Lucky Rainbow Cupcakes

I recently made these rainbow cupcakes with the cute kid pictured above, see here. Below is the recipe.

Rainbow Cupcakes can be enjoyed on St. Patrick's Day or anytime you're feeling a little lucky! Enjoy, they are fun to make!

Ingredients:

Makes about 15-24 cupcakes (depending on how full you fill your muffin pans with batter)

• white cake mix (and all the ingredients the cake calls for, eggs, water, oil)
• food coloring
• whipped cream or frosting (I used Rainbow Chip store bought frosting, but you could definitely make your own butter cream)

Directions:

1. Preheat oven to 350 degrees. Make the cake batter as directed on the box.

2. Pour batter into six small bowls. Add food coloring to each individual bowl as follows:

Purple: 9 drops of red and 6 drops of blue, blend

Blue: 12 drops of blue, blend

Green: 12 drops of green, blend

Yellow: 12 drops of yellow, blend

Orange: 12 drops of yellow and 4 drops of red, blend

Red: 18 drops of red, blend

3. Spray muffin pan with Pam, evenly distribute the purple batter among the cups, then blue, and so on.  As you go gently spread each layer with the back of the spoon. Make sure not to over fill the cups as your cupcakes with become too large!

4. Bake the cupcakes as directed on the box. Frost once they have completely cooled!

Jello Punch

Here is a secret family recipe -- ha! No, not really, just a family tradition. At everyone of my birthday parties and each of my sisters parties our parents would make Jello Punch. As we got older I remember occasionally being able to choose the flavor! :-) Anyway, this recipe is for my sister Bree who is planning an all out Dr. Seuss bash for her son's 1st birthday. Hope the Jello Punch makes the day even more Seuss-filled!

Ingredients:

• 1 (6oz) box of Jello, your choice on flavor
• 2 cups sugar
• 2 quarts (8 cups) boiling water
• 3/4 cup lemon juice
• 1 (46) oz can pineapple juice
• 2 quarts cold water
• Ginger ale or Sprite

Directions:

1. Dissolve Jello and sugar in boiling water. Add remaining ingredients except Ginger ale or Sprite.
2. Pour into containers to freeze. I used my large batter bowl from Pampered Chef, if you have one of those it's the perfect size and shape for dissolving in your punch bowl.
3. Remove from freezer about 45minutes - 1 hr before desired serving time. Set out container(s) and let them thaw out a bit set block in a punch bowl. Pour Ginger ale or Sprite on the punch mixture and break it up until it's slushy.
4. Continue to add more Ginger ale or Sprite to the bowl has the block of punch mixture dissolves and guests consume it. By adding more Ginger ale or Sprite it will keep the punch from tasting too concentrated.

Spicy Shrimp Tacos with Tomatillo Salsa

photo courtesy of Cooking Light

These shrimp tacos were a nice alternative to a regular fish taco, the fresh tomatillo salsa is a great addition too!

Ingredients:

Serves 4

Shrimp:

• 1 tsp. chili powder
• 1/2 tsp. group red pepper
• 1/4 tsp. salt
• 3 garlic cloves, minced or crushed
• 1 pound medium shrimp, peeled and deveined (you can also by the pre-cook frozen shrimp)
• 2 tsp. EVOO

Salsa:

• 1/2 lb. tomatillos, coarsely chopped
• 1/2 cup chopped red onion
• 1/3 cup sour cream
• 2 tbsp. chopped fresh cilantro
• 2 tbsp. cider vinegar
• 1 tbsp. lime juice
• 1 tsp. sugar
• 1/4 tsp. salt
• 1 avocado, peeled and pitted
• 1 serrano chile, seeded and chopped
• 6 inch corn tortillas

Directions:

1. To prepare shrimp, combine first 5 ingredients in a bowl. Refrigerate 30 minutes. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp; saute 4 minutes or until done if using raw shrimp.
2. To prepare salsa, place tomatillos and next 9 ingredients (through serrano chile) in a food processor (or blender); process until smooth.
3. Warm tortillas according to package directions. Divide shrimp evenly among tortillas (I made 2 tacos for the 4 people I was serving, total of 8). Top each with salsa; serve with corn, rice and/or beans on the side!

Caesar Salad with Homemade Croutons

I love a good Caesar salad in a restaurant but am often disappointed when I try and recreate the dish at home. Often times I'm disappointed because I fall back on a bottled Caesar dressing. This recipe offers an easy dressing that will knock your 'garlic' socks off! :-)

Ingredients:

Serves 4

• 2 garlic cloves
• S&P
• rustic French bread (crusts removed, cut into small crouton size pieces)
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon Dijon mustard
• 3 tablespoons EVOO
• 2 heads Romain lettuce (outer leaves discarded, inner leaves cut into strips)
• cherry tomatoes sliced in half
• Parmesan cheese

Directions:

1. Preheat oven to 350 degrees. In a medium bowl, crush 1 garlic clove and blend with some salt and 1 tablespoon of EVOO. Add bread cubes and toss to combine. Spread cubes in a single layer on a rimmed baking sheet. Bake until crisp and golden, about 20 minutes, turning once.
2. Make the vinaigrette: In a small bowl, crush remaining garlic clove (I was tempted to add another garlic clove but was happy that I didn't; since the garlic is raw in the dressing it keeps its strength.) whisk in lemon juice, Worcestershire, mustard and pepper. Slowly whisk in the EVOO.
3. In a large serving bowl, toss lettuce and tomatoes with vinaigrette and croutons. Serve immediately , garnished with shaved Parmesan.

Butterscotch Crescent Rolls

I would look forward to these sweet rolls every Christmas morning as a child. A family friend would deliver them warm to our house wrapped in foil! This year for Christmas that same family friend shared the recipe with me and I was able to 'deliver' them to my parents house, and a few other people who happened to be on our way. The sweet rolls got such rave reviews that I believe I'm expected to make them again next year and for many years to come. 

The rolls may seem like a lot of work (and they are) but they are worth every second of your time. Once you have completed baking and frosting the rolls you can wrapped them in foil and freeze them. Wrapping them in foil will allow for convenient thawing and warming of the rolls in the oven on a future date. 

The following ingredients and directions will make 36 crescent rolls.

Ingredients for the dough:

• 1 pkg. active dry yeast
• 1/4 cup warm water
• 1 – 3 oz pkg. butterscotch pudding and pie filling mix (not instant)
• 1 – 12 oz. can evaporate milk
• 1/2 cup butter, softened
• 2 eggs unbeaten
• 1 tsp. salt
• 4-1/2 to 5-1/2 cups flour

Instructions:

1. Dissolve yeast in warm water and set aside.
2. Prepare pudding mix with the evaporated milk. Stir often. When cooked, stir in butter and cool to lukewarm, about 20-30 minutes. 
3. Blend eggs and salt into pudding mixture, then add yeast and mix well. 
4. Stir in flour gradually to form a stiff dough. Knead on board until smooth and no longer sticky. This may take up to 20 minutes. (I use a Kitchen Aid mixer with the dough hook for this making it less laborious). Cover and let rise in warm place until light and doubled in size, about 1-1/2 hours.

Ingredients for the filling:

• 1/2 cup butter, melted
• 1-1/3 cup flaked coconut
• 1-1/3 cup brown sugar
• 2/3 to 1 cup chopped pecans
• 4 Tbsp. flour

Directions:

1. Combine filling ingredients in small bowl and mix well until blended.
2. Punch down dough and divide into thirds. Roll out each part to a 15" circle. Cut each circle into 12 wedges and place a rounded teaspoonful of brown sugar mixture on each wedge. 
3. Roll up, starting with wide end and rolling to a point. Moisten fingers and seal the point to the main part of the roll. Curve ends to form crescent. Place point side down on greased baking sheets. 
4. Cover with towel and let rise in warm place until light and doubled in size, about 1 hour.
5. Bake at 375 degrees for 12-15 minutes until light brown. Remove rolls to a wire rack to cool. Frost while warm.

Ingredients for the frosting:

• 1/2 cup brown sugar
• 4 Tbsp. butter
• 1-1/2 cups powdered sugar
• 4 Tbsp. evaporated milk
• 2 cups powdered sugar - sifted

Directions:

1. Combine brown sugar, water and butter the top of a double boiler and bring to a boil. Boil for 1 minute, stirring constantly. 
2. Remove from heat and beat in powdered sugar with wire whisk. Set the pan over the bottom of the double boiler with simmering water. 
3. Don’t let the glaze get too thick. Add more evaporated milk if necessary to reach desired spreading consistency. 
4. Frost rolls. Note: the frosting is very hot and can burn your fingers. Use great caution! Place frosted rolls on wire racks to cool and dry.
5. When you serve the rolls they should be served warm... they taste best that way! :-)

Salmon Niçoise Salad

This easy french niçoise salad (pronounced ni-swaa) is a great fresh tasting main course! I was first introduced to this salad during my bridal shower. I loved the blanched vegetables and potatoes! This particular recipe calls for salmon which was a nice addition but not mandatory if you are looking for a vegetarian option.

Ingredients:

Serves 4

• 2 skinless salmon fillets (or about a 1lb. piece)
• coarse salt and ground pepper
• 2 heads of Romain lettuce
• Steamed Green Beans
• Fingerling Potatoes
• 4 plum tomatoes
• 3 Hard-Cooked Eggs
• 1 medium red onion
• 1/4 cup Kalamata (or black) olives
• Dijon Vinaigrette (see recipe below) 

Directions:

 

1. If you haven't already hard boiled your eggs, do that first so you can place them in an ice bath allowing them to cool down while you prepare everything else.

2. In a medium pot, bring water to a boil; add fingerling potatoes about four to five per person for each person you'll be serving. Cover; cook, stirring occasionally, until tender, 14 to 16 minutes.

3. With a slotted spoon, transfer potatoes to a bowl salt and pepper. Set aside to cool. Add a generous handful of green beans to the pot of boiling water. Cover; cook, stirring occasionally, until tender, 4 to 6 minutes. Remove with a slotted spoon. Rinse under cool water, and set aside.

4. This recipe suggests you cook your salmon in a skillet on your range. I always cook my salmon under the broiler so I opted for that method. If you decide to broil your salmon place it on some foil S&P it and set it under the broiler for 7-10 minutes; until it is opaque throughout. Here is the skillet method: Fill a deep skillet with 1/4 inch water. Season salmon on both sides with salt and pepper; place in skillet. Bring water to a gentle simmer; cover, and cook until salmon is opaque throughout, 10 to 12 minutes. Transfer to a plate; flake with a fork, and let cool.

5. While salmon is cooking, tear lettuce into pieces, quarter potatoes and tomatoes, peel and quarter eggs, and thinly slice onion.

6. On a large platter (or four serving plates), arrange lettuce, salmon, green beans, potatoes, eggs, tomatoes, onion, and olives. Serve with Dijon Vinaigrette on the side.

 

Dijon Vinaigrette:
Ingredients

• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• Salt and Pepper
• 1/4 cup olive oil

Directions:

Place all the ingredients in a bowl and whisk together.

Calling all Dinner Belles!

I am renewing my commitment and excitement for posting on

Dinner Belles!

Our recipe blog has been severely neglected

(not by our readers, I had 2 people tell me they made something off Dinner-Belles this week!),

and I know that's not because we haven't been cooking!

I have tried many new recipes but have been lazy about posting them,

so I'm committing today to be better and post more often! 

Check back next week, I promise a new recipe everyday!

Also, I've started another poll.

What kind of recipes are you wanting to see?

I'm in need of some good chicken recipes.

I always have frozen chicken on hand but fall back on the same 3-4 recipes. 

Anyone out there have any good recipes for chicken breasts or tenders?

Place your vote today, you can vote for more than one thing!

EDIT: Stellar Baked Shells - Additional Suggestions

EDIT: I wanted to make Stuffed Baked Shells last night but went to three groceries stores unable to find the large shells needed for the recipe.  So I decided I would still make everything the same and rather than stuffing shells I would boil medium size shells, spread them in a 9x13 pan (on top of about 2 cups of sauce), and spread the 'stuffing' on top.  Then I topped the covered shells with the remaining sauce and sliced some fresh mozzarella in circles and placed them on top.  I baked the pasta on 350 for about 20-25 minutes.  Since the 'stuffing' mostly consists of cheese once it was baked it had melted a covered the noodles nicely.

This baked shell, casserole, concoction, I threw together was fantastic.  So if you have been intimidated with 'stuffing the shells' thinking it would be a lot of work try the recipe this way.  It was great and super easy!  I also highly recommend the fresh mozzarella rounds on top, they were delicious!

(Making this recipe the casserole way would also allow for a gluten-free eater to use their favorite gluten-free pasta!)

These were great! (I know I say that about every recipe I post, but I only post the best! HA!) The shells took sometime to assemble but all in all it was easier than I had expected.

Ingredients:

Serve 6

1/4 cup boiling water

6 sun-dried tomatoes
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 tablespoon parsley
S&P
2 cups ricotta cheese (whatever the amount is in smaller container you get at the grocery store)
1 egg, lightly beaten
1 box jumbo pasta shells, you can find them with the lasagna noodles

SAUCE:
1 tablespoon olive oil
1 chopped onion
1 chopped green bell pepper
1 chopped red bell pepper
3 garlic cloves, minced
EVOO
3/4 - 1 pound low-fat turkey sausage, casings removed
1/4 cup red wine
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
S&P
1 (28-ounce) can crushed tomatoes
2 tablespoons grated fresh Parmesan cheese

Directions:

1. Preheat oven to 350°.
2. To prepare stuffing, combine 1/4 cup boiling water and sun-dried tomatoes in a small bowl; let stand 20 minutes or until tomatoes soften. Drain and finely chop. Combine tomatoes, mozzarella, and next 6 ingredients (through egg) in a food processor; process until smooth. Spoon 2 tablespoons stuffing into each shell. Set stuffed shells aside.
3. To prepare sauce, heat oil in a large skillet over medium-high heat. Add onion, bell peppers, and garlic; sauté 6 minutes or until tender. Place onion mixture in a bowl.
4. Coat pan with cooking spray; return pan to heat. Add sausage, and cook 6 minutes or until browned, stirring to crumble. Add wine; cook until wine is reduced to 2 tablespoons (about 3 minutes). Stir in onion mixture, tomato paste, and next 5 ingredients (through tomatoes); bring to a simmer. Cook 25 minutes or until slightly thick.
5. Spread 2 cups sauce over bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange stuffed shells in a single layer in pan; top with remaining sauce. Sprinkle 2 tablespoons Parmesan over sauce. Bake at 350° for 40 minutes or until bubbly.