Thursday, April 21, 2011

Peeps and Flowers Easter Cupcakes

Peeps and Flowers Cupcakes
I LOVE cupcakes and it happens to be something that I am also fairly good at making, at least I think so anyway.  Other people might beg to differ.

I usually make cupcakes for school well, because kids love cupcakes too.  It's easier than slices of real cake and they each get their own perfectly sized portion.  What is not to love, right?

Today Mac and Moose are both having "spring" parties because you can't call them Easter parties but I won't get into that here.  But what I will share with you is the absolutely darling cupcakes I made today.  They are almost too cute to eat.  You decide for yourself!

Here they are my homemade French Vanilla Cupcakes with a Caramel Buttercream Frosting......YUM!

To make:
Use your favorite Vanilla cupcake and caramel buttercream recipe tinted green (I will be posting mine later).  I tried to make the frosting sorta look like grass.  I used the only tip I could find in my drawer at the moment :).

I topped each one with dum dums (for flowers) and a gum drop (cut into small wedges) as the leaf for one version.

For the other, I cut the stick off the extra dum dum heads and used those to secure the marshmallow peeps.  You have to first insert the stick into the cupcake to make the hole, then take it back out and stick it up the "rear end" of the peep and then reinsert it back into the hole you previously made in the cupcake.  Otherwise the stick goes to far up into the peep and not far down enough into the cupcake.  This way it makes for a secure bunny!  Got it?  Good.  Now go eat!

Monday, March 28, 2011

Homemade Honey Mustard Dressing

This is SOOOOO incredibly easy, you'll never buy honey mustard in the bottle ever again.  My kids love this!!
I worked as a waitress at Fatz Cafe in South Carolina when I was in college.  We used to make this in 5 gallon buckets and I loved their honey mustard so much that I tried several times to duplicate it but on a much smaller level and I finally found the perfect combination.  This rivals Fatz's honey mustard sauce any day of the week!  And really, who needs 5 gallons of dressing at home, lol?

So here it is.......

Homemade Honey Mustard
  • 2 cups Hellmans Mayonnaise (this is important - do NOT use the whip, pretend mayo stuff - use full flavor)
  • 5 Tblsp honey
  • 5-7 tsp yellow mustard (if you like a little more flavor, you can use a dijon or other mustard but for the standard honey mustard dressing that kids, and I, love....use good old yellow mustard!)

Mix with a wisk.  Sample and add more mustard if you need a little more tangy kick!  

Will refrigerate for up to 7-10 days.  Now go make some chicken fingers or a pork tenderloin and enjoy!

Saturday, February 26, 2011

Sautéed 'Shrooms

8 oz. container fresh baby potabella mushrooms, washed and sliced
2 slices bacon, diced
1 clove garlic, miced
1 tblsp butter
1/4 your favorite red wine, whatever you're drinking that night should do!  ;p
kosher or sea salt, to taste
fresh cracked pepper, to taste

Over medium high heat, toss bacon pieces in skillet (I use cast iron for pretty much most everything, you can use what you have) and saute until almost crisp.

No need to drain grease unless there is an abundance of it, otherwise, the 'shrooms will soak up the little bit your bacon created, yum!  So dump the sliced mushrooms in with bacon.  Saute til soft.

Add red wine, simmer about 5 minutes until the alcohol evaporates and liquid is reduced.

Add garlic and butter.  Continue to cook over med heat-low for about 7-8 minutes.  Add salt/pepper to taste.

Serve hot over your favorite steak or other favorite dish!

Yum.  Easy and delicious!!!

Tuesday, January 11, 2011

Pulled Pork and Spinach Rolled Omelet with Tabasco

Doesn't this look INCREDIBLE?  I love when kids get in the kitchen with no supervision, it's amazing what they can do!  He even "dressed" the plate complete with garnish and all.  The only problem is that this wasn't mine to eat.....

It was a snow day today.  At first we started out with cabin fever.  I thought I might lose my mind.  Then things settled down and my oldest son separated himself from the 2 short peeps and decided to get creative.

Here is a recipe invented by my 15 year old son this morning, hence the reason for the dashes of this and dashes of that.  However that is the way we cook in our house and we love to dash in the kitchen!

We had some leftover pulled pork (without sauce) and then he grabbed a few other ingredients to create one of the best omelets I have ever eaten.  This says a LOT since I generally do not like heavy egg dishes.  This was outstanding.  Add a dash of what you like and let us know what you think of our son's creation!

This is his recipe as recanted while I typed, lol....
6 leaves of spinach, diced and divided
4 eggs
2 tblsp milk
dash of lemon pepper seasoning
dash of cracked pepper
dash salt
1 cup pulled pork (or whatever meat ingredient have on hand)
2 tblsp oil, divided
1 1/2 cups hashbrowns
1 cup cheese (divided), grated mix of colby and monterey jack
dash tabasco
and pure awesomeness

Melt 1 tblsp of butter in medium non stick fry pan.  Add pulled pork and cook until golden brown.  Set aside.

Add 1 tblsp oil to same pan, cook hashbrowns according to directions until golden brown.  Season to taste with salt and pepper and add dash of lemon pepper  Set aside.

Crack all eggs into medium size bowl, add milk, dash of salt, pepper and lemon pepper.  Dice 3 leaves of spinach, add to egg mixture.  Add a pinch full of cheese.  Whisk until smooth and fluffy.

Add 1 tblsp oil to fry pan, pour in egg mixture, do not stir.  Cook over low temp until about 1/2 way set.  Add grated cheese (as desired) over entire egg set.  Sprinkle cooked hashbrowns over egg set.  In the dead center in the very center of the omelet in a single line.

Now this is where you flip the omelet.  Flip 1/3 of the outside edge of omelet to center.  Then roll out of pan and on to plate.  This should make a perfect roll if done right.  If not, it's still edible anyway.

Garnish with grated cheese, diced spinach and a few dashes of tabasco.  Serve with cooked hashbrowns and/or fruit.  Serves 1 large omelet