Pink Lemonade Cupcakes

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Ok so the caption says Spring on the photo!  Technically it’s Spring here in MN.  However, someone forgot to tell Mother Nature that it included the state with 10,000 lakes.  Today I think we may have hit 30 degrees, but it’s cold out.  There’s a ton of snow on the ground.  The kids actually had Spring pictures at school this week.  I wasn’t sure if I should dress them in a sweater or go for the “warm outside look even though it’s not”!!!!

Anyways, I had some extra time on  lunch break today so I decided to make the Lemonade cupcakes I had sitting in my cupboard.  I usually try to do these kinds of baking fun stuff when the kids are home, but I went against that today and made them alone.

These were home made, just not home made in the real sense.  I made them at home but the mix came from a box!!  And so did the frosting!!  Sometimes a girls has to do what a girl has to do.  And I’m not a trial and error kind of person when it comes to baking AT ALL.  Some day maybe, but I’ll leave that to my other cooking/baking buddy (if she ever finds herself back on here again uh hmmmm..).  I’ll do it with cooking and trying new dinners, but not this.

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These are super pretty, super Springy, super easy.  How can’t they be..Just open the box, follow the directions and you have your house smelling good!

I used a box of Better Crocker Pink Lemonade Cake mix.  Used the ingredients on the back of the box.  Filled my pipping tool with store bought whipped frosting and tried my hardest to get it on there half way decent!!

For those of you that live in the warmer parts of the country/world, Happy Spring.  For those of us that are here in MN or any other state that is cold enough to keep snow on the ground until June, well happy Marchember!

Two Girls Cooking – Patricia 😉

Source

Betty Crocker Box cake mix

Slow Cooker Buffalo Chicken Chili

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I’m a huge chili fan.  It’s a great meal to make during these crazy MN winter days.  I love to try new varieties as well, so when I saw buffalo chicken chili I knew this was going to be good.  I wasn’t sure if the family was going to like it, but I knew I would.  If you ask why the family wouldn’t like it, well, there’s those big orange things in it.  And then the little black beans.  Oh and I did add some chopped onion.  (Craig made a sandwich for dinner!!).

Here’s what you need:

Reynolds™ Slow Cooker Liners – I didn’t use these

2 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces (I used the rotisserie Oscar Meyer cut up chicken 2 containers)
1 large onion, chopped (about 1 cup)
2 medium stalks celery, sliced (about 1 cup) – I even left the celery out for the picky people
2 medium carrots, chopped (about 1 cup)
1 can (28 oz) Muir Glen® organic diced tomatoes, undrained – I used a jar of salsa instead to give it more flavor since I’m not a huge tomato fan
1 can (15 oz) Progresso® black beans, drained, rinsed
1 cup Progresso® chicken broth (from 32-oz carton)
2 teaspoons chili powder
1/2 teaspoon salt
1/4 cup buffalo wing sauce (from 12-oz jar) (I put this in after serving the kids’ bowls)
Crumbled blue cheese, if desired
  • Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
  • In lined slow cooker, mix all ingredients except buffalo wing sauce and cheese.

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  • Cover; cook on Low heat setting 8 to 10 hours.

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  • Stir in buffalo wing sauce. Serve sprinkled with blue cheese.

Adding the salsa to it gave it that extra boost in flavor.  And I put the wing sauce in after serving up the kids’ bowl because they wouldn’t be able to eat the hot sauce!  I added a bit more to my own bowl.  I dipped some Frito Scoops with mine (weird habit) and had some dinner rolls on the side.

There was enough left over for my lunch today.  I loved this.  I’d make it again for sure.

Have a great rest of the week.  Hopefully you’re somewhere warm reading this.  Today’s high in MN is going to be 18 degrees (not including the wind chill) and tomorrow a high of 1 degrees (again, not counting the windchill).  I am so waiting for Spring to arrive!!!

Two Girls Cooking – Patricia 😉

Source

Betty Crocker

 

Garlic Chicken & Spinach Pasta

The recipe that I found was for Rosemary and Chicken but I’m not a huge fan of that particular herb so I traded places with tons of fresh minced garlic instead!  Who doesn’t love the taste and smell of garlic?!!  I do.  Plus it’s good for you at the same time.  I try to add garlic to all of our home cooked meals.

As I’ve said many times, we have been super busy the month of September with sports and things so finding quick and easy meals is the top priority for me.  This was all of the above.  I didn’t think it would have as much flavor as it did.  But I added at least 6-7 cloves of garlic to this!!

Here’s what you need

1 box (16 oz) cavatappi pasta

3 tablespoons olive oil

4 sprigs fresh rosemary

2 to 3 cups chopped cooked chicken

3 cups fresh baby spinach leaves

6-7 fresh cloves of garlic minced

Salt and freshly ground pepper to taste

  • 1 Cook and drain pasta as directed on package.
  • 2 Meanwhile, in large skillet or Dutch oven, heat oil and garlic over low heat at least 15 minutes. Add chicken to skillet; cook over medium heat 2 to 3 minutes until warm.
  • 3 Add cooked pasta and spinach; toss. Cook 2 to 3 minutes or until spinach begins to wilt. Season with salt and pepper.

Power packed flavor with this pasta bowl.  I have been adding spinach to a few of our meals and haven’t gotten a complaint yet!!  Yay for the healthy green stuff!

Look no further for this simple dish.

Have a great week!

Patricia – Two Girls Cooking 😉

Source:

Betty Crocker

Cheesy Chicken Casserole

This week is going to be a busy week for us.  On some days we have more than 3 things going on for the night.  Kids meeting their teacher for reading/math skills, soccer, and football.  Of course the sports fall on the same day within at least 1/2 hour of each other at different locations.  So I’m not only trying to reduce my weekly food budget but trying to find super simple meals to get us through the week without much effort.  I get the emails from Betty Crocker and went on a search and found this cheesy dinner.  Did I say cheesy!!!!

Caleb is not a fan of broccoli and did not want to eat this.  But since I had two other types of vegetables in it I didn’t mind so much that he picked it out.  I could have made the cheese sauce home made but, again, I was looking for something easy and quick.  I liked it.  I liked the flavor it the sauce with the topping.  Fall dinners are happening in our house!

Here’s what you need:

2 cups cut-up cooked chicken

1 jar (16 oz) Cheddar cheese pasta sauce
1 bag (1 lb) frozen broccoli, carrots and cauliflower, thawed, drained
1 1/4 cups Original Bisquick® mix
1/4 cup grated Parmesan cheese
1/4 cup firm butter or margarine
1 egg, slightly beaten (I used egg yolk only)
Here’s what you do:
  • 1 Heat oven to 400°F. In large bowl, mix chicken, pasta sauce and vegetables. Pour into ungreased 9-inch square pan.
  • 2 In small bowl, mix Bisquick mix, Parmesan cheese and butter with fork or pastry blender until crumbly. Stir in egg. Sprinkle over chicken mixture.
  • 3 Bake 20 to 22 minutes or until topping is light golden brown.
Have a good rest of the day.

Patricia – Two Girls Cooking 😉

Source

Betty Crocker

Pretty Purple Cupcakes

I had a box of vanilla cake mix and some butter cream frosting sitting in the cupboard.  I have been making cakes and frosting home made lately but really just wanted to practice more at piping the frosting onto the cupcakes!!

So there was no magical  ingredient or website to link back to!  Just me trying to get it right.  And I’m a bit proud that these looked not too bad..

Grab a box of your favorite boxed cake mix and a tub of your favorite frosting!!

I added a bit of red and blue to get a pretty purple cupcake.  Nothing fancy. but I love practicing piping!  I get a bit nervous and frustrated at times, but I think it turned out pretty good.

Patricia – Two Girls Cooking 😉

Red/White/Blue Cupcake Poppers

Happy 4th of July to you all.

It’s going to be at least 100 degrees today with the heat factor.  So stay at home, turn up the air (hoping you have it) and bake!  Bake some red/white/blue cupcake poppers.

I’ll admit, I cheated big time with this.  My intent was not to stop at the store and buy the box cake or the can of frosting.  However, I have been so busy with kids, sports, and keeping up with house stuff that I just gave in and thought, what the heck.   These will look good no matter if they were home made or from a dang box!

I have to laugh because when Craig came home and tasted the cupcakes, he asked me what I did differently when I made these.  I had a little giggle inside as I listened to him tell me these were the best that I’ve made.  A little ego buster but nonetheless, a smile appeared on my face.  After he finished giving his praises I told him to open the cabinet and see the extra box of cake mix.  He laughed and called me a cheater.

No, I’m not a cheater, I just wanted to make something fun with the kids and post it in time for July 4th!!

What you need:

1 box of Betty Crocker Vanilla Cake mix

1 can of Betty Crocker Whipped Vanilla frosting

Red/Blue food coloring

How to:

Mix the cake batter according to the box.  Pour 1 tbs of batter (colored blue in one bowl and red in another and the vanilla in yet another bowl) into small muffin tin pans.  Bake for 10-12 minutes or until toothpick comes out clean.

Cool completely and cut off top off cupcakes.  Use the bottoms for snack time for another day!!  I piped the whipped frosting onto each top of the cupcake and add the other top to form a small little cake!!!  (I think the whipped frosting may not be as thick as I wanted).

These fun little things, if you get creative can be made for a bridal shower, a kids birthday or for the forth of July!

Be safe, have fun, enjoy the fireworks with your friends/family.  Stay cool.

Liberty is the great parent of science and of virtue; and a nation will be great in both always in proportion as it is free – Thomas Jefferson

Patricia – Two Girls Cooking

Recipe adapted from Betty Crocker

Dulce de Leche Cheerio Bars

I’ve been going back and forth with my recipe finds from Betty Crocker to Pillsbury and also Big Fork Little Fork.  This one caught my eye on Betty Crocker’s site.
I have never been one to eat sweets very often.  But it is much easier for me to find treats that the family will eat over dinners that I have to rack my brain to find something everyone enjoys.
When the kids see a treat, they’ll at least try it.  When they see broccoli on their plate, I don’t get the same response.  When they saw the Marshmallow Truffles in the fridge before breakfast, they asked for one.  How often am I going to get that for dinner?  Not that often.  And don’t get me wrong, I do make them eat those things they don’t like.   It is much easier for me to find something fun for them and myself to bake and blog and also eat at the same time.
Oh, I’ll still be blogging meals, because I do have new ones every week.  Oh lets just move on shall we?
Here’s what you need:
1 1/2 cups graham cracker crumbs
1/2 cup finely chopped pecans
1/2 cup butter, melted
1 1/2 cups Dulce de Leche Cheerios® cereal
1 cup coarsely crushed pretzels
1 cup white vanilla baking chips (6 oz)
1 cup milk chocolate chips (6 oz) (I used 2 cups of white vanilla baking chips)
1 cup coconut
1 can (14 oz) sweetened condensed milk (not evaporated)
  1. Heat oven to 350°F. In medium bowl, mix cracker crumbs, pecans and melted butter. Press in bottom of ungreased 13×9-inch pan.
  2. Sprinkle cereal and pretzels over crust. Layer vanilla chips, chocolate chips and coconut over pretzels. Pour condensed milk evenly over top.
  3. Bake 25 minutes or until lightly browned. Cool completely, about 45 minutes. For bars, cut into 5 rows by 4 rows. Store covered at room temperature.

I can’t believe I have to wait 45 minutes for these to cool off first.  I lack patience at certain things.  Ok at most things, but waiting to taste something drives me bonkers.  I try to hold out and end up trying it before I should have!

  I wonder what the kids will chose for a snack today after school?  An apple, a marshmallow truffle, or these nummy bars!

Here’s some Betty Crocker helpful tips:

To crush the pretzels, place in a food-storage plastic bag and crunch them with your hands.

To make cutting easier, you can line the pan with parchment or waxed paper extending over the sides of the pan. Then after baking, lift the bars from the pan and cut them on a cutting board.

Enjoy your week.

Patricia – Two Girls Cooking 😉

Source

Betty Crocker