Yummiest Potato Salad Ever..

Susan Branch recipe's are some of my favorite of all time, I have several of her cookbooks and I use them all the time, this is my favorite potato salad of all time, the secret she shares is she puts the mayo in while the potatoes are still warm and it just melts all together, I have been asked for this recipe many times..Go here to see her page and get more amazing recipes and a better view of the potato salad recipe, you will not be disappointed..ENJOY!

Last min Mothers Day gift..

I love this idea, I have everything I need in my pantry and little jars to put them in, so I will be making them for the special moms in my life..Here is the site to go too..Happy Mothers Day!

Margarita Cupcake Virgin Style ;)

Margarita Cupcakes

Ingredients:

2 C. unbleached all-purpose flour

1 Tbsp instant milk powder

1 Tbsp baking powder

1/2 tsp salt

12 Tbsp (1 1/2 sticks) unsalted butter, at room temperature

1 1/2 C sugar

1 Tbsp vanilla extract

1 C margarita mix (or any basic sweet and sour mixer)

5 egg whites, at room temperature

4 oz. light cream cheese, room temperature

6 Tbsp unsalted butter, room temperature

zest and juice of 1 lime

1 tsp vanilla extract

pinch salt

2 C powdered sugar

Directions:

Preheat oven to 350 degrees and prepare 2 cupcake pans.

In a medium bowl, sift together the flour, instant milk, baking powder and salt and set aside.

In bowl of electric mixer, beat the butter and sugar together on medium-high until light (about 3 mins).

Beat in the vanilla extract, then margarita mix.

Reduce the speed to low and beat the flour mixture into the butter mixture until just combined.

In a large bowl, using an electric mixer fitted with clean, dry beaters and set on high speed, beat the egg whites until stiff peaks form.

Using a rubber spatula, gently fold the beaten whites into the batter just until incorporated.

Divide the batter between the cupcake molds.

Bake about 20-22 minutes or until a toothpick inserted into the centers comes out clean.

Meanwhile, in bowl of stand mixer combine cream cheese, butter, lime juice, and zest, vanilla extract and beat on high until light and fluffy.

Slowly add in salt and sugar mixing until combined thoroughly.

Place bowl in fridge until cupcakes are cooled and ready to frost.

Once cupcakes have cooled completely, remove icing from fridge, frost, and decorate to your liking.

Makes about 24 cupcakes

I've posted these before from Homebased Mom, they are my favorite..Enjoy

Cookies and Cream Cheesecake Cupcakes

Recipe rundown:
Taste: The combination of cookies and cream is a near perfect pair.
Texture: The Oreo cookie on the bottom of each cupcake and the Oreo bits suspended inside creamy sweet cream cheese goodness are the best part of this treat.
Ease: Easy!
Appearance: Cute, unique. May cause mouth to water.
Expense: Less than $5 for me.
Pros: These kept well in the fridge for several days.
Cons: This recipe reminded me of how much I like Oreos. Uh oh.
Would I make this again? Yes, most definitely.


Cookies and Cream Cheesecake Cupcakes
From Martha Stewart's Cupcakes
Makes 30 (Note: I halved this recipe and it was very easy, 30 of these cupcakes would surely be the death of me)

• Ingredients:
• 42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
• 2 pounds cream cheese, room temperature
• 1 cup sugar
• 1 tsp vanilla extract
• 4 large eggs, room temperature, lightly beaten
• 1 cup sour cream
• Pinch of salt

1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

Can it get any cuter? I think not..you could make little ones for cupcakes or bigger, just buy the size of Terra cotta pots and decorate away..

Cafe Rio Cilantro Lime Rice

I love Rice, Really love it and this one did not disappoint my taste buds, 3 of my favorite things, Rice, Lime, Cilantro..Try it for Cinco De Mayo..

Cafe Rio Cilantro Lime Rice

2 T. butter or olive oil

½ mid. yellow onion diced

1 c. rice (long grain is best)

2 c. boiling water

2 chicken bouillon cubes

¼ cup cilantro

Juice from a lime

In large sauce pan saute onions in oil or butter until soft. Add rice and cook for a few more min. Carefully add water and bouillon cubes, stir until cubes dissolve. Cook for 14 min. or until rice is tender and water is mostly boiled off.. Turn off heat, add cilantro, lime and lime zest (if desired) to dish. Better if left to settle for 30-60 min. Take a fork and fluff/mix the rice and serve

Non Profit Event for Animal Rescue Ranch

The Event was very successful, they raised over a thousand dollars, in 4 hours..The Salad I made was super Easy, I got it from a friend and everyone Loved it.

Zuppa Poppy Seed Salad

Romain Lettuce

1 bottle Poppy Seed Dressing (I used the one from Trader Joes)

Shredded Chicken

fresh raspberries, blueberries, sliced strawberries, any berries you want (fresh is better but I used frozen, it was cheaper and I bought them in a multi pack.

Cinnamon Almonds (got these at Trader Joes but Im sure you can find them anywhere, you can use any flavored almonds or nuts, candied would be good too) Chop them in blender or food processor..

Add all ingredients together expect the chopped cinnamon almonds, either add these before serving or put next to salad in pretty dish, so those who don't like nuts don't have to pick them out..(Lexie Dawn and Josh). This Salad is as Pretty as it is good!!