Classy and Opinionated Lifestyle Mom Blog
Two of my favorite fruits are mangoes and bananas. Combine them together into a fruit smoothie and I’m all in! This Mango Banana Fruit Smoothie Recipe only uses a handful of ingredients and is easy to make! If you want to bump-up the health benefits …
Ham and Bean Soup is a classic belly-filling soup that can be made on the stove-top or in your slow cooker crockpot. I like to make a huge kettle of it on the stovetop and can it for later use. For this home canning recipe …
My kids love eating homemade cupcakes…especially if they’re topped with a creamy peanut butter frosting. It’s their favorite with a buttery cream cheese coming in second. This peanut butter frosting recipe is perfect to top cupcakes, a single-layer cake or a batch of chocolate brownies. It’s easy to spread or pump out of an icing bag.
As always, your cupcakes need to be completely cooled to room temperature before frosting them otherwise the frosting will melt! During the hot summer months you should store frosted cupcakes in a cool place or your refrigerator to prevent melting.
Creamy Peanut Butter Frosting Recipe for Cupcakes
1 cup creamy peanut butter
1/2 cup softened butter (not margarine)
2 cups confectioners’ 10X powdered sugar
3-4 Tbsp. cold milk or more if needed
In a medium sized mixing bowl beat together the creamy peanut butter and softened butter until creamy in consistency. Gradually blend in the confectioners’ sugar; when the mixture thickens, begin incorporating the cold milk, 1 tablespoon at a time, until frosting is thick, creamy and spreadable. Beat on high speed with an electric hand mixer until light and fluffy, about 3 minutes. Spread immediately onto cooled cupcakes or pump through a frosting bag. Store in an airtight container.
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My family enjoys eating watermelon year round. Matter of fact, it’s one of their top five favorite fruits to eat. When I purchase a fresh watermelon it never lasts long…they’ll eat the entire melon in less than 2-3 days! Besides eating watermelon as a snack…we …
We have an apple tree in our backyard. It produces a semi-tart baking apple. When I make apple dumplings I like to buy Gala apples at our local Farmer’s Market and combine them with the baking apples from our tree. I will do half and …
Homemade chocolate pudding is one of my family’s go-to snacks. Not only do they snack on it…often times it’s the dessert to a quickly-served meal. We don’t purchase or use boxed mixes or buy those pudding snack cups. We make all of our puddings from scratch…that way we control the ingredients that go into them. Plus, they taste 100% better!!! Homemade pudding is amazing!!!
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When I make homemade pudding I like to double-up the recipe so that I can can some for later use. I can it using a water bath canner and jelly sized glass mason jars. You’ll need some basic home canning supplies set up and ready to go if you plan on canning it. If not…you can place it into a bowl in your refrigerator to enjoy later. The recipe will make approximately 5-6 half-pint jars.
NOTE: I like to use the Selefina Vanilla Extract Powder instead of liquid vanilla extract. You use it the same way…a 1:1 ratio. If your recipe calls for 1 tsp. of vanilla extract…you use 1 tsp. of vanilla extract powder. I love how easy the powder is to use and I think it tastes a lot better than using liquid. You can purchase it directly from Selefina.
Homemade Chocolate Pudding
1/2 cup granulated sugar
6 Tbsp. cocoa powder
6 Tbsp. corn starch
1 1/4 cup powdered milk
4 cup water
2 tsp. vanilla
In a medium sized bowl whisk together the granulate sugar, cocoa powder, corn starch and the powdered milk. In a large pan add the 4 cups of water and simmer over medium heat. Whisk in the ingredients from the bowl….making sure to distribute it throughout the water and to remove any clumps. Bring it all to a boil and boil for 2 minutes. Turn off the heat. Stir in the vanilla.
Ladle the pudding into your prepared glass mason jars leaving 1″ headspace. Remove the air bubbles. Wipe the rims clean. Add the seal and ring until it’s finger-tip tight. Place on the rack of your water bath canner. Continue filling the rest of the jars. Lower the rack down into the hot (lightly simmering) water. Turn up the heat. Process the jars in a water bath canner for 10 minutes. Turn off the heat.
Pull the rack up to the rim of the water bath canner. Let jars sit in the rack on the rim for 5 minutes. Lay a cotton dry towel out on your countertop. Carefully remove the jars from the canner placing them on the towel. Let them cool down to room temperature. You shouldn’t touch or move the jars for 12 hours. Check the seals. If they sealed correctly you can place in your pantry. If for some reason one doesn’t seal you’ll want to refrigerate it and use it up within the next 3 days.
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Making homemade guacamole is a lot easier than most people think. Not only is it easy-to-make it tastes 100% better than the stuff you buy premade at your local store. Fresh…is always best! Here is the recipe that I like to use when I’m making …
Baked yellow squash casserole makes a healthy side dish. If you don’t have squash available, you can certainly use zucchini as a substitute. From start to finish…this recipe should take you less than 1 hour to make. You can use any flavor of shredded cheese …