tasty thursday; halloween special!

Halloween Pumpkin Cupcakes

cupcakes: 

3/4 cup butter, softened

2 1/2 cups sugar

3 eggs

1 can (15 ounces) pumpkin

2 1/3 cup flour

1 T pumpkin pie spice

1 t baking powder

1 t ground cinnamon

3/4 t salt

1/2 t baking soda

1/2 t ground ginger 

1 cup buttermilk

icing: 

1 (8 ounce) package cream cheese, softened

1/2 cup butter, softened

4 cups confectioners sugar 

1 t vanilla extract

2 t ground cinnamon

orange food coloring (option; for fall/halloween fun!) 

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine the flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to the creamed mixture alternately with buttermilk, beating well after each addition.
2. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, vanilla and cinnamon; beat until smooth. (**add food coloring here if you want a colored icing!) Frost cupcakes (I filled an icing bag and used a star tip). 

Makes 2 dozen DELICIOUS pumpkin cupcakes!

Happy Halloween, Blog Followers!!! 

Thanks for walking with us,

JL

tasty thursday

Burrito Bowls

Warning: easiest meal ever - and SO good!

• 1½ lbs. chicken breasts 
• 1 (16 oz.) jar salsa 
• 1 (15 oz.) can black beans, drained 
• ½ lb. (8 oz.) frozen corn 
• 1 Tbsp chili powder 
• ½ Tbsp cumin 
• ½ tsp dried oregano
• ¼ tsp cayenne pepper 
• may use taco seasoning to substitute (4 ingredients above) 
• ¼ tsp salt 
• to taste cracked pepper
• ½ Tbsp minced garlic 
• 2 cups dry rice
• 8 oz. shredded cheddar 
• ½ bunch cilantro

1. Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.
2. Secure the lid on your slow cooker and cook on low for 8 hrs.
3. Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving).
4. After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.

And there you have it.  Chipotle burrito bowl from home! Way fresher - and cheaper!  Seriously guys, this recipe pretty much does the cooking for you - so easy!  Try it!

Thanks for walking with us,

JL

tasty....friday?

Broccoli Cheddar Soup

• 1/2 medium chopped onion
• 1 tablespoon melted butter
• 1/4 cup flour
• 2 cups fat free milk
• 2 cups chicken stock
• 1/2 lb fresh broccoli
• 1 cup carrot, julienned
• 1/4 teaspoon nutmeg
• 8 ounces grated sharp cheddar cheese
• salt and pepper

1. Sauté onion in non stick cooking spray. Set aside.
2. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the milk.
3. Add the chicken stock. Simmer for 20 minutes.
4. Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
5. Add salt and pepper. Transfer contents to a blender and pulse until desired consistency (if at all). Return to heat and add cheese. Stir in nutmeg.

Happy Fall (and Friday!) 

Thanks for walking with us, 

JL