Friday, November 12, 2010

Egg Drop Soup

So in my family I am the only one who eats chinese food which means I don't eat it alot. I was craving some egg drop soup so I went on the search for a yummy recipe. I found this recipe at all recipe. It is so yummy and easy and takes less than 30 minutes. Plus it makes enough for me for 2 meals.

Egg Drop Soup

4 cups chicken broth, divided1/8 teaspoon ground ginger
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
2 eggs
1 egg yolk

1.Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
2.In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency

Tuesday, November 2, 2010

Crockpot Pumpkin Chili

So the rage all over the blogs this year is pumpkin chili. At frist this was a turn off for me but after reading several reviews I decided to try it one night when my hubby was at work. This recipe is fantastic. You really don't taste the pumpkin and it make the chili so thick and creamy. My kids had 2 big bowls of it and loved it. I did tell them what was in afterwards and they were like it is yummy. Enjoy

Slow Cooked Pumpkin Chili

1 onion, chopped
3 cloves of garlic, minced
2 cups chicken broth
2 cans of black beans, drained and rinsed
1 lb of ground beef
1 – 15 ounce can of pumpkin
2- 14 ounce cans of diced tomatoes
1 teaspoon of dried parsley
2 teaspoons of chili powder ( add more if you like things spicier)
1 teaspoon of oregano
1 1/2 teaspoon of cumin

Cook onion and ground beef until onion is tender and the beef is done.
Add garlic and cook for 1 minute more.
Place meat, onion, garlic mixture into a crockpot.
Add remaining ingredients.
Cook on low for 5-6 hours.
Serve and enjoy.

Monday, November 1, 2010

Grandma's Corn Chowder

Now that fall has offically arrived in Texas I am making more soups and stews. I usually use my crockpot to make soup/stews but lately I have been so tired that it just ain't happening.

I have been cravign corn chowder for the last few weeks. This is recipe is a modifed recipe but oh my god it is so yummy.

Corn Chowder

1/2 cup diced bacon
4 medium potatoes, peeled and chopped
1 medium onion, chopped
2 cups water
2 cups frozen corn
2 teaspoons salt
ground black pepper to taste
2 cups half-and-half

Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.
Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.
Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.

Sunday, July 18, 2010

Egg Salad- Weight Watchers - 1 point value

So I love Egg salad and I figure that since I have tired to cut out as much fat as possible I wanted a recipe that would be low in caloires but still high in taste. I made this today and the only thing I would do different is not add so much mustard.
Here is my recpies and the nutiriotion information

Egg Salad
6 Egg White
3 Medium Celery stalks, chopped small.
2 tbsp Kraft mayo with olive oil
1 2 tbsp dijon mustard
.5 tsp pepper
.5 tsp salt.

Cook eggs for 15 minutes while the water is boiling. Remove eggs from the water. When cooled remove the shell and throw away the yolk( you can use the yolk if you want but modify the point) Chopp the whites into small peices. Combine the eggs and remaining ingredients until well blended. Put in the refrigertaor over night.

Caloires- 56
fat 2.2
sodium 506
Protein- 7.8

Serving - 4
Serving size- 1/2 cup
points- 1

Saturday, July 10, 2010

Asian Chicken Lettuce Wrap

This is another weight watchers meal. I made this just for myself since my kids do not like spicy and my husband does not eat veggies. I did modify that amount of chili garlic sauce I used because I an only handle so much spice. The lettuce does cut down the spice but this was so good plus I have more for other lunches.

Asian Chicken Lettuce Wraps
1 pound chicken tenders cut into 1 inch pieces
1 bag shredded carrots
1/3 cup chili garlic sauce. - I used 2 tbsp
1 bunch scallions
8 large botson lettuce leaves- aka butter lettuce
8 lime wedges

to make the filing spray a large non stick skillet with non stick spray and set over medium high heat. Add the chicken and carrots, cook, stirring accasionaliy until the chicken is cooked about 5-6 minutes. Stir in the chili sauce and scallions, cook stirring frequebtly for abou 1 minute. Remove frim heat. Place 2 lettuce leaves in each plates. Place 1/2 filing on each leave squeeze the juice from the lime. roll up and serve.

Per Serving- 2 wraps
Fat 4
carbs- 16
fiber- 5
protien- 84

Thursday, July 8, 2010

Hearty Beef and Vegetable Soup

I love love love soup so even though it is 90 plus degrees outside I am still makign soup. This recipe is another WW recipe but it was good.

1 32oz caron low sodium beef broth
3 cups water
1 can tomato paste
3/4 tsp salt
1 lb round steak trimmed and cut into 1 inch pieces
3 large carrots 1/2 inch thich
2 celery stalks, 1/2 inch thick
1 large leek cleaned and cut in half and cut into 1 inch pieced white and light green parts only
1 potato peeled and diced
2 turnips peeled and diced
3/4 cup frozen peas.

Whisk broth,water tomato paste and salt in a 6 quart crock pot. Stir in beef and all veggies except the peas. Cover and cook for 4-6 hours on high or 8-12 on low.
at the end of cooking time, stir in peas. Cover and cook on high until peas are heated through, about 15 minutes.

serving size-2 cups
calories- 213
fat -3
sodium 667
carb 25
fober- 5

Points -4

Wednesday, July 7, 2010

Cheesy Mock Shepherd's Pie

If you remember I posted a recipe last week for Sloppy Joe's and I told you to save half of the meat from that recipe. Well this recipe uses that meat you saved. I have to say that I enjoy meals where I can use meat for 2 recipes. Makes my life easy. Also this meal can be made ahead of time and put in the fridge or freezer. Just adjust cooking times some

Cheesy Mock Shepherds Pie
1 1/2 pounds potatoes peeled and quartered
3 Tbsp butter
1/3 cup milk
salt and pepper
reserved meat mixture from sloppy joes
1 1/2 cup chopped zucchini (1 medium)
1 16 oz bag frozen mixed veggies
1 can cheddar cheese soup, condensed
2 to 4 tbsp water.

1. In a large saucepan cook potatoes in enough water to cover for 20 -25 minutes or until tender. Use a potato masher, and mash potatoes. Stir in butter and milk. Season to taste with salt and pepper. If you don have time to make real mash potates use boxed kind following directions. Omit first 3 ingredients.

2. Meanwhile preheat oven to 350. In another large saucepan, combine the meat, zucchini, veggies, soup and water. Cover and cook until heated through.

3. Pour Mixture into a 3 qt casserole. Top with spoonfuls of potato mixture and smooth over top of the casserole. Bake uncovered 20 to 25 minutes. I added a handful of cheese and baked additional 5 minutes.

Tuesday, July 6, 2010

Stir Fry Spianch

Another great weigth watchers recipe. I will so be making this again. I think I would cut the vinegar in half.

Stir Fry Spianch

1 tsp olive oil
1/2 tsp ginger
1 glove garlic
1 bag spianch, washed
1 tbsp reduced sodium soy sauce
1 tbsp rice vinegar

heat a large skillte or wok over high heat until a drop of water sizzles. add oil, swirl to coat the pan. then add gineger and garlic and let cook 15 seconds. Add the spianch, soy sauce, vinegar. stir fry until the spianch is wilted. About 2 minutes.

carb- 9
fiber -6
protein- 7
Point 1 per 1/3 cup

Monday, July 5, 2010

Shrimp, Peas and Rice

This dish is another great Weight Watchers meal. I loved it. My oldest loved it and the youngest did not. I will be making it again.

Shrimp, Peas, and Rice

1 lb shrimp
1 cup uncooked rice
2 cups chicken broth
1/2 cup frozen peas
1 tbsp butter
2 tsp plus 1 tbsp olive oil
2 tbsp parmensan cheese

In a medium saucepan melt the butter. Add rice and saute about a minute. Add chicken broth and peas and bring to a boil. When all liquid is absorbed, heat to low, cover and cook on low for 15 minutes. In a large skillet heat 2 tsp olive oil, season shrimp with salt and pepper add to hot pan. Cook 2-3 minutes. Remove the shrimp from pan and set aside. Add 1 tbsp olive oil to the skillet, add rice,shrimp, cheese, and parsley. Saute another minute.

Serving Size- 1 cup
Caliores 340
Points 7

Sunday, July 4, 2010

Roasted Broccoli with Smashed Garlic

So tomorrow I start my weight watchers diet. While I know that I can do it. Finding things I can eat and enjoy has been the challenge. another challenege will be eating 3 meals a day but that is something I hope to work on. This recipe was so yummy, the only thing I think i would do it add garlic powder becasue I love garlic.
I have inclued that caliore coutn and points for weight watchers.

Roasted Broccoli W/ smashed garlic
1 1/2 pounds broccoli
6 cloves garlic, smashed
2 tbsp olive oil
salt and pepper

Preheat the oven to 450. I n a baking dish cobine broccol, olive oil, garlic salt and pepper. Roast broccoli 20 minutes

Serving- 4
point 2
caloires 126
protein 4.3
carb 13.7
fiber 5.7

Wednesday, June 30, 2010

Sloppy Cheeseburger Joes

My husband is not a big fans of sloppy joes but I love them. They remind me of good times as a child. I got this recipe from Dinners for Less. This recipe also makes enough for another recipe so make sure you save some of the meat mixture and I will post that recipe soon.

Sloppy Cheeseburger Joes
2 lbs ground beef
1 cup onion,minced
1 can tomato soup condensed
1/4 cup water
1 TBSP Worcestershire Sauce
2 cloves garlic minced
1/4 tsp pepper
8 hamburger buns
8 slices american cheese

1. In a large skillet cook ground beef and onions over medium heat until beef is browned and onion is tender, breaking up meat as it cooks. Drain off fat, sti in soup, water, worcestershire sauce, garlic and pepper.

2. Simmer, covered for 15 to 20 minutes or until thickene. Reserve Half of the mixture. Divide the remaining meat mixture among the bun bottoms. Top with cheese slices and bun tops.

Calories- 332
Protein- 19

Wednesday, June 23, 2010

Fried Rice

So a few weeks ago I had a craving for some fried rice. I went in search for a good recipe in one of my many cookbooks. I found this recipe in a Magazine Dinners for Less. I did change the recipe up some based on the veggies in the home. A plus about this recipe is that my kids loved it.

Fried Rice
Start To Finish-30 Minutes
Cost $7 for the entire recipe as is
All my changes will be in Bold

4 eggs lightlty beaten
2 tsp soy sauce
2 tsp vegetable oil
2 colves garlic, minced
1 cup celery, sliced thin (2 Stalk)- (1 stalk)
1 1/2 cup fresh mushrooms sliced- I used canned
4 cups cooked rice (I used brown)- I would definalty use white rice next time
1 cup carrots, sliced thin ( I used pre shreeeded carrots)
1cup frozen peas
1/4 cup soy sauce
1/2 cup sliced green onions
1 cup cabbage mix

1. In a small bowl, combine eggs and 2 tsp soy sauce. Set aside

2. Pour the 2 tsp oil in a skillet, heat over medium heat. Add Garlic, cook and stir for 30 seconds. Add eggs and cook until scrambled. Remove egg and set aside.

3. Pour 2 TBSP oil in skillet, heat wok over medium high heat, add celery and cabbage if used; cook and stir for 1 Minute. Add mushrooms cook for 1 minute.

4.Add cooked rice, carrots and pea. Sprinkle with the 1/4 cup soy sauce. Cook and stir fro 4 minutes or until heated through. Add cookedegg mixture and green onions. Cook and stir for 1 MINUTE.

You could add any type of meat if so inclined.

Saturday, June 19, 2010

Strawberry Ornage Muffins

With Fruit season here I have been looking for more ways to use fruit in my baking. I have a whole bag of oranges that need to be used, plus a ton of strawberried that are almost at the end. So I found this recipe online a while back and made it for some breakfast muffins for on those busy mornings I am trying to get out the door. Enjoy.

Strawberry Ornage Muffins

1 1/4 cups strawberries -- halved
3 tablespoons butter or margarine -- melted
2 teaspoons orange rind -- grated- I added some juice from the orange.
2 large eggs
1 1/2 cups flour
1 1/4 cups sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons sugar

Combine strawberries, butter, orange rind & eggs in a blender. Process just until blended.

Combine flour, 1 1/4 cups sugar, baking powder & salt. Add strawberry mixture & stir just until moist.

Spoon batter into 12 greased muffin cups. Sprinkle tops with 2 tsp of sugar.

Bake at 400F for 20 minutes or until muffins spring back when lightly touched in center. Remove from pans immediately.

Wednesday, June 16, 2010

Ground Beef and Cabbage Wraps

So I found a recipe like this the other day in a magazine but could not find the recipe again so I took to the world wide web. This recipe can be found ar This recipe is almost like the one I found in the recipe.

I was worried that the barbecue sauce and cabbage would tatse funny but man this recipe was dead on for a hot summer night. I had it completely doen in 15 minutes. The shocking thing was that both girls liked it. I did have to scrape it out of the wrap for Maddison but she still gobbled it up. Any modicfications I made are in bold.

1 pound lean ground beef
½ cup frozen chopped onion (used onion and garlic powder)8 (8-inch) flour tortillas
1 cup frozen corn kernels, thawed ( I used frozen and it was yummy)
⅔ cup barbecue sauce(mmaybe used 1/2 cup)
½ (16-ounce) package coleslaw mix, not dressed

Preheat the oven to 350 degrees. (Did not use, used the microwave)

In the bottom of a large skillet over medium-high heat, cook beef and onion until beef is fully cooked through, about 10 minutes.

While beef is cooking, warm the tortillas according to package directions.

Add corn and barbecue sauce to the beef and onion, stirring well to mix, and cook for 2 minutes, until heated through.

To serve, place about ½ to ⅖ cup of beef mixture on each tortilla, top with a small handful of slaw, and roll into wraps.

Tuesday, June 15, 2010

Mock Nachos

So tonight I was in the mood for something quick and yummy and I did not want fast food. I had a pound of ground beef so I threw together this recipe tonight for dinner.

Mock Nachos
1 lb ground beef
1 tbsp minced onion
half can corn drained
taco sauce 8 oz
1/2 cheese
Tortilla Chips

Brown ground beef, and onion. Drain. Add corn and taco sauce. Cook until heated through. Add Cheese and mix well. Turn off heat. Serve with Chips. Fast and easy

Saturday, June 12, 2010

Cupcake Saturday- Apple Muffins

Ok so I know this is not a cupcake recipe but I had 2 aples in my refrigertor that I needed to use up. So on the search I went for a recipe. I found this recipe at My kids loved this recipe. i think it was the brown sugar topping.

So Here you go. Enjoy

Apple Muffins
by Marissa Pinon

Cream together:

2 cups sugar
2 eggs
1 cup oil
1 Tablespoon vanilla

Sift: ( She didn't sift and either did I and they turned out great )
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon

3 cups peeled, cored, diced apples (around 3 apples)
Brown sugar for topping (around 1/2 cup)

Add dry ingredients to creamed mixture. The batter will be very thick. Add the diced apples.

Butter & flour muffin tins or use paper liners. Fill muffin tins to the top. Sprinkle with brown sugar.

Bake at 350 degrees for 20-25 minutes. Makes 18-24 muffins

Wednesday, June 9, 2010

Chicken Stew with Gnocchi

When I was at Target the other day doing some shopping I came across a package of gnocchi. I wanted to make something that my kids would eat but that i could freeze for later use. After searching several recipes I came across this recipe at Taste of Home. I did modify the recipe a tiny bit as for the flavoring of the broth plus I did not thicken the recipe. I will add my modifications in bold at the end. The last 3 ingredients I eyed balled.

I enjoyed this recipe alot.I also have enough left over to put into freezer bags and save for later use. I hope you enjoy.

Chicken Stew with Gnocchi

3 medium parsnips, peeled and cut into 1/2-inch pieces (did not use)
2 large carrots, cut into 1/2-inch slices
2 celery ribs, chopped
1 large sweet potato, peeled and cut into 1-inch cubes (did not use)
4 green onions, chopped
3 pounds bone-in chicken thighs, skin removed (used shredded chicken from the freezeer when I made chicken broth)
1/2 teaspoon dried sage leaves (did not use)
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups chicken broth
1 cup water
3 tablespoons cornstarch (did not use)
1/4 cup cold water (did not use)
1 package (16 ounces) potato gnocchi
Hot pepper sauce, optional
Garlic Powder

Place the parsnips, carrots, celery, sweet potato and onions in a 5-qt. slow cooker. Top with chicken; sprinkle with the sage, salt and pepper. Add broth and water. Cover and cook on low for 6 hours or until a meat thermometer reads 180°.
Remove chicken; when cool enough to handle, remove meat from bones and discard bones. Cut meat into bite-size pieces and return to the slow cooker.
Mix cornstarch and cold water until smooth; stir into stew. Add gnocchi. Cover and cook on high for 30 minutes or until thickened. Season with hot pepper sauce if desired. Yield: 8 servings (3 quarts).

Saturday, June 5, 2010

Cupcake Satyurday-Pink Lemonade Cupcakes

So I have been very busy the lasr few weeks which is why I have missed my cupcakes saturdays, but I am back. This week I made Pink Lemonade cupckaes with a pink lemonade frosting.
I got each of these recipes from 2 different websies.

The cake recipe comes from

Here is the cake recipe

1 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
Pinch salt
1/2 c. granulated sugar
1/4 c. vegetable oil
2 egg whites
1/3 c. thawed frozen Pink Lemonade Concentrate
1/4 c. buttermilk
2 or more drops red food coloring

Preheat oven to 350 F. Line muffin pan with liners.

In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.

In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until just smooth. Add just enough food coloring to turn the batter a light shade of pink.

Scoop batter into liners (fill about three-fourths full). Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting (see below).

The frosting comes from Ehow. com

•1 8oz package cream cheese
•1/2 cup butter (1 stick)
•3 cups sifted powdered sugar
•3 tbs thawed pink lemonade concentrate

1Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low until light and fluffy.

2Zest your lemon for your 1 tsp. Using a cheese grater on the smallest sized grate rub the lemon rind on it just until it gets to the white part. Don't go any further! This is your rind.

3Stop the mixer and add sugar, pink lemonade concentrate, and lemon zest. Blend with the mixer on low speed until sugar is Incorporated, this takes about one minute.

4Increase speed to medium and beat until light and fluffy the whole way through.

Wednesday, June 2, 2010

Tuna Pasta Salad

So I love tuna Salad and wnated to make some up thta I could keep in the refrigerator this week for nights that I don't feel like cooking. I put this recipe togterher on Sunday night and we ate it several times. I loved it. I will be making it again.

1 (6 1/2 ounce) can tuna, drained and flaked

1/2 lb cooked elbow macaroni or small shell pasta, rinsed and drained
1-2 hard-boiled eggs, mashed
1/2 medium vidalia onion, minced ( I used Green Onion)
1/2 cup chopped or minced celery
1/4 cup chopped sweet red pepper or green bell pepper (Did not use)
1 cup mayonnaise
salt and pepper (Plus Tony Catchers spice mix).

1In a large bowl, combine all ingredients.
2Mix well to blend.
3If salad is too dry, add more mayonnaise.
4Taste, and adjust seasonings to your preference.
5Chill well before serving.
6Note: If you are going to triple the recipe, only use 1 hard boiled egg per can of tuna.

Wednesday, May 26, 2010

New Recipe Wednesday- Cheese enchiladas

I got this recipe from my mother in law and it is so yummy and easy. I make it twice a month. So I hope you enjoy it.


8 tortillas
2 cups shredded cheese
can of Hormel chili no beans
8 oz can tomato sauce

Lay the 8 tortillas out on the counter and put some cheese in the tortillas. I usually eye ball it but I would say 3 TBSP. Roll the tortillas up and place in a baking dish. In a bowl combine the chili and the tomato sauce together and spread over the tortillas. Sprinkle with cheese. Bake @ 350 for 20 minutes.

Saturday, May 15, 2010

Cupcake Saturday- Orange Creamsicle Cupcakes

For my second installment of Cupcake saturday I bring you one of the best cupcakes in my opionion. Theses cupckaes were like heaven in my mouth. I did alter the frosting some but the recipe is the same as the original. I found this recipe at These cupcakes were again for my girls teachers appreciation week. Sorry no pictures but I am working on getting this fixed

Orange Creamsicle Cupcakes
Orange Cupcake Ingredients:

2 1/2 cups flour
2 cups granulated sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 eggs
2 Tb orange zest
2 tsp vanilla extract
3/4 cup vegetable oil
1 cup buttermilk

Preheat oven to 350F. Line 24 muffin cups with paper liners. In a large bowl, whisk together flour, baking powder, baking soda, salt, and 1 cup sugar until blended. In another large bowl beat together eggs, vanilla, orange zest, and remaining 1 cup sugar. Beat in oil and buttermilk until blended. On low speed, beat in flour mixture just until blended. Spoon about 1/4 cup batter into each muffin cup. Bake 25-28 minutes or until a toothpick inserted comes out clean. Cool completely on a wire rack. Frost with orange cream frosting

Orange Cream Frosting Ingredients:This is where I altered the recipe

8oz cream cheese, softened
1 tsp vanilla extract
2 tsp orange zest
1 1/2 cups powdered sugar
I cut the orange in half that I zested and squeezed the juice in to the mixture.
I also used 3-4 tbsp of buttermilk because it was not thin enough.

To make orange cream frosting, beat together cream cheese, vanilla extract, orange zest, and ornage jucie on low speed. Add powdered sugar, and beat until combined add milk until you get the deisred texture you want.. Refrigerate until firm enough to spread.

Wednesday, May 12, 2010

Turkey Potpie

SO my husband had to work the night shift a few weeks ago and I decided to try my hand at turkey pot pie. After looking at several different version online I found this version at Allrecipe. All I have to say about this recipe was that it was so yummy that I plan on making this when my hubby has to start working the nigth shift

Turkey Pot Pie II
1 recipe pastry for a 9 inch double crust pie( I bought premade pie sheets)
2 cups cubed cooked turkey
2 cups frozen mixed vegetables, thawed
2 tablespoons chopped onion(did not use)
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup milk

1.Preheat oven to 400 degrees F (200 degrees C). Line bottom of pie pan with crust. In a skillet saute the chopped onion until slightly soft and set aside.
2.Mix together the turkey or chicken, mixed vegetables, onion, soup and milk. Pour into pie crust, cover with top crust and crimp edges.
3.Poke holes in top crust and bake for 40 to 50 minutes.

Saturday, May 8, 2010

Cupcake Saturday- Peanut Butter Cupcakes

I found this recipe at Mommy's kitchen( thought it looked yummy. This week was teacher appreciation at my girls school and I deciced that this would be my first cupcake. After reading her blog I had high expectations for these but I only ate one and I was not impressed by them maybe it was due to shortening. However everyone I had try them even my kids loved it. So I figure the cupcakes were too dense for me

I was unable to get pictures as we were running out of time this morning

Peanut Butter Cupcake
2/3 cup shortening
1 1/2 cups granulated sugar
3 eggs
1 cup creamy peanut butter
3/4 cup milk
1 tsp vanilla extract
2 tsp baking powder
1 3/4 cups all purpose flour

Cream shortening and sugar together. Add eggs and beat well. Add peanut butter and beat well. Add milk and vanilla extract alternately with the baking powder and flour. Using a ice cream scooper fill the muffing liners about 3/4 full with batter. Bake at 350 for about 20 -25 minutes or until golden brown and a toothpick inserted comes out clean. Cool cupcakes completely on a wire rack and frost with peanut butter frosting

Peanut Butter Frosting
1 - 16oz box (1lb) powdered sugar
1 - stick margarine, softened (1/2 cup)
1/2 cup creamy peanut butter
1 - tsp vanilla extract
milk (about 3 - 4 tablespoons)

Cream powdered sugar and margarine together, add peanut butter. Mix well, add vanilla extract and enough milk to make it easy enough to spread. Beat mixture together until you have the consistency you want. Frost cupcakes when completely cooled

Wednesday, May 5, 2010

Mock Chicken Alfredo

SO my hubby the picky one will eating nothing with veggies or onions. Hence I hide the onion. Yet my hubby loves a good alfredo recipe.
On monday I was slammed for time becuase of work so I planned ahead. I threw 2 chicken breats in a crockpot full of homemade broth and lett simmer on low all day.

When I got home I cooked up a bag of rotini, shredded the chicken and took out a jar of alfredo sacue. I know alot of people don't like proceessed foods but I am ok with them since I have a pciky hubby.

My Hubby took 2 bites of this and said it was good and one of the best he has had in a while. To get that type of complment from him after 2 bites is great.

I was planning on taking pictures but we finished it before I got a chance.

Mock Chicken Alfredo
2 chicken Breast
chicken stock
jar alfredo
mozzarella cheese (1/2 cup to a cup)
1/4 cup milk.

Throw the chicken breast in the crockpot and add the stock. I used homemade and add to add a cup of water. Let simmer on low for 8 hours or more. When you get home turn the crockpot off and let the chicken cool. During this time bring a pot of water to boil, add noodles and cook for 7-8 minutes. Drain pasta, add chicken, cheese, alfredo sauce. Once the jar is empty add the milk and swish around and then add to the pot. Stir well and put in a baking dish. Bake for 20 minutes at 350.

Tuesday, May 4, 2010

Recipe Update

My goal for this blog was/ is to post recipes that my fmaily loves to eat and that I love to cook. It has been crazy around here with all the life changes but I hope to get back on track soon. Here are a few goals for this blog

1. Post a new dinner recipe once a week
2. Post a cupcake recipe each saturday. I love cupcakes and love finding unique ideas for them.

How to meet these goals
1. I will post a dinner recipe each Wednesday
2. Post a new cupcake recipe each week

If you know of any good and yummy recipes that can be made with no veggie email me at