Vanilla Cupcakes for Two

I had a cupcake craving last night. Not sure why, but maybe (just maybe) it was because I just got done watching Cupcake Wars on my DVR.  

I came across this recipe to make just two cupcakes and saved it. Knowing that 2 cupcakes would come in hand one day. These two, sweet, little treats were so incredibly easy and fast to make. I think it may become a problem! 

1 egg white
2 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon vanilla 
1/4 cup flour
1/4 heaping teaspoon of baking powder
pinch of salt
1 1/2 tablespoons milk


Preheat oven to 350 degrees. Line a muffin pan with 2 liners. (I was out of liners, but determined to make these - so I just sprayed cooking spray in a muffin tin. Worked like a charm!)


In a bowl, add egg white and sugar and whisk until combined. Add in vanilla and melted butter and stir until mixed. Add flour, baking powder and salt and stir until smooth. Stir in milk. Divide batter equally.
Bake at 350 for 10-12 minutes, or until cake is set. Let cool completely, then frost as desired. 
I did not have the ingredients needed to make frosting, so I melted a few leftover white chocolate chips and spread on top of the cupcakes. Then I topped with Redi Wip, chocolate chips and blueberries. 

Husband was very excited!

Stuffed Sausage Cups

Picture from Made in Melissa's Kitchen

I failed to snap a picture before these beauties were gobbled up, so I am borrowing from the blog where I found them. If you are looking for a new appetizer, try these!

1 pound ground bulk sausage

1/4 cup onion; diced

4 ounces cream cheese; softened (regular or 1/3 less fat)

1 cup sharp cheddar cheese; shredded

2 packages frozen phyllo cups

Preheat oven to 375 degrees.

In a large skillet, brown sausage over medium heat. Add onions and cook until soft. Add cream cheese, stirring constantly until cheese has melted. Add cheddar cheese and continue to heat through until the cheddar has just melted. Spoon 1 tablespoon of the sausage mixture into each mini phyllo cup. Arrange filled cups on a baking sheet and bake for 12-15 minutes, or until just starting to turn golden brown.

Farmer's Market Pasta

Our local Farmer's Market recently opened and I am beyond excited that I can walk from my house! One vendor was selling Black Tie Gourmet Mushrooms. These are mushrooms that are slow cooked with herbs, oils and butter. I could eat the whole container myself in one sitting, these are that good. But I decided to save for a pasta dish and I am so glad I did. YUM!

3/4 lb pasta; cooked to al dente (reserve 1 cup pasta water)
1 Tablespoon Olive Oil
3 Garlic Cloves; crushed
1 onion; diced
2 zucchini; diced
1 red pepper; diced
3-4 red skinned potatoes; diced (farmers market find - different for pasta, but so good!)
10-12 ounces fresh spinach
1 container black tie gourmet mushrooms
Crushed Red Pepper Flakes, salt and pepper to taste
Parmesan Cheese

Saute garlic and onion in a large skillet over medium high heat. Add potatoes and season with salt and pepper. Cook for a few minutes, then add zucchini and red pepper. Add crushed red pepper flakes and adjust seasoning. Then add black tie gourmet mushrooms and fresh spinach. Cook till spinach is wilted.
Toss with cooked pasta, add reserved pasta water if too dry. Top with Parmesan cheese!

Philly Cheesesteak Sloppy Joes

This recipe is from Rachael Ray - so that gives me the right to say "YUM-O".

1 Tablespoon Olive Oil
1 lb ground sirloin
1 white onion; diced
1/4 cup steak sauce
1 cup beef stock
Salt and Pepper
Dinner Rolls
1 Tablespoon butter
1 Tablespoon flour
1 cup milk
1 cup provolone; shredded

In a large skillet, over medium high heat, add oil and brown the sirloin for about 5-6 minutes. Add the onion and cook another 3-4 minutes. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook for another 2-3 minutes.

Split open your rolls and toast under a broiler.

Melt the butter in a medium size skillet over medium high heat. Stir in the flour and cook for a minute. Whisk in the milk, bring to a bubble and let thicken about 2 minutes. Turn off the cheese and stir in the cheese till melted.

To serve, scoop the meat onto the rolls and top with cheese sauce.

Chicken and Black Bean Enchilada Rice Bake

Mexican night is always a winner in my book - I love all things Mexican! This recipe is a keeper!

2 cups white long grain rice
2 1/2 cups cooked, shredded chicken 
One 15-ounce can enchilada sauce
One 4-ounce can sliced black olives
One 15-ounce can diced tomatoes or Ro*tel
1/2 cup sour cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon Ground Cumin
One 15-ounce can black beans, drained and rinsed
2 cups shredded cheddar cheese


Preheat oven to 350 degrees F. and spray a 9×13-inch baking dish with non-stick cooking spray.
Cook rice according to package directions.
Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.

Stuffed Artichokes

 

You can't go wrong with stuffed artichokes! Cooking these brought me back to my Grandma's kitchen in the 80s. I love how smells can do that to you. 

Artichokes
1 - 2 cups bread crumbs
2 Tablespoons olive oil
3 cloves garlic; chopped


Take the artichokes and cut off the stems and top of the leaves.  Then spread the leaves and run water in them and place upside down on a plate to drain.  Then mix bread crumbs, olive oil and chopped garlic together. Spread the leaves and fill with bread crumbs. Put in a pan with water to about half way up the artichoke and simmer with a lid on for 1 1/2 to 2 hours. You will know they are done with the leaves come off easily. Enjoy!