Stuffing Cupcakes W/ Cranberry Frosting

I had these amazing Stuffing Cupcakes at my friend Marissa's house yesterday and I enjoyed them so much that on my way home from her house I stopped at the Grocery Store and picked up the ingreadients so I could make some to go with dinner today. I tweaked the recipe a little bit, because I'm a picky eater. I guarantee that like me, after eating these you'll be in the mood for Thanksgiving.
Stuffing Cupcakes
2 boxes of Stove Top Cornbread Stuffing mix
2 Eggs
1/2 C. Milk
10 Sauage Links {cooked and sliced}
1/2 C. Flour
2 C. Water
1/2 Red Bell Pepper, Chopped {optional}
1/2 White Onion, Chopped {optional}
1 Stalk of Celery, Chopped {optional}
1 Can of Turkey Gravy or homemade gravy
1 Can of Cranberry Sauce

Mix eggs and milk together and set aside. In large bowl combine stuffing mix, sausage links, flour, and the veggies if desired, then add egg and water mixture.  Scoop into greased miffun tins and bake at 350* degrees for 45 minutes. You may have to loosen them with a knife so they don't fall apart when you take them out of the pans. Yield 14.

While the cupcakes are baking heat gravy and cranberry sauce in seperate pans until thinned out. When the cupcakes are finished top them with the thinned out Cranberry Sauce{frosting} and then serve on top of a little gravy.

These were SO good! I'm not a fan of those particular veggies so I left them out. I was skeptical at first because of the cranberry sauce but oh my Goodness, they were AMAZING!

Grad Cap Candy Pops

A few weeks ago I was blog surfing and came across THIS POST from Bakerella. I knew that I had to make them for Sage's Kindergarten Graduation Party. So today, I tackled what seemed like cake, but it turned out to be very involved and time consuming, but all in all totally worth it.

I LOVE them and am happy with how they turned out. I just hope that Sage's Teacher and Friends are happy with them.

Root Beer Cookies

A few months ago, I ran across this recipe. I finally got around to trying it today.

Root Beer Cookies : Makes about 4 dozen
1 cup butter, softened
2 cups light brown sugar
2 eggs
2 tsp. root beer extract
3 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1/4 cup water (optional–only use if dough is too dry)
Root Beer frosting (recipe below)

Cream butter and dark brown sugar until very light and fluffy. Add the eggs one at a time, beating well after each addition. Add the root beer extract. Whisk dry ingredients together. Add a little at a time to the creamed mixture. The dough should be slightly sticky. Chill for at least an hour. Preheat oven to 350 degrees F. Lightly grease several baking sheets, or line them with silicone baking mats or parchment paper. Roll into small balls (about 1″ diameter). I like to use a mini-ice cream scoop so that the cookies end up evenly sized. Place them on the pan, leaving a bit of space between the cookies. Bake for 8-10 minutes, rotating cookie sheet halfway through.Let cookies cool for a few minutes on the cookie sheet before placing them on a wire rack to cool completely.

Frosting Recipe:
1 cup butter
3 cups powdered sugar
3 tsp. root beer extract
3 tablespoons hot water

Beat butter on high with an electric mixer until it is fluffy. Add a little powdered sugar and the root beer extract. Beat until smooth. Add remaining powdered sugar alternately with a little hot water until a nice spreading consistency has been reached.

Frost the cooled cookies and let stand for a few minutes to let the frosting set up. (It should dry a bit on the top.)

Here's the finished product. Sage & Aurora love them!

Lemon Chicken Broccoli Alfredo

I thought I'd share what we had for dinner tonight. My family loves this dish and we have it at least twice a month. It's fabulous!!!




Here's the recipe.

8oz. pasta (i use farfalle,or radiatori but use what you want)
3 cups broccoli florets
4 cups diced chicken (cooked
3 garlic cloves (pressed)
1/4 tsp. salt
1/2 jar prepared alfredo sauce
1/2 cup hot water
1/4 cup lemon juice
1/4 cup parmesan cheese
sniped fresh parsley

Cook pasta according to package directions. Spray Wok with PAM and press garlic into pan. Add broccoli and salt and cook until tender. Add pasta, chicken, sauce and water to skillet. Pour in lemon juice, stir and cook until heated through. Serve and garnish with cheese and parsley.

It's super easy and my kids love it, minus the parsley. I double this recipe and it makes enough to serve my mom, dad, robert, me, sage, aurora, my grandpa, and gives robert lunch for 2 days.

Cheeseburger Velveeta Mac

As I looked at my Calendar full of menu's yesterday, nothing on it sounded at all appetizing. So I browsed the Internet and landed on the Kraft Food & Family website and started searching by ingredient.

Here's the recipe.

1 lb. hamburger

2 3/4 C. water

1/3 C. ketchup

1 tsp. onion powder

2 cups (8oz.) uncooked elbow macaroni (i used rigatoni)

1/2 lb. (8oz.) Velveeta Cheese, cubed

Brown meat in skillet and drain. Add water, ketchup and onion powder; mix well. Bring to a boil. Stir in pasta. Reduce heat to medium-low; cover. Simmer 8-10 minutes or until pasta is tender. Stir in Velveeta; cook until melted.