Saturday, October 30, 2010

Spiderweb Cupcakes

These were so easy to make and were a hit with the junior class at school! The needed ingredients and step-by-step instructions are below.

1 box cake mix
1 container white icing
1 tube black or orange gel icing
plastic spider rings
Halloween cupcake holders

Prepare cake mix according to package directions. Line muffin tins with cupcake liners, fill 2/3 full and cook according to package directions. Let cool.

Place icing in a microwave safe bowl and microwave in 5-second intervals until smooth and cupcakes can be dipped in icing to coat top. Don't overheat or icing will become too runny. You will have to try this a couple of times to know the exact consistency.

Dip cupcake tops in icing and coat to the top of the cupcake liners. Let set.

To decorate, draw three circles on the tops of the cupcakes with the gel icing. Using a toothpick, start at the center circle and gently pull the toothpick outward to draw the gel icing out to look like a web.

Place a spider ring in the center of each cupcake atop the spider web. Place on a spooky tray and enjoy!


Paula Deen's Pimento Cheese

I love this recipe! It can be used as a spread on sandwiches or as a dip at a party. This is a favorite at school and the teachers I work with often request it.

Paula Deen's Pimento Cheese
1/2 tsp. Paula Deen House Seasoning (recipe below)
1/2 c. mayonnaise
1 c. grated Monterey Jack cheese
1 c. grated Sharp Cheddar cheese
1 3-oz. package cream cheese (room temperature)
2 to 3 Tbsp. pimentos, smashed or diced
1 tsp. grated onion
Cracked black pepper

House Seasoning:
1 c. salt
1/4 c. black pepper
1/4 c. garlic powder

Mix ingredients together and store in an airtight container for up to six months.

Beat cream cheese until smooth and fluffy with an electric mixer. Add all of the remaining ingredients and beat until well blended.

Saturday, October 23, 2010

Grandaddy's Camp Stew

This was one of my favorite dishes as a little girl! My grandaddy use to make it during the holidays and had an old cast iron pot he would make it in over a campfire. Love that I have those memories!

3 cans BBQ meat
1 can chicken (5oz.)
2 cans tomatoes (16 oz.)
1 can whole corn
1 can cream-style corn
1 can lima beans
1 onion, diced
3-4 cooked potatoes, cubed

Cook potatoes and cube into bite-size pieces. Add all ingredients to crockpot and cook for 3-4 hours. Serve with cornbread.


Sunday, October 3, 2010

Recipe Exchange

Megan from Kitschy Suburbia is hosting a Fall recipe exchange. Sounds like a lot of fun and an easy way to get some new recipes to try. Go check out all the details and join in on the fun!

Grilled Chicken and Veggie Tortellini

This recipe is in the August 2010 Southern Living magazine. It was an easy "throw together" dish this week. Here is the recipe:

4 small zucchini, cut in half lengthwise
2 skinned and boned chicken breasts
1 Tbsp. freshly ground Italian herd seasoning
1 (19-oz.) package frozen cheese-filled tortellini
1 (7-oz.) container refrigerated reduced-fat pesto
2 large tomatoes, seeded and chopped

Garnish: grated Parmesan cheese

1. Preheat grill to 300 to 350 (medium) heat. Sprinkle zucchini and chicken with seasoning.

2. Grill zucchini and chicken at the same time, covered with grill lid. Grill zucchini 6 to 8 minutes on each side or until tender. Grill chicken 5 to 6 minutes on each side or until done.

3. Meanwhile, prepare tortellini according to package directions.

4. Coarsely chop chicken and zucchini. Toss tortellini with pesto, tomatoes, chicken, and zucchini. Serve immediately. Garnish, if desired.