Monthly Archives: March 2014

Piña Colada Cupcakes

Standard

Hola!

It’s definitely a happy Monday! I am on spring break and today it’s going to be about 62 degrees! YES! Even last night when we left the movie theater the weather wasn’t too bad. My husband and I went to see “The Grand Budapest Hotel.” It was pretty good. I’ve never seen a movie like it before.  There were some great actors in it and had an artsy way about it. I loved it!

Since the weather is going to be downright tropical I figured I would post a recipe that is well, kind of tropical too!

These cupcakes transported me to a warm breezy beach! OK, not really… I think I just really want to go on a vacation to the beach!

Ingredients

2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 3/4 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup sour cream
1 1/2 cups canned crushed pineapple (drained slightly)

Directions

1.  Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.
2.  In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until slightly thickened and a light cream color (about 2 minutes).
3.  On low speed, mix in the oil and vanilla until blended.
4.  Add in the pineapple and sour cream and mix until fully incorporated.
5.  Add the flour mixture and blend until just combined and smooth.
6.  Line a cupcake pan with 12 paper liners and fill about 2/3 full.
7.  Bake cupcakes in a pre-heated 350*F oven for about 22 minutes.
8.  Remove from pan and cool on wire rack.
9.  Frost with your favorite frosting recipe.

 

I frosted my cupcakes with a  basic cream cheese frosting and just added a tiny bit of pineapple juice from my canned pineapple.

Have a great day!

Besos,

Flor

Recipe source Glorious Treats

Advertisements

Avocado Deviled Eggs-No Meat Friday

Standard

Happy Friday!

Today is the first day of Spring Break!for me! I am just super thrilled to be able to sleep in a little and do what I went whenever I want. I like that feeling!

It’s No Meat Friday and I have a delicious appetizer recipe for you. Have you ever made one of the recipes that shows up on your Facebook feed? I had never made one because I was just skeptical about it but when I saw this recipe I figured what the heck!

 

These were delicious! They tasted fresh! These would be great as an appetizer or just a snack! They were so easy to make.

 

This is a nice chnge from the classic deviled eggs. How about adding bacon to the filling? I am doing that next time! If you have any leftover filling it would also make a great sandwich spread. Since there is no mayo in this it is so much healthier!

Avocado Deviled Eggs

Ingredients

  • 6 hard boiled eggs. peeeled and cut lenghtwise
  • 1 ripe avocado, pitted and peeled
  • 1 tbsp fresh limejuice
  • 1/4 tspn salt
  • 1/4 tspn onion powder
  • 1 tspn garlic, minced
  • 2 tspn. cilantro, finely chopped
  • Paprika

Directions

Remove yolks from eggs and place in a small bowl.Add the rest of the ingredients except paprika.

Use a fork to mash the mixture together. I really wanted it smooth so I went to town with it with a hand blender.

Place mixture in a piping bag or plastic baggie with a small hole in a corner and pipe mixture into egg halves.Or you can use a spoon to place mixture on egg halves.

Sprinkle paprika over eggs.

Enjoy!

Besos,

Flor

Source: Facebook

 

 

 

 

Vintage Sheet Music Paper Hearts

Standard

Hola!

When I got up yesterday morning there were two things that unfortunately started the day off wrong. I had pink eye. It had snowed overnight. I was like come on!!!! When I showed my husband he suggested I just put on an eye patch and go to work. Really?

1. It’s not Halloween

2. Where do I buy an eye patch?

3. I would just be covering the problem.

Instead I decided to go to the doctor and I am better now! Since I was home I decided to do even more spring cleaning. I filled a bag and a box with more items to donate. Yay!

Whenever I go to Kane County Flea Market I always buy vintage sheet music from the same lady. She has some awesome stuff. I just kind of collect it until I use it. I had seen some heart embellishments on Pinterest and of course had to case them because they were so pretty.

These are going to look so pretty on a card, scrapbook, gift, or any other type of paper crafting.

Negative heart cut outs + small store bought embellishment hopefully=more gorgeous embellishments. I better start getting creative. Waste not want not!

Have a great day!

Besos,

Flor

Supplies: vintage sheet music, Michael’s, Stampin’ Up!, Want2Scrap

 

 

Meatball Sub Casserole

Standard

Hola!

It was a great weekend. I almost wish it would go on for a few more days! Friday we checked out a restaurant that we have never been to but have passed by a million times. We wanted to go to a place for fried fish. The place was pretty busy. Since we had ordered the fish fry it was all you could eat-which was what we wanted.

Two large pieces of fried fish with french fries and cole slaw…delicious. Believe it or not we were each  only able to eat our first serving! I don’t know if that’s good or bad!

Saturday morning I must have woken up with a lot of energy! This is terrible to confess but I am not a “spring cleaner”. I just clean stuff when I feel I have to do it. Well, Saturday was one of those days. After getting showered and dressed I marched down to my laundry/utility room and cleaned the heck out of it. I dropped off three large boxes full of things we haven’t used in years at a local donation center. It felt soooo good to purge! After that we went to see The Muppets Most Wanted. It was a great movie. It was perfect for all ages. After the movie we met a friend of mine for an early dinner. I have passed by this place a million times too! The food was good but what I loved was the Salsa Bar they had.

This was only about one-fourth of the salsa bar. Decisions, decisions!

 

When I cook I like to cook in large quantity. I think it just makes it easier so that there are leftovers or so that if someone stops by they can have lunch or dinner with us. This Meatball Sub Casserole is tasted just like a sub sandwich!

This is a great casserole to serve to a crowd. Just add a salad or a side to it and you are set. The gooey cheese was super gooey!

 

Meatball Sub Casserole

  •  loaf of white bread, cut into 1-inch thick slices. (I used French bread)
  • 1-lb. pkg. fully cooked frozen meatballs ( made my one meatballs)
  • 1 jar pasta sauce
  • 1 8oz package cream cheese
  • 1/2 cup 0% greek yogurt
  • 1/2 cup mayonnaise
  • 1 tsp. Italian Seasoning
  • 1/4 tsp. pepper
  • 2 cups shredded mozzarella cheese

Directions

  1. ) Preheat oven to 350.
  2. 2) In medium sauce pan, place a few table spoons of water, sauce and meatballs. Simmer for about 10 minutes, until meatballs are warmed.
  3.  Place bread slices in an ungreased 9×13 baking dish.
  4.  Combine cream cheese, mayonnaise, Greek yogurt, and seasonings.
  5. Spread cheese mixture over bread slices. Sprinkle 1 cup mozzarella. Spoon meat & sauce over bread. Sprinkle cheese.
  6.  Bake uncovered, for 20 minutes.

Pretty easy, huh?

Besos,

Flor

Recipe source chefrecipes

 

Quinoa, Black Bean and Corn Tacos-No Meat Fridays

Standard

Hey!

I am soooo glad the week is over! One more week of work and it’s spring break! I hope the weather cooperates!

A couple of weeks ago a friend of mine was telling me about this delicious recipe. Thanks, Kelly! I was kind of like really? Tacos without meat or refried pinto beans? I had to have the recipe! I couldn’t believe it! I couldn’t believe that a vegetarian taco could taste so good! To tell you the truth I didn’t even miss the meat.

This filling could also be eaten by itself or even in bowl with meat and toppings on it.

Quinoa, Black Bean and Corn Tacos

Ingredients

  • 1 1/2 cups cooked quinoa
  • 1 Tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, finely minced
  • 1 cup vegetable broth or chicken broth
  • 1 (14.5) oz can diced tomatoes with green chilis, undrained
  • 1 1/2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1/4 – 1/2 tsp cayenne pepper
  • 1/4 tsp ground coriander
  • Salt and freshly ground black pepper, to taste
  • 1 1/2 cups frozen corn
  • 2 (15 oz) cans black beans, drained and rinsed
  • juice of 1 lime
  • 1/2 cup cilantro, chopped

Directions

  • Heat olive oil in a large non-stick saucepan over medium high heat. Once hot, add onion and saute until golden and tender, about 3 minutes. Add in garlic and saute 30 seconds longer. Stir in broth, diced tomatoes, cooked quinoa, chili powder, cumin, paprika, cayenne, coriander and season with salt and pepper to taste. Bring mixture to a boil, then reduce heat, cover saucepan with lid and simmer about 20 minutes, until mixture has thickened.
  • Stir in corn and black beans and simmer, uncovered 5 – 10 minutes, stirring occasionally. Mix in lime juice and cilantro. Serve warm in tortillas (corn or flour) with desired toppings.

Topping Ideas: shredded lettuce, fresh tomatoes,cheese, sour cream, diced avocados, hot sauce, cheese

Have a great Friday!

Besos,

Flor

Recipe Source Cooking Classy 

Sixteen

Standard

Hola!

I hope everyone is having a great week! It’s a long work week this week considering I have to work two evenings. This really throws off my entire household but I have to do it! There is not much cooking at all going on this week because I am exhausted! But on we go!

My nephews 16th birthday was several weeks ago and unfortunately I was late sending out his birthday card. I don’t know about other card makers but I have a very difficult time coming up with ideas for boys…any age of boys including men!

I saw a card on everyone’s inspiration place, Pinterest and kind of cased a card.

The card turned out great! I love the pops of color and it’s not to babyish or too adult…just right for a sixteen year old. Ahhhh…to be sixteen again! How awesome would that be! This is a great card to use scrap papers and is super simple!

Happy Belated birthday to my nephew!

Have a happy day!

Besos,

Flor

Supplies: Stampin’ Up! Sizzix, misc. washi and epoxy dots

Irish Soda Bread Muffins

Standard

Hola!

Happy St. Patrick’s Day!

It was another quiet weekend. I had a great dinner out on Friday at a Spanish restaurant with my cousins. It’s nice sometimes just catch up with family  that you love so much but don’t get to see too often. Saturday I kind of cleaned and paced around the house waiting for my son to get home from London. I was very relieved the minute he walked into the house. He had a great time and is ready to go back! He spoiled me rotten and bought me several gifts. These are two of the gifts that I absolutely love!

My son said that he was sick the one day he went to Paris and that he didn’t get to enjoy the food at all. I felt so bad for him! He brought me this adorable mug and macarons! These are so good and sinful. I am only going to eat one a day and savor them!

I think it’s true that everyone has a little Irish in them! I didn’t celebrate in any way other than by making these delicious Irish Soda Bread Muffins. They have a nice crust on the outside and the inside is so fluffy and soft.

I don’t really know if these muffins are for breakfast or is supposed to accompany a meal. I guess it doesn’t really matter because they are delicious!

Irish Soda Bread Muffins

Ingredients

  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into bits
  • 1 cup buttermilk
  • 1 large egg, beaten
  • 3/4 cup raisins

Directions

Preheat the oven to 375 degrees F.

Line a 12-cup standard muffin tin with paper liners; set aside. (If you don’t want to use paper liners, you could coat a muffin pan with cooking spray instead.)

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.

Add the cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.

In a large glass measuring cup or another bowl, whisk together the buttermilk and egg.

Pour mixture over dry ingredients and stir using a rubber spatula just until moist.

Add the raisins and gently toss to combine.

Scoop the batter evenly into the muffin tray.

Place into oven and bake for 20 minutes, or until a tester inserted in the center comes out clean.

Remove from oven and cool on a wire rack.

A cup of coffee would be perfect with these muffins. Enjoy!

Luck of the Irish to all of you!

Besos,

Flor

Recipe adapted from Damn Delicious