Cream Soda - Toffee Cupcakes with Browned Butter Frosting

2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup butter, softened
3/4 cup granulated sugar
1/4 cup packed brown sugar
3 eggs
1 Tbsp. molasses
1 1/2 tsp. vanilla
1/2 cup buttermilk
1/2 cup cream soda (not diet)
3/4 cup toffee pieces
1 recipe Brown Butter Frosting

- Preheat oven to 350 degrees. Line 18 2 1/2 inch muffin cups with paper baking cups; set aside. Combine flour, baking powder, baking soda and 1/4 tsp. salt; set aside.
- In large mixing bowl, beat butter with electric mixer on medium to high for 30 seconds. Add sugars; beat until well combined. Beat in eggs, one at at time, on low until combined. Beat in molasses and vanilla.
- Alternately add flour mixture, buttermilk, and cream soda to butter mixture, beating on low speed after each addition until combined. Stir in 1/2 cup of the toffee bits. Fill cups 3/4 full. Bake about 20 minutes or until tops spring back when lightly touched. Cool on racks for 5 minutes. Remove from pans; cool. Frost; top with remaining toffee bits. MAKES 18 (but recipe doubles well)

Brown Butter Frosting:

For brown butter, in saucepan heat 1/4 cup butter over medium-low heat until lightly browned, about 8 minutes; cool. In bowl beat 1/4 cup softened butter with mixer on medium for 30 seconds. Add cooled brown butter; beat until combined. Add 2 cups powdered sugar, 1/2 tsp vanilla, 1/8 tsp ground nutmeg, and dash salt. Beat in 1 to 2 Tbsp buttermilk until spreadable. Use immediately. If frosting begins to set up, stir in a small amount of boiling water.

I made these for a Relief Society Birthday Party thing this week, mainly choosing the recipe based on the fact that I don't like toffee very much, and therefore, wouldn't be tempted to eat them. Wrong! They are FANTASTIC! I'm sure they are awful for you, but I think once in while we all deserve a little treat. :)

Boil in Bag Omelets

OK, so this is not a very sophisticated recipe, but it is low fat and super easy and kinda fun! My mom's friend taught her how to do these and this is one of my go-to meals when we are in a hurry. Enjoy!

For each omelet:

2 eggs, whisked together
Pour into a quart freezer bag then add any of the following:

ham, diced
grated cheese (you pick your favorite)
green onions, chopped (this gives the omelet a nice flavor)
frozen hash browns
mushrooms, sliced

Squeeze air out of bag and seal tightly. Place bag in LARGE pot of boiling water. After water returns to boiling, cook for 13 minutes. Open bag, pour omelet onto plate and serve!

I usually write the kids names on the front of the bag with a Sharpie so that we know who's is who's. (since they like different things in their omelets)

Homemade Mac and Cheese

OK - Kristin called me last night and begged me to post my version of Homemade Mac and Cheese. I hope I can figure out a way to write it down! It's one of those that has just kind of evolved over time and experiment. Jeff won't eat it - so it's mostly a "kids and me" meal when he's flying. He doesn't know what he's missing! :)

1/2 to 1 pound of pasta - I usually use penne or the corkscrew curly kind (I know I'm so technical!)
1/4 cup butter (you can substitute margarine, but butter tastes better)
1/4 cup flour
salt and pepper, to taste
1 to 2 cups of milk
1 to 1 & 1/2 cups cheddar cheese, shredded

Boil pasta according to package directions. While pasta is cooking, melt butter in medium saucepan. Once completely melted, add flour (with salt and pepper added) all at once, stirring well. It will combine into almost a paste. Slowly add milk, whisking to incorporate. I usually add about one cup, let it get thick, and then add more depending on how much pasta I've used. Cook the sauce over medium high heat until thickened, being careful to whisk continually. Add shredded cheese and whisk in until completely melted, reserving some to sprinkle on top.
Drain pasta when fully cooked. Put pasta in large (about 2 quart) casserole dish and pour cheese sauce over the top. Mix in well. Sprinkle with reserved shredded cheese. My kids like to eat it like this - it's toasty enough to melt the cheese on top and very creamy, but my mom always cooked it in a 425 degree oven for about 20-25 minutes for a final step. It turns out a little more "solid" that way. Feel free to experiment with different kinds of cheddar - my kids like mild, but I've really enjoyed sharp and medium for a bit of "bite" to it.

Creamy White Chili

I'm making this tonight for 40 teachers at the girls school! It's one of my favorites because you can easily adjust the heat according to what you can stand. It also doubles and triples well. Perfect for a snowy evening!

1 lb. skinless, boneless chicken, cubed
1 medium yellow onion, chopped
1 1/2 tsp. garlic powder or 1-2 cloves fresh garlic, crushed
1 Tbsp. vegatable oil
2 cans Great Northern beans
1 can chicken broth
2 cans (4 oz.) chopped green chilies
1 tsp. salt
1 tsp. cumin
1 tsp. oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 c. sour cream
1/2 c. whipping cream

Saute chicken, onion, and garlic in oil. Add beans (rinsed and drained), broth, chilies, and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes. Remove from heat. Stir in sour cream and whipping cream. Serve.