Whatcha Eatin'?

I think it's a miracle that I got this week's menu done & was able to get to the store.  Princess P woke up nice & early this morning at 4 something with a 102 degree fever :(  Today has been spent in a long day of medicine, thermometers & cuddling a precious girl that didn't want me out of her sight.  I was able to sneak out for just long enough this afternoon while she slept to rush through my shopping trip.  If y'all are the praying kind, please say a prayer that neither I nor Mr. Test Kitchen catch this yucky virus.

So here's the plan for this week:


BREAKFAST:
strawberry muffins (x2)
monkey bread (x2)
cereal
pop-tarts


LUNCH:
soup
pb & j sandwiches
turkey sandwiches
leftovers


DINNER:
Roasted Corn & Zucchini Tortilla Pizzas {adapted from here}
Honey-Mango Chicken Wings {adapted from here & here}, french fries
Roasted Veggie & Hummus Wraps, chips
Five Spice Pork, pasta
Stuffed Zucchini
Pretzel Bites with Sweet Mustard Dipping Sauce, Homemade Cracker Jacks {Saturday is our date night in ~ we Redbox it & have snacks}

 

 

WHAT'S ON YOUR MENU THIS WEEK?  Feel free to leave a link to your menu plan in the comments so I can stop by & check out what your eating!
 

 

 

 

THIS MENU PLAN IS SHARED AT MENU PLAN MONDAY



Cherry Lemonade Cupcakes

Let's end our week with dessert, shall we...



 

So Princess P is into all things pink right now.  I was very much the 'daddy's girl' & tomboy growing up so I don't quite know how to handle having a girlie girl daughter!  She's going to be spending alot of time with her aunts as she gets older.  Seriously, y'all would probably think Mr. Test Kitchen was the one to do her hair the rare times she lets me put it up.  Its truly that bad.  These are the things they should teach you in the prenatal classes.

The best way I know how to make her happy is by baking something pink!! :) 

CHERRY LEMONADE CUPCAKES

INGREDIENTS FOR CUPCAKES:

• 1 box (18.25 ounces) white cake mix
• 1 box (3 ounces) cherry lemonade jello {reserve 1 tablespoon}
• 4 eggs
• 6 tablespoons butter, softened
• 1 & 1/4 cups milk
• 1 teaspoon vanilla

 

INGREDIENTS FOR FROSTING:

• 1/2 cup butter flavored vegetable shortening
• 1/2 cup butter, softened
• 2 teaspoons vanilla
• 4 cups powdered sugar
• 2 tablespoons milk
• 1 tablespoon reserved cherry lemonade jello

COOKING DIRECTIONS:

1. Heat oven to 350 degrees. Place paper baking cups in a mini muffin tin.
2. In a large bowl, combine your butter, milk, eggs and vanilla for the cake. Lightly beat the eggs. Add the dry cake mix and stir just until combined. Then add the box of Jello reserving 1 tablespoon for the frosting. Stir until just combined. With a mixer, beat the batter on medium for about 2 minutes. Divide the batter evenly among the muffin cups, filling about 1/2 of the way full.
3. Bake for 10-15 minutes or until a toothpick inserted in the middle comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
4. While the cupcakes are cooling, make your frosting - in a large bowl, beat shortening and butter until smooth. Add in the vanilla and beat again. Add the sugar, one cup at a time, making sure everything is combined completely. Once you've added all of the sugar, add the milk. Then add the reserved 1 tablespoon of Jello*. Continue beating the frosting on low until everything is combined and smooth.

 

 

*using only 1 tablespoon of the Jello in the frosting doesn't make a huge impact on the taste ~ it was a nice complement to the stronger flavor of the cupcakes.  If you want the icing to have more of the flavor, add more than 1 tablespoon.  The Jello also doesn't change the color of the frosting that much, if you want a more vibrant pink, you'll need to add a few drops of food coloring.        

 

Don't Go Yet!

First you need to drool over some other tempting treats!
:)

CHOCOLATE TRUFFLE CUPCAKES WITH CHERRY BUTTERCREAM FROSTING



 
 
PEANUT BUTTER COOKIE DOUGH STUFFED CHOCOLATE CUPCAKES WITH CHOCOLATE BUTTERCREAM ICING & PEANUT BUTTER 'COOKIE' FROSTING
 

 
 
SUNKIST CUPCAKES
 

 
 
 
Other Cupcakes Out In Blogland

Framboise Raspberry Cupcakes with Dark Chocolate Buttercream Frosting
from Frugal Foodie Mama
Cafe Mocha Cupcakes from Cooking with Curls
Pumpkin Spice Cupcakes from The Foley Fam - Unedited


Y'all have a great weekend!!
 

 

Parmesan Crusted Carrots

These carrots were a really nice twist on a typical side dish.  Instead of just cooking the carrots in butter, the addition of the Parmesan cheese just adds a great new flavor!

I served these carrots with some simple marinate from a bottle pork chops.

PARMESAN CRUSTED CARROTS

YIELD: 6 servings

INGREDIENTS:

• 1 bag (1 pound) baby carrots
• 1 tablespoon butter
• 1/4 cup grated Parmesan cheese

COOKING DIRECTIONS:

1. Place the carrots into a large skillet and cover them with water. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until tender, about 15 minutes or so. Drain the carrots.
2. Add the butter to the skillet and increase the heat to medium. Stir the butter in with the carrots and cook for 1 to 2 minutes.
3. Sprinkle the Parmesan cheese on top. Wait 30 seconds before stirring into carrots. Cook and stir for 2 more minutes.

RECIPE INSPIRED BY: allrecipes