Take the Cake Tips and Tricks

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Basic Buttercream Frosting

*Cut recipe in half for sugar cookies

*Make full recipe for cupcakes & cake

1 stick softened butter

4 cups powdered sugar

up to ¼ cup water

1 tsp vanilla extract, clear

food coloring

1.     Mix butter, vanilla and powdered sugar in mixer with whisk attachment

2.     Add small amounts of water until you reach desired consistency

3.     Add color and mix until dispersed

Chocolate Frosting 

1. Melt 1 stick butter and stir in 2/3 cup cocoa powder

2. Transfer to mixing bowl

3. Add 3 cups powdered sugar and 1 tsp vanilla

4. Mix in up to 1/3 cup milk little bits at a time until you reach the desired 

texture. 

Marshmallow Fondant

1. Place 1 bag mini marshmallows into a microwave safe bowl with 1-2 tbsp water

2. Microwave for 30 sec. at time and stir until the marshmallows are mostly melted

3. With a spoon or your stand mixer and a dough hook beat in up to 1 lb of powdered sugar 

a cup at a time until it starts to come away from the sides of the bowl

4. Turn out onto counter and knead until smooth and springy, 

using powdered sugar if it starts to stick 

5. Wrap in plastic wrap and set aside overnight

6. Knead in desired color and roll out to about 1/8 in thickness

Soup, There It Is! - All Grown Up Tomato Soup & Grilled Cheese

Tomato Soup

1. In a stock pot or dutch oven place the following ingredients
        2 cans condensed tomato soup
        2 cans water
        2 cups milk
        1/2 cup parmesan cheese
        1 jar of canned tomatoes
2. Add the following spices
        1 tsp onion powder
        1/2 tsp season salt
        1/2 tsp garlic powder
        1 tsp basil
3. Whisk together
4. Cook and drain 1/2 lb of dried cheese filled ravioli or tortellini
 **The dried pasta holds up better in the soup than frozen.
5. Add pasta to pot and allow to simmer while making the grilled cheese

Grilled Cheese 

1. Butter 1 side of a slice of sour dough bread
2. add a slice of smoked gouda cheese
3. add a layer of cooked bacon (or bacon bits)
4. Add a layer of salted tomato slices.
5. Add another slice of cheese
6. Top with another slice of butter bread and grill until both sides of bread are browned and the cheese is melted.
**Covering the sandwich with a lid can assist in melting the cheese

Pasta La Vista Baby! - Lasagna Pasta

For regular lasagna or for a large pan of lasagna pasta double recipe

1. In a mixing bowl combine 1 egg beaten, 1 1/2 cups cottage cheese, 1/4 cup parmesan cheese, 

1/2 Tbsp parsley, salt and pepper to taste. Set aside

2. Brown 1/2 lb ground beef in a skillet with a sprinkle of garlic powder. Drain and discard grease. 

3. Add 8 oz tomato sauce, 4 oz tomato sauce, 6 oz tomato paste, 1/2 tsp basil, 1/2 tsp salt.  Allow to simmer for 10 min. 

4. Cook and drain 1/2 lb pasta of your choice

5. In a glass baking dish layer pasta, cottage cheese mixture, sauce and mozzarella cheese.  Repeat until all ingredients are used. 

6. Bake in a 375 degree oven for 30 min. 

Easy Vinaigrette Dressing

Mix all ingredients and pour over salad fixings 

The Lunch Bunch

This is a video I did for Twiniversity, the online Twins and Multiples magazine. www.twiniversity.com

The Lunch Bunch recipes

By: Courtney Hill of Country Kitchen Approved Blog

Being a mom of twins myself, I know that coming up with lunch ideas that my kids will actually eat can be quite a challenge.  Here are some tried and true recipes that my kids love and I hope yours will too.  Here is my Country Kitchen Approved motto, “Simple recipes with real ingredients that you will actually make”. 

Main Dish #1 Mini Meat Loaves

1. Preheat oven to 350 degrees

2. Combine:  1-2 shredded carrots

    ½ of a small onion, finely chopped
     1/2 lb of ground beef

1 beaten egg

2 Tbsp breadcrumbs

1-2 Tbsp Worcestershire sauce

½ tsp salt

¼ cup finely chopped spinach, sautéed (optional)

3. Mix together all ingredients and form patties

4. Place patties in a glass baking dish and bake for 15 min. 

5. Turn patties and squirt each with ketchup and bake for 15 more min. 

Main Dish #2 Homemade Hot Pockets

• Preheat oven to 350 degrees
• Defrost 16 Rhodes frozen Texas rolls, but don’t allow to rise.  
• Roll each out with a rolling pin until flat
• Add whatever fixings you like 
• Fold and seal dough around the fillings
• Place on a baking sheet and bake for 15 min
• Serve immediately or allow to cool completely and store in the freezer in a zip-lock bag.
• Heat in microwave for 45 sec 

Side Dish #1 Cheese Green Beans

• Preheat oven to 350 degree
• In a saucepan combine 1 Tbsp flour and 2 Tbsp butter over medium heat until smooth to create a rue. 
• Add 1 cup milk and ½ tsp of salt, stir to combine
• Add 6 oz. of finely chopped Velveeta cheese and stir until the cheese has melted and the sauce has become thick and creamy. 
• Add ¼ tsp chili powder and stir
• Cook 1 large bag of French cut frozen green beans according to the package instructions and place in a glass baking dish
• Pour on ½ of the cheese sauce and stir to combine

**You can either make double beans for freeze the extra sauce and have more later**

• Sprinkle with French fried onions and top with foil
• Bake for 15 min, remove foil and bake for an additional 15 min. 

Side Dish #2 Glazed Rainbow Carrots

• Peel and evenly slice about 1 lb of rainbow carrots
• Place in a skillet and pour on just enough water to cover the carrots. 
• Add 1-2 Tbsp butter, ½ tsp salt and 1 Tbsp sugar
• Turn heat to medium and allow carrots to simmer until all the liquid is gone leaving a glaze 
• Stir to coat and serve

Side Dish #3 Fruit Slush Cups

• Place a bag of frozen strawberries (16 oz) in a saucepan with ½ cup water and ½ cup sugar. 
• Allow to simmer until strawberries are thawed
• Meanwhile, finely chop 6 bananas and place in a large mixing bowl
• Once the strawberries are soft break them down with a spoon and add (with liquid) to the bananas
• Add:  1 sm can peach nectar

32 oz of any orange juice

1 large can crushed pineapple

• Stir to combine and pour into small paper cups
• Freeze for several hours. After frozen transfer to a zip-lock bag for easier storage
• Place in microwave for 15 sec to get a slushy consistency 

Pasta La Vista, Baby - Spinach and Artichoke Casserole

1. Boil 1 frozen chicken breast in water mixed with seasoned salt, until done. Let rest and chop.  (you can add more chicken or omit for a vegetarian dish)
2. Cook 1/2 lb of penne pasta to al dente
3. In a saucepan melt 1Tbsp of butter over medium heat. Add 1 Tbsp of flour and stir until a rue has formed.
4. Add 1 cup milk and 1 tsp salt, stir until the sauce starts to thicken
5. Add 4 oz cream cheese cut into cube and stir until it starts to melt
6. Add 1/2 cup of parmesan cheese and 1 cup of mozzarella or Italian blend cheese and stir until melted. Turn off heat.
7. Add 1/2 cup of sour cream, 2 Tbsp mayonnaise, 2 Tbsp Miracle Whip and stir.
8. Add 1 or more cups of chicken water (or chicken stock or pasta water) and stir
9. Add a pinch of red pepper flakes for a kick
10. Mix together chicken, artichokes, onions, spinach and sauce
11. In an oblong baking dish, spread out pasta and pour over sauce mixture, and stir
12. Crush 1/2 package of Ritz crackers and sprinkle over casserole, drizzle with 1/2 stick of melted butter.
13. Cover with foil and bake for 15 min, remove foil and bake for another 10-15 min.
Serve and enjoy

Fresh Whipped Cream

Making you own Fresh Whipped Cream is as easy as 1, 2, 3...

1. Pour 2 cups of heavy whipping cream to your stand-up mixer
2. Using the whisk attachment, whisk on med-high for several mins
3. Add 1/4 cup sugar about 1/2 way through and continue to whip until stiff peaks form.

Store in an airtight container in the fridge.

Caramel Blended Coffee

Caramel Blended Coffee

1/2 cup cold coffee (I just use some left over from my morning brew)

1/4 cup half-n-half

1/4 cup milk

2 oz caramel syrup (Starbucks sells it by the bottle if you ask for it)

2 cups ice

Blend in a blender for 30 seconds, pour in a glass and top with whipped cream and caramel sauce

**Makes 2 regulars or 1 extra large drink