Spring Break Cupcakes

A cupcake made with beer batter, topped with a maple-infused frosting and a dash of candied bacon for good measure. Inspired by Two Broke Girls' Spring Break Cupcakes.

Spring Break Beer Batter Maple Bacon Cupcakes

For the Beer-Batter Cupcakes
1 ½ cups cake flour
1 teaspoon baking powder
½ teaspoon baking soda
1/8 teaspoon salt
3 Tablespoons unsalted butter
1 cup light brown sugar
2 large eggs
1 cup Beer 

For the Maple Icing:
¾ cup butter, softened
2 cups confectioner's sugar
3 Tablespoons maple syrup
Candied Bacon, chopped 

Cupcake Directions:
Preheat oven to 350°. Line a cupcake pan with liners. Whisk together cake flour, baking powder, baking soda, and salt in a small bowl. Set aside.
Using a stand mixer of handheld mixer, cream together the butter and brown sugar in a mixer. Add eggs one at a time, waiting until fully incorporated before adding the next.
Pour in the flour mixture in four additions alternating with the beer, beginning and ending with the flour. Mix until all the ingredients are well-combined. Bake for about 25 to 30 minutes or until a toothpick comes out clean. Transfer cupcakes to a wire rack to cool completely before frosting.

Frosting Directions:
Beat the softened butter with half the confectioner's sugar and 1 Tablespoon of the maple syrup. Mix well and then add the remaining sugar and maple syrup. Add more sugar until desired consistency for frosting is achieved. Frost the cupcakes. You may mix some finely diced bacon into the frosting if a bacon-infused frosting is desired. Otherwise simply sprinkle the bacon on top of the cupcakes after frosting.

Spring Bird Tip

Easy Spring Pie

Delicious taste and beautiful colors. 

Easy Spring Pie

Ingredients:

1-1/2 cups boiling water

2 pkg  JELL-O, any flavor

Ice cubes

1/2 cup cold water

1 graham cracker crust 

8 oz. Cool Whip thawed, divided

Directions:

Stir boiling water into gelatin in large bowl at least 2 min. until completely dissolved. Add enough ice cubes to cold water to measure 1-1/2 cups. Add to gelatin; stir until ice is completely melted. Remove 2 cups of the gelatin; place in small bowl. Refrigerate 5 min. or until gelatin is the consistency of unbeaten egg whites. Carefully spoon into crust. Refrigerate 10 min.

MEANWHILE, add 2 cups of the whipped topping to remaining gelatin; stir with wire whisk until well blended. Refrigerate 10 min. or until mixture is thick and will mound. Carefully spoon over gelatin layer in crust.

REFRIGERATE at least 3 hours or until firm. Serve topped with the remaining whipped topping.

DIY Spring Flower Bowl

Maple Bacon Wrapped Scallops

Maple Bacon Wrapped Scallops 

Ingredients:

20 uncooked sea scallops

20 slices uncooked bacon 

1/4 cup pure maple syrup

Directions:

Line a baking sheet pan with foil. Preheat oven to 350°.

Wrap bacon over scallops and secure with a toothpick. Place scallops on prepared baking sheet. Drizzle 1/2 of the maple syrup into the center of the scallop. Bake for 8-10 minutes in oven. Remove from oven, and drizzle remaining maple syrup over hot scallops. Serve immediately.

Jeremiah 29:13

Do you really want to know God? Search for Him with all your heart. Look in His Word and be quick to do what He says. Put your trust in His Son. Then you’ll truly know God.

God will make Himself known to anyone who sincerely desires to know the truth.

And ye shall seek me, and find me, when ye shall search for me with all your heart. -Jeremiah 29:13

Dirty Shirley

Gone Fishin' Brownies

They look adorable on a dessert table and kids love eating them.

Gone Fishin' Brownie Bites

 

Ingredients:

1 box Fudge Brownie Mix

⅔ cup oil

¼ cup water

2 eggs

1 container Pillsbury Funfetti Aqua Blue Vanilla Frosting (with fish sprinkles)

36 pretzel sticks

1 piece fruit leather

36 gummy fish

Directions:

Stir brownie mix, oil, water and eggs for 50 strokes with a spoon. Pour about one tablespoon of batter into greased mini muffin cups (about 36). Bake at 350° for 20-22 minutes. Remove from the oven and use the back of a teaspoon to make an indent in the top of each brownie bite.

Allow them to cool completely before removing from the pan. A couple tips for removal from a mini muffin pan, place them in the freezer for 15 minutes before removing them and use a thin, sharp knife to cut around the brownie bites to make them easier to remove. Scoop a cup of frosting into a microwave-safe measuring bowl with a spout for pouring. Melt the frosting in the microwave for 15 seconds, stir and repeat until smooth. Fill each of the brownie bites with melted blue frosting.

Top with fish shaped sprinkles and insert a gummy fish into the frosting once it has set.

Cut narrow strips of the fruit leather and wrap them around pretzel sticks. Insert the pretzel fishing rods pushing them gently through the frosting into the brownie bite.

Store Where?

Chicken Avocado Burger

These delicious and healthy "burgers" make a great meal any time.

Chicken Avocado Burgers

Ingredients:
1 lb ground chicken
1 large avocado
1 garlic clove (chopped)
1/4 cup panko bread crumbs
Salt and pepper
Jalapeño peppers (optional)

Directions:
Mix chicken, bread crumbs, garlic, peppers(optional) and spices.
Dice up the avocado and add to the chicken mixture. Don't squish the avocado too much.
Form Into patties and grill until done. Be careful not to overcook.

Flashlight Trick

Jello Roll Ups

Easy to make and the kids just love them.

Jello Roll Ups

Ingredients:
1 small package of Jello
½ cup of boiling water
1 cup of small marshmallows

Directions:
In a microwave safe bowl, mix together the Jello mix and the hot water. Stir until dissolved. If it's not dissolving, microwave the mixture for 30 seconds and keep stirring. Repeat until you get it all dissolved. Add the marshmallows and microwave for another 30 seconds.
Mix together until the marshmallows are completely melted. Pour mixture into a greased 8" x 8" pan and refrigerate for at least an hour. Use a knife to cut around the edges of the pan to release the Jello.
Roll the Jello as tightly as you can.
Cut into 1" wide pieces using a sharp, thin knife.

Song of Solomon 2:12-13

It’s been a long, cold winter and I am eager for warm weather. I’m tired of seeing bare trees and lifeless brown leaves covering the ground. I long to see wildflowers and to watch the woods turn green once more.

In longing for some future good, we forget that every day, regardless of the weather or our circumstances, is a gift from God to be used for His glory. In every season, there is a reason to rejoice and an opportunity to do good.

The flowers appear on the earth; the time of the singing of birds is come, and the voice of the turtle is heard in our land;

The fig tree putteth forth her green figs, and the vines with the tender grape give a good smell. Arise, my love, my fair one, and come away. -Song of Solomon 2:12-13

Emerald Rain

Ruben Scramble

Rainbow Paper Craft

Leprechaun Bait

Rainbow Binoculars

This is the perfect St. Patrick’s Day craft for younger kids so they can go look for leprechauns.

Rainbow Roll Binoculars 

Materials:

Strips of colored paper 

2 toilet paper rolls

Tape

Ribbon

Green paper

Instructions:

Start by wrapping tape around the two toilet paper rolls so they are even. After cutting strips of paper, wrap them around the rolls and tape them together. Continue doing each color of the rainbow in order.

(ROYGBIV) Grab ribbon and tape it to the inside of the toilet paper rolls for kids to wear around their necks.

Cut out a green shamrock with paper and glue it on the top.

Shamrock Pretzel Pops

Psalms 100:5

When people hear that my Father was a Pastor they immediately expect that I am uber religious.

And, it may seem surprising when children don’t follow their parents’ example of faith in God. Equally unexpected is a person with a deep commitment to Christ who emerges from a family where faith was not present. In every generation, each person has a choice.

For the Lord is good; his mercy is everlasting; and his truth endureth to all generations. Psalms 100:5

Shamrock Sour

One Pot Mexican Pasta and Sausage

Featuring a creamy, cheesy tomato basil sauce that is cooked right into the linguine pasta in this amazing dish that is ready in 20 minutes. Toss it all in a pot and let it cook. 

One Pot Mexican
Pasta and Sausage

Ingredients:
3 cups halved grape tomatoes, divided
1 large onion, sliced
1 pound smoked hot sausage links, precooked, sliced
1-2 jalapenos, sliced
4 garlic cloves, sliced
1 pound dry spaghetti
2 tbsp chopped cilantro,
1 1/2 tsps kosher salt
1 tsp ground pepper
5 cups water

Directions:
Reserve (set aside) 1 cup halved tomatoes and 1 tablespoon chopped cilantro.

Combine remaining ingredients in a large (12") braising pan or Dutch oven over medium-high heat.  Cover and bring to a boil.  Once water is boiling, remove the lid and cook 7-9 minutes until pasta is al dente (with a bite to it).  Toss pasta with tongs occasionally to keep the pasta from sticking.  The liquid will be mostly absorbed when the pasta is finished cooking.

Add remaining tomatoes and cilantro and toss to combine.

Ace Bandage Thunder Shirt

Chocolate Mint Buttons

Medicine Organizer

Maple Spiced Pecans

The most deliciously addicting snack, salad topper, cocktail nibble ever. 

You will find yourself going back for more.

They also make great gifts.

Maple Spiced Pecans

Ingredients:
2 cups pecan halves
1 teaspoon pumpkin pie spice
1 teaspoon chili powder
1 teaspoon sea salt
3 tablespoons maple syrup
1 tablespoon extra virgin olive oil

Instructions:
Preheat oven to 350˚F. Line a sheet pan with parchment paper.
Add pecans to prepared pan. Sprinkle with pumpkin pie spice, chili powder and sea salt. Drizzle with olive oil and maple syrup. Stir well to combine and coat nuts.
Bake for 15 minutes, stirring every 5 minutes to redistribute nuts. Return to oven for a few more minutes, if needed to achieve deep golden brown color. Stir one more time to spread nuts evenly and allow to cool on pan. Store in an airtight container.
Notes: If using these pecans for a salad, roughly chop or break them to make them a little smaller.

Psalms 84:2

Many people think of prayer only in terms of asking and receiving. But it’s more than results. It’s about relationship. One of the most powerful reasons to pray is to maintain a strong relationship with God.

Prayer is conversation with Someone we love and with whom we want to stay close. It is communication with our heavenly Father.

Prayer is complex. But we mustn’t miss the great truth that when we as God’s children draw near to Him. That’s all the motivation we need to make every day a day of prayer.

My soul longeth, yea, even fainteth for the courts of the Lord: my heart and my flesh crieth out for the living God. -Psalms 84:2

Strawberry Rhubarb Margarita

The perfect balance of sweet, tart and tequila. 

Strawberry Rhubarb Margarita

Ingredients:

For margarita:
3 ounces strawberry rhubarb syrup, chilled
2 ounces tequila
1 ounce fresh lime juice
1 ounce triple sec
Kosher salt, for rimming the glass
For garnish: lime wedges and sliced strawberries

For syrup:
1 cup quartered strawberries
1 cup 1/2 diced rhubarb
1 cup white granulated sugar
1 cup water

Directions:
For margarita:
Fill a cocktail shaker with ice and add in strawberry rhubarb syrup, tequila, lime juice and triple sec. Shake until cold.

Add kosher salt to a small plate. Lightly dip the rim of your short cocktail glass in water and dip in the kosher salt to create a kosher salt rim.

Fill the glass with ice and pour the margarita over the ice. Garnish with lime wedges and sliced strawberries.

For syrup:
Add all ingredients to a medium-sized saucepan and set over medium heat. Let simmer for about 15 minutes, stirring every couple of minutes. Try not to smash down the fruit as it cooks but it will start to get very soft. After it has cooked down and the mixture is a deep red color (about 15 minutes) strain it into a bowl. Let the mixture drain for a few minutes without pushing the fruit through the strainer.

Once strained let it cool in the refrigerator.

Sun Dried Tomato, Spinach, and Cheese Stuffed Chicken

Sun Dried Tomato, Spinach, and Cheese Stuffed Chicken

Ingredients:

2 chicken breasts
3/4 cup Sun Dried Tomato Dressing
1/2 cup sun dried tomatoes
1/2 cup roughly chopped spinach
1/2 cup feta cheese
1/2 cup mozzarella cheese

Directions:
Marinade the chicken breasts in the dressing for a few hours. With a large sharp knife, carefully cut the chicken breasts like hot dog buns. Don't cut all the way through. Open the chicken breasts up where you cut them and layer on the remaining ingredients, squish in as much as you can. Stick a couple of toothpicks in near the opening to keep it all together.
Heat up a pan and sear the meat on both sides. You can lower the heat and continue cooking the meat on the stove until it's done or you can put the pan in the oven at about 375ºF. You could also just completely cook it in the oven on a baking sheet if you don't feel like searing it. Just make sure you cook it until the center reaches 165ºF on a thermometer.

Edible Glitter

Mexican Breakfast Casserole

Mexican Breakfast Casserole with Hash Brown Top

Ingredients:

16 large eggs

3 cups shredded Mexican cheese blend

4 large Flour Tortillas

1 red bell pepper, seeded and chopped

4.5 ounce can Chopped Green Chiles

1 bunch green onions, chopped

1 teaspoon salt

4 cup shredded hash brown potatoes, thawed

1 packet Taco Seasoning

4 tablespoons butter, melted

1/2 cup crema (optional)

Directions:

Preheat the oven to 375°. Spray a large 9 X 13 inch baking dish with non-stick cooking spray and set aside. Cut the tortillas in to 1/2 inch by 1 inch strips. Whisk the eggs thoroughly in a large bowl. Then mix in the shredded cheese, chopped bell pepper, chiles, 1 cup chopped green onions, salt and tortillas. Pour the mixture into the baking dish. In a separate bowl, mix the shredded potato with the Old El Paso Taco Seasoning. Then drizzle the butter over the top of the potatoes and toss to coat. Sprinkle the shredded potatoes over the egg mixture in an even layer. Then place in the oven and bake for 50-60 minutes until the center is puffed up and the hash brown top is crispy. Serve warm, drizzled with crema and sprinkled with green onions.