Triple Lemon Cupcakes

Yum.  That is the absolute best way to describe these cupcakes!  I broke a cardinal rule of cooking, but thank goodness it worked out for me once again! They say you should never serve something to guests that you haven't tested before.  Well, I guess I will have to have a personal disaster where something turns out nasty before I follow this rule because the two times I have gambled with a new recipe it has turned out great! (last time was the strawberry cupcakes, and we all know how much I loved those!)  I didn't think I was taking too big of a risk though because I got this recipe from one of my favorite cookbooks, Peace Meals, which hasn't let me down once.  However, I did some major adapting by using a boxed cake mix and already prepared lemon curd.  The good news is they still tasted like a specialty cupcake and not like a boxed mix at all!  If you want to be an over achiever and make the lemon curd and cake mix, email me and I will share the rest of the recipe. 
I made these triple lemon cupcakes for my sister-in-law's baby shower last weekend.  I have to say they were a hit (and most importantly, Mr. Hungry told me it was the best cupcake he had ever had!)  I do believe this will also become a go to recipe for me for the following reasons... 1) it was relatively quick with all my shortcuts 2) it was pretty unique because of the inside suprise of a dollop of lemon curd 3) and way way cheaper than the going rate of $3.50 a cupcake at the oh so popular cupcake bakeries. 

Below, you can see how I added a little baby touch with the plastic bottles we bought at Michael's.  If you are making these for a special occasion, I also love a good homemade flag, which I did on the strawberry cupcakes. 

Triple Lemon Cupcakes
Recipe Notes
Lemon Curd has a thick consistency and is used as a dessert topping or as a spread on scones in places in the world where they have afternoon tea.  It is made with lemons, butter, sugar and eggs and a small dollop is the perfect surprise in the middle of these cupcakes.  It can be found in most grocery stores near jelly.  I would splurge a little and don't get the cheapest kind.  My bottle was about $7.00.  If you want the cupcakes to look like lemon, you can add a little yellow food coloring.  Don't go overboard or you will have neon yellow cupcakes.
Ingredients
1 lemon boxed cake mix + additional ingredients on the back of the cake box
1 jar lemon curd
for the icing
1 cup (2 sticks) butter, room temperature
3 cups powdered sugar
2 teaspoons milk
¼ cup lemon curd

Step by Step
Bake cupcakes according to directions on the back of the box,

For the frosting:
Cream the butter on medium speed until light and fluffy. Gradually add the powdered sugar, then add the mild and blend until smooth. Add the Lemon Curd and mix until well blended.
To Assemble:
1. Using a sharp knife, cut an upside down cone in the middle of each cupcake.
2. Fill each center with a teaspoon size dollop of Lemon Curd.
3. Top each cupcake with Lemon Buttercream.
You can use a resealable bag to pipe on the frosting if you don’t have piping bags. Just fill the bag, then cut off one corner and squeeze. Or, just spread icing on with a butter knife.

My little baby touch to make these Baby Shower appropriate!

Avocado Chicken Salad with Avocado Dressing

There are certain recipes that are responsible for my love of cooking.  I have such vivid memories of tasting  certain meals and thinking how could I have lived this long without knowing about this!  I would immediately forget about the time that went into the preparation and be taken away to some foodie euphoria.  This is what keeps me in the kitchen... this is one of those recipes.  It was one day in college that my friend Allison and I decided to take a "personal day" and do lots of cooking.  At this point, I had made a few things that were tasty, but I knew Paula Deen's avocado chicken salad was going to always be one of my favorites from the first bite I took.  If you love chicken salad and avocado as much as I do, I would bet my crepe pan on the fact that this will be one of your favorites too! Enjoy!

I made this for my sister-in-laws baby shower last weekend and it is a definite go-to recipe for any brunch or luncheon.   It takes a little bit of time, but is definitely worth it for a special occasion!

Avocado Chicken Salad
Adapted from Paula Deen
Recipe Notes
One of the unique things about this chicken salad is the dressing that goes on top.  It is really what makes the dish pop.  Serve it alongside the chicken salad and drizzle over before eating.  This also goes great with your favorite cracker or some crusty french bread.  The chicken salad can be made the night before if you leave out the avocado chunks.  Add avocado up to 30 minutes before serving.  The dressing can be made the night before as well and stored in an airtight container in the refrigerator.
Ingredients
For the Chicken Salad
3 cups cooked, diced chicken (click here for instructions)
3 cups cooked white rice
2 avocados, peeled, diced and tossed with 1 tablespoon lemon juice
1/2 cup finely chopped onion
1 cup mayonnaise
1 to 2 teaspoons pepper
1 teaspoon salt
1/4 cup chopped fresh parsley leaves
For the Avocado Dressing
1 small avocado mashed with 2 teaspoons of lemon juice
1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon Worcestershire sauce
1/3 cup chopped onion
2 cloves garlic, minced
1 teaspoon salt
Dash cayenne pepper
Step by Step
For the Chicken Salad
1.  Mix all ingredients except for avocado chunks.  Mix until ingredients are well combined.
2.  Add chunks of avocado and toss lightly.
3.  Chill until ready to serve.
For the Dressing
1.  Combine all ingredients into a food processor.
2.  Blend until completely smooth.
3.  Chill and serve alongside the chicken salad.

Makes 8 servings.

Chicken Pesto Pizza

A couple of weeks ago, I discovered wonderful homemade pizza crust, and already I am seeing my work pay off.  When I first made pizza dough, I doubled the recipe and froze the dough.  Two weeks later, I am able to throw together a homemade pizza in just minutes, and might I add it is delicious! This chicken pesto pizza is especially great when you have leftover chicken breast.  I had grilled up some chicken for dinner last night, and cooked an extra breast for dinner tonight. This pizza is great any night of the week and the leftovers are even better.  Enjoy!

Chicken Pesto Pizza
Recipe Notes
Any seasoned grilled chicken will work great.  If making the chicken just for the pizza, season with salt, pepper and garlic salt before grilling.  Feel free to try whatever cheese you have on hand as well.
Ingredients
Homemade pizza dough (click here for recipe)
1/2 cup basil pesto
1 grilled chicken breast, sliced thinly
1/2 cup grated parmesan cheese
1-2 cups shredded monterey jack cheese
Step by Step
1.  Preheat oven to 475 degrees.  On a lightly floured surface, roll dough into the shape of your cookie sheet.  Place crust on a piece of parchment paper and place on pan.
2.  Spread a thin layer of pest on entire crust, leaving a 1/2 inch around the edge with no pesto.
3.  Sprinkle parmesan cheese.
4.  Sprinkle monterey jack cheese to cover all of the pesto.
5.  Place slices of chicken breast on top.  Sprinkle with a bit more parmesan cheese.
6.  Generously salt and pepper the entire pizza.
7.  Bake in the oven for 10 to 15 minutes, until crust is crispy and brown.
8.  Cut into rectangular pieces and serve.

Spaghetti Pie

This is another one of those great inventions when you need something fast and you can usually find most of this in your refrigerator.  I have to thank my mother-in-law for this great recipe.  This is a delicious dish and makes great leftovers! Enjoy!
Spaghettie Pie
Recipe Notes
To make this dish a little heartier, you can add ground beef to the sauce when you warm it up.
Ingredients
1 lb spaghetti, cooked in salty water and cooled
1 egg, beaten
1 cup parmesan cheese, shredded
2 to 3 cups mozzarella cheese, shredded
1 teaspoon salt
Fresh ground pepper
Your favorite store bought tomato sauce
Step by Step
1. Preheat to 350 degrees.
2.  In a medium sized bowl, combine spaghetti, egg, parmesan cheese, salt and pepper.
3.  Stir to combine.
4.  Pour in a 9x13 baking dish.
5.  Cover with mozzarella cheese and season the top with salt & pepper.
6.  Cover with foil and bake for about 15 minutes.
7.  Remove foil and bake for 5 to 10 more minutes until cheese is brown and bubbling.
8.  Heat tomato sauce on the stove over low to medium heat.
9.  Pour sauce over slices of spaghetti pie before serving.

How To: Comment on a Post

I have had quite a few questions and confusion about how to post comments on something that I post.  Let me first say, it just thrills me to death to read your comments and I love to know any and every thought you have about a recipe, if you have tried something, or if you have a question (or you just want to say hi!).  So, I thought I would discuss the different ways to post!  Also, if you ask a question in a comment, I will answer it with a comment back as soon as possible.  This is a great place for a question because you are probably not the only one that is wondering something!

If you would just like to leave a comment:

1. Click on comment below any post.
2.  Write whatever you desire!
3.  Below your comment, you will see Comment As:
4.  Click on the arrow next to it and choose Name/URL (or anonymous if you so choose)
5.  Fill in your name and leave the URL blank
6.  Hit post comment.  It might ask you to enter a secret word for spamming purposes and then hit post comment.  Okay this is where most are having problems!  This should work just fine, but some people are getting a red message saying you cannot post at this time. Simply hit post comment again.  You might have to enter a security word again but it should go through this time!

If you would like to post a comment and link it to you own website:
1.  Follow all the instructions above, but add your website in the spot that says URL.

Okay, hope that helps!  Thanks again for all of your wonderful comments!

Easy Cheesy Cornbread

Sometimes, you just need to make dinner, and make it fast.  I had a couple of nights like that last week and still wanted to make some tasty stuff.  This is where pre-measured ingredients come in handy, but could always use a little something extra.  You can make this cornbread in just minutes, but it is extremely delicious with the sharp cheddar cheese.  These little muffins go great with anything from soups to barbecue.  As you can see, it is hardly a recipe at all.  Enjoy!

Easy Cheesy Cornbread

Recipe Notes

This recipe calls for a package of cornbread mix.  This can be found in any grocery store usually near the flour and other baking items.  The particular brand I used was Pioneer, but any brand will work.  Make sure to read the back and see what you need for the mix.  Most call for milk and eggs.

Ingredients

1 package of cornbread mix + other ingredients that the cornbread package calls for

1 cup extra sharp shredded cheddar cheese

1/4 teaspoon salt

1/4 teaspoon pepper

Step by Step

1.  Prepare cornbread batter according to package.

2.  Stir in cheddar cheese, salt and pepper.

3.  Finish cornbread in a muffin tin according to directions.

4.  Serve warm out of the oven.