Tie Dyed Cupcakes
You can use regular white cake mix from a box or you can make the batter from scratch. The tricky part happens once you’re ready to color the batter. Simply get your food coloring ready and separate the batter into as many different bowls as you have colors. For mine I did red, orange, yellow, green, blue and purple.
I even used brightly colored cupcake liners…there’s nothing wrong with bursts of color 🙂
To create the tie dye effect, scoop a small amount of each color into your cupcake liners. It doesn’t matter if the colors mush into each other, that’s actually better!
After they’re done baking you will see all the bright colors in the baked cupcakes.
Now all you have to do is let them cool and you can frost them. For these I had neon blue food coloring that I mixed into white frosting. It created such a bright blue color and I loved it! Then I dipped the tops into my bowl of sprinkles, allowing the sprinkles to stick to the top and letting the blue frosting frame the sprinkles.
When I was little I hated squash. My mom tried so many ways to incorporate it into our meals and my sister and I just wouldn’t buy into the notion. She finally found a squash product that I
liked loved! My parents brought home dinner from Boston Market and one of the items was Squash Casserole. I tried it and it was delicious! I couldn’t even believe that I would go so far as to say that squash was delicious, but it was. We only had Boston Market for dinner a handful of times that I can remember, but my mom found the recipe and has since copied it and passed it on to me. I made the recipe for my friend Casey when we lived together at the lake house, and I made it again for my husband Brendan to prove to him that yes, squash can be yummy 😛 Try it out and let me know if it “squashes” any doubts that squash can be appetizing (forgive the cheesy pun please!).
Boston Market Squash Casserole
(makes about 8 servings)
4.5 cups diced zucchini
4.5 cups diced yellow squash
1.5 cups chopped yellow onion
1 box Jiffy Corn Muffin mix – prepare as directed
1.5 sticks of butter (we use 3/4 of a stick)
8 oz. diced American cheese (we used cheddar instead)
3 cubes Chicken Bouillon
1 tsp minced garlic
1 tsp salt
1/2 tsp ground pepper
1/2 tsp thyme
1 tbsp chopped fresh parsley
Prepare corn bread as directed and set aside to cool.
Put zucchini and squash in a large saucepan and add just enough water to cover. Cook on medium low heat until tender. Remove from heat.
Drain squash and reserve 1 cup of the water to use for the casserole.
Keep heat on medium low and melt the butter in the saucepan. Saute the onions until they turn clear.
Add salt, pepper, thyme, and parsley.
Add chicken bouillon and garlic to the onion mix and stir.
Add drained squash and cheese and stir some more.
Crumble the corn bread and add to the squash mixture. Add the saved cup of water and mix well.
Spray a 13 x 11 baking pan with cooking spray and put the squash mixture into the pan.
Cover the casserole and put into a preheated oven at 350°.
Bake for 50-60 minutes.
Remove cover for the last 20 minutes.
So sorry for the lack of posts lately. My schedule has been super busy and then there was the power outage of 2011 in CT…we were lucky enough to lose power for only 3 days. I think that there are still people without power and it’s been almost 2 weeks now! 😦
We had our Smith Fun Night “Z” Edition on Saturday, March 19. We ended up taking a break from parties due to winter weather and the lack of parking spaces in our neighborhood.
Zesty Shrimp Cocktail
Zucchini & Tomato Casserole
Zucchini Chocolate Muffins
Z Street Cocktails
A friend made Zucchini Quiche and it was delicious. We watched Zoolander (I don’t even remember if we actually watched it because I’m usually in the kitchen preparing/serving food!). But what I do know is that Just Dance was turned on for our Wii system and everyone took turns dancing. What a fun night…we were laughing so hard from the crazy dance moves. What an uplifting evening with great friends! 🙂