Cooking Mamas

Tried and True Family Recipes

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Quick Pickled Red Onions

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Quick Pickled Red Onions

Pickled red onions add flavor to any dish! They’re great on BBQ, burgers, tacos, salads, sandwiches, and more!
Course: Canning, Condiment
Cuisine: American
Servings: 1 pint

Ingredients

PICKLED RED ONIONS:

  • 1 lg. red onion thinly sliced
  • 1 1/2 c. apple cider vinegar white vinegar or rice vinegar
  • 2 T. granulated sugar
  • 1 1/2 tsp. salt
  • 1 tsp. black peppercorns

FLAVORINGS: Optional

  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 sm. hot red pepper
  • 1 clove garlic peeled
  • 1 tsp. whole cumin seeds
  • 1/4 tsp. red pepper flakes
  • 1 stick cinnamon
  • 5 allspice berries

Instructions

  • Peel and slice the red onion into thin slices (I like to use a mandolin to do this). Pack the onions into a pint-sized mason jar.
  • In a small saucepan stir together vinegar, sugar, salt, and peppercorns. Add in 1 to 2 flavorings if desired. Bring to a boil; remove from heat.
  • Carefully, pour the hot liquid over the onions in the jar leaving 1/4-inch headspace. Wipe the rim clean. Place the lid on the jar and screw on a band fingertip tight. Allow to cool to room temperature.
  • Refrigerate until ready to eat. Best if eaten within 2-3 days.

Notes

The trick to making truly quick pickled onions is to slice the onions very thin (about 1/8-inch) so they soften up and absorb the vinegar quickly. You can do this with a sharp chef’s knife or a mandoline.
 
Slice the onions thicker (about 1/4-inch) for more of a crunch, but be aware you will need a few hours or overnight to give the vinegar time to pickle the onions.

S’mores Cupcakes

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S’mores Cupcakes

These s’mores cupcakes are amazing! Chocolate cupcakes, graham cracker crust, Nutella filling and toasted marshmallow frosting! The perfect summertime treat year round!
Course: Dessert
Cuisine: American
Servings: 24

Ingredients

GRAHAM CRACKER CRUST:

  • 1 1/2 c graham cracker crumbs
  • 2 T. granulated sugar
  • 6 T. butter melted

CUPCAKES:

  • 1 (15.25 oz.) box chocolate cake mix
  • 1 (3.4 oz.) box instant chocolate pudding
  • 3 lg. eggs
  • 1/2 c. vegetable oil
  • 1 c. sour cream
  • 1/2 c. strong coffee warm
  • 1 tsp. vanilla extract

FILLING:

  • Nutella Hazelnut Spread

MARSHMALLOW FROSTING:

  • 8 lg. egg whites
  • 2 c. granulated sugar
  • 1/2 tsp. cream of tarter
  • 2 tsp. vanilla extract

GARNISHES:

  • 6 graham crackers broken into 24 pieces
  • 2 (1.55 oz.) Hershey milk chocolate bars broken into 24 pieces

Instructions

  • GRAHAM CRACKER CRUST: Line 2 muffin tins with 24 standard cupcake liners.
  • In a medium bowl, combine graham cracker crumbs, sugar and melted butter, stir until well combined. Spoon about 1 tablespoon into each cupcake liner. Smash the crumbs down using the bottom of a small cup or shot glass; set aside.
  • CUPCAKES: Preheat oven to 350 degrees. In a large bowl, using a hand mixer beat all ingredients until just combined. Use a medium-sized cookie scoop to fill each cupcake liner about 3/4 full. Bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely before filling with Nutella.
  • FILLING: Core a hole in the center of each cupcake fill with about 1 tablespoon of Nutella. Place the cake plug back over the filling.
  • MARSHMALLOW FROSTING: Place egg whites, sugar, and cream of tartar in the heatproof bowl of a stand mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch about 3 to 4 minutes.
  • Transfer the bowl to the stand mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form about 5 to 7 minutes. Add vanilla, beat until combined, use immediately.
  • Fill a piping bag fitted with a 1M tip with marshmallow frosting. Pipe each cupcake with frosting and then lightly toast with a kitchen torch. Top with a graham cracker piece and a mini Hershey’s milk chocolate bar.

Bruschetta Salmon

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Bruschetta Salmon

Our grilled salmon is incredibly easy to make and full of fantastic Mediterranean flavors, Enjoy!
Course: Entrée
Cuisine: Italian
Servings: 6

Ingredients

  • BRUSCHETTA TOPPING:
  • 3 c. cherry tomatoes seeded and diced
  • 1/4 c. fresh basil minced
  • 1/4 c. red onion minced
  • 1/4 c. green onion minced
  • 1 clove garlic minced
  • 1/4 c. black olives
  • 1 tsp. granulated sugar
  • 2 T. olive oil
  • 3 T. balsamic vinegar
  • Salt and pepper to taste
  • GRILLED SALMON:
  • 6 (6-oz.) salmon fillets
  • olive oil for drizzling
  • kosher salt
  • freshly ground black pepper
  • GARNISH:
  • 1/4 c. thinly sliced basil
  • Shredded Parmesan cheese for serving

Instructions

  • BRUSCHETTA TOPPING: In a large bowl, combine all ingredients; set aside.
  • GRILLED SALMON: Preheat an outdoor grill to medium-high heat.
  • Place fillets on a piece of heavy duty foil, skin side down. Drizzle salmon with olive oil and season with salt and pepper.
  • Cook, covered for 10-12 minutes depending on thickness of salmon. Transfer to serving plates.
  • Spoon tomato topping over the salmon fillets; garnish each plate with basil and parmesan cheese.

Hawaiian Hot Dogs

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Hawaiian Hot Dogs

Grilled hot dogs topped with teriyaki pineapple, bell peppers, and onions served on toasted outdoor buns!
Course: Entrée
Cuisine: Hawaiian
Servings: 8

Ingredients

  • 1/2 fresh pineapple peeled, cored and sliced
  • 1/2 red bell peppers seeds and veins removed
  • 1/2 green bell peppers seeds and veins removed
  • 1/2 yellow bell peppers seeds and veins removed
  • 1 med. red onion thickly sliced
  • 1/2 c. Yoshida’s teriyaki marinade & cooking sauce
  • 8 bun length all-beef hot dogs
  • 8 hot dog buns
  • butter for buns

Instructions

  • Prep everything before you begin. Preheat a grill to medium.
  • Place the pineapple rings, pepper halves, and onion slices (keep the onion slices intact, try not to separate them) on the grill, brushing both sides with teriyaki sauce. Grill until tender, about 6-8 minutes then remove from grill. Dice the pineapple, peppers, and onions.
  • Meanwhile, grill the hot dogs alongside the pineapple, peppers, and onions until they are warmed through and begin to char.
  • Lightly butter the hot dog buns and toast on the grill alongside the hot dogs, fruit, and veggies over indirect heat.
  • Serve the hot dogs in toasted buns topped with grilled pineapple, peppers, and onion drizzled with more teriyaki sauce if desired.

Peach Pie Cinnamon Rolls

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Peach Pie Cinnamon Rolls

Nothing makes my family happier than homemade cinnamon rolls. This recipe is for my father in-law Larry who absolutely loves peaches!
Course: Bread, Dessert
Cuisine: American
Servings: 16 Rolls

Ingredients

  • DOUGH :
  • 1 c. milk
  • 2/3 c. granulated sugar
  • 1 1/2 T. active dry yeast (2 envelopes)
  • 1/2 c. unsalted butter softened
  • 2 lg. eggs
  • 1 tsp. lemon zest
  • 1/2 tsp. sea salt
  • 4 1/4 c. all-purpose flour plus more for dusting
  • CINNAMON SUGAR:
  • 1/3 c. granulated sugar
  • 2 T. brown sugar
  • 1 T. cinnamon
  • FILLING :
  • 4 T. unsalted butter softened
  • 2 c. diced frozen peaches or nectarines, thawed
  • 1/2 c. peach jam
  • GLAZE :
  • 3/4 c. confectioner's sugar
  • 3 T. unsalted butter softened
  • 1 1/2 T. heavy cream

Instructions

  • DOUGH: In a small saucepan, warm the milk over low heat until it reaches 95-100 degrees.
  • Pour the 2/3 cup sugar and yeast into the bowl of a stand mixer fitted with a dough hook. Pour the warm milk over the sugar and yeast; stir to combine. Let stand until the yeast is foamy, about 5 minutes.
  • Add the softened butter, eggs, grated lemon zest, and sea salt. Slowly add the flour a cup at a time and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 5 minutes longer.
  • Form the dough into a ball and transfer it to a large lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in size, about 1 to 2 hours.
  • Line the bottom of a 9 x 13-inch baking pan with parchment paper, allowing the paper to extend up the long sides. Butter the paper and sides of the pan.
  • Once the dough has doubled in size, turn the dough out onto a lightly floured work surface. Using a rolling pin, roll the dough into a 10 x 24-inch rectangle. Spread 4 tablespoons softened butter over the dough.
  • CINNAMON SUGAR: In a small bowl, combine granulated sugar, brown sugar and cinnamon; sprinkle over buttered dough.
  • FILLING: In a medium bowl, combine diced peaches and peach jam. Spread the peach filling evenly over the dough. Tightly roll up the dough to form a 24-inch-long log.
  • Cut the log into quarters. Cut each quarter into 4 slices and arrange them in the baking pan, cut sides up. (You will have one extra roll.) Scrape up peaches and juice from the work surface and pour over rolls in the pan. Lightly cover the rolls with parchment paper and a tea towel, allow them to rise in a warm place until they are puffy and have filled the baking pan, about 1-2 hours.
  • Preheat the oven to 400 degrees. Bake the rolls for about 20-255 minutes, until they are golden and the peaches are bubbling. (Loosely cover the rolls with foil halfway through cooking to prevent them from getting too dark.) Transfer the pan to a rack to cool for 30 minutes. Meanwhile, prepare glaze.
  • GLAZE: In a small bowl, whisk the confectioners' sugar with melted butter and heavy cream until the glaze is thick and spreadable.
  • Invert the rolls onto the rack and peel off the parchment paper. Invert the rolls onto a platter. Dollop glaze over each roll and spread with an offset spatula. Serve warm or at room temperature.

Red White and Blue Bandana Wreath

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Red White and Blue Bandana Wreath

Proudly display our festive American flag wreath on your front porch for Memorial Day, 4th of July and Labor Day!
Cuisine: American
Servings: 1 wreath

Ingredients

  • 1 (14-inch) wire wreath
  • 5 red bandanas
  • 5 white bandanas
  • 5 blue bandanas

Instructions

  • Cut each bandana in half.
  • Loop knot each bandana around the wreath, alternating red and white on 2/3 of the wreath, and blue on the other 1/3.
  • Tighten each knot down and fluff the ends. If you’re worried about the bandanas coming loose, you can secure each knot with a bit of hot glue, but it’s not necessary.
  • Proudly hang on your front porch!
  • Notes: All supplies were purchased from Dollar Tree. The wire wreath was $1.00 and the bandanas were 2/$1.00 You can't beat that!

American Flag Fruit Tray

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American Flag Fruit Tray

A fun and easy patriotic fruit platter for Memorial Day, 4th of July, and Labor Day!
Course: Dessert
Cuisine: American
Servings: 16

Ingredients

  • 1 lb. cherries
  • 1 lb. strawberries cut in 1/2
  • 1 pint raspberries
  • 1 pint blueberries
  • 3 (5 oz.) bags Flipz white fudge covered pretzels

Instructions

  • Start with a rectangular shaped tray. Fill a small bowl with blueberries and place in the upper left corner.
  • Add a horizontal row of cherries, then a row of white chocolate or yogurt covered pretzels, followed by a row of strawberries, another row of pretzels, and finally a row of raspberries to complete your flag.
  • Serve and enjoy!

Red White and Blue Mosiac Jell-O

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Red White and Blue Mosaic Jell-O

A fun and easy treat for your 4th of July celebration!
Course: Dessert
Cuisine: American
Servings: 16

Ingredients

  • 1 (6 oz.) box red Jell-O
  • 1 (6 oz.) box blue Jell-O
  • 4 c. boiling water divided
  • 2 envelopes unflavored gelatin
  • 1/2 c. cold water
  • 1 1/2 c. boiling water
  • 1 (14 oz.) can sweetened condensed milk

Instructions

  • Pour the red Jell-O into a mixing bowl. Microwave 2 cups of water on HIGH for 2 minutes. Pour boiling water over the red Jell-O; stir until dissolved about 2 minutes.
  • Pour red Jell-O into an 8x8-inch dish sprayed with cooking spray. Refrigerate for 2-3 hours or until firm. Repeat steps with blue Jell-O.
  • Pour 1/2 cup cold water into a mixing bowl. Sprinkle unflavored gelatin over the cold water; let stand 1 minute. Microwave 1 1/2 cups of water on HIGH for 2 minutes. Stir in boiling water. Add condensed milk; stir well. Cool to room temperature, but not until set, about 25-30 minutes on the counter OR a quick chill in the refrigerator for 15-20 minutes.
  • Meanwhile, cut red and blue Jell-O into cubes. Randomly place the cubes in a 13x9-inch pan sprayed with cooking spray.
  • Pour cooled milk mixture over the cubes; gently stir to evenly distribute the Jell-O cubes. Refrigerate for 2-3 hours or until firm before cutting into cubes or shapes.

Bacon Wrapped Chicken Bites

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Bacon Wrapped Chicken Bites

Sweet and spicy chicken bites wrapped with smoky bacon!
Course: Appetizer
Cuisine: American
Servings: 32 chicken bites
Author: Cody Connor

Ingredients

  • 1 1/2 lbs. boneless skinless chicken breasts
  • 1 lb. pkg sliced bacon cut into thirds
  • 3/4 c. brown sugar packed
  • 2 T. chili powder

Instructions

  • Preheat oven to 350 degrees. Line the bottom of a 13x9-inch pan with foil (to make clean up easier) or spray with non-stick cooking spray; set aside.
  • Cut the chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure it with a wooden toothpick.
  • In a small bowl, whisk together brown sugar and chili powder until well combined. Pour the mixture into a pie plate and dredge the bacon-wrapped chicken, coating all sides. Place the chicken bites in the prepared pan.
  • Bake for 30 to 35 minutes or until bacon is crisp.
  • Transfer to a serving plate and enjoy!

Chimichurri Steak Tacos

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Chimichurri Steak Tacos

Tender, juicy, chili-rubbed steak topped with chimichurri sauce, cherry tomato salsa, and avocado slices served on warm corn tortillas, Enjoy!
Course: Entrée
Cuisine: Argentinian
Servings: 4

Ingredients

CHIMICHURRI SAUCE:

  • 1/4 c. fresh lime juice (about 3 limes)
  • 3 cloves garlic pressed
  • 1/2 c. packed flat-leaf parsley (about 1 bunch)
  • 1/2 c. packed cilantro (about 1 bunch)
  • 1/4 c. oregano leaves (.75 oz.) pkg.
  • 1/4 c. chopped red onion
  • 1/2 tsp. red pepper flakes
  • 3/4 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1/3 c. extra virgin olive oil

STEAK:

  • 1 1/2 lbs. round steak
  • Juice of 1/2 lime
  • 2 tsp. chili powder
  • 2 tsp. cumin
  • 2 tsp. garlic powder
  • 1 tsp. cayenne pepper
  • Kosher salt and black pepper
  • 1 T. extra virgin olive oil

TACOS:

  • 1 c. diced cherry tomatoes
  • 1/4 c. diced jalapeno peppers seeds & membranes removed
  • 1/2 c. diced red onion
  • Juice of 1/2 lime
  • Corn tortillas for serving
  • Avocado slices for garnish

Instructions

  • CHIMICHURRI SAUCE: In a food processor fitted with a metal blade, pulse lime juice, and garlic. Add parsley, cilantro, oregano, red onions, salt, pepper, and red pepper flakes; pulse until roughly chopped. With the food processor running on low, drizzle in olive oil, process until just combined; set aside.
  • STEAK: Squeeze lime on steak. In a small bowl, whisk all the spices together and press onto both sides of the steak. Allow to rest while the pan heats.
  • Heat a large cast iron skillet or grill pan over medium-high heat. Add the tablespoon of olive oil. Cook steak on medium-high heat for 2-4 minutes per side depending on the desired level of doneness. Remove pan from heat when steak reaches the desired doneness. Brush with chimichurri sauce. Allow to rest for 10-15 minutes. Slice steak against the grain.
  • TACOS: In a medium bowl, toss together diced tomatoes, jalapeno peppers, and red onion with lime juice. Build tacos by layering about 2-3 slices of beef on a corn tortilla with a spoonful of the veggie mixture and an avocado slice if desired. Finish by drizzling more chimichurri on top of the tacos. Enjoy

Frappuccino Cupcakes

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Frappuccino Cupcakes

Delicious chocolate cupcakes frosted with espresso buttercream, drizzled with salted chocolate caramel sauce, then topped with chocolate-covered coffee beans, Enjoy!
Course: Dessert
Cuisine: American
Servings: 24

Ingredients

CAKE:

  • 1 (15.25 oz.) box chocolate cake mix
  • 3 lg. eggs
  • 1/3 c. vegetable oil
  • 1 c. brewed coffee
  • 1/2 c. mini chocolate chips

FROSTING :

  • 1 c. butter softened
  • 5 c. confectioners' sugar
  • 1/4 c. heavy cream
  • 1/4 tsp. espresso powder
  • 1 pinch kosher salt
  • Torani Salted Chocolate Caramel Sauce for drizzling
  • 24 chocolate-covered coffee beans for garnish

Instructions

  • Preheat the oven to 350 degrees. Line two 12-cup standard muffin pans with cupcake liners.
  • CAKE: In a large bowl, combine cake mix, eggs, vegetable oil, and coffee. Using a hand mixer beat until well combined about 2 minutes; fold in chocolate chips.
  • Using an ice cream scoop, divide the batter between cupcake liners and bake until a toothpick inserted into the middle of a cupcake comes out clean, about 15-18 minutes.
  • Let the cupcakes cool in the pans for 10 minutes then transfer to a cooking rack to cool completely.
  • FROSTING: In the bowl of a stand mixer fitted with a whisk attachment, combine softened butter and half of the confectioners’ sugar. Beat on low until the mixture is smooth, scraping the sides as needed. Add the rest of the confectioners’ sugar, heavy cream, espresso powder, and salt. Beat on medium until the mixture is light and fluffy. (You may need to add a little more cream if the frosting is too stiff.)
  • Transfer frosting to a pastry bag fitted with a 1M star tip. Pipe frosting onto cooled cupcakes. Place cupcakes on a rack over a sheet pan to catch the drips from the chocolate drizzle.
  • Drizzle cupcakes with salted chocolate caramel sauce and garnish with a chocolate-covered coffee bean, shaved chocolate, or mini chocolate chips. Set into Starbuck’s cupcake wrapper and decorate with a green straw if desired.

Rosemary Steak and Potato Kebabs

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Rosemary Steak and Potato Kebabs

Satisfy the meat and potato lovers in your family with our grilled rosemary steak and baby Yukon potato Kebabs! Serve alongside our Classic Caesar Salad!
Course: Entrée
Cuisine: American
Servings: 6 Kebabs

Ingredients

  • 1 lb. sirloin steak cut into 1-inch pieces
  • 4 T. olive oil divided
  • 2 T. chopped rosemary divided
  • Kosher salt and black pepper to taste
  • 1 lb. baby Yukon gold potatoes
  • 2 T. Dijon mustard or whole grain mustard
  • Steak sauce for serving, optional

Instructions

  • Preheat grill to medium-high. If using wooden skewers soak in water for 20 minutes.
  • Toss steak with 2 tablespoons olive oil and 1 tablespoon rosemary; season with salt and pepper to taste. Allow to marinate while you prepare the potatoes.
  • Place potatoes in a large microwave-safe bowl. Poke a small hole in each potato. Cover and microwave until just tender, about 6-8 minutes. Set aside until cool enough to handle.
  • Toss potatoes with 2 tablespoons olive oil, 1 tablespoon rosemary and mustard; season with salt and pepper to taste.
  • Thread steak and potatoes onto metal or wood skewers.
  • Grill, turning occasionally, until steak is medium, about 8 minutes.
  • Serve skewers over a Caesar salad with steak sauce, if desired.

Pea Pesto Pasta with Sun-Dried Tomatoes

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Pea Pesto Pasta with Sun-Dried Tomatoes

Serve our delicious pasta warm or cold. It truly is the perfect dish for Summer Picnics, Potlucks & Meatless Mondays!
Course: Entrée, Side Dish
Cuisine: Italian
Servings: 6

Ingredients

  • PEA PESTO:
  • 1 1/2 c. basil packed
  • 1/2 c. flat leaf parsley packed
  • 1 c. frozen green peas thawed, plus more for garnish
  • 4 cloves garlic pressed
  • 1/4 c. toasted pine nuts plus more for garnish
  • Juice of 1 lemon
  • 1/4 c. Parmesan cheese plus more for garnish
  • 1 pinch sea salt plus more to taste
  • 1/2 c. olive oil
  • PASTA & TOMATOES:
  • 1 lb. rotini pasta
  • 1 T. olive oil
  • 2 cloves garlic chopped
  • 1/2 c. sun dried tomatoes chopped
  • 1 c. arugula loosely packed

Instructions

  • PEA PESTO: Add basil, parsley, peas, garlic, pine nuts, lemon juice, parmesan cheese and sea salt to a food processor; pulse to combine. While the machine is running on low, stream in olive oil through the spout. Continue blending, stopping and scraping down sides as needed, until creamy and fully combined.
  • Taste and adjust seasonings as needed, adding more lemon juice for acidity/brightness, parmesan for cheesy flavor, salt for saltiness, or peas for sweetness.
  • PASTA: Add pasta to boiling water and cook according to package instructions. Be sure not to overcook, and drain when noodles are ‘al dente’ and still have a slight bite to them. Return to pan off heat and set aside.
  • Heat a large skillet over medium heat. Add olive oil, garlic and sun-dried tomatoes. Sauté for 1-2 minutes or until the garlic is fragrant but not yet browned.
  • Turn off heat and remove skillet from burner, then add cooked pasta, the pesto and arugula; toss to coat.
  • Transfer to a serving platter or bowl. Serve warm garnished generously with additional parsley, pine nuts, and parmesan cheese.

Snickerdoodle Peach Berry Crisp

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Snickerdoodle Peach Berry Crisp

Celebrate summer with our fresh peach and wild blueberry crisp, topped with sweet crunchy snickerdoodle cookies!
Course: Dessert
Cuisine: American
Servings: 12

Ingredients

  • 1 lb. refrigerated sugar cookie dough
  • 1 T. ground cinnamon
  • 4 c. sliced peaches (about 6-7 peaches)
  • 2 c. blueberries
  • 1/4 c. granulated sugar
  • 1/4 c. all-purpose flour
  • 1 tsp. vanilla extract
  • 1/4 tsp. kosher salt
  • 2 T. cinnamon sugar for sprinkling optional
  • Vanilla ice cream for serving

Instructions

  • Preheat oven to 375 degrees. Spray a 9 x 13-inch baking dish with cooking spray.
  • In a large bowl, mix together cookie dough and cinnamon until combined; set aside.
  • In a separate bowl, combine peaches, blueberries, sugar, flour, vanilla and salt; gently toss to coat.
  • Add fruit mixture to baking dish.
  • Top with 1-inch balls of cookie dough and bake until fruit is bubbly and cookie crust golden, about 40-45 minutes.
  • Sprinkle with cinnamon sugar. Allow crisp to cool, then serve with vanilla ice cream.

Chocolate Marshmallow Stuffed Cupcakes

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Chocolate Marshmallow Stuffed Cupcakes

Course: Dessert
Cuisine: American
Servings: 24 Cupcakes

Ingredients

  • CAKE:
  • 1 (15.25 oz.) box Devil’s Food cake mix plus ingredients
  • 24 lg. marshmallows
  • FROSTING :
  • 1 c. butter softened
  • 2 1/2 c. confectioner's sugar
  • 3/4 c. cocoa powder
  • 2 tsp. vanilla extract
  • 1 pinch kosher salt
  • 1/4 c. heavy cream or milk

Instructions

  • Preheat oven to 350 degrees. Line two 12-cup cupcake pans with cupcake liners.
  • CAKE: Prepare Devil's Food cake mix according to package instructions. Fill each cupcake liner about two-thirds full with batter.
  • Bake until a toothpick inserted into each cupcake comes out clean, about 12-15 minutes. Let cool for 10 minutes.
  • Using a cupcake corer or teaspoon, scoop a small “well” out of each cupcake (reserving cupcake crumbs for garnish). Place a marshmallow into each “well” and bake until the marshmallow puffs, about 3-5 minutes. Let cool to room temperature.
  • FROSTING: In a large bowl using a hand mixer, beat butter, confectioners’ sugar, cocoa powder, vanilla, and salt. Beat in heavy cream (adding more by the tablespoon until consistency is creamy but can hold peaks).
  • Use a piping bag with a 1M tip to pipe frosting onto cupcakes. Sprinkle cupcakes with reserved crumbs and serve.

Sweet & Spicy Sriracha Chicken Tacos

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Sweet & Spicy Sriracha Chicken Tacos

These fantastic crunchy tacos are filled with grilled sriracha chicken, Monterey Jack cheese, mixed greens, avocado and green onions, topped with a delicious cilantro-lime-sriracha sour cream sauce, Enjoy!
Course: Entrée
Cuisine: American, Mexican
Servings: 8 Tacos

Ingredients

  • MARINATED CHICKEN:
  • 2 boneless skinless chicken breasts
  • 3 T. Sriracha sauce
  • 1 T. honey
  • 2 tsp. fresh lime juice
  • 1 pinch Salt & Pepper
  • SOUR CREAM SAUCE :
  • 1/2 c. sour cream
  • 1 T. minced cilantro
  • 1 T. lime juice
  • 1 T. Sriracha sauce
  • 1 T. honey
  • 1 pinch Salt & Pepper
  • TACO FIXINGS:
  • 8 taco shells (soft or hard)
  • 1 c. shredded Monterey Jack cheese
  • 1-2 c. chopped mixed greens
  • 1/4 c. sliced green onions
  • 1 avocado diced
  • Sriracha sauce for serving

Instructions

  • MARINATED CHICKEN: Combine sriracha, honey, lime juice, salt and pepper in a gallon-size Ziploc bag. Add the chicken; seal and marinade for 15-30 minutes or up to 3 hours in the refrigerator.
  • Meanwhile, make the sriracha sour cream sauce and prep all the taco fixings.
  • SOUR CREAM SAUCE: In a small sauce bowl, whisk together sour cream, cilantro, lime juice, sriracha, honey and salt; refrigerate until ready to use.
  • TO COOK CHICKEN: Chicken can be cooked on the grill, in the oven, or in a skillet on top of the stove. Cook chicken until it reaches 165 degrees in the middle and is no longer pink inside. Allow the chicken to rest 5-10 minutes, until its cool enough to handle, but still hot, then carefully cut chicken into small cubes.
  • ASSEMBLE TACOS: Add some diced chicken to each taco shell, top with cheese, mixed greens, green onions and avocado. Drizzle with sour cream sauce and sriracha sauce if using. Serve immediately.

Tropical Fruit Salad

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Tropical Fruit Salad

Tropical fruit salad with honey lime dressing is the perfect side salad or dessert on a hot summer’s day!
Course: Salad
Cuisine: American, Hawaiian
Servings: 12

Ingredients

  • HONEY LIME DRESSING:
  • Zest & juice of 2 mandarin oranges
  • Zest & juice of 1 lemon
  • Zest & juice of 1 lime
  • 1/4 c. honey
  • 1/2 tsp. fresh grated ginger
  • 1/2 tsp. poppy seeds
  • FRUIT SALAD:
  • 10 mandarin oranges peeled and sectioned
  • 1 lb. strawberries hulled & sliced
  • 5 kiwi peeled & sliced
  • 1 whole pineapple cut into bite-size chunks
  • 3 mangos cut into bite-size chunks
  • 2 c. red seedless grapes

Instructions

  • HONEY LIME DRESSING: Zest 2 mandarin oranges, 1 lemon and 1 lime. Cut each fruit in half and squeeze the juice into a measuring cup. (You should get about 1/2 cup juice). Add the zest, honey, ginger and poppy seeds to juice mixture whisk until combined. Cover and place in the refrigerator until ready to use.
  • FRUIT SALAD: Peel and section the remaining 10 oranges into a large bowl. Add sliced strawberries and kiwi. Add pineapple, mangos and grapes. Gently toss to combine. Cover and place in the refrigerator until ready to serve.
  • About 30 minutes before serving, pour dressing over the fruit salad; gently toss to coat.

Teriyaki Chicken Casserole

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Teriyaki Chicken Casserole

Your favorite takeout baked into a delicious casserole!
Course: Entrée
Cuisine: Japanese
Servings: 6

Ingredients

  • 2 boneless skinless chicken breasts
  • 1/3 c. soy sauce
  • 1/2 c. water
  • 1/3 c. brown sugar
  • 1 T. honey
  • 1 tsp. grated ginger
  • 1 clove garlic minced
  • 1 tsp. extra virgin olive oil
  • 2 T. cornstarch
  • 2 T. cold water
  • 3 c. cooked brown or white rice
  • 20 to 24 oz. stir-fry or mixed vegetables fresh or frozen

Instructions

  • Preheat oven to 350 degrees. Spray a 9x13-inch casserole dish with non-stick spray; set aside.
  • In a small saucepan, bring soy sauce, 1/2 cup water, brown sugar, honey, ginger, garlic and olive oil to a boil over medium heat; cook for 1 minute.
  • Meanwhile, in a small bowl, quickly stir cornstarch and 2 tablespoons cold water together to make a slurry.
  • Pour the slurry mixture into the teriyaki sauce, whisking constantly until sauce begins to thicken about 30-60 seconds. Remove saucepan from the heat.
  • Place the chicken breasts in the prepared casserole dish. Pour 1 cup of teriyaki sauce on and around chicken. Place dish in the oven and bake, uncovered, for 30-35 minutes.
  • Cook or steam mixed vegetables according to package directions.
  • When chicken is done, remove the baking dish from the oven and carefully use two forks to shred chicken into bite sized pieces.
  • Add cooked rice and mixed vegetables to the casserole dish with the shredded chicken. Add another 2-3 tablespoons of teriyaki sauce and gently toss everything together to coat.
  • Return dish to the oven and bake for another 10-15 minutes. Remove from oven.
  • Drizzle each serving with remaining teriyaki sauce, if desired. Serve immediately.

Notes

Cook's Note: I used one (12 oz.) pkg. of mixed veggies & one (10 oz.) pkg. peppers and onions (pictured above).