Snickers Cupcakes

Because who doesn't like snickers? 

Ingredients:

For the cupcakes:

• 1 package of devil's food cake mxi
• 1 (5.9 oz) package of instant chocolate pudding mix 
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs, lightly beaten
• 1/2 Cup warm water
• 1 1/2 TSP vanilla
• 24-30 frozen mini snickers

For the frosting:

• 2 sticks unsalted butter, room temperature + 1/2 Cup unsalted butter, room temperature
• 2 TSP vanilla extract
• 3 1/2 Cups confectioners sugar 
• 1/2 Cup caramel topping, plus more for drizzle
• 1/4 TSP salt 

Directions:

For the cupcakes:

1. Make sure the snickers mini's are frozen
2. Preheat oven to 350 degrees, and line 2 (12 cup) muffin tins with cupcake liners
3. In a large bowl, mix the cake and the pudding mix with sour cream, oil, eggs, vanilla and water. 
4. Divide the batter into the cupcake liners
5. Place a frozen mini snickers into the center of each unbaked cupcake, and make sure it is fully covered by batter. 
6. Bake for 20-22 minutes
7. Cook fully before frosting

For the Frosting:

1. Cream the butter, add the vanilla, salt and caramel until well combined 
2. Add the sugar gradually while mixing until mixed completely
3. Add more caramel if desired, or add more sugar if desired. 
4. Frost the cupcakes, and top with crushed or chopped frozen mini snickers

Lemon Blueberry Cake

Ingredients: 

For the Cake:

• 1 Cup unsalted butter, softened 
• 1 1/4 Cups granulated sugar
• 1/2 Cup light brown sugar
• 4 Eggs
• 1 1/2 TBSP vanilla extract
• 3 Cups flour + 1 TBSP 
• 1 TBSP baking powder 
• 1/2 TSP salt
• 1 Cup buttermilk
• 3 Medium lemons (Use juice and zest) 
• 1 1/2 Cups of FRESH blueberries

For the Frosting:

• 8 oz full fat cream cheese, softened 
• 3 1/2 Cups confectioners sugar (powdered) 
• 1/2 Cup unsalted butter, softened 
• 2 TBSP heavy cream
• 1 TSP vanilla extract
• Pinch of salt 

Directions:

For the Cake: 

1. Preheat the oven to 350 degrees, and grease three 9x2 inch cake pans
2. In a medium bowl, beat the butter and cream with both granulated and brown sugar. 
3. Add in the eggs and vanilla, mix until well combined and set aside. 
4. In a large bowl, mix the flour baking powder and salt. Add half of the dry ingredients with the wet ingredients, and then mix. Repeat with the second half of mixture. 
5. Add the buttermilk, lemon zest and juice, and mix. 
6. Toss the blueberries with the 1 TBSP of flour, and fold into the batter. 
7. Do NOT over mix the batter. It should be very thick and sticky.
8. Distribute batter evenly into the cake pans and bake for 21-25 minutes. 
9. Let cake completely cool before frosting. 

For the Frosting:

1. In a large bowl, beat together the cream cheese and the butter until smooth.
2. Add the confectioners sugar, heavy whipping cream, vanilla extract and salt. 
3. Beat until desired texture 

Building the cake:

1. Trim the tops of two of the three cakes to create flat surfaces for stacking. (If your cake seems thinner, this won't be needed. I didn't trim mine, and it still stacked pretty well)
2. Frost the top of the first trimmed cake and then stack the second layer on top of it. Frost the top of the second layer, and then place the last cake on the top. 
3. Frost the top and sides of the cake, and then top with blueberries as desired. 

Cupcake Dinner

*This makes a total of 8 cupcakes*

What You'll Need:

• 1/3 Cup Panko crumbs
• 1/3 - 1/2 Cup chopped onions 
• Salt
• Pepper
• Garlic Powder
• Hamburger Seasoning (of your choice)
• 1 large egg
• 1/2 Lb. Beef
• Mashed potatoes (prepared packaged or homemade) 
• Parsley flakes
• Shredded cheese (optional) 
• BBQ Sauce (optional) 

Steps:

1. Pre-heat the oven to 350 degrees
2. In a large bowl, mix together the first 7 ingredients by hand.
3. Create 8 large meatballs from the mixture, and press each meatball into a heavily greased muffin tin. Press them into each tin as compact as possible to get the best "cupcake" shape. 
4. If using cheese, sprinkle top of each cupcake with the cheese and then bake for 35 minutes. 
5. "Frost" each meat cupcake with mashed potatoes (if you don't have a piping bag, use a ziplock bag and cut the corner), and sprinkle with dried parsley and then drizzle with BBQ sauce of your choice.  

 

Strawberry Pretzel Salad

What you'll need:

• 3 Cups Crushed Pretzels
• 1/2 Cup Softened Butter
• 1 Cup Granulated Sugar + 3 TBSP 
• 1 Cup Crushed Pecans
• 12 oz Cool Whip (1 1/2 tubs) 
• 1 (8oz) Package of Cream Cheese
• 1 Large Package of Strawberry Jello
• 2 Cups Hot Water
• 2 (10oz) Bags of Frozen Strawberries

Steps: 

1. For the bottom layer, mix pretzels, pecans, butter and 3 TBSP of sugar together. Press onto a lightly greased 9x13 pan (I actually used two smaller ones), and bake at 350 degrees for 10 minutes. Set aside to cool.
2. In a large bowl, mix together cool whip. sugar and cream cheese and spread over the cooled bottom layer.
3. In another large bowl, mix the jello and hot water together. Add the strawberries and let the jello slightly thicken.
4. Spoon jello over the cool whip layer, and place in the fridge to chill for at least 2 hours.
5. Enjoy :) 

   

   First layer

   

   Second Layer

   
   Third Layer 

   

   

Dulce De Leche Carrot Cake

For the cake:

• 1 (14oz) can Dulce De Leche, 1/4 Cup removed
• 1 cup olive oil
• 1/2 cup applesauce
• 1/2 cup white sugar
• 4 eggs
• 2 tsp vanilla extract
• 1 tbsp lemon juice
• 2 cups bread flour
• 1/2 cup white flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp nutmeg
• 2 cus grated carrots, packed firmly
• zest of 1 orange

Frosting:

• 1/2 cup salted butter, softened
• 8oz cream cheese
• 1/4 cup dulce de leche
• 3 tbsp heavy cream
• 1 tsp vanilla
• 4 cups powdered sugar
• 3/4 cup pecans, chopped (plus extra for the sprinkles)

Cake Steps:

1. Preheat the oven to 350 degrees
2. Whisk together dulce de leche (other than 1/4 of the can), olive oil, applesauce, sugar and eggs. 
3. Add vanilla extract and lemon juice, and mix.
4. In a separate bowl, whisk the flours, baking powder, soda, salt, cinnamon, ginger and nutmeg.
5. Fold the flour mixture into the dulce de leche mixture and add the carrots and orange zest. Mix well, and spoon into two greased pans. 
6. Bake for about 25-30 minutes, and cool completely. 
7. With a knife, flatten the top of one of the two cakes, and then frost the top of it as the filling between the two layers.
8. Add the second cake on top of the frosted layer
9. Completely frost, and sprinkle with pecans. 

Frosting Steps:

1. Mix the butter, cream cheese and left over dulce de leche until smooth and fluffy. 
2. Add 1 cup of powdered sugar and beat until smooth.
3. Add heavy cream and vanilla and continue to mix. 
4. Add remaining powdered sugar and beat until smooth.

Vegetarian Zucchini Casserole

What You'll Need:

• 4 medium zucchinis chopped
• 1/2 onion chopped
• 1 1/2 cups grated carrots
• 1 cup cheddar cheese + some extra to sprinkle the top
• 1 box of savory herby stuffing mix
• 1/2 cup melted butter
• 1 can of cream of mushroom (if not vegetarian, use cream of chicken) 
• 2/3 cup sour cream 
• Salt and pepper 

Steps: 

1. Pre-heat the oven to 350
2. In a LARGE bowl, mix together the zucchini, onions and carrots
3. Add the stuffing mix (leave about 1/4 cup left over), butter and cheese
4. Add the cream of mushroom and sour cream
5. Sprinkle with salt and pepper and then mix well
6. Spoon mixture into a small casserole dish 
7. Sprinkle remaining crumbs of stuffing mix 
8. Sprinkle with cheese
9. Bake for 1 hour (or until bubbling at the edges and golden at the top)

Cake Batter Ice Cream Cupcakes

What You'll Need:

• 1 box yellow cake mix, and ingredients listed on the box.
• Cup cake liners
• Cake batter ice cream (set out so that it's softened, but not melted). 
• Cool whip or homemade whipped cream
• Sprinkles (optional)
• Chocolate Sauce (optional)

Steps: 

1. Bake the cupcakes in cupcake liners according to package, and let cool.
2. Slice the top of the cupcake off to make it flat, and keep the cut-off top to the side.
3. With a knife, cut a circle about 2/3-3/4 way down the cupcake, but do not cut all the way through or else the ice cream will melt right through the liners. 
4. Using a spoon, scoop out the center of the cupcake. (You can munch on the scooped out insides later when you're waiting).
5. Fill the cup cake hole with as much ice cream as you can! Smooth it out over the top to help the "cupcake lids" stick. 
6. Close with the lid, and immediately put into the freezer. 
7. Repeat for all cupcakes. 
8. Freeze for 1-2 hours, or until the cupcakes feel solid, and you can lift them by the top without the lid coming off. 
9. Top with whipped cream, sprinkles and chocolate sauce (optional). 
10. Enjoy! 

Homemade Apple Pie Filling

What You'll Need:

• 3-4 Apples
• 1/4 Cup Cornstarch
• 1/2 Cup Confectioners Sugar
• 1/2 Cup Brown Sugar
• 1 TBSP Lemon Juice
• 2 Cups Water
• 1 Tsp Cinnamon 
• 1/4 Tsp Nutmeg

Steps: 

1. Pre-heat the oven to 350 degrees. 
2. Peel and chop the apples. Toss with lemon juice and then put in the fridge. 
3. In a saucepan, mix both sugars, cinnamon, 1/4 tsp of nutmeg.
4. Add water and cornstarch until it boils. Mix frequently or sugar will melt and burn at the bottom. 
5. When the sugar mixture is at a boil (see picture below), add the apples and mix until apples are fully coated. 
6. Reduce the heat to low, and let the sugars soak into the apples for about 10 minutes. 
7. Either put filling into pie crust and bake, or store filling in jars or cans in the refrigerator! 

Sugars, nutmeg and cinnamon 

Mix with water and cornstarch until thickened 

Add apples!

Store in jars! 

Creamy Pesto Flatbread Pizza

What You'll Need:

• 4 TBSP Cream Cheese
• 1 1/2 TSP Pesto (Homemade or store bought)
• 2 TSP Milk
• 1/2 Cup Shredded Parmesan + 2 tsp 
• 1 Cup Shredded Mozzarella + 1/2 cup
• Dried Oregano 
• 2 Cups shredded chicken (cooked, seasoned with garlic powder) 
• 2 Flatbreads

Steps: 

1. Pre-heat the oven to 425 degrees.
2. In  a large bowl, mix together cream cheese, pesto, milk, and 2 TSP of parmesan. 
3. Add chicken to the mixture
4. On the flatbreads, sprinkle 1/4 cup mozzarella onto each flat bread. 
5. Evenly divide the chicken mixture between the two flatbreads and spread, but leave a little space for the crust! 
6. Sprinkle with dried oregano
7. Top each flatbread with 1/2 cup mozzarella, and 1/4 cup of parmesan. 
8. Bake for 10 minutes, and then turn off heat.
9. Keep flat breads in the oven for another five minutes. 
10. Enjoy! 

Meatball Recipe

What you'll need:

• 2 lbs. ground beef or turkey
• 1/3 large onion
• 2 cloves of garlic, minced
• 3/4 cup italian bread crumbs
• 2 eggs
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano 
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chicken broth
• 1/2 tsp crush red pepper flakes
• 2 tbsp olive oil
• 2 tbsp worcestershire sauce

Steps: 

1. Pre-heat the oven to 400 degrees
2. On medium heat, put olive oil in a skillet until hot. 
3. Add onion, garlic, thyme, oregano, salt, pepper and crushed red pepper flakes until onions are lightly browned 
4. Add worcestershire sauce and chicken broth. Mix and cook until most of the liquid is evaporated. 
5. Remove from heat, and let it cool until it is room temperature.
6. In a bowl, mix together the meat, eggs, breadcrumbs and cooled onion mixture. 
7. Make desired size meatballs from the mixture, and place on a greased baking sheet. 
8. Bake for 35-45 minutes.
9. Add to favorite pasta or sandwich. 

I made meatball subs! Nummy! 

Parmesan Sausage Stuffed Pepper

What you'll need:

• 1 cup of uncooked brown rice
• 4 large green bell peppers
• 2/3 large onion, diced
• 3 tsp olive oil, separated (1 tsp and 2 tsp)
•  8 oz turkey sweet italian sausage 
• 1/2 tsp dried oregano
• 1/2 cup grated parmesan cheese
• Shredded Mozzarella for topping (1/2-1 cups depending on preference)

Steps:

1. Cook rice according to package, set aside
2. Pre-heat oven to 375 degrees 
3. Hollow out the bell peppers and place into a lightly greased pan. Save the insides of the peppers, remove the seeds, and dice the remains. 
4. Heat 2 tsp of olive oil in a large skillet, and sautee the diced green peppers and onions until it begins to brown. DO NOT BROWN. Set aside in a bowl, and add the remaining tsp of olive oil.
5. In the skillet, brown the sausage until fully cooked and ground. Drain.
6. Add the peppers and dried oregano to the sausage, and mix. Let it sit for two minutes. 
7. Add rice and parmesan to the sausage, and mix. Season with salt and pepper.
8. Stuff each pepper with meat, and then bake for 30 minutes.
9. Remove from oven, top each pepper with mozzarella, and return to oven for 10-12 minutes (or until cheese melts). 

Link to original recipe: http://www.kalynskitchen.com/2010/09/recipe-for-stuffed-green-peppers-with.html

Mini Deep Dish Pizzas

What you'll need: 

• Mild Italian Ground Sausage
• Shredded Mozzarella 
• 1 Green Bell Pepper
• Pepperoni 
• Tomato Sauce
• Italian Seasoning 
• Oregano
• Pie Crust (Homemade recipe link at the bottom of this page, but store bought works too) 

Steps:

1. Lightly grease the pie pan, and pre-heat the oven to 350 degrees. 
2. Cook the ground sausage and set aside. 
3. Slice the pepperoni's into small pieces and chop the bell pepper into small chunks. 
4. Roll out the pie crust, and cut out four circles of the crust and put them into the pie pan. 
5. Put about 1/2-1 tbsp of tomato sauce and spread around the bottom of the crust. Sprinkle with cheese.
6. Put about 1-2 tbsp of the ground sausage on top of the sauce/cheese. Sprinkle with cheese.
7. Cover the sausage with the pepperoni slices. Sprinkle with cheese.
8. Put the green peppers on top of the pepperoni layer. Sprinkle with cheese.
9. Close the pies with the remaining crust, and make sure to pinch the sides to keep it attached to the bottom crust.
10. Put about 1/2 tbsp of tomato sauce and spread on the top of the mini pies, and then cover with cheese.
11. Sprinkle with italian seasoning, and oregano. 
12. Bake for 20-25 minutes. 

Homemade Pie Crust:

http://www.thegraciouspantry.com/how-to-make-clean-eating-pie-crust/

Grilled Salmon Kabobs

What You'll Need:

• Salmon Fillets (1 filet per kabob) 
• 2 thinly sliced lemons
• Seasonings of your choice (I used cayenne, crushed red peppers and sesame seeds) 
• Skewer sticks (two per kabob)
• Olive oil
• Cooking spray

Steps:

1. Soak the skewer sticks one full hour before cooking. It keeps the sticks from burning in the grill.
2. Put a little bit of olive oil on each fillet, and then season.
3. Cut each salmon fillet into 4-5 even pieces. 
4. CAREFULLY put the salmon into the skewers, with a thin lemon slice in-between each piece of salmon. The skewer should start and end with salmon.
5. Spray the inside of the grill with cooking spray, and then grill the salmon kabobs. 
6. Flip every 5ish minutes until it is fully cooked, but be careful because they can fall apart easily!

One of mine fell apart when flipping, but I did my best to save it! 

Yum Yum yum! 

Here's the recipe that I mimicked :

http://www.skinnytaste.com/2013/06/these-lovely-grilled-salmon-and-lemon.html