Fluffernutter Frosting

In case you don't know, fluffernutter = marshmallow fluff + peanut butter.  I had to explain this to one of my younger brothers the other day, and I kind of felt like a failure as a big sister because he had never heard of a fluffernutter sandwich!  

I offered to make cupcakes for my sister's birthday party, and she requested "something with peanut butter and chocolate".  I had made a chocolate peanut butter cupcake before, but it was very dense and rich, so I wanted to try making something lighter.  (Not a "diet" version or anything...just lighter.)  I thought of using marshmallow fluff to lighten up the frosting, and after a little bit of searching I came across this recipe.   I paired it with Devil's Food Cake cupcakes from a box mix, but replaced the oil with melted butter and the water with milk.  You can use your favorite chocolate cake recipe.

Fluffernutter Frosting

Frosts ~16 cupcakes, piped

Ingredients

•  1/2 C creamy peanut butter (the cheap kind with all that added sugar and stuff works best for things like this)
• 1/2 C marshmallow fluff
• 1/3 C butter, softened
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• ~1 C confectioner's sugar (might be able to cut this down a little)
• 1-2 T milk

Instructions

1. Combine marshmallow fluff, peanut butter, butter, salt, and vanilla in mixer on low speed.
2. Add confectioner's sugar, beat until blended, and add enough milk to reach desired consistency.

I used the whisk attachment on my mixer to help get the frosting nice and fluffy.  I put the frosting in a piping bag and used a large star tip to decorate the cupcakes.  I didn't have quite enough to frost all the cupcakes I made when I piped on the frosting, so next time I would probably make 1.5x this recipe amount.  

  

Cupcakes on the cupcake tree that my sister gave me for Christmas

 

The Verdict

Awesome!  Light and fluffy, sweet, but not too rich.  (The flavor kind of reminded me of Reece's Pieces.)  The cupcakes were a hit at the party, and went like...well, cupcakes!  Will keep this one to use again!

Favorites Friday - Tuna Noodle Casserole

I had this recipe ready to post over a month ago, but apparently I never clicked the "publish" button.  Oops.

This is one of our favorite recipes, and comes from the hubby's side of the family.  (Originally from his grandmother, I think.)  It is great for feeding a crowd on a budget, and the crowd loves it!  It also makes good leftovers, reheated with a splash of milk so it's not too dry.  We tend to make an entire casserole for just the two of us, because we know we'll eat it all up within a few days.

This recipe is also easily adjustable for your personal taste, and I have noted some of our optional variations below.  Last time I made it I tried it with some pepper jack cheese, and I thought it added some good flavor.  Note that neither of us like mushrooms, but we don't mind cream of mushroom soup.  If you REALLY don't like mushrooms, you could substitute something like cream of celery instead.  (Or if you're one of those strange people who really loves mushrooms, you could add some.)  

Tuna Noodle Casserole
Makes: 13x9 casserole, ~8 servings

Ingredients

• 1 lb bag extra wide egg noodles
• 1 can cream of chicken
• 1 can cream of mushroom
• 2 cans tuna, well drained
• 1 lb shredded cheddar, 1 or 2 handfuls reserved
• 1/2 can peas (drained)
• 1 can milk

Optional:

• remaining 1/2 can peas
• 1/2 can to 1 can petite diced tomatoes
• swap half the cheddar for pepper jack cheese
• crushed potato chips (cheesy chips are best) or bread crumbs sprinkled on top
• canned chicken instead of tuna

Instructions

Boil the noodles, but do not overcook (they will bake more in the oven).  While noodles are boiling, mix remaining ingredients in a 13x9 casserole dish.  Add cooked noodles and mix again.  (If noodles cannot be mixed, add a little more milk.)  Bake at 425 degrees for about 20-25 minutes.  Sprinkle reserved cheddar cheese evenly over the top and bake for another 5-10 minutes, until cheese is fully melted.

This is about what it should look like before adding the noodles

(I forgot to take a picture once it came out of the oven.  I think I was distracted watching Sherlock at the time.)

Well, it's been a while...

...sorry for the lack of posts lately.  Life just got busy.  I do have pictures and recipes lined up to post, so I plan to do a little catching up and get back to regular weekly postings.

In the meantime, have a cupcake.  (Well, not a real cupcake...just a picture of one.)

Drooling yet?

Smoky Bacon Pork Chops

This is another recipe I tasted at Publix, and couldn't wait to make it at home.  I also discovered how yummy pork can be, and it was cheaper than I thought.  I sense more pork recipes in my future!

Smoky Bacon Pork Chops

Makes 4 servings

Ingredients

•  4 thick pork chops (original recipe calls for bone-in, but I used boneless)
• 3oz pepper jack cheese, shredded
• 3 green onions, finely chopped
• 1/4 C cooked bacon pieces 
• 1/4 C light mayo
• 1 tsp chipotle pepper sauce
• 2 tsp mesquite seasoning

Instructions

1. Preheat oven to 425F.  Line baking sheet with foil.
2. Season pork chops with mesquite seasoning; place on baking sheet.
3. Combine cheese, onions, bacon, mayo, and pepper sauce.
4. Spread cheese mixture evenly over pork chops.
5. Place on middle rack; bake 8-9 minutes.
6. Turn oven temp to broil; broil 2-3 more minutes or until pork is browned and up to 145F.

Publix's Aprons recipe usually includes nutrition information, and this one weighs in at only 370 calories per serving.  Using the nutrition calculator on My Fitness Pal for the specific ingredients I used, the calories per serving came out to about 320. 

Om nom nom

The cooking time needs some adjustment.  I left it in a little longer than the recipe said, and it was still a little too pink in the middle when I cut into it, so I had to put it back in the oven for a few minutes.  I think it ended up getting a little overcooked in the end, though.  Maybe try 11-12 minutes, then broil for 2-3?  The pork chops definitely had a little kick to it, maybe a bit too much mesquite seasoning, though, so go easy on the seasoning.  I used real bacon bits because I keep them on hand and it was just fine.  I'm sure real bacon cooked fresh for the recipe would be even better, but it was so much easier to just use the ready to go bacon bits.  Overall, this was a pretty easy recipe to make.

The Verdict

Tony thought it "wasn't bad", and I thought it was quite yummy!  I will probably make it again sometime.  And I will definitely give more pork recipes a try!

Favorites Friday - Irish Soda Bread

This is a family favorite recipe that my mom passed down, but I believe it is originally from Betty Crocker.  It's pretty easy to throw a loaf together (and a double batch is just as easy), and doesn't take long since there is no rising time involved.  I think it is best the day after it is made, slathered with butter or margarine.  I like it best with raisins, and feel like it's missing something when I make it without them, but it's still delicious both ways.

Irish Soda Bread
Makes: 1 round loaf

Ingredients

• 3 T margarine or butter, softened
• 2 1/2 C all-purpose flour
• 2 T sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/3 C raisins (optional)
• 3/4 C buttermilk (I use Saco buttermilk powder)

Instructions
Mix dry ingredients together.
Cut margarine into dry ingredients.
Stir in raisins and enough buttermilk to make a soft dough.
Turn onto lightly floured surface; knead until smooth (1-2 minutes).
Shape into round loaf ~6-7" diameter.
Place on greased cookie sheet.
Cut an "X" on top, ~1/4" deep with floured knife.
Bake at 375F for about 35-45 minutes until golden brown.
Brush with margarine near the end of baking time, if desired.

Lisa's cheat: don't bother with the floured surface or cutting in "X"; just knead by hand in the mixing bowl for a few minutes, then form into a round shape on the pan as best as you can.  The dough will be sticky, so it won't look perfect.

Favorites Friday - Cheesy BBQ Sloppy Joes

This has been a favorite of ours since I first tried it several years ago.  I came across this recipe in a Southern Living magazine, so I can't take credit for this awesomeness.  I was able to dig up the original recipe online here.

Cheesy BBQ Sloppy Joes
Makes: about 4 servings

Ingredients

• 1 1/2 lbs ground beef
• 1 (14.5oz) can petite diced tomatoes
• 1 C ketchup
• 1/2 C BBQ sauce (we often use Sweet Baby Ray's or whatever's open)
• 1 T Worcestershire sauce
• 2 T chopped jalapenos, from jar
• 1 T juice from jar of jalapenos
• garlic texas toast (1-2 slices per serving, depending on the size of the toast)
• shredded cheddar cheese, for topping

Instructions

Brown ground beef in large skillet; drain grease. Stir in tomatoes, ketchup, BBQ sauce, Worchestershire sauce, jalapenos, and jalapeno juice.  Cover and simmer about 10 minutes, until sauce has thickened.  While sauce is cooking, prepare texas toast.  Serve sauce mixture over texas toast and sprinkle cheese on top.

This is a good "grown up" version of Sloppy Joes that packs a lot of flavor.  The jalapenos add some spiciness, but you can adjust to your personal preference. (I love it spicy!) Combining with the garlic toast and cheese is what really seals the deal, though.  Be warned, this recipe is so "sloppy" that it just needs to be eaten with a fork! 

(Note: I tried to double the recipe once, but it was difficult to get the sauce to thicken up right with more in the pan.)

Grasshopper Cupcakes (Thin Mints)

I got a request to make my "Better than Thin Mints - Grasshopper Poke Cake" again for Sunday dinner, but I was in the mood to make cupcakes!  I took the basic concept of the cake, lightened it up (a little bit), and converted it into cupcake form.

 

Grasshopper Cupcakes
Makes 18-24

Ingredients

• 1 box devil's food cake mix,
• Eggs, oil, water according to cake box instruction
• 1 box thin mints
• 1 container cool whip
• 1 packet mint chocolate frosting flavoring
• 1/8 tsp peppermint extract
• 1/3C heavy cream
• 8oz chocolate chips 
• 1/2C Andes mint pieces for topping (appx)

Instructions

Mix cake mix according to box directions.  Place a thin mint cookie at the bottom of each cupcake liner, and cover with cake batter.  Bake according to box directions. Let cool.

Combine cool whip and mint chocolate flavor packet.  Add a few drops of green food dye (optional) and mix well.  Place in refrigerator to keep cool until ready to frost.

Make ganache: in a double boiler, warm heavy cream until it begins to bubble at the edges (do not burn!).  Remove from heat, and stir in chocolate chips until thoroughly melted.  Stir in mint extract.  Allow ganache to cool slightly; it should be thin enough to spread out over the top, but thick/creamy enough to hold in place without running off the cupcake.

Dip tops of cooled cupcakes into ganache.  If tops are not high enough to dip, pour a little over top.

Cool until ganache is hardened.  Pipe frosting onto cupcakes.  Top with Andes bits.

Enjoy!

The Verdict 

Another favorite!  I think these were about as big of a hit as the poke cake!  They are minty and sweet, without being too rich; the cool whip frosting helps keep it lighter.  The worst calorie offender of the cupcake is probably the ganache, which could be optionally left off to lighten it up a little more.