Monday, August 15, 2011

Strawberry Cupcakes with Strawberry Cream Cheese Frosting

These are amazing!  I shared these and the Dark Chocolate Cupcakes with Peanut Butter Cream Cheese Frosting at a shower I had for a friend.  Both these cupcakes were a hit.  The frosting on these cupcakes is so amazingly wonderful :)  I make this recipe to fill 15 muffin cups.  When I did 12 they were too full.  Another option is to make 12 cupcakes and some minis, which are adorable!  -Kristin

1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/2 cup softened butter
1 cup sugar
1 egg
1 teaspoon strawberry extract
2 egg whites
1/4 cup milk
2/3 cup pureed strawberries- (1/3 c. for cupcakes and 1/3 c. for frosting)

1/4 cup softened butter
8 oz. softened cream cheese
1/3 cup pureed strawberries
2 teaspoon strawberry extract
5-6 cups powdered sugar
  • Mix together the dry ingredients for the cupcakes and set aside.
  • In a bowl beat together the butter and sugar.
  • Beat in the eggs and strawberry extract.
  • Stir the milk and pureed strawberries together.
  • Then beat in some of the flour mixture alternating with the strawberry mixture.
  • Fill 15 muffin tins with cupcake liners.  Spray the tops of the muffin pan with cooking spray just in case any bake over.
  • Bake at 350 for 22-25 minutes.
  • Cool completely and then frost.
  • For frosting beat together the softened butter and cream cheese.  Add the extract and 1/3 c. pureed strawberries.  Then beat in the powdered sugar till desired consistency.

Zucchini Pancakes

Yay, another way to use up all this garden zucchini!  This recipe makes some delicious pancakes!  I used my food processor to grate the zucchini so it was very fine.  -Kristin

2 cups flour
6 T. sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 1/2 t. cinnamon
2 eggs
1 cup plain yogurt
4 T. melted butter
2 cup grated zucchini
1 cup milk
  • Mix together all the wet ingredients.
  • In a separate bowl combine the dry ingredients.
  • Add them all together.
  • Cook on griddle.

Tuesday, August 9, 2011

Cucumber Avocado Salsa

This is a simple dip to serve with tortilla chips.  My friend Juli shared and served this combination at a shower we was a hit!  This is very basic so add more or less of anything you want.  -Kristin

3 cucumbers, seeded and minced
1 small red onion, diced
1 avocado, diced
cilantro, to taste
salt, to taste
lime juice, to taste

  • Dice up the veggies.  Stir in the rest to taste.

Wednesday, August 3, 2011

Baked Eggs and Potato Breakfast Casserole

I have made this a couple times for my family and everyone really likes it.  It is a great, filling breakfast!  It is also great without the eggs on top and served as a breakfast side dish.  I have made this dish using all sour cream and it is fine and also with all plain yogurt.  Our favorite is with a combination of both.  -Kristin

1/2 c. plain yogurt
3/4 c. sour cream
2 T. flour
1 1/2 - 2 c. cheddar cheese, shredded
1/2 c. melted butter
1 1/4 t. salt
1/2 t. pepper
1/4 t. nutmeg
32 oz. package thawed hash browns
8 eggs
  • Preheat oven to 400 and grease a 9x13 dish.
  • Combine the sour cream, yogurt and flour in a large bowl.  Then mix in the rest except the eggs.  
  • Spread into the prepared baking dish.
  • Bake 30 minutes.
  • Remove from oven and with the back of a spoon make 8 indentations.  Crack an egg into each hole.
  • Bake 22-28 minutes more until eggs are to your desired liking.