Wednesday, February 29, 2012

Cupcake Liner Wreath

I figured I better get this Valentine's Day wreath posted before March starts tomorrow.  This is one of the only craft projects I was able to complete in February.  I was inspired by a picture on pinterest and found a tutorial over at Tatertots and Jello, one of my favorite crafting blogs.  I followed all of the steps and didn't make any changes.  So, there's no point in recreating a great tutorial! So head on over and check it out.  

I'll definitely be making more of these wreaths for lots of different occasions.  

Sunday, February 26, 2012


A few weeks back I picked up Pillsbury Grands biscuits for less than $1 each.  I knew I didn't want to use them as rolls to go along with dinner.  There are so many meals that you can make with crescent rolls and biscuits.  So I went to the Pillsbury site to find some.  I have a few different recipes I plan on trying, but this is the first one I wanted to make.  Mainly because I had all the ingredients at home and I've been on a use what you have kick. I made a few changes to this recipe, using whole wheat biscuits, omitting the onions and using ground turkey instead of beef. This recipe took no time to make.  It was delicious...I could have eaten all of them!  I'm looking forward to taking the leftovers for lunch this week.  Enjoy!


Courtesy of Pillsbury


 lb lean ground beef
 small onion, chopped (1/4 cup)
 cup barbecue sauce
 tablespoons packed brown sugar
 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated buttermilk biscuits
 cup shredded Cheddar cheese (3 oz)


1BROWN beef and onion; drain. Stir in barbecue sauce and brown sugar; cook 1 minute.2PRESS or roll each biscuit to 5 1/2-inch round. Place 1 biscuit in each of 8 greased regular-size muffin cups (for 12-cup muffin pan, use 8 outside cups for best baking results). Firmly press in bottom and up sides, forming a 1/4-inch rim. Fill with beef mixture; sprinkle with cheese.3BAKE at 350°F 20 to 25 minutes or until golden brown. Cool 1 minute, remove from pan.

Sunday, February 19, 2012

Oreo Cupcakes

I can't believe I haven't posted a recipe all month!  I've been enjoying all day sickness for the past 8 weeks therefore being in the kitchen around food hasn't happened.  I've tried, but hubs usually has to come in half way through and finish.  I'm hoping that this second trimester allows me to get back into the kitchen and has me feeling much better! 

This was one recipe I did make over the past few months.  I made these sweet treats for our super bowl party.  They are as easy as they look and a creative twist on a regular cupcake.  I didn't eat any (thanks to my sweets aversion) but I heard they were good.  I left some without the cool whip as well for my guests who don't like it.  Enjoy!

Oreo Cupcakes
Courtesy of Kraft Foods 

What You Need
24 OREO Cookies
1 pkg. (2-layer size) chocolate cake mix
2 cups thawed COOL WHIP Whipped Topping

Make It

PLACE 1 cookie in each of 24 paper-lined muffin cups. Prepare cake batter as directed on package; spoon over cookies. Bake cupcakes as directed on package. Cool in pans 5 min.; remove to wire racks. Cool completely.

REMOVE paper liners; cut cupcakes horizontally in half.

FILL with COOL WHIP. Serve cookie-sides up.

Mine were no where as pretty looking as the original recipe, but they were still tasty (according to the guests).

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