Caramel Apple Cupcakes with Caramel Icing

     This was the first challenge for the What’s Baking? baker’s challenge. The challenge put forth was to create a fall themed cupcake. I immediately thought of either apple or pumpkin. After thinking on it, I decided to expand upon the apple cupcakes I made last week and make them into caramel apple cupcakes. I figured I could then do a caramel butter cream frosting for on top.

     I was watching Sandra Lee on TV the other day and she did a cupcake where she put most of the batter in the cups, then poured in the sweeter batter and did a swirl with it to incorporate it into the cupcake. I decided to do this with my apple cupcakes. I made them with a caramel swirl in them and then topped them off with the caramel buttercream frosting. The frosting is to die for. It is sweet, thick, and oh so full of caramel. I think it’s what makes the cupcake.

     To top it off I made marshmallow fondant apples to put on each one. The end result was a cute cupcake that tastes good and reminds me of fall.

Caramel Apple Cupcakes

2 c. flour
2 t. cinnamon

1 t. baking soda

½ t. baking powder
½ t. salt
1 egg
1 egg white
½ c. brown sugar
½ c. sugar
½ c. butter
½ c. applesauce
1 t. vanilla
2 large apples-peeled, cored, and chopped
2 T. milk
1/3 c. caramel sauce (I used Hershey’s caramel syrup)

1. Preheat the oven to 350 degrees. Line 18 muffin cups with paper liners.

2. In a medium bowl mix the flour, cinnamon, baking powder, baking soda, and salt. Set aside.

3. In a large bowl cream the butter, sugars, and applesauce. Add in the egg and egg white. Mix well. Add in the vanilla. Carefully stir in the dry ingredients and mix well. Add in the milk to make the mixture a little easier to stir.

4. Take 2/3 cup of the batter and put it in a small bowl. Mix in the caramel sauce. Meanwhile, add in the apples to the large bowl of batter and mix until combined.

5. Fill 18 muffin cups ½ full with the apple batter. Put a spoonful of the caramel batter on top of each. Take a knife and pulling from the bottom, swirl the two batters together.

6. Bake for 22-25 minutes or until the tops are golden and a toothpick comes out clean. Cool on a wire rack.

Caramel Buttercream Frosting

¼ c. butter
¼ c. caramel sauce
1 t. vanilla
1 ½-2 c. powdered sugar

1. In a medium bowl mix the butter, caramel, and vanilla until well blended. Slowly stir in the powdered sugar until the frosting is thick and holds it’s shape. Spread onto the cupcakes.

White Chocolate Pumpkin Blondies

     I get on these kicks where I am in the mood for a certain ingredient and then for the next week or two I make a bunch of recipes using that ingredient. So when I went to Martin’s this weekend to grocery shop and saw that they had the big cans of pumpkin, I was excited. Nothing says October and fall more then pumpkin and I’ve been collecting a ton of pumpkin recipes over the past month. I bought two large cans of pumpkin thinking that this would allow me to make 3 of the recipes I’ve been dying to try and also allow me to try a few of my own.
     The first one I wanted to make was the White Chocolate Pumpkin Blondies. I am a huge fan of Blondies. I like the fact that they have the texture similar to a brownie, but none of the chocolate flavor (I’m not big on chocolate cake). When I told my husband what I was making he wanted to know exactly what a blondie was. I explained it to him but he still didn’t get it. However, that didn’t deter him from asking all night when I was going to be making the blondies.

     I checked out the recipe and made some adjustments to it before I began. The recipe was fairly simple to make though it didn’t look every appetizing while I was mixing it together. Once I poured it in the pan and popped it into the oven our mouths started watering. The cooking blondies smelled like butter and spices. When I took them out of the oven I set the entire pan on two wire racks to let them cool.

     After about 15 minutes I transferred the semi-cooled blondies onto a cutting board using the foil. I had a little trouble peeling off the foil. The one side of the blondies crumbled apart but the rest looked good. I let them cool for another 5 minutes after taking off the foil before I cut them. When I brought one out on a plate for my husband to try he looked at it and said, “Oh! It’s like a brownie!” Yep, that’s right, it’s a blond brownie looking treat.

     The blondies were out of this world. They had a cake like texture and an amazing flavor. I could really taste the butter, pumpkin, spices, and the white chocolate. In fact, some of the white chocolate chips had burst on top and made a thin white chocolate glaze on the tops. They were amazing. I took half of them to work so that Frank and I wouldn’t eat them all. They were gone before lunch. The half we kept at home were gone the next day. This recipe is a clear winner that I’ll be making again before the end of October.

White Chocolate Pumpkin Blondies (adapted from Erin's Food Files  )

2 ¼ c. all purpose flour
1 T. pumpkin pie spice
1 t. baking soda
1 t. salt
½ c. butter (1 stick) at room temperature
½ c. applesauce
¾ c. sugar
½ c. light brown sugar
1 egg
2 t. vanilla
¾ c. pumpkin puree
1 c. white chocolate chips


1. Preheat the oven to 350 degrees. Line the bottom and sides of a 9 x 13 baking dish with foil, leaving an overhang on all sides.

2. In a medium bowl mix the flour, pumpkin pie spice, baking soda, and salt. Set aside.

3. In a large bowl cream the butter, applesauce, and sugars. Beat until smooth. Beat in the egg and vanilla until well combined. Mix in the pumpkin puree (the mixture may look curdled).

4. Slowly mix the dry ingredient into the wet ingredients until just combined. Fold in the white chocolate chips.

5. Spread the batter evenly into prepared pan. Bake 35-40 minutes or until the edges begin to pull away from the sides of the pan and a toothpick comes out clean. Take out of the oven and cool completely in the pan.

6. Lift the cake from the pan using the foil. Peel off the foil and use a serrated knife to cut into squares.

First Attempt with Royal Icing-Halloween Sugar Cookies!

     I’ve been busy making Halloween treat bags for my students. While I was making them I decided to make one for each of my three little cousins. After I made the treat bags I decided to go ahead and make them each a Halloween box to send in the mail. While Johnna and Peyton enjoy Halloween, Greggy takes after me and LOVES Halloween. I was excited to pick up little treats from Wal-Mart to include in the packages but wanted to send something homemade as well.

     Lately I’ve been seeing a lot of cookies decorated with royal icing. I’ve never used royal icing before but I was anxious to try it out. I decided to make the kids Halloween sugar cookies and decorate them with the royal icing. I had cookie cutters in the shapes of a black cat, a ghost, a pumpkin, and a gingerbread man. I know what you are thinking. Who makes a gingerbread man on Halloween? I knew that with icing I could make it look like a skeleton so I went with it.

     Sugar cookies are something I make often, so they were super easy to make. I had just picked up some icing dye in Halloween colors and was excited to use it. I made a batch of royal icing and divided it into 4 small bowls. I left one white and colored the others black, orange, and green.

     The icing was a little runny so I added more powdered sugar then was called for. I put half of each bowl of icing into zip top bags and piped it onto the cookies. I had so much fun doing it and the results were awesome! The icing hardened and looked great on the cookies. I hope my cousins enjoy the cookies as much as I enjoyed making them.

Simple Sugar Cookies

2 ½ c. flour
¼ t. salt
¾ c. butter at room temperature
¾ c. sugar
1 egg
1 t. vanilla

1. In a medium bowl mix together the flour and salt.

2. In another bowl beat together the butter and sugar until fluffy. Beat in the egg and vanilla. Slowly add in the flour mixture.

3. Shape into a ball. Divide in half, wrap with plastic wrap, and refrigerate 4 hours or overnight.

4. Heat the over to 350 degrees. Roll out one dough half on a floured surface to around ¼” thick. Cut out shapes with cookie cuts. Reserve scraps and roll out dough again.

5. Place cookies on ungreased cookie sheet. Bake for 11-13 minutes or until brown at the edges. Remove to a wire rack to cool.

Royal Icing  (from Joy of Baking)

3-4 c. powdered sugar

2 egg whites

2 t. lemon juice (about half a lemon)

1 t. extract (almond, vanilla, etc.) optional

1. In a bowl beat egg whites until frothy. Add in the lemon juice and extract (if desired) and mix well. Slowly add in the powdered sugar until mixture is thick. Tint icing and put in a piping bag to ice cookies.

Apple Cinnamon Cupcakes with Brown Sugar Glaze

     So yesterday I used some more of my six pounds of apples to make apple muffins. They were perfect for breakfast but now that it’s the weekend I’m looking for something sweeter. Immediately cupcakes come to mind. I wanted to make an apple cinnamon cupcake with a sweet frosting on top. Looking through some recipes online I came across a brown sugar glaze that sounded like it would be perfect to go on top of my cupcakes.
     The recipe for the cupcakes is similar to the muffins but there are differences. For starters there is more sugar in the cupcakes and more flour. I baked them up and they smelled divine. While they were in the oven I mixed up the brown sugar glaze. Even after sitting it was still runny so I added some powdered sugar to it which made it the perfect consistency.

     I’d like to say that I could have eaten the entire pan of glaze. I’m not kidding it was like a warm, sweet caramel. The sweetness of this glaze was perfect with the sourness of the granny smith apples in the cupcakes. I ate two as soon as I glazed them and I’m not sure I’ll be able to stop myself from eating them all by the end of the weekend. Of course, I think I could dump this glaze on just about anything and I’d eat it.

     Sadly, I used the end of my six pounds of apples on this recipe. It’s been a good apple baking week in our household and the next time I’m down near the Fruit Bowl, I’ll make sure to pick up another large load of apples. Next time I’ll switch up the types of apples, as I’d like to try a few different ones in some recipes I have sitting on my dresser just waiting to be made.

Apple Cinnamon Cupcakes with Brown Sugar Glaze

2 c. all purpose flour
1 t. cinnamon
1 t. baking soda
½ t. baking powder
½ t. salt
1 large egg
½ c. brown sugar
½ c. white sugar
½ c. low fat sour cream
6 T. butter
1 t. vanilla
½ c. sweetened applesauce
3 apples peeled and cored: 1 diced and 2 grated
1. Preheat the oven to 350 degrees. Line a standard muffin tin with paper liners.

2. In a medium bowl combine flour, cinnamon, baking soda, baking powder, and salt.

3. In a large bowl cream the butter, sour cream, and sugars. Add in the applesauce and egg and beat well. Stir in the vanilla.

4. Slowly add the flour mixture to the butter mixture. Stir until well combined. Add the diced and grated apples and stir well.

5. Pour mixture into muffin tins about ¾ full. Bake for 20-23 minutes or until tops are golden brown and a toothpick comes out clean. Cool on a wire rack for 15 minutes then glaze.

Brown Sugar Glaze (from Vintage Victuals)

½ stick butter
½ c. packed light brown sugar
1 T. milk
2 T. powdered sugar

    1. Put the butter, brown sugar, and milk into a small saucepan. Stir until melted. Bring the mixture to a boil over medium high heat. Allow to boil for one minute. Remove from heat and stir in powdered sugar. All to cool for 20 minutes to thicken. Pour onto apple cupcakes.

Apple Nut Muffins

    I’m still working on the six pounds of apples that I bought at the Fruit Bowl this past week. The applesauce was scrumptious, but now I was in the mood for something more substantial. I’m a teacher so I normally work 8-3:30 everyday, but today is parent-teacher conference day so my schedule is 11-7. This worked out well for me because it gave me some time to come up with a breakfast recipe that included apples.


    When I think breakfast and apples I immediately think muffins. They are easy to make and really good in the mornings or for a snack. I decided to make a simple apple cinnamon muffin with sour cream to make it moister. I chopped one apple and grated another to give the muffins a few chunks but to also add apple flavor to the muffins.

    The muffins turned out well. They were not too sweet (which is perfect for breakfast), and they had a great apple flavor to them. After making them I realized I had some dried cranberries in the cupboard. I think adding a half a cup of cranberries to the muffins would have made a nice harvest muffin for fall. I’m thinking I might make another batch using the cranberries.

Apple Cinnamon Breakfast Muffins

1 ¾ c. flour
1 t. cinnamon
½ t. nutmeg
1 t. baking soda
½ t. salt
1 egg
½ c. firmly packed brown sugar
¼ c. white sugar
1/3 c. low fat sour cream
½ c. applesauce
¼ c. butter
1 t. vanilla
2 medium apples (I used Gala) peeled and cored: 1 diced, 1 grated
½ c. coarsely chopped pecans or walnuts

1. Preheat the oven to 350 degrees. Line a standard muffin tin with paper liners.

2. In a medium bowl combine the flour, cinnamon, nutmeg, baking soda, and salt.

3. In a large bowl cream the butter, sour cream, and sugars. Add the applesauce and vanilla and stir until it’s well combined. Mix in the egg.

4. Stir the dry ingredients into the wet ingredients a little at a time until well combined. Stir in the apples and nuts.

5. Divide the batter into 12 muffin cups. Bake for 22-25 minutes or until a toothpick comes out clean.

Warm Apple Crisp

     There is nothing better on a chilly fall night then a warm bowl of apple crisp. Since I happen to have around 4 ½ pounds of apples left I figured I’d make this treat for my husband and I. I have tried many versions of apple crisp over the years. Some of them have been dry, others have had a topping that wasn’t the greatest, and some have been pretty yummy. I hoped that having made so many different versions of the crisp that I could use what I’ve learned and make the best apple crisp yet.


     I started with two different types of apples. I used Granny Smith apples which are tart and Gala apples which are sweeter. I cut, peeled, and sliced the apples. Then I placed one Granny Smith apple on the bottom and layer one Gala apple on top of it. I then put on a layer of sugar, cinnamon, and lemon juice. I thought this might help to make the apple crisp moist and more flavorful. Then I layered the other two apples on top. I finished off with a very simple crumb topping.

     The result was amazing! The apples had softened and combined with the spices and lemon juice to make a moist apple bottom on top of which was a buttery crisp topping. It tasted and smelled like fall. My husband asked if we could just eat apple crisp for dinner. Of course I agreed! The only thing that could have made it better would have been a scoop of vanilla bean ice cream.

Apple Crisp (by me!)

4 medium apples-peeled, cored, and sliced thin (I used Granny Smith and Gala)
2 t. cinnamon
2 t. nutmeg
1 lemon
2 T. sugar

Topping:
½ c. brown sugar
½ c. flour
½ c. oats
4 T. butter, chilled

1. Preheat the oven to 375 degrees. Spray an 11 x 7 baking pan (or 9 x 9) with nonstick cooking spray.

2. Layer two of the apples in the pan. Cut the lemon in half and use the juice of ½ of the lemon to cover the apples in the baking dish. Sprinkle with 1 t. cinnamon, 1 t. nutmeg, and 1 T. sugar.

3. Layer the remaining two apples on top of the sugar. Sprinkle the remaining ½ of the lemon’s juice on top of the apples and sprinkle the remaining cinnamon, nutmeg, and sugar on top.

4. In a small bowl combine the brown sugar, flour, and oats. Blend the butter with a pastry blender or 2 forks until it is crumbly. Sprinkle on top of the apples to cover the entire top. Bake 20-25 minutes or until the top begins to brown.

Crock-Pot Applesauce

     This week all of my recipes have apples in them.  When I think fall I think of apples and pumpkins and have been on a huge fall kick.  I just bought a ton of apples and will be using them throughout the week.

     I was out yard sailing on Saturday as I do most Saturday mornings. I hadn’t had a lot of luck and was tiring quickly. I was in Cumberland, which is about 20 minutes from my house, when I passed the Fruit Bowl. The Fruit Bowl is our local fruit and vegetable market. I don’t get down there to often because it’s in an inconvenient location but the fruits and veggies are great and the price is usually better then at the market.


     When I walked in the door the first thing that greeted me was a huge display of apples. I’ve been in a fall mood for the past two weeks so I went to see what the price was. Turns out they were baking apples and were on sale for 59 cents a pound! I promptly chose three pounds of Gala apples and three pounds of Granny Smiths. I had no clue what I was going to do with them, but I figured I think about that later.

     After asking some of the ladies on the What’s Cooking? board on The Nest for some apple recipe suggestions, I came out with three recipes I couldn’t wait to try. The one I was most excited to try was the crock-pot applesauce. I love applesauce, especially when it’s warm and has a hint of cinnamon to it.

     I got home from Zumba around 8:00 and after taking a shower I had a craving for applesauce. It was pouring down rain and cold outside, so I thought the hot applesauce would be perfect for breakfast. I peeled the apples then used my apple slicer to slice and core the apples. This made it so much easier and faster then doing it by hand.

     I got it all together and in the crock-pot at 10:00pm. The mouth-watering aroma of apples and cinnamon woke me up at 4:30 am. My alarm was set for 6:00am so I just got up and checked on the applesauce.

     It looked so good! It smelled heavenly. Seriously-it smelled like warm apple pie in my kitchen. I couldn’t wait to try it so I had a bowl at 5 o’clock! It tasted as good as it looked. The applesauce was warm with a light sweetness and had undertones of cinnamon. It’s the perfect breakfast dish for a cold, rainy morning. My husband was talking about adding it to his oatmeal when I was walking out the door for work, and he doesn't even like applesauce.  He did however, eat a bowl of this homemade applesauce this morning and really enjoyed it.


Crock-Pot Applesauce (adapted from A Year of Slow Cooking)

6 large apples, skinned, cored, and cut into 8 pieces (I used 3 Granny Smiths and 3 Galas)
Juice of 2 lemons (I used about 1 ½ lemons because they were juicy)
1 t. cinnamon
1 t. vanilla
3T. brown sugar
¾ c. water

1. Skin, core, and cut the apples into eighths. Put the pieces into the crock-pot. Add the juice of the lemons and the water. Pour in the vanilla. Add the cinnamon and sprinkle the brown sugar on top.

2. Stir just to combine the ingredients. Cover and cook on low for 4-6 hours. When the apples are super tender, mash with a potato masher or a large fork.

**Note: I cooked the apples for 6 hours on low then mashed them. I then sprinkled another tablespoon of brown sugar and a pinch of cinnamon on top of the applesauce and cooked for an additional hour. It was fabulous!

Balsamic Green Beans with Caramelized Onions

     Fridays in Frostburg mean the farmer’s market. Unfortunately I work on Fridays so once late August comes I’m unable to make to it to the local farmer’s market. Thankfully my husband was able to get there this past week. He got a lot of our usual favorites and in addition he scored a bag of fresh green beans.


     Now I love green beans, especially when they are fresh. The problem I have is I never know what to do with them. After running through my recipes I recalled a balsamic green bean dish I had made ages ago. After searching my files for the recipe I came up empty handed. I thought that I recalled the recipe well enough to wing it, so I tried.

     The results were surprisingly good. This is such an easy recipe that has just a hint of sweetness to it. The beans were good hot, but the longer they sat in the vinegar mixture after cooking, the more flavor they absorbed and the better they tasted. I think next time I would add more onions and maybe a sprinkle of dried thyme.
Balsamic Green Beans with Caramelized Onions

1 T. extra virgin olive oil
1 large onion, cut into ½ inch strips
1 garlic clove, minced
1 pound green beans, trimmed and halved
¾ c. chicken broth
2-3 T. balsamic vinegar, divided
2 t. brown sugar
½ t. salt
½ t. ground black pepper
1 t. dried thyme
1. In a large saucepan bring salted water to a boil. Add the green beans and cook, uncovered, for 7-8 minutes or until crisp but tender. Remove from heat and drain. 

2. In a medium skillet heat the olive oil. Cook the onion for 7-8 minutes or until they are beginning to brown. Toss in the garlic and sauté for 1 minute, or until fragrant.

3. Add the chicken broth to the onions and cook for 5 minutes. Stir in 1 T. of vinegar, the brown sugar, salt, and pepper. Add the green beans and sauté 3-4 minutes. Drizzle with 2 T. balsamic vinegar and heat for another minute. Sprinkle with dried thyme. Add the green beans and serve.

**You can also top the green beans with toasted almond slivers for additional crunch**

Eight Days to Live (Book Review)

     I ordered the audio CD for the novel Eight Days to Live by Iris Johansen at the end of May. Unfortunately it came on this new little device with its’ own ear buds that didn’t work. The library informed me that they didn’t have any other audios of this book but they would find it for me down state. Three weeks later the CD’s arrived at the library. It was a week before my wedding so I listened to as much as I could, but had to return them the day I got back from the honeymoon, as it was an inter-state library loan. I then found that my own library system had purchased the book and I put it on hold. I just got the book yesterday and finally finished it, after starting it last month.

     The question is…was it worth it? The answer: I think it was. This fast paced thriller is one in the Eve Duncan forensics thriller series. I’ve read a few other books in this series and they were mainly about Eve Duncan and her forensic work. This book took the series to a whole new level and focused more on the Jane, Eve’s adopted daughter.

     In the book Jane is being stalked by a religious cult because of one of her paintings. The cult wants to make Jane their sacrifice at the Offering ceremony which takes place in eight days, hence the name of the book. The story brings in characters that we are already familiar with from earlier books. There is Jock Gavin the assassin, Seth Caleb the mind reader, and John MacDuff the warrior. All three men work together to try and keep the cult from finding Jane and offering her as a sacrifice to Judas.

     I think this book is better then her previous two or three. It brings in some of the old characters we love, and gets away from focusing on just Eve and her husband Joe. The religious cult aspect is an interesting look into the Bible and history. This book was action packed and easy to read. There were possibly a few too many killings to make it believable, but it was still entertaining and left me wanting to read the next in the series.

I give this book 3 ½ out of 5 stars.

Crock-Pot Potato Soup

    It’s gotten fairly chilly over the past week even though it’s only the beginning of October.  I’m not complaining, as the first few weeks of school were so hot I thought I might pass out. I’m actually excited because I’ve got my hoodie on, I have nothing to do tonight, it's pouring down rain, and I’m thinking potato soup and grilled cheeses for dinner sound excellent.


    Because I had potatoes, carrots, and celery in the house it was easy to decide on potato soup. I know many people will chide me for using a half a cup of potato flakes in my recipe but my mom and I swear by it. It helps to thicken the soup and gives it a great flavor.

    I put together the soup before work and left it in the Crock-Pot on low all day.  When I came home I put my hoodie back on and dinner was almost ready.  I quickly put together grilled cheese sandwiches and then ladeled out the delicious soup.  We like to top our soup with cheddar cheese, crumbled bacon, and chives, but really any potato topping will work on this soup. 

     This recipe makes enough soup for 6-8 people.  Therefore we generally have it for dinner the first day, then both lunch and dinner the next day.  It's also a recipe that freezes well for up to 3 months.
Crockpot Potato Soup (a combined recipe from my mom and I)

6 c. chicken broth
2 c. water
6 slices bacon
2 carrots, chopped
2 stalks celery, chopped
1 small onion, chopped
2 garlic cloves, chopped
3 potatoes, cut into 1 inch pieces
½ c. dried potato flakes
¼ c. milk
1 t. marjoram
1 t. ground black pepper
½ t. rosemary
Cheddar cheese and chives for topping



1. Turn the crock-pot onto low and add chicken broth and water.

2. In a skillet cook the bacon until browned. Put onto paper towels to drain.

3. Keeping 1 tablespoon of the bacon grease in the skillet, sauté the carrots, celery, onion, and garlic cloves for 4-5 minutes. Add the vegetables to the crock-pot.

4. Crumble the cooked bacon putting half into the soup and reserving the other half to top the soup with.

5. Peel the potatoes and cut into 1 inch cubes, add to the crock-pot. Slowly stir in the potato flakes, milk, and seasoning.

6. Cook on low for 6-8 hours. If desired, use a potato masher to mash some of the potatoes and thicken the soup. Top with crumbled bacon, cheddar cheese, and chives.

Chex Mix Football Party!

     It was the weekend that I’ve been waiting for. The Pittsburgh Steelers (my favorite team) were playing the Baltimore Ravens (my husband’s favorite team). Having been born and raised in Pittsburgh I am a die hard Steelers fan. My husband was raised in Maryland and lived in Baltimore for a few years and is a huge Ravens fan. We live in Western Maryland where the amount of Steelers and Ravens fans are about equal which makes for an exciting game every time the two teams meet.

     It was also the weekend of my General Mills Chex Mix football party! In order to get ready for the event I chose three of the recipes from the Chex Mix website.  Since General Mills provided three flavors of Chex Mix for my party (original, turtle, and honey nut) I looked for one recipe that would match each bag of party mix. Two days before my football party I was having a special event for my students at school and decided to have them taste all of the recipes. The overwhelming favorite of the elementary school students was S’more Fun.



S’more Fun

1 bag of Turtle Chex Mix
1 c. mini marshmallows
1 c. milk chocolate chips
1 c. broken graham cracker pieces
1. Mix all ingredients together in a large bowl and serve.


     On the day of the party I was busy making buffalo chicken dip, apple crisp, and a few other easy snacks to eat in addition to the Chex Mix during the game. The game was exciting with the lead going back and forth between the Steelers and the Ravens. The last two minutes of the game were nail biters. In the end the Ravens ended up winning (BOO) but everyone had a good time.

     The real winners of our party were the different varieties of Chex Mix. While the adults enjoyed the S’more Fun mix and the Berries and Chips, the favorite among the grown ups was the Nuts to You! They liked the salty snack with a variety of nuts added to it. I just used the different nuts we had around the house, but you can use any combination of nuts that equals two cups.
Nuts to You!

1 bag original Chex Mix
1/2 c. salted peanuts
½ c. honey roasted peanuts
½ c. pecans
½ c. cashews
1. Mix all ingredients in a large bowl and serve.

     My personal favorite out of all three mixes was the Berries and Chips. I liked the sweetness of the Honey Nut Chex Mix with the tartness of the cranberries and the addition of white chocolate. I felt like I was eating a special white chocolate covered pretzel treat. A few of the kids really liked this mix as well mainly because of the addition of the white chocolate.

Berries and Chips

1 bag Honey Nut Chex Mix
1 c. white chocolate chips
1 c. Craisins dried cranberries
1. Mix all ingredients in a large bowl and serve.


     After it was all said and done we had a great party. It was fun to get some of our friends together for some snacks and football, especially on the weekends our favorite teams were matched up. I also enjoyed seeing the reactions of the students to the different flavors of party mix. I think everyone had a lot of fun and took home some new, easy recipes.

**A special thanks goes to General Mills and the Pssst…panel for providing us with the Chex Mix, football plates, football napkins, and a serving bowl**

Meat and Veggie Meatballs

     I like a good meatball. One that is flavorful, well cooked, and seasoned perfectly. I also like to use meatballs in a variety of meals. They are great with spaghetti, on a sub roll, in soups, or as an appetizer. While my husband likes an all meat meatball, I like mine with meat and veggies in it.


     So, when I decided to make spaghetti for dinner I wanted to make meatballs to go with it. After looking in the refrigerator to see what type of veggies we had, I decided to use red and green peppers as well as an onion. I use different vegetables depending on what I’m using the meatballs for. Since this is an Italian meatball, I thought the onion and peppers would go well with them.

     When I have a lot of time and think ahead of time I like to put the meatballs in my Crock-Pot, pour in a jar of marinara sauce, and cook them all day for a meatball full of flavor. Since I didn’t think ahead of time today, I had to go for the old skillet method. I cooked the meatballs in a little bit of oil until they were brown on all sides. Then I poured in a jar of marinara sauce and finished cooking them through. This way I don’t have to heat the sauce separately.

     The meat and veggie meatballs turned out surprisingly well this time. Frank and I enjoyed them with our spaghetti. They were a little crisp on the outside but moist and flavorful inside. I always end up making a large recipe so that we have meatballs left over for lunch the next day. This time we had meatball subs the next day, YUM!

Meat and Veggie Meatballs

1 T. olive oil
1 ½ pounds of Laura’s Lean ground beef
¼ c. green peppers, finely chopped
¼ c. red peppers, finely chopped
¼ c. onion, finely chopped
3 garlic cloves, minced
1 T. Worcestershire sauce
Salt and pepper
1. In a large skillet heat 1 T. olive oil.

2. In a large bowl combine the ground beef, vegetables, Worcestershire sauce, salt, and pepper. Use your hands to mix well.

3. Form the mixture into 1 inch balls. Put the meatballs into the skillet.

4. Cook the meatballs until they are brown on all sides and heated through in the middle. Serve warm.

**If using the meatballs for spaghetti or something with sauce, add the sauce to the skillet and continue cooking for about 5 minutes or until the meatballs absorb the flavor of the sauce.**

Buffalo Chicken Bites

     It’s football season again and who doesn’t like having snacks while watching the games? While I’m a huge Steelers fan my husband likes the Ravens. It makes for some interesting games and a great rivalry. No matter who we like, we love snacks while watching football. One of our favorites is buffalo chicken dip.


     This week I didn’t remember to buy cream cheese at the market so I had to look for an alternative. While glancing through my many recipes, I came across a recipe for buffalo chicken bites. I had all the ingredients except for celery so I decided to make them.

     The result is a spicy chicken snack wrapped in a buttery pastry. They are tiny bites that would be great to use as an appetizer, or you can have them as part of your lunch as we did this Sunday. It is the perfect football snack. I believe the celery in the bites would only make them better and plan to put it in the next time.
Buffalo Chicken Bites (Original recipe by Pillsbury )

1 T. olive oil
1 boneless chicken breast, cut into 4 strips
Salt and pepper
2 cloves garlic, minced
3 T. Frank’s Red Hot
2 T. chopped celery
1 can (8 oz) Pillsbury reduced fat crescent rolls
1 T. parsley
½ c. blue cheese or ranch dressing (I use ranch, my husband likes blue cheese)

1. Preheat the oven to 375 degrees.

2. In a small skillet heat 2 teaspoons of olive oil over medium heat. Season the chicken strips with salt and pepper. Add the chicken strips and cook for 5-7 minutes or until there is no more pink. Remove chicken from pan and place on a cutting board.

3. Using two forks shred the chicken. Put it back into the skillet along with the garlic, Red Hot, and celery.

4. Meanwhile, unroll the crescent rolls on a cookie sheet. Divide into 8 triangles. Cut each triangle in half from the point to the middle of the longest side, making 16 triangles. Place 1 T. of chicken mixture on the center of each triangle. Bring the three corners to the center over the chicken filling and pinch together. Brush each chicken bite with the remaining 1 teaspoon of oil. Sprinkle with parsley.

5. Bake 13-15 minutes or until golden brown. Serve with ranch or blue cheese for dipping.

Lemon-Honey Cupcakes

     We wanted to have a Labor Day picnic. I had brought home some food from my parents and our friends had steaks thawing in the refrigerator. The only thing we needed was a dessert. As an avid cupcake baker, I have probably close to a hundred cupcake recipes sitting in a file waiting to be made. As I glanced through the stack I noticed one for Lemon Honey Cupcakes. Just the sound of them made my mouth water.


     What made them sound even better was the fact that both Frank and I had had sore throats over the weekend. Whenever my throat is hurting my dad always makes me his “special tea” which is loaded with lemon and honey and always helps my throat. I figured maybe these cupcakes would have some healing powers as well.

     The smell of these cupcakes baking was heavenly. Our house smelled like lemons and cake-YUM! While the cupcakes cooled I made a honey lemon frosting to go on top of the cupcakes. The cupcakes themselves were sweet with a hint of citrus. The frosting was out of this world; I seriously could have eaten the entire bowl without the cupcakes.

    The cupcakes were a hit at the picnic. They were the perfect compliment to a heavy meal of steaks and pork BBQ. They are sweet and tangy and go well with a hot cup of coffee. I will definitely be making these cupcakes again.

Lemon-Honey Cupcakes

The original recipe comes from Woman’s Day

2 ¾ c. flour
¾ t. baking powder
½ t. baking soda
½ t. salt
½ c. reduced fat sour cream
¼ c. low fat milk
2 T. lemon zest
4 T. fresh lemon juice
½ c. butter (1 stick)
4 oz. no sugar added applesauce
2/3 c. honey
¼ c. sugar
1 egg
1 egg white

1. Preheat the oven to 350 degrees. Line 24 muffin cups with paper liners.

2. In a medium bowl mix flour, baking soda, baking powder, and salt.

3. In a small bowl whisk sour cream, milk, zest, and lemon juice. Mix until well combined.

4. In a stand mixer beat butter, applesauce, honey, and sugar until fluffy. Beat in the egg until well blended. Add in egg whites one at a time and beat for 2 minutes.

5. With the mixer on low, beat in half of the flour mixture. Then mix in the sour cream mixture. Beat in the remaining flour mixture until just combined.

6. Pour batter into prepared muffin tins, filling each cup three-quarters of the way full. Bake 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes and then transfer to a wire rack to finish cooling.

Lemon-Honey Frosting

½ c. butter (1 stick)
¼ c. honey
¼ c. low fat milk
2 T. lemon zest
4 c. powdered sugar
8 T. lemon juice

1. In a stand mixer beat butter, honey, and lemon zest until creamed. Slowly beat in the milk. On a low speed beat in the powdered sugar until just blended.

2. Stir in the lemon juice until the mixture is fluffy and pale yellow.

3. Spoon into a pastry bag or a ziptop bag. If in a ziptop bag snip off the corner and use to frost the cupcakes.