Twinkie Cupcakes

Twinkie Cupcakes 
1 box yellow cake mix, plus ingredients on back of box
1 small box sugar free/fat free instant French vanilla pudding mix
1 jar (7 oz) marshmallow fluff
1/2 cup butter
1/3 cup powdered sugar
1/2 tsp vanilla extract
1/4 tsp salt
2 teaspoons very hot water
Marshmallow Buttercream (recipe & ingredients follow)
1. Preheat oven to 350 degrees F. Line two muffin tins with about 20 paper liners. Set aside.
2. Prepare cake mix according to package directions, stirring the box of pudding mix into the cake batter to blend. Portion batter evenly among muffin cups, about 2/3 full, and bake for approx. 15-18 mins or until golden and a toothpick inserted in the center comes out clean. Cool completely, the core out the cupcake’s middles with a sharp, small paring knife, careful not to cut through the entire cupcake. Eat or discard centers.
3. First, dissolve the salt into the hot water and allow to cool. In the bowl of a stand mixer, beat together the marshmallow cream, butter, powdered sugar and vanilla extract until fluffy. Beat in the salt water. Mixture should be light but not as stiff as frosting.
4. Scoop filling into a resealable plastic bag, seal tight, and snip off a corner of the bag. Pipe the filling into each cored cupcake, filling just to the top. Refrigerate cupcakes while you prepare the frosting.
Marshmallow Buttercream
1 jar (7 oz) marshmallow fluff
2 sticks butter, softened
1 tsp vanilla extract
About 1 bag (32 oz) powdered sugar
1. In the bowl of a stand mixer, beat together the fluff, butter and vanilla until combined & creamy, about 2 mins. Gradually begin adding powdered sugar in, about one cup at a time, until frosting is light and fluffy.
2. Pipe frosting onto cooled cupcakes, careful to cover the filled center with frosting. Store frosted cupcakes airtight, preferably in the fridge. They’re super good cold!
These are some of the best cupcakes that anyone could taste.
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Pizza Balls

Pizza Ball

Ingredients:
3 cans of Pillsbury Buttermilk Buscuits
60 pepperoni slices
Block of cheese
1 beaten egg
Parmesan cheese
Italian Seasoning
Garlic Powder
1 jar pizza sauce

Directions:
Slice cheese into about 28 squares.  Flatten each biscuit and stack pepperoni and cheese on top.  Gather edges of biscuit and secure on top of the roll.  Line rolls in greased 9×13 pan.  Brush with beaten egg.  Sprinkle with parmesan cheese, Italian seasoning and garlic powder.  Bake at 425 degrees for 18-20 minutes.  Serve with warm pizza sauce for dipping.

Pan Seared Scallops with Bacon and Spinach

Good morning from beautiful Pensacola Florida!

Well fishing season is officially upon us, whoot whoot!!  So please be prepared for the fabulous recipes using fresh yellowfin tuna, blue wahoo and much more.  It won’t get much better than this ladies and gents.  I may even venture out on writing a blog on some of the best fishing gear and fashions while out on the open water.  So keep an eye out.

In my hometown, Scallop season is going to open up in about a month an a half which means some really yummy scallop recipes are about to head your way.  To start the Scallop trend here is a recipe for pan seared scallops with bacon and spinach.

Pan-Seared Scallops with Bacon and Spinach

Ingredients:
3 center-cut bacon slices
1 1/2 pounds jumbo sea scallops (about 12)
1/4 teaspoon plus 1/8 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 cup chopped onion
6 garlic cloves, sliced
12 ounces fresh baby spinach
4 lemon wedges (optional)

Preparation:
1.  Cook bacon in a large cast-iron skillet over medium-high heat until crisp.  Remove bacon from pan, reserving 1 tablespoon drippings in pan; coarsely chop and set bacon aside.  Increase heat to high.
2.  Pat scallops dry with paper towels.  Sprinkle scallops evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper.  Add scallops to drippings in pan; cook 2 1/2 minutes on each side or until done.  Transfer to a plate; keep warm.  Reduce heat to medium-high.  Add onion and garlic to pan; saute 3 minutes, stirring frequently.  Add half of spinach; cook 1 minute, stirring frequently.  Add remaining half of spinach; cook 2 minutes or just until wilted, stirring frequently.  Remove from heat; stir in remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Divide spinach mixture among 4 plates; top each serving evenly with crumbled bacon and 3 scallops. Serve immediately with lemon wedges, if desired.

I highly encourage the lemon wedges being added to this fabulous recipe.  Freshly squeezed lemons just add a little zest to fresh seafood.

xoxo, h

Perfect Baked Chicken Breasts

Hey y’all!
It’s been so long since I have posted anything and I am missing it dearly.  I have been beyond busy and life has been super crazy.  I am on a whirlwind roller coaster and I absolutely love it.

I have been testing out new Pinterest recipes and I intend on posting the ones that Ryan and I absolutely love.

Perfect Baked Chicken Breasts
Prep Time: 10 minutes
Cook Time: 20 minutes
Oven temp: 450 degrees F

Ingredients:
2 large chicken breasts, boneless and skinless preferred
Olive oil
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon paprika

Instructions:
1. Preheat oven to 450 degrees F.  Line a baking dish with foil
2. Spray or brush both sides of each chicken breast with olive oil, and sprinkle with the seasonings
3.  Bake uncovered for 10 minutes, flip to the other side and lightly spray/brush again with olive oil and bake for 8-10 more minutes, or until juices run clear when pierced with a fork.
4.  Transfer the baked chicken breasts to a platter.  Loosely cover with foil and allow to rest 5 minutes before serving.

I normally serve this with garlic bread and my favorite vegetable, brussels sprouts.  I love quick easy meals and this is one of them.

xoxo, h

Quinoa Salad with Chicken and Dried Apricots/Honey Yogurt Dressing

Quinoa Salad with Chicken and Dried Apricots
Makes: 4 servings
Prep: 20 minutes
Cook: 23-27 minutes

Ingredients:
1 1/3 cups reduced-sodium chicken broth
1/4 teaspoon salt
2/3 cup uncooked quinoa
1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves
1/2 cup dried apricots, thinly sliced
1/4 cup thinly sliced red onion
2 cups butter lettuce, torn
1/2 cup sliced almonds, toasted

Directions:
1. In a medium saucepan bring broth and salt to a boil.  Add quinoa.  Reduce heat and simmer, covered, for 15 minutes or until all liquid is absorbed.  Remove from heat.
2. Meanwhile, in a large skillet heat oil over medium-high heat.  Add chicken.  Cook 8-12 minutes or until chicken is 165 degrees (F), turning once halfway through cooking.  Slice chicken; cover and keep warm.
3. In a large bowl combine quinoa, apricots and onion.  Add Honey Yogurt Dressing.  Toss to combine.
4.  To serve, line a large serving platter with lettuce.  Top with quinoa mixture and sliced chicken.  Sprinkle with almonds.

Honey Yogurt Dressing

Ingredients:
1/4 cup plain yougurt
2 teaspoons lemon zest
2 tablespoons lemon juice
1 tablespoon honey
1 clove garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Directions:
In a small bowl whisk together.  Cover and chill up to 24 hours

Clementine Delights

On my weekly shopping visits to Publix (southern grocery store), I always pick up the ‘Publix Family Style’ magazine.  It’s right in the front by the sales ad and the best part is that it is 100% free.  In this magazine there are always great cooking tips and tricks and of course the best part, new recipes to try.  New recipes are either a hit or a miss between my boyfriend and I.  There are two specific recipes that I am going to share for my fellow bloggers who may not be able to access a Publix in their hometown.  Clementines are a big hit in the south during winter, I’m not quite sure what it is but they are juicy and delicious.  These two recipes have to do with, you guessed it, Clementines.

Clementine-And-Honey-Glazed Pork Chops

Makes: 4 Servings
Prep: 15 minutes
Marinate: 2 to 24 hours
Broil: 9 to 11 minutes

Ingredients:
6 Clementines, divided
1/2 cup honey
1/4 cup white wine vinegar
2 tablespoons chopped fresh rosemary
1/2 teaspoon salt, divided
1/4 teaspoon ground black pepper, divided
4 8-ounce bone-in pork chops cut 1 inch thick

Directions:
1. Zest, then juice 3 clementines. (You should have 1 tablespoon zest and 6 tablespoons juice.)  In a medium bowl combine clementine zest, juice, honey, vinegar, rosemary, 1/4 teaspoon salt and 1/8 teaspoon pepper.2. Place pork chops in a resealable plastic bag set in a shallow dish. Pour honey mixture over pork chops. Seal bag and turn to coat. Marinate in the refrigerator 2 to 24 hours.
3. Preheat broiler. Remove pork from marinade. Transfer marinade to a small saucepan; set aside. Quarter the remaining 3 clementines.
4. Place the pork chops on the rack of an unheated broiler pan. Season both sides of the pork chops with 1/4 teaspoon salt and 1/8 teaspoon pepper.
5. Broil 3 to 4 inches from the heat about 4 minutes or until the glaze darkens and any exposed parts of the pork chops turn brown. Turn over pork chops and add the clementine quarters to the pan. Broil 5 to 7 minutes more or until pork registers 145 degrees F on an instant-read themselves.
6. Meanwhile, heat reserved marinade over medium-high heat until boiling. Reduce heat. Simmer, uncovered, about 8 minutes or until reduced by half.
7. To serve, spoon honey reduction over pork chops and broiled clementines.

A meal is not complete without dessert.

Dark-Chocolate-Dipped Clementines

Makes: 54 segments
Start to Finish: 15 minutes

Ingredients:
6 clementines
4 ounces dark chocolate, chopped
1 tablespoon shortening
1 tablespoon finely chopped crystallized ginger

Directions:
1. Line a large baking sheet with waxed paper; set aside. Peel and segment clementines.
2. In a small heavy saucepan heat and stir chocolate and shortening over low heat until melted and smooth. Dip clementine pieces halfway into chocolate, letting excess drip off. Place on the prepared baking sheet. While still warm, sprinkle with ginger. Let stand until set. Cover and chill up to 24 hours.

Don’t forget to comment with how you like these recipes and to tell me your favorite recipes.
XOXO, H

54 Crazy Thoughts A Girl Has When A Guy Isn’t Texting Her Back

We, as girls, have all had some crazy thoughts to why her man is not texting them back.  Don’t deny it, it happens to the best of us.

1. He’s definitely ignoring me on purpose.
2. Who is he f*cking?!
3. Maybe he didn’t get my message?4. Maybe he lost his phone?
5. Nope, he just like a picture on Instagram – he definitely has his phone.
6. Is it because I’m ugly?
7. I’m better looking than he is, WTF!
8. Maybe he’s playing hard to get?
9. Maybe I should?
10. Nah, where’s the fun in that?
11. What about a Snapchat to get his attention?
12. Why are his three best friends on Snapchat girls?!
13. He’s definitely seeing other people.
14. I wonder which one of these girls he’s slept with.
15. Maybe he’s taking a nap?
16. Should I take a nap?
17. Maybe if I do then I will wake up to a response.
18. Did I come on too strong?
19. …Or not strong enough?
20. He hates me.
21. Why does this always happen?
22. Most people have their phones in their hands 24/7.
23. I know he saw it.
24. It’s 2014 – my message clearly got delivered, it even says it!!!
25. Am I too intimidating?
26. Again – who else is he sleeping with?!
27. Maybe he’s in the shower?
28. Who takes this long to shower?
29. I guess I do… but I’m a girl!
30. Maybe he’s jerking off?
31. But I could be doing that for him.
32. I wonder if he’s thinking of me naked.
33. Doubt it, then he’d definitely be responding.
34. Assh*le!
35. Maybe he’s on the phone?
36. What bitch is he calling?
37. Probably that girl who just wrote on his Facebook.
38. She’s not even that pretty.
39. OK, fine, she’s actually really hot.
40. He could be at the gym.
41. Sh*t, should I go to the gym?
42. Why couldn’t we just work each other out? It’s so much more fun…
43. Who exercises when it’s 28 degrees outside?!
44. Maybe he’s just doing work?
45. Should I call him?
46. Maybe I should do a casual walk-by-his-place-to-see-if-he’s-home?
47. Damn it, it’s raining; screw that.
48. Wow, I sound crazy.
49. Oh well, it happens to the best of us, doesn’t it?
50. WTF is going on?
51. I thought we had a great time the other night?
52. I guess I was the only one who thought so?
53. Whatever, he lost his chance; I’m over it.
54. OMG!! HE JUST RESPONDED!!!

Yes, ladies we all have this thought process.  We can’t deny it for one second.  We’re human though so it is natural.