Mckenzie's Mom's cupcakes

okay so for the cupcakes:
one double fudge cake mix
4 eggs
one small box of instant chocolate pudding
1/2 cup of oil
1/2 cup warm water
1 cup chocolate chips
1 cup sour cream
And then bake at 350 for probably 22-25 minutes.
Okay and then if you want the icing recipe here it is:
gently blend together:
2 pounds powd sugar
3/4 cup cocoa
In small pieces add in 1/2 pound softened butter
Add:
3 teaspoons vanilla extract
1 1/2-2 cups of heavy whippping cream (amount depends on thickness of cream)
Turn to high speed and whip for apx. 3 minutes.
But with the icing recipe it makes a lot and so you might want to half it depending on how many you make and whether you pipe them or not.

Taco Braid

My family LOVES this. We also do a variation of Pizza Braid.

I have used the Pantry Secrets bread recipe.. You can also find the recipe HERE.

or the Our Best Bites Breadstick recipe (i like this recipe better, but it takes longer to make)

Taco Braid Filling
4 oz of Cream Cheese, softened
1/2 cup Salsa (i just tried with salsa verde and it was delicious)
1/2 lb ground turkey, beef or chicken seasoned and cooked with a Taco seasoning mix (I used 1 lb of ground turkey)
1 can (15oz) of black beans (drained)
1 cup of shredded cheddar cheese
olive oil
garlic salt

1. Preheat oven to 400 degrees. Spray counter and hands with cooking spray and knead for a few seconds to form smooth ball.
2. Roll dough into a 15-in. x 12-in. rectangle. Place on a greased cookie sheet. It's very important to place the dough on the cookie sheet before you fill it because once you fill it, it will be too heavy to move onto the cookie sheet. Mix salsa and cream cheese in a small bowl. Spread cream cheese mixture lengthwise down center third of rectangle, salsa, then seasoned meat and black beans. Sprinkle with cheese.
3. On each long side, cut 1 inch wide strips about 2-1/2-inches into center. Starting at one end, fold alternating strips at an angle across filling.
4. Pinch ends to seal and tuck under. Brush with olive oil and sprinkle with garlic salt. Cover and let rise for 20 minutes.
5. Cover and let rise for 20 minutes.
6. Bake at 400 degrees for 20 minutes.
7. Remove from oven and place on cooling rack or cutting board with 2 spatulas.

precooked 

Original recipe found HERE.

Chili Verde

This recipe is for 16-20 people. I halved for my family.

Ingredients

• 6 pounds lean pork
• 1/4 cup vegetable oil or lard
• 2 large yellow onions, chopped
• 6 large cloves garlic, minced
• 1 tablespoon sea salt
• Freshly ground black pepper, to taste
• 1 tablespoon cumin
• 8 medium poblano chiles, seeded and chopped ( i couldn't find at the store so I used canned chilies)
• 4 large jalapenos, seeded and minced
• 2 large yellow bell peppers, seeded and chopped
• 4 1/2 quarts chicken stock
• 3 pounds fresh tomatillos, husks removed
• 1 bunch cilantro leaves, chopped

Directions

Trim off any excess fat from the pork and cut into 2 inch squares. In a large (6 to 8 quart) stock pot, over a high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot and pour off any oil or fat drippings, but leave 2 tablespoons of oil. In the same pot, over a medium heat, add the chopped onion, garlic, salt, and pepper and saute until transparent. Add the cumin, pork, and chicken stock, and cook for 1/2 hour.

Add the poblanos, jalapenos, and bell peppers. Puree the tomatillos and cilantro in a blender. Add them to the pot and cook an additional 30 to 45 minutes. Serve with white beans and rice. Garnish with grated sharp white cheddar cheese.

Sloppy Joes

This is for a sweeter Sloppy Joe. It's nothing like Manwich.

2 lb. Hamburger (I use ground turkey)

1 Cup Ketchup

1 tsp. Dry Mustard

1 TBS. Vinegar

1 medium onion

1 tsp Salt

1/4 tsp. Pepper

1/2 c. Brown Sugar

1 TBS. Worcestershire

1 tsp. chili powder (optional-I never add).

Brown hamburger(or turkey) and onion; drain fat off. Combine all other ingredients. Add to hamburger and onion. Top on toasted buns and enjoy.

Chocolate Chip Cookie Delish

Chocolate Chip Cookie Bliss

In a mixer add

1 cup shortening

2 sticks butter at room temperature

1 cup sugar

1 1/2 cups brown sugar

3 TBS. Turbinado (from Trader Joes) or a very coarse sugar.

Cream together till light and fluffy

Add to the mixture

2 extra large eggs

2 teaspoons vanilla

Mix

In a separate bowl, sift together:

4 cups of flour

1 teaspoon salt

2 teaspoons baking soda

Add a cup at a time to the mxture

Add 1 bag milk chocolate chunks and 1 bag Semi-sweet choc. chips

Refrigerate till chilled

Roll into balls

Put into plastic bag and freeze

Heat oven to 375

Bake 8-12 minutes or until they start to brown

Let set on cookie sheet

Control yourself

Original recipe found HERE

May 12x12

Warning: I am trying to play catch up, expect a lot of posts with publishing dates from the past months.

1. growing lady bugs.

2. Ainsley thoroughly enjoying a grape.

3&4. beautiful flowers from our yard.

5. Ainsley's new bike we picked up off of the side of the street.

6. you can't tell from this picture, but I was trying to document Ainsley horribly rough knees and skin.

7. after school snack.

8. dinner prep: pringled halibut and rice pilaf.

9. Eden's date night with mom to Powell's candy shop.

10. She choses sour rainbow strips and even got a little treat for Asher and Ainsley too.

11. waiting for school to begin, Eden on the i-touch, Ainsley eating grapes, and who knows what Asher is doing.

12. Ainsley looks like such a big girl in this picture.

Cucina's Curried Chicken Salad

I love this chicken salad because it is so different from any other plain old chicken salad. Every time I make it I am asked for the recipe.

2 pounds boneless, skinless, cold poached chicken breasts, cut into 1-inch dice (sometimes I use a Costco rotisserie chicken)

4 ribs celery, thinly sliced on diagonal

2 cups red seedless grapes (I slice mine in half)

1/2 cup chopped walnuts (i leave these out)

1/2 cup golden raisins

In a large mixing bowl, combine the poached chicken, sliced celery, red grapes, walnuts and raisins.

Dressing

1 cup mayonnaise

1/4 cup half and half

1/2 cup apricot preserves

1/4 cup rice vinegar

2 tablespoons curry powder

1/2 teaspoon salt

1/2 teaspoon white pepper (i use black)

In a small bowl, whisk together all ingredients for dressing. Gently fold the dressing into the salad. Refrigerate for at least 1 hour before serving.

Restaurant note: Since we started serving this salad, not a day goes by when we don't sell out. It is easy, flavorful and with the addition of the apricot preserves, it gives the salad a sweet tangy edge to the chicken. The perfect luncheon salad, over greens, or just in a tick roll for a great sandwich.

Creamy Tomato Tortellini Soup

10 cups chicken stock

28 oz. Can diced tomatoes with juice

8 oz. Can tomato paste

1/3 cup flour

1/3 cup butter

1 1/2 tsp basil

1 1/2 tsp oregano

1 pt whipping cream

1 1/2 lbs. cooked tortellini (fresh or frozen)

Pour chicken stock into large pot and heat. Add basil and oregano. Then add can of diced tomatoes with juice and can of tomato paste, and puree all together. I use a hand blender (NOT a hand mixer) directly in the pot. You may also use a food processor or regular blender, but be careful when pouring and blending the hot liquid. In a separate pan, make a roux by melting butter and then adding flour. Mix the two and cook for 1 or 2 minutes. Whip the roux into the broth and simmer until thickened, stirring often. Next add pre-cooked tortellini and make sure it is heated through. Last, add whipping cream. Serve and enjoy!