Baby Shower goodness..

Had a catering job for a baby shower and did a really fun cupcake, I posted a recipe for high top cupcakes awhile back but with everything else I had to make it just wasn't going to happen so what I did was dip the cupcake top after it was cooled with melted chocolate (Ghirardelli candy making and dipping bar, got it at Sams club but you can get any melting chocolate) and then added this recipe for the best frosting ever..kinda tricky frosting but so worth it..I used blue coloring paste, tip: just add a tiny bit, like the end of a toothpick as its a strong color, I wanted them baby blue and ended up with this color, they looked okay but darker then I wanted..The cupcake recipe I used is simple and so moist and yummy another tip: take them out about a min. early and they will be moister, when you check with a toothpick to check if its done, it should come out with moist crumbs, not completely clean, that means its still slightly under cooked..okay have I totally lost you?? its really a trail and error, but they are still moist if you keep them in for the allotted time, I just don't like when the bottom gets too dark..Good luck..The brown sugar cupcakes were just "okay" not worth sharing the recipe.

Moist Chocolate Cake
1 box of chocolate cake mix
1 (4 serving) instant chocolate pudding
4 eggs
1/2 oil
1 cup water
Just follow the directions on box,
you can use any flavor cake mix and pudding
makes 24 cupcakes
I put a tiny red candy ball on top, I used Mary Englebright candy balls, I got from Micheal's craft store

Next: Stuffed Mushrooms
This is the best recipe I have ever found and it got rave reviews, super good, put it on your list for holiday parties..
I wouldn't lead you astray..

Stuffed Mushrooms

by The Pioneer Woman

24 ounces, White Button Mushrooms
⅓ pounds Hot Pork Sausage

½ whole Medium Onion, Finely Diced

4 cloves Garlic, Finely Minced

8 ounces, Cream Cheese

1 whole Egg Yolk

¾ cups Parmesan Cheese, Grated

⅓ cups Dry White Wine

Salt And Pepper (to Taste)

Directions: Brown and crumble sausage. Set aside on a plate to cool.

Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat. Pour in wine to deglaze pan, allow liquid to evaporate. Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.

In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.

Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.

Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.

Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot. Garnish with minced parsley if you're feeling fancy.

These are the famous cucumber sandwiches..found here..another favorite, Cassie said she could live on them forever..another one I get asked to make all the time.

Caesar Salad from Costco, already bagged and the BEST one I have ever had..Don't have a Costco card? find someone who does and have them buy you one..very responsibly priced $3.99 per bag with everything included.

Hope you enjoy these recipes as much as everyone else did

Lemon Poppyseed cake..Thanks Stone Gable

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Lemon Poppyseed Pound Cake

recipe makes 1 large pound cake
3 tablespoons milk

3 large eggs

1 1/2 tsp vanilla

1 1/2 cups cake flour

1 cup sugar, divided

3/4 teaspoon baking powder

1/4 teaspoon salt

1 1/2 TBS loosely packed grated lemon zest
2 1/2 TBS poppy seeds

13 TBS unsalted butter, softened

1/4 cup freshly squeezed lemon juice

Preheat oven to 350 degrees.

Grease large loaf pan. Put waxed paper in the bottom of the pan and grease it too.

In a small bowl mix together milk, eggs and vanilla.

In a large bowl of a mixer, mix together flour, 2/3 cup sugar, baking powder, salt, lemon zest and poppy seeds on low speed for 30 seconds. Scrape down the bowl.

Add all of the softened butter and 1/2 of the egg mixture. Mix on low speed for 30 seconds increasing speed to medium and mix for another 30 seconds. Add the rest of the egg mixtures in 2 parts mixing for 20 seconds in between. Do not overmix.

Pour batter into the loaf pan and bake for 55-60 minutes until an inserted toothpick comes out clean. Do not overcook.

While the pound cake is baking make the lemon syrup.

Put 1/2 cup sugar and 1/4 cup lemon in a saucepan and cook until sugar dissolves.

When pound cake is done, poke holes over the top of the cake with a skewer.

Brush 1/2 of the lemon syrup over the top of the pound cake.

 After 10 minutes, take cake out of pan, spray cooling rack with cooking spray and invert cake.  Poke holes with a skewer all over the bottom of the cake. Brush remaining syrup over the bottom and the sides of the pound cake. Use every bit of syrup!

Cool completely. Wrap in plastic wrap. Do not use for 24 hours. Give the lemon syrup a chance to incorporate into the pound cake.

Glaze cake:
Mix 1 cup confectioner's sugar with just enough freshly squeezed lemon juice to make a glaze. I made mine more like icing. I like that it stickes to the top. Let the glaze harden and serve.

Enjoy!

crock pot soup..super easy and good!

Super easy super yummy crock pot soup: can of diced tomatoes with green chilis, can of corn, can of black beans (drained & rinsed), 2 frozen chicken breasts, 8 oz cream cheese, 1 packet dry ranch dressing, 1 tablespoon cumin, 1 teaspoon onion powder, 1 teaspoon chili powder. Put all ingredients in crock pot and cook 6-8 hours. Shred chicken, and enjoy!

Butternut Squash Soup..YUM!!!

Alexie is getting to be quite the cook..she's brave, she does hard things..this soup is time consuming but it was so worth it, plus she made dinner, and I always love that..Perfect for fall..thank you again Best Bites and Lexie Dawn...

Butternut Squash Soup

Recipe by Our Best Bites
serves 6-8

1/2 T olive oil
1 T butter
1/2 C sliced carrots (abt 1 med carrot or 12 baby ones)
2 stalks celery, diced
1 C diced onion
4 large garlic cloves, minced
1 medium butternut squash, (abt 4 cups peeled and diced)
1 medium potato, diced (about 2 C diced)
32 oz chicken broth (that’s one box/carton)
1 T brown sugar
1 1/2 t kosher salt
3/4 t dried sage
1 pinch cayenne pepper or a douse of hot sauce

In a large stock pot, heat olive oil and butter. When butter is melted add onions, carrots, celery, and garlic

Saute for 2-3 minutes or until onion is tender. Add the squash.

Then add potato, sage, salt, red pepper, and chicken broth. Bring to a boil and then turn down to a simmer. Simmer with the lid on for 30-40 minutes or until everything is tender. Check a piece of squash and also a piece of celery and potato to make sure they area fork tender. Stir in 1 T brown sugar.

Use an immersion blender, or transfer soup to a regular blender and puree until smooth.

I topped mine with a little parsley so it didn’t look so plain! A small drizzle of heavy cream or sour cream is also tasty.