The Cupcakes I Dream About at Night....

My friend Rita had a birthday party for her cute little girl Jemma last night and I helped with some of the food. She made these cupcakes with a raspberry cream filling that were delicious. Blake loved them and he usually never eats a dessert that is not chocolate. The best part is that they are so easy!

First, just bake a yellow cake into cupcakes, following the directions on the box. Once they are done and cooled, cut off the tops and put in the following filling. Put the top back on and top with a shake of powdered sugar. YUM! YUM!

Raspberry Filling:

1 16 oz Heavy Whipping Cream
1/2 cup Powdered Sugar (more or less to taste)
1 pkg Frozen Raspberries

Thaw the raspberries and mash thoroughly. Using beaters whip the cream and the powdered sugar together until the cream forms stiff peaks. Then fold the raspberry mash into the whipped cream. That's it!

Jenn's Lime Chicken Tacos

I saw this on my friend's blog. It was a recipe that her whole family loved and it sounded so good I wanted to try it. (Not to mention the fact that I was able to just throw frozen chicken breasts in the slow cooker and have yummy tacos at the end of the day.)

Jenn's Lime Chicken Tacos

1 1/2 lb. boneless chicken breasts

3 T. lime juice

1 T. chili powder

1 c. frozen corn

1 c. chunky salsa

12 flour tortillas (6 in), warmed

Sour cream, shredded cheddar cheese, and shredded lettuce

Place chicken in a slow cooker. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender. Remove chicken; cool slightly. Shred and return to slow cooker. Stir in corn and salsa. Cover and cook on low for 30 min. or until heated through. Serve in tortillas with sour cream, cheese, and lettuce.

Like I said, I used frozen breasts and the first time I did the recipe, the lime juice blackened on the bottom of the slow cooker and was hard to clean. The second time, I used a slow cooker plastic bag and problem solved!

The Best Bread... EVER!

Ok, so I am a little biased. I have been making this bread for as long as I can remember. My mom would make it all the time and my family would make it in large quantities for the holidays and pass them out. It is delicious and you don't have to be a baking wizard to do it right the first time.

Carolyn's Onion Bread
1 TBS yeast
1 1/4 cup water
1 cup milk
3 TBS sugar
2 TBS oil
2 tsp salt
2 cups flour (plus more)
2 - 3 TBS dried minced onion
1 tsp dill seed
egg white
poppy seeds


Put the yeast in water, milk, and sugar together in a bowl and let sit for 5 minutes. Add oil, salt, 2 cups flour, dried minced onion, and dill seed. Beat with hand mixer. Then add more flour and knead until it is slightly sticky (for about 5 minutes). Let rise. If you have a breadmaker, just use the dough setting and let it go. Shape into braids or loaves. Brush with egg white. Sprinkle with poppy seeds. Let rise. Bake at 375 degrees for 30 minutes. This recipe may be doubled.

Beef, Bacon and Spaghetti Casserole

Before you say, "Ewe, disgusting!", know that I said that too when I first read this recipe. Blake grew up with this casserole and loves it, so I made it for him once and I loved it too! All my kids love it also, which is rare and definitely makes it a keeper.

8 oz cooked spaghetti (or more, I am not exact on this)

5 slices of bacon cut into pieces

1 lb hamburger (I use ground turkey)

1 can tomato soup

1/2 cup warm water

1 cup grated cheese

oregano and black pepper to taste

Fry bacon in a large skillet until almost done. Add hamburger and cook until browned. Pour off the grease. Then add soup and water to the hamburger and bacon. Then season with black pepper and oregano... don't get stingy. You can also add salt, if you like. Layer casserole into casserole dish (or I always use the pot that I boiled the spaghetti in) spaghetti first then the soup/hamburger mixture and top with cheese. Bake in the oven at 350 degrees for 20 minutes.

This is a great recipe when you are trying to figure out what to to with all that leftover spaghetti from spaghetti night. I also add a nutritional punch by adding 1/2 cup of pureed veggies (butternut squash or carrot usually) and you can't taste it. More importantly, my kids can't!