Posted by Kathy on
We are so excited to share a recipe from our newest book, 175 Best Babycakes Cupcake Maker Recipes. The Babycakes Cupcake Maker is so fun to use and this book packs all of that fun and the good taste into 175 bite-size recipes. Who doesn’t love red velvet cupcakes? In celebration of our new blog design and our new cookbook we are serving up these fantastic cupcakes, with a toast of champagne. Let’s celebrate. [Read more…]
Posted by Kathy on
1 bottle (750 ml) dry white wine
2 quarts orange juice **
1 1/2 cups brandy
1 can (10 ounces) frozen margarita concentrate, thawed
1/3 cup fresh squeezed lime juice**
1/4 cup orange liqueur**
Sour or tart citrus soda
Mix together wine, orange juice, brandy, margarita concentrate, lime juice and liqueur. Mix well. Pour into freezer containers, cover and freeze at least 1 to 2 days or up to 3 months.
To serve, scoop the slushy mixture into glasses. Pour soda over frozen mixture just before serving.
Makes about 14 1/2 cups frozen mixture
** Recipe credit: a Betty Crocker recipe. For a quick and easy version of the recipe, substitute a 64 ounce carton of refrigerated pineapple orange juice for the orange juice, lime juice and orange liqueur. Combine the wine, brandy, frozen margarita concentrate and 1 (64-ounce) carton of refrigerated pineapple-orange juice. Freeze and serve as directed.
Posted by Kathy on
1 ½ to 2 pounds boneless, skinless chicken breast halves
1 jalapeno pepper, seeded and diced
1 clove garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup chicken broth
1 can (4 ounces) chopped green chilies, drained
1 cup shredded Monterey Jack cheese
1/2 cup chunky salsa
1/4 cup sour cream
2 tablespoons minced cilantro
Place chicken breasts, jalapeno pepper and garlic in a slow cooker. Season with cumin, salt and pepper. Pour chicken broth over chicken. Cover and cook on low 4 to 5 hours, or until chicken is tender and fully – cooked. Remove chicken and drain. Shred chicken and return to slow cooker. Add green chilies, cheese, salsa, sour cream and cilantro; stir well. Cover and cook on low 30 minutes.
Makes 6 servings
Quesadilla: Lightly brush a flour tortilla with melted butter. Place tortilla, buttered side down, on preheated contact grill. Spoon about 1/4 cup chicken mixture over tortilla. Top with a second tortilla, buttered side up. Grill 1 to 2 minutes or until golden. Repeat with 5 other quesadillas.
Enchiladas: Warm 6 flour tortillas, about 8 inches in diameter. Spoon about 2 tablespoons chicken con queso into center of each tortilla. Fold tortilla over filling, then arrange in a 12 x 8-inch baking dish sprayed with nonstick vegetable coating. Spoon any remaining chicken con queso over center of tortillas. Sprinkle with additional cheese, if desired. Cover and bake at 350 degrees 20 to 30 minutes or until hot and bubbly.
