Lemon Lime Jello Cupcakes

When I was a kid, my mom was famous for her "jello poke cake" recipe.  It was frequently requested for birthday parties.  The beauty of jello cakes and cupcakes is the variety of cake/jello flavor combinations.  Most people do white cake with strawberry jello, but you can also try this lemon cake/lime jello combo, or chocolate cake with cherry jello, etc.

WARNING:  Other recipe bloggers may not mention the fact that liquid jello is sticky and can make a mess.  Have a few napkins or wipes on hand to deal with spills or splatters, or sticky fingers, which are the worst.

Ingredients:
1 box lemon cake mix (plus required mix-ins, like eggs and oil)
1 cup water
1 box (3 oz) lime jello
1 package cake frosting (I used cream cheese flavor)

Directions:
1.  Bake cupcakes as directed on the box, then let cool completely.  Use a fork to poke holes in each cupcake.  The more holes, the more jello will seep through the cupcake.
2.  Boil the water in a pot.  Remove pot from heat and add in jello, stirring for at least 2 minutes.
3.  Carefully spoon jello over the cupcakes, letting the liquid seep into the holes.  Refrigerate for at least 30 minutes.
4.  Frost cupcakes and decorate as desired.  Since I made these for Easter, I used some jelly beans to make flower designs.

Stuffed Bell Peppers

The following recipe is a low-carb alternative to pasta dishes.  With the traditional combo of ground meat, veggies and spaghetti sauce, you probably won't even miss the pasta.

Ingredients:
1 pound ground turkey or beef
1/4 onion, chopped
3 cloves garlic, minced
2 red or green bell peppers
1 jar spaghetti sauce
Salt and pepper
1/4 cup shredded cheese

Directions:
1.  Preheat the oven to 400 degrees.  Cook the ground meat, onion and garlic in a large pan until the meat is cooked through.  Drain the mixture in a colander to remove the extra grease. 
2.  Return the meat mixture to the pan and stir in the spaghetti sauce.  You might not need the entire jar- start with half the jar and add more until all the meat has absorbed some of the sauce.  Season with salt and pepper to taste.
3.  Cut the stems off the peppers, and remove the seeds and white bits.  Place the peppers in a glass casserole pan and fill them with meat mixture.
4.  Bake at 400 degrees for about 30 minutes, or until the peppers become tender.  Remove from the oven and top with shredded cheese.  Use a spatula to remove the peppers and serve.

Tuna Dip

I've seen a dozen variations on this recipe online, but the basics are 1) canned tuna 2) dairy spread like cream cheese or sour cream and 3) spices.  So for the big game yesterday, I threw together my own version and kicked it up with some veggies too.   Enjoy!

Ingredients:
1 can tuna, drained
1/4 onion, diced
2 cloves garlic, minced
2 tablespoons peeled and diced carrot
1 package cream cheese, room temperature
1 tablespoon liquid smoke (you can also use mesquite seasoning)
1 teaspoon paprika
1/4 teaspoon salt and pepper
milk (optional)

Directions:
1.  Combine tuna, onion, garlic and carrot in a mixing bowl.  Stir in cream cheese until well combined. (Letting the cream cheese "thaw" at room temperature beforehand makes it easier to stir)
2.  Add liquid smoke, paprika, salt and pepper.  Taste the mixture and add more of any seasoning if desired.
3.  If you prefer a thick spread, the dip is finished.  However, if you would like a softer, creamier texture, you can add a few tablespoons of milk.
4.  Serve with crackers, potato chips or vegetables to dip with.
Note:  fish design made using a paper stencil and a sprinkle of paprika.

Fifty-Fifty (More or Less)

Who doesn't love the nostalgic taste of oranges and cream?  This tasty drink is for adults only!

Ingredients:
4 shots orange juice
3 shots milk*
2 shots vodka
1 shot triple sec
dash vanilla extract

Directions:
1.  Pour all ingredients in a shaker over ice.  Shake until well combined.
2.  Strain into a pint glass, garnish with orange slice if desired.

*Note: My hubby suggests using vanilla soy milk instead of milk :-)

Rice Christmas Treats

Here's a good holiday spin on a classic recipe- rice krispie treats!  Makes about two dozen treats.

Ingredients:
1/4 cup butter
6 cups mini marshmallows
green food coloring
6 cups rice krispies cereal
1 cup red and green plain M&M's candy

Kitchen gear: 
13 by 9 inch pan
Non-stick cooking spray
Wax paper

Directions:
1.  Place the butter in a large microwave safe bowl.  Microwave for 45 seconds or until melted. Add marshmallows and stir until they are coated evenly with butter.  Microwave for 45 seconds.
2.  Stir in 6-10 drops of food coloring.  Heat another 45 seconds in the microwave.
3.  Add rice krispies cereal, stir until well mixed.  Spray the inside of the 13 by 9 inch pan with non-stick cooking spray, then scrape the rice krispie mix into the pan.
4.  Tear off a sheet of wax paper large enough to cover the pan.  Spray lightly with the cooking spray and use this to press the rice krispie mix into an even layer in the pan. 
5.  Remove the wax paper and sprinkle M&M's over the top of the rice krispie mix.  Use the wax paper sheet to press M&M's into the rice krispie mix.
6.  Let the mix stand for a couple hours.  Use a large knife to cut the mix into bars or triangles.  Store at room temperature in an air-tight container.

Creepy Caprese Sammiches

I made these for a Halloween potluck, and they were a big hit!  They're supposed to look like eyes, but they work for a non-themed gathering also.

Ingredients:
1 loaf French bread (the long skinny kind)
6 roma tomatoes
8 oz ball of mozzarella cheese
1 can sliced black olives, drained
Olive oil
Balsamic vinegar
Crushed basil flakes
Black pepper

Directions:
1.  Do the prep-work: this step can be done the day before if needed.  Slice the bread into one inch thick slices.  Slice the tomatoes- I got about six slices per tomato.  Slice the cheese, and cut the larger pieces in half.  You are aiming to get equal amounts of bread, tomato and cheese.  Store each in a separate container until 30 minutes before serving.
2.  Place the bread slices on a large plate and cover with a light drizzle of olive oil and vinegar.
3.  Top each bread slice with a tomato, cheese and olive slice. 
4.  Drizzle lightly again with the olive oil and vinegar, then finish with a sprinkle of basil and black pepper over the top.

*** Note: Some of you may have just the store bought bottles of oil and vinegar, not the glass bottles which "drizzle."  Try filling the bottle cap with liquid and quickly pouring it across the plate.  This will ensure you don't accidentally pour out half the bottle when trying to "drizzle."

Skinny Sloppy Joes

I remember the good old days when Sloppy Joes and tater tots were a weekly meal at my house.  Today, my husband and I are eating healthier things, but sometimes we do get that nostalgic craving.  Here's a way to enjoy the Sloppy Joe taste without all the canned calories.  Makes about six sandwiches.

Ingredients:
1 lb ground turkey
1/2 cup diced onion
1/2 cup diced bell pepper (red, green or mixed)
10 oz tomato sauce or spaghetti sauce
1 tablespoon water
1/2 teaspoon chili powder
1 teaspoon garlic powder
Buns (we used thin, whole wheat buns)
Cheese (optional)

Directions:
1. Cook turkey, onion and pepper in a large pan, stirring occasionally until the meat is no longer pink.  Place the mix in a colander to drain off the excess grease, then return it to the pan.
2. Stir in tomato sauce, water, chili powder and garlic powder.  Heat to bubbling, then simmer on low heat for five minutes.
3. Scoop mix onto buns and top with cheese if desired.