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)

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.

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 had...it 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.

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.

Strawberry Shortcake

This recipe for shortcake is from Taste of Home.  A good, easy recipe to enjoy topped with sweetened strawberries and whipped cream.  -Kristin

2/3 cup sugar
1/4 cup shortening
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cup flour 
2 teaspoons baking powder 
1/2 cup milk

• In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. 
• Combine dry ingredients and add alternately with milk to the creamed mixture. 
• Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes.
• Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with more berries and a dollop of whipped cream.

Coconut White and Milk Chocolate Cookies

I adapted this recipe from Two Peas and Their Pod.  These turned out amazing.  They are a softer, cake-like cookie loaded with both white and milk chocolate chips.  In this recipe it would be fine to use any of the chocolate chips...whether it be semi-sweets, all white chocolate or all milk chocolate.  -Kristin

1 cup butter, at room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
3.4 oz. package Coconut Creme instant pudding mix (Jell-O Brand)
2 eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sweetened shredded coconut
1 cup white chocolate chunks or chips
1 cup milk chocolate chips

• Preheat oven to 350 degrees.
• Beat together butter and sugars until creamy. Add in coconut creme pudding mix, eggs, and vanilla extract. 
• In a separate bowl, whisk together the flour, baking soda, and salt. 
• Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the coconut and chips.
• Drop cookie dough by rounded tablespoons onto baking sheet. Bake for 10-12 minutes, or until slight golden and set. Remove cookies from oven and let cool on baking sheet for two minutes.

Cheddar and Green Onion Corn Muffins

I
I am so excited about a square muffin pan I found at a garage sale...notice the square muffins in the picture :)  I changed this recipe a little bit by using green onions in place of fresh chives that the original recipe called for.  So you could use either or.  The original recipe is from a blog called Simply Scratch.  These muffins are very good!!! -Kristin

1/2 cup flour

1/2 cup yellow corn meal

2 tablespoons sugar

1 tablespoon butter, melted

1 teaspoon baking powder

1 teaspoon kosher salt

1/4 teaspoon baking soda

1  egg

1 cup milk

1 cup shredded cheddar cheese

3/4 cup frozen corn (thawed and patted dry if frozen)

2 tablespoon green onions or fresh chives, chopped

• Preheat the oven to 425 degrees and grease a 12 cup muffin tin.
• In a medium bowl combine the corn meal, flour, sugar, baking powder, kosher salt and baking soda. 
• Make a well in the center of the dry ingredients. In the center of the well; add the egg, milk, melted butter, corn and onions.
• Mix just until everything starts to come together, then stir in the cheddar cheese. 
• Spoon the corn batter evenly into the prepared muffin pan.
• Bake for 10-15 minutes or until tops are lightly golden. Let cool in pan for a few minutes before removing them. 
• Store the corn muffins in an airtight container for one to two days.