Yield: Icing for 24 cupcakes
2 sticks unsalted butter, softened
3-4 c confectioners' sugar, sifted
1 T vanilla extract (clear vanilla if icing color intended to be white)
4-6 T heavy cream or milk
1) In a large stand mixing bowl, mix butter on a medium speed until fluffy.
2) Slowly add in sugar. **Make sure the sugar is sifted!! I made this mistake once and you will not get smooth icing without sifted sugar**
3) Continue mixing until well blended.
4) Add vanilla. Mix well.
5) Slowly add in cream or milk. Blend on low speed until mixed through.
6) Beat at high speed until frosting is smooth and fluffy.
3lbs beef stew meat
2 10.5 oz cans cream of mushroom soup
4 1.34oz packets of brown gravy mix
2 beef bullion cubes
2 c water
1 small onion, chopped
My dad first made this recipe for our family from a cookbook for firefighters when I was growing up. Over the years we have made it for cross country pasta pot-luck parties, Sunday family dinners, and taken it to many friends who needed a warm meal. I've modified it slightly, upping the protein, reducing the fat, and adding the veggies, but this doesn't take anything away from how delicious it is! This also freezes really well as individual portions, in case you don't have 9 people to feed!
2 16 oz tubes 93/7 ground turkey
1 16 oz box spaghetti, whole wheat, angel thin
2 jars red pasta sauce
2 zucchini, diced
1.5 c mozzarella cheese
1) Brown turkey in a large skillet over medium heat.
2) Meanwhile, cook spaghetti according to package instructions, drain and set aside.
3) Preheat oven to 350 degrees.
4) Add sauce and zucchini to turkey and mix.
5) In a greased 13x9 pan, spread half of the spaghetti, top with half of the sauce mixture, and repeat with the remaining.
6) Cover and bake for 40 minutes.
7) Top with cheese and bake for an additional 5 minutes or until cheese is bubbling.
8) Let stand for 10 minutes and serve in squares.
Well this weekend it was 82 degrees out, which for a September in Texas is our autumn equivalent of 65 with red, orange, and yellow leaves falling gently from the sky. I immediately pulled out everything maroon, olive, and gold from my decorations and purchased everything pumpkin flavored at the grocery store. I also felt a strong need to transition our weekly menu from light summer salads and fish to the hearty comfort foods I'd been missing. This easy weeknight meal will hit the spot with everyone around the table and is great for leftovers!
Serves: 6 heaping servings
1 T olive oil
1 c onion, chopped
1 c green pepper, chopped
1 lb ground turkey
1 lb ground turkey breakfast sausage
1 T garlic, minced
1/2 T chili powder
1 T cumin
1 14.5 oz can diced tomatoes with chilies
1 8 oz can tomato sauce
2 c water
1 15.5 oz can kidney beans, drained & rinsed
1.5 c shell cut pasta, dry
2 c shredded cheese, Mexican, divided
Makes 1 serving
1/3 rolled oats
1/3 unsweetened almond milk
1/2 serving (5.3oz cup) Dannon Light & Fit Greek Toasted Coconut Vanilla Yogurt
1/2 c blueberries
1/4 c coconut, if desired
1) In a mason jar, combine oats, milk, yogurt and mix well.
2) Top with blueberries and cover. Refridgerate overnight.
3) In the morning, top with coconut or just grab and go!
This hearty meal will feed your family for nights and takes just minutes to prepare! Buon Appetito!!
Makes 4 large servings
1 medium butternut squash, peeled, cubed
1 lb ground chicken sausage, sweet Italian
1/2 32 oz jar vodka sauce
1 package tri-colored gnocchi
1 c Parmesan cheese, grated
1) Bring a medium pot of water to a boil. Add cubed butternut squash to boiling water and cook for ~7 minutes or until tender. (Similar to making mashed potatoes!) Drain and set aside.
2) Meanwhile, in a greased pan, cook ground sausage until cooked through (~10 minutes). Set aside.
3) In a saucepan, heat vodka sauce. Add to sausage.
4) Cook gnocchi according to package directions (~3 minutes).
5) Build plates - gnocchi, topped with sausage/sauce, topped with squash, topped with Parmesan cheese and serve immediately.
Dreaming of Chinese food, but don't want to pay the cost ($$$ and calories)?? Try out this light and easy substitution that is sure to hit the spot of any craving!
Makes 2 large servings
1/2 lb beef, lean sirloin, thinly sliced (ALSO DELISH WITH CHICKEN!)
2 1/2 T cornstarch, divided
2 tsp canola oil
1 c chicken broth, reduced sodium, divided
4 c broccoli
1 T ginger powder
1 T garlic, minced
1/4 c water
1/4 soy sauce, low sodium
1) In a small bowl, toss beef with 2 T cornstarch
2) Heat oil in a wok or deep pan over medium-high heat. Add beef, cooking until medium-well done (~5 minutes). Transfer beef to a separate plate.
3) Add 1/2 c broth to wok with broccoli. Cover and cook, stirring occasionally, until broccoli is almost crisp (~4 minutes).
4) In a small bowl, stir together ginger, garlic, water, soy sauce, remaining 1/2 c broth, and remaining 1/2 T cornstarch until well blended.
5) Add soy sauce mixture to wok, reducing heat to medium-low. Bring to a simmer, continuously stirring until slightly thickened (~2 minutes).
5) Return beef to wok and toss to coat.
6) Serve immediately.
(Modified from Weight Watchers)
The aroma of this dish filling your home will have you dreaming of fall colors, football, and turkey! But it is also a perfect twist on a 4th of July American favorite, apple pie. Regardless of the season, this will be a hit with all of your guests!
3/4 c butter, softened
1 3/4 c rolled oats
1 1/2 c flour
1/4 tsp baking soda
1 c brown sugar
2 1/2 c apples, sliced & peeled (~2 large apples)
2 T butter, melted
1/2 c sugar
1 tsp cinnamon
1) Preheat oven to 350 degrees and grease with cooking spray a 9x9 pan
2) In a large mixing bowl, combine softened butter with rolled oats. Using a pastry blender (or knife and fork), cut the butter into the rolled oats until small (pea-sized) crumbles begin to form.
3) Slowly add in other crust/topping ingredients, continuing to cut the mixture into crumbles. (Final product should look as shown below.)
4) In a medium bowl, mix together filling ingredients.
5) Pour half of the crust/topping crumbles into the baking pan. Using a fork, press crumbles until packed tightly into the bottom of the pan.
6) Spread filling evenly over crust in the pan.
7) Pour the remaining half of the crust/topping crumbles over the filling. Similarly to the crust, using a fork, press crumbles until tightly packed.
8) Bake for 30 minutes.
9) Allow bars to cool before cutting, but may be served warmed.
This is the perfect summer-time dessert. It is light, full of flavor, and just as refreshing as the tropical drink we all enjoy!
1 box yellow cake mix
1 8oz can crushed pineapple in juice, undrained
1/2 c water
1/3 c coconut oil
2 T coconut rum, divided
1 container whipped white frosting
1 7oz bag coconut flakes, sweetened
12 maraschino cherries, if desired
1) Preheat oven to 350 degrees. Spray two 8-inch round cake pans with cooking spray
2) In a large bowl, combine cake mix, pineapple, water, oil, eggs, and 1T rum. Mix with a hand mixer on low for two minutes. Pour into cake pans.
3) Bake as directed on cake mix box.
4) Allow cake to cool completely, about one hour
5) Stir remaining rum and coconut flakes into frosting in a medium size bowl.
6) Place one cake layer on serving plate. Spread 1/4 frosting onto cake top. Top with second layer of cake. Frost top and side of cake with remaining frosting.
7) Store loosely covered in the refrigerator. Garnish with maraschino cherries, if desired just before serving.
*Note: Modified from Betty Crocker
My Grandpa was notorious for always asking what the plan was for our next meal, often times while
we were eating our current meal. I think that is where I got my love for having a good plan from :) One of his favorite meals was breakfast. Whether it was cinnamon toast in bed, hard boiled eggs on the balcony, or waffles at the kitchen table, he always made us feel like the queen when we dined with him. In honor of Father's Day this weekend, I wanted to share his waffle recipe. I promise, this one will not disappoint!!
Makes 8 Belgian waffle size
2 c sifted flour
3 tsp baking powder
1 tsp salt
2 T sugar
2 egg yolks, beaten
1 3/4 c milk
1/3 c vegetable oil
2 egg whites, beaten until stiff