Despicable Me Minion Cupcakes Tutorial

My oldest daughter recently celebrated her Fourth Birthday!  I cannot believe my baby has gotten so big.  It breaks my heart just a little bit that time is flying by so quickly.  I like making cupcakes for Birthday parties.  I like decorating them but I don't usually have the patience to do anything too elaborate.  I saw this picture on Pinterest and knew I had found a winner.  My daughter has loved "Despicable Me" since she first saw it.  She especially loves the Minions.  These were a huge party hit!  All the kids thought they were cool and couldn't wait to eat a Minion.

You will need Twinkies, Smarties, Brown sprinkles (or Jimmies I found mine at Michaels), Black Writing Icing, and Frosted Cupcakes.

Cut the Twinkies in half and place one half on top of each Cupcake with the cut side down.

Put 2 or 3 of the Sprinkles right into the top of the Twinkie as the Minion's hair.

Using the Black Writing Icing But two dots where the eyes should be.  Then put a Smarties over each one.  You don't need too much icing to get them to stick but you want to have enough to get them to stick.  Then put two dots on the Smarties to finish the eyes.  Then draw on a mouth and the straps for the goggles.

Don't they look like happy little Minions?

The party guests loved them!

Enjoy!

Minion Cupcakes Tutorial
Source: Party Tip Junkie

Frosted Cupcakes
Smarties
Brown Sprinkles
Black Writing Icing

Cut the Twinkies in half and place them one half on top of each frosted cupcake cut side down.  Pick through the Smarties for same colors.  I used the Whites, Yellows, and Greens.  Put two dots of writing icing on each Twinkies half where you want to put the Smarties.  Then place on the Smarties and put a dot on each to finish the eyes.  Draw on a mouth and straps for the Goggles.  Grab two or three of the brown Sprinkles and place them in the straight into the top of the head for the hair.

Enjoy!

BBQ Mango Tilapia Recipe

I love myself a low calorie dinner.  Hungry Girl always makes interesting low calorie dishes that I am curious to try.  Some of the tips and tricks she tries are bizarre but ingenious.  She uses Laughing Cow cheese in ways I never would have thought of trying on my own.  This recipe is pretty straight forward with no crazy tricks.  But it does involve Fish which I am trying to eat more of.  I somehow managed to lose/delete my ingredients picture so you'll just have to use your imagination.  We all really liked this recipe and think you will like it too.

You will need white fish (I used Dover Sole but the recipe called for Tilapia),  Tomato Sauce, Mango Nectar, Ketchup, Brown Sugar, Cider Vinegar, Molasses, Garlic Powder, Tomatoes, and Mango.

Add the Tomato Sauce, Cider Vinegar, Mango Nectar, and Ketchup to a bowl. 

Then add in the Molasses. 

Now add in the Brown Sugar & Garlic Powder.

Whisk together well.

Place the Fish in a zip top baggie and top with the sauce.

Dice up your Mango

and the Tomatoes.

Add them into the baggie.

Mix everything together and let sit in the fridge for 30 minutes.

Warm a non-stick skillet over medium heat.  Add in the fish and marinade.

Bring to a simmer, cover and cook for about 5 minutes until the fish is fully cooked.

Enjoy!

BBQ Mango Fish recipe
Source:  Hungry Girl

1/4 C Tomato Sauce
2 TBSP Mango Nectar
2 TBSP Ketchup
2 tsp Brown Sugar (loosely packed)
2 tsp Cider Vinegar
1 tsp Molasses
1/2 tsp Garlic Powder
1/4 C Diced Tomatoes
1/4 C Diced Mango
2 4.5 oz fillets Fish (Tilapia or Dover Sole)

Mix together the Tomato Sauce, Mango Nectar, Ketchup, Brown Sugar, Cider Vinegar, Molasses, and Garlic Powder.  Whisk everything together really well.

Place the Fish and Marinade in a zip top baggie and top with the Diced Tomatoes and Diced Mango.  Place in the fridge for at least 30 minutes.

Warm a non-stick skillet over medium heat and add in the Fish and marinade.  Bring everything to a simmer and cook for about 5 minutes, until the fish is fully cooked.

Enjoy!

2 Servings (Nutritional info per Hungry Girl Website)

197 Calories
2.5 Fat
1 Fiber
26.5 Protein

Nutella Banana Bread Recipe

We buy a lot of Bananas at my house.  I like mine a little on the green side and when they get too ripe I just don't like to eat them anymore.  When they start getting a little freckly I typically turn them into Banana bread.  I saw this recipe for Nutella Banana bread and knew I had to try it.  My sister hates Nutella and anything that is delicious and hazlenutty.  I on the other hand love Nutella.  I think it is so much fun and turns regular toast into a special treat.  This bread turned out really well..but the Nutella flavor didn't show up like I had hoped it would.  Maybe more Nutella next time.

You will need Salt, Vanilla, Nutella, Flour (I used a mixture of Whole Wheat and White), very ripe Bananas, Eggs, Baking Soda, Butter, Sugar and Milk.

Pre-heat oven to 350 degrees and prepare a loaf pan by covering it in Butter or shortening and then sprinkling flour all over it.

Mix together the Flours, Baking Soda, & Salt.

In a separate bowl add the softened Butter in with the Sugar.

Beat until it is all combined.

Add the Eggs in one at a time.

Beat into the Sugar/Butter mixture after adding each one.

Add in the Milk, Vanilla, and Mashed Banana and beat together well.

Add the Flour mixture and mix together until just incorporated.  Don't over mix.

Put the Nutella in a microwave safe dish and nuke for about 15 seconds..just to soften it a little.

Put about 1 Cup of the Banana mixture in separate bowl.

Add in the Nutella.

Mix it together thoroughly.

Add the batter to the bread pan alternating regular and Nutella.

It started out so pretty and went crazy by the end.

Using a butter knife swirl the batters together to make a nice decoration.

Bake for 50-60 minutes or until a toothpick comes out clean.  Look how pretty the top is.  Cool for at least 15 minutes in the pan.

Then let cool on a wire rack.  Try to let it cool a bit before eating.

I just couldn't wait!  Piping hot with a bit of butter.  Enjoy!

Nutella Banana Bread Recipe
Source:  The Hungry Dudes

2 C Four (I used half Whole Wheat and half White)
3/4 tsp Baking Soda
1/2 tsp Salt
1/4 C softened Butter
1 C Sugar
2 Large Eggs
2 very ripe Bananas, mashed
1/3 C Milk
1 tsp Vanilla
3/4 C Nutella (I will try using more next time to up the Nutella flavor)

Pre-heat oven to 350 degrees.  Prepare a loaf pan by greasing and flouring it. 

In a large bowl mix together the Flour, Baking Soda, and Salt.

In a separate bowl beat together the Sugar and Butter with an electric mixer.  Then add the Eggs in one at a time.  Make sure to beat them in well after you add in each Egg.  Add in the Banana, Milk, and Vanilla and beat together well.

Now add in the Flour mixture and beat until just incorporated.  You don't want to over mix.

Put the Nutella in a microwave safe dish and give it a 15 second zap to soften it up.  Add 1 cup of the Banana batter into a bowl and mix it with the Nutella.  Alternately spoon Nutella batter and regular batter into the bread pan until it is all used.  Use a butter knife to create a swirling pattern in the pan.

Bake 50-60 minutes or until a toothpick comes out clean.  Cool for 15 minutes in the pan then turn out on a cooling rack to cool fully.

Enjoy!

Chicken Tortilla Soup Recipe

There is nothing more pleasant than a big hearty batch of soup.  I love soup all year long.  I make Taco Soup pretty often but I have never tried making a Tortilla Soup before.  I figured if I was going to give it a try I had better try the Pioneer Woman version.  This was a delicious and hearty soup.  My kids liked it and my husband and I loved it.  The leftovers were really yummy too.

You will need Crushed tomatoes (I used my bottled tomatoes recipe, Chicken Broth, Tomato Paste, Corn Tortillas, Canola Oil, Rotel Tomatoes, Onion, Garlic, Cumin, Chili Powder, Garlic Powder, Black Beans, Cornmeal, Salt & Pepper, and Chicken.

You will also need some Bell pepper.. Whenever I get Bell Peppers I chop them up and throw them in the freezer.  They work perfectly and I use them before they go bad.

Start by cooking the Chicken.  I used bone in chicken breasts and just cooked them in salted boiling water.

Mix together the Cumin, Chili Powder, Garlic Powder, and Salt.

Dice up the Onion and Bell Pepper.

Heat the Canola Oil in a big pot over medium heat.  When it is hot add in the Onion, Garlic and Bell Pepper.  Stir together and cook for a few minutes.

Dump in the spices and mix everything together.

Now add in the crushed or bottled tomatoes, Tomato Paste, Rotel, Chicken Broth, and a bit of Water.

Toss the beans in at this point.

Shred up the Chicken

and add it into the soup and cook for 45 minutes uncovered.

Mix the Cornmeal with a bit of Water and pour it into the Soup and simmer for 30 minutes.  Then check the seasoning, add Salt & Pepper or spices as needed.  Turn off the heat and let everything sit and get friendly for 15 minutes.

Cut the Corn Tortillas into yummy strips.

Put the strips in the Soup about 5 minutes before you serve.

Looks good, doesn't it.

Dish the soup into the serving bowl and top with sliced Avocado, Cilantro, and Shredded Cheese.

I also added a dollop of Sour Cream and it was perfect.  Enjoy!

Chicken Tortilla Soup Recipe
Source:  The Pioneer Woman 

2 Chicken Breasts
1 TBSP Canola Oil
1 1/2 tsp Cumin
1 tsp Chili Powder
1/2 tsp Garlic Powder
1/2 tsp Salt
1 Onion, Diced
1 Bell Pepper, Diced
3 cloves Garlic, Minced
1 can (10 oz) Rotel Tomatoes and Green Chilies
2 cans (14.5 oz) Chicken Broth
1 Bottle of tomatoes or 1 can Crushed Tomatoes
3 TBSP Tomato Paste
4 C Hot Water
2 cans (15 oz) Black Beans, drained
3 TBSP Conrmeal
5 Corn Tortillas, cut into strips

Top with :Sour Cream, Sliced Avocado, Shredded Cheese, and Cilantro.

Boil water and add a little Salt.  Add the Chicken and cook until it is no longer pink.  Shred the Chicken once it is cooked and cooled a bit.

Meanwhile mix together the Cumin, Chili Powder, Garlic Powder, and Salt.  Heat the Canola Oil in a large pot over medium heat.  Add the Onions, Bell Pepper, and Garlic and stir around for a few minutes.  Add the spice mixture and Bottled Tomatoes, Tomato Paste, Chicken Broth, Water, Beans, and Chicken.  Bring everything to a boil then reduce to a simmer and cook for 45 minutes, uncovered.

Mix the Cornmeal with a little bit (about a TBSP) of Water and add into the Soup.  Simmer another 30 minutes.  At this point check the flavor and adjust the seasoning as needed.  Turn off the heat and let sit 15 minutes.  5 minutes prior to serving add the Tortilla strips.

Top with items of your choice or eat it as it is.

Enjoy!