Recipe Monday

Last week Curbris came home from work and told me he wanted me to make some cupcakes for one of his co-workers birthday to take in the next day. I wasn't exactly thrilled doesn't he realize that I have a lot on my plate with 3 kids and it is not so easy to whip up cupcakes. Well I felt bad so I finally caved in and made cupcakes. I had a few cake mixes in my pantry, but I knew that they would be expecting more than a cake mix and canned frosting cupcake. So I made up a recipe for an oreo cupcake. Everybody at Curbris work loved the cupcakes, so today I am sharing my oreo cupcake recipe.
Oreo cupcakes


1 white cake mix
1 1/4 cup water
1/3 cup vegetable oil
3 egg whites
3/4 package of oreo cookies (smashed up)
3 cups of powdered sugar
1 cup unsalted butter
1 pinch of salt
1 teaspoon of vanilla


Preheat oven to 350. Beat cake mix, water, oil, and egg whites in a large bowl on low speed for 30 seconds, than on medium speed 2 minutes. Fold in 1 and 1/2 cups of oreo crumbs and than pour into cupcake liners. Bake for 16-21 minutes. Frost when cooled.
To make frosting: in a small bowl, using an electric mixer on low speed, beat together sugar, butter and salt until creamy. Increase speed to high and beat until light and fully. Add vanilla, beating until frosting is smooth. Stir in the rest of the oreo crumbs.



Recipe Source: Me

Families Are Forever

It is hard to believe that 3 years ago we were sealed in the Mesa, AZ Temple. We decided to celebrate it by going by the temple. We were going to walk around, but I forgot it was the first day of the Easter Pageant, so it was really packed. We than went and ate at our favorite restaurant Jason's Deli. It was a really good night and I am so thankful that I have a forever family.

Xanyae slept the whole time we ate.
I am enjoying my chicken panini. It was so good. I always have a hard time choosing what I am going to order because everything is so good.
Curbris enjoying his huge pollo mexicano. It is his favorite.
Sadie eating her hot dog.
Karma loves pizza.

Dance Baby, Dance

Last night I was busy folding laundry and trying to get a few things cleaned around the house. I walked into the living room to find Curbris and Xanyae doing some Dance Revolution. It was pretty funny.

Recipe Monday

Today recipe is a family favorite that I grew up eating. My grandma always made the best lasagna and rigatoni. I have already posted the lasagna recipe here. Today I am going to post the rigatoni recipe. You basically use the same sauce just add rigatoni noddles instead of lasagna.

Rigatoni

2 cloves garlic, minced
1 cup celery, diced
1 onion, chopped
1 lb. ground beef
1/2 cup ketcup
1 tsp. basil
1/2 cup chopped parsley
1 cup water
6 cups tomatoes (see notes)
1 tsp. sugar
a pinch of salt
1 box of rigatoni noodles (cooked to al dente)
2 cups of Italian cheese

1. Cook the garlic, onions, celery, and ground beef until the meat is cooked.
2. Stir in ketcup, basil, parsley, water, tomatoes, sugar, and salt.
3. Bring to a boil and than simmer until thick, about 30 mins.
4. Combine sauce and noodles and than place in a 9x13 inch baking dish.
5. Put cheese on top and bake at 350 for 30 mins. or until cheese is melted.

Notes: The 6 cups of tomatoes is three 14.5 oz cans of tomatoes. I like to use one can of whole tomatoes and two cans of diced tomatoes, but u can use whatever u like.

Source: Mumphy(my grandma)

3 months

Xanyae is 3 months today. It is amazing to see how much he has grown in three short months.

He is getting really long.

Karma making him smile.

He is holding his head up very well now.

He is just so dang cute!!!

My big guy!!

Recipe Monday

A few weeks ago I was looking for new recipes to try and I can across a recipe for BBQ Chicken Pasta. It sounded like something my family would enjoy, so I thought we would give it a try. This recipe came out great and even my kids ate it.

Skillet BBQ Chicken Pasta

1 tablespoon extra-virgin olive oil
2 boneless skinless chicken breasts, cut into bite-size chunks
1 red onion, diced (I didn't have a red onion so I used a yellow one instead)
3 cups water
2 1/2 cups chicken broth
1/2 teaspoon salt
12 ounces penne pasta
2/3 cup barbecue sauce
1/3 cup sour cream
1/2 cup shredded mozzarella cheese
1/2 cup shredded sharp cheddar cheese
1 red bell pepper, chopped (I added this)
1 teaspoon of BBQ seasoning (I added this)

In a large 12-inch nonstick skillet heat the olive oil over medium heat (you could also use a large pot if you don’t have a skillet this big). When hot, add the chicken, onions, and red bell pepper and saute, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken, bell pepper, and onions to a plate and set aside.

In the same skillet, add the water, chicken broth, penne and salt. Bring to a boil and simmer for 12 to 15 minutes, until the liquid is almost absorbed, the pasta is tender and the mixture is thick and syrupy. Stir in the barbecue sauce and sour cream and bbq seasoning. Once mixed, add in the reserved chicken, onions and shredded cheese. Stir to combine and cook until everything is heated through.

Serve immediately and garnish with additional red or green onions and shredded cheese.

Recipe Source: My Kitchen Cafe, I love this blog there are a lot of great recipes on it.

Recipe Monday

Today I am posting a recipe for an easy dessert. A few weeks ago we had a family over for dinner and I was looking for an easy dessert to do. I came across a recipe for Cookies 'n Creme Fudge Brownies. These brownies came out great and I had none leftover.
Cookies 'n Creme Fudge Brownies

1 box (1 lb 2.3 oz) Betty Crocker® fudge brownie mix
2/3 cup vegetable oil
1/4 cup water
2 eggs
1 cup coarsely chopped creme-filled chocolate sandwich cookies (about 7 cookies)
1/2 cup powdered sugar
2 to 4 teaspoons milk

1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In large bowl, stir brownie mix, oil, water and eggs until well blended. Spread in pan. Sprinkle cookies over batter.
2. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour 30 minutes.
3. In small bowl, stir together powdered sugar and milk until smooth and thin enough to drizzle. Drizzle over brownies. For brownies, cut into 5 rows by 4 rows. Store covered at room temperature.

*I was a little distracted and accidentally did 3 tablespoons of milk instead of teaspoons so I had a lot more glaze than the recipe called for, so I just used all of it.

Source: Betty Crocker

Farewell Jack

Yesterday my brother got set apart and had his farewell for his mission. He reports to the mtc on Wednesday and leaves today for Utah. He will make a great missionary. Here are some of the pictures I took last night.
Jack and his nieces and nephew.

Jack and Xanyae

Jack and the girls

Brothers and Sisters(we are just missing Lance)

Jack with mom and dad

Jack with Mumphy and Pops

Some of the family

Good Luck Jack!!! We Love U!!!!

Recipe Monday

Today I have a recipes to share for homemade bread. Last week I was out of bread and I didn't want to take three kids to the store so I decided to make homemade bread. I had this recipe saved in my recipe file so I thought I would give it a try. The bread came out great and the girls had fun helping me make it.

White Bread

Makes 2 Loaves

5-1/2 to 6 cups all-purpose flour
3 tablespoons sugar
2 envelopes FLEISCHMANN'S RapidRise OR Active Dry Yeast
2 teaspoons salt
1-1/2 cups water
1/2 cup milk
2 tablespoons butter or margarine

Directions
If using RapidRise Yeast:
In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120° to 130°F); stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in 1 cup flour; beat at high speed for 2 minutes, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in greased 8-1/2 x 4-1/2 inch loaf pans. Cover; let rise in warm, draft free place until doubled in size, about 45 minutes.
Bake at 400°F for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.

If using Active Dry Yeast:
Place 1/4 cup warm water (100° to 110°F) in a large warm bowl. Sprinkle in yeast and 1 teaspoon sugar; stir. Let sit 5 to 10 minutes, until foamy on top. Add remaining water, milk, butter, sugar, salt and 4 cups flour. Mix well using the medium speed of an electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm, draft-free place until doubled in size, about 45 to 60 minutes.
Punch dough down. Divide dough in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in greased 8-1/2 x 4-1/2 inch loaf pans. Cover; let rise in warm, draft free place until doubled in size, about 45 minutes.
Bake at 400°F for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.

To Make Whole Wheat Bread: Substitute 2 cups whole wheat flour for part of all-purpose flour.

Source: Bread World