Neapolitan Cupcakes

I consider myself the "Cupcake Queen." That's a self-imposed title. It doesn't really have anything to do with my cupcake making abilities, its more about my love of making them! I'm always looking for a new way to make my cupcakes more fun, so when Kimber Cakeware sent me a set of Batter Babies to review, I was so excited! I immediately began to think about what I wanted to make. Then it came to me - Neapolitan Cupcakes!!! My husband LOVES Neapolitan ice cream. I mean, what's not to love? - Chocolate - Yum! Vanilla - Yum! Strawberry - Yum!

So, you guys get 2 posts for the price of one today! Yep! That's right! You get a product review AND a recipe! (Well, more of a recipe "idea." I used box mixes and store-bought frosting for this recipe because I wanted to get it done quickly so I could post it.)

For this recipe, I used 1 box of Betty Crocker Super Moist Yellow Cake Mix, 1 box of Betty Crocker Super Moist Chocolate Fudge Cake Mix, and 2 cans of Betty Crocker Whipped Strawberry Mist Frosting. (This recipe will make approximately 3 dozen cupcakes.)

First, prepare the cake mixes according to package directions. Then, place paper liners in your cupcake pan(s). Place the Batter Babies into the middle of each cupcake liner like so...



I would strongly suggest buyiny TWO sets of the Batter Babies.

They come in sets of 6, so your baking will go a lot quicker with more than one set.

Fill one side with yellow cake batter and the other side with chocolate fudge batter...



No Fail, Easy Pork Chops

I am constantly on the lookout for yummy easy make ahead meals.  I made this 1 up and you can alter to suit your tastes but here is my version.  Remember, I feed 6 pigs people so adjust accordingly.

2.5 pounds bone-in pork chops
garlic powder
salt
pepper
brown sugar
broth

Wash the pork chops(I don't know why but I saw it on the food channel so I do it).  Place them in a baking pan(needs to be deep).  Rub them with garlic powder, S&P, and brown sugar on both sides.  Pour broth over chops in pan to make about 1/4 inch in the bottom.  Cover tightly and bake on 300 for about 3 hours.  They will be so tender that you will have a hard time getting them out of the pan in 1 piece.  I serve them over rice or potatoes.  Easy and yummy!

Terrific Tortellini Bake

A few months ago, I bought a package of  Buitoni refrigerated Herb Chicken Tortellini while I was shopping at Publix.  It was just calling my name.  (And I think it may have been on sale, which probably had a lot to do with it.)  ;)  I threw it in the freezer and then began to debate what to do with it.  I looked at all sorts of recipes, but couldn't find one that suited my family's tastes.  So, I decided to just wing it! 

Again, as I've mentioned MANY TIMES before, there are 2 things I love:(1) a recipe that's easily adaptable, like my Kitchen Sink Pasta Salad, and (2) a recipe that can be prepped ahead of time (during my little one's naptime) and then just be tossed in the oven.  This recipe fits both of those categories PERFECTLY!!!  In the morning, I baked the chicken breast & let it cool.  Then, while my little one slept, I boiled the pasta, shredded the chicken, mixed it all together, and poured it in my baking dish.  Then I just covered it in foil and put it in the fridge. About half an hour before it was time to bake it, I took it out of the fridge (to take some of the chill off). Voila! This is PERFECT because I'm often exhausted by the end of the day - having a toddler will do that to you - so just being able to throw something in the oven is HEAVENLY!

As far as being adaptable, this recipe is TOTALLY adaptable!  I used an Herb Chicken Tortellini, but you could use cheese tortellini, or even your favorite refrigerated ravioli!  You could also use ground beef in this recipe instead of shredded chicken - or even Italian sausage!  Use whatever type of pasta sauce you like too!  (I used a chunky mushroom pasta sauce because, well, we love mushrooms!)  You could even use a cream-based sauce (like an alfredo sauce) if you like.  Throw in some veggies too! - Maybe some green peas!  Make this dish your own!  :)

Chicken Tamale Pie

As I've mentioned SO many times before, I love a meal that I can prep ahead!  My little one takes a nap in the early afternoon, so I love to be able to do meal prep while she's asleep.  It makes my life easier.  Plus, it gives me more time to play with my angel!  :)  Another thing I LOVE is cornbread!!!  My pantry is ALWAYS stocked with Jiffy!  :)  Seriously, I don't know what the deal is with me and cornbread, but its deep and its real!  I previously posted a recipe for Chicken Cornbread Dressing - which is one of my FAVORITES!  So when I found this recipe for Chicken Tamale Pie, I KNEW I had to try it!  It was something I could prep ahead (bake the chicken and make the cornbread during naptime) and its made with cornbread!  Holla! 

I changed the original recipe - quite a bit - to fit my family's taste.  And boy was it tasty!!!  :)  Just to explain HOW GOOD this was, let me tell you about my hubby.  He's a thinker.  He likes to really think about it before he gives me his opinion on a new recipe.  That drives me crazy!  I'm extremely impatient, so I hand him a plate and a fork, and as soon as he takes the first bite, I say, "What do you think???????"  He always says, "I don't know.  Let me finish my plate first and I'll tell you."  (I'm not making fun of him.  In fact, I love that he's that way.  I really know if he likes what I make because he takes time to make up his mind.)  But, anyway, back to this recipe...  Tonight, he took ONE bite and said, "This is good!"  That is SO UNUSUAL for him!  I knew I had a winner!!!  And my little one - who has been going through that "picky toddler stage" - just DEVOURED this!  I love it when a new recipe goes over this well!!!  :)

Chocolate-Covered Pretzel Cookies

I HATE waste!  Seriously!  I'm always looking for ways to use up the food that we have - including any snacks.  (That's how I came across my recipes for Peanut Butter Cheerio Treats, Best Ever Banana Nut Muffins, and many other recipes.)  So when I saw this recipe for Pretzel, Chocolate and Peanut Butter Chip Cookies, I thought, "Hey!  I can use up those extra pretzels in the pantry before they go stale!" 

Unfortunately, I didn't have any peanut butter chips.  But that wasn't about to stop me from my food thrift!  (That's right!  I call making cookies "food thrift!"  I mean, should I let those pretzels go to waste?  Of course not!)  ;)  So I thought about it.  What is one of my FAVORITE snacks?  Chocolate-covered pretzels!  They are the PERFECT combination of salty and sweet!  Combine that with a cookie and OH MY GOODNESS!!! Does it get any better than that???  So I hopped up off of the couch - and away from Pinterest - and got to work immediately!  And boy am I glad I did!  These babies are YUM-MY!!!

The original recipe said to bake them for 10 minutes (or 12 for crispier cookies), but after 12 minutes mine were still very chewy on the inside - which I LOVE!  The second pan I baked for 15 minutes and they seemed a bit over-done to me, so I would suggest baking them 12 to 14 minutes.

Chocolate-Covered Pretzel Cookies

1 1/2 cups of all purpose flour
1/2 tsp. of salt
1/4 tsp. of baking soda
1/2 cup of butter at room temperature
1/2 cup of tightly packed light brown sugar
1/3 cup of granulated sugar
1 egg (beaten)
1 tsp vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup broken up pretzel pieces
Preztel Salt or Sea Salt

1.) In a medium bowl, combine flour, baking soda, and salt. Set aside.
2.) In a larger bowl, beat butter and sugars together on medium speed until light and fluffy (about 2-3 minutes). On low speed, slowly add the beaten egg and vanilla extract. Beat to combine, scrape down the sides of the bowl.
3.) Add flour mixture and beat just to combine. Stir in the chocolate chips and preztels.
4.) Preheat the oven to 350F. Scoop out well rounded tablespoonfuls of the dough and sprinkle with pretzel salt. Leave about 2 inches between each ball. Bake for 12 minutes. If you prefer crispier cookies increase the baking time by 1-2 minutes. Allow the cookies to cool on the baking sheet for a few minutes before removing.

Hello, Salty-Sweet Goodness!!!  :)

"Egg-celent" Egg Salad



My hubby LOVES egg salad - which is a good thing, because we have it several times a month!  Egg salad and chicken salad are staples in this house - especially on evenings when a quick meal is in order.  But I'm always looking for a way to make even the most basic of recipes "zazzy." - You know what I mean - just a little bit of pizzaz!  Well, this egg salad is "zazzy!"  ;)

I orginally came up with the idea to try and "zazz" up my egg salad after reading this recipe.  It seemed so yummy - and on toasted bread!  OH MY!  The problem was, that my hubby is more of a purist.  The idea of diced celery adding "crunch" to his egg salad wasn't appealing.  I guess, in his mind, egg salad shouldn't "crunch."  I can understand that.  So, I changed the recipe up a little bit to fit our tastes.  It was a HUGE hit!!!

Now, this recipe makes quite a lot, but we are having it for dinner tonight AND lunch for the rest of the week.  You could easily have the recipe if you like.

Oh, and the toasted bread is a MUST!  Just trust me.  Try it.  You won't regret it.  ;)


"Egg-celent" Egg Salad

9 hard-cooked eggs
mayonnaise - to taste (I use 3 or 4 large tablespoonfuls)
1/4 tsp onion powder
1/2 tsp celery salt
1/2 tsp worcestershire sauce
1/8 tsp pepper


1.) Dice eggs.  (This is very important.  Don't "mash" them.  Trust me on this.  It makes ALL THE DIFFERENCE when it comes to good egg salad!) 
2.) Mix all ingredients together and refrigerate.
3.)  Serve on toasted bread.  YUM!  :)

Citrus Lane Box Subscription - April 2012 Box Review

www.citruslane.com

Yeah! The day my little one and I look forward to ALL MONTH LONG finally arrived! Our Citrus Lane box came today! If you have never heard of Citrus Lane, its a WONDERFUL subscription company that sends out a monthly box for your child - based on their age and gender. The boxes cost $25 a month (that INCLUDES shipping!) and they are filled with safe, fun products for you and your children to use and enjoy. Every month has a theme and this month's theme was "Bath and Bedtime Fun." (If you'd like to see my review on last month's box - theme: "Dining Out" - just click HERE.)



As I mentioned before, the boxes are based on your child's age, so a baby would not receive the same thing that a 2 year old would receive. My daughter is nearly 2, so the box we receive is a "toddler" box.



The first thing that greets you when you open your box each month is this lovely yellow tissue paper! I love the color yellow! Seriously, is there a "happier" color in all the world!!! (I save the tissue paper for fun art projects with my little one, like "stained glass" suncatchers.)



Rebekka's Menu Plan for Monday, April 16th through Monday, April 30th

Monday, 04/16 - Cube Steak and Gravy over Rice, Squash and Onions, Green Bean Fries
Tuesday, 04/17 - leftover Cube Steak dinner
Wednesday, 04/18 - Baked Mini Corn Dogs and Potato Chips
Thursday, 04/19 - Teriyaki Chicken, Jasmine Rice, Asian Veggies
Friday, 04/20 - Slow Cooker Pork and Beans, Rice, Jim'N'Nick's Cheese Biscuits
Saturday, 04/21 - light lunch, dinner at Olive Garden!  WooHoo!  ;)
Sunday, 04/22 - leftover Pork & Beans for lunch, leftover Olive Garden for dinner
Monday, 04/23 - Frances' "Momma's Chicken Pot Pie"
Tuesday, 04/24 - leftover Chicken Pot Pie
Wednesday, 04/25 - sandwiches
Thursday, 04/26 - Chicken Tamale Bake
Friday, 04/27 - Tortellini Bake
Saturday, 04/28 - leftover Tamale bake for lunch, Chili Tater Tot Casserole for dinner
Sunday, 04/29 - leftover Tortellini Bake for lunch, leftover Chili Tater Tot Casserole for dinner
Monday, 04/30 - Smothered Pork Chops, Mashed Potatoes, Lima Beans

(These are just my dinner plans - and lunches on Saturdays and Sundays.  For breakfasts, lunches, and desserts check below...)