Raspberry Angel Food Cupcakes

July 26, 2012 in Jessica, kid friendly, LIghter Side, Sweets

I’m about to confess a baking sin. Are you ready? I used a box mix for part of this recipe.

I know, I KNOW, but everything that dresses this little cupcake up and makes it taste like heaven is made from scratch and I had about eight people from work today ask me for this recipe. So, cut yourself some slack and pick up a box of Betty Crocker Angel Food cake mix and put the effort into making the raspberry filling and sugar glaze from scratch. Trust me, it’s delicious. And at under 150 calories per cupcake you don’t have to feel to guilty about it.

Here’s how you do it:

Recipe modified from foodandwine.com

Ingredients:
1 box of angel food cake mix (I used Betty Crocker)

Filling:
2 cartons of fresh raspberries (about 3 cups)
1/4 cup and 1 tbsp of sugar
teaspoons of cornstarch dissolved in 4 teaspoons of water

Glaze:
1 1/2 cups of powdered sugar
1 1/2 tbsp melted butter
3 tbsp of water
pinch of salt

Directions:
1. Start with the filling. It will have to sit in the fridge for an hour.
2. Pour 3/4 of the raspberries and the sugar into a sauce pan over medium high heat.
3. Cook the berries down until they’re nearly almost liquid.
4. Strain the mixture and throw away the seeds.
5. Put the strained liquid back on the stove on medium high heat and toss in the rest of the raspberries and the dissolved cornstarch in water, stirring as you add the cornstarch.
6. Cook until thickened (about 3 minutes).
7. Put in the fridge to cool for 45 minutes to an hour.

8. Mix the angel food cake according to directions and divide into cupcake liners. Mine easily made 24+.
9. Bake at 350 for about 15-20 minutes until golden brown on top.
10. Let cupcakes cool.

11. Time to fill ‘em. Using a wooden skewer, circle out about a dime-sized hole in the center of each cupcake.
12. Pipe the filling in, or use a small spoon to fill the cupcakes with the raspberry mixture.

13. Glaze time! Mix all the glaze ingredients together. Mine was really thick after I did this, so I popped it in the microwave for about a minute and a half, stirring every 30 seconds. The glaze will harden quickly once it’s out, so use a spatula to put a little glaze over the filling spot in each one first, then go back and spread the rest over the tops the best you can. It’s ok if it gets flakey, it’s still yummy!

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Creamy Garlic Pasta

July 25, 2012 in Cassie, Dinner, kid friendly, Vegetarian

I told Jessica to post her latest baking creations because I didn’t have anything good to share. But then I made this for dinner tonight, approximately 30 minutes ago, and I’m already posting about it.

That should be a good indication as to why you should make this. Because it’s fantastic. Plain and simple.

I served it up with broccoli and I think that’s what made it complete.

It’s creamy, garlic-y, cheesy and filling. It’s a super easy, under 30 minutes to prepare, dinner!

Here’s how to make it!

recipe adapted from The Cheese Pusher

Ingredients

2 tsp olive oil
4 cloves garlic, minced
2 tbsp butter
1/2 tsp pepper
3 1/2 cups chicken stock
1/2 lb spaghetti
1 cup grated parmesan cheese
1/2 cup heavy cream

Directions

In a large saucepan, combine the olive oil, garlic and butter. Allow to simmer for 1-2 minutes until fragrant. Add in the pepper.

Pour the chicken stock into the sauce pan and mix to combine. Turn the heat up to high and once the mixture is boiling, add the pasta and boil according to the package directions.

Once pasta is prepared, do not strain, and add in the parmesan cheese and heavy cream. Serve immediately.

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Chicken Tostada Salad

July 24, 2012 in Cassie, Dinner, Salad

This is a nice refreshing salad that actually fills you up. I cooked the chicken in the crockpot with some lime juice, a jalapeno and chicken broth to give it a nice flavor. The lime vinaigrette is great, but I suggest making it in advance so it has a chance to marinate.

Here’s how to make it!

Ingredients:

Lime vinaigrette:

Grated zest and juice of 2 limes
1 clove garlic, minced
Salt and freshly ground pepper
2/3 cup olive oil

Salad:

1 can black beans, drained and rinsed
2 cups corn
2 cups diced tomatoes
4 canned green chilies, chopped
1/4 cup olive oil
4 corn tortillas, each 6 inches in diameter, halved
1 small head romaine lettuce, cut into bite-sized pieces
2 cups shredded cooked chicken (cooked in chicken broth, juice of a lime and a sliced jalapeno)
1 avocado, peeled, pitted and sliced

Directions:

Make the vinaigrette: in a bowl, whisk together the lime zest and juice, garlic, 1/4 tsp. salt, and 1/8 tsp. pepper. Add the oil in a thin stream, whisking constantly until the vinaigrette is smooth.

Transfer 3 Tbsp. of the vinaigrette to a large bowl and add the beans, corn, tomatoes, and chiles; mix gently. Reserve the remaining vinaigrette. Let the mixture sit for at least 10 minutes or longer.

Meanwhile, in a frying pan, warm the olive oil over medium-high heat. When it is hot, slip 3 tortilla halves into the oil and cook until golden and almost crisp, 1-2 minutes. Using tongs, transfer to paper towels to drain. Repeat with the remaining tortilla halves.

Add the lettuce to the reserved vinaigrette and toss to coat. Spoon the salsa over the lettuce, top with the chicken and avocado. Serve with the tortillas.

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Lasagna

July 16, 2012 in Dinner, Jessica, kid friendly, Main Dishes

My best friend had a baby on Friday, so I decided to make lasagna in celebration. I cooked one to share between our family and her’s, and then two more for each of our freezers. It’s always good to have some extra food at the ready when the days get busy. I was happy with how this one turned out, as was the whole family!

Here’s how you do it:

Adapted from McCormick‘s.

Ingredients:
1 box lasagna noodles
2 containers (15 oz each) of low fat ricotta cheese
2 cups of shredded skim mozzarella cheese
2 eggs
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 teaspoon parsley flakes
1 teaspoon salt
1/2 teaspoon ground black pepper
1.5 jars of spaghetti sauce (I use Newman’s marinara because the ingredients are all good and it is the closest thing I’ve found pre-made to tasting like my husband’s homemade sauce).
Parmesan cheese to taste
A pound or so of lean hamburger meat

Directions:
1. Preheat the oven to 350.
2. Brown the hamburger meat, drain the fat and set aside.
3. Mix together ricotta cheese, eggs, 1 1/2 cups of mozzarella cheese, garlic powder, Italian seasoning, parsley, salt and pepper.
4. Mix the spaghetti sauce with the hamburger meat.
5. In a 9×13 dish, spread a layer of sauce on the bottom.
6. Put a layer of uncooked lasagna noodles on top.
7. Layer the cheese mixture, then sauce, then noodles, then cheese, sauce, noodles, sauce.
8. Sprinkle the rest of the mozzarella cheese on top and add Parmesan cheese to taste.
9. Cover with foil and bake for 45 minutes.
10. Uncover and bake for 10 more minutes. Serve.

*Note: If you freeze this dish, make sure it’s completely thawed before baking.

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Chicken and Dumplings

July 6, 2012 in Cassie, Dinner, Main Dishes, Slow Cooker

Sure. I live in Pittsburgh where we’re currently experiencing a heat wave of sorts.

Sure, it was 96 degrees today.

Sure, it’ll be almost 100 degrees the next two days.

But! I needed comfort food.

If it’s any consolation, I made this in the slow cooker, so it didn’t heat up the kitchen too badly.

And it’s so good! I mean, how can you not love it? Fried dumplings? Shredded chicken? Garlic-y chicken broth? Carrots and potatoes?

Yes, please.

Here’s how to make it!

recipe is original

Ingredients

For the stew:

1/2 onion, chopped
4 garlic cloves, minced
2 tablespoons butter
1 cup chopped carrots
1/2 cup chopped celery
1 tsp thyme
4 cups chicken broth
4 or 5 potatoes, cubed, skins on
2-3 boneless, skinless chicken breasts
dash of pepper
1/4 cup dry sherry (optional)
1/4 cup whole milk

For the dumplings:

2 cups flour
1 tbs baking powder
1 tsp sea salt
4 tbs butter
1 cup half and half or whole milk
1 1/2 cups chicken broth

Directions

In a saucepan, melt butter. Saute garlic and onions until fragrant, about 3 minutes. Scrape into a slow cooker. Add in remaining ingredients, except for the milk. Cook on low for 5-7 hours. Using a fork, shred the chicken. Add in the whole milk prior to serving.

To make the dumplings:

Mix all the ingredients together except for the broth. In a large skillet, pour in the chicken broth. Using your hands or spoons, create the dumplings and drop them into the simmering broth. Cook for 5-7 minutes, turning half way through. Check to make sure the dumplings are cooked through and no longer doughy.

Place dumplings on top of stew. Serve.

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