Cupcakes for cheer!

My birthday is a time of mixed emotions for me.  I found out I was pregnant with my son on my 21st!  In 2000, we found out my father had cancer on the 18th.  In 2007, I was with Mom in the hospital when the doctor told us they were out of treatment options for her and she died 8 days later.  So it can be a bit of a upsetting day for me.  Now, today, it’s raining.  But I put on some good old Guns & Roses tracks from my high school days and cranked out some peanut butter cupcakes with peanut butter frosting!  And, my friend took me to lunch!  Thanks Karen!  


Giant Almond Crumb Cookie – Yum!

Giant Almond Crumb Cookie

Source: Martha Stewart (8 servings)

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature, plus more for pan

1 ½ cups finely ground (5 1/4 ounces) blanched almonds

1 ¾ cups all-purpose flour

¾ cup sugar

¼ teaspoon table salt

1 ½ teaspoons pure vanilla extract

Preheat oven to 350 degrees. Butter a 10-inch springform pan; set aside. In a large bowl, whisk almonds, flour, sugar, salt, and vanilla. Cut in butter with a pastry cutter until mixture is crumbly. Work in butter until completely incorporated with no dry crumbs.

Transfer all but 1 1/2 cups of mixture to pan. Press mixture into pan to compress dough. Sprinkle with reserved 1 1/2 cups of mixture; transfer to oven.

Bake, rotating pan two to three times, until cookie begins to turn golden, about 25 minutes. Reduce temperature to 300 degrees. bake until golden brown and fairly dry, 15 to 20 minutes more. Transfer to a wire rack to cool completely. Remove from pan. Store in an airtight container for up to 3 days.

Mother’s Day Dinner

I made these salmon patties along with some brown rice and steamed broccoli!  It was great!

Sweet and Spicy Salmon Burgers

Source: Woman’s Day (4 servings)


1⁄ 4 cup lime juice (grate zest first)

1 tablespoon less-sodium soy sauce

1 tablespoon sugar

1⁄ 4 teaspoon crushed red pepper


1⁄ 2 red bell pepper, cut up

1⁄ 3 cup packed fresh cilantro

1 slice peeled ginger, 1⁄2 in. thick

1 clove garlic

2 teaspoons red curry paste (see Tip)

1 teaspoon grated lime zest

1 teaspoon sugar

11⁄ 2 lbs. skinless salmon, halibut, tilapia or flounder fillets, cut in 11⁄2-in. chunks

1 tablespoon vegetable oil

1. Sauce: Mix ingredients in a small bowl. (You can do this first, or while fish is cooking.)

2. Burgers: Put bell pepper, cilantro, ginger, garlic, curry paste, lime zest and sugar in a food processor and pulse until blended. Add fish and pulse until just blended.

3. Shape level 1⁄4-cupfuls fish mixture into twelve 3-in. patties. (At this point the fish burgers may be loosely covered and refrigerated for up to 4 hours.)

4. Heat oil in large nonstick skillet over medium-high heat. Add half the fish burgers and cook about 1 minute on each side, until just cooked through. Drain on paper towels. Cook remaining fish burgers. Serve with sauce.

Tip: You can find red curry paste in the Asian foods or spice section of your market. Occasionally it contains shrimp paste, so be sure to check the ingredients list if you have a shellfish allergy. Refrigerate jar of red curry paste after opening.

Mmm…cake !

This one is orange poppyseed! I will post the recipe later if the boys think it is worthy! – It came out great!!! See cake recipe below!

Orange Poppy Seed Cake

Source: Prevention (12 servings)


2 cups unbleached all-purpose flour

½ cup poppy seeds

½ teaspoon baking powder

½ teaspoon salt

4 egg whites

2 eggs

1 ¼ cups sugar

¼ cup canola oil

2 tablespoons grated orange peel

1 teaspoon vanilla extract

¾ cup orange juice


¾ cup confectioners’ sugar

2 tablespoons orange juice

1.To make the cake: Preheat the oven to 350°F. Grease a 9″ or 10″ tube pan with a removable bottom and dust lightly with flour.

2.In a medium bowl, combine the flour, poppy seeds, baking powder, and salt.

3.In a large bowl, with an electric mixer on medium speed, beat the egg whites until soft peaks form.

4.In another bowl, using the same beater, beat the eggs and sugar until pale yellow and fluffy. Add the oil, orange peel, and vanilla extract, beating just until blended. Alternately add the flour mixture and the orange juice, beating on low speed just until blended.

5.Stir one-third of the egg whites into the batter, then fold in the rest. Place the batter into the prepared pan.

6.Bake for 40 minutes, or until a wooden pick inserted in the center comes out clean. The cake will rise and crack on top, then deflate a bit as it cools. Run a knife around the rim of the cake to loosen it from the sides. Cool on a rack for 15 minutes. Remove the cake from the pan and place on the rack to cool completely.

7.To make the glaze: In a small bowl, whisk together the confectioners’ sugar and orange juice until smooth. Drizzle over the cooled cake.

Yummy Veal Meat Loaf!

Dinner came out great!

Yummy Veal Meat Loaf

Source: — (8 servings)

2 lbs. ground veal

1 cup Italian seasoned bread crumbs

1 egg, beaten

⅓ cup shredded baby carrots

1 cup ketchup

1 tablespoon chopped garlic

½ cup chopped onion

1 teaspoon salt

1 teaspoon dried parsley

½ teaspoon chili powder

½ teaspoon ground black pepper

Preheat oven to 375 degrees F (190 degrees C).

In a bowl, mix the veal, bread crumbs, egg, baby carrots, 1/2 cup ketchup, garlic, and onion. Season with salt, parsley, chili powder, and pepper. Transfer to an 8×8 inch pan, and form into a loaf shape. Top with remaining ketchup.

Cover, and bake 45 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, or to an internal temperature of 160 degrees F (70 degrees C). Let sit 10 minutes before serving.

Sour Cream-Vanilla Cupcakes

Sour Cream-Vanilla Cupcakes

Source: Seriously Simple Holidays (12 servings)

















Preheat the oven to 350°F.

Line 12 standard muffin cups with paper liners.

Sift the flour, baking powder, baking soda, and salt onto a large piece of waxed paper.

In a large bowl, with an electric mixer on medium speed, beat the eggs and sugar for about 2 minutes, or until light and creamy. Add the butter and vanilla and beat on low speed for about 1 minute, or until well blended. Beat in the dry ingredients on low speed until blended. Add the sour cream and beat until smooth and well blended.

Fill each cup with about 2 tablespoons of the batter. Bake for about 23 minutes, or until a toothpick inserted into the center of a cupcake comes out clean and the tops are firm. Let cool in the pan for about 10 minutes. Transfer the cupcakes to a wire rack to cool to room temperature.

Meanwhile, make the frosting: In a large bowl, combine the butter, powdered sugar, and vanilla. Using the electric mixer on low speed, beat until the mixture begins to come together. Add enough milk, beating on low speed, to make a creamy consistency.

Using a metal spatula, apply 1 1/2 to 2 tablespoons frosting to each cupcake, forming tiny peaks while turning the cupcake. Garnish with sprinkles. Place on a pretty platter and serve.

Advanced preparation:

Make 1 day ahead, cover tightly, and keep at room temperature.

Spanish Chicken Skillet

This recipe came from one of the McCormick pre-measured spice packs.  It was good!

Spanish Chicken Skillet

Source: McCormick (6 servings)

2 teaspoons paprika

1 teaspoon dried minced garlic

1 teaspoon dried thyme leaves

¼ teaspoon coarse ground black pepper

½ teaspoon crushed red pepper flakes (optional)

¼ cup flour

1 teaspoon salt

1.5 lbs. boneless skinless chicken breasts, cut into 6 serving-size pieces

2 tablespoons olive oil

1 large green or red bell pepper, cut into thin strips

1 large onion, cut into 1/2-inch thick wedges

14.5 ounces diced tomatoes, canned, undrained

½ cup chicken broth or dry sherry

1. Mix flour, salt and all of the spices except red pepper in small bowl. Sprinkle chicken with 2 tablespoons of the seasoned flour.

2. Cook chicken in hot oil in large skillet on Medium-High heat 3 minutes per side or until browned. Remove from skillet. Add bell pepper and onion; cook and stir 5 minutes or until tender.

3. Stir in tomatoes, broth and remaining seasoned flour. Bring to boil, stirring frequently. Stir in red pepper to taste, if desired. Return chicken to skillet. Reduce heat to Low; cover and simmer 10 minutes or until chicken is cooked through.