Friday, March 23, 2012
Tacos & Cupcakes
Crock Pot Ingredients:
Chicken, Garlic Salt, Red Onion, Frozen Corn, Canned Southwestern Stewed (or Diced) Tomatoes, Taco Seasoning
-Put the above ingredient in a Crock Pot, add 2 cups of water and cook on low for 8 hours or high for 4. I work during the day so I like to cook this all day and it's ready by dinner!
Corn tortillas (I make enough for everyone to have 3. They're so yummy!), Vegetable Oil, Table Salt, Metal Tongs (metal is imperative!)
-Heat vegetable oil in small frying pan. Oil is ready when you slip a slice of tortilla in and it bubbles.
-Slip corn tortilla in oil for about 30 or until it's flexible enough to fold in half.
-Leave folded tortilla in oil until it begins to brown or get crisp.
-Pull out and sprinkle with desired amount of salt.
Cilantro (pull leaves off stems), Tomatoes (diced or sliced), Pepper Jack Cheese (or any cheese, grated), Avocado (beat into guacamole or sliced thinly), Sour Cream, Green Taco Sauce (from Fresh&Easy)
Put it all together and enjoy! Super clean and good for you! Happy eating.
This recipe was submitted by Julianna from The Girl That Sings.
Strawberry Cupcakes! When I think of something I really want to make for people visiting my home, or when I go to dinner at other places, I always think of cupcakes. My friends are single men who come over to hang out and play games, and some from scratch baking is always a welcome treat. Besides, it's relatively easy to make a large batch so everyone can have just as much as they might like. These cupcakes are definitely something that requires a bit of time to pull off. But believe me, they are incredibly worth it. The frosting is incredible, almost like strawberry ice cream. That being said, it's also not a recipe for those who are calorie conscious, as the reason the frosting is so decadent is it is 3/4 butter. But if you're looking for a party treat that will have your guests going gaga, I highly suggest these strawberry cupcakes!
Yield: 34 cupcakes
Ingredients for the cupcakes:
2¼ cups all-purpose flour, ½ cup cake flour, 1 tbsp. baking powder, 1 tsp. salt, 2 sticks (1 cup) unsalted butter, at room temperature, 2¼ cups sugar, 1½ tsp. vanilla extract, 3 large eggs plus 1 large egg white, 1 cup milk, 2½ cups finely chopped fresh strawberries
For the frosting:
1½ cups fresh strawberries (8 oz.), rinsed, hulled and coarsely chopped, 4 large egg whites, 1¼ cups sugar, 3 sticks (1½ cups) unsalted butter, at room temperature
Additional fresh strawberries
To make the cupcakes, preheat the oven to 350˚ F. Line cupcake pans with paper liners. In a medium bowl, combine the all-purpose flour, cake flour, baking powder and salt; whisk to blend.
In the bowl of an electric mixer, combine the butter, sugar and vanilla. Beat on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs and egg white one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. With the mixer on low speed, add the flour mixture in two additions alternating with the milk, mixing each addition just until incorporated. Gently fold in the chopped strawberries with a spatula.
Divide the batter between the paper liners, filling each about ¾-full. Bake until light golden and a toothpick inserted in the center comes out clean, about 25-28 minutes, rotating the pans halfway through baking. Allow to cool in the pans a few minutes, then transfer to a wire rack to cool completely.
To make the frosting, place the strawberries in a food processor or blender. Puree until completely smooth. Combine the egg whites and sugar in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.
Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes. (The bowl should be cool to the touch.)
Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer – don’t worry, it will come together!) Blend in the strawberry puree until smooth and completely incorporated, scraping down the sides of the bowl as needed.
Fill a pastry bag fitted with a decorative tip with the frosting. Frost cooled cupcakes as desired, and garnish with fresh berries or berry slices.
Source: Martha Stewart’s Cupcakes
This recipe was submitted by Mrs. White from Little Homemade Housewife!
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Thanks ladies, for sharing your wonderful recipes! Both look and sound absolutely scrumptious! Have a great weekend - how many of you are going to see Hunger Games? ♥, mK P.S. GIVEAWAY WINNERS >>> Check Here to see if you won!