Lemon Poppy Seed & White Cupcakes.

Good Friday everyone! Whew, feels good to be back to creating recipes.
California was a total blast....we got to go to Disneyland for the first time. I love that place! We were planning on going to Raging Waters in San Dimas Friday but they weren't open yet during the week. So we hopped on over to Knotts Soak City instead. How I missed going to Raging Waters again. Saturday was my friends graduation - pretty emotional time. We celebrated afterwards at Pat & Oscars. I thought Olive Garden had the best breadsticks....Pat & Oscars beats them by a longshot! California is pretty amazing.

I love simple recipes. I was at Wallyworld the other day and thought about why not mix a white cake mix with a muffin mix? Mmm, the results are delicious. You can use whatever muffin mix, not just Lemon Poppy Seed. I'd try the Blueberry one for sure. I bet you can even change the cake mix to your liking!

Swirled Lemon Poppy Seed White Cupcakes

Ingredients:
1 white cake mix, prepared according to box directions

2 (7.6 oz) Lemon Poppy Seed Muffin Mix, prepared according to package directions

DIRECTIONS:

Grease 2 muffin tins. Fill 2/3 full with white cake mix batter. Pour 1 tbsp. over white cake mix batter and swirl. Bake at 350 for 20-25 minutes or until ready. Cool.

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We left for California early Wednesday morning. Thursday was my friend's graduation beach party. Early Thursday we packed up food, boogie boards, chairs, wood for a fire, and headed to Oceanside. It was 64 degrees there. But that didn't stop us crazy girls from going in the water. And since I only get to go to the beach once a year...I wasn't going to pass this up.

I did swallow too much salt water though and felt like puking...the waves were pretty big and kept going over my head.

We had a blast at the beach party....I still can't believe we are both done with High School Joss! So glad I was able to be there with you!

The mature graduate...right JR?

Tonight is my brothers and mine second softball game...can't wait for it! Off to enjoy some sunny weather and a run...have a great Friday and weekend everyone!

Strawberry And Chocolate Chip Muffins.

Good Sunday everyone! Hope you had a great weekend with good weather. I can't believe this but it is snowing right now. It may be April 5th but that doesn't make any difference to the

snow coming. I am itiching for some spring weather, we have been getting tastes of it here and there.

I am super excited about this weekend, because the new Hannah Montana movie is coming out! My friend Amanda and I are going to see it, my other friends are anti-Hannah Montana so I can't take them. I have been waiting for this for a long time, can't wait to finally see it.

I took our muffin recipe we use and decided to use strawberries and chocolate chips together instead of blueberries. It was delicious. The strawberries make the muffins moist and the chocolate chips add that sweet taste you need. My family loved these and so did my friend. These can't be overbaked because the muffin will lose its moist flavor, which maked this muffin superb.

Strawberry And Chocolate Chip Muffins
INGREDIENTS:
3 cups flour
1 cup sugar
3 teaspoon baking powder
1 teaspoon salt
1 3/4 cup milk
2 eggs
1 cup or oil

2 cups fresh strawberries, chopped

1 cup chocolate chips
DIRECTIONS:
Preheat oven to 400F. Grease muffin pans. In large bowl, mix flour, sugar, baking powder and salt. Stir in milk, eggs and oil. Mix until flour is not visible. Make sure there are lumps in the batter. Do not over beat. Add strawberries and chocolate chips. Bake for 20 minutes or until top springs back and is golden brown. Yield: 2 dozen jumbo muffins.

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I have the best friends. I am also blessed to have friends that love God. Friends that make me want to pursue more after God.

This is my friend Katie. We are both Seniors this year. We laugh a lot when we are together. Katie is full of energy but says it best with this statement, "I could never be a Emo, I am too happy". When we first started attending the church we now go to, Katie made me feel very welcome and like I had always known her. In the time I've known her, she is the kind of person you love being around. She is also my snowboarding buddy.

Here's to a great rest of your Sunday night and I'll see you with a another post soon!

Finally, Some Food Recipes.

Good Wednesday evening everyone! Sorry to be gone for so long with no recipe posts. I was having loads of fun celebrating my 1 year blogiversary with you guys. And, believe it or not...it isn't over yet. Which means more prizes for my blog readers. But until then, here are 3 recipes to make up for my lack of non-food posts.

BBQ Chicken Salad, the name alone sounds good. And it is delicious. Beyond a yummy recipe. Pair it with the Cheddar Muffins and you've got yourself a winning meal. I love the kidney beans and corn mixed in the salad. The brownies are a must to make. They are thick, chewey, and moist. Who knew Chocolate Graham Crackers would taste good in brownies?

BBQ Ranch Salad

Ingredients:
1 cup cubed cooked chicken breast
1 cup canned kidney beans, rinsed and drained
1 small tomato, chopped
1/3 cup canned corn

2 tablespoons chopped red onion (optional)
1/4 cup ranch salad dressing
1 tablespoon barbecue sauce
1-1/2 cups torn romaine

DIRECTIONS:
In a small bowl, combine the chicken, kidney beans, tomato, corn and onion. Combine ranch dressing and barbecue sauce; pour over salad and toss to coat. Cover and refrigerate for 30 minutes. Divide romaine between two salad plates; top with salad. Yield: 2 servings.

Ham & Cheese Muffins
2 eggs
3 cups Bisquick mix
1 cup milk
3 tablespoons vegetable oil
1 1/2 cups shredded Cheddar cheese
1 cup chopped ham, sandwich meat

DIRECTIONS:
Heat oven to 400°F. Spray bottoms and sides of 12 regular-size muffin cups with cooking spray. (Spray will work better than greasing or using paper muffin liners.) Beat eggs slightly in medium bowl with fork. Stir in Bisquick mix, milk and oil just until moistened. Stir in 3/4 cup of the cheese and the ham. Divide batter evenly among muffin cups. Sprinkle remaining 1/4 cup cheese evenly over tops of muffins. Bake 18 to 20 minutes or until light golden brown. Immediately remove from pan. Serve warm. Wrap and refrigerate any remaining muffins.
------------------ Coffee Chocolate Graham Cracker Brownies

Ingredients:

16 chocolate graham crackers

2 tbsp. unsweetened cocoa powder

1/4 tsp. salt

2 large eggs

1/3 cup sugar

1/3 cup light brown sugar

2 tbsp. instant coffee granules

2 tsp. vanilla extract

3/4 cup chocolate chips or chunks

DIRECTIONS:

Preheat the oven to 300 degrees. Lightly grease an 8x8 inch pan. Crush the graham crackers finely. Pour into a bowl and add cocoa and salt. Mix well with a wooden spoon and set aside. In a large mixing bowl, combine the eggs and sugars. beat with an elextric mixer at high speed until thickened, about 3 minutes. Stir in the coffee granules and vanilla. Fold in chips/chunks and the graham cracker crumb mixture. Pour batter into the prepared pan and spread evenly. Bake for 20-25 minutes. Make sure to not overbake. Let cool completely in the pan and frost with Ganache.

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Ganache

Ingredients:

1 cup heavy whipping cream

2 cups chocolate chips

DIRECTIONS:

Microwave cream until bubbly and very hot. Fold in chips. Stir until thickened and smooth. Spread over brownies. Let harden and cut into squares.

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We got to go snowboarding in 50 some degree weather. That is exceptional. Usually the temperature is around 20 some to 30 degrees. I survived without any crashes. But, I now have a big fear of crashing while snowboarding, crashing into Steven was a pretty scary incident. The good thing that came out of that is that I am now a more cautious snowboarder. Yes, you could have called me a wreckless snowboarder. Doesn't sound very good.

See you next with a giveaway you're gonna love!

Some Yummy Cupcakes & A Giveaway!

So, I decided to do my next countdown starting in December on my "Top 10 Appetizers". That's the majority of what you guys voted for and it makes sense with Christmas and New Years coming up.

Anyway, here are some delicious cupcakes that are so easy to make! Even without the frosting, they are moist and yummy.

**Giveaway at the bottom**

"Jeweled Pumpkin Gems"

Ingredients:
1 package (18-1/4 ounces) yellow cake mix
1 can (15 ounces) solid-pack pumpkin
3 eggs
1/2 cup vegetable oil
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 to 2 cans (12 ounces each) whipped cream cheese frosting

DIRECTIONS:
In a large bowl, combine the cake mix, pumpkin, eggs, oil, cinnamon and baking soda; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fill paper-lined miniature muffin cups two-thirds full. Bake at 350° for 12-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Spread with frosting. Yield: 7 dozen. **I made regular sized muffins and jumbo size muffins, about 1 dozen from each.** GIVEAWAY:
Okay, one winner will be receiving "6" different coupons including Yoplait Kids Yogurt, Pillsbury Savorings Flaky Pastry Bites, & Cocoa Puffs Combos. To enter leave me a comment telling me what state you live in. Deadline is Saturday at 4'clock p.m. CST. Enjoy!

-Picture simply a example-

Yup, more mufins!

I have been on a jumbo muffin kick lately, in case you haven't noticed. Whenever fall comes around there are always those certain recipes you make. These Pumpkin Cranberry muffins are that list for this family. The Cranberries add a very moist taste to the bread. I usually bake these in loaves, but I decided to make them into muffins today. My one brother was asking "this is for us...right??" Yup, it was.

" Cranberry Pumpkin Bread"

3-3/4 cups all-purpose flour
3 cups sugar
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
4 eggs
1 can (15 ounces) solid-pack pumpkin
1/2 cup vegetable oil
2 cups fresh or frozen cranberries, thawed
1 cup chopped walnuts (I never add these)

Directions:

In a large bowl, combine the flour, sugar, pumpkin pie spice, baking soda and salt. In another bowl, beat the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in cranberries and walnuts. Spoon into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 70-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves.

Here is one of our favorite coffee cake recipe made into muffins!

"Dot Full Of Chips Coffee Cake"

3 cups flour

1 cup sugar

1 c vegetable oil

1 cup milk
2 eggs

3 tsp. baking powder

1 tsp. vanilla

1/2 tsp. salt

FILLING:

1 cup brown sugar

1 tsp. cinnamon

1/2 cup chocolate chips

TOPPING:

1 stick of salted melted butter

DIRECTIONS:

In a large bowl, mix all 8 ingredients together. Pour half into a 9x13 inch baking pan. In a small bowl, mix filling ingredients. Sprinkle half on the batter. Spoon remaning batter over the filling. Top with remaining filling. Pour melted butter over the top. Bake at 350 degrees for 35-40 minutes. *Best when served at least an hour after baking to let butter soak into cake*

**I did exactly as the directions said to, but baked them in a jumbo muffin pan instead of a 9x13 inch pan.**

Some Favorite Muffins

Muffins are one of the best early morning foods around. They are a perfect way to kick off a day. My family and I have always enjoyed these muffins...with a glass of cold milk they are so good! Try them, you won't be dissapointed!

"Double Chocolate Banana Muffins"

1 1/2 cup flour

1 cup sugar

1/4 cup baking cocoa

1 tsp. baking soda

1/2 tsp. salt

1/4 tsp. baking powder

1 1/3 cup mashed ripe bananas

1 egg

1/2 cup vegetable oil

1 cup semi-sweet chocolate chips

DIRECTIONS:

In a large bowl, combine the first 6 ingredients, (all dry ingredients). In a small bowl, mash ripe bananas. Add oil and egg. Stir into dry ingreidents until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake at 350 degrees F. for 20-25 minutes. Makes 1-1/2 dozen.

**I made jumbo sized muffins - exactly one dozen**

I know this Iowa sunset says "GOD exists!"

Muffins, awards, and a surprise!

A yummy breakfast food. Found these off the internet this morning, and knew I had to make them. They are topped with a delicious cinnamon sugar - yummy. While they were good, I think they were too bready. Next time I make them, I am going to make them more moist.

But, if you noticed - there isn't a recipe name.

So, I need your help! Tell me what you think they should be named, and whoever has the best recipe name suggestion wins a prize! Deadline is Monday at 12 midnight.

12 oz. (24 Tbs.) unsalted butter, warmed to room temperature

1-3/4 cups sugar

4 large eggs

1 lb. 11 oz. (6 cups) all-purpose flour

1 Tbs. plus 2 tsp. baking powder

1/2 tsp. baking soda

1-3/4 tsp. salt

1 tsp. ground nutmeg

1-2/3 cups milk

1/4 cup buttermilk

For dipping:

8 oz. (16 Tbs.) unsalted butter; more as needed

2 cups sugar

2 Tbs. ground cinnamon

DIRECTIONS:

Put a rack in the middle of the oven and heat the oven to 350°F. In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt, and nutmeg. Combine the milk and buttermilk. With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't overmix. Grease and flour a standard-size muffin tin. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. (A #16 ice-cream scoop gives you the perfect amount.) Bake the muffins until firm to the touch, 20 to 25 min.

To finish:
Melt the butter for the dipping mixture. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar. Okay, now onto some awards! Susan over at Food.Baby gave me this brillante weblog award, thanks Susan!

Barbara over at Barbara Bakes gave me this award, thank you so much Barbara! I am going to pass it on to:

1. Bridgett over at La Bella Cook
2. Cristine over at Cristine Cooks
3. Jaime over at Good Eats N' Sweet Treats
4. Candy over at The Courageous Cook