bunny cupcakes

our easter treat is all ready for our egg hunt tomorrow! can't wait!

i just used a box cake mix,

butter cream frosting that goes something like this:
1/3 C softened butter
3 C powdered sugar
1 t vanilla
milk to desired consistency

i cut {with scissors} the big marshmallows on the diagonal and then dipped them in the pink decorating sugar {b/c it was all nice and sticky}

i used pink jelly beans for the nose
blue jelly beans for the eyes
little marshmallows for the cheeks

Chocolate Cream Angel Food Cake

{one of my friends introduced me to this site...yummy treats! this cake was soooo yummy! i loved the chocolate whipped cream frosting!}

Chocolate Cream Angel Food Cake

1 Angel Food cake, baked and cooled completely

3 cups heavy whipping cream
2/3 cup powdered sugar
½ cup cocoa

1/2 cup toasted, slivered almonds

In a large glass bowl, beat the heavy whipping cream until it begins to thicken. Carefully add the powdered sugar and cocoa gradually and continue whipping. I find the best way to do this is to place the bowl in the kitchen sink and whip with a hand mixer so that when it splatters, it doesn't get the entire kitchen messy. The cocoa will look like it is separating and lumpy but continue to beat until stiff peaks form and by then, the cocoa should be evenly combined. (If you are worried about lumps you can sift in the cocoa and powdered sugar with a fine mesh sieve.) The frosting should be thick and spreadable - but not overly whipped or it will look a bit curdly. Just beat to stiff peaks.

When the angel food cake has been baked and cooled completely, cut the cake in half to form two round circles. Lay the top half to the side and gently remove pieces of the angel food cake to form a ditch in the bottom portion of the cake (taking care not to dig all the way to the bottom of the cake, you want a layer of cake on the bottom underneath the ditch). Spoon frosting into the ditch you made and lay the top circle of cake back on top. Frost the sides, top and middle of the cake. Top with toasted almonds. Refrigerate until time to serve. A serrated knife works best to cut the cake into slices.

Recipe Source: My Kitchen Cafe (melskitchencafe.com)

BBQ Chicken Pita Pizza

I had forgotten how much I love these, and how easy they are!

I haven't made them for a while!

4-5 Pitas

2 cups shredded, cooked chicken

BBQ sauce (I prefer Sweet Baby Ray's brand)

8 oz. shredded Monterey Jack cheese

1 zucchini, thinly sliced

1 small red onion, thinly sliced

A few fresh basil leaves, washed and cut into shreds

Preheat oven to 400º.

Combine the chicken and a little BBQ sauce. Leaving a 1/2 inch border, spread each pita with a small amount of BBQ sauce. Sprinkle with cheese, zucchini, onion, and basil. Season generously with salt and pepper and spoon chicken onto pita. Bake on a baking sheet until golden and cheese is melted, 5-10 minutes. Serve immediately.

I used some of my friend Courtney's canned chicken and it was perfect! I prefer Sweet Baby Ray's brand of BBQ sauce, it's my favorite! Just the right amount of "tang". And, I like my veggies as thinly sliced as I can get them because they get a little bit crispy in the oven!

Crock Pot Mango Chicken

I got this recipe from my friend Kristen. It is super easy and is super yummy!

4 boneless, skinless chicken breasts
2 c. tomato based mango salsa
2/3 c. brown sugar
1 tbs. salt

Put all ingredients in the crock pot on low for 8-10 hours or high for 4-5 hours. Shred and use in tacos, burritos, enchiladas, etc.

*I added a 1/4 of an onion and some garlic, enjoy!

red velvet cake {frosting}

so, i always just use good 'ole
DUNCAN HINES RED VELVET CAKE MIX
for the cake part.
{why reinvent the wheel, right}
when i try to make this cake from scratch it always tastes bitter
b/c of all the red coloring you have to put in it.

just follow directions on the box and let cool before frosting

then i add this frosting:
{my grandma salmon makes it every valentine's day}

over med. heat, mix together
1 Cup milk
1/2 Cup flour
stir constantly until it forms a pudding-like texture
let cool to room temp

beat in separate bowl cream together:
1/2 C up softened butter
1 Cup powdered sugar
1 tsp. vanilla

slowly add pudding mixture
and whip until all combined
{i sometimes add more powdered sugar to thicken it up}


{the frosting isn't my fav by itself...but oh so yummy on this cake!}

Sweet and Sour Chicken

This is one of Rob's favorite dinners. I try not to make it too often because it is so HEALTHY! But it is delicious!

4 chicken breasts

1/2 green pepper in big chunks

1/2 onion in big chunks

1 or 2 eggs

1 can pineapple tidbits

Cut chicken into bite size pieces and marinate for 2 hours in:

1 tbs. soy sauce

1/2 tsp. accent

1 tsp. salt

1 clove garlic chopped

Stir and cover chicken in marinade. After chicken is marinated in above sauce, break eggs into chicken. Add enough cornstarch to make batter sticky. Fry in oil until brown.

Triple Sauce:

2 tsp. soy sauce

2 tbs. cornstarch

8 tbs. sugar

6 tbs. vinegar

4 tbs. ketchup

1 c. juice from pineapple plus water if needed to make 1 c.

Cook until thick. Saute onions and green pepper; add to sauce. Add pineapple and chicken last. Serve immediately over rice.

*I tried to find accent and couldn't find it so I made it without it and it is still yummy. Serve this with some Edamame from Costco and you feel like your eating at Pei Wei.

Butterscotch Bon-Bons

It was such a fun time making these, and now I'm FINALLY getting around to posting the recipe!

2 cups peanut butter

1/2 cup butter

4 1/2 cups (16 oz.) powdered sugar

3 cups crisp rice cereal

2-3 packages butterscotch chips

In saucepan, melt peanut butter & butter.

In large bowl, combine powdered sugar & cereal; pour peanut butter mixture over cereal mixtures.

Blend together with hands. Form into 1/2 balls (don't get them too big or they are hard to coat in the butterscotch).

Chill until firm.

Melt one bag of butterscotch pieces in double boiler. Dip the candies in coating, swirling tops with back of teaspoon.

Place on waxed paper lined baking sheet.

Repeat using second, and if needed, third bag of butterscotch chips.

PS - you are only allowed to make these candies once a year! They are so addicting!