Easy Low Carb Firecracker Grilled Shrimp Skewers

These shrimp skewers are tasty as an
 appetizer or main dish and very easy to make!

Ingredients:

2 cloves pressed or minced garlic

1 tablespoon lemon juice

1 1/2 teaspoons smoked paprika

1/4 teaspoon sea salt

1/4 to 1/2 teaspoon crushed red pepper flakes

2 tablespoons butter, melted

1 chipotle pepper in adobo sauce, chopped

1 tablespoon olive oil

1 teaspoon chopped fresch cilantro

1/4 teaspoon black pepper

1/8 teaspoon cayenne pepper

1 pound uncooked jumbo shrimp, peeled and deveined

Method:

In a bowl, or jar with a lid, mix together all of the ingredients except for the shrimp.

Place 5 wooden skewers in a pan of water and soak for 30 minutes.

Rinse the shrimp and pat dry. Place the shrimp in a sealable bag or container.

Pour the marinade over the shrimp and mix to coat all of the pieces. Allow to sit for 30 minutes.

Preheat grill to medium-high temperature. (400* - 425*)

Thread 4 to 5 shrimp onto each skewer. Place the shrimp skewers on the preheated grill. Cook for 3 minutes. Turn and cook the other side for another 3 minutes or until the shrimp turn white and red.

Remove and serve. Makes 5 appetizer or 2 main dish servings.

Nutritional info per main dish serving, approximately: 410 calories ~ 22 grams fat ~ 3.4 grams carbs ~ 1.6 grams fiber ~ 1.8 grams net carbs ~ 49 grams protein

Nutritional info per appetizer serving, approximately: 164 calories ~ 8.8 grams fat ~ 1.36 grams carbs ~ .6 grams fiber ~ .7 grams net carbs ~ 19.5 grams protein

Notes:

Serve alone as a low carb appetizer or on top of cauliflower rice, salad or vegetables as a main course. A shrimp skewer would also pair nicely with steak.

(If  you are not following a low carb meal plan, serve with regular rice, salad, vegetables and or steak.)

Low Carb Copycat Chipotle Restaurant Chicken 🌶 (Air Fryer & Oven Methods)

This moist and flavorful chicken is delicious
served over rice with a pineapple &
 mango salsa and tortilla chips.

Ingredients:

2 pounds boneless, skinless chicken breasts

1 cup red onion, chopped into large chunks

2 chipotle chiles in adobo sauce

2 tablespoons adobo sauce (from the can of chiles

3 cloves garlic

1/4 cup apple cider vinegar

2 tablespoons olive oil

1 tablespoon ground cumin

1 tablespoon dried oregano leaves

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

avocado or olive oil cooking spray

Method:

Place the chicken breasts Between two pieces of plastic, waxed paper or parchment paper. Use a rolling pin (or smooth mallet) to pound the pieces of chicken to an even thickness. Transfer to a sealable bag or container and set aside.

Add the remaining ingredients to a blender or food processor container. Pulse until the ingredients are pureed. (The mixture does not need to be completely smooth, but there should no longer be any large chunks.)

Pour the marinade over the chicken. Turn the chicken so that the marinade coats both sides. Seal and refrigerate 6 to 12 hours or overnight.

Air Fryer Method:

Preheat the air fryer to 360*. Spray the basket or mesh tray (depending on what style of air fryer you have) with avocado or olive oil spray. Remove the chicken from the marinade and place in a single layer in the air fryer basket or on the tray. (Discard the marinade.)

Cook for 9 minutes. Turn over and cook for an additional 9 minutes or until cooked through. (The chicken should no longer be pink and the center of the meat should reach 165*.

Allow the chicken to rest for 3 to 5 minutes before slicing and serving. Makes 4 to 5 servings.

Oven Method:

Preheat oven to 400*. Spray a baking dish with the cooking spray. Add the chicken to the dish. Cover and bake for 30 minutes. Uncover and continue cooking for an additional 10 to 15 minutes or until the chicken is cooked through. 

Allow the chicken to rest for 3 to 5 minutes before slicing and serving. Makes 4 to 5 servings.

Nutritional info per serving (1 of 4), approximately: 480 calories ~ 16 grams fat ~ 8 grams carbs ~ 2 grams fiber ~ 6 grams net carbs ~ 72 grams protein

Nutritional info per serving (1 of 5), approximately: 384 calories ~ 12.8 grams fat ~ 6.4 grams carbs ~1.6 grams fiber ~ 4,8 grams net carbs ~ 57.6 grams protein

Notes:

Serve with rice and/or beans with pico de gallo and chips or tortillas. For the easy pineapple & mango salsa recipe, please click on this link: https://carriekitchencreation.pages.dev/2025/07/fresh-pineapple-mango-salsa-relish.html 

My nephew managed and worked for Chipotle for 6 years, so I was eager to have him test this recipe. He said it reminded him of the chicken bowls that  he used to make and eat at the restaurant. He said that the color and flavor was perfect, only that this version was better! 🥰

Original Recipe from "Make Your Meals"

Easy Homemade Bread Crumbs (Plain & Italian Style)

Homemade bread crumbs are easy to make
and the filled the kitchen with a wonderful aroma.

Ingredients:

1 loaf of sourdogh or whole wheat bread (about 12 slices)

2 teaspoons Italian seasoning (optional)**

Method:

Preheat oven to 350*.

Place as many slices of bread as will fit on a large baking sheet. Bake for 7 minutes. Turn the slices over and bake for another 7 minutes. Place the dried bread on apaper towels to cool. Repeat until all of the bread is baked.

Tear 4 slices of the dried bread into pieces and place in the bowl of a food processor. For Italian bread crumbs, also add a 1/2 teaspoon of the seasoning. Process until the bread becomes crumbs. Return the crumbs to the baking sheet. Repeat until all of the bread is processed. Sprinkle any remaining seasoning.

Return the crumbs to the oven for 4 minutes. Stir and return to the oven for another 3 minutes.***

Allow the crumbs to cool completely on the pan. Transfer to an airtight container and store in the refrigerator for up to 4 months. Makes about 7 cups of bread crumbs.

**For plain bread crumbs, omit the seasoning.

***This is an important step to ensure that the crumbs are properly and completely dried.

Notes: 

Everything homemade tastes better than store bought ~ even bread crumbs! (Probably because there are no chemical additives.)

These easy to make crumbs can be sprinkled on top of casseroles or vegetables and topped with a drizzle of melted butter. Place in a 350* oven to crisp for 10 minutes for a delicious topping to dress up a main dish or side. Also good on top of  macaroni & cheese.

They also are perfect to use in recipes that call for breading like chicken or fried pickles and tomatoes.

Quick & Easy Stovetop Mac & Cheese

A Simple & Delicious serving of homemade
Mac & Cheese topped with crispy onions and parsley.

Ingredients:

1 pound (4 cups) Rotini, elbow, small shell or bow tie pasta

4 tablespoons (1/2 stick) of butter

3 tablespoons flour

3 cups whole or 2% milk

3 cups large grated extra sharp cheddar cheese

1 cup parmesan, asiago or romano cheese

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

Optional Garnishes:

crispy fried onions

chopped crisp bacon

snipped parsley or cilantro leaves

Method:

Cook the pasta in a large pot of boiling salted water to al dente according to the package directions. Drain and set aside.

Melt the butter in the same pot, over medium-low heat. Whisk in the flour and stir constantly for a few minutes or until the mixture begins to bubble.

Slowly whisk in the milk, making certain to dissolve any lumps. Continue to cook and stir until the mixture thickens and begins to bubble.

Reduce the heat to low. Add the cheeses and stir until melted and smooth. Stir in the salt, pepper, garlic powder and paprika.

Add the cooked pasta and stir until all of the noodles are coated and reheated.

Spoon servings onto a plate or bowl. If desired, garnish with crispy onions, chopped bacon and/or snipped parsley. Makes 6 servings.

Notes: I made this for my husband and I, so I had four servings leftover. I greased a 9 inch square baking dish with butter and transfered the leftovers to the greased pan. I added three tablespoons of milk and topped the dish with extra grated cheese. I will cover with foil and bake at 350* for 15 minutes. I will uncover and continue to cook for another 10 minutes.

Slice & Bake Glazed Ginger & Orange Tea Cookie Medallions 🍊🫚

These simple cookies are perfect to serve at
teatime!  They are light and not overly sweet.

Ingredients:

1 medium/large orange

2 cups all purpose flour

3/4 cup powdered sugar

1/4 teaspoon baking powder

orange zest

1/2 teaspoon ground ginger

1/2 teaspoon ground turmeric

3/4 cup (1 1/2 sticks) cold salted butter

2 tablespoons orange juice

1 teaspoon pure vanilla extract

paper towel tube

Glaze Ingredients:

3/4 cup powdered sugar

1/4 teaspoon ground ginger

1/4 teaspoon ground turmeric

4 to 6 teaspoons orange juice

3 tablespoon sanding sugar (clear or orange colored)

Method:

Use a fine grater to remove the skin (zest) from the orange. Save and set aside. Juice the orange and set aside.

Add the flour, sugar, baking powder, orange peel zest, ginger, turmeric and butter to the bowl of a food processor.** Pulse or mix on low speed until the butter is in small pieces throughout the dry ingredients.

Stir together the juice and vanilla. Add to the food processor and mix on low until a dough forms.

Place the dough on a sheet of parchment paper and roll into an eight inch long log. Place the log in the center of the parchment paper. Fold the parchment over the dough and use your hands to continue forming the log to 10 inches in length. 

Cover the log with the parchment paper. Cut the paper towel tube open lengthwise. Place the parchment wrapped dough inside of the paper towel tube*** and wrap the tube and dough securely with palstic wrap. 

Dough log rolled in parchment and paper towel tube.

Dough log and tube wrapped in plastic.

Refrigerate for 2 hours or longer.

Preheat oven to 325*. Line baking sheets with parchment paper.

Unwrap the dough and cut into 1/4 inch thick slices. Place the slices 1 inch apart onto the prepared baking sheets.

Bake for 12 to 15 minutes or until the bottoms begin to turn golden. (The surfaces should not be browned.) Place a sheet of waxed paper under a wire cooling rack. Remove from the baking sheet and transfer to the wire rack to cool completely.

In a small bowl, whisk together powedered sugar, spices and the juice (1 teaspoon at a time) until a drizzling consistency is achieved. Spread the glaze over a few cookies at a time. Immediately sprinkle with the sanding sugar. Repeat with the remaining cookies.

Allow the glaze to set for 2 hours before transfering to an airtight storage container. Place sheets of waxed paper between layers of cookies.

Store at room temperature for 1 week. (Cookies without glaze will stay fresh for 2 weeks.) Makes 3 dozen cookies.

**If you do not have a food processor, you can use an electric mixer instead.

***Placing the log of dough in the paper towel tube keeps the bottom round and prevents a flat side from forming while the dough chills.

Notes:

I was planning a High Tea Lunch for my cousin's birthday and decided to include these sunny tea cookie medallions. Even though they are so simple to make, the flavors are excellent, unique and simply gourmet.

The cookies are so good that my husband encouraged me to put them away quickly before he ate too many and not enough were left for the Tea Party. 😂

EASY Bakery Style Crumbled Oreo Cookies (Copycat Recipe)

Anyone who likes little Oreo Cookies will
enjoy these giant Crumbled Oreo Cookies!

Cookie Ingredients:

25 regular Oreo cookies**

1 cup + 1 tablespoon all purpose flour

3 tablespoons cornstarch

1/4 cup black or special dark unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon cream of tartar

1/2 cup (1 stick) salted butter, at room temperature

1/4 cup sugar

1/4 cup powdered sugar

3 packed tablespoons brown sugar

1/3 cup avocado oil

1 egg

Frosting Ingredients:

1/2 cup (1 stick) salted butter, at room temperature

1 cup powdered sugar

2 teaspoons heavy whipping cream

1 teaspoon pure vanilla extract

Topping:

5 Oreo cookies

Method:

Use a food processor to finely crush the 25 cookies. Pour the cookie crumbs to a medium sized bowl. Add the flour, cornstarch, cocoa powder, baking soda, baking powder and cream of tartar. Stir to mix and set aside.

In a large bowl, cream together the butter and sugars, with an electric mixer, until they are light and creamy. Add the oil and egg. mixing just until well combined.

Add the dry ingredients in three portions, mixing after each addition to blend in. Cover and chill the dough for 30 minutes.

Preheat oven to 350*. Line two baking sheets with parchment paper.

Use a 1/4 cup cookie scoop to measure 11 equal portions of dough onto the prepared baking sheets. Bake for 9 minutes.

Allow the  cookies to cool on the pans for 10 minutes before transfering to a wire rack to finish cooling completely.

While the cookies are cooling, prepare the frosting. Cream the butter, powdered sugar, cream and vanilla with an electric mixer until the frosting is light and fluffy. Pipe or spread a portion of frosting on top of each cookie.

Pulse the 5 Oreo cookies in the food processor to crush. Sprinkle over the top of the cookies and lightly press into the frosting. Makes 11 giant (4 inch) cookies. Store in an airtight container, in the refrigerator, with sheets of waxed paper in between layers of cookies.

**A 13.29 ounce package of regular Oreo cookies is needed for this recipe.

Notes: 

I made these cookies for my nephew because they are his favorite Crumbl Bakery cookie. He loved them! 

The cookies are very easy to make and they really do taste like a delicious fresh Oreo cookie.

These cookies taste good at room temperature, but even better after they are chilled.

Old Fashioned Fudgy Chocolate Oatmeal Cake

The fudgy moist cake is like a brownie ~
delicious plain or with a dollop of whipped cream.

Ingredients:

2 teaspoons butter

2 tablespoons flour

1 cup old fashioned or quick oats

1 1/2 cups boiling water

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, at room temperature

1 cup packed brown sugar

1 cup sugar

1 tablespoon unsweetened cocoa powder

2 eggs

1 teaspoon pure vanilla extract

1/2 cup semi sweet chocolate chips

1 1/2 cups semi sweet chocolate chips

Method:

Line a 9 x 13 inch pan with aluminum foil. (The foil should overhang two sides of the pan.) Use the 2 teaspoons of butter to grease the sides and bottom of the foil. Add the 2 tablespoons of flour to the pan. Pat and rotate the pan to coat with the flour. Tap any excess flour into the sink. Set aside

Place the oats in a large mixing bowl. Cover with the boiling water. Let sit for 10 minutes.

Preheat oven to 375*.

Sift together the flour, baking soda and salt. Set aside.

After the oats have soaked for 10 minutes, add the butter and sugars.  Beat with an electric mixer on low speed until all of the ingredients are well blended.

Slowly mix in the sifted ingredients. Add the cocoa and mix until blended in.

Add the eggs and vanilla and beat well. 

Stir in the 1/2 cup of chocolate chips. Pour the mixture into the prepared pan. (Make sure the batter is spread evenly in the pan.)

Sprinkle the remaining choclate chips evenly over the top of the batter. Bake for 40 to 45 minutes or until a wooden pick inserted into the center comes out clean. (If needed, place a sheet of aluminum loosely over the top of the cake to prevent over browning.)

Place on a wire rack and cool in the pan for 30 minutes or longer.

Use the aluminum foil to lift the cake out of the pan. Cut the cake into 16 to 20 portions. Serve warm, room temperaure or chilled. Store in an airtight container in the refrigerator. Makes 16 to 20 servings.

Notes: This simple cake is delicous on it's own or topped with ice cream and/or whipped cream!

A slice of cake topped with 1 scoop of homemade
peanut butter ice cream, a dollop of whipped
cream, drizzle of Torani dark chocolate syrup and
a sprinkling of chopped honey roasted peanuts.

Here is the link to the peanut butter ice cream recipe:

https://carriekitchencreation.pages.dev/2025/07/grandpa-gregs-peanut-butter-ice-cream.html

 

Fresh Pineapple Mango Salsa/ Relish 🍍🍅🥭

This delicious salsa is perfect paired with
crisp pita crackers or tortilla chips.

Ingredients:

4 cups finely chopped fresh pineapple (about 1 pound cut pineapple spears or 1 whole medium pineapple)

1 cup chopped cilantro leaves

1 cup seeded & finely chopped Roma tomatoes (about 2 tomatoes)

1 1/2 cups finely chopped mango (about 1 mango)

1 cup diced red onion (about 1/2 an onion)

2 tablespoons lime juice (about 1 lime)

1/4 teaspoon sea salt

1/4 teaspoon pepper

Method:

Combine all of the ingredients in a large bowl. Chill for 30 minutes or longer. Serve as a relish on top of or alongside chicken, fish or pork or serve as a salsa with tortilla or pita chips.  Makes about 8 cups. Store leftovers in an airtight container in the rfrigerator for up to a week. Strain leftovers before serving.

Notes:

This salsa/relish is flavorful and refreshing, but not spicy. It resembles "pico de gallo" and is delicious served with pita crackers or tortilla chips.

It also is a bright, colorful and tasty relish to serve on top of or beside fish, chicken or pork dishes. It would also be nice served inside of an avocado half. 

Grandpa Greg's Peanut Butter Ice Cream (With Peanut Butter Whiskey Option) 🥜🥃

This peanut butter ice cream is so delicious & creamy!

 

Ingredients:

2 1/4 cups creamy peanut butter

2 cups sugar

3/4 teaspoon pure vanilla extract

1/4 cup peanut butter whiskey (optional)

8 cups half & half

Optional Garnishes:

chocolate syrup

caramel syrup

hot fudge

whippedcream

chopped regular or honey roasted peanuts

Method:

In a large blender container, puree the peanut butter, sugar vanilla, whiskey and 4 cups of the half & half until well blended. Pour into a large container. Whisk in the remaining 4 cups of half & half. 

Chill in the refrigerator for 2 hours or longer.

Process according to your ice cream maker's instructions.

Transfer to airtight containers and freeze for 2 hours or overnight.

Makes about 1 gallon of ice cream. (4 quarts)

Notes:

If you have a smaller capacity ice maker you can reduce the amount of ingredients by using 1/3 or 1/2 of the measurements.

With or without the special peanut butter whiskey, the flavor & texture of this ice cream is outstanding!

Tropical Bourbon Chicken (Or Pork) Pineapple Boat Dinner 🍍

A stunning presentation ~ delicious bourbon teriyaki
meat & fresh fruit relish made this meal a huge hit!

Ingredients:

4 cups finely chopped fresh pineapple (about 1 pound cut pineapple spears or 1 whole medium pineapple)

1 cup chopped cilantro leaves

1 cup seeded & finely chopped Roma tomatoes (about 2 tomatoes)

1 1/2 cups finely chopped mango (about 1 mango)

1 cup diced red onion (about 1/2 an onion)

2 tablespoons lime juice (about 1 lime)

1/4 teaspoon sea salt

1/4 teaspoon pepper

1/4 cup low sodium soy sauce

1 tablespoon water

1/2 teaspoon sesame oil

1/4 cup brown sugar

1/4 cup rice wine vinegar or rice cooking wine

1 teaspoon minced ginger or 1/4 teaspoon ground ginger

4 cloves minced garlic or 1 teaspoon garlic powder

1 teaspoon cornstarch

2 tablespoons bourbon (or whiskey of your choice)

1 tablespoon avocado oil

2 - 2 1/2 pounds boneless skinless chicken thighs, breasts or pork loin, cut into 1 inch chunks

4 cups cooked rice

Optional Garnishes:

2 teaspoons toasted sesame seeds

2 tablespoons cilantro leaves

thin strips of green onions

lime slices

Method:

Cut the pineapple in half lengthwise. Cut and scoop the pineapple from each half. Set aside the hollowed pineapple boats cut side down on paper towels.

Remove and discard the pineapple core. Chop the pineapple and place in a medium/large bowl. Add the cilantro, tomatoes, mango, onion, lime juice, salt and pepper to the pineapple. Stir and set aside to chill in the refrigerator.**

Whisk together the soy sauce, water, sesame oil, brown sugar, rice vinegar, ginger, garlic, cornstarch and bourbon in a small bowl. Set aside.

Cook the rice and keep warm.

Heat the avocado oil in a large skillet over medium heat. Add the cubed meat to the pan and stir fry until browned and cooked through. Add the bourbon sauce to the pan. Simmer and stir until the meat is coated and and the sauce thickens.

To serve in a pineapple boat, add 1 cup of rice and 1/4 of the meat to a hollowed pineapple half. Top with 1 cup of the pineapple relish. If desired, garnish with 1/2 teaspoon of toasted sesame seeds and/or cilantro or green onions and a lime slice. Makes 2 pineapple boats and 2 to 3 additional servings.***

This meal may also be served in a bowl or on a plate. Add 1 cup of cooked rice to a serving dish. Add 1/4 of the meat on top of or next to the rice. Add 1 cup of the pineapple relish to the dish and if desired, garnish with toasted sesame seeds, cilantro and/or green onions and a lime slice. Makes 4 to 5 servings

**The pineapple relish can be made ahead of time and refrigerated for several hours. Makes about 8 cups.

***The pineapple boats are an attractive way to serve dinner for two, with leftovers for a second meal. If serving a dinner for four, it is best (and easier) to serve the meal in a bowl or on a plate.

Note: 

I plan our meals around what meats are on sale at our local market, especially when a package of chicken is buy one get one free and other meats are marked 40% or 50% off the regularly marked price. This meal is delicious with chicken or pork. 💲🥰

Virgin Pina Colada Slushies 🍍🥥🍍

These pineapple & coconut slushies
are redreshing and healthy!

Ingreddients:

8 cups frozen pineapple chuncks

1 cup pineapple juice

1 (13.68 ounce) can coconut cream

1 teaspoon rum extract (optional)

Optional Garnishes:

pineapple wedges

cherries with stems

mini umbrellas

fresh fruit skewers

Method:

Add all of the ingredients to a large blender container. Blend until the mixture is smooth.

Divide the slushie evenly between 4 to 8 glasses or goblets. If desired, add a garnish. Makes 4  (7 ounce glass) servings or 8 (13 ounce glass) servings.

Notes:

Three generations of family all liked this Pina Colada Slushie. 🍍

Summer Panzanella Salad With Watermelon (With Vegan Option)

This is a refreshing, delicious &
filling summer salad!

Ingredients:

3 (1/2 inch) slices rustic Italian artisan bread (1 3/4 cups cubed)

4 tablespoons olive oil

3 tablespoons red wine vinegar

1/4 teaspoon dried dill

2 teaspoons spicy brown mustard

1 teaspoon honey

1/4 teaspoon pink Himalayan or sea salt

1/4 teaspoon black pepper

5 cups chopped or torn romaine lettuce or baby spinach

2 cups cubed seedless watermelon (about 1 pound)

1 small red onion, quartered and sliced (2 cups)

1 cup yellow and/or orange cherry tomato halves

1/2 cup chopped basil

1/2 cup (2 ounces) cojita or feta cheese ~ optional

1/4 cup roasted pumpkin seeds (peppitas) ~ optional

Method:

Preheat oven to 275* 

Brush both sides of the bread with 1 tablespoon of the olive oil. Cut the bread into 1 inch cubes and arrange on a baking sheet. Place in the oven and lightly crisp without toasting for about 20 to 25 minutes. Set aside and allow to cool.

Add the remaining 3 tablespoons of oil, vinegar, dill, mustard, honey, salt and pepper to a jar with a lid. Shake to combine.

Add the lettuce (or spinach), watermelon, onion, tomatoes and basil to a very large bowl. Pour the mustard viniagrette over the salad and toss to mix. If desired, sprinkle with the cheese and seeds, or serve on the side as a garnish for individuals to add to their own portions of salad. Serve immediately.

Makes 5 side dish servings or 2 to 3 dinner portions.

Notes: 

For the Vegan option, omit the cheese and choose a bread that doesn't include eggs or dairy on the ingredient list.

For added protein, and 1 1/2 cups of chopped cooked chicken breast.

If you are a bacon lover, a half cup of crisp cooked chopped bacon or prosciutto can be added.

Panzanella is a tradional Summer Tuscan Salad made with fresh seasonal vegetables, stale bread and quality olive oil. It is a healthy, nutritious and filling meal. Typically, the idea is for the bread to soak up the dressing. Those who don't like moistened bread may want to add the bread as croutons on top of their salad.

4th Of July "Firecracker" Vanilla Cupcakes

Tasty ~ Pretty & Fun
These pretty little cupcakes are
simple to make with a popping surprise.

Cake Ingredients: 

1 1/4 cups all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

1 cup sugar

1/2 cup (1 stick) unsalted butter, at room temperature

1 1/2 teaspoons pure vanilla extract

1/2 cup sour cream

Frosting Ingredients:

1/2 cup (1 stick) butter, at room temperature

2 1/2 cups powdered sugar

1 tablespoon pure vanilla extract

1 tablespoon heavy whipping cream

2 small individual envelopes pop rocks

Method:

Preheat oven to 350*. Line a 12 cup standard muffin pan with cupcake liners and set aside.

Sift together the flour, baking powder, baking soda and salt. Set aside.

In a large bowl, beat the eggs and sugar for 2 minutes with an electric mixer on medium speed. Add the butter and vanilla. Beat on low speed for 1 minute or just until the butter is blended in.

Beat in the sifted ingredients on low speed just until they are mixed in. (Be careful not to over mix the batter.) Mix in thAllow them to e sour cream until smooth.

Divide the batter evenly between the 12 cupcake liners, filling each about 3/4 full. Bake for 18 to 20 minutes or until a toothpick inserted in the center of one cake comes out clean.

Transfer the cupcake pan to a wire rack to cool. Allow the cupcakes to cool completely before frosting.

Add the softened butter to a medium to large bowl. Beat at medium speed for 30 seconds to make smooth and creamy.

Add the powdered sugar, cream and vanilla, Beat at low speed to mix in the sugar, then increase the speed to high, Beat for 3 minutes and add an additional tablespoon of cream as needed. (The frosting should be a consistency for spreading or piping.

Top the cooled cakes with the frosting. Just before serving, sprinkle with the poprocks. Makes 12 cupcakes.

Notes:

If you aren't serving the cupcakes right away, they can be stored in an airtight container in the refrigerator.  Allow them to come to room temperature before serving and sprinkling with the poprocks.

These moist cupcakes are simple and quick to make. Much better than cakemix cakes! 

Watermelon & Chile Salad 🍉🌶

This watermelon & chile salad is colorful,
refreshing, healthy & delicious!

Ingredients:

2 teaspoons lime zest

1/4 cup lime juice**

1/2 teaspoon fine sea salt

2 tablespoons honey

1/2 teaspoon minced or pressed garlic

1/2 teaspoon dried oregano leaves

2 tablespoons olive oil

1 fresh Anaheim pepper (1/2 cup thinly sliced & chopped)

1 fresh Serrano or jalapeno pepper (1/4 cup thinly sliced & chopped)

8 cups bite sized chunks of seedless watermelon

1/4 cup finely chopped honey roasted peanuts

2 tablespoons chopped freas cilantro

Method:

In a large bowl, whisk together the zest, juice and salt until the salt is dissolved. 

Whisk in the honey and garlic. Crush the oregano leaves in a mortar and pestle or between two spoons. Whisk the oregano and olive oil into the juice mixture.

Stir in the chiles. Fold in the watermelon chunks. Sprinkle the peanuts and cilantro over the top of the salad. Serve as a side dish or on top of grilled fish or chicken. Makes 8 1/2 cups.

**Two limes produce about 1/4 cup of juice. I purchase limes and lemons by the bag. I zest and juice the fruits. I freeze the juice in ice cube trays and then transfer to freezer bags. I also freeze the zest so that I have both on hand when needed.

Notes: My dear husband isn't very adventurous when it comes to non traditional dishes, but he really enjoyed this salad. 

I served the salad along with grilled chicken, rice and street corn salsa. Here are the links for the chicken and corn salsa salsa salad:

https://carriekitchencreation.pages.dev/2025/07/pineapple-baked-or-grilled-chicken.html

https://carriekitchencreation.pages.dev/2025/07/street-corn-salsa-salad.html

Street Corn Salsa Salad 🌽🌶

This fresh salsa/salad is a nice side dish,
garnish or great to serve with tortilla chips.

Ingredients:

3/4 teaspoon lime zest

2 tablespoons lime juice**

2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

2 cups roasted corn kernels***

1/2 cup finely chopped red bell pepper

1/2 cup finrly chopped red onion

1/4 cup chopped fresh cilantro

1 tablespoon diced seeded Serrano or jalapeno pepper

1/2 cup cojita cheese

1 tablespoon chopped cilantro (optional garnish)

Method:

In a large bowl, whisk together the zest, juice, oil, salt and pepper. 

Stir in the corn, bell pepper, onion, cilantro and diced pepper.

Cover and refrigerate for 2 to 12 hours.

Before serving, stir in 1/4 of a cup of the cheese. Sprinkle the remaining cheese on top of the salsa. If desried, garnish with an additional tablespoon of cilantro.

Serve immediately or cover and refrigerate up to 4 hours. Makes 3 cups.

**One lime produces 2 tablespoons of juice. I purchase bags of limes and lemons and zest and juice them all. I freeze the juice in ice cube trays and then transfer to storage bags. I also freeze the zest so that I always have the ingredients on hand when needed.

***Roasting corn is simple. Simply spray with avocado or oilve oil and place directly on a medium heat grill, turning frequently for 12 to 16 minutes, or until the kernels become tender. For a simple way to roast in your oven, please see this recipe on my blog:

https://carriekitchencreation.pages.dev/2017/05/oven-roasted-corn-on-cob-fresh-asparagus.html

Notes:

I really enjoyed this salsa on top of rice and with totilla chips. My husband prefers this warmed as a side dish. Either way is delicious!

This was a delicious and freshing meal ~ Street Corn Salsa
on top of rice, grilled chicken and a Watermelon & Chile Salad.

Here are the links to the chicken and watermelon salad recipes:

https://carriekitchencreation.pages.dev/2025/07/pineapple-baked-or-grilled-chicken.html

https://carriekitchencreation.pages.dev/2025/07/watermelon-chile-salad.html

Raspberry Filled Almond Cookies

These pretty little jam filled
almond cookies are very tasty!

Ingredients:

1 cup (2 sticks) unsalted butter, at room temperature

1/2 cup sugar

1 teaspoon pure vanilla extract

1/2 teaspoon almond extract

2 cups flour

1 cup fine almond flour

1/4 teaspoon salt

1/2 cup seedless raspberry jam

powdered sugar

colored sanding sugar (optional)

Method:

Add the butter and sugar to a large bowl. Beat with an electric mixer for 2 minutes until the mixture is creamy and smooth. Mix in the extracts.

Gradually add in the flours and salt. Mix until a soft dough forms.

Wrap the dough in plastic wrap and refrigerate for 30 minutes up to overnight.

Preheat oven to 350*. Line baking sheets with parchment paper.

Scoop 1 tablespoon of dough and flatten in your hand with a little divet in the center.

Add 1/2 teaspoon of jam to the center of the circle of dough. Carefully fold the edges of the dough over the jam to completely cover. Form into a ball and place on the prepared baking sheet. Repeat with the remaining dough and jam, placing the uncooked balls about 2 inches apart on the prepared baking sheets.

Bake for 12 to 15 minutes or just until the edges of the cookies become lightly golden.

Place a wire rack inside of or on top of a rimmed baking sheet. Allow the cookies to cool for 5 minutes on the baking sheets before transfering to the cooling rack.

After the cookies have cooled, dust the tops with powdered sugar.

If desired, sprinkle with colored sanding sugar. Makes 3 dozen. Store in an airtight container in the refrigerator with sheets of waxed paper between layers of cookies.

Notes:

These petite cookies are delicious and not overly sweet. They are perfect for tea time, holidays and special occasions.

I served these on the 4th of July, so I sprinkled the tops with blue sugar to make red, white & blue cookies.