Raw Veggie Salsa

Okay so it is the new year and all and we decided to make something healthy for football Sunday today.  One of my BFF’s made something very similar and I just made up a recipe from my memories of this fun appetizer.  Give it a try.  You will not be able to stop eating it…

Ingredients:

1 green pepper

1 red pepper

1 orange pepper

2 large carrots

1 cucumber

1 container of cherry grape or cherry tomatoes

1 package of sugar snap peas

1 jalapeno pepper

1 Serrano Pepper

bunch of cilantro

2 cloves garlic

2 limes

seasoned salt

Directions:

Wash all veggies and chop into desired size and place into a large bowl

chop both hot peppers and garlic very small.

chop cilantro

squeeze the juice of 2 limes into veggies

add hot peppers, garlic and cilantro and stir.  Add seasoned salt as desired.

let sit for a few hours in fridge before serving.  Stir every 1/2 hour.

Serve in large bowl with a side of toothpicks. 

So good and so healthy

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How To Eat A Cupcake Mess Free

Okay so I must say only a man would be clever enough to come up with an easy/mess free way to eat a cupcake!  I would NEVER of been able to think of this but it is pure genius!  I stumbled across this on the web well over a year ago and it certainly makes sense as a busy parent trying to enjoy a cupcake on the go!

Step 1:

Take the wrapper off your cupcake and take the top of  the cupcake off.

Step 2:

Place the bottom of the cupcake on top of the top.

Step 3:

Flip it over and eat!

 

Classic And Super Easy Chocolate Cupcakes

Tried this recipe last week and it was really good and I must say nothing tastes better than a cake made from scratch.  And nothing tastes better than anything made with real butter!  This recipe can be used for either cake or cupcakes.

My mom purchased thes beautiful princess pieces for our daughter to have when she has her friends over.  Well first day back to school from the Christmas break was tough for her so what better way to welcome her home.  A princess party!  Nana, once again to the rescue!!!  Even the boys were excited but did insist on eating the princesses with the blue dresses!

Hope you enjoy this delicous recipe!

Ingredients:

3/4 cup salted butter

3 eggs

2 cups flour

3/4 cups cocoa powder

1 tsp baking soda

3/4 tsp baking powder

2 cups sugar

2 tsp vanilla

1 1/2 cups of milk

Directions:

allow butter and eggs to stand at room temperature for 30 minutes.  Pre heat oven to 350.  lightly grease a 13x9x2 inch baking pan or line 24 cupcake holders.

In medium bowl stir flour, cocoa powder, baking soda, baking powder and salt.  Set aside.  In a large mixing bowl, beat butter with a mixer on medium to high speed for 30 seconds.  Gradually add sugar beating on medium speed until well mixed.  Scrape side of bowl and continue to beat for two minutes on medium speed.  Add eggs, one at a time, beating after each addition.  Beat in vanilla.

Alternately add flour mixture and milk to beaten mixture, beating on low speed after each addition just until combined.  Beat on medium to high speed for 20 seconds more.  Spread batter evenly in the prepared baking pan.

Bake for 12-15 minutes (cupcakes) or 35 to 40 minutes (cake) until a toothpick inserted near the center comes out clean.  Cool in pan.  Us my Icing On The Cake recipe below and store in the refrigerator.

Icing on The Cake

Icing is the best part to any cake or cupcakes.  This is a very simple recipe and it is the perfect amount to ice 24 cupcakes or an 8 inch round double layer cake.  I will beg  you to purchase ONLY pure vanilla extract and salted REAL butter for this recipe.  I swear there will be no regrets.  Here we go.

Ingredients:

3/4 cups of butter

3 3/4 cups of icing sugar

3 tbsp milk

1 1/2 tsp of pure vanilla extract

Directions:

Mix milk and pure vanilla extract in a tiny bowl and add to remaining ingredients and mix well.

Enjoy!

Makes 2 1/2 cups

 
 

Best Ever Banana Muffins

This muffin recipe brings back wonderful childhood memories of sleepovers at my friend Lisa’s house.  Her mom made fresh muffins for breakfast every time and I have never had a better banana muffin.  They are so light and fluffy unlike any other banana muffin I’ve tried. 

part 1

1 cup white sugar

1/2 cup salted butter

2 eggs

1 cup crushed bananas

1/4 cup milk

part 2

2 cups flour

3 tsp baking powder

Directions:

Beat well all ingredients in part 1

mix part 1 into part 2.

add more milk if needed for moisture.

Place equal amounts into 12 lined muffin tins.

bake 15 to 25 minutes at 350 (ovens vary)

ready when you pierce with tooth pick and it comes out clean!

YUMMMMMMY!

Italian Sausage Stuffed Pasta Shells

So this week I made a decision to not do groceries.  I always have so much food in the freezer and cupboards and I read an article that every once in a while skip groceries for a week and it will save you a bunch.  In saying that, I whipped up a great meal tonight for the fam.  Just sad I missed a pic of the cooked product.  You’ll have to trust me it was a beauty and tasted amazing!  My husbands favorite word for any meal is it’s okay but tonight he used the word amazing!  Maybe the world will end tonight.  Maybe not!  You’ll have to whip it up and decide for yourself…

Ingredients:

1 package of 5 links Italian Sausage (I used mild)

1 medium cooking onion

1/2 green pepper

package of mushrooms

large can tomato sauce

2-3 cups cheese (whatever you have on hand)  I used

1/4 cup parmesan cheese

Box of jumbo pasta shells

 

Directions:

Cook pasta shells (keep them a little firm as they will cook more in the oven). 

remove skin (or whatever the technical term is) from your sausage links and put the sausage  in a bowl

chop finely your onion, mushroom and green pepper and add it to the bowl

add 1/4 cup parmesan cheese to bowl. 

Mix all ingredients well by hand.

stuff mixture into cooked pasta shells and line them in a 9 x 13 baking dish.

Pour can of pasta sauce over the shells and top with shredded mixed cheese.

Cover with tin foil and cook for 45 minutes at 350.  Remove tin foil and cook for 15 more minutes or until cheese starts to brown.

Let stand 5 minutes and use a spatula to transfer to plates.

Enjoy!

 

 

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