Saturday, December 15, 2012

Key Lime Cupcake

I love these cupcakes.  They taste just like key lime pie and are so yummy!  I'm glad my sister only made the one batch though, because those things could be fatal to my figure lol

Key Lime Cupcakes

Adapted from Second Breakfast's Key Lime Cupcake

Makes 24 cupcakes


1 cup (2 sticks) butter, room temperature
3 cups all-purpose flour
4 tsp baking powder
1/2 teaspoon salt
1 cup plain Greek yogurt
1 teaspoon vanilla extract
Zest and juice of 8 key limes
2 cups granulated sugar
4 large eggs
Key Lime Frosting (recipe below)
Graham cracker crumbs, for garnish

Preheat oven to 350°. Line a 12-cup tin with cupcake papers.

In a medium bowl, whisk the flour with the baking powder and salt. In a small bowl, whisk together the yogurt, vanilla, and zest and juice. Set aside.

With an electric mixer, cream butter and granulated sugar until light. Add eggs one at a time, beating well after each addition. With mixer on low speed, add flour mixture in three batches, alternating with two additions of yogurt mixture.

Divide evenly among cupcake cups. Bake until a toothpick inserted in center of a cake comes out clean, 20 to 25 minutes. Cool 10 minutes in tin, then cool completely on a rack.

Frost the cupcakes.  Crush the graham crackers, then sprinkle over the frosted tops for garnish.

Key Lime Frosting

8 oz. cream cheese (1 bar), room temperature

½ cup (1 stick) butter, room temperature
Zest and juice of 2 key limes
1½ cups confectioners sugar
½ tsp pure vanilla extract

Whip the cream cheese and butter together with an electric mixer.  Add the other ingredients, and mix slowly, then faster, until combined.  Scrape into a pastry bag fitted with the tip of your choice, and pipe. 

Spaghetti with Jumbo Meatballs

This is one of our favorite dinners.  The meatballs are just delicious and who doesn't love spaghetti?!  I hope you enjoy it as much as we do!

Now, I know you're looking at the jar of spaghetti sauce and thinking, why didn't you make your own?  I have made my own in the past, but I just love love love the flavor of the Ragu sauce, so that's what I use.  You can make your own if you like =P

Spaghetti With Jumbo Meatballs


1 (24 oz) jar of your favorite Spaghetti sauce( Mine is Chunky Ragu Mama's Special Garden Sauce)
8 oz thin spaghetti noodles
2 cups chopped green and red bell peppers
1 medium onion, chopped
1 4 oz can sliced mushrooms
2 Tablespoons butter

For the Meatballs:

1 pound ground venison
1 pound ground pork sausage
1/2 cup bread crumbs
2 eggs
1/4 cup diced onions
1 teaspoon minced garlic
1 teaspoon onion powder
1 teaspoon garlic powder
1 Tablespoon dried oregano
1 Tablespoon dried parsley
1 teaspoon dried basil
1 Tablespoon salt
1/2 Tablespoon pepper

Directions For the Meatballs:

  • Preheat oven to Broil.
  • In a large bowl combine all the ingredients.  Use a 1/4 cup to measure the size of each meatball.  Roll the meatball loosley in your hands.  Do not pack them. It will make the meatball dry and tough.
  • Place meatballs on a baking sheet and broil until brown.  (about 8 minutes)
  • Then turn your oven down to 300 Degrees F.  Cook throughout 10 minutes.


For the Spaghetti:

  • Put a pot of water on to boil for your spaghetti.  When it is boiling, put  noodles inside and boil to al dente. Drain, set aside until sauce is done.
  • Saute your onions in butter in a medium skillet until they are caramelized.  Set aside, and saute bell peppers and mushrooms in EVOO.   
  • Once done, combine onions, bell peppers, mushrooms, meatballs, and spaghetti sauce in pot and bring to a boil.  When it is boiling, take off the heat and add your noodles.  Combine well.
Serve with garlic bread =)

Thursday, December 13, 2012

Asparagus Soup

My mom threw this together the other day while trying to use up some of the many  many many, did I say many? packages of asparagus we have left over from our harvest.  And did you know that the asparagus plant turns a beautiful shade of orange/brown/gold in the fall?  Well now you do =)  Anyway, this soup was so good, we'll be having it again. And again =)

Asparagus Soup


  • 1 to 1 1/2 pounds fresh or frozen asparagus (steam till tender)
  • 1 onion chopped (2 cups)
  • 2 cans (14/5 oz ) chicken broth; divided 
  • 6 Tablespoons butter
  • 6 Tablespoons all-purpose flour
  • 2 Teaspoons salt
  • 2 Pinches ground black pepper
  • 1 Can (12 oz) evaporated milk
  • 2/3 Cup sour cream


  • Place asparagus in steamer and steam till tender.
  • Bring onion and 1 can broth to a boil, reduce heat and let simmer until onions are tender.
  • Place asparagus and onion broth mixture in an electric blender and puree until smooth.
  • Melt butter in a pan, stir while adding flour, salt and pepper into the butter.  (do not brown the flour mixture). Cook about 2 minutes.  Stir in remaining can of chicken broth and stir until the mixture thickens or comes to a boil.
  • Stir the asparagus, onion puree, and milk into the saucepan.  Add the sour cream, stir until heated through, then ladle into bowls.  Enjoy!

Tuesday, December 11, 2012

Mint Chocolate Cookies

These cookies are so delicious.  I hadn't eaten an Ande's mint in years so when we decided to make these for Christmas baskets, it turned out to be a real treat.  The only downside was it was hard to stop at eating just one cookie!  Our 'taste test' lasted about a dozen lol.  It's a good thing this recipe makes about 4 and half dozen cookies!

Mint Chocolate Cookies


  • 2 3/4 cup flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter (room temperature)
  • 1 1/2 cup sugar
  • 1 egg
  • 1 teaspoon mint extract
  • 3 drops green food coloring (optional)
  • 1 bag of Andes mints (chopped)


  • Preheat oven to 375 degrees.
  • Sift the dry ingredients (flour, baking soda, baking powder, and salt) together and set aside.
  • In a large bowl, cream together the butter and sugar until smooth.  Beat in egg and mint extract.  Gradually blend in the dry ingredients.  I added 3 drops food coloring to give it a slight green tint, but you don't have to.  I'm not a big fan of food color so just a dab was enough for me.  It's entirely optional.  Mix until evenly colored.
  • Lastly, fold in the chopped Andes mints.
  • Roll rounded teaspoonfuls of the dough into balls, flatten (I used the lid of a mason jar), and place onto ungreased cookie sheets.
  • Bake for 8-10 minutes.  After removing from oven, let stand on sheet for about 2 minutes before moving them to a wire rack to cool.

Adapted from a recipe found here: Crafty Corner

Seen On Wicked Good Wednesdays Link Party

Monday, December 10, 2012

Frito Chili Pie

I just sat down to add a new dessert to the blog and realized I've been adding nothing BUT desserts! lol that's Christmas time for you!  I really don't sit around all day eating nothing but sweets.  So, here's a dish I made on Saturday for a Christmas tree ornament decorating party I had.  It was a lot of fun.  But this was the highlight for me. It'd been over a year since I'd had Frito and Chili.

Ornaments we made at the party =)

Frito Chili Pie 


  • 1 bag frito chips
  • 1 lb hamburger
  • 1 can (14.5 oz) tomato sauce
  • 1 package chili seasoning mix
  • sour cream (optional)


  • Brown 1 pound ground beef, drain excess fat.   Add tomato sauce and 1 package seasoning mix.  Stir and bring to a boil.  Cover, reduce heat, and simmer 10 minutes.  Stir before serving.

  • In a dish, spread a few frito chips on the bottom, then the meat sauce, then chips and cheese on top.  You can also add more chips as you eat, but that's entirely optional.  


Source: off the back of a package of Great Value Chili seasoning mix.

Sunday, December 9, 2012

Oreo Crush

This delicious cheesecake-like dessert will have you going back for seconds.  My sister makes this dish on special occasions and I'm so happy when she does!  It has Oreo's and cream cheese.  Who could ask for anything more?

This picture isn't 100% accurate as to how it will turn out.  I was all but finished with making it when I realized I was short 1 8oz tub of coolwhip.  So yours will have more white/height to it.  Even though I didn't have that cool whip it still turned out great =)

Oreo Crush


  • 1 Package Oreos
  • 1 stick butter
  • 1 (8 oz) cream cheese
  • 1 cup Powdered sugar
  • 2 (8oz) cool whip
  • 2 small boxes Instant Chocolate fudge pudding

Follow the directions in the order they come (by Layer):

1st Layer: 

Crush up the entire package of oreos.  Set 1/3 cup aside for later.
1 stick butter (melt)
Mix and press oreos and butter into a 9 x 13 pan.  This will be your bottom crust.

2nd Layer:

Cream until fluffy in a mixer cream cheese and powdered sugar.  Add 8 oz cool whip.  Once combined, spread on top of oreo crust.

3rd Layer:

Following the instructions on the box mix up your Pudding.  Be sure to beat at least 2 minutes.  Spread on top of 2nd Layer.

4th Layer:

Spread 8 oz cool whip on top of 3rd layer.

Sprinkle remaining oreos on top.

Chocolate Chip Cookies

As a kid, these were my favorite cookies, and honestly still are.  My Dad makes these and they'll always hold a special place in my heart.  They're so chocolatey and yummy I can't help but smile.  So pull up a chair and be sure to bring a tall glass of milk and share a cookie with me.

Chocolate Chip Cookies

Makes 60 cookies


  • 1 Cup Shortening
  • 1 Cup Brown Sugar, packed
  • 1/2 Cup Sugar
  • 1 Teaspoon Vanilla
  • 2 Eggs
  • 2 Cups All-Purpose Flour
  • 2 Teaspoon Baking Soda
  • 1 Teaspoon Salt
  • 2 Cups (12-ounce package) Chocolate Chips


  • Cream shortening, brown sugar, sugar, and vanilla until light and fluffy.  Add eggs and beat well.  Combine flour, baking soda, and salt.  Add to the creamed mixture.  Stir in chocolate chips.  
  • Drop by teaspoon onto ungreased cookie sheet. Bake at 350 Degrees for 8 to 10 minutes or until cookies are light brown.


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