Quick & Easy Marshmallow Vanilla Buttercream Frosting

This delicious creamy frosting is 

so very simple to make!

Ingredients:

2 1/4 cups marshmallow cream (10.5 ounces)

1 1/2 cups (3 sticks) butter, at room temperature

1 teaspoon pure vanilla extract

1 1/2 tablespoons whole milk, half & half or heavy cream (I used cream)

3 cups plus 6 tablespoons powdered sugar

Method:

 In a large bowl, use an electric mixer on medium speed, to beat together the marshmallow creme, butter, vanilla and milk until creamed together. 

Sift the powdered sugar into the bowl and continue mixing until the frosting is light and fluffy. (You may need to add 1/2 to 3/4 teaspoon more milk in order to spread the frosting.) Spread onto cake or cupcakes. May also be piped onto cupcakes and cake edges. Store in an airtight container at room temperature for two days or refrigerate for a week. Makes enough to frost a 9 or 10 inch two layer cake or 33 cupcakes.

Note:  Everyone loves this frosting and it is so easy to prepare!

Simple & Cute Penguin Cupcakes 🐧 (Perfect for Kid Parties, Baby Showers, Winter Gatherings & Animal Themed Gatherings)

I made these adorable cupcakes for

baby shower to welcome a little boy,

so I used blue paper holders and blue 

M&Ms for the feet sticking out of the snow.

Ingredients:

22 baked cupcakes**

your favorite vanilla frosting (or see recipe below)

white sanding sugar

1 small package Oreo cookies

66 M&M candies

44 mini chocolate chips

Sanding sugar can be found in the baking section of 

most grocery stores, where the candy sprinkles are kept.

**I used the the Betty Crocker French Vanilla Cake Mix ~ You can use your favorite cake mix or make from scratch.

Method:

Bake cupcakes and allow them to cool before decorating. 

Use a piping bag to apply frosting to the tops of the cupcakes. (If you do not have a piping bag, scoop the frosting into a plastic baggie and snip one corner to apply the frosting.)

Sprinkle white sanding sugar on top of the frosting to create snowy tops. 

twist the Oreo cookies to separate the cookies. (All of the white centers should remain on one half of the chocolate cookies.)

Cut a triangle of the frosting off of one cookie. Add an M&M beak to the frosted cookie half and two mini chocolate chips for eyes. place in the frosting. cut the other half of the cookie in half. (Some of the cookies mat crumble when you cut them, so make certain that you have extra cookies.) Stick the cookie half wings on either side of the cookie faces.

Place two of the same colored M&Ms at the front of the cupcakes for feet sticking out of the snowy frosting. 

Place in the refrigerator to set the frosting. Store in an airtight container in the refrigerator or at room temperature for 2 or 3 days. (If desired, the cupcakes can be baked the day before decorating.) Makes 22 servings.

Notes: Everyone, of all ages, loved these tasty and adorable cupcakes!

These are best served on the day they are made, because the longer they are stored, the softer the cookies become.

Betty Crocker Vanilla Marshmallow Buttercream Frosting

Ingredients:

1 1/2 cups marshmallow creme (one 7 ounce jar)

1 cup (2 sticks) butter at room temperature

1/2 teaspoon pure vanilla

1 tablespoon whole milk, half & half or heavy cream (I used cream)

2 1/4 cups powdered sugar

Method:

In a large bowl, use an electric mixer on medium speed, to beat together the marshmallow creme, butter, vanilla and milk until creamed together. 

Sift the powdered sugar into the bowl and continue mixing until the frosting is light and fluffy. (You may need to add 1/4 to 1/2 teaspoon more milk in order to spread the frosting.) This is enough frosting to top 22 cupcakes.

Deluxe Chocolate Chip Cookies ~ Simple, but Gourmet!

These large Deluxe & Delicious

Chocolate Chip Cookies are

so simple to make! ❤

My husband tried one of these cookies and declared that it was "the best chocolate chip cookie I have ever made." I was surprised because the cookies included pecans and even though he will eat pecans, he prefers cookies without nuts. If you do not like nuts, or have an allergy, omit the nuts or substitute butterscotch, peanut butter chips, toffee bits or dried cranberries instead.

Ingredients:

2 sticks butter (1 cup) butter at room temperature

3/4 cup granulated sugar

3/4 cup packed brown sugar

2 eggs

1 1/2 teaspoons pure vanilla extract

1/4 teaspoon fresh lemon juice

2 1/4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/8 teaspoon cinnamon

1/2 cup old fashioned oats

2 2/3 cup semi sweet chocolate chips

1 3/4 cups pecan pieces**

Method:

Preheat oven to 350*. Line baking sheets with parchment paper and set aside.

In a large bowl, use an electric mixer on medium speed, to cream together the butter and sugars. With the mixer on low speed, blend in the eggs, vanilla and lemon juice for 30 seconds. Increase speed to medium and continue to mix for two minutes, or until the mixture is light and fluffy. Use a spatula to scrape down the sides of the bowl.

Sift together the flour, soda, salt and cinnamon. Add the sifted ingredients and oats. Mix on low just until blended (about 45 seconds). Do not overmix. Stir in the chocolate chips and nuts. Scoop 3 tablespoon portions, 2 inches apart, onto the prepared cookie sheets. (6 mounds of dough per cookie sheet)

Bake for 23 minutes or until the edges are golden brown and the centers are still soft. Allow to cool on the cookie sheet for 20 minutes. Carefully slide the parchment and cookies onto a cooling rack to finish cooling for an additional 20 minutes. 

If desired, enjoy a warm cookie. Transfer to a plate and chill in the refrigerator to set the chocolate. Store in an airtight container in the refrigerator. (I place waxed paper between layers.) I like the cookies chilled, but they may also be kept in an airtight container at room temperature. Makes 33 large gourmet quality chocolate chip cookies.

**Walnuts may be substituted for the pecans. If desired, you may omit the nuts and add butterscotch chips, toffee bits or dried cranberries.

Notes: The original recipe for these cookies is a copycat for the cookies served at the DoubleTree hotels. (I made a few small changes.)

Some Chocolate Chip Cookie recipes include oats or cinnamon, but this is the first recipe that I have seen with lemon juice. There is not enough juice or cinnamon to make either a prominent flavor and no one who tried them detected those ingredients. The resulting cookie instantly became a family favorite! 

 

Best Tasty & Simple Chili Relleno Casserole (Brunch~Lunch~Dinner~Potlucks)

Absolutely Delicious! I am a chili relleno connoisseur ~ 

Whenever we visit a new Mexican restaurant, 

whether fancy or tiny, I always try their chili relleno. 

I make traditional chili rellenos from scratch and

I also make a couple of casserole style dishes. This

is the only casserole that includes a sauce on top and

this quick and easy version really does taste like a chili relleno!

Ingredients:

cooking oil spray

3 (7 ounce) cans whole green chilies

16 ounces Colby Jack cheese**grated

5 eggs

1 1/4 cups whole or 2% milk

1/4 cup all purpose flour

1/2 teaspoon baking powder

1 (8 ounce) can red enchilada sauce

sour cream (optional garnish)

chopped fresh cilantro (optional garnish)

Method:

Preheat oven to 350*. Lightly grease a 9x13 inch baking dish with cooking oil and set aside.

Empty the cans of green chilies into a colander. Make a lengthwise slice in each chili. Rinse out the seeds and pat dry with paper towels. Layer half of the chilies in the prepared pan. Sprinkle half  of the cheese over the chilies. Top with the remaining chilies. Sprinkle with the remaining cheese.

In a large bowl, or 8 cup measuring cup, whisk together the eggs, milk, flour and baking powder until well combined. Pour over the layers in the pan. Bake for 25 minutes.

Remove from the oven. Pour the enchilada sauce over the top, carefully spreading to cover the entire casserole. Return to the oven for an additional 15 minutes. Remove and let stand for 5 to 10 minutes before cutting and serving.

Cut into 12 to 15 portions. If desired, garnish with a small dollop of sour cream and a sprinkle of cilantro.

Store leftovers in the refrigerator and reheat individual portions in a microwave oven for 90 seconds. Reheat in a conventional oven, covered with foil, at 350* for 20 minutes. Place portions in a pie pan or other oven proof dish and reheat in an air fryer: baking setting, 325*, for 6 to 10 minutes.

**8 ounces Pepper Jack cheese and 8 ounces cheddar cheese may be substituted if you prefer a spicier dish.

Notes: This very simple casserole definitely is an excellent substitute for labor intensive traditional chili rellenos! It is perfect to serve for brunch, lunch, at pot lucks, or dinner. 🌶

Simple & Budget Friendly Million Dollar Pasta Casserole (Tastes like Lasagna)

Million Dollar Pasta Casserole 

with Garlic Bread

Originally named "Million Dollar Spaghetti", this version is simpler to make and just as tasty!

Ingredients:

1 pound lean ground beef

1 tablespoon dried minced onion or 1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon black pepper

1/4 teaspoon dried red pepper (optional)*

24 ounces of your favorite pasta sauce

1 pound rotini, elbow or bowtie pasta

8 ounces cream cheese, at room temperature

1/4 cup sour cream

1 cup small curd cottage cheese

2 teaspoons dried chives

avocado oil cooking spray**

1/4 cup (4 tablespoons) butter

2 - 3 cups grated cheese (mozzarella, pepper jack or a cheddar & jack mixture)

Method:

Preheat oven to 350*.

In a skillet, brown the ground beef. Drain and stir in the onion powder, garlic powder, black pepper & red pepper.  Stir the pasta sauce into the browned meat and set aside.

Cook the pasta, according to the package instructions, to al dente. Drain and set aside.

With an electric mixer, blend together the cream cheese, sour cream, cottage cheese and chives. Set aside.

Lightly spray the bottom and side of a 9 x 13 inch baking pan with cooking oil. Slice the butter and arrange in the bottom of the greased pan. Layer 1/2 of the pasta on top of the butter. Spread the cheese mixture evenly over the pasta. Top with the remaining noodles. Cover with the meat sauce. Place the baking pan on a cookie sheet and bake for 30 minutes. (It makes it easier to remove the baking pan if it is resting on a cookie sheet with sides.) Remove from the oven and sprinkle the grated cheese over the top and bake for another 15 minutes, or until the cheese is melted and bubbly. 

Let sit for 3 to 5 minutes. Cut into 12 squares and serve.

*I prefer avocado oil, but you can use whichever oil you prefer.

**If I am using pepper jack cheese, I do not add the red pepper.

Notes:

This dish earned the name of million-dollar spaghetti not because it’ll cost a fortune, but because it tastes so rich. This easy to make pasta dish is a baked casserole with layers of cheese, meat sauce, and noodles. Similar to lasagna the flavorful dinner is classic comfort food that your family will love!

If you like, the layers may be assembled a day before baking. It is a simple, budget friendly dish for a family dinner, addition to a brunch menu or potluck gathering.

Quick & Simple Cherry Fudge Cake ~ Perfect for Valentine's Day, Potlucks & More ❣

A delicious cake square 

decorated for Valentine's Day

Ingredients:

butter for greasing

all purpose flour for dusting

1 box chocolate fudge cake mix

1 (21 ounce) can cherry pie filling

1 teaspoon almond extract**

2 eggs, beaten

1 cup granulated sugar

5 tablespoons butter

1/4 cup milk

1 cup semi sweet chocolate chips

whipping cream (optional)

chocolate or red candy hearts (optional)

Valentine sprinkle cake & cookie decorations

Method:

Preheat oven to 350*. Grease the sides and bottom of a 9 x !3 inch baking pan with butter. Add a few tablespoons of flour. Tap and rotate the pan to dust the sides and bottom. Remove excess flour and set the pan aside.

In a large mixing bowl, stir together the cake mix, cherry filling, almond extract,** and eggs just until the dry ingredients are moistened and all is well mixed. Add the batter to the prepared pan and spread evenly. Place the pan on a cookie sheet and bake for 40 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and place the cake pan on a cooling rack.

Add the sugar, butter and milk to a medium saucepan. Bring to a boil over medium heat. Boil, stirring constantly for 2 to 3 minutes. Remove from the heat and stir in the chocolate chips until fully blended and smooth. 

Pour over the partially cooled cake. Use a bowl scraper to spread the icing evenly over the top of the cake. Continue cooling on a rack and then transfer to the refrigerator to finish cooling completely.

Slice into 15 squares. If desired, just before serving, garnish with a small dollop of whipped cream and a chocolate heart or red heart candies, or candy sprinkles. Makes 15 servings.

**If you don't like or don't have almond extract, you may substitute vanilla extract, but I think the almond extract is perfect for this cake. 

Notes: This simple & easy cake is a crowd pleaser! It is very tasty, but rich, so you only need a small serving. It is fine on it's own, but extra special when decorated with  whipped cream and candy.

Hummingbird Bread (A Delicious Quick Bread With Tropical Flavors)

A delicious slice of Hummingbird Bread. 

(A Jamaican Inspired banana bread.)

Ingredients:

1/4 cup raisins

hot water

1/4 teaspoon rum extract (optional)

3/4 cup coconut oil

2 eggs, beaten

1 1/2 cups all purpose flour

1 cup sugar

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

2 ripe bananas

1/2 cup crushed pineapple with juice

1/2 teaspoon pure vanilla extract

1/4 teaspoon banana extract (optional)

1/2 cup chopped pecans

parchment paper

Method:

Preheat oven to 350*. Place a cookie sheet on the center rack.

Use shortening or butter to grease a 9x5 inch loaf pan and line the bottom with parchment paper. Set aside.

Place the raisins in a small bowl. Add enough hot water to cover. Stir in the rum extract and set aside to steep.

Heat the coconut oil in a microwave for 30 second intervals, or on a stovetop, just until liquefied. Set aside to cool.

Sift together the flour, sugar, baking soda and spices. Set aside.

Place the bananas in a large bowl and mash. Add the eggs, oil and the sifted ingredients. Whisk or stir just until all of the dry ingredients are moistened and all is mixed.

Drain the raisins. Add the raisins, pineapple, extracts and pecans to the batter and stir just until mixed in. Pour the batter into the prepared loaf pan. Place the loaf pan on the preheated cookie sheet. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. (To prevent the top from burning, you can loosely tent with aluminum foil.)

Remove from the oven and place on a cooling rack for 10 minutes. 

Slide a butter knife around the edges to loosen the loaf. Turn out of the pan and remove the parchment paper from the bottom of the loaf. Continue cooling on the cooling rack.

Like regular banana bread, the flavor is improved the day after baking. The bread may be enjoyed warm, cold or lightly toasted. (When slices are toasted in a toaster oven, under the broiler in the oven, or in an air fryer they developed caramelized edges that are quite delicious.) If desired, the top may be frosted with a cream cheese frosting and then served chilled. Wrap in plastic wrap or store in an airtight container in the refrigerator. Makes 8 to 9 servings.

Notes:

Hummingbird Cake has been a tradition in Southern Cuisine since the mid-20th century. In 1990, it was selected as Southern Living's favorite recipe and is said to be the most requested recipe in the magazine's history. The cake is similar in texture to carrot cake and topped with a cream cheese frosting. 

This quick bread is a simpler version. For more information on the interesting history of "Hummingbird Cake" please see this blog post: https://carriekitchencreations.blogspot.com/2016/05/the-origin-history-of-hummingbird-cake.html