14303 healthy filled cupcakes Recipes

paper cupcake liners , for cupcake pans, white chocolate chips, plain white cake mix, whole milk, vegetable oil, egg, egg whites, pure vanilla extract, unsalted butter, at room temperature, powdered sugar, milk, almond extract, white chocolate

meat filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., percent lean ) ground beef, ground pork, reserved chopped caramelized onions (see step 3 of polish dumplings, related), minced fresh parsley leaves, minced fresh chives, egg white , lightly beaten, salt, ground black pepper, instructions, mix all of the ingredients together in a medium bowl until uniformly combined. use right away to fill pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., mushroom filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., white mushrooms , wiped clean and quartered, unsalted butter, garlic cloves , minced or pressed through a garlic press (about 1 tbsp), dried porcini mushrooms , rinsed and minced, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), sour cream, minced fresh parsley leaves, ground black pepper, instructions, pulse the white mushrooms in a food processor until finely chopped , about 15 pulses; transfer to a bowl and set aside. melt the butter in a 12-inch nonstick skillet over medium heat until shimmering. add the garlic and cook until fragrant, about 30 seconds. stir in the processed mushrooms, porcini mushrooms, and 1/4 tsp salt. cover, turn the heat to medium-low, and cook, stirring occasionally, until the mushrooms are wet and wilted, about 7 minutes., uncover, increase the heat to medium-high heat, and continue to cook until the mushroom liquid has evaporated and the mixture clumps and is starting to brown, about 7 minutes., add the reserved chopped caramelized onions. stir in the sour cream and cook until the mixture is sticky and cohesive but not wet, about 30 seconds. transfer the mixture to a bowl; cool slightly. stir in the parsley and season with salt and pepper to taste before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., potato and cheese filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., while we prefer the flavor and texture of farmer s cheese here, an equal amount of ricotta cheese can be substituted. use either a food mill or a ricer to process the cooked potatoes for the filling; do not use a food processor or the filling will have a gummy texture. rather than cooking onions separately for the filling, we incorporate some of the caramelized onions used to garnish the dumplings., russet potato (about 9 oz), peeled and sliced 3/4 inch thick, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), cheddar cheese , shredded (about 1/3 cup), farmers cheese (about 1/4 cup) (see note ), unsalted butter, ground black pepper, instructions, cover the potatoes by 1 inch of water in a large saucepan and add 1 tbsp salt. bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes. drain the potatoes into a colander., a food mill or ricer over a medium bowl and process the potatoes into the bowl. add the caramelized onions. stir in the cheeses and butter until incorporated and season with salt and pepper to taste. cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days.

healthy request condensed cream of mushroom soup, milk, grated parmesan cheese, garlic powder, frozen vegetable combination (broccoli, cauliflower, carrots), cubed cooked chicken, hot cooked spaghetti, cooked without salt

healthy request condensed cream of celery soup, plain low-fat yogurt, water, dijon-style mustard, vinegar, ground black pepper, corkscrew-shaped pasta, cooked without salt, stalks celery, sliced, diced tomato, cubed, cooked chicken

boneless skinless chicken breast, fat free sour cream, salt, pepper

cupcakes, cooked turkey, all-purpose flour, white sugar, butter, softened, canola oil, baking powder, vanilla extract, salt, glaze, sugar, turkey gravy

cupcakes, eggs, slightly beaten, mazola vegetable plus! oil, sugar, pumpkin, all-purpose flour, argo or kingsford s corn starch, spice islands pumpkin pie spice, argo baking powder, baking soda, salt, cream cheese, softened, butter or margarine, softened, orange juice, spice islands 100% pure bourbon vanilla extract, freshly grated orange peel, powdered sugar

cupcakes, pillsbury brownie classics traditional fudge brownie mix, eggs, crisco all-vegetable oil, water, semi-sweet chocolate chips, pillsbury vanilla funfetti frosting, jif creamy peanut butter

cupcakes, all-purpose flour, ghirardelli unsweetened cocoa, baking soda, salt, egg, light brown sugar, granulated white sugar, whole milk plus, whole milk, strong brewed coffee or espresso, unsalted butter, melted, ghirardelli semi-sweet chocolate baking bar, broken or chopped into 1-inch pieces, heavy cream, unsalted butter, ghirardelli milk or semi-sweet chocolate chips

cupcakes, all-purpose flour, baking powder, salt, ground cinnamon (optional), butter, at room temperature, white sugar, egg, vanilla extract, milk, butter, room temperature, brown sugar, milk, flaked coconut, chopped walnuts, ground cinnamon

cupcakes, coconut flour, natural, unsweetened cocoa powder, salt, baking soda, eggs, egg whites, melt organic buttery spread, melted over low heat, low fat buttermilk, erythritol , such as now foods, vanilla stevia extract, drops red gel food coloring, reduced-fat cream cheese, room temperature, melt organic buttery spread, erythritol, powdered, drops vanilla stevia , or to taste

cupcakes, cake flour, unsweetened cocoa, baking soda, salt, canola oil, applesauce, truvia baking blend, eggs, vanilla, buttermilk, vinegar, reduced-fat cream cheese, truvia baking blend, vanilla, milk (optional)

cupcakes, all-purpose flour, baking soda, salt, butter, cut into chunks, milk, white sugar, eggs, egg yolk, vanilla extract, shredded coconut, butter, softened, cream cheese, softened, sugar, vanilla extract, grated lemon zest, shredded coconut , or to taste

cupcakes, cooked and prepared for frosting, gumdrops, green, white chocolate chips, black decorating gel

cupcakes, baked, buttercream frosting (the frosting amout is approximate always be prepared to make more, see note below), gel type prefered

cupcake, yellow cake mix (i use pillsbury ), mojito mix , i use stirrings simple mix, bacardi light rum, eggs (or per box directions ), vegetable oil, lime , zest of 1, lime , juice of 1, powdered 10x sugar, cream cheese, softened, butter, softened, lime , zest of 1, juice , of 1, bacardi light rum

frying chicken, skin removed (i plan to use chicken boneless skinless chicken breasts), red potatoes, cut in half, baby carrots, onion, chopped, garlic cloves, minced, low sodium chicken broth, water, pepper, dried marjoram, flour, low-fat sour cream (low fat sour cream creates the wonderfully creamy sauce for this healthy chicken and vegetable dinne)

boneless skinless chicken breasts, healthy choice pasta sauce (i use the garlic and herb 1), bean sprouts, red onion, garlic powder