan in preheated oven. leave oven door open about 4-6 inches to allow moisture to escape.

Dry fruit for about 6 hours or until middle of puree is barley sticky...

Place on wire rack and cool completely.

To remove from pan, peel plastic wrap back back. Working from one of the short ends, roll fruit leather up, peeling back the plastic wrap as you go.

Cut up into single serving size with a sharp knife.

Store in Airtight container: or Gallon size baggie (hello am I the only person on earth whose Tupperware lids disappear?)they can stay at room temperature for up to 3 weeks, refrigerator, for two months..or freezer for three!

If you are using fruits that tend to brown such as peaches...add a table spoon of lemon juice to Blender...

Fruit idea's:

Strawberry
Blueberry
Mango/Strawberry
Peach/Blueberry
Apple/Strawberry
Plum/Cherry

Pepperoni Rolls

My kids get to give me their birthday menu, this means all foods , Breakfast , Lunch and Dinner and beverages and desert for their Birthday...My GORGEOUS daughter Madalyn wanted these bad-lil-darlin's for her B-day Lunch...and YES my kids blow out candles at every meal...I'm REALLY glad they were born ...so sue me.

These will change your universe...they did mine...and all to the genius of my friend Diane and and her DH Steven! Mad props you two!
I make these by the truck load, take them to neighbors, visit teaching, add them to dinners...or (drum roll) PERFECT for lunches...which makes ME HAPPY to once again have a fabulous pre-made lunch option!

Here's the Dough...again just my EASY Bread/Roll Dough I use for EVERYTHING ( Joette your the bomb)

BREAD
10-12 cups Flour ( depending on my mood I use white, wheat or half and half)
1/2 cup sugar
5 Cups warm water
1 cup dry milk
1 cube melted
1 Table spoon salt
3 TBsp Dry FAST acting yeast (Not just active yeast but fast acting)

In Bread Mixing Machine Add water, Milk, & Melted butter & 5 cups flour Mix for one minute....allow to be on lowest setting as you add1 cup flour, Salt, & Yeast. Scrape side of Mixer and mix a little longer.Then while the mixer is on slowly begin adding cups of Flour. Usually I end up adding between 5 to six cups.Once the the dough is all completely pulled away from the mixing bowl you don't need anymore flour. Put lid on Mixer and mix on speed number two for 4 minutes.Once it is finished I cover the counter top with oil, If I am making regular bread I use Veggie oil, if I am making peperoni rolls and Focacia i use Olive oil.

I remove the Dough and knead it on the counter. What ever dough I am using a rework it on the counter top for a couple of minutes. I separate the Dough and what I am not using I cover with a hot damp dish towel.


Toppings:
Olive Oil
Garlic Salt
Italian Seasoning
Peperoni
Shredded Mozzarella


I do the same thing for pepperoni rolls except I don't use butter , just a little extra olive oil, Garlic salt, Italian Seasoning (basil, Rosemary, Parsley), Shredded Mozzarella, Parmesan & Peperoni.
I use a third of the dough at a time, roll it out cover it in then I rub it into the dough with palms of my hands.I cut the dough in half with a pizza cutter and roll the fourths into cylinders and cut them into one to one and one half inch rolls with dental floss.About 28-30 on a cookie sheet.
Cook at 350 for 20-25 minutes

I also make mini-versions in whole wheat and freeze em -in Gallon Bags to defrost on the counter or microwave.
Dip em in Marinara Sauce....

Try the Hawaiian Version...with a lil' Sauce, instead of Olive Oil, Canadian Bacon, Mozzarella, and crushed Pineapple...you'll thank me!
:0)

Cinnamon Rolls

I am continuing on the Bake em up, "eat-em-or-freeze-em-for-later" kick....because it makes MY LIFE easier!!!
So onto these SCRUMPTIOUS Cinnamon rolls and then ten minutes later I'm gonna turn em into Peperoni rolls thanks to the genius that is my friend Diane!

You need a GOOD easy Dough...this one is Ode to my bud Joette and her mad bread making skills! I owe this bad boy to her...cause I use it for almost ALL of my bread, roll...carb-addic needs.

Here's the Dough: again half and half wheat to white...or find a GOOD Protein fortified white flour (it just makes me feel better about myself):
BREAD
10-12 cups Flour ( depending on my mood I use white, wheat or half and half)
1/2 cup sugar
5 Cups warm water
1 cup dry milk
1 cube melted
1 Table spoon salt
3 TBsp Dry FAST acting yeast (Not just active yeast but fast acting)

In Bread Mixing Machine Add water, Milk, & Melted butter & 5 cups flour Mix for one minute....allow to be on lowest setting as you add1 cup flour, Salt, & Yeast. Scrape side of Mixer and mix a little longer.Then while the mixer is on slowly begin adding cups of Flour. Usually I end up adding between 5 to six cups.Once the the dough is all completely pulled away from the mixing bowl you don't need anymore flour. Put lid on Mixer and mix on speed number two for 4 minutes.Once it is finished I cover the counter top with oil, If I am making regular bread I use Veggie oil, if I am making peperoni rolls and Focacia I use Olive oil.

I remove the Dough and knead it on the counter. What ever dough I am using a rework it on the counter top for a couple of minutes. I separate the Dough and what I am not using I cover with a hot wet dish towel.


For the cinnamon rolls I use a third of the dough at a time, roll it out cover it in softened butter and spread brown sugar , and then sprinkle the dough with Cinnamon, then I rub it into the dough with palms of my hands.I cut the dough in half with a pizza cutter and roll the fourths into cylinders and cut them into one to one and one half inch rolls with dental floss.About 28-30 on a cookie sheet.
Cook at 350 for 20-25 minutes

Once rolls are cooled a little spread with frosting...

Cream Cheese Frosting
Double or triple this too.
1 package 8 oz cream cheese ~ softened
¼ cup butter ~ softened
2 to 3 Tablespoons milk
1 teaspoon vanilla
4 cups powdered sugar

Cream wet ingredients ….with mixer on slowly add powdered sugar….

Serve warm , cold...standing on your head...they are just PLAIN GOOOOD!
I also make mini-versions in whole wheat and freeze em -in Gallon Bags to defrost on the counter or microwave.

Cowboy Quesidillas....

Yehaw! Lets hear it for lunch solutions beside PB & J...and Corn dogs...you know you do it! DREAD lunch...
So these humdingers were made up in a "It's-dinner-time-&-nothing-is-in-the-fridge-blues".
They have now not left our meal rotations ...because:

A) they are RIDICULOUSLY EASY!!!
and
B)My kids LICK their plates...seriously, who-da-thought?

Items:
Tortillas (Corn or Flour will do)
Canned or Left-over Homemade Chili/even black beans are GREAT
Cheese

*Condiments like Salsa, Sour Cream...we mix Sour cream and BBQ sauce together and my kids think I am a culinary GENIUS!

next either in a sprayed Skillet ( for fewer short people)....or on a cookie sheet at 350 degrees layered to the SKY ( for crazy people like my self)
Layer Tortilla, chili,cheese top with another tortilla...
Bake until cheese is GOOOOOEEEYYY...and Tortilla is crispy...cut with a pizza cutter...and WAHLAH!!!

Mini-Bday Pies for the Princess

Question ...Is stalking, still considered stalking if you admit it out in the open? Because I am officially a website stalker of the Our Best Bite Chicks...heck why are ya'll even reading my blog?

Well as true to the Princess's fancy pallet choices ( her darned mother trained her well), a simple "normal Birthday cake" for her ninth b-day wasn't gonna fly...sooo she wanted PIE!...and then I remembered months earlier reading a fourth of July mini-pie post...and it got my wheels-a-turnin'.

Whats nice about this recipe, for you non-bakers...is that you can make these entirely semi-homemade....and for you foodies , make the pie-crust from scratch...and filling for that matter...go fer it!
Since I was in a hurry ( baking my heart out ALL day for the love of a birthday girls specific B-day menu)...I opted for the ease of the cans and pre-made...still turned out perty darned cute I'd say!
Do em up for the 4th...in Cherry and Blueberry with stars ...and a dollop of whip cream!!!
Gabbers had peach, lemon and Blueberry...and they were all goood!

Items needed:

Pie Crust Recipe:

Ingredients

* 1 1/4 cups all-purpose flour
* 1/4 teaspoon salt
* 1/2 cup butter, chilled and diced
* 1/4 cup ice water

Directions

1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
2. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
****(or buy refrigerated ones in a pinch)
canned pie filling (something red and something blue)
2 T butter, melted
1/4 c granulated sugar

Preheat oven according to pie crust recipe.

Roll out your pie crust so so it's just thick enough to hold together and cover the muffin hole. Using a cookie cutter, or a cup with about a 3 1/2 inch diameter, cut out circles of dough.
Place each dough circle center in one of the mini-muffin tin wells. The edge should over-hang a little. Gently roll the edge down with your fingers and then crimp it so it looks pretty.
Fill each mini pie a little over half full with filling. Don't go crazy and fill them to the top. Catastrophic things happen.

Next you'll need your cute little stars/hearts...cute and lil...you can even do lattice. My star cutter is about 2" across and it was the perfect size. If you can't find a cookie cutter you could always print out a stencil and cut the stars with a knife. You'd have to want these pretty bad though to go through that effort. Look through your kid's playdough bin. That's where I found mine!
Dip your stars (both sides) in butter and then dredge in the sugar. Make sure to lick your fingers after the sugar starts piling up and making buttery sugar globs on your hands. Curse because you just finished working out and canceled it out with one lick. Wash hands and repeat.

Place a star on top of each little pie. It's okay if it sinks down, it will puff up when it bakes.

You can serve them warm or at room temp. And they can definitely be made hours ahead of time.

2 pie crusts should be plenty to do 24 mini-pies. Depending on the recipe or brand of crust you use, you may be able to get closer to 30.

Homemade Ham and Cheese Hot-Pockets....

Due to the intense amount of "Hot-Pockets JOKES" that go between our family I do have to post this Youtube link : HOT POCKETS.
But these are the OPPOSITE of every joke...they are very good, healthy and YUMMY!
Thanks to the our best bite gals, I have one more freezable, microwaveable lunch solution!
The only changes I made was, changing the flour to half white, half wheat....and stretched the dough to make twelve per batch...and shaped them a lil' different...so here are the pics and the recipe changed up a bit...
I *try* to use whole wheat flour as often as I can, I feel better about my kids eating bread, if it has whole grains...so most my bread have at least Half white wheat flour/ half white flour.

The Dough:
Pizza Dough
Recipe from OurBestBites.com/changed up a tad by me...
(I quadrupled this and made 64 Hot-Pockets)

1 1/2 c. warm (105-115 degrees) water
1 Tbsp. sugar
1 Tbsp. yeast ( I use Saf-Instant Yeast)
1/2 tsp. salt
3-4 1/2 c. flour ( half and Half Flour)


In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly/ or use the Saf-Instant Yeast...and no worries about waiting.

Add salt and stir. Add 1 1/2 c. flour and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.

Spray a glass or metal bowl with cooking spray and place dough in the bowl. Cover and allow to rise for 45 minutes or until doubled in bulk/ since I quadrupled the recipe...I just let it rise on my counter top.


Prepare dough through the first rise. After dough has risen the first time, turn it out onto a lightly oiled surface and roll into a rectangle, probably about 16x8 inches big (16 inches long, 8 inches tall). ( If you are doubling or more the recipe , work with it in batches and keep the rest of the dough covered by a warm/damp cloth)
Using a pizza cutter, cut dough into 8/12 equal portions.
Leaving a little bit of a "margin" on the right and left sides, add toppings with the cheese going on last. I used 3/4 slices of ham..and 1/4 cup cheese)

Stretch the dough out a little to give yourself a bit more dough to work with. Fold the left side over the middle and then the right side over that. Make sure you're getting a tight seal. Place them seal down on a greased cookie sheet.

When finished, cover the pan with a clean cloth and preheat your oven to 425 degrees F.
When oven has heated, bake pockets for about 15 minutes or until golden brown on top. For shine, you could brush the tops with a bit of egg white mixed with water during the last 5 minutes of baking, or you could rub a little butter on top of the rolls while they're still hot.
Eat right away...save them in a freezer bag, great for a bagged lunch ...or FREEZE EM!

FREEZER INSTRUCTIONS:
Bake according to directions and allow to cool. Place in a Ziploc freezer bag, squeezing out all the air. When ready to serve, just pop in the microwave for 2-3 minutes (depending on how fast your microwave cooks).

Blueberry Filled Lemon Cupcakes w/ Lemon Butter-Cream Frosting

SERIOUSLY Dangerous...but a summer desert...that is GREAT for BBQ's, baby showers, family get togethers...um just for the heck of it!


Cake first:
We are going to Dr. just like we did for the last one! Or...you know,,,just make it the way it says on the box...and add lemon extract....
Use a Vanilla Cake mix, or a White Cake mix (this is what I used in the pic)

Easy White Cake (made into Lemon Cake) thanks to "our best bites" for the idea!

1 box white cake mix
1 cup all-purpose flour
1 cup granulated sugar
3/4 tsp salt
4 egg whites
1 1/3 cups water
2 Tbs vegetable oil
1 cup sour cream
1 tsp vanilla extract (use clear vanilla if you want a pure white cake)
1 tsp lemon extract ( I USE WAY MORE...like 2 teaspoons)

Mix all dry ingredients with a whisk, then add wet ingredients. Beat for two minutes until fluffy.

For cupcakes: fill paper liners 3/4 full and bake according to box directions. Makes 36 cupcakes.

Filling: Simply Fruit Blueberry spread by Smucker's. You can find it near the other jams and jellies and it has big chunks of real fruit and tends to be less sugary than a normal jam. If you do use a jam or jelly (which works great) and want to cut the sweetness a bit, try adding a little fresh lemon juice. I pop it into a food possessor or blender and give it a few whirls...to make it smoother to go through the decorating tip.

again here is the HOW TO fill a cup cake tip by the pro's.


Lemon Butter Cream Frosting (QUADRUPLE THIS)
recipe by ourbestbites.com

3 T Flour
1/2 C milk (whole milk is best, but I used non-fat when it's all I have and it's actually fine)
1/2 C real butter
1/2 C sugar (that's granulated sugar, not powdered sugar)
2 t lemon extract

* I also added a lil fresh lemon juice to taste.

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. I think this is the critical point for any of you who have had problems with this recipe. I have a feeling people are under-cooking this part. Let it cook, while stirring, until it looks like pudding (you should be able to see the bottom of the pan when you stir it). Even though it's thick, you can still it through a mesh strainer (just whisk the mixture in the strainer to push the thick stuff through) and then let it cool completely to room temp. or chill it in the fridge. It needs to be cooled completely. If you don't let it cool completely, it will melt the butter and you'll have runny frosting.

It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat on the highest speed you can get to without it spraying all over the place for 7 minutes. Yes, 7 whole minutes, maybe even 8 or 9. I know that seems like a long time, but that's when the magic happens!

You will be scared because it will look like a weird goopy mess at first and you'll wonder what on earth you did wrong. Keep beating and something amazing happens. It goes from that goopy mess to something thick, velvety smooth, and perfectly fluffy.
Use it to fill cupcakes or other pastries, or as a frosting on top. You can't go wrong putting this on just about anything :)



After trouble-shooting with a lot of people, here are some helpful Notes:

1. Use real butter, and a good name-brand. Cheap butter does weird things.

2. If you beat for the 6-8 minutes and the mixture still looks strange, beat longer and at a higher speed if you can. It should come together, but it takes a little patience!

Fill up your cake decorating bag... top with a blueberry and WALAH!!!!
This is the BEST frosting I have EVER HAD!

Peanutbutter Filled DevilsChocolate Cupcakes w/ Chocolate Cream Cheese Frosting

Yeah...Seriously..they're naughty....but I made up for them with the Fat-Free Banana Ice Cream Recipe below..Right?
For How to fill Cupcakes...(and where I got the marvelous Idea to try the lemon and blueberry mix: check this link out.
You can use their recipe for the cupcakes, or I am posting the one I used too...

First the Cake Mix:
You can use one good' ole Duncan Hines Devils food cake mix....really, promise...
If ya feel daring try Dr.ing it up with this:
(FYI it increases the standard box yield of 24 up to 36)

1 box devils food cake
3 TB spoons Baking Cocoa
1 cup all-purpose flour
1 cup granulated sugar
3/4 tsp salt
4 egg whites
1 1/3 cups water
2 Tbs vegetable oil
1 cup sour cream
1 tsp almond extract

*Mix em up for about two minutes...

next melt:
1 cup chocolate chips (semi-sweet or milk chocolate)

*I do this in a mug ....start with 1 minute...and then stir...then add 30 seconds, stir...repeat until chocolate is smooth...

Mix the Melted Chocolate into cake batter.
fill paper liners 3/4 full and bake according to box directions.

After baked, and cool pop cupcakes onto cookie sheet and put in freezer, when they are frozen it is easier to fill and frost (this goes for cake decorating too)...


For filling: again these girls say it better than I ever could.

Peanut butter Filling:
I used my Semi-Homemade Peanut-butter Frosting.

Chocolate Cream-Cheese Frosting:

1 Cream Cheese Frosting recipe (or two cans of the store bought stuff ...I promise I won't tell)

or:

2 package 8 oz cream cheese ~ softened
1/2 cup butter ~ softened
3 to 4 Tablespoons milk
2 teaspoon almond extract
2 TBSP Baking Cocoa
8 cups powdered sugar

Cream wet ingredients ….with mixer on slowly add powdered sugar….

Next your gonna repeat what we did with the Cake mix and melt us a cup o chocolate chips....blend it up....and your ready to frost!

I made 50 of these for my hubbies work party ....and they were GONE by the time our family got to the desert table!

One Ingredient FAT FREE- Banana ICE-CREAM

Ingredient:
Frozen Chopped ripe banana's

Extras:
Frozen Strawberries, Mango, Blueberries....chocolate sauce, Peanut Butter



One Ingredient Banana Ice Cream. Seriously! As a Mom of a Diabetic kid...I was like, No way...WAY DUDE! Put about four chopped, frozen bananas in the food processor. ( I have a TON because I always have frozen chopped banana's in Gallon bags at my house, perfect for a teething baby , or a cool snack for lil' kids to munch! (Let them sit on the counter for 10 minutes or so so they aren’t quite so hard. Pulse until they are well chopped up. Then let the food processor or blender, but make sure it is a HIGH Quality blender ( RIP my cheap Black and Decker blender).. run for 2-3 minutes, you can scrape it down a few times, but it will soon become a wonderfully smooth texture. It will look like a perfect soft-serve ice cream. The short people LOVE this stuff.Of course I had to put some chocolate syrup on top....but we have added extras like frozen strawberriess, blueberries, PB (with the PB ...ya lost the Fat-Free...but added some protein) This stuff is so smooth and creamy that you can’t even tell it’s banana—well, except for the flavor.You’ll want to freeze bananas before they get to that black, really overripe stage for this ice cream). Bananas just starting to get “freckles” are the best. If you like bananas, you’ve got to give this a try! A perfectly healthy treat ...and pretty darn delish too!

Lime-Cilantro Rice with Pineapple

Recipe from http://www.ourbestbites.com/2008/06/lime-cilantro-rice-with-pineapple.html



OK SERIOUSLY GOOD!!!! Pair it up with this : Grilled Asparagus:http://feedingabunchamunchkins.blogspot.com/2010/05/chili-lime-chicken-and-lemon-asparagus.html
or Thai Chicken Crock-Pot :http://feedingabunchamunchkins.blogspot.com/2010/05/spicy-thai-chicken-crock-pot.html


Lime-Cilantro Rice with Pineapple

Like I said, you really can just make this to taste, but here’s the basics.

1 cup dry white rice, cooked in 2 C water.
2 T real butter
Juice from 1 large lime, or two smaller ones (taste as you go, I add a lot!)
1 small can crushed pineapple, drained. (You may want 2 small cans)
½ - ¾ C chopped fresh cilantro
Salt and pepper to taste

Cook rice. As soon as it’s done, toss in the butter and stir to melt. Add lime juice, pineapple, and cilantro. Stir to combine, and then add salt and pepper to taste. Serve immediately.

* You’ll want to serve this right away, if you don’t, the flavors tend to mellow a bit and you’ll probably need to add more lime juice because the rice kind of sucks it up. If you’re not quite ready to eat when your rice finishes cooking, just toss in the butter and keep a lid on it so it stays warm. Then right before you serve it, toss it all together.

CHICKEN CHEESE SOUP

Dinner brought to us after our son passed away by my dear friend Janice.
It was sooo YUMMY...and I have not had it since ...so I went searching and found the recipe she used on line at: www.cooks.com
OK here's the thing....YES it does have Cheez Whiz in it...which I had NEVER used or desired to eat UNITL I munched this soup....so I say Cheez Whiz it is....cause this is SOUPER YUMMY!!!!!
Homemade Rolls is a MUST!!!!http://feedingabunchamunchkins.blogspot.com/2009/07/peporoni-rolls-and-easy-bread-focacia.html

CHICKEN CHEESE SOUP

2 chicken breasts (4 halves or 2 whole)
Water to cover
2/3 c. chopped onion
2/3 c. chopped celery
1/3 c. chopped green onion
2 cans cream of chicken soup
1/2 to 3/4 c. milk
1 lg. jar Cheese Whiz
3 oz. grated sharp cheddar
1/8 tsp. cayenne pepper
1 c. cup Noodles ( I use Country Pasta....they taste homemade)
Salt & pepper

Boil chicken (45 minutes). Chop into bite-size pieces. Boil down broth to 2 cups. Add onion, celery and cook in broth until tender (crisp). Gradually add soup, milk, cheese, chicken. Stir until melts.
Bring Soup to soft boil on med heat...and add noodles....if you are going to Freeze this DO NOT add Noodles!!!