Andes Mint Cupcakes

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I was responsible for treat day last week.  I think all of my co-workers reminded me that it was my treat day.  Everyone loves treat day.  Everyone also knows that I’m absent minded.  (Like when I almost left these delicious cupcakes in the fridge on treat day.  Luckily, I ran back for a Diet Coke. Phew.)

I headed on over to my cupcake board and picked out a recipe for Andes Mint Cupcakes.

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Good choice.  Good choice.

You can find the recipe over at Your Cup of Cake.  I only wish I the skills to dream this stuff up.

I do want to share with you two of my favorite cupcake making weapons.

Weapon #1: Cupcake Batter Dispenser

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This thing is awesome.  I am the world’s messiest baker.  Filling the cupcake liners is a breeze with this guy.  I used it for all of the them except for the top right.  See the difference?

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Yes, it does look like Ike left a surprise in each liner but it shakes out. Trust me.

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Weapon #2: Pampered Chef's Easy Accent Decorator

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This little guy is super easy to use.  I’ve tried frosting bags before and they are always such a mess.  I just fill the tube with frosting using a spoon and squirt away.

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The kit comes with multiple tips for many decorating options and a lid.

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What are your favorite baking weapons?  Tried any delicious cupcake recipes lately?

Parmesan Crusted Steak

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I never used to like fancy food.  Then Nate’s parents started taking us to fancy restaurants.  And now I like fancy food.  Darn those in-laws.

One of my favorite fancy foods is parmesan crusted steak.  Nate and I whipped this up at home for his mom on Mother’s Day.  And it was pretty much amazing.  And easy.  So easy that I could play sous chef successfully.  It’s that easy.

For four steaks, you will need:

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  • 2 sticks butter 
  • 1 cup Panko 
  • 1 cup grated Parmesan 
  • 1/4 parsley 
  • 1/2 TBSP Kosher salt 
  • 1/2 TBSP cracked black pepper 
  • 1/2 TBSP fresh minced garlic 
  • 1/2 TBSP Wocestershire

Mix all of the ingredients together until blended. 

Grill up some steaks to perfection.  (NY Strip would be the best but whatever kind of steak you have on hand will work just fine.  We used ribeyes.)

Make a patty out of the parmesan/butter mixture and place on top of the grilled steak.

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Turn your oven’s broiler on high and broil until golden brown.  Remove from the oven and eat up!

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We served ours with rabbit food and cheesy hash browns cooked in a cast iron skillet.  Holy cheese overload.

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Can you beat a fancy dinner that is super easy to make?  That’s right.  You can’t.

How do you like your steak?  Any delicious preparations that we should try?

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Mostaccioli Casserole Recipe

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Be prepared to be amazed by my food photography….

Nate’s mom was kind enough to feed me about once a week during tax season.  I think she was secretly working with my mom.  They both worry about my lack of cooking skills.

Nate’s mom made this fantastic casserole last week.  It was so fantastic that I had to make it for Nate on Saturday night.  Well, he actually ended up making it…but I gave him the recipe.  Awesome Wife of the Year award, right here!

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Mostaccioli Casserole (modified from Taste of Home)

Ingredients

  • 1 package (16 ounces) mostaccioli
  • 1-1/2 pounds ground beef
  • 1-1/4 cups chopped green pepper (I skipped this because it’s a vegetable.)
  • 1 cup chopped onion (We don’t chop onions.  We use onion powder.)
  • 1 jar (26 ounces) spaghetti sauce
  • 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted  (mmm, secret ingredient)
  • 1-1/2 teaspoons Italian seasoning
  • 3/4 teaspoon pepper
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided

Directions

  • Cook mostaccioli according to package directions. Meanwhile, in a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, soup, Italian seasoning and pepper.
  • Drain mostaccioli. Add mostaccioli and 1-1/2 cups cheese to beef mixture. Transfer to two greased 11-in. x 7-in. baking dishes. Sprinkle with remaining cheese.
  • Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted.
  • To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 50-60 minutes or until heated through and cheese is melted. Yield: 2 casseroles (6 servings each).
How sweet is that?  A casserole to eat and a casserole to freeze.  Bonus!!  Write that one on the pantry doors!

Mmmmm, casserole.
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Any favorite casserole recipes you would like to share?  Feel free to e-mail them or leave them in the comments!