Halloween is near, so the need for spooky treats has hit my family hard!
We are looking for an opportunity to mix up a bunch of ghoulish goodness to share with friends! If you too want to share something dramatically delicious this Halloween season, you are going to love this recipe for Bloody Cupcakes!
While the name might sound gruesome. You can dig in with a smile knowing they are actually a devilishly fun take on the always popular Red Velvet recipe!
S‘mores are the flavor of summer and fall in my family! Around a campfire, or made in a microwave, we can’t seem to get enough of them! I’ve created a really easy and delicious recipe that takes the pleasure of a S‘more and brings it to the fun of a cupcake to create a dessert that I know your family will love! This recipe is perfect for sharing with friends and family.
1 1/2 cup Graham Cracker Crumbs (about 12 full sheets) 4 tbsp melted Butter 1/2 cup Sugar 1 box Chocolate Cake mix + box ingredients 1 1/2 cup softened Butter 1 1/2 cup Powdered Sugar 7 oz Marshmallow Creme 1/2 tsp Vanilla
Preheat oven to 350.
Line cupcake pan with paper liners. Set aside.
Pulse graham crackers in food processor to make crumbs.
Add melted butter and sugar and pulse to combine.
Equally, divide crumb mixture in bottom of each liner and gently press in place.
Bake 7-10 minutes.
Prepare cake batter according to box directions.
Fill each liner about 2/3 full and bake 15-20 minutes until the toothpick inserted in center comes out clean.
Allow cupcakes to cool.
Cream butter and vanilla with a mixer until fluffy.
Gradually add in powdered sugar until incorporated.
Fold in marshmallow creme.
Transfer to the piping bag with a round tip.
Frost each cupcake.
Garnish with graham cracker crumbs, graham crackers, chocolate or marshmallows.
Refrigerate until ready to serve.
One of the things I love about this S‘mores Cupcakes recipe is that you get all the flavor without the mess! These are perfect for dessert, a snack or sharing at a picnic. If you have a favorite way to enjoy the flavor of s‘mores in a non-traditional form I want to hear about your recipe!
This is a sponsored post on behalf of Mayfield Creamery. All thoughts and opinions are my own.
As the final days of summer wind down, my family is trying to savor every last scoop of summer fun. Weekend adventures, family time outdoors and preparations for a new season have kept us busy. Realizing that soon we will be in the midst of back to school, football season and cooler evenings have made me crave the flavors of summer. I can’t help but gobble up tomatoes fresh from the vine, the sun, tea and of course, ice cream!
My family seems to be grateful for my summer flavor cravings because they are getting to try some amazing flavors from Mayfield Ice Cream. Maybe it is silly, but sometimes when I dig into a dish of a classic like Vanilla, it is like I can taste the summers of my youth.
I love passing that experience on to my family. There is nothing quite like Mayfield Ice Cream. They use top quality ingredients including those with no artificial growth hormones. This makes a big difference in quality and creates a flavor exactly like I remember as a child.
Luckily for my family, I do not feel that ice cream is a summer only thing! As the season’s change and the days grow colder, I will dish up a classic flavor like vanilla or chocolate, or maybe something fruity and fantastic like Banana Pudding Ice Cream from the Mayfield line, and I will savor the flavors and the memories of summer, long after the season is gone. Visit Mayfield’s website to view all their delicious flavors and to find a store near you. In South Carolina, Mayfield is available at Bi-Lo, Food Lion, and Publix.
If you are a year round ice cream fan like I am I would love to hear your favorite seasonal flavor for fall!
Disclosure: Life of a Southern Mom did receive compensation for this posting. All thoughts and opinions are my own. Regardless, I only recommend products or services I use personally and believe will be good for my readers.
After seeing these recipes I have a feeling you will be headed into the kitchen to pop some popcorn and enjoy a yummy snack!
Did you know January 19th is National Popcorn Day? It has been said that popcorn has been around since WarII days. That’s a long time. Many people these day enjoy popcorn plain, with butter, or even add a little sweetness to it. There are many ways you can enjoy popcorn. Do you have a favorite flavor? Or even a favorite brand?
Do you have a favorite Popcorn Mix that you would love to share?
Summer is here and that means that peaches are in season! We have been buying them by the basket and enjoying them as a snack, in fruit salads and pies and as a sweet addition to breakfast and lunch! With such a bounty of beautiful peaches, I knew I needed to branch out and start using them in more recipes. I gathered some of my favorites from other bloggers to share with you and to inspire my own kitchen adventures! I know there will be a few on this list that you will want to try right away! From breakfast to dinner, there is something on this list for everyone! I can’t wait to hear how you are using your fresh peaches this summer!
Instant Pot has been a top rated seller on Amazon for over a year now. I love my instant pot and all the different meals I am able to create for my family in half the time.
Do you own an Instant Pot? I have the Instant Pot DUO60 6 Qt 7-in-1 Multi-Use for our family of 5. I want to share one of our families favorite as the weather here in SC has started to become a lot chiller out.
The Instant Pot Chicken Fajita Soup is very easy to put together and is packed full of delicious flavors. A warm bowl of fajita soup can be enjoyed plain, with a yummy garnish or even add some scoops. Your family will definitely ask for seconds.
Chicken Fajita Soup
Prep time: 15 minutes Active cook time: 15 minutes (+ time to come to pressure and 10 min. natural release) Serves: 4-6
2 T. extra virgin olive oil
½ medium red onion, sliced
1 medium red bell pepper, sliced
1 medium yellow bell pepper, sliced
1 medium Poblano pepper, seeded and chopped
Sea salt and black pepper, to taste
1½ lbs. boneless, skinless chicken breasts
1 14-oz. can diced fire-roasted tomatoes, with liquid
3 c. chicken broth, preferably organic
2 t. ground cumin
1 T. chili powder
2 t. Mexican oregano, dried
1 t. garlic powder
1 15-oz. can black beans, drained and rinsed
3 T. fresh lime juic
2 large avocados, sliced
3 T. red onion, chopped
Shredded Mexican cheese blend
Fresh cilantro, chopped
Add olive oil to Instant Pot® and select the Sauté function. Set to high and once the display reads “hot,” add red onion, bell peppers, and Poblano pepper. Season with salt and black pepper, to taste, and cook, stirring continually, until the onion and peppers are crisp-tender and develop a bit of color, approximately 4-5 minutes. Switch unit to “off” and transfer veggies to a bowl. Set aside.
Season chicken breasts on both sides with salt and black pepper, to taste. Place chicken in Instant Pot®, along with tomatoes, chicken broth, cumin, chili powder, Mexican oregano, and garlic powder. Stir to combine.
Add the lid and set the pressure valve to “sealing.” Select the “Manual” cooking option on the high setting and set cook time to 10 minutes. When done cooking, allow the pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure.
Remove lid and shred chicken breasts with two forks. Add sautéed veggies, black beans and lime juice. Stir to combine and taste. Adjust seasonings as desired.
Allow soup to sit on “Warm” setting for several minutes until the veggies and beans are heated through. Serve immediately topped with sliced avocados, red onion, Mexican cheese, and fresh cilantro, if desired. Enjoy!
Do you have a favorite soup recipe that your family loves to enjoy? We would love to hear all about it.