How to Make Despicable Me Minion Cupcakes




Ingredients
  • Frosted Cupcakes
  • Twinkies 12
  • Smarties/Any Round Candies/Ready-Made Candy Eyes 1 bag
  • Brown Sprinkles 1 bag
  • Black Writing Icing
Instructions
  1. Cut the twinkies in half.
  2. Squeeze two dots of black icing on the smarties or other candies to act as glue.
  3. Add the smarties or other candies as eyes, colorful or just plain white.
  4. Draw pupils on the eyes, a mouth, goggles using black writing icing.
  5. Place a few chocolate sprinkles on the minion’s head for hair.
  6. Finally, put the minions cut side down on top of each frosted cupcake.
  7. Enjoy your Despicable Me Minion Cupcake! And make Gru proud.
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Seven-Layer Velvet-Crumb Bars



Ingredients
Bottom Base Layer:
  • 1 1/2 cups Original Bisquick® mix
  • 1/2 cup sugar
  • 1/2 cup milk
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla
  • 1 egg
  • 1/2 to 3/4 cup semisweet chocolate chips
Remaining Six Layers:
  • 1 1/3 cups shredded coconut
  • 1 cup semisweet chocolate chips
  • 1 cup butterscotch chips
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 1/2 cup finely chopped pecans
  • 1/2 cup finely chopped walnuts

Instructions
  1. Heat oven to 350°F. Grease 13x9-inch (3-quart) glass baking dish, or line with cooking parchment paper.
  2. In large bowl, beat Bisquick mix, sugar, milk, melted butter, vanilla and egg with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fold in 1/2 to 3/4 cup chocolate chips. Pour into pan.
  3. Bake 20 minutes. Spread coconut over the top in an even layer. Next layer the 1 cup chocolate chips and the butterscotch chips. Evenly drizzle condensed milk all over the top. Sprinkle with chopped pecans and walnuts.
  4. Bake 10 to 15 minutes longer or until top is golden brown. Cool at room temperature at least 2 hours before cutting into bars. The bars must be cooled before you cut into them, or you will get a gooey mess.
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PUMPKIN CARROT CAKE



Ingredients
Cake:
  • 2 cups Gold Medal® all-purpose flour
  • 1/4 cup yellow cornmeal
  • 2 cups sugar
  • 1 teaspoon salt
  • 3 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 3 large eggs
  • 1/2 cup peanut oil
  • 2 teaspoons vanilla extract
  • 2 cups grated fresh carrots
  • 1 cup crushed canned pineapple, undrained
  • 1 cup pure pumpkin
  • 1/2 cup chopped walnuts
  • 1-1/2 cups flaked coconut
Frosting:
  • 4 tablespoons unsalted butter, room temperature
  • 2 (8 ounce) packages cream cheese, softened
  • 2 tablespoons lemon juice
  • 3 cups powdered sugar
  • 1 cup flaked coconut
  • 3/4 cup chopped walnuts
Instructions
  1. Cake: Preheat oven to 350°F. Grease and lightly flour two 8-inch round cake pans. Set aside.
  2. In a medium bowl, combine the flour, cornmeal, sugar, salt, baking soda, baking powder and cinnamon.
  3. In a large bowl, beat together the eggs, oil and vanilla until smooth. Gradually add the dry ingredients to the egg mixture. The dough will be very thick at this point.
  4. Fold in the pineapple and pumpkin until well combined. Fold in the carrots and then the nuts and coconut until just combined.
  5. Pour batter into the prepared cake pans and bake for 50-60 minutes until the cakes are browned on top and a toothpick inserted in the center of each cake comes out clean.
  6. Let the cakes cool in their pans on a wire rack for 30 minutes. Turn them out onto the wire rack and let cool completely before frosting.
  7. Frosting: In a large bowl, beat together the butter, cream cheese and lemon juice until smooth. Gradually beat in the powdered sugar until light and fluffy. Fold in the coconut and walnuts.
  8. To frost the cake, place one cake layer on a cake stand or serving platter. Use a spatula to cover with a thick layer of frosting. Stack the other cake layer on top of the frosted layer. Cover the top and sides with the remaining frosting.
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Outdoor spaces


Back Porch for-the-home


Comfy paradise!


Outdoor bed!


Outdoor mirror 


Garden lounge for those days with the perfect weather!

 

Avocado Fries with Creamy Sriracha Dipping Sauce


Ingredients:
  • 3 avocados
  • Juice of 1 lime
  • 2 eggs
  • 3/4 C all-purpose flour
  • 1 t cayenne
  • Sea salt and pepper
  • 1 1/2 C panko
  • 1 batch yogurt dip (see recipe below)
Instructions:
  1. Slice avocados into 1-inch slices.
  2. Fill four bowls with dredging ingredients: Lime juice in one, eggs beaten lightly with a fork in another, flour, cayenne, and salt and pepper in a third, and panko in the last.
  3. Dredge each avocado slice into each mixture. Start by dunking it in the lime, then toss it in the flour, pop it into the bowl of egg, and finally coat it in panko.
  4. Place dredged avocado slices onto a rack set over a baking pan and spray them with olive oil or cooking spray.
  5. Bake at 400 degrees for about 15-20 minutes, until the avocado slices start to get nice and golden. Remove avocados on rack to cool.
  6. Serve with creamy Sriracha dipping sauce.
Creamy Sriracha Dipping Sauce:

Ingredients:
  • 1 C 0% Greek yogurt
  • 1/8 C sriracha sauce
  • 1 T lime juice
Instructions:
  1. Stir ingredients together in medium bowl.
(makes about 30 fries)

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Salami and Cream Cheese Roll-ups




Ingredients
  • 1 pound cream cheese, room temperature
  • 1/2 -3/4 pounds salami sliced thin (thinner is better as it rolls easier)
  • 1/2 green pepper, thinly sliced

Instructions
  1. Lay out a large piece of plastic wrap on the work surface. Place the cream cheese on top of the plastic wrap and cover with another piece of wrap the same size. With a rolling pin roll the cream cheese out into an even layer, approximately 1/4-inch thick. Watch the edges of the cream cheese as it rolls out because the top wrap can work its way under the cheese. To avoid this, occasionally pull the wrap off and replace it to continue rolling the cheese into a rectangle.
  2. Remove the top layer of plastic wrap and add the salami, overlapping the slices until all the cream cheese is covered, lightly press the salami into the cream cheese to make it stick. Replace the plastic wrap and carefully flip the salami and cheese so that the cream cheese is again on top. Remove the wrap and place the sliced green peppers over the cheese.
  3. Roll the salami over the cream cheese being careful not to leave any air space (this make it harder to cut later) and use the plastic wrap to pull it tight as you work. Roll the meat log and press the outer layers tight to hold it all together. Wrap the log in plastic wrap and refrigerate 4-6 hours or overnight (it can be cut without chilling, but the longer it chills the easier it is to cut.) Cut the meat slices thin, taste one on a cracker, as large crackers may need a thicker slice, while smaller crackers will need one cut thinner. Enjoy with your favorite beverage.
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Pepperoni stuffed chicken


Ingredients
  • 1 lb. boneless, skinless chicken breasts
  • 2 oz. mozzarella cheese
  • 1¼ oz. (approx. 16 slices) pepperoni
  • 1 large egg
  • ½ cup all purpose flour
  • ½ cup bread crumbs
  • 6 Tbsp vegetable oil
  • to taste salt and pepper
Instructions
  1. Trim the chicken breasts of any large clumps of fat that may be still attached. Slice each breast in half diagonally to create two diamond-like shaped pieces. Using a small, sharp knife, cut a pocket into the side of each breast piece. This can be slightly tricky on thinner pieces so be careful. Be sure not to cut all the way through the meat but rather just into one side so that the fillings will stay in. See photos below.
  2. Stuff each piece of chicken with ½ oz. of cheese and about 4 slices of pepperoni. Lightly season each piece with salt and pepper. Set the stuffed chicken aside.
  3. Preheat your oven to 350 degrees and line a baking sheet with aluminum foil. Begin to heat a large skillet with 6 Tbsp of vegetable oil over medium/high heat. Collect three shallow dishes and put the flour in one, the egg in another and the bread crumbs in the third. Beat the egg until it is an even consistency (adding a ½ tsp of water helps break it up).
  4. One by one, coat each piece of chicken in the flour, then the egg then the bread crumbs. Use your hands so that you can keep the open side of the pocket pinched closed and keep the fillings in. The flour helps the egg adhere and the egg keeps the bread crumbs in place. This is a basic bread coating.
  5. Test the oil in the skillet to see if it is hot enough by dropping a small pinch of bread crumbs in. The bread crumbs should sizzle and dance A LOT. It is very important that the oil is hot enough or else the breading will soak up a lot of oil and you’ll end up with some really greasy chicken!. Place all four pieces of chicken in the skillet and cook until it is golden brown and crispy on each side. This should take no more than 2-3 minutes.
  6. When you remove the chicken pieces from the skillet, transfer them to the baking sheet and place it in the oven. Finish baking the chicken (to cook the inside) for about 25 minutes (longer if you have larger pieces). Remove from the oven (check to make sure the chicken is cooked through) and serve immediately!
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