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Easy Back To School Cupcakes

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Easy Back To School Cupcakes

Are you ready to make some Easy Back To School Cupcakes? These cupcakes are so easy and fun.

I can not believe my grandkids go back to school in a week. Where did summer go? Seems we haven’t had nearly enough swim days at grammas.  Summers are way too short here in Ohio. My 2 oldest grandsons are going to second grade.  WOW! Seems they should still be wearing diapers. The twins are at home with their GiGi (their other grandma) for one more school year. They are anxious to go to kindergarten. 

single cupcake

The grandkids love to come to grandmas in hopes of not only going in the pool and playing in the playroom but catching grandma baking.

They all love to catch me making my Soft Oatmeal Raisin Cookies or maybe my Peanut Butter Cheesecake Brownies.

Hopefully, they will be excited when they come over and see that I made them these Easy Back To School Cupcakes.

The cupcakes are so cute, they look like an apple for the teachers.

How To Make Easy Back To School Cupcakes:

Making these cupcakes are so easy.  You will need a boxed cake mix of choice with the required ingredients (usually oil, eggs, water). I used Betty Crocker Super Moist Chocolate.  Your favorite buttercream frosting, homemade or a tub from the grocery store. Food coloring, a tube  of green icing for stems and I used chocolate frosting from a tub and shaped it as a stem

cupcakes in process

cupcakes in pan

Print Recipe

Easy Back To School Cupcakes

Cupcakes with Buttercream Frosting -apple
Course: Dessert, Snack
Cuisine: American

Equipment

  • Electric Mixer
  • OVEN

Ingredients

  • 1 cake mix I used super moist chocolate
  • oil as directed on box
  • eggs as directed on box
  • water as directed on box
  • a small amount of chocolate frosting I bought a can at the grocery Betty Crocker
  • Butter Cream Frosting your favorite recipe or store-bought
  • food coloring red and a small amount of green or you can use a tube of green for the leaves

Instructions

  • Make Cake as instructed on the box,
  • Spoon into 24 regular-sized paper-lined muffin cups, bake as directed as on box for cupcakes
  • Cool completely
  • For Frosting Use Your Favorite Butter Cream recipe
  • Set a small bit aside and tint green or use tube - tint the rest red
  • Frost the cupcakes red, make your stem out of chocolate frosting or a small piece of chocolate or tootsie roll can be used. Put the stem in the center of cupcake and pipe leaves around with green icing
  • Enjoy!

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Pumpkin White Chocolate Chip Cookies

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Pumpkin Cookies on plate Pumpkin White Chocolate Chip Cookies are so yummy and easy to throw together. They are soft and chewy and full of flavor.

Pumpkin White Chocolate Chip Cookies

White chocolate chips have become my new addiction. Ha Ha which is really odd because I never liked white chocolate until recently. Soon everywhere will be flooded with pumpkin everything. I mean it is the middle of August right? I’m anxious to drink pumpkin coffees and lattes and pumpkin pie. I am not however anxious to let go of summer.  Summer is my favorite season. I hope to retire somewhere that is warm year-round. San Diego is my first choice. We lived there for years, my husband was raised there and he still has siblings and their families there. It is kind of home to me. For the moment though my children and grandchildren and my husband’s job is here in Cincinnati so its where we call home.

Now back to pumpkins, these  PumpkinWhite Chocolate Chip Cookies are delicious and pretty easy to make.  You will need -brown sugar, white sugar, butter, vanilla extract, pumpkin puree, salt, cinnamon, pumpkin pie spice, baking soda, flour, and white chocolate chips.

If you aren’t a fan of pumpkin but are looking for a good cookie or brownie recipe:

Peanut Butter Cheesecake Brownies

Soft Oatmeal Raisin Cookies

Are both great options. I hope to do a lot of different cookie and pie recipes over the Holidays so be sure to check back, Add your email at the top of the page to get notified when I post new recipes.

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Pumpkin White Chocolate Chip Cookies

pumpkin cookies

pumpkin cookies

How To Make Pumpkin White Chocolate Chip Cookies :

Print Recipe

Pumpkin White Chocolate Chip Cookies

Pumpkin white chocolate chips, soft and chewy
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Keyword: cookies
Servings: 18 cookies

Equipment

  • EQUIPMENT NEEDED
  • Electric Mixer
  • OVEN
  • BAKING SHEET

Ingredients

  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 cup butter softened
  • 1 tsp vanilla extract
  • 3/4 cup pumpkin puree
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp baking soda
  • 1 1/2 cups all-purpose flour
  • 3/4 cups white chocolate chips

Instructions

  • 1.PREHEAT OVEN TO 375°
  • 2. In a Mixing Bowl Cream Together Sugars, Butter and Vanilla
  • 3. Add The Pumpkin Puree and Mix Well, add all Spices, Add Flour, Mix Well
  • 4. Fold in White Chocolate Chips
  • 5. Drop Batter by Tablespoons on Non-Stick Baking Sheet or Or Baking Matt. Flatten Slightly
    With Fork or Palm of Hand.
  • 6. Bake 8-10 Minutes at 375°
  • 7. Serve Warm or Allow to Cool and Store in Airtight Container

 

 

 

Zucchini Nut Bread (Keto Friendly)

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Zucchini Nut BreadZucchini Nut Bread (Keto Friendly)

 This Zucchini Nut Bread is Keto Friendly and tastes great. I have tried and shared a few of our keto recipesBuffalo Chicken Tenders, CrockPot Creamy Mushroom Chicken and Creamy Garlic Parmesan Mushrooms. Now I am trying to branch out and try some bread and desserts.  Zucchini Nut Bread was fairly easy to make and my family loved it.

Zuchchini bread with butter

zucchini bread loaf

I will always remember being a little girl and our neighbor coming over and giving my mother a recipe for Zucchini Bread.  Every one of my siblings and I said zucchini bread? That’s gross.

However, when she made said zucchini bread our tune changed in a hurry.  From that point forward we all loved it. In fact, we used to shred zucchini in the summer and freeze it. That allowed my mother to make it over the holidays and throughout the winter. After we were all grown  I remember my sister bringing this family zucchini bread recipe to a thanksgiving I hosted. Both my husband’s family and mine were there.  Guess what happened? My husband and his brothers said zucchini bread? That sounds gross haha.  Needless to say, they were hooked and couldn’t quit raving about Dixie’s zucchini nut bread.

When I started looking for keto recipes for bread, I realized I had zucchini in the refrigerator that needed to be used.  Let the recipe search begin. I found several so took a little bit of each one.

To make this Zucchini Nut Bread you will need zucchini, eggs, butter, coconut oil, stevia or sweetener of choice.  In addition, you will need brown Truvia or stevia, vanilla extract, maple extract (or I subbed sugar-free maple syrup) almond flour, coconut flour, salt, baking powder, xanthan gum, baking soda, cinnamon, and walnuts. It looks like a lot of ingredients but they all throw together fairly quickly.

raw zucchiniZucchini Nut Bread

Zucchini Nut Bread

out of the ovenIf you are looking for more information on the keto diet, there are some great websites out there. One that we found good information is 

https://www.healthline.com/nutrition/ketogenic-diet-101

Print Recipe

Zucchini Nut Bread (keto friendly)

zucchini bread with nuts
Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
Course: Snack
Cuisine: American
Keyword: zucchini,
Servings: 12 slices

Ingredients

  • 1/2 Cup Butter melted
  • 1/2 Cup Coconut Oil
  • 1/2 Cup Brown Stevia or sweetener of choice
  • 1/2 Cup White Stevia or sweetener of choice
  • 1 tsp vanilla extract
  • 1/2 tsp maple extract (I substituted sugar free maple syrup)
  • 1 Cup Almond Flour I use fine ground
  • 1/2 Cup Coconut Flour
  • 1/2 tsp Himalayan Pink Salt
  • 2 tsp Baking Powder
  • 1/2 tsp Xanthan Gum
  • 1/2 tsp Baking Soda
  • 2 tsps Cinnamon
  • 1 Cup Zucchini
  • 1 Cup Walnuts chopped

Instructions

  • 1. Preheat Oven To 325°
  • 2. Line a loaf pan with parchment paper -spray lightly with non-stick spray
  • 3. In a large bowl -beat eggs, add melted butter, coconut oil, sweeteners, and extracts -
    blend well
  • 4. In a separate bowl- Add Almond and coconut flours, salt, baking powder/soda,
    xanthan gum, and cinnamon -whisk well until there are no clumps
  • 5. Add dry ingredients into wet, mix well.
  • 6. Stir in nuts and zucchini
  • 7. Spread evenly into the loaf pan, tap on the counter a couple of times to release any air
    pockets
  • 8. Bake on the middle rack for 60-70 minutes.
  • 9. Let cool for 20-30 minutes before slicing

Notes

Some other great add in options are sugar free chocolate chips, cream cheese swirl -in ,pecans . If you arent counting carbs ,raisins or cranberries are fantastic add ins.
Nutrition is per serving 
Serving Size - 1 Slice
Calories -220  Carbohydrates 19g  Fiber 4g Protein 6g  Fat 19g (Sugar Alchohols are 12g)
Net Carbs 3 g per slice
 
Nutrition figured to the best of my ability -not guaranteed
 

 

Moms Classic Macaroni Salad With Egg

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Moms Classic Macaroni Salad With Egg

 

To say my mother is famous for her macaroni salad would be an understatement. Moms Classic Macaroni Salad with Egg was and is everyone in the families favorite. 

This classic version of macaroni salad is always a hit.

 

 

There was always a running joke amongst my siblings,  my cousins and myself. When our mothers were getting together to plan a picnic. We all knew that the plan would always be the same Ha Ha.

My mother would bring her famous Moms Classic Macaroni with Egg, her sister Joyce would bring her also very delicious potato salad and her sister Jeanne would bring her yummy coleslaw.  They really just wanted to get together and visit. 

 

 

I think everyone is usually fond of whatever they grew up on. Moms Classic Macaroni Salad with Egg is definitely one of those things that I will always think of in my childhood memories.

It was at every picnic or party. Luckily I have been able to pass that tradition on to my children. They all love macaroni salad. My son told his wife when they got married – my mother taught me to cook 2 things -macaroni salad and Spaghetti (I’m sure that recipe will make the blog before long.)

Moms Classic Macaroni Salad with Egg is very simple and quick to make. All you will need to make this recipe are things you probably have in your cupboard and refrigerator.  You will need elbow macaroni, eggs, celery, cucumber, pickles, onion, mustard,  miracle whip, and paprika and green onions for garnish.

 

Print Recipe

Moms Classic Macaroni Salad with Egg

Macaroni,egg fresh veggies with miracle whip and mustard
Prep Time20 mins
Cook Time10 mins
15 mins
Total Time45 mins
Course: Salad
Cuisine: American, BBQ
Keyword: macaroni

Ingredients

  • 1 8 oz box Elbow Macaroni
  • 4-5 large Eggs
  • 1/2 large Red onion-diced
  • 1/2 cup chopped celery
  • 1/2 cup chopped cucumber
  • 1/2 cup chopped dill pickles
  • 1 cup miracle whip
  • 3 Tbsp Yellow Mustard
  • 1/2 tsp paprika
  • 3 tbsp chopped green onions

Instructions

  • Cook Macaroni as instructed on box ,rinse and cool in fridge for 15-20 minutes
    Hard boil eggs and cool as well
  • Pour your macaroni a large mixing bowl dice eggs (saving one for garnish if you'd like) and add to macaroni
  • Add half of your diced veggies-onion ,cucumber,celery and pickles
  • Stir in half of the miracle whip and add your mustard
  • Slowly stir in the rest of your veggies making sure everything is well mixed
  • Top with paprika ,sliced egg and green onions
  • Ready to serve
  1. Can I substitute Mayonaise?- Of course, you can if that’s your preference.  I grew up a miracle girl all the way

       2. How long will macaroni salad keep?- Stored in an airtight container in the refrigerator it will keep for 3-4 days

       3. Can I add meat or veggies?-Absolutely you can?  Many add Tuna or peas. It’s just not my mom’s macaroni salad to me if you add those things. 

 

 

 

Red White And Blue Jello Cheese Cake Parfaits

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Red White and Blue Jello Cheese Cake Parfaits

Look at this adorable 4th of July  Red White and Blue Jello Cheesecake Parfaits. They have jello, cream cheese, whipped cream, and blueberries.  Oh and of course a cherry of course.

 

I know I am a little late in posting these.  Most people plan a little more ahead than I do Ha Ha.  However, I decided at the last minute that I’m gonna have a barbeque and pool party.

 

I wasn’t sure if I should plan anything because our weather has been crazy this year.  It has been raining nonstop. Mother Nature has had me thinking that I live in Seattle, not  Ohio.

Seems as though Summer has finally arrived. The forecast looks sunny and hot for the 4th of July. A great day for enjoying the pool, Barbequing with friends and family and maybe ending with some fireworks. My grandkids are so excited they love when they get to come to grammas and use the pool and play with cousins.

 

So on to the menu, of course, we will have the usuals, hot dogs, hamburgers and Moms Classic Macaroni Salad. I wanted to make something festive and cute. These patriotic Red White and Blue Cheesecake Parfaits are perfect.  I know everyone is going to love them.  I thought I should share them. If you are looking for a last minute dessert to take to a pot luck or barbeque this might just do the trick.  They are easy to make and have simple ingredients. I used large plastic cups but if you are looking to feed a big crowd you may want to use smaller cups.    To make this recipe you will need blueberry jello, lemon jello, cream cheese, whipped topping (cool whip) cherry or any red jello (raspberry, strawberry) and blueberries, cherries or strawberries for garnish if you choose.

 

Can you use a large baking dish(9 x 13) and cut into individual pieces later ?-  Absolutely

Can you use a large compote dish and serve with a spoon – I think that would work great.

Could you switch up the flavors or colors of the jello for different occasions – yes you can.

Always keep refrigerated except well serving. Will keep up to a week in airtight container

 

Print Recipe

Red White and Blue Jello Cheesecake Parfaits

An Easy festive dessert for the 4th of July with Jello and cream cheese
3 hrs
Course: Dessert
Cuisine: American
Keyword: Jello

Ingredients

  • 2 3.5 oz Blueberry jello
  • 1 3.5 Lemon Jello
  • 1 8 oz brick Cream Cheese
  • 8 oz whipped topping (cool whip)
  • 2 3.5 oz Cherry Jello or red jello of choice
  • Marciano cherries optional
  • Blueberries optional

Instructions

  • Prepare Blueberry Jello as instructed on box -pour in to cups and place into refrigerator for an hr or until firm.
  • Prepare lemon flavored jello using 1 cup of boiling water . Beat cream cheese slightly and then add lemon jello . Beat jello and cream cheese until smooth. Set aside and let cool to room temperature.
  • Once cream cheese mixture has cooled ,fold in whipped topping until thoroughly mixed together . Pour this mixture over the firm set blue jello . Refrigerate until this layer firms up -approx an hour..
  • Prepare the cherry or other red jello as directed on box. pour over the set lemon layer and return to refrigerator until the final layer is firm.
  • Top with whipped topping , a cherry and a few blueberries- Enjoy !

 

 

 

 

 

 

 

 

 

 

Buffalo Chicken Tenders

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Buffalo Chicken Tenders

 

These Buffalo Chicken Tenders are so good. They are low carb, keto-friendly and so quick and easy. A great weeknight meal.

Buffalo Chicken Tenders are my definite go to meal.  We  eat them all the time .  In the past I  always made them with french fries or onion rings  or sometimes cut  up on a salad. Buffalo Chicken Tenders  would also be great paired with my Creamy Coleslaw with Bacon . My husband was so happy when I discovered this recipe because now we could make our favorite quick meal again. Finding this low carb method of making Buffalo Chicken Tenders was a game changer.

 

 The secret to making Buffalo Chicken Tenders and sticking to a low carb life style is the  pork rinds.  Although they are great even if not eating low carb or keto.

Prior to starting my low carb journey ,  I was never a fan of pork rinds  . However I am finding they are great to use as breading on many things.  Just  throw them in a blender or I personally use my ninja and grind them up. Or you can also crush them with your hands in the bag if you don’t have a blender.  My personal favorites are the hot and spicy , you start off with a kick  to the Buffalo Chicken Tenders before you even add the sauce.  I also love the salt and vinegar pork rinds just for a snack when I am craving a salty snack like chips. They are sometimes harder to find though.

This Recipe for Buffalo Chicken Tenders is packed full of flavor.  I used a variety of ingredients including , pork rinds garlic powder  , red cayenne pepper , onion powder , salt, pepper and some hot sauce.  All adding to the tremendous flavor of  dish.

Personally I love to use a lot of spices in my recipes because not only do they add a lot of flavor , they also add health benefits.  Garlic powder is known to  help lower blood pressure , lower cholesterol and is an anti-inflammatory. Also Helps boost your immune system. Onion powder is known to benefit heart health  and is loaded with antioxidants.

 So lets get started making these delicious Buffalo Chicken Tenders. You will need boneless skinless chicken breasts cut in to thirds , or  buy the pre-cut tenders from the grocers freezer.

 Also  needed  pork rinds , paprika,garlic powder, onion powder ,black pepper,ground cayenne pepper, hot sauce , mayonnaise, eggs , and butter.

 

Print Recipe

Buffalo Chicken Tenders

Quick Easy Low carb version of Buffalo Chicken Tenders
Course: Main Course
Cuisine: American
Keyword: Chicken

Ingredients

  • 6-8 Boneless Tenders
  • 2.5 Cups finely crushed pork rinds I use hot and spicy
  • 2 tsp paprika
  • 1 tsp garlic powder more or less to taste
  • 1/2 tsp salt
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper less if you dont like them HOT
  • 3/4 cup hot sauce (divided) I use Franks
  • 1/4 cup mayonnaise
  • 2 eggs
  • 2 tbsp butter (I use salted but personal preference)
  • Ranch or Blue Cheese optional
  • chives optional

Instructions

  • Preheat oven to 425° degrees
  • Pat chicken dry using paper towels
  • In a small bowl whisk together crushed pork rinds, paprika,garlic powder,salt,onion powder, pepper and cayenne pepper. Transfer half of the dry ingredients to a shallow dish (pie dish works great) . Put other half a side for later.
  • In a separate mixing bowl whisk together 2 tbsp hot sauce , mayonnaise and eggs. One at a time dip the tenders into the egg mixture then dredge chicken in to dry mixture. Flipping chicken over multiple times until completely covered. Transfer breaded chicken to baking pan lined with parchment paper. After first half of dry ingredients have been used transfer remaining dry ingredients. This is done to avoid the dry ingredients getting clumped together after coming in contact with the egg mixture. Continue to breading chicken tenders.
  • Bake tenders for 25-30 minutes or until internal temp of 165°
  • well chicken is baking - In a medium sauce pan over medium heat stir butter into hot sauce until melted and hot. ( or use your favorite bottled buffalo sauce ) I love sweet baby rays. Toss tenders in sauce until fully coated. Serve with ranch, blue cheese and chives on the side. Celery is also always a good option.