Wednesday, November 9, 2011

Spiced Pumpkin Cupcakes


Wow!!!! These cupcakes definitely my favorite! They aren't super sweet (a positive!), and are SO moist with a really yummy frosting... Honestly, I was thinking we could just eat one apiece, and give the rest to friends/family- I mean, who needs 24 cupcakes?? I definitely don't need these, but I'll have a hard time letting any of them go! ;) Also, this is the second McCormick (as in the spice company) recipe that I've tried, and I really loved the other, too (Spiced Springtime Sugar Cookies with Colorful Cookie Glaze). I'm going to be checking their website, and I'll let you know if I find any other winners! Oh, and the cupcake is so good, I don't think it needs much frosting at all! And when these were baking, Brad came in the kitchen, and said, "It's smells like the holidays in here!" :)

1 pkg (18 1/4 oz) yellow cake mix (I used butter pecan, because that's what we had)
1 pkg (3.4 oz) vanilla pudding instant mix
1 cup canned pumpkin
1/2 cup oil (I used applesauce)
1/2 cup water
3 eggs
1 1/2 teaspoon ground cinnamon
1 teaspoon ground cloves (Brad recommends lightening up a bit- maybe use 3/4 tsp instead)
1 teaspoon vanilla extract

Frosting
1 pkg (8 oz) cream cheese, softened.
1/4 cup butter, softened.
1 teaspoon vanilla
dash ground cloves
dash cinnamon
1/4 teaspoon cream of tartar
Up to 16 oz powdered sugar (we just put in as much as we wanted to get the right consistency)


Preheat oven to 350 degrees. Beat all the ingredients with electric mixer on low speed just until moistened. Beat on medium speed 2 minutes. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
Bake in preheated oven 16-20 minutes.
Beat frosting ingredients, except powdered sugar, until light and fluffy. Gradually beat in powdered sugar until smooth.
Frost cooled cupcakes with Spiced Cream Cheese Frosting.

{Kudos to mccormick.com!}

Sunday, November 6, 2011

Chicken Rolls


This a recipe I got from my mother-in-law, Jayleen. It's excellent for things like baby or bridal showers.

4-5 burrito (large) tortillas
2 cans (12 oz) cans chicken
mayo
green onions
dash salt
shredded cheese (optional)
toothpicks

Mix chicken, mayo, green onions, salt, (and cheese, if desired) to taste. The consistency should be similar to tuna fish for sandwiches. Spread mixture over each tortilla. Roll tortilla up like a cinnamon roll. Poke toothpicks into the roll about 2 inches apart. (See pic below) Cut between each toothpick; there should be about 5-6 rolls per tortilla. Eat the ends that can't stay rolled...because they're delicious!



{Kudos to Jayleen!}

Twinkie Cake


This is some goood cake! Brad made this, and made a few changes from the original recipe. 

1 box yellow cake mix
1 (3.4 oz) package instant vanilla pudding mix
1/2 cup shortening
1 cup water
4 eggs

Filling
5 tablespoons flour
1 cup milk
1/2 butter or margarine, softened
1/4 cup powdered sugar
1/4 cup shortening
1 cup sugar
1/8 teaspoon coconut extract
1/2 teaspoon salt
fresh raspberries (optional)

1. In a mixing bowl, beat cake mix, pudding mix, and shortening on low speed until crumbly. Add the water and eggs; beat on medium for 2 minutes. Pour into a greased and floured 13 x 9 inch baking pan. Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert onto a wire rack to cool completely.

2. In a saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool completely.

3. In a mixing bowl, cream the butter, shortening, powdered sugar, sugar, coconut, and salt; beat in milk mixture until sugar is dissolved, about 5 minutes. Split cake into two horizontal layers. Spread filling over the bottom layer; replace top layer. Cut into serving size-pieces. Garnish with raspberries, if desired.

{Kudos to allrecipes.com. The original recipe is called Cream Cake Dessert}

Spinach-Chicken Stromboli

*** Check out my new blog for better pics of this fantastic stromboli! http://www.kayescupboard.com/chicken-spinach-stromboli/




I LOVE LOVE LOVE this recipe! It's one of my favorites! I didn't post it initially, because over half the posts I was putting up were ourbestbites.com recipes, and it didn't seem fair to them to poach all their recipes... It's been a while, and my blog is more diverse, so here's an amazing recipe- enjoy!

1 refrigerated pizza crust (or use the Bread Machine Pizza Dough I have posted!)
2 teaspoons olive oil, divided
1 1/2 teaspoons Italian Seasoning
3 1/2 Tablespoons canned Parmesan cheese, divided
1 1/2 cups shredded mozzarella cheese
2 cups loosely packed spinach leaves
8 ounces shredded, cooked chicken breast (about 2 cups)
2 Roma tomatoes diced (optional, in my opinion! ;))
Favorite pasta sauces for dipping

1. Preheat oven to the temperature indicated on the dough package
2. Working on a floured surface, roll pizza dough into a 12 x 15-inch rectangle. Brush 1 1/2 teaspoons olive oil over the entire surface of the crust. Evenly sprinkle Italian seasoning and 2 Tablespoons Parmesan on top.
3. Keeping remaining toppings one inch away from all edges, evenly spread the spinach leaves, shredded chicken, and tomatoes over the dough.
4. Working from the long end of the rectangle, roll up from one end to the other (like a cinnamon roll). Pinch the seam shut, and then pinch each end shut and tuck under toward seam.
5. Place seam-side down on a baking sheet sprayed lightly with nonstick spray. Brush remaining 1/2 teaspoon olive oil on top and sprinkle with remaining 1 1/2 teaspoons Parmesan cheese. Gently cut 3 slits along the top of the Stromboli.
6. Bake in preheated oven for 15-20 minutes or until the top is golden brown. Cool for 10-15 minutes before slicing into 1-inch pieces. Serve with marinara and/or Alfredo sauce for dipping.

{Kudos to Our Best Bites cookbook!!}