Cupcakes: Coconut Snowballs

I made these for Kelby's shower back in May and I am still having people ask me for this recipe

Makes 18 - 20 cupcakes
Preparation time: 10 minutes
Baking time: 18 - 22 minutes
Assembly time: 10 - 15 minutes (depends on how good you are at using a big icing tip)

Ingredients:
20 paper liners for cupcake pans (2 12/ inch size) - I used purple tulip ones for her shower
1 pkg (18.25 ounces) plain white cake mix (or for the diehards - your favorite from scratch dry ingredients
      of your white cake recipe)
1 1/3 cups of coconut milk (can sub whole milk if you are in a pinch - just increase the coconut flavoring)
      you can find it by the Thai ingredients in the grocery store
2 TBS vegetable oil
3 large eggs
2 tsp coconut flavoring
white frosting
     I use this recipe from Our Best Bites = Perfect Cupcake Frosting
I bag 7 ounces sweetened flaked coconut

Step one: place a rack in the center of the oven and preheat the oven to 350. Line 20 cupcake cups with paper liners.  Set the pans aside

Step two: prepare the cupcake batter: place the cake mix, coconut milk, oil, eggs and coconut flavoring in a large mixing bowl.  Blend with an electric mixer until well blended.

Step three: spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it three quarters of the way full.  Remove any empty liners

Step four: bake the cupcakes until they are lightly golden, nicely domed, and spring back when lightly pressed with your finger, around 18 to 22 minutes.  Remove the pans from oven and place them on wire racks to cool for 5 minutes.  Remove them and put them on wire rack to cool at least 15 more minutes before frosting. (I actually do up to here the night before)

Step five: prepare frosting

Step six: place a big swirl of frosting on each cupcake and then dust with coconut

Chicken Cheese Tortilla Soup

knock off of the Applebees soup

Serves 8-10
Prep Time 1:15

Tortilla strips or chips
1 large onion minced
2 cloves garlic minced
2 TBS vegetable or olive oil
15 oz can tomato puree or crushed tomatoes
4 cups chicken broth
up to 1/2 cup hot sauce - to taste (tabasco red sauce or taco bell packets)
1/2 med. green bell pepper - seeded minced (optional)
1 tsp Worcestershire sauce
1 tsp granulated sugar
1/2 tsp. salt
1 tsp. black pepper
1/4 cup all purpose flour mixed with 1/2 cup water
1 lb. boneless, skinless cooked chicken cubed (optional)
1 cup heavy whipping cream (or fat free half and half)
1/4 cup sour cream (low-fat okay)
1 cup shredded cheddar cheese
1 TBS chopped fresh cilantro - for garnish (optional)

Step one:    In a large pot over medium high heat, saute onions and garlic in oil until soft
Step two:    add the next 10 ingredients to the pot, bring to a boil, reduce heat to medium-low and simmer for 20 minutes
Step three:  whisk flour/water mixture into soup
Step four:   bring contents of pot to a boil over medium-high heat, then reduce heat to medium-low, and simmer for 5 minutes stirring occasionally
Step five:   add chicken to pot and continue to simmer for 5 minutes, stirring occasionally
Step six:     add cream, sour cream, and cheese to pot; stir until cheese has melted.
Step seven: pour soup into bowls, pile tortilla strips into "haystack" shape on top of the soup and garnish with cilantro

Butternut Squash Green Apple Soup

I can't think of a better title for this creation - feel free to help me rename it!


1 butternut squash - broiled (1/2 ed, 35-40 min @ 400), cooled and peeled
2 tablespoons of unsalted butter
1 onion (yellow or white) chopped
5 cups chicken stock
3/4 cup milk
3 apples halved and baked at 400 for 10 minutes
5 baby carrots - steamed
3/4 cup brown sugar
1 tablespoon maple syrup
spices: nutmeg, ginger, salt, pepper (all to taste), 3 bay leaves

Directions:
Step one: melt butter
Step two: cook onion until transparent (8 min or so)
Step three: cut squash in 1 " chunks
Step four: add squash and stock to onion and butter
Step five: add spices
Step six: cool
Step seven: puree
Step eight: add sugar, maple & milk
Step nine: reheat and serve

Crockpot Herb Pototoes

made for Chad's birthday dinner on December 18, 2011

• 6 medium red potatoes
• 1/4 cup water
• 1 teaspoon sea salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 cloves of garlic minced
• 1 onion chopped in large wedges
• 1/2 teaspoon basil
• 1 teaspoon italian seasoning
• 1 teaspoon dried rosemary
• 4 tablespoons of olive oil or butter

Directions:

1. 1
   Chop potatoes into half moons (slice potato in half longways, then into pieces). Place into crock pot.
2. 2
   Add water and sprinkle with all the herbs and seasoning. Stir to distribute the herbs.
3. 3
   Add olive oil or butter in separate pieces on top of the potatoes.
4. 4
   Cover and cook on low for 5 hours or until tender.
5. 5
   Note: It may take less time to cook, I'm never home to check when they are actually ready! I've let them cook up to 8 hours and they are still good.

Whole Wheat Pancake Mix
I made these as my neighbor gifts this year!  Look how cute they turned out!

Ingredients:
Mix in a food processor

4 cups white flour
2 cups whole wheat flour
2 tablespoons of baking powder
1 tablespoon of baking soda
1 teaspoon of salt

Take 1 cup of the above mixture
add:
1 egg
3/4 cup milk (or to desired consistency)
optional: add one mashed banana and 3/4 cup of blueberries

Maple Syrup:
1 cup brown sugar
3/4 cup water
1/2 cup white sugar
2 tsp maple flavoring
Mix and boil for 3 minutes.

Pumpkin Gingerbread

Ingredients

• 3 cups sugar - can substitute Sucanat
• 1 cup vegetable oil
• 4 eggs
• 2/3 cup water
• 1 (15 ounce) can pumpkin puree - or puree from fresh sugar pumpkin http://homecooking.about.com/od/vegetablerecipes/r/blv314.htm
• 2 teaspoons ground ginger
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking powder

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
2. In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
3. In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
4. Bake in preheated oven until toothpick comes out clean, about 1 hour.

Nutritional Information 

Amount Per Serving  Calories: 263 | Total Fat: 10.2g | Cholesterol: 35mg

Kristi's Awesome Cinnamon Rolls

This recipe is a combination of several recipes from Allrecipes.com.  I served these at Timon's Baptism and am now making them again for our December Freezer group sway 2011.

Ingredients

• 1 cup warm milk (110 degrees F/45 degrees C)
• 2 eggs, room temperature
• 1/3 cup margarine, melted
• 4 1/2 cups bread flour
• 1 teaspoon salt
• 1/2 cup white sugar
• 2 1/2 teaspoons instant yeast
•  
• 1 cup brown sugar, packed
• 2 1/2 tablespoons ground cinnamon
• 1/3 cup butter, softened (can be melted too)
•  
• 1 (3 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1 1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

OR

Maple Frosting: 

4 T butter, softened

5 C powdered sugar

3 T maple syrup
1 t vanilla

dash of salt
1/4-1/3 C milk

Directions

1. Place milk and yeast ingredients in mixer.  Add melted margarine/butter, eggs, salt, and sugar.  Using kneading hook add flour until dough pulls away from the sides.  
2. Set dough in a greased bowl under over light, covered for 1 hour.
3. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
4. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter (I never use this much and always have left overs) and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan.
5. Freezer version - place the rolls onto a parchment paper in the freezer.  Once hard freeze in airtight container for up to 3 months. To thaw - put in fridge for 24 hours.  Then bring to room temp on the countertop (covered with a cloth) until 1/2 again or doubled in size.
6.  Back to non-freezer version: Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
7. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Oven-Roasted Sweet-Potato Wedges

3 small sweet potatoes (about 2 lbs.)
1 1/2 Tbsp olive oil
1/2 tsp dry mustard
2 tsp minced fresh rosemary (or use dry)
1/2 tsp salt

Preheat oven to 450.  Peel sweet potatoes.  Cut each potato lengthwise into 16 wedges (or more if you like yours crunchy).  In a large bowl, combine sweet potatoes and remaining ingredients.  Toss well to coat.  Arrange potatoes in a single layer on a baking sheet.  Bake poattoes for 30 inutes or until soft and lightly browned, turning wedges after the first 15 minutes.  Serve immediately.

Anytime Breadsticks

from Better Homes & Gardens

refrigerated breadsticks (the kind that come in a can)

1. Preheat oven according to package directions.  Separate dough into strips.  Fill each one up as you please (see suggestions below). 
2. Twist the breadstick dough around the fillings.  Don't worry if the breadsticks aren't perfect or some of the filling falls out.
3. Place breadsticks on baking sheet lined with parchment paper.  Brush with olive oil or melted butter.  Sprinkle with slat or fresh or dried herbs.  Bake as package directs.

Filling suggestions:

Parmesan-Prosciutto:  Spread dough with dijon-style mustard.  Layer with thinly sliced, snipped prosciutto and grated Parmesan cheese or Swiss cheese.

Pile-on-Pesto:  Slather dough with a generous amount of prepared pesto sauce.  Add a few pine nuts, if you like.

Herbal Blend:  Brush dough with olive oil.  Heap on a handful of coarsely chopped thyme and parsley.  Drizzled with additional olive oil.  Sprinkle with coarse salt.

Cheese-Stuffed:  Brush dough with your favorite Italian salad dressing.  Add fresh Parmesan cheese or spread with Boursin cheese.  Spoon additional dressing on top.

Olive-Rosemary:  Press pitted, chopped kalamata olives into dough.  Twist to enclose olives. (Expect some olives to spill out.)  Scatter top with snipped fresh rosemary.

Dunford Kids Favorite:  Split a string cheese into three pieces (lengthwise).  Twist breadstick dough around one piece.  Repeat. 

Steak Wrap

I got this one from Nicole.  We love it!

1 top sirloin steak
lettuce
cherry tomatoes (halved or quartered)
cucumbers (sliced and quartered)
crumbled bacon
blue cheese  or feta crumbles
caesar or ranch salad dressing
flour tortillas

Grill steak with salt and pepper or montreal steak seasoning.  Slice.  Fill tortillas with steak slices, vegetables, bacon, cheese and dressing.

Enjoy!

Super Soy Smoothies

2 cups frozen peaches (8 oz.)
1 medium banana (can use frozen)
3/4 cup soy milk
1/4 cup orange-pineapple juice concentrate (thawed)
1 cup ice cubes

Blend all ingredients, except ice, until smooth.  Gradually add ice cubes, blending well until smooth.

Pretzel Jello Salad

adapted from Collene Dunford

2 cups crushed pretzels
3/4 cup melted butter
3 Tbsp granulated sugar
8 oz. cream cheese, softened
1 cup powdered sugar
Cool Whip
1 6 oz. pkg. strawberry or raspberry Jello
2 cups boiling water
2 10 oz. pkgs. frozen berries, partially thawed

Mix first three ingredients and press into bottom of 9x13 pan.  Bake at 350 (metal pan) or 325 (glass pan) for 8 minutes.  Let cool completely.
Beat powdered sugar and cream cheese together.  Fold in Cool Whip.  Spread over cooled pretzel crust.  Mix Jello and water until Jello dissolves.  Add berries.  Stir into Jello, then set aside for 10 minutes.  our over cheese mixture.  Chill.

Taco Soup

In a crock pot combine:

1 lb. browned ground hamburger
15 oz. can of diced tomatoes
15 oz. can of tomato sauce
1 can of corn (with juice)
1 can of kidney beans (drain and rinse)
1 packet of taco seasoning (1/4 cup)
1 packet of ranch salad dressing powder mix (1/4 cup)
salt and pepper to taste

Optional:  add water to thin

Cook on low for 3-5 hours. 
Serve with tortilla chips, cheese and sour cream.

Chicken Pita Grill

Feta cheese
1 medium zuchinni, halved lengthwise
1 medium red onion, cut in 1/2 inch slices
1/4 cup Italian dressing + some for marinating
4 pita rounds
2 chicken breasts
2 medium tomatoes, cut in wedges
1 Tbsp honey
Salt
Pepper

Marinate chicken in Italian dressing.  Drizzle zuchinni and onion slices with 1/8 cup of salad dressing.  Sprinkle with salt and pepper. 
Grill chicken zuchinni and onion (approx. 8 minutes for vegetables).  Remove vegetables.  Grill pita until toasty.  Grill tomatoes ntil lightly charred (approx. 2 minutes).
Mix remaining dressing into feta.  Heat feta mixture in skillet 1-2 minutes. 
Cut zuchhini into chunks.  Drizzle everything with honey.  Fill pitas with chicken, veggies and cheese.  Enjoy!

Good Seasons Italian dressing made with balsamic vinegar is extra yummy!

Ice Cream Topper: Peanut Butter Fudge

From One Family, One Meal

Ingredients

Unsalted butter, 1⁄2 cup 

Unsweetened chocolate baking bar, 1 oz.

Sugar, 3⁄4 cup

Unsweetened cocoa, 1⁄4 cup

Evaporated milk, 1 (5-oz.) can

Creamy peanut butter, 1⁄2 cup

Vanilla extract, 1 tsp.

Kosher salt, 1⁄4 tsp.

Preparation

1. Melt butter and chocolate in a small, non-aluminum saucepan over medium-low heat. Stir in sugar and cocoa until blended. Gradually add evaporated milk, stirring until blended.

2. Bring to a low simmer over medium heat, stirring constantly. Remove from heat when bubbles appear. Stir in peanut butter and remaining ingredients. Serve warm, spooned over ice cream.