How silly is it that I am posting a recipe for green beans?! I know... I thought so too! But you haven't eaten the green beans I have over the past few days... How do people NOT know how to season green beans properly!?
So with that, I give you my tips for great green beans!
Green Beans w/flava
Ingredients
2 cans of green beans (I prefer Italian cut, but regular cut will do!)
2 tablespoons of butter
1/2 chopped onion
2-3 slices of bacon
1 tablespoon Italian seasoning
Salt & pepper to taste
*I prefer using a real onion chopped as the onion flavor is stronger -- but I've taken a shortcut and used frozen chopped onion (which are awesome for quick cooking) You still get good onion flavor either way!
Directions
Open cans of green beans and drain majority of juice out
Slice bacon into smaller pieces
Put all ingredients and green beans into pan and cook on medium for around 30 min
*You can also throw these same ingredients into a crockpot and cook on low for a few hours. I'd do this if I was serving a larger meal for Thanksgiving, etc.
Saturday, November 30, 2013
Friday, November 29, 2013
Chocolate Chip Cookie Dough Cupcakes
Today is Friendsgiving Friday! My contribution will be Chocolate Chip Cookie Dough cupcakes! I made these as an experiment for a coworker's birthday earlier this year and they were a hit!
Chocolate Chip Cookie Dough Cupcakes
Ingredients
1 box of yellow/white cake mix
(Follow directions as listed on box)
Eggs
Oil (or butter)
1 package of break-n-bake cookie dough (I used chocolate chip or chocolate chunk)
1 container of buttercream
1 package of mini chocolate chips
*I typically use oil because I think it makes the cake more moist and spongy than using butter)
Directions
Cupcakes
Preheat oven according to cake mix box
Line muffin pan with cupcake liners (or grease well, if no liners)
Mix together cake mix, eggs and oil
Fill cupcake liners about 3/4 full with batter
Take out break-n-bake cookie dough
Cut or break each cookie block in half (using a whole cookie block would takeover the cupcake!)
Roll dough into a ball and place in the center of each cupcake
Bake about 20 min or until golden brown
Icing
Put mini chocolate chips in a bowl with buttercream
Blend well
Spread onto each cupcake, once they have cooled
Enjoy the sweet deliciousness! :) You might need a glass of milk!
Chocolate Chip Cookie Dough Cupcakes
Ingredients
1 box of yellow/white cake mix
(Follow directions as listed on box)
Eggs
Oil (or butter)
1 package of break-n-bake cookie dough (I used chocolate chip or chocolate chunk)
1 container of buttercream
1 package of mini chocolate chips
*I typically use oil because I think it makes the cake more moist and spongy than using butter)
Directions
Cupcakes
Preheat oven according to cake mix box
Line muffin pan with cupcake liners (or grease well, if no liners)
Mix together cake mix, eggs and oil
Fill cupcake liners about 3/4 full with batter
Take out break-n-bake cookie dough
Cut or break each cookie block in half (using a whole cookie block would takeover the cupcake!)
Roll dough into a ball and place in the center of each cupcake
Bake about 20 min or until golden brown
Icing
Put mini chocolate chips in a bowl with buttercream
Blend well
Spread onto each cupcake, once they have cooled
Enjoy the sweet deliciousness! :) You might need a glass of milk!
Thursday, November 28, 2013
Pumpkin Muffin Stuffin'
In honor of Thanksgiving, my first recipe post is for my super yummy Pumpkin Muffin Stuffin'! Yep, you heard right. And let me tell you... It is DELICIOUS!! I enjoy regular ol' cornbread stuffing like anyone else, but this, you have to try it to believe how good it is!
So, the first thing is pumpkin muffins. Last year when I made this, I bought already made pumpkin muffins from Mimi's Cafe (which were awesome) But this year, I wanted to make my own fresh muffins. Here is my easy peasy 2-ingredient pumpkin muffin recipe (yes, I really said 2 ingredients!)
Pumpkin Muffins
Ingredients
1 package of spice cake mix
1 can of pumpkin puree
If you end up with pumpkin pie filling instead (which is easy to do), it already has all of the spices built in. So, just use plain yellow or white cake to avoid spice-overkill! :)
Directions
Preheat oven to 350
Generously grease muffin pan
In a large bowl, mix spice cake mix and canned pumpkin until well blended
Fill each muffin section 1/2 to 3/4 of the way full
Bake between 30-35 minutes (for larger muffins... smaller size will take around 20 min)
Now the muffins are done, let's move on to making the stuffing!
Pumpkin Muffin Stuffin'
Ingredients
1 lb. of sausage (you can use mild or hot, your preference)
6 pumpkin muffins
5 tablespoons butter
1 teaspoon of celery root (you can also use chopped ribs of celery; I just prefer leaving it out)
1 medium onion, chopped
2-3 apples, seeded and chopped (I use Granny Smith to offset the sweetness of the muffins)
1-2 tablespoons poultry seasoning
Salt & pepper to taste
1 1/2 cups of chicken stock (can use a little more if the stuffing looks too dry)
Directions
Preheat broiler
In a large skillet, brown sausage. Remove from pan and set aside
Add butter to pan. Once melted, add onion, celery (or root) and apples. Add salt and pepper. Cook for 10 min or until softened
Add sausage and crumbled muffins. Combine with apple mixture
Sprinkle poultry season and add chicken stock. Stir to moisten
Transfer to glass baking dish (I used 8x8)
Place stuffing in the oven on broil crispy on top (around 5 min)
Now enjoy the yummy goodness (and don't forget to share with your family!)
So, the first thing is pumpkin muffins. Last year when I made this, I bought already made pumpkin muffins from Mimi's Cafe (which were awesome) But this year, I wanted to make my own fresh muffins. Here is my easy peasy 2-ingredient pumpkin muffin recipe (yes, I really said 2 ingredients!)
Pumpkin Muffins
Ingredients
1 package of spice cake mix
1 can of pumpkin puree
If you end up with pumpkin pie filling instead (which is easy to do), it already has all of the spices built in. So, just use plain yellow or white cake to avoid spice-overkill! :)
Directions
Preheat oven to 350
Generously grease muffin pan
In a large bowl, mix spice cake mix and canned pumpkin until well blended
Fill each muffin section 1/2 to 3/4 of the way full
Bake between 30-35 minutes (for larger muffins... smaller size will take around 20 min)
Now the muffins are done, let's move on to making the stuffing!
Pumpkin Muffin Stuffin'
Ingredients
1 lb. of sausage (you can use mild or hot, your preference)
6 pumpkin muffins
5 tablespoons butter
1 teaspoon of celery root (you can also use chopped ribs of celery; I just prefer leaving it out)
1 medium onion, chopped
2-3 apples, seeded and chopped (I use Granny Smith to offset the sweetness of the muffins)
1-2 tablespoons poultry seasoning
Salt & pepper to taste
1 1/2 cups of chicken stock (can use a little more if the stuffing looks too dry)
Directions
Preheat broiler
In a large skillet, brown sausage. Remove from pan and set aside
Add butter to pan. Once melted, add onion, celery (or root) and apples. Add salt and pepper. Cook for 10 min or until softened
Add sausage and crumbled muffins. Combine with apple mixture
Sprinkle poultry season and add chicken stock. Stir to moisten
Transfer to glass baking dish (I used 8x8)
Place stuffing in the oven on broil crispy on top (around 5 min)
Now enjoy the yummy goodness (and don't forget to share with your family!)
Wednesday, November 27, 2013
Same girl, new blog!
Originally, when I started 'A Daily Cup of Sparkle', I had intentions of including recipes in with a mix of blogs about life, marriage and everything in between. BUT, it hasn't turned out that way. To date, I've not documented one single recipe in there and I've tried a lot of new things in the kitchen this year!
I am HORRIBLE about writing down recipes or keeping them all in one place (in case I need to refer to them again or decide to make the dish again)SO-here we are! At 'Two Teaspoons of Soul', I will be documenting recipes both for my safekeeping and to share with you how to make some awesome dishes!
Happy Cooking!!!
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