Easy Candy Corn Bark Recipe

Easy Candy Corn Bark Recipe

Just three ingredients (well four counting wax paper) and three steps will give you a perfect, easy dessert for your family and friends!

Ingredients

1 box vanilla Candyquick white chocolate package
1 Cup candy corn candy
Orange and white sprinkles (as many as you want)
Wax paper

candy corn bark 1Directions

Cover a cookie sheet with wax paper and set aside.
Melt chocolate according to package.
Pour over wax paper and spread out with rubber spatula until it is 1/8” thick.

process 1
Place candy corn pieces randomly onto the white chocolate.
Lastly, sprinkle the sprinkles all over the chocolate and press down a little on the candy corn so that they don’t fall off when chocolate has hardened.
Refrigerate for 30 minutes.

Now for the really fun part! Once the chocolate is all the way hardened it’s ready to be broken into pieces.  And everyone can eat!

Candy Corn Bark
Author: 
Recipe type: Dessert
 
Ingredients
  • 1 box vanilla Candyquick white chocolate package
  • 1 C candy corn candy
  • 1 T orange and white sprinkles
  • Wax paper
Instructions
  1. Cover a cookie sheet with wax paper and set aside.
  2. Melt chocolate according to package.
  3. Pour over wax paper and spread out with rubber spatula until it is ⅛” thick.
  4. Place candy corn pieces randomly onto the white chocolate.
  5. Lastly, sprinkle the sprinkles all over the chocolate and press down a little on the candy corn so that they don’t fall off when chocolate has hardened.
  6. Refrigerate for 30 minutes.
  7. Now for the really fun part! Once the chocolate is all the way hardened it’s ready to be broken into pieces.

 

It is important to note that this blog accepts forms of cash advertising, sponsorships, paid insertions, or other forms of compensation. The compensation received will never influence the content, topics or posts made in this blog. All opinions stated in this blog belong to its author and no one else. I will only endorse products, companies, and services that I have found worthy of my time and opinion. A Frugal Chick is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to www.amazon.com.


Halloween Rocky Road Brownies

Halloween Rocky Road Brownies are perfect for a family Halloween event!

Halloween Rocky Road Brownies

Looking for something fun to take to a Halloween Party?

Halloween Rocky Road Sideways Picture with URL

Or something easy the kids can help with?

Rocky Road Halloween Bars Up and Down with URL

These Halloween Rocky Road Brownies would be perfect!

Ingredients:

1 box/bag brownie mix (or make from scratch).  The topping is going to be rich and gooey so I recommend some brownies that have that same consistency.
Water, oil and egg as recommended by the brownie mix.
1 – 1.5 cups of mini marshmallows
8 oz semi-sweet chocolate chips
¾ cup chopped nuts (we have used peanuts and almonds but walnuts would also be good)
Violet and Orange Color Mist by Wilton (1.5 oz)
Wilton Vibrant Green Melting Candy (12 oz)
Aluminum Foil
Small resealable freezer bag

Directions:

Step One: Prepare brownies according to package (or make from scratch).  Feel free to add some of the chocolate chips to the mix if it doesn’t already have a filling of some sort.

Halloween Rocky Road Color Picture with URLStep Two: While brownies are in the oven, spray the marshmallows the colors you prefer. This can get messy so take the aluminum foil and form a bowl like container.  When you spray the color won’t spread as far and it will be easier to get an even coating.  Set aside to dry.

Step Three: Combine chocolate chips, nuts and dry marshmallows in a bowl

Step Four: When brownies are finished pull from oven.  IMMEDIATELY dump mix from the bowl onto the top of the still warm brownies.  Spread it out.  Allow the brownies to cool completely- as they do the chocolate and marshmallows will melt on the top.

Step Five: Once brownies are cool put a handful or two of the Wilton Vibrant Green Melting Candy in the freezer bag. Put in microwave for one minute.  After one minute take out, mush contents with your hands (it will be warm).  If everything is not melted continue to heat at one minute intervals until the consistency is even.

Step Six: Clip off the corner of the bag with scissors and spread over the top of the brownies.

Step Seven: Cut, serve and enjoy!

 

Halloween Rocky Road With URL Sideways

Halloween Rocky Road Brownies
Author: 
Recipe type: Dessert
Cuisine: Halloween
 
Ingredients
  • 1 box/bag brownie mix. The topping is going to be rich and gooey so I recommend some brownies that have that same consistency.
  • Water, oil and egg as recommended by the brownie mix.
  • 1 – 1.5 cups of mini marshmallows
  • 8 oz semi-sweet chocolate chips
  • ¾ cup chopped nuts (we have used peanuts and almonds but walnuts would also be good)
  • Purple and Yellow Color Mist by Wilton (1.5 oz)
  • Wilton Vibrant Green Melting Candy (12 oz)
  • Aluminum Foil
  • Small resealable freezer bag
Instructions
  1. Step One: Prepare brownies according to package (or make from scratch). Feel free to add some of the chocolate chips to the mix if it doesn’t already have a filling of some sort.
  2. Step Two: While brownies are in the oven, spray the marshmallows the colors you prefer. This can get messy so take the aluminum foil and form a bowl like container. When you spray the color won’t spread as far and it will be easier to get an even coating. Set aside to dry.
  3. Step Three: Combine chocolate chips, nuts and dry marshmallows in a bowl
  4. Step Four: When brownies are finished pull from oven. IMMEDIATELY dump mix from the bowl onto the top of the still warm brownies. Spread it out. Allow the brownies to cool completely- as they do the chocolate and marshmallows will melt on the top.
  5. Step Five: Once brownies are cool put a handful or two of the Wilton Vibrant Green Melting Candy in the freezer bag. Put in microwave for one minute. After one minute take out, mush contents with your hands (it will be warm). If everything is not melted continue to heat at one minute intervals until the consistency is even.
  6. Step Six: Clip off the corner of the bag with scissors and spread over the top of the brownies.
  7. Step Seven: Cut, serve and enjoy!

 

It is important to note that this blog accepts forms of cash advertising, sponsorships, paid insertions, or other forms of compensation. The compensation received will never influence the content, topics or posts made in this blog. All opinions stated in this blog belong to its author and no one else. I will only endorse products, companies, and services that I have found worthy of my time and opinion. A Frugal Chick is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to www.amazon.com.


Easy Rocky Road Brownies

Untitled design (9)

Remember old-fashioned rocky road ice cream? Get that same delicious chocolate, marshmallow and peanut taste all on a rich, fudgy brownie.

Ingredients:

1 box/bag brownie mix.  The topping is going to be rich and gooey so I recommend some brownies that have that same consistency.

Water, oil and egg as recommended by the brownie mix

1 – 1.5 cups of mini marshmallows

8 oz semi-sweet chocolate chips

¾ cup chopped nuts (we have used peanuts and almonds but walnuts would also be good)

Directions:

  1. Prepare brownies according to package (or make from scratch).  Feel free to add some of the chocolate chips to the mix if it doesn’t already have a filling of some sort.
  2. Combine chocolate chips, nuts and dry marshmallows in a bowl
  3. When brownies are finished pull from oven. IMMEDIATELY dump mix from the bowl onto the top of the still warm brownies.  Spread it out.  Allow the brownies to cool completely- as they do the chocolate and marshmallows will melt on the top.
  4. Cut and serve!

If you don’t have time for the brownies to melt the topping you can just put the pan back in the warm oven.  This will melt them but they won’t be as fluffy on the top as they are in the picture.  They still taste just as good though!

Easy Rocky Road Brownies
Author: 
Recipe type: Dessert
 
Ingredients
  • 1 box/bag brownie mix. The topping is going to be rich and gooey so I recommend some brownies that have that same consistency.
  • Water, oil and egg as recommended by the brownie mix
  • 1 – 1.5 cups of mini marshmallows
  • 8 oz semi-sweet chocolate chips
  • ¾ cup chopped nuts (we have used peanuts and almonds but walnuts would also be good)
Instructions
  1. Prepare brownies according to package (or make from scratch). Feel free to add some of the chocolate chips to the mix if it doesn’t already have a filling of some sort.
  2. Combine chocolate chips, nuts and dry marshmallows in a bowl
  3. When brownies are finished pull from oven. IMMEDIATELY dump mix from the bowl onto the top of the still warm brownies. Spread it out. Allow the brownies to cool completely- as they do the chocolate and marshmallows will melt on the top.
  4. Cut and serve!

 

It is important to note that this blog accepts forms of cash advertising, sponsorships, paid insertions, or other forms of compensation. The compensation received will never influence the content, topics or posts made in this blog. All opinions stated in this blog belong to its author and no one else. I will only endorse products, companies, and services that I have found worthy of my time and opinion. A Frugal Chick is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to www.amazon.com.


Easy Vegetable Lasagna Recipe

Like this Easy Vegetable Lasagna Recipe?  Check out this Strawberry Rhubard Cobbler Recipe!

Easy Vegetable Lasagna Recipe

This lasagna has become a favorite in my house and it freezes really well.  Since I am still slow at cutting up veggies I like to make two of these at a time and then throw one in the freezer to reheat later.

Yields: 12 servings

Prep Time: 30 minutes | Bake Time: 40 minutes

Mushrooms with URLIngredients:

1 (16 oz.) package lasagna noodles

8 oz. fresh mushrooms, sliced

1 large zucchini, cut in half (lengthwise) and sliced

¾ cup green bell pepper, chopped

¾ cup onion, chopped

3 cloves garlic, minced

2 tablespoons olive oil

2 (24 oz.) jars pasta sauce

1 teaspoon dried basil

1 (15 oz) container part-skim ricotta cheese

4 cups shredded mozzarella cheese

2 eggs

½ cup grated Parmesan cheese

Lasagna Layers with URLDirections:

  1. Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water and drain.
  2. Add olive oil to a large saucepan on medium-high heat. Stir in mushrooms, green peppers, zucchini, onion and garlic and allow to cook for 3-4 minutes. Stir in pasta sauce and dried basil; bring to a boil. Reduce heat, and simmer 15 minutes.
  3. Mix together ricotta, 2 cups mozzarella cheese, Parmesan cheese, and eggs.
  4. Preheat oven to 350 degrees F and grease a 9×13 inch dish. Spread 1 cup pasta sauce into the bottom of the baking dish. Layer lasagna noodles, ricotta mix, and sauce (in that order). Repeat layering, and top with remaining 2 cups mozzarella cheese.
  5. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

Finished layers with URL

Easy Vegetable Lasagna Recipe
Author: 
Recipe type: Main Dish
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 (16 oz.) package lasagna noodles
  • 8 oz. fresh mushrooms, sliced
  • 1 large zucchini, cut in half (lengthwise) and sliced
  • ¾ cup green bell pepper, chopped
  • ¾ cup onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 (24 oz.) jars pasta sauce
  • 1 teaspoon dried basil
  • 1 (15 oz) container part-skim ricotta cheese
  • 4 cups shredded mozzarella cheese
  • 2 eggs
  • ½ cup grated Parmesan cheese
Instructions
  1. Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water and drain.
  2. Add olive oil to a large saucepan on medium-high heat. Stir in mushrooms, green peppers, zucchini, onion and garlic and allow to cook for 3-4 minutes. Stir in pasta sauce and dried basil; bring to a boil. Reduce heat, and simmer 15 minutes.
  3. Mix together ricotta, 2 cups mozzarella cheese, Parmesan cheese, and eggs.
  4. Preheat oven to 350 degrees F and grease a 9x13 inch dish. Spread 1 cup pasta sauce into the bottom of the baking dish. Layer lasagna noodles, ricotta mix, and sauce (in that order). Repeat layering, and top with remaining 2 cups mozzarella cheese.
  5. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

 

It is important to note that this blog accepts forms of cash advertising, sponsorships, paid insertions, or other forms of compensation. The compensation received will never influence the content, topics or posts made in this blog. All opinions stated in this blog belong to its author and no one else. I will only endorse products, companies, and services that I have found worthy of my time and opinion. A Frugal Chick is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to www.amazon.com.


Buffalo Chicken Open Faced Mini Pies Recipe #NaturallyFresh

Disclosure: This post is part of the blogger program by Naturally Fresh® and The Motherhood, who compensated me for my time and the development of this recipe. Opinions, experiences and photos shared here are my own, and I hope you enjoy them.

Buffalo Chicken Open Faced Mini Pies

If you are having friends over to watch the Big Game (or really for any reason at all) check out this amazing recipe.  I took these to a dinner with some girlfriends and they gobbled them right up.

Buffalo Chicken Open Faced Mini Pies

Buffalo Chicken Open Faced Mini Pies make a delicious meal or an amazing appetizer!  Super easy to make with a buttery shell and creamy texture.

I knew I wanted to try something Buffalo Chicken but with more flavor. When I was at the store I picked up some Naturally Fresh® dressing.  I got the Classic Ranch and Lite Bleu Cheese which also happened to be on sale at my local Kroger.  (They have a great app if you want to see where you can find them near you!)  I love that they keep them in the refrigerated section- there are no artificial flavors, colors or preservatives!

DSC01621_edited_edited [Read more…]

It is important to note that this blog accepts forms of cash advertising, sponsorships, paid insertions, or other forms of compensation. The compensation received will never influence the content, topics or posts made in this blog. All opinions stated in this blog belong to its author and no one else. I will only endorse products, companies, and services that I have found worthy of my time and opinion. A Frugal Chick is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to www.amazon.com.


Macaroni N Cheese Recipe (With Bacon and Broccoli)

Excited about this Macaroni N Cheese Recipe?  Try this Easy Chocolate Chip Cookie Recipe!

macaroni cheese with bacon

Been wanting to try macaroni and cheese with bacon but feeling guilty?  Add some broccoli and relieve the guilt!  Also you can use whole wheat pasta to help as well!

This yummy mac and cheese can be a quickly week night dinner (especially if you get cheese that is already shredded) or you can take some extra time and make it for a holiday meal!

Ingredients:

  • 3-4 slices of bacon, cooked
  • 5-6 ounces freshly grated cheddar cheese [see below]
  • 3 cups broccoli florets, steamed or blanched
  • 8 oz pasta [measured by weight]
  • ¼ cup [1/2 stick] unsalted butter
  • ¼ cup all purpose flour
  • 2 cups whole milk, room temperature
  • ¼ tsp salt
  • ¼ tsp garlic powder
  • ⅛ tsp black pepper
  • Season with additional salt and pepper to taste, if desired

Directions:

  • Pre-heat oven to 350
  • Next measure out all your ingredients, chop your broccoli and grate your cheeses.
  • Boil pasta per package instructions [times will vary a smidge by brand/shape] until al dente. Drain and set aside once done.
  • While the pasta cooks, start your sauce and your broccoli.
  • Cook broccoli via your favorite method. I’m a big fan of quickly blanching broccoli in hot water until the florets are bright green and tender.
  • For the sauce, melt ½ stick of butter [1/4 cup] over medium heat.
  • Add flour and whisk constantly while the flour cooks off into a roux, approx. 3 minutes..
  • Next season with ¼ tsp salt and ⅛ tsp black pepper [add extra to taste]
  • Slowly pour in your milk, whisking constantly until smooth and fully incorporated. Remove from heat. Sauce will thicken as it rests.
  • Add pasta and broccoli florets to a 9-inch baking dish [or larger]
  • Sprinkle 5-6 ounces of freshly grated cheese on top of the pasta.
  • Pour your cream sauce over the noodles and cheese and use a rubber spatula to fold it all together. Feel free to top with a little extra cheese if you’d like, then top with bacon.
  • Bake on center rack at 350 F for 20 minutes until hot and bubbly.

Macaroni N Cheese Recipe (With Bacon and Broccoli)
Author: 
Recipe type: Main Dish
 
Try this yummy Mac & Cheese!
Ingredients
  • • 3-4 slices of bacon, cooked
  • • 5-6 ounces freshly grated cheddar cheese [see below]
  • • 3 cups broccoli florets, steamed or blanched
  • • 8 oz pasta [measured by weight]
  • • ¼ cup [1/2 stick] unsalted butter
  • • ¼ cup all purpose flour
  • • 2 cups whole milk, room temperature
  • • ¼ tsp salt
  • • ¼ tsp garlic powder
  • • ⅛ tsp black pepper
  • • Season with additional salt and pepper to taste, if desired
Instructions
  1. • Pre-heat oven to 350
  2. • Next measure out all your ingredients, chop your broccoli and grate your cheeses.
  3. • Boil pasta per package instructions [times will vary a smidge by brand/shape] until al dente. Drain and set aside once done.
  4. • While the pasta cooks, start your sauce and your broccoli.
  5. • Cook broccoli via your favorite method. I'm a big fan of quickly blanching broccoli in hot water until the florets are bright green and tender.
  6. • For the sauce, melt ½ stick of butter [1/4 cup] over medium heat.
  7. • Add flour and whisk constantly while the flour cooks off into a roux, approx. 3 minutes..
  8. • Next season with ¼ tsp salt and ⅛ tsp black pepper [add extra to taste]
  9. • Slowly pour in your milk, whisking constantly until smooth and fully incorporated. Remove from heat. Sauce will thicken as it rests.
  10. • Add pasta and broccoli florets to a 9-inch baking dish [or larger]
  11. • Sprinkle 5-6 ounces of freshly grated cheese on top of the pasta.
  12. • Pour your cream sauce over the noodles and cheese and use a rubber spatula to fold it all together. Feel free to top with a little extra cheese if you'd like, then top with bacon.
  13. • Bake on center rack at 350 F for 20 minutes until hot and bubbly.

 

It is important to note that this blog accepts forms of cash advertising, sponsorships, paid insertions, or other forms of compensation. The compensation received will never influence the content, topics or posts made in this blog. All opinions stated in this blog belong to its author and no one else. I will only endorse products, companies, and services that I have found worthy of my time and opinion. A Frugal Chick is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to www.amazon.com.


Angel Hair Pasta Salad Recipe

Excited about this Angel Hair Pasta Salad Recipe? Check out this Easy Scalloped Potatoes Recipe!

Angel Hair Pasta Salad Recipe


Hot temperatures mean time for lighter dishes with fresh summer ingredients.  One of my favorite go to sides for indoor or outdoor eating is this simple, light Angel Hair Pasta Salad Recipe.  5 ingredients,  and less than 15 minutes prep and cook time, a little chill in the fridge and your dish is ready to go on the table. Serve beside hamburgers, ribs,  or whatever your favorite summertime main dish is.

Ingredients:

2 yellow  squash and/or zucchini

1/3 cup Italian dressing

1/4 cup parmesan cheese

10-12 cherry tomatoes

12 oz. angel hair pasta, uncooked (about 3/4 pack)

salt and pepper to taste

IMG_5951

Directions:

Halve cherry tomatoes, dice squash/zucchini

IMG_5953

Boil angel hair pasta according to package directions.

Add squash/zucchini to boiling pasta during last 2-3 minutes to soften just a bit.

Drain pasta and vegetables, run cold water over to stop cooking and reduce temp.

IMG_5962

Toss pasta, vegetables, Italian dressing, Parmesan cheese,  and tomatoes well to coat completely.

IMG_5963

Salt and pepper to taste.

Place in refrigerator for at least an hour to chill and combine flavors

Angel Hair Pasta Salad Recipe
Author: 
Recipe type: Side
Serves: 4
 
Ingredients
  • 2 yellow squash and/or zucchini
  • ⅓ cup Italian dressing
  • ¼ cup parmesan cheese
  • 10-12 cherry tomatoes
  • 12 oz. angel hair pasta, uncooked (about ¾ pack)
  • salt and pepper to taste
Instructions
  1. Halve cherry tomatoes, dice squash/zucchini
  2. Boil angel hair pasta according to package directions.
  3. Add squash/zucchini to boiling pasta during last 2-3 minutes to soften just a bit.
  4. Drain pasta and vegetables, run cold water over to stop cooking and reduce temp.
  5. Toss pasta, vegetables, Italian dressing, parmesan cheese, and tomatoes well to coat completely.
  6. Salt and pepper to taste.
  7. Place in refrigerator for at least an hour to chill and combine flavor.s
It is important to note that this blog accepts forms of cash advertising, sponsorships, paid insertions, or other forms of compensation. The compensation received will never influence the content, topics or posts made in this blog. All opinions stated in this blog belong to its author and no one else. I will only endorse products, companies, and services that I have found worthy of my time and opinion. A Frugal Chick is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to www.amazon.com.


Carrot Cake in a Jar

Love this carrot cake in a jar? Check out these 5 Ingredient Chocolate Chip Cookies!

Carrot Cake in a Jar

5 simple ingredients make this carrot cake quick and easy to prepare. Baking it in a little mason  jar is an extra pretty way to serve it up to guests for an easy dessert. Individual jar desserts are popular right now, besides being cute they make for a great portion size.  Batter can be made ahead of time, portioned into jars, and baked when you are ready to eat. The cake is sweet and moist with a slightly crunchy top, delicious on its own or topped with a spoon of cream cheese.

Ingredients:

¾ cup brown sugar

¼ cup and 1 Tbsp. coconut  or vegetable oil

¾ cup flour

¾  cup carrots, shredded

2 eggs

 Directions:

Preheat oven to 350 degrees.

Combine brown sugar, oil, flour and eggs until well mixed.

carrot cake jar

Fold in shredded carrots.

carrot cake jar

Oil sides and bottom of 4 small 4 oz. mason jars well.

Fill to 1/4 ”  from top with batter.

carrot cake jar

Bake for 20-22 minutes until top is golden brown and a toothpick inserted into center comes out clean.

Serve warm with a dollop of ice cream, cool whip or cream cheese frosting.

carrot cake jar

Carrot Cake in a Jar
Author: 
Recipe type: Dessert
Serves: 4
 
Ingredients
  • ¾ cup brown sugar
  • ¼ cup plus 1 Tbsp. coconut or vegetable oil
  • ¾ cup flour
  • ¾ cup carrots, shredded
  • 2 eggs
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine brown sugar, oil, flour and eggs until well mixed.
  3. Fold in shredded carrots.
  4. Oil sides and bottom of 4 small 4 oz. mason jars well.
  5. Fill to ¼ " from top with batter.
  6. Bake for 20-22 minutes until top is golden brown and a toothpick inserted into center comes out clean.
It is important to note that this blog accepts forms of cash advertising, sponsorships, paid insertions, or other forms of compensation. The compensation received will never influence the content, topics or posts made in this blog. All opinions stated in this blog belong to its author and no one else. I will only endorse products, companies, and services that I have found worthy of my time and opinion. A Frugal Chick is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to www.amazon.com.


Easy Sweet Sour Chicken | Easy Sweet and Sour Chicken Recipe

Easy Sweet Sour Chicken



Easy Sweet Sour Chicken

I LOVE Chinese Food but not usually the calorie count that comes with the fried meat and heavy sauces.  I was thrilled to find a lighter version of this recipe without having to consume so many calories.  Plus this has a better shelf life then deep fried chicken!

Ingredients
1 pound of chicken (I got it from Zaycon Foods)
1 bag of frozen stir fry veggies
1 jar of Sweet and Sour sauce (I like La Choy Brand or you can make your own)
1 tablespooon olive oil
1 can Chow Mein Noodles
1 small can of pineapple (optional)

easy sweet sour chicken
This picture is for a double batch!

Directions 
Step 1: Cut the chicken into bite sized pieces

Step 2: Put the olive oil into a skillet and heat

Step 3: Brown the chicken in the skillet- be sure it is cooked all the way through

Easy Sweet Sour Chicken

Step 4: Once it is completely cooked add the frozen veggies- stir the veggies in with the chicken until they are completely cooked

Step 5: Add the Sweet and Sour sauce and the pineapple (optional).  How much sauce you use depends on how you like it!  Stir this just long enough that everything is coated and the sauce is hot all the way through.

Step 6:  Dish out onto plates!  Add the chow mein noodles right before you serve

This is a nice easy meal that can be prepared in about 20 minutes including prep time.  It also reheats great- I usually have leftovers for several days!

It is important to note that this blog accepts forms of cash advertising, sponsorships, paid insertions, or other forms of compensation. The compensation received will never influence the content, topics or posts made in this blog. All opinions stated in this blog belong to its author and no one else. I will only endorse products, companies, and services that I have found worthy of my time and opinion. A Frugal Chick is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to www.amazon.com.


Lemon Cupcakes From Scratch

Moist Lemon Cupcake Recipe

Lemon Cupcakes From Scratch

Lemon is my favorite flavor on earth.  If you put a giant chocolate cake next to a lemon pie, the lemon is going to win every single time.  And it will be gone before the chocolate is even touched.

So I was excited to get to work on Lemon Cupcakes From Scratch.  And when we got in the kitchen it turned out better than I could have hoped.

Ingredients:

  • 1.5 cups unsalted butter at room temperature
  • 2 cups granulated sugar
  • 3 eggs
  • 3 egg yolks
  • 2 tablespoons Country Time Lemonade Mix (to taste)
  • 3 cups flour
  • 1.5 tsp baking powder
  • 1 tsp baking soda
  • .5 teaspoon kosher salt
  • 1 cup of sour cream
  • 1 quarter cup half and half
  • Yellow Food Coloring (if you like)

Directions:

1. Cream the butter and sugar.
2.  In a separate bowl whip eggs, egg yolks and vanilla
3.  Add egg mixture to butter mixture.
4.  Mix until thoroughly combined.
5.  In another bowl sift flour, baking powder, baking soda and salt together.
6.  Add 1/3 of flour to butter and egg mixture.
7.  Stir until just combined.
8.  Add half of sour cream and half of half and half.
9. Stir to combine.
10.  Add 1/3 of flour.
11.  Stir to combine.
12.  Add remaining sour cream and half and half.
13.  Stir to combine.
14.  Add remainder of flour and combine by hand.
15.  Pour into pan.

Preheat the oven to 350 degrees.    It should be about 25 minutes for regular cupcakes and 28 minutes for jumbo cupcakes.

We used a lemon icing recipe we found online but you could use just about any type of icing you wanted!

 

Lemon Cupcakes From Scratch
Author: 
Recipe type: Dessert
 
Lemon Cupcakes made with Country Time Lemonade
Ingredients
  • 1.5 cups unsalted butter at room temperature
  • 2 cups granulated sugar
  • 3 eggs
  • 3 egg yolks
  • 2 tablespoons Country Time Lemonade Mix (to taste)
  • 3 cups flour
  • 1.5 tsp baking powder
  • 1 tsp baking soda
  • .5 teaspoon kosher salt
  • 1 cup of sour cream
  • 1 quarter cup half and half
  • Yellow Food Coloring (if you like)
Instructions
  1. Cream the butter and sugar.
  2. In a separate bowl whip eggs, egg yolks and vanilla
  3. Add egg mixture to butter mixture.
  4. Mix until thoroughly combined.
  5. In another bowl sift flour, baking powder, baking soda and salt together.
  6. Add ⅓ of flour to butter and egg mixture.
  7. Stir until just combined.
  8. Add half of sour cream and half of half and half.
  9. Stir to combine.
  10. Add ⅓ of flour.
  11. Stir to combine.
  12. Add remaining sour cream and half and half.
  13. Stir to combine.
  14. Add remainder of flour and combine by hand.
  15. Pour into pan.
  16. Preheat the oven to 350 degrees. It should be about 25 minutes for regular cupcakes and 28 minutes for jumbo cupcakes.

 

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