Spaghetti Carbonara

1 pound spaghetti

1 tablespoon olive oil

8 slices bacon, diced

1 tablespoon olive oil

1 onion, chopped

1 clove garlic, minced

1/4 cup Broth (optional)

4 eggs

1/2 cup grated Parmesan cheese

1 pinch salt and black pepper to taste

2 tablespoons chopped fresh parsley

2 tablespoons grated Parmesan cheese

In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.

Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add broth if desired; cook one more minute.
Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

Honey Mustard Mozzarella Chicken

4 skinless, boneless chicken breast halves

3/4 cup honey

1/2 cup prepared mustard

lemon pepper to taste

4 slices bacon, cut in half

1 cup shredded mozzarella cheese           

Preheat oven to 375 degrees

Place the chicken breast halves in a baking dish, and drizzle evenly with honey and mustard. Sprinkle with lemon pepper.
Bake chicken 25 minutes in the preheated oven. Top each breast half with 2 bacon slice halves, and sprinkle evenly with cheese. Continue baking 10 minutes, or until chicken juices run clear, bacon is crisp, and cheese is bubbly.

Chicken & Gnoochi Soup

1 tablespoon olive oil

1 small onion, diced

3 stalks celery, diced

3 cloves garlic, minced

2 carrots, shredded

1 pound cooked, cubed chicken breast

4 cups chicken broth

1 (16 ounce) package mini potato gnocchi

1 (6 ounce) bag baby spinach leaves

1 tablespoon cornstarch (optional)

2 tablespoons cold water (optional)

2 cups half-and-half cream

salt and ground black pepper to taste                               

Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.  

Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.
Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.

BBQ Beef-filled Biscuits

1/2 lb.extra-lean ground beef

1 small each green and red pepper, finely chopped

1/3 cup Barbecue Sauce

1 can (7.5 oz.) refrigerated buttermilk biscuits

1/2 cup Mexican Shredded Cheddar Jack Cheese

 

Heat oven to 375ºF.
Brown meat with peppers in medium skillet. Remove from heat. Stir in barbecue sauce.
Seperate biscuits. Press 1 biscuit onto bottom and up side of each of 8 muffin cups. (See Note for what to do with remaining 2 biscuits.)
Spoon meat mixture into biscuit cups; press into cups with back of spoon. (Filling will be mounded.)
Bake 10 min. or until biscuits are lightly browned. Top with cheese; bake 3 to 4 min. or until melted.

Tex-Mex Morning Scramble

2 cupscholesterol-free egg product (I use Egg Beaters)

1 cup 2% Milkfat Low Fat Cottage Cheese

1 green pepper, chopped

1/2 cup chopped onions

1/2 cup Shredded Mild Cheddar Cheese

1/2 cup Salsa

 

Beat egg product and cottage cheese with whisk until well blended; set aside.

Cook vegetables in medium nonstick skillet sprayed with cooking spray on medium-high heat 2 to 4 min. or until crisp-tender, stirring occasionally.
Add egg mixture and Cheese; cook on medium heat 8 to 10 min. or until egg mixture is set, stirring frequently. Serve topped with salsa.

Easy Buttercream Frosting

1/2 cup butter, softened

4-1/2 cups confectioners' sugar

1-1/2 teaspoons vanilla extract

5 to 6 tablespoons 2% milk

In a large bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Yield: About 3 cups.

Easy Almond Buttercream Frosting: Prepare as directed above, use 1/2 to 3/4 teaspoon almond extract instead of the vanilla.
Easy Chocolate Buttercream Frosting: Prepare as directed above, except use 4 cups confectioners' sugar, 1/2 cup baking cocoa and 6-7 tablespoons milk.
Easy Lemon Buttercream Frosting: Prepare as directed above, except use 5-6 tablespoons lemon juice instead of the milk and 1 teaspoon grated peel.
Easy Orange Buttercream Frosting: Prepare as directed above, except use 5-6 tablespoons orange juice instead of the milk and add 1 teaspoon grated orange peel.
Easy Peanut Butter Frosting: Prepare as directed above, except use 1/2 cup peanut butter instead of the butter and use 6-8 tablespoons milk.
Easy Peppermint Buttercream Frosting: Prepare as directed above, except use 1/2 to 3/4 teaspoon peppermint extract instead of the vanilla.

Cookies & Cream Cupcakes

Cupcakes:

1 box White Cake Mix
1 stick of butter, melted
1 cup water
3 eggs
24 whole Oreos

Preheat oven to 350 and line muffin tins with liners. Place an Oreo in the bottom of each liner.
In the bowl of a mixer, combine cake mix, eggs, melted butter, and water. Mix on low speed for one minute. Increase speed to high and beat for a minute more. Fill liners 2/3 full and bake for about 20 minutes or until tops of cupcakes spring back when lightly touched.


While cupcakes are baking, make your filling.

Filling:
13 oz jar Marshmallow Creme
1 stick salted butter, softened
1/4 teaspoon vanilla
4 Tablespoons heavy cream
1 1/2 cups powdered sugar


In a large bowl, beat Marshmallow Creme, butter, heavy cream and vanilla on medium low until smooth. Slowly add the powdered sugar and increase speed to medium high and beat for about a minute. Refrigerate filling until cupcakes are done baking and cooled.
Once cupcakes are cooled completely, remove filling from the refrigerator and fill the cupcakes. You can do this by cutting a small hole in the top of the cupcake and spooning the filling in, or putting the filling in a pastry bag with a bismarck tip and piping it in through the top of the cupcake.

Frosting:
4 sticks salted butter
1/4 cup heavy cream
2 teaspoons vanilla
8 cups powdered sugar
15 Oreos, crushed VERY FINELY


In the bowl of a mixer, beat butter, cream, and vanilla on medium-low until smooth and well-combined. Slowly add powdered sugar. Once powdered sugar is barely mixed in, increase speed to medium-high and beat for 2 minutes. Fold in crushed Oreos.
Generously frost or pipe frosting on cupcakes and top with a mini Oreo if desired.
Store uneaten cupcakes in the refrigerator.

Recipe from Confessions Of a Cookbook Queen

Pumpkin Cupcakes with Salted Caramel Buttercream Frosting

Pumpkin Pie Cupcakes:

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon sea salt
1 can (15 oz) Libby's Easy Pumpkin Pie Mix
1 cup sugar
1 cup packed light brown sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs


Preheat oven to 350 degrees. Line cupcake pans with paper lines; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt; set aside.  In the bowl of a stand mixer, combine the brown sugar, sugar, butter, and eggs. Beat on medium speed until well combined. Add dry ingredients, and mix on low until smooth. Fold in the pumpkin puree.  Divide batter evenly among liners, filling each about halfway. Bake until tops string back when touched, about 17 minutes, rotating pans once if needed. Transfer to wire rack to cool completely.

Salted Caramel Buttercream
1/4 cup white sugar
2 tablespoons water
1/4 cup heavy cream
2 teaspoons vanilla extract
2 sticks butter, 1 salted & 1 unsalted
2 1/2 cups powdered sugar
1/2 teaspoon sea salt


In a small saucepan, bring the white sugar and water to a boil over medium heat. Without stirring, let it boil until it reaches a deep amber color. Remove from heat and stir in vanilla & heavy cream. Stir until smooth. Let cool until easy to pour, but not hot. I put mine in the fridge for about 10 minutes. Meanwhile, beat the butter and sea salt in a stand mixer until lightened and fluffy. Slowly add in the powdered sugar, scraping down the bowl and mixing until combined. Turn off the mixer and slowly pour in the caramel mixture. Mix on low until combined, then mix on medium-high for about 2 minutes, until fluffy and well combined. If you pour your caramel in while it's still too warm, your frosting will be runny. If that happens, refrigerate until firm enough to pipe on your cupcakes.

Recipe from Gallamore West

Rolo Cupcakes

For the cupcakes

1 (18.25 ounce) package Devil’s Food Cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs; lightly beaten
1/2 cup warm water
1 teaspoon of vanilla
24 frozen Rolos (freeze for at least 2 hours)

For the frosting
4 sticks unsalted butter; room temperature
2 teaspoons pure vanilla extract
¼ teaspoon fine sea salt
⅓ cup caramel syrup
1 1/2 pounds confectioners’ sugar

For the ganache
4 oz bittersweet chocolate, chopped into very small pieces
1/2 cup heavy whipping cream
2 tablespoons honey
2 tablespoons light corn syrup
2 teaspoons vanilla

24 Rolos for garnish

For the cupcakes
Preheat oven to 350 degrees F.  Line (2) 12 cup muffin tins with paper liners or spray with nonstick cooking spray.  In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, beaten eggs, water and vanilla until well combined and smooth. Evenly divide the batter amongst the prepared pans.  Gently push a frozen Rolo into the center of the batter and smooth the surface making sure to cover the candy with batter.  Bake for 18-22 minutes, or until top is springy to the touch. A small divot may appear in the center of the cupcake, no worries though because you’ll cover that with frosting.  Cool cupcakes thoroughly on wire rack.

For the frosting
Cream the butter in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well.  Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more caramel syrup. For thicker frosting you can gradually add in a little more sugar.

For the ganache
In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.  Place chocolate pieces in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. Whisk in the honey, corn syrup, and vanilla. Allow to cool for about 15 minutes. Do not let the glaze sit for too long or it will harden up before you spoon it over the frosting.  Spoon the glaze on the tops of the frosted cupcakes, allowing it to drip down the sides a little bit. Don’t add too much glaze or it will drip all over your liners.

Top each cupcake with a Rolo.
Store cupcakes in the refrigerator. Remove them to room temperature one hour before serving.

Recipe from My Baking Addiction

German Chocolate Cupcakes

Chocolate Cake:
1 box Devil’s Food Cake Mix
3 eggs
½ cup oil
1 teaspoon vanilla extract
¾ cup buttermilk
1 cup sour cream
German Chocolate Frosting:
1 cup evaporated milk
1 cup sugar
3 egg yolk, lightly beaten
1/2 cup butter
1 ½ teaspoon vanilla extract
1 ½ cup chopped pecans
1 ½ cup flaked coconut

Chocolate Buttercream:
4 ounces cream cheese
½ cup butter
2/3 cup unsweetened cocoa
3 cups powdered sugar
2 teaspoons vanilla extract
1 tablespoon milk or cream (if needed)


Preheat oven to 350 degrees and line two muffin tins with 20-24 cupcake liners.  In a large bowl, gently combine oil, eggs and vanilla extract.  Sift (for easy mixing) in about 1/3 of the cake mix and stir until combined.   Add Buttermilk and stir until combined.  Add another third of the cake mix (again, sifting for easy stirring).  Add sour cream, then final third of cake mix.   Fill cupcake liners ¾ full and bake for 18-22 minutes or until an inserted knife comes out clean.

German Chocolate Frosting: On medium heat in a sauce pan, constantly stir evaporated milk, sugar, egg yolks and butter until thickened. (Basically, until it boils and it will take approximately 15 minutes.) Stir in vanilla extract, pecans and coconut. Let cool.

Chocolate Buttercream: Beat cream cheese and butter for 4 minutes. Add cocoa, powdered sugar and vanilla extract. Let beat for 3 minutes. If it is too thick, add milk. If it is too thin, add powdered sugar. Or if it is not dark enough, add more cocoa.

Pipe Chocolate Buttercream around the edge of the cupcakes to create a barrier, and scoop a small amount of cooled German Chocolate Frosting into the center.

Recipe from Your Cup of Cake

Honey Cupcakes with Honey Cream Cheese Frosting

For the cake:

1 stick butter, room temperature
3/4 cup sugar
2 eggs
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup buttermilk
1/4 cup honey
1 tsp vanilla

Preheat oven to 350 degrees and line 12 cup muffin pan with cupcake liners.  In medium bowl mix together dry ingredients: flour, baking powder and salt, set aside.  In small bowl mix together wet ingredients: buttermilk, honey and vanilla, set aside.  In bowl of stand mixer cream butter and sugar on medium speed until combined.  Add eggs, one at a time beating well after each addition and scraping down sides of bowl as needed.  Gradually add the dry and wet ingredients, alternating starting and ending with dry ingredients and mix until combined.  Using ice cream scoop fill cupcake liners about 2/3 full.  Bake for 18-20 minutes.  Let cupcakes cool in pans for 5 minutes, then remove to wire rack to finish cooling.  Once cupcakes are completely cool, ice with Honey Cream Cheese Frosting.

For the frosting:
1 1/2 sticks unsalted butter, room temperature
4 oz cream cheese, softened
3 cups confectioner’s sugar
3 Tbsp honey
yellow food coloring (optional)
yellow sugar sprinkles

In bowl of stand mixer cream butter and cream cheese until combined.  Gradually add confectioner’s sugar and continue to mixing scraping down sides of bowl as needed.  Mix in honey.  If desired add a few drops of yellow food coloring to slightly tint the icing.  Place the icing in a piping bag fitted with a round decorating tip and swirl the frosting on top of the cupcake going in a circular motion.  Add some yellow sugar sprinkles and enjoy!

Recipe from Half Baked

French Toast Cupcakes

3/4 c unsalted butter, room temperature 1 c sugar
1/2 c unsweetened applesauce
3 egg yolks
1 3/4 c flour
1 1/2 tsp baking powder
1/4 tsp salt
2 tsp cinnamon
1 1/2 Tbs maple syrup
1 1/2 tsp vanilla
1/2 c milk

1 egg
2 Tbs milk
1 tsp cinnamon

Maple Frosting
2 sticks unsalted butter, softened
2 3/4 c confectioners' sugar
2 tsp milk

Combine the butter and sugar on low speed until light and fluffy, scrape the sides as needed.   Add the applesauce and the egg yolks and continue to mix.  In a separate bowl, mix the flour, baking powder, salt, and cinnamon.  In another bowl, whisk the maple syrup, vanilla, and milk.  Add the flour and milk mixtures alternatively to the butter mixture, starting and ending with the flour. Raise the speed and continue to mix until fully combined.  Put cupcake papers in a pan and fill 3/4 with batter.   Cook at 375 for 10-12 minutes(mini cupcakes) or 15-17 minutes(regular cupcakes) or until a toothpick comes out clean.   While they are cooking, whisk the extra egg, 2 Tbs of milk, and 1 tsp cinnamon. Once the cupcakes are done, quickly pull out of oven, and brush with the egg mixture. Place back in the oven on Broil for 1-2 minutes, or until the mixture has dried.  Frost with Maple Frosting.


Recipe taken from Wife...or something like it
She says: "A word to the wise though, eat them while they're fresh. After a day or two-->not so good. But good when they are newbies"

Cake.... In Cup Form

As I collect recipes that I like I have realized I collect ALOT of recipes for CUPCAKES. I am needing to get them posted and out of my collection box so get ready for several cupcake posts.

Suasage Stir Fry

2 tablespoons vegetable oil
6 potatoes - peeled and cubed
2 pounds smoked sausage, sliced
1 onion, sliced
2 green bell peppers, chopped
Heat oil in a large skillet over medium heat. Place the potatoes in the skillet, cover and simmer, turning occasionally, until potatoes are almost tender and a little browned, about 10 minutes.   Stir in the sausage, onion and peppers. Cover and cook for about 5 more minutes, or until onion and peppers are to desired tenderness.

Bacon Jack Chicken Sandwich

8 slices bacon
4 skinless, boneless chicken breast halves 2 teaspoons poultry seasoning
4 slices pepperjack cheese
4 hamburger buns, split
4 leaves of lettuce
4 slices tomato
1/2 cup thinly sliced onions
12 slices dill pickle
Preheat a grill for medium heat.   While the grill preheats, place the bacon in a large skillet over medium-high heat. Cook until browned on both sides. Remove from the pan, and drain on paper towels.   Rub the poultry seasoning onto the chicken pieces, and place them on the grill. Cook for about 6 minutes per side, or until no longer pink in the center. Top each piece of chicken with 2 slices of bacon and 1 slice of pepperjack cheese. Grill for 2 to 3 more minutes to melt the cheese.   Place each piece of chicken on a bun, and top with lettuce, tomato, onion and pickle slices before serving with your favorite condiments.

Tortellini in Creamy Rosé Sauce

1 Tbsp. olive oil
1 onion, chopped
1 clove garlic, minced
1-1/2 cups chicken broth
1 cup spaghetti sauce
1 pkg. (9 oz.) refrigerated cheese tortellini
1/2 cup PHILADELPHIA Original Cooking Creme
4 cups loosely packed baby spinach leaves
1/4 cup Grated Parmesan Cheese

Heat oil in large skillet on medium heat. Add onions and garlic; cook and stir 5 min. or until crisp-tender. Stir in broth and spaghetti sauce. Bring to boil.   Add pasta; stir. Cover; cook on medium heat 5 min., stirring occasionally. Add cooking creme; cook and stir 3 to 5 min. or until completely melted. Cover; cook 5 min. or until pasta is tender, stirring occasionally.   Stir in spinach; cook, covered, 1 min. or just until wilted. Remove from heat; top with Parmesan.

Baked Garlic Parmesan Chicken

1/2 cup grated Parmesan cheese
1 package Good Seasons Italian Dressing mix
1/2 teaspoon garlic powder
6 boneless skinless chicken breast halves

Preheat oven to 400 degrees F.  Mix cheese, dressing mix and garlic powder.   Moisten chicken breasts with water; coat with cheese mixture. Place in shallow baking dish.  Bake 20 to 25 min. or until chicken is no longer pink in the center.

Speghetti Bread

1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature

6 oz spaghetti, cooked
1 cup thick spaghetti sauce
8 oz mozzarella cheese, cut into 1/2 –inch cubes
1 egg white
Parmesan cheese
Parsley flakes

Spray counter lightly with non-stick cooking spray (or use parchment paper).
Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cover with plastic wrap and let rest for 10-15 minutes.
Cook spaghetti according to package instructions. Drain and let cool slightly.
Remove wrap from dough. Place spaghetti lengthwise in a 4-inch strip down the center of dough. Tip with sauce and cheese cubes. (I mixed my spaghetti and sauce together and added a ½ pound of cooked Italian Sausage)
Make cuts 1 ½-inches apart on long sides of dough to within ½-inch of filling.
Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid.
Lift braid with both hands and place on large sprayed baking sheet. (or transfer parchment paper to baking sheet). Brush with egg white and sprinkle with Parmesan cheese and parsley (I added garlic powder).
Bake at 350 for 30-35 minutes or until golden brown. Cool slightly and slice to serve.

From Rhodes

Ham and Cheese Sliders

24 good white dinner rolls 24 pieces good honey ham
24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip
Poppy seed sauce (you probably could half this...I had plenty extra)
1 Tablespoon poppyseeds
1 1/2 Tablespoons yellow mustard
1/2 cup butter, melted
1 Tablespoon minced onion
1/2 teaspoon Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.
In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.


the-girl-who-ate-everything.com

Andes Mint Cupcakes

Chocolate Cakes:

1 cup sour cream
½ cup oil
1 teaspoon vanilla extract
3 eggs
¼ cup water
½ cup buttermilk
Devil’s Food Cake Mix

Chocolate Mint Filling:
1/3 cup chocolate chips
2 tablespoons heavy cream
1 teaspoon peppermint extract
¼ cup powdered sugar

Mint Buttercream:
8 oz cream cheese
6 tablespoons butter
3-4 cups powdered sugar
1 tablespoon heavy cream or milk
1 teaspoon peppermint extract
green food coloring

Preheat oven to 350 degrees and line two cupcake pans with paper liners.
Using a whisk, mix sour cream, oil and vanilla extract together. Add eggs one at a time, stirring well in between each addition.
Alternate adding the cake mix and liquids (buttermilk and water), starting and ending with the cake mix.
Fill liners 2/3 full and bake for 14-18 minutes, or until and inserted knife come out clean.

Chocolate Mint Filling: Melt chocolate chips and heavy cream together in the microwave or on the stovetop over medium heat. Stir in peppermint extract and powdered sugar. When cupcake come out of the oven, use a squeeze bottle to fill the cupcake with the filling, or use the filling as a ganache and dip the tops of the cakes into it.

Mint Buttercream: Beat cream cheese and butter until light and fluffy. Add powdered sugar, heavy cream and peppermint extract and beat well. Add green food coloring and stir well
Pipe buttercream onto cooled cupcakes and top with extra Chocolate Mint Filling and an Andes Mint.

yourcupofcake.com