Lasagna Cupcakes

Lasagna Cupcakes

Posted by Unknown on 10:54 AM in main meal, megan's creations,

From Megan's Kitchen

I have a confession to make...I'm a diabetic.

There, I said it.

I found out that I had gestational diabetes back in January when I was 28 weeks pregnant with my first baby, but when it never went away and I got diagnosed with Type 1.5 diabetes.

So, after saying a tearful good bye to all Italian food and most other carb-loaded comfort food (I said MOST because once these fingers wrap around a warm chocolate chip cookie right out of the oven, there ain't no prying them loose. The only way to free that frightened little cookie is to eat it out. Tragic, really.) I settled into my new routine and diet.

This consisted of reading EVERY food label so that I knew exactly what I was eating...truly a terrible thing for someone who LOVES their sweets and ate nothing but fries and chicken nuggets as a wee tot.

Now that you've had a shiny little glimpse into my personal dilemma, you can rejoice with me and imagine how thrilled I was when I stumbled upon these tasty little lasagna cupcakes. All the Italian I've been craving and very few carbs (I'm not saying anything about the calories ladies...don't think you can eat a pan full of these and then blame me when you are hiding some extra rolls in your over-size knit sweater this winter...just kidding, I know you look great :) ).

So now, I present to you tonight's dinner...

Lasagna Cupcakes

Ingredients:
2 cups marinara sauce
1-1/2 lb ground beef (or turkey)
24 wonton wrappers
16 oz mozzarella cheese
6 oz parmesan cheese
8 oz Ricotta cheese

Directions:

Preheat oven to 375 degrees. Spray muffin tin with cooking spray. Brown beef and season with salt and pepper. Drain. Cut wonton wrappers into circle shapes using a biscuit cutter or the top a of drinking glass.4

Begin by pressing a wonton wrapper into the bottom of each muffin tin and then start layering your lasagna cupcakes. 

 Sprinkle a little parmesan cheese, ricotta cheese and mozzarella cheese. Top with a little meat and marinara sauce. I didn't really measure out any of these, I just put how much I felt like. Repeat layers ending with marinara sauce and then topping with parmesan and mozzarella cheese.

 Bake for 18-20 minutes or until golden brown. Remove from oven and let cool for 5 minutes. Loosen around the edges with a knife and Serve.

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Cookie Dough Cupcakes

Cookie Dough Cupcakes

Posted by Unknown on 7:06 AM in Bridal Shower, cupcakes, megan's creations,

 From Megan's Kitchen 
(I love Megan's kitchen!)

I am going to give you easiest dessert recipe ever!  First, you buy a box of cake mix and a package of break and bake cookie dough. Then set your oven to 350 degrees and make the cake according to the instructions on the box. Fill each cupcake 2/3 full...since this is a mind-boggling step, here is a pic:

 Then, you break apart those little break and bake cookies and divvy them out, one per cupcake.

 Then you stick them in your oven, set the timer for 15 minutes and wait for these gooey good treats to reach maximum perfection. They may take a couple extra minutes, but you want the tops to be cracked and set.

Now that these are cooked, they aren't truly complete until topped by some delicious frosting. You COULD just buy a can, fill your cake decorator and go to town making them look fancy BUT then what would you say when someone asks you for your frosting recipe, and you have to sheepishly hem and haw while blocking their view of the empty frosting can peeking out of the trash can trying to give you away? Or worse yet, they bite into this gooey goodness and immediately know your a fraud...I know it's ironic that I'm going on about this when I just revealed a recipe containing two store bought, pre-made, fully processed ingredients, but their just is just no faking frosting. And so, that being said, I will now for the 3rd time on this blog, give you the best frosting recipe I have ever tried! Enjoy...

Butter Cream Frosting:

3 sticks of butter softened

2/3 cup shortening

5-7 tbs heavy cream

2 tsp vanilla

2 lbs powdered sugar

1-3 tbs corn syrup

Mix shortening and butter together on medium until smooth.  Scrape down sides.  Turn mixer to low and add cream and vanilla.  Scrape down sides.  With mixer on low, slowly pour sugar into the mixture (you might need to increase the speed as you go.)  Once the sugar is mixed, scrape again and mix in corn syrup.

You may need more or less cream.  The corn syrup adds elasticity and shine to the frosting and is optional.

I don't know about you, but for me, making frosting is a messy process!

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Brownie Sandwich Cookies

Brownie Sandwich Cookies

Posted by Unknown on 6:01 AM in cookies, megan's creations,

From Megan's kitchen

I have been raving about these cookies to friends and family for months...well, maybe not that long, but ever since my sister-in-law sent this recipe along to me. Even though these cookies came highly recommended by me, MY family failed to ever make them...so I was thrilled when I got to go visit and could bless them with this scrumptious treat. I thought they would be so delighted and overwhelmed by the amazingness of these cookies that they would feel indebted to me and want to serve me, but no such luck. Actually, I was quite disappointed when my cookies came out of the oven completely flat (instead of the perfect thick cookie I am able to achieve in Alaska) and the filling was super soft and not easy to work with. How embarrassing! Despite my disappointment, everyone reassured me that they enjoyed them and we served them at my sister's Bridal Shower. We took pictures, but I have yet to see how they turned out and I could not wait to get home and take pictures of what they are really supposed to look like. So enjoy!

Brownie Sandwich Cookies:

COOKIES:

1 cup butter (softened)

3/4 cup brown sugar

1 cup sugar

1 tsp. vanilla extract

2 eggs

1/2 tsp salt

1-1/4 cup cocoa powder

1-3/4 cup flour

1 tsp baking powder

1 tsp baking soda

Heat oven to 350 degrees. In a large bowl, cream butter, brown sugar and sugar until light and fluffy. Add the vanilla and then the eggs beating in one at a time. In a separate bowl, combine salt, cocoa, flour, baking powder,  and baking soda. Gradually add this to the cream mixture. 

Spoon dough onto baking sheet and flatten slightly with your palm. 

Bake 8-10 minutes or until the cookies are puffy and the tops are cracked but still soft. Allow cookies to cool completely.

Ok, now it's time for the best part of the cookie...the filling!

The Filling:

1 cup butter (softened)

2 tbsp brown sugar

2-1/2 cups flour

1 container (13 oz) of marshmallow creme

1 tsp. vanilla

1/2 tsp salt

In a VERY deep bowl (trust me! this part can get messy...) beat the butter till nice and fluffy. Beat in brown sugar and then gradually add the flour till all of it is incorporated. Your mix will be very crumbly. Add the remainder of the ingredients. When you add the marshmallow creme, mix it in a little with a spoon a tiny but before using your mixer or that nice sticky substance will climb and spread mess all over everything. :)

Once mixed it will be a very thick filling that you can mold slightly with your hands.

To Assemble:

Before filling ANY of the cookies, make sure they are all cooked and cooled. You will want to fill them all at the same time. Match your pairs up flip over one half of them.

 Divide the filling evenly between all the pairs. The reason you do them all at the same time is because you will VASTLY underestimate the amount of filling each cookie gets. And, once you sandwich these cookies, there is no getting them apart again!

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Corn Chip Dip

Corn Chip Dip

Posted by Unknown on 6:14 AM in appetizers, dips/dressings, fiesta, megan's creations,

From Megan's Kitchen 

Ingredients:

1 tablespoon butter

2 cups corn kernels (from 2 ears corn)

salt and pepper to taste

1 tablespoon butter

1/2 cup yellow onion (chopped)

1/4 cup red bell pepper (chopped)

1/4 cup chopped green onions (green and white parts)

1 jalapeno (chopped)

2 teaspoons garlic (chopped)

1/4 cup mayonnaise

1 handful monterey jack (grated)

1/4 teaspoon cayenne

1 handful sharp cheddar (grated)

Putting The Dip Together:

1. Melt the butter in a pan.

2. Add the corn, season with salt and pepper and saute until the corn starts to turn golden brown, about

5 minutes. Set aside.

3. Melt the butter in a pan.

4. Add the onion, and pepper and saute until the onions are soft, about 2 minutes.

5. Add the green onions, jalapeno and garlic and saute until softened, about 2 minutes.

6. Mix the corn, onions, peppers, mayonnaise, monterey jack and cayenne in a bowl.

7. Pour the mixture into an 8x8 inch baking pan and top with the cheddar cheese.

8. Bake in a preheated 350F oven until bubbling and golden brown on top, about 10-20 minutes.

So I completely forgot to take pictures before we devoured this dip. You know how it is...you are having company and the kitchen suddenly becomes chaos as you get down to the last 20 minutes before people show up! In the picture below I had actually doubled the recipe because I had a lot of corn and company but I still kept it in an 8x8 dish.

YUM!

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Door Table

Door Table

Posted by Elaine on 3:30 PM in crafts/wood/furniture,

What to do with an old door that you having laying around your house?  We put this door to good use and decided to make a table out of it for our wedding reception.  This colorful table was a fun addition and held our display of candy. 

We went to a second hand store and bought an old table dirt cheap and stripped it of it's legs.  (You can purchase legs and casings at your local hardware/lumber store, but these legs were much cheaper.)  I scrounged around in the garage and found an old door lock, but a doorknob would also be adorable. 

The bride fell in love with the table and is going to use it in your new home.  It matches the hutch that we posted a few weeks ago.  For better use of the table, we had a piece of glass cut to fit the top.

Antiquing the Table:

1. Sand your piece of furniture until all varnish is removed. (You want the paint to stick.)

2. Paint your furniture with a good quality latex satin paint.  Let completely dry.

3. Sand all edges and corners until the wood is showing through.

4. Stain the whole piece with Early American Wood Stain. Put the stain on with either a sponge brush or a cotton rag. Be generous with the stain in the corners and on the surface. You don't need to worry about putting the stain on evenly. After you have applied the stain wipe off the stain with another clean cotton rag. Work on one area at a time.

5. Let the stain dry.

6. Varnish and enjoy!

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Back To School

Back To School

Posted by Elaine on 4:24 PM in school/teachers,

To kick off each school year I throw a “Back To School Party."  Most my kids are now grown but the party lives on as my grand kids are starting to attend school.

For the “Back To School” themed dinner make sack lunches for everyone. I like to make home made bread and cookies. I also like to slip in a special note to each person and a special treat. For the entire theme download the “Back To School” Candy Bar Wrappers , candy boxes and or “Back To School” party bottles. Your kids and grandkids won’t stop talking about your "Back To School" party.

Use these tags throughout the school year! Attach them to a candy, toy , clothes or special treat when your student comes home with a great report card or to give them a special boost. Be creative and have fun coming up with your own clever uses for these tags.

There are twenty-two tags and two different sizes to choose from.  You can download this "Back To School" tags, bottle labels, party boxes and candy bar wrappers HERE at Parties and Patterns.

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Vanilla Bean Cheesecake

Vanilla Bean Cheesecake

Posted by Unknown on 6:16 AM in desserts, megan's creations,

From Megan's Kitchen

THE CRUST:

1 1/2 cups finely crushed graham crackers
1/4 cup sugar
1/2 cup butter (melted)
1 egg yolk, beaten
1/4 tsp. vanilla extract

Crush the graham crackers and mix in the sugar. Then add the egg yolk and vanilla. Finally stir in the melted butter. Spray a springform pan with cooking spray and press the graham cracker crust into the bottom of it. Bake the crust at 375 for 8 minutes or until the edges are slightly brown. Remove from oven and let cool.

CHEESECAKE:

16 ounces cream cheese (softened)
1 cup sour cream
2 tbsp. cornstarch
1 cup sugar
2 tbsp. butter (softened)
1/2 tsp. vanilla

Combine cream cheese, sour cream, corn starch and sugar. Mix until sugar is dissolved. Add butter and vanilla and blend until smooth but be sure not to over mix. Bake at 350 for 45-55 minutes - you want the middle to set. Cool completely before adding the last layer.

WHITE CHOCOLATE MOUSSE:

1 cup whipping cream
2 tbsp powdered sugar
4 ounces cream cheese (softened)
4 ounces white baking squares (melted)

In a cold mixing bowl, beat the cream until soft peaks form. Add the powdered sugar gradually until stiff peaks form. Put this in another bowl and put it in the fridge. Don't wash your mixing bowl, beat the cream cheese in it, until fluffy. Add the white chocolate and beat until smooth. Fold in the whipped cream. Spread over the top the cheesecake and enjoy!

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