Recipe: Caramel Cupcakes

Here is an absolutely stunning recipe for caramel cupcakes. Now I didn't think I was a huge fan of caramel and until today I would have put home-made caramel in the category of things I'll buy at the store instead of make at home (like marshmallows, home-made chocolate chips, or my own ketchup). But this recipe certainly converted me!

Tip: Before you start making the cupcakes, pull the butter (for the frosting) out of the refrigerator and leave it on the counter to soften.

Step 1: Bake Cupcakes (makes 22-24 cupcakes)

Ingredients
     1 box white cake mix
     3 tablespoons vanilla instant pudding mix
     1 1/4 cups milk
     1/2 cup vegetable oil
     4 large eggs
     1 teaspoon pure vanilla extract
 
Directions
Preheat the oven to 350°F and line cupcake cups with paper liners. Put the cake mix, pudding mix, milk, oil, eggs, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 1 1/2 to 2 minutes longer, scraping down the side of the bowl again if needed. Scoop batter into cupcake liners, filling two thirds of the way full. Bake 20-25 minutes. Cool on wire rack for at least 20 minutes.

Tip: While cupcakes are baking, make the caramel sauce

Step 2: Make Caramel Sauce 
Ingredients
     1 packed cup brown sugar
     1/4 cup skim milk
     1/4 cup heavy cream
     4 tablespoons butter
     Pinch salt
     1 tablespoon vanilla extract

Directions
Mix the brown sugar, heavy cream, milk, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Take the pan off of the heat, let cool for 5 minutes. Pour 1/2 cup sauce into a container (to be used for the frosting) and put remaining into a squeeze bottle for decorating. Put both in the refrigerator to cool.

Step 3: Make Caramel Buttercream Frosting and Decorate!
Ingredients
2 sticks unsalted butter, softened
3 cups powdered sugar
Pinch of salt
Reserved 1/2 cup caramel sauce

Directions
In a large mixing bowl, beat together the butter, sugar, and salt until smooth. Add the caramel sauce then beat until light and fluffy. Pipe onto cooled cupcakes. Then drizzle additional caramel sauce on frosted cupcakes.

Recipe: Peanut Butter Cookies with Chocolate Chips

You'll need:
1 stick butter, softened
3/4 cup peanut butter (smooth)
1 1/4 cup brown sugar (packed)
1 egg
1 teaspoon vanilla
2 cups flour
3/4 tsp salt
3/4 tsp baking soda
1 cup chocolate chips

To make:

Preheat oven to 350

Mix butter, peanut butter, and brown sugar in a mixer fitted with the paddle attachment for 3 minutes or until light and fluffy. Add vanilla and egg. Scrape sides of bowl to incorporate fully. Mix baking soda and salt with the flour and then add to the butter mixture. By hand, stir in chocolate chips. Using hands, form cookies into patty shapes approximately 2 1/2 inches in diameter (or roughly 16-20 cookies). Bake for 11 minutes.

Recipe: Summer Corn Chowder

Note: you can make this recipe any time of year by using canned whole kernel corn. During the summer when corn is ripe and abundant, I suggest using fresh corn on the cob. Either white, yellow, or bi-color is fine (even a mix is good). Just make sure you cook the corn (prefer boiling but grilled is okay too) and cut the corn off of the cob. For this recipe you'll need about 3 cups of corn or 3-4 ears of corn. Note: if you're using fresh corn- DON'T THROW AWAY THE COBS! Instead put them in the soup when you add the liquid and simmer. It enhances the corn flavor in this soup!!



You'll need:
2-3 tablespoons butter
1 onion, diced
1-2 ribs celery, diced
1-2 large potatoes, diced
1-2 cloves garlic, minced
2 cans whole kernel corn
1 can cream corn
1 1/2 cup milk
2 chicken bouillon cubes
2 1/2 cups hot water
Salt and pepper to taste

To make:
In a large soup pot over medium heat, melt the butter. Add onions, celery, potatoes and cook until onions are translucent (about 5-10 minutes). Add garlic and some salt and pepper and cook another 2 minutes.
Add whole kernel and creamed corn to the pot. Stir in milk. Mix the bouillon cubes with the hot water until dissolved then add to the pot. Bring to a boil then simmer for 15-25 minutes (or until potatoes are tender).
If you prefer a thicker chowder, add about 1/4 to 1/3 cup cream or half and half at the end. Season again with salt and pepper (to taste) and enjoy! (Serves 4 or more)

Recipe: Lisa's Bean Dip

My Aunt Lisa makes the most delicious (and healthy) bean dip. As soon as she puts this out for our family to eat, it disappears!! So yummy and easy and feeds a crowd.

You'll need:
1 cup cider vinegar
1-2 T sugar (I tend to go easy on the sugar)
2-16 oz. cans beans (black, sm. kidney, etc... mixed or the same type) rinsed and drained
1 can corn-drained
A med red onion-diced
1 bunch fresh cilantro-chopped-discard stems
1 med. bell pepper diced (I use yellow for the color)
2 T. jalapenos-chopped
1 large tomato- chopped

To make:
Combine sugar and vinegar in a small, microwave safe dish. Heat just enough to dissolve sugar. Set aside.
Combine all other ingredients in a med bowl. Add vinegar mixture and coat completely. Salt and pepper, if desired.
Let stand in refrigerator for several hours if possible.
Before serving, I usually pour out some if the liquid. Then, serve with Scoops corn chips.

recipe: blueberry zucchini bread

this recipe is a perfect use for spring produce. a bumper crop of zucchini can be used up in a hurry with this bread. fresh or frozen berries will work as well.

you'll need:
3 eggs
3 cups flour
1 cup brown sugar
1 cup white sugar
2/3 cup unsweetened applesauce
1/3 cup oil
1 tablespoon Cinnamon
1/4 teaspoon Baking soda
1 teaspoon Baking powder
2 cups blueberries
2 cups shredded zucchini
3 teaspoons vanilla extract
1 teaspoon salt

to make:
1- preheat oven to 350 degrees. Grease 3 mini loaf pans or 2 8x8 pans.
2- in a large bowl mix together eggs, oil, applesauce, vanilla, and the sugars. Fold in the zucchini. Then mix in flour, cinnamon, baking powder, baking soda, and salt. Gently fold in blueberries.
3- bake for 45-55 minutes for mini loaf pans or 60-75 minutes for the 8x8 pans.

Notes: this can be made into muffins and then placed in the freezer. Take 1 muffin out and microwave for 20 seconds for an on the go breakfast treat.

recipe: world's best chocolate chip cookies

let's just say these are the best- 'nuff said


you'll need:
1 stick of butter, softened
3/4 cup sugar (mixed 1/2 of it white, 1/2 of it brown)
1 egg
1/2 tsp vanilla extract
1 cup whole wheat flour
1/2 tsp baking soda
1/4 tsp salt
1 cup chocolate chips

to make:
cream sugar and butter then add egg and vanilla. mix together dry ingredients before adding to the wet. then add chocolate chips. in 1 tbsp rounds, bake at 375 degrees for 12 minutes.

recipe: turkey pot pie

great use of leftover turkey. just as good with leftover rotisserie chicken.

you'll need:
1 cup cooked turkey chunks
1/2 onion diced
2/3 cup frozen peas and carrots mixed
1/2 tsp poultry seasoning
1/4 tsp pepper
1/2 tsp salt
1 can low-fat cream of chicken soup
1 pre-made pie crust (rolled up kind)

to make:
1- in a mixing bowl combine first 6 ingredients and stir. add can of soup.
2- pam a pie dish and spoon filling into it. top with pre-made pie crust (decorate edges if you'd like) and cut a few slits in the top).
3- bake at 375 degrees for 35 minutes.

recipe: pumpkin ice cream

great recipe for this fall time of year. if you like pumpkin pie you'll love this semi-homemade treat.


you'll need:
1 pint low fat vanilla ice cream
1/4 can pumpkin puree
1/4 cup brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
ginger snaps, crushed (for garnish)
whipped cream (for garnish)


to make:
thaw out the ice cream so it is mixable. stir in remaining ingredients. put back into the ice cream container and put in the freezer for at least 1-2 hours. serve ice cream with ginger snaps and whipped cream

recipe: updated eggs florentine

a lighter version of a classic recipe. this makes a great breakfast or snack and is super nutritious.

you'll need:
1 piece of multi-grain bread (i used half of a sandwich thin or bagel thin)
1-2 tablespoons of goat cheese
1 clove garlic, minced
1/4 cup spinach (frozen package, thawed and excess water squeezed out)
2 teaspoons olive oil
1 egg
1 tablespoon vinegar (either white, rice, or white wine vinegar will do- red wine if you must)

to make:
1- heat oil in a saute pan over medium heat. add garlic cook for 1 minute then add the spinach. heat through (about 3 minutes). remove from heat.
2- heat water in a sauce pot (about 1/3 full). add vinegar. bring to a simmer or light boil. crack egg into small cup, mug or ramekin then slowly put it in the water. poach egg for 5-7 minutes depending on how runny you like it.
3- toast bread. spread goat cheese on it, top with spinach and the poached egg. season with salt and pepper.

recipe: vegetable wrap

used some of the leftover grilled vegetables from the last recipe to make a quick wrap for lunch. i added a little goat cheese too (because it's my favorite) but i did not include it in the recipe below. you could use cucumbers, carrots, cilantro, bean sprouts, and a drizzle of soy or hoisin to for a fresh taste too if you don't have the grilled vegetables on hand. serve with some potato chips.

you'll need-
1 whole wheat wrap
2 tablespoons hummus (i used roasted garlic because that's my favorite)
1-2 slices tomato
2 small - medium slices of grilled zucchini
2 small - medium slices of grilled yellow squash
1-2 green onions
1/4 cup mixed salad baby greens

to make-
spread hummus on wrap. place zucchini and squash in the middle with tomato and green onion. top with baby greens. roll it up, slice in half and enjoy!

recipe: grilled veggie sandwich

in an effort to eat a bit more "meatless" as well as an effort to eat more delicious veggies, i whipped up this sandwich. makes a great dinner or lunch. you can substitute other vegetables that are in season or according to your tastes. portabella caps would be great on this too. used the george foreman grill which made this super easy. the amounts in this recipe only make one sandwich so be sure to double up if you're making more.

you'll need:
2 slices zucchini (small to medium)
2 slices yellow squash (small to medium)
1 slice onion (large onion, red or yellow)
6 asparagus spears
1-2 slices tomato
2 tablespoons goat cheese, room temperature
2 teaspoons balsamic glaze (thicker than just balsamic vinegar)
1 roll (i used a chicago hard roll but a baguette or even 2 slices of whole grain oat bread would be delicious too)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon italian seasoning
1 clove garlic


to make:
1- slice roll in half and rub it with garlic clove (if using a softer bread, be sure to toast it first). preheat grill. in a bowl, mix together olive oil, salt, pepper, and seasoning. place squash, zucchini, onion, and asparagus in bowl and toss to coat.
2- place vegetables on the grill (if grill is too small, do in batches). cook until tender. while this is cooking, spread cheese on one side of bread. top with tomato slice(s) and then drizzle balsamic on top.
3- once vegetables are cooked, assemble sandwich. and enjoy!

recipe: risotto with spinach

from the famous tuscany, italy trip my mother and i went on in 2004.

RISOTTO WITH SPINACH
(serves 4-6)
2 tablespoons extra virgin olive oil
1/2 large onion chopped
3/4 cup arborio rice (per person)
1 package frozen spinach (defrosted and squeezed dry)
warm / hot water (bring to simmer in separate pot)
1 tbsp sea salt
1/4 cup shredded parmesean

to make:
heat saucepot over medium heat. add olive oil and onion and cook for 10 minutes. add spinach. and cook for 3 minutes. add rice and cook for 3 minutes stirring constantly. add 2 cups of hot water and sea salt stir. cook until almost completely absorbed. continue to add water until all is absorbed and rice is cooked. finish with parmesean cheese, stir and serve.

recipe: butternut squash stuffed with farro, walnuts, & goat cheese

here's my attempt at trying to eat a bit more vegetarian. would be vegan but i just couldn't give up the goat cheese in this recipe. definitely adds a great flavor but the salad itself is good without it (in case you aren't a big fan of goat cheese). my boyfriend doesn't usually like squash but i made him a believer after this meal. and as long as you buy "pearled" farro the entire dish can be made in 20 minutes.

you'll need:
1 cup pearled farro, rinsed
3 cups water
1 medium butternut squash (about 2 pounds)
1 red onion
4 tablespoons olive oil (divided)
salt & pepper to taste
1 teaspoon thyme
1/4 cup walnuts, chopped
3 tablespoons balsamic vinegar
4 tablespoons goat cheese

to make:
1- after rinsing farro, place in sauce pot with water. bring to a slow boil and cook for 15-20 minutes (taste after 15 minutes and see if it is "al dente" enough or if it needs to be cooked longer).
2- cut the neck off of the squash. cut the bulb in half and scoop out the seeds. cut a small part off of the bottom of each bulb half so it sits level. peel the neck of the squash and chop into 1/2 inch cubes. peel red onion and cut into eighths.
3- put squash bulb halves and cubes on a baking sheet with the onion. sprinkle with 2 tablespoons of the olive oil, salt, pepper, and thyme (toss to coat). bake at 400 for 15-20 minutes or until bulbs are fork-tender.
4- place walnuts on baking sheet and toast in oven for 3-5 minutes.
5- drain remaining water from farro. place in large mixing bowl and season with salt and pepper to taste. add remaining olive oil and balsamic vinegar and stir. add squash cubes, onion, and walnuts and combine. place a few spoonfuls of salad back inside the squash halves. top with goat cheese.

recipe: black and white chocolate chip cookies

these cookies are double trouble and sinfully good. great to wrap in cellophane gift bags and give as gifts.

you'll need:
1 1/2 cups flour (all purpose)
1 1/2 tsp baking soda
1/2 tsp salt
1 stick butter (softened)
1/2 cup brown sugar
1/2 cup granulated white sugar
1 egg
1/2 tsp vanilla
2/3-3/4 cup semi-sweet chocolate chips
2/3-3/4 cup white chocolate chips

to make:
1- preheat oven to 350 degrees and line baking sheet with foil.
2- in a bowl place softened butter and mix with wooden spoon. slowly add sugars mixing in 1/4 cup at a time making sure it gets incorporated fully.
3- add egg and vanilla and mix until smooth.
4- mix all dry ingredients in another bowl. slowly start adding that mixture to the wet mixture 1/2 cup at a time until all flour is mixed in. add chocolate chips and stir.
5- using hands, form 2 tablespoons of mixture into flattened disks leaving space in between. bake for 12 minutes.

recipe: pot roast

i like to make pot roast by putting it in the crock pot in the morning, going out of the house during the day and coming home to a delicious smelling house and dinner is ready. i also like to use leftover pot roast to make the most enchiladas (recipe already posted).

you'll need:
2 - 2 1/2 pounds roast: either beef (chuck roast) or pork (i used the dark meat end of a large tenderloin)
2 1/2 cups vegetables (like onions, potatoes, and carrots) all cut to the same size
1/4 cup dry white wine
2 tablespoons canola or cooking oil
spices (either a packet of lipton onion soup mix or individual spices: 1/2 tsp granulated garlic, 1/2 tsp granulated onion, 1/4 tsp ground black pepper, 1/2 tsp salt)
boullion (if using pork roast use chicken boullion, if using beef use beef boullion. i prefer "better than boullion" paste- use 1/2 tsp but you can use a dried cube of boullion too)

to make:

*crock pot method*
put wine in bottom of crockpot and mix in boullion. place vegetables in crockpot. rub roast with oil then spices then put it in the crockpot. cook on low for 6-8 hours or on high for 4-5 hours.

*oven roasted method*
pour wine in shallow baking dish (prefer glass) and mix in boullion. rub roast with oil and spices and place in baking dish. place vegetables in dish surrounding roast. bake at 400 degrees for 30 minutes then lower heat to 300 for 2 hours (or until meat is cooked through).

recipe: santa's white christmas cookies

ok really its just a white chocolate chip and coconut cookie but since barnie's makes a killer coffee flavor that has the same flavorings, i think "santa's white christmas cookies" makes a good name for these.

you'll need:
1 3/4 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1 stick butter, softened
1 cup sugar
1/2 tsp vanilla extract
1 egg
2/3 cup white chocolate chips
1 cup sweetened shredded coconut

to make:
preheat oven to 350 degrees and line baking sheet with foil. in a bowl mix stick of butter and half of the sugar. stir until all sugar is incorporated then add rest of the sugar until it is incorporated. mix in the egg and vanilla. in a separate bowl mix flour, baking powder and salt. then incorporate the flour to the sugar mixture adding 1/4 of the flour mixture at a time. then fold in the coconut and white chocolate chips. using hands, form into patties and place on baking sheet. bake for 16 minutes. cool on wire rack. serve with a cup of coffee, glass of milk, or hot chocolate!

recipe: colored cupcakes

saw this recipe on tablespoon.com and had to make it. all i needed to make them was a box white cake mix, white frosting, some sprinkles, and some food coloring. i'm elaborating to think you could use this recipe and make fun colored cupcakes for any occasion. for example: use your school (or college) colors to make cupcakes for a "touchdown" party. or you could even make the cupcakes light blue or pink for a baby shower. all in all, you can use this recipe to make cupcakes for any occasion.

you'll need:
1 box white cake mix (has to be white, and use egg whites only)
all ingredients according to box directions (eggs, water, and oil)
whipped white frosting (pre-made tub)
sprinkles (optional and your color choice)
food coloring (optional)

to make:
1- mix white box cake mix according to directions. then divide batter evenly into as many bowls as you want colors.
2- add food coloring to each individual bowl of batter. put batter into cooking vessel (either cake pan or cupcake lined tin) in order of color desired (i.e. rainbow- i went in the order of purple, blue, green, yellow, orange, red). be sure to fill only 3/4 full.
3- bake per box directions. let cool.
4- color icing if desired and ice cake. complete with sprinkles (if desired).

recipe: chocolate chip bread pudding

bread pudding is a great recipe because it uses things you likely have around the house already. this makes it easy to whip together in a hurry for a crowd but it makes you look like a great chef! you can add various mix-ins depending on what you have on hand to spice it up. in this case we used chocolate chips. other mix-ins could include: nuts, coconut, raisins, candied fruit or dried fruit, white chocolate chips. you can serve with ice cream or with some jam or preserves (heated up and mix a little water with it to make it pourable). recipe is courtesy of my boyfriend <3

you will need:
1 loaf bread, few days old (i always use publix homestyle white bread, unsliced- find this in the bakery, if you can't find it, ASK! trust me it's worth it... oh and this bread is great for french toast too!)
8 eggs
2 1/2 cups milk
1/4 splenda (or sugar)
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp vanilla extract
3/4 cup chocolate chips

to make:
1- in a large bowl whisk eggs, milk, splenda, cinnamon, nutmeg, and vanilla extract until combined.
2- cut bread into 1" - 2" cubes (varying sizes). put bread in egg mixture and stir to coat evenly. refrigerate for 45 minutes then stir. refrigerate for another 45 minutes. (if at this point it seems to dry, add a dash more milk and stir)
3- preheat oven to 350 degrees. spray baking dish HEAVILY with pam.
4- spread half of bread mixture into pan. sprinkle with half of the chocolate chips. top with remaining bread mixture and sprinkle remaining chocolate chips on top.
5- bake for 35-45 minutes or until cooked through and lightly brown on the top. serve warm with a scoop of vanilla ice cream on the side.

recipe: enchiladas

i like this recipe because it feeds a crowd for pretty cheap and uses leftover cooked meat. in this case i used leftover pot roast (shredded) but you could use leftover rotisserie chicken, turkey (think thanksgiving), or pork if that's what you have on hand. i even would stretch to say you could use leftover meatloaf, burgers, ground beef, or meatballs. vegetarian option: substitute beans and rice instead of the meat.

you will need:
8 flour tortillas
1 1/2 cups meat (shredded, ground, or bite size)
1 can red enchilada sauce (mild)
1 can diced green chiles
3/4 cup diced onion (white or yellow)
1 1/3 cup shredded monterrey jack cheese
3/4 cup sour cream
2 tablespoons milk

to make:
1- preheat oven to 375 degrees. spray baking dish HEAVILY with pam.
2- in a large mixing bowl combine: meat, 1 cup cheese, onion and 3/4 can chiles.
3- put about 1/4 cup of mixture in each tortilla (i like to lay out all of the tortillas on the counter and divide mixture evenly). roll up each tortilla (ends open) and place fold side down in the baking dish.
4- pour enchilada sauce on top of enchiladas. in a small bowl whisk together sour cream and milk. pour on top of enchiladas. sprinkle with remaining cheese and chiles.
5- bake for 45 minutes or until bubbly and brown.

recipe: quiche

quiche is one of the easiest recipes to make. it also has a million different variations so no matter what your tastes or what you have on hand, you can pretty much always make a quiche. great for any meal of the day, easy for a party, and great if you have a crowd. and absolutely always delicious.

you'll need:
1 frozen pre-made pie shell
3/4 cup milk or cream (not skim milk)
4-5 eggs (depending on the amount of fillings you have)
5 oz shredded cheese (swiss, mozzerella, or cheddar)
salt and pepper to taste
dash of nutmeg

optional fillings:
2-3 tablespoons scallions / green onion
1/4 cup sauteed white onion
3-4 slices cooked bacon, crumbled
1/4 sauteed sliced mushrooms
1/4 cup chopped seeded tomato
2-3 slices canadian bacon, chopped
1/4 sauteed spinach (can use frozen chopped spinach, thawed)

to make:
1- thaw pie shell for 10 minutes. prick with a fork. bake at 400 degrees for 5-8 minutes until lightly browned.
2- take all fillings you'd like and mix them in a bowl together with the cheese. in a separate bowl, wisk eggs, milk (or cream), salt, pepper, and nutmeg until combined.
3- fill pie shell with filling and cheese mixture. slowly pour egg mixture over letting it settle.
4- bake at 350 degrees until set (depending on amount of fillings should take anywhere from 35 minutes to 1 hour). if pie crust edges start to get too brown, use tin foil to make a cover so they don't burn. once quiche is cooked, let cool for 20 minutes before serving.


**some of my favorite quiches:
- tomato, bacon, onion, with mozzerella cheese
- mushroom, bacon, canadian bacon, scallion with swiss cheese
- spinach, mushroom, scallion with swiss cheese
- bacon, scallion, mushroom with cheddar cheese